Dear Mgmt, I love that snortingly. Now about that wishing turq to be along with his mom, do we think perhaps Mgmt needs some well sweetened pitta tea if not a good soaking in some rose petal jam avec pitta churna mixed in for good measure? I'm just sayin and of course thinking of Mgmt's good health and happiness as well as Veggie's own healing in the area of boundary setting. huggingly Seriously Excitable Vegetable aka Sexy Veggie
PS See, you take the S from Seriously and add the EX from Excitable and voila! Sexy ________________________________ From: "doctordumb...@rocketmail.com" <doctordumb...@rocketmail.com> To: FairfieