Dinner Plans? (7 Viewers)

pesto/prosciutto/tomato pizza coming out of the camp chef pizza oven:

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Baked potato with... whipped cream? :wow:

Funny story - in college I was leading a freshman orientation group. For dinner the first night baked potatoes were available as a side. One young man chooses a potato and when he gets to the end of the line, scoops vanilla ice cream on his potato thinking it was sour cream. I was watching when he took his first bite, and he was definitely surprised. He looked around to see if anyone noticed and ended up eating it all to hide his mistake. I told him later I saw what he did and we got a good laugh out of it.
 
Funny story - in college I was leading a freshman orientation group. For dinner the first night baked potatoes were available as a side. One young man chooses a potato and when he gets to the end of the line, scoops vanilla ice cream on his potato thinking it was sour cream. I was watching when he took his first bite, and he was definitely surprised. He looked around to see if anyone noticed and ended up eating it all to hide his mistake. I told him later I saw what he did and we got a good laugh out of it.

Ha. My younger stepbrother did something similar. Our family went out for breakfast, and he ordered french toast. He was psyched to see they game him a scoop of ice cream with his french toast, and popped the whole thing of butter right down. Pretended to love it, but of course we all knew.
 
I remember a mistake I made as a young child at the old Sweden House Smorgasbord. I was too short to fully see the buffet items and I loaded my plate with what I thought was macaroni & cheese. Turned out to be wax beans in some awful sauce :sick:
 
When I was laid-up in the hospital following back surgery, my meal came with a salad and a little cup of a brownish-grey liquid I assumed to be a Caesar dressing.

It was gravy.

I ate it all. Whatever meds I was on made me care a lot less.
 
Man, I wish I was there for that. I've made pasta a few times, but unless it's something special - like a ravioli or a tortellini where the filling is the key - I have found the work-to-flavor improvement ratio pushes be right back to dried pasta.

I need someone to impress me with noodles!
After trying these noodles I wish we had gone with just some garlic and olive oil instead of the sauce, alone the noodles tasted so good the sauce covered it up. Still it was delicious!!
 

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