tag:blogger.com,1999:blog-3408836142504504970.post2767110725197384029..comments2024-01-13T11:04:41.961-05:00Comments on Dishing it up!: Highs and LowsJean Bugshttp://www.blogger.com/profile/16000700913676477368noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3408836142504504970.post-67185099457673303132009-06-11T17:52:13.597-04:002009-06-11T17:52:13.597-04:00Right!!!Right!!!Jean Bugshttps://www.blogger.com/profile/16000700913676477368noreply@blogger.comtag:blogger.com,1999:blog-3408836142504504970.post-89940705621336909792009-06-11T02:21:11.018-04:002009-06-11T02:21:11.018-04:00Yea.. That lobster mac was good until you make 15 ...Yea.. That lobster mac was good until you make 15 a night and have to taste EVERY dang one of them, then repeat for the next 4 nights. I love it too, but I don't think I can eat more than two bites anymore. (More for Jean, right? ;P)L3https://www.blogger.com/profile/11835263050640430215noreply@blogger.comtag:blogger.com,1999:blog-3408836142504504970.post-19732409047584023242009-06-09T21:54:40.196-04:002009-06-09T21:54:40.196-04:00Well, here's my take...
Columbus:
High - Chef...Well, here's my take...<br /><br />Columbus:<br />High - Chef Tony's lobster mac 'n cheese at Latitude 41 (*sniff* I miss him soooooo)<br />Low - Sliders at the drive-thru with a side of onion petals<br /><br />Chandler AZ:<br />High - dinner at "Aunt Chilada's" with the most amazing fideo on the side that I've ever tasted<br />Low - taquitos & guacamole from "Elmer's Tacos" (I kid you not!)<br /><br />Big Island, HI:<br />High - dinner at "Mi's Italian Bistro" absolutely incredible homemade pasta (I of course had spaghetti and meatballs)<br />Low - lunchmeat sandwiches out of our cooler at the beach (beach part was awesome...eating the same lunchmeat for an entire week, not so awesome!)Jean Bugshttps://www.blogger.com/profile/16000700913676477368noreply@blogger.comtag:blogger.com,1999:blog-3408836142504504970.post-12532106266993768652009-06-09T20:48:09.298-04:002009-06-09T20:48:09.298-04:00OK, I'm up to the challenge -- How about the s...OK, I'm up to the challenge -- How about the summer grilling season?<br /><br />High -- A beautiful, thick prime Delmonico steak from Bluescreek Farm Meats in the North Market, marinated with garlic, basil and red wine, grilled to medium rare, along with a sumptious, supple blend of Cabernet Sauvignon and Merlot from the Hunter Valley in Australia ...<br /><br />Low -- Cool Ranch Doritos, with a quick burger on a busy Saturday007https://www.blogger.com/profile/14130512864003979441noreply@blogger.comtag:blogger.com,1999:blog-3408836142504504970.post-38197149152613143372009-06-06T18:16:20.545-04:002009-06-06T18:16:20.545-04:00It's serendipitous that you're asking this...It's serendipitous that you're asking this question. My boys and I were just chatting about a similar notion the other night. I told them the story of the first meal their dad made for me when we were dating -- shrimp cocktail (delicious!) and Hamburger Helper (you all know what that tastes like)! The night we discussed those wonderfully eclectic meals of something verging on gourmet and another of, shall we say, less redeemable qualites? We we're dining on grilled hot dogs with a side of grilled asparagus wrapped in a bit of herbed cheese spread and prosciutto!<br /><br />EllenEllenhttps://www.blogger.com/profile/01800858224255204397noreply@blogger.com