Beware of Tassels

but what is the soup de jour of the day,today?

You can try anything on the menue but the bologna....as I read the papers, the price of baloney seems to be going up and up; one of the star baloney sellers now has a zillion dollars worth of baloney.....

and speaking of baloney (not bologna-which I learned to spell from an Oscar Meyer commercail)how come the picture of the food on the menu is so much more appetizingthan thethe thing on my plate?

except for Spam®...which is as it does look...and by the way, it is a delicacy somewhere as I write this

Spam Sushi, or actually Spam Musubi, is very popular at a Hawaiian grill here in town. Hawaiians love Spam. It doesn't really appeal to me, in fact for some reason it makes me shudder whenever I hear it mentioned. I grew up eating Spam, but I don't like the thought of it now. I dislike a large menu because I want everything on it. Too many choices. Of course I want everything on a small menu too, but at least I don't feel overwhelmed with choices and I don't get full just thinking of all the selections I won't be able to make....though I guess that's not a bad way to watch one's weight...getting full just thinking about food.

Line-caught catfish, anyone?

I always want to know what is on the off-menu menu.

Road Yacht- The soup du jour is a brocolli and beans fete.  The vegetables were raised in a luxury condo on the upper West Side and the bean were educated in the south of France. 

Does it really matter if your free range chicken used to play tennis everyday?  Once he's been beheaded,  cooked and served on a plate,  his past is forgotten.   

I've been to several pretencious overpriced resturants and its not just the way they describe the ingredients, but the way they paid the bill.  One trendy place offers baked pasta for 40 bockw with a 10 dollar suppliment. Which means that it will appear as $50 on your bill.
 
And then there is tea or tea "infusion."  The tea infusion costs 3x as much as the plain tea, even thought they are the same thing.

The latest research seems to say that vitamin suppliments may be mere placebos.  That said, then maybe organically fed is also a sham.  Chickens and cows weren't created to be supermodels.  We should just feed them the grass and the grain that God created and stop all the madness. 

As for messing around with produce to create hybrinds and super melons, well let's just leave that for cosmetic companies and informercial crowd.

After the perfect dinner and when one has just commented "I couldn't eat another bite" there appears from nowhere the well crafted dessert menu, delivered stealthily by the tip hungry waiter with the big smile and you select the house speciality, the chef's favorite, a chocolate cake with a special raspberry sauce and when it arrives and you eye it before you indulge; even a heathen like me recalls the great Proust quote "I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place." I have seen a friend snap a discreet pic of the menu with a smartphone just to recapture the moment. Vive Le Menu

lot-lot - Line caught catfish sounds more plausible then selectively bred fish that dined on a special diet of gourmet worms.  I find it obnoxious when I see "Mercury free diet" describing the catch of the day.  

Vive Le Menu, when its true and accurate but  don't we need to dress it to make the diners feel that their education has failed them and they can't figure out what they are eating.  When you're hungry you don't need any pretensious comments to help you decide what to eat.  Good food is good food, plain and simple.  Add sauce and spices and you've got something a little more special but we don't nee make it seem le your chopped sirloin on bun is anything exotic.     

My favorite was the waiter who assured me that the sandwich "came with a cup of aux jus."  Since "aux jus" means "with juice" (in this case a beef bouillon), we are having a "cup of with juice."  Ignorance is bliss.  Sort of.  When I was in college in the early '60's in New York City, a good Chinese restaurant would have 400-450 items on the menu.  Speak of choices!  But that included several different cuisines and some items like abalone that have disappeared from the restaurant scene.  It is no wonder that our favorite restaurants here in Metro D.C. are the small ethnic places that know what they are cooking, are not pretentious, and charge a low price.  Nice having a dinner for $6-$10.

I chew thoughtfully.

Julia ~ Most catfish these days are caught in a net.  The operation I saw
in Bebe's backyard involved a tractor on the north side of a lake bound with a
net to a tractor on the south side of the lake, both moving east to west
dragging the lake bottom and scooping up all the farm raised catfish. 
Catfish production replaced many of the state's cotton fields. 
 
