Maytag "Danged Agitator"
Time to move guys. We left the last place in much better shape than we have in the past. Keep up the good work and maybe we will be invited back to this place.
When I order a steak I tell the waiter, "Tell the cook to Use two matches to cook it and bring me a hammer just incase it trys to escape!"Just so others can enjoy this without hunting for it I'll re-post it here.
Well, after all the work I put in yesterday on mowing the lawn and installing the first 2 of their 6 digital cable adapters my parents treated me to dinner at Wagon Master, a local steak house. We all had the same thing. 8 ounce sirloin, half rack of ribs with potatoes and a side salad. It was a very good dinner. My mother likes her meat extremely well done. When her sirloin was brought out she cut a small piece off and saw a trace of pink inside. She told the waiter to take it back and burn it until it stopped mooing. When it was brought back it was done through and through just the way she likes it. I couldn't help but remember when we lived in France she had the poor chef at a sidewalk cafe crying after she had him burn a steak for her. Over there the meat is seared on the outside and pink inside. She would have none of it! It would be cooked all the way through or else her famous Cherokee temper was going to seek out the nearest target standing under a chef's hat. She was known as the lady who liked charred beef and could leave a chef looking like a terrified cat facing a tub of soapy water. It wasn't long before they had her preferences down pat. I think there was a day of celebration at that cafe in La Rochelle when we left to go to Germany. Without a doubt word was flashed ahead to the chef's in the area we were going to. The very first place we went to they knew exactly what she wanted.
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