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  1. Every good restaurant has spinoffs when the sous chefs leave to go out on their own. And typically the patrons of the first restaurant patronize the spinoffs.

  2. “I didn’t mean you so pull out your wedgie.”
    But it kinda feels good in a weird way…

    “We’re all capable of looking at both if we want to.”
    THL, true, but I don’t know the reason for your 12:14 PM post, which kind of fanned the flames. Nobody else was talking about it at the time.

  3. Yay! Have food! When I get better anyone wanna join me for some chicken and shrimp paella? Or some chilli garlic shrimp with spring veggie stir fry? 🙂

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