I had a friend who modified his diet to eat healthy.  It made him terribly
ill.  The diet was high in fruits and veggies which had been sprayed with
pesticides and each week he supplemented this with 2 to 3 cans of tuna with good
taste.  As a result, he also had a very high level of mercury in his system,
just this side of death.  As I understand it, mercury is something that stays
with you for a very long time.

 

Years back, I brought home a menu from Madrid as a souvenir of the
Restaurante Botin the Earliest Restaurant in the World.  I
believe Don Quixote and Sancho Panza ate there whenever they were in town.
My favorite item Baby squids in their own ink (with
rice).

Heaven forbid they use ink from a well.

Le Big Mac

DancingKatz, I’ve always dreamed of being on top of a mountain and blowing a flute, I envy you. I love all your ideas of finding peace and balance and know that you will come out alright despite the current bump. There are various schools of feng shui, some of them too tedious I think. The easiest place to start would be the school that teaches orientation. . There are some famous feng shui masters out of Asia, but an accessible one might be Lillian Too:
There are some articles here ; I also note some of her used books are on Amazon.
http://www.lillian-too.com/fstips.php

Personally, I think a lot of it seems to be common sense to me. I am not sure what a typical American house layout is like but I was surprised that many Australian homes have a bedroom in the front part of the house, visible when one enters the main door. The bed can often seen from the street entrance. An Asian home would put all private quarters at the back whilst the "busy", "public" part of the house is in front. To me it's maintainence of privacy and security. When placing your bed, it makes sense to me to have it at the farthest corner from the door. In the office, don't sit with your back to a door. Feng shui wise, it suggests you are likely to get "back stabbed". However, it is common sense to me not to as one could get distracted with the comings and goings behind you; the best position is that desk in the corner with the commanding view of the front, but have a wall or a poster of say, a mountain behind you. I think it works just as well if it is a military strategy.

Paolos ~ .....which begs the question:  Do baby squid have their own ink yet......with rice?

One of my favorite signs in   a local resturant reads " this is not Burger King ; you do not get it your way you get it our way or you do not get the thr damn thing"

When I first came to Tassie, I was told there was a restaurant called The Roadkill Restaurant and on their menu, it read "Depends on what we got last night"
It might have been tongue in cheek but who cared, I had come to the Ends of the Earth.

In the remote north west of Tasmania, a previous cattle farmer who in some epiphanic moment became conscious of the damage his cattle was doing to the fragile coastal land, decided to destock about 15 years ago and, set up wildlife tours instead. Kings Run Wildlife Tours also set up a "devil restaurant", that is, a restaurant for the Tasmanian Devils that roamed his property. The menu for the devils are the roadkill relocated from a local road (stored in freezers). A scent trail is dragged along the sandy tracks to a rustic fisherman's hut, where guests will watch in candlelight, through a window, at animals dining (devils make some fearsome noises in the best of times). Feeding and tour frequency is strictly regulated to avoid habituating the animals. Tasmanian Devils are one of our shyest animals, rarely seen in the wild, and the "devil restaurant" allows a voyeuristic experience on unaware diners, making me wonder what an out-of-space visitor might think if he sees what's on our dining tables.
“I took a woman outside once because you can go outside. She was quivering with excitement. I held her hand and when she came back in she said it was one of the most exciting experiences she had had,” Geoff King said.....“People do come here from the other side of the world to look at Tasmanian devils. Some can't believe they actually exist so occasions when they can see them in the wild is the peak of a rather extraordinary experience,” ....“The only thing I notice about the Americans are they are really experienced travellers and they have been all over the world and they rate this experience up with some of the great wildlife experiences of the world".

Andy, this one's especially for you. One would think with the use of the Big Mac Index, the McDonald's menu might be pretty identical around the world. Not so....
http://foodnetworkhumor.com/2009/07/mcdonalds-menu-items-from-around-the-world-40-pics/

So we should beware of those tassel mania devils?  Someone has to ask the tough questions.

Desserts should be listed first so that you know if you should throttle back on the rest of the meal........

One of the most successful areas on the Planet, is Madison Avenue ... It was decided well over a century ago, that it is better to, "Sell the Sizzle, Not the Steak ..." ... and that is exactly what Madison Avenue has been up to ever since ... They sell ideas, not products ... and often employ Foreign words and phrases to lend panache to whatever is being touted so that Name Recognition, or even one's being able to pronounce the words, make the Consumer feel smart, and Good About himself, and therefore much more likely to SPEND MONEY to acquire whatever the item may be, whether he really needs it or not ... Societally, we have become so dependent upon Madison Avenue to tell us WHAT to think and HOW to think, that we feel as tho' we're missing out when we hear, "NEW & IMPROVED" and we can't rush right out and get whatever it is for ourselves ... So successful is Madison Avenue at molding our minds and thought processes, that some smart bastard figured out that Madison Avenue was the place to win Campaigns and mold Politics into the fashion desired by the Poltroons at the Top of the heap ... And the Beat Goes On ....... As would naturally happen, the Internet finally got to Madison Avenue, and anymore, that is where the Political Wars are waged, made easier by the sad Fact that people really believe that whatever is on the Internet MUST be True, or "They Couldn't Put It On There ..."  Same thing was said of Newspapers a hundred years ago ... And the Internet Wars are fueled by Bogus outfits like SNOPES(Owned and Orchestrated by George Soros) which is blatantly fraudulent, and other Questionable Spin Mills like, Fact Check and Google and a host of fledgling others ... I have told the story before about the Origins of SNOPES, but I will not repeat it here ... I will simply Re-State that SNOPES is Bogus, and Madison Avenue has been fogging our minds since Edward R. Murrow and Ralph Edwards were competing in the Credibility Ratings .......  My Vote always goes to Murrow ...

I just checked Snopes, and it said it is not bogus

and speaking of Mad Av., my favorite tag line is everybody is talking about________", so far, I have NEVER HEARD ANOTHER PERSON,EXCEPT THE ONE ON THE "MESSAGE"  say whatever  EVERYONE is talking about.....and poles, like who is the favorite anything....ever been called?

Now ChefDeb and Hazel are both missing.  Will someone please send Floyd out to track them down?    We must leave no Stoney unturned. Has anyone seen Floyd?

Floyd is on the hunt in Wales via Face Book.

Good afternoon, everyone. I just finished accounting class and find a tasty topic.  My favourite restaurant I ever ate at, Il Continone" in Brindisi, Italy, disn't have a menu. Once you were seated they asked if you wanted red or white wine and plain or sparkling water. Then they brought out whatever antipasti and pasta that "Mama" felt like making that day, and whatever fish they had caught that day for the main course or if the catch wasn't good whatever beast or fowl looked good to them at the market. I never had a bad meal at that restaurant and you didn't have the stress of trying to choose between too many things that all sound wonderful. When dining at a restaurant that uses menus, I personally prefer a simple list of the offerings (including accompaniments, sauces, etc.) to a tome that reads as though the descriptions have been written by the winner of the "It was a dark and stormy night" writing contest. Let me decide for myself if the baby greens and nasturtium salad tastes like spring and I don't care what delicacy the beast that my steak came from was fed before it died.  That said, I do appreciate knowing that the restaurants I eat at source their supplies ethically. And I definitely need to know if the vegetable medley or the sauce includes mushrooms as I am deathly allergic to them. There's an oriental restaurant (they serve items from all over eastern Asia) that have photographs of everything they make next to the names of the dishes and what yuo get looks and tastes just as appetizing as the food in the photos.  Peter Lake: I'm with you! Show me the dessert menu first! Spring Fragrance: Thank you so much for the link. I think it will be very helpful. I also don't like the idea of my sleeping space being visible from the public part of the house so I made sure that my new apartment has the sleeping areas at the back and behind a door.  

The last thing i would wish to see on a menu is that all the meat dishes came from animals that just up and died.....

Argh! All my carriage returns vanished when I uploaded my post! Stupid web browser!

LYNN your 6:38ish has addressed one of my biggest pet peeves of Culinary Pretensia--"served with AU JUS>" Morons! Oops did I just say that? However I have to say there is something about food descriptions that brings out the ridiculousness in description. I used to write a Specials sheet every day and present it with the menues cuz basically you can never remember what they just told you and they almost never say the price, so its nice to be able to look at it. BUT one day I found myself describing a "toss of Scallops " and I realized it was some kind of mental illness.

Also, in defense of some of the tassels I have to say that one of the better trends in upscale dining is the use of artisan raised ingredeients. You really cannot compare the flavor of a coddled and nurtured chicken to the commercial ones, and straight on down the line with all the ingredients. My credo has always been Take The Best Possible Ingredients & Do the Least Possible to Them and this seems to be becoming a trend at last. Now if only they weren't so obnoxious about telling us.

Will todays Soup de Jour have any au jus? And where did the water in the stock come from?

My boss fobbed off on me the task of preparing a menu offering for a relative named Nick. It had been on his desk for about two months, it was late on a Friday and he was setting sail with the Mrs. for a couple of weeks in British Columbia.
I didn't really care. My car was parked out in front of the bank awaiting a new battery and our little suburban village had some kind of social event going on requiring costumes.
It had to be done and in the mail that evening… about as close to a license to kill as I would ever get.
I checked for format and got down to work.
It wet something like this:
Macaroni & Cheese
It is macaroni and our here-made cheese sauce (we just assumed if you wanted home-made, you'd be home making it).
It comes with either one half pound or eight ounces (your choice) of lean juicy grilled ground beef: we won't serve it raw and well done orders will be honored but subjected to discreet mockery by the kitchen staff.
If the tomatoes are fresh and nice, we'll include a couple of thick slices, if not, we'll grill up a split roma and pretend it is just as good.
No herbs, spices: salt, pepper and if you wrenched on one of our arms, we might admit to a pinch of cayenne in the sauce.
It is just like eating at home… right after the depression.
We'll clear off and do the dishes too.

Months later, I got a call form him (he was seated about six feet away).
"Could you come into my office, please?"
He was drumming his fingers on the dark green leatherette cover  of a menu and wanted me to know that, though I had been joking around and though that item and its description were completely not in keeping with the rest of the menu offerings, I would be surprised to learn that it was among the most ordered.
I told him that I hadn't been joking and was not surprised.

What a treat to see MissIve stopped by!

PETER LAKE--thank Floyd for me because I am starting to worry. Last time she went away, she told us in advance.

PETER LAKE:  If Desserts were eaten first, people would throttle way back on their Entree as well, and Obesity would probably take a serious dive in the Numbers ... Dietary Fat does NOT make people fat ... CAR   BO   HYDRATES   make people fat ... God nade Carbohydrates to be Cattle Fodder, and did not design Man to be able to digest Carbohydrates ... With some difficulty, the Human Body can assimilate about six hundred milligrams of Carbohydrate in a twenty-four hour Time period ... The average Human takes in about two Thousand milligrams of Carbs per day ... So, what happens to the other Fourteen Hundred Milligrams ???????  It gets STORED !!!  And where does the Human Body Store Stuff ???????  IN   FAT   CELLS !!! ...  Humans take in another six hundred milligrams the next day ... assimillate another six hundred milliframs, and store another Fourteen Hundred Milligrams in those same Fat Cells ... Fat Cells are about the size and shape of miniature Marshmallows ... Keep stuffing Carbs into them and they get to be as Big as Regular Size Marshmallows ... Keep On Stuffin' ... and they get to be as Big as Footballs ... the more Humans consume Carbohydrates, the Higher their Dry Cleaning expenses go ... and my Uncle Edgar Thanks You !!!   The only Carbohydrates that should ever cross the lips of a Human, are Beer, Whiskey, and Wine ... all of which are beneficial to the Human Body in and of themselves, and because one does not have to Digest them ... One only Rents them ....... Once a Human determines and then reaches his Ideal Weight, according to his Genetic Make-Up and Predisposition, he may Fudge once a week or so, and have that Three Decker Banana Split, or an entire Devil's Food Cake, or two Gallons of Tapioca or an entire plate of Canoli(preferrably with Pistachio Cream Filling) ... Nominal work during the next week will burn off all the excess ... Remember too, that when the Human Body puts on Fat, it also puts on Muscle in order to be able to carry the Fat ... That is why Fat People are so strong ... It is unfortunate that most every thing Humans REALLY Like, is a Carbohydrate ....... Just imagine, if Cinnamon Rolls weren't Carbohydrate ... There would be more Cinnamon Roll Stores than Gas Stations ... Bemis Bag Company and Champion Paper are experimenting with turning Re-Processed Panda Poop into Paper, of all kinds, not just for Bathroom Tissue ... Imagine getting a Grant to Re-Cycle Cinnamon Rolls into something useful .......  And Doughnuts !!!  We could make Trusty's run around collecting Cop Crap as part of their punishment !!! and turn it into ,,,,,,, Door Stops ... or something .......
 
Serve Dessert First, and everything else will just Freight Train on thru ....... A scary parallel to today's Economy ... AND ... Political Rhetoric .......
 
It was PETER LAKE'S idea .......
 
PETER  LAKE  FOR  PRESIDENT !!!!!!! (Should we call it, The PANDA PARTY ???)

Ok, Floyd, get sniffing busy.  It's not like Hazel to miss a beat.
 
Just came back from lunch where the menu appears on a black board hung above the counter that overlooks the cooking area.  Specialty of the day was rock fish on a bed of spinach with our fish sause.  To lick the plate for.

My lovely bride and I were on trip to visit our son at college in Alabama. We decided we'd only drive back roads and not take the interstate. You have the markers to let you know, of course, where you are and how far you are (approximately) from your destination when traveling the "big road" as our youngest daughter used to call it when she was just a wee lass.

The back road we traveled upon was the former "main drag" before the interstate between Atlanta and Birmingham (and all points west) was completed, Highway 78, which to some degree still crosses the USA in some form or fashion. My wife and I had been traveling a good hour when she inquired as to when we might know we had crossed into Alabama. We rounded a turn and were on the outskirts of the small town just inside the Alabama border (we didn't know it yet), when we simultaneously spied a Jack-in-the Box, and on it's marquee was this message"

"Now on Special, Two Fried Baloney Biskits for one Doller".

We looked at each other, both with a big smile on our faces and said "We're here!"

Yep, you can't overlook the good ol' "Meat & Threes" where the menu is a chalkboard on the wall. They erase the items they run out of as the day progresses.
Gladys-or any suitable moniker- the waitress asks "ya want rolls or cornbread?" If you answer "Yes"- you get one of each. Takes out the guesswork.

Don't let's be precious.
Good advice to those who prepare and describe food.
It is lunch, it is dinner or it is supper not a sacrifice to the gods or something.
Some and, it probably should be most, was grown on or in the earth. Some walked upon her or swam her waters and some, sadly, was probably created by a bunch of people in lab jackets and protective headwear.
It is food. It should look, smell and taste good while retaining enough nutrients to sustain us.
We should eat it without guilt or apology and rejoice.
A lot more menu items fail to live up to their glowing descriptions than meet or surpass them.

Y'all don't have biskits in Tennessee?

I was in a restaurant on one occasion with a few of my friends. We were situated in a booth next to a couple that was a considerable bit older than we were. The Old man was a patient man as evidenced by his companion, a woman with way too much make-up on and twice the snooty attitude, and he had obviously brought her to his regular breakfast hangout and she was not happy. She complained about everything from the time she sat down. Ice water wasn't brought fast enough, silverware had spots, table wasn't wiped down, music was too loud, why didn't they have dark roast and whole milk, etc. Just bitchin' and moaning about every thing.

The waitress asked the man if he was going to have his usual and he agreed (that's how we knew he was a regular). The waitress then asked the old woman if she'd like the special also, to whence the woman inquired about what the "Special" actually was. When the waitress described the contents of the special, she stated that their was a choice of bacon, sausage or ham, to which the old lady interrupted her by saying "I don't eat anything that has been slaughtered".

The waitress didn't miss a beat when she told her "Maam, we walk all of our pigs until they fall over dead, the chickens? Well, we just let them cross the road until they either get hit by a car or just die from exhaustion. I can't speak for the cows, they might just kill themselves, either way, meat comes on the special..."

Around these parts we have to cross over the state line to git 'em.  I just order me two and tell 'em to hold the balogna.

Here's a pretty good example of the kind of cutsie menu we find easy to resist.
Too bad the food is good.

http://www.allmenus.com/wi/oshkosh/283410-brooklyn-grill/menu/

The tiny, brilliant yellow fallen leaves of the biggest honey locust tree you ever saw would probably all fit in a pillow case.
It is a good thing we got out yesterday before the rains came. We stopped, stood and watched them hurrying on down against a dark spruce background.
Wouldn't have been the end of the world to have missed that but I'm glad we didn't.

STONEY--you know what I call it? Pre-s**t.

P- Now I am conflicted. I could have used Biskits and Corn Cakes or Fritters and then there's that joint that does dem itty bitty cinnamon rolls. The Low Carb thing is struggling here. Stopped at Fatz Cafe in NC last night & had those round rolls with honey butter...meanwhile 3 baskets later.

My Friend IVAN, my Mother would have had to overcome her fear of heights so she could have dropped me on my head from a much greater altitude for me to qualify and appeal to enough people to be president.

But, if I ran.... My platform would be...'why waste the very best part of your appetite on appetizers and entres.....let them eat chocolate!'

And if elected, my first appointment would be to appoint you as Warlord of the Universe and together we would rid the world of all evil and wouldbe evil doers and build the Great Society.

And it would all start with dessert first.... : )

My head still hurts where my Mom dropped me...and i sometimes have these dillusions of grandueur.

Peace out

One phrase has been bothering me all day. Its"cattle humanly slaughtered".  How do you "humanly slaughter" anything? 

One of my favorite,..... Well that doesn't really say much 'cos i liked most of the original Twilight Zone episodes was about a Space Ship landing on earth and inviying a leading scientist to go home with them.

They left in a bit of a hurry and left a book behind. After hours and hours of decoding this book, the earthlings discovered it was a menu that featured humans as entres....

Take out anyone?

I guess they could teach other forms of livestock to assassinate the cattle.

Julia, Years ago I was present when a calf was being slaughtered. The man swung a sledge hammer and partially missed, just dazing the calf. This was before he took out a gun and shot the poor creature. Knowing the man, and knowing that on several other occasions he also missed on the first blow, I believe he was a sadist who actually enjoyed seeing the calf suffer...so yes, there is a humane and inhumane way of killing animals. 

Julia, you might be upset with this link. I have been trying to find a good translated link so hope this works. This recent story comes out of China where a water buffalo was being led for slaughter. I had mentioned before that cattle in Asia is used mostly for work in the fields; Buddhists find it abhorent that when these animals are old they may be sent to the slaughterhouse.  When I was young, my parents had talked of how some seemed aware of their fate, that the cattle , saddened that their masters would kill them despite their years of devoted service and hard toil, would then cry. This recent story, of one such creature, apparently changed the lives of some butchers. I attach two links (with photos of the crying animal) and hope they work.

http://mybabiesfamily.blogspot.com/2011/09/buffalo-heart-rending-news-story-from.html

http://renminbao.com/rmb/articles/2011/4/16/54517b.html

 
Well. Spring, that was a most alarming video!!  Poor crying buffalo!!! Do you really think it knew it was on the way to becoming steak, or just had sand in its eye? I doubt that cattle know much...as my son said, "If they were not meant for our food they'd have been made with claws and fangs!!? A good steak, burger, or roast is good for humans.
 
Recently, my delight has been the freshly caught shrimp of the Gulf....oh, heavenly shrimp....I had them steamed (peel and eat), fried and fried in light batter....the secret to succulent is that they are not cooked too long....St. George Island/East Point/Apalachicola have at least three places with deliciously lightly battered fried shrimp!! So tender and tasty I could have them every day!! Never tire of good shrimp....that's why locally, I prefer the Asian restaurants bc they have the shrimp and snow peas I love. In my past life I must have lived near a coast with good shrimp....oh, yum....getting saliva just thinking about it.
'
Now, back from our sojourn to the Fla. coast, I am happy to see my new bathroom floor is a lovely tile and the old carpet is gone!! The overcast sky is still with us....mostly mist, rain, wind on the coast, but still some happy memories walking the beach, feeding the seagulls, and finding shells with the granddaughter and daughter....life is short....Go to the beach as often as possible...!!

Welcome back Mooseloop!! Glad you and the family had a great time!

I wish I could find it now,but not too long ago I saw a link (I believe it was the New York Public Library) where you could sign on and help them load/translate tons of menus that they have in storage.  Many, of course, were in foreign languages and all of them were difficult--at best--to actually read.  But I did think it would be a fascinating food cultural journey for some. jane--just returned from sunny CA.  Orange County to be exact.  Yes, it is extraordinarily lovely and tempting.  But I did return to approaching autumn and the rustle and scent of fallen leaves is absolutely exhilirating!  (Maybe if it was deep winter I'd have been more crestfallen to return.)

When I pray at mealtime, I express an appreciation that it takes life to give life. I am grateful for every morsel and the concept of killing for killing's sake is abhorrent to me as is unnecessary waste. Food chains are complex and I do not question nature's way but as in yesterday's discussion, intent is critical in action and thought. If love and respect are at the core of one's daily activities, eating is as sacred as going to church. The material world will one day claim me as its own. If a tree gains sustenance from my ashes then it is so. Where I will be then is where the lion and the lamb and me all hang out together & if I am wrong, that's ok for the very thought of it sustains my spirit like the steak I had for dinner tonight sustains my body.

Oh my Carol....I just plugged in key words and this might be what you were referring to. Absolutely fascinating! Alot to chew on for sure!
 
http://legacy.www.nypl.org/research/chss/grd/resguides/menus/index.html
 
http://menus.nypl.org/
 

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Cheeseburger

Spring---good for you!!!!   Isn't that fun??  I'm glad you found it--I was too tired (read lazy) to actually search.

PETER LAKE:  Bless You, and Please tell me I wouldn't have to use Darth Vader's Tailor ...
 
and, after my Service to you and The Country, in your First Administration ... I will Guarantee your RE-Election, in Spades .......
 
How About ... "A Cobbler in Every Pot, First ... !!!"
 
or  "No Matter What Dessert You Take, Enjoy It All With Peter Lake ..."
 
or  "Whether You Stew, Freeze, or Bake ... Sweetness First With Peter Lake ..."
 
There's gotta be a Tag Line somewhere that will work for you .......

I love cheeseburgers!!! Carol, I'm not very familiar with Orange County or southern Calif. for that matter, but I'm a happy central coast dweller...temperate climate year round. A friend just moved back to NY because she missed the seasons. We have them, just not so pronounced. Right now there are lots of trees bursting with fall colors, so we aren't bereft of the beauties of changing seasons, but even while some trees are going through Autumnal changes, there are still plenty of flowers and shrubs with vivd colors more associated with spring and summer that will be blooming year round. 

http://www.youtube.com/watch?v=b0OeM6UUAoI

Interesting to see that the crotch bomber, representing himself, has pled guilty.
Nice.
Nice-r would be hearing what happened to that ten month old baby girl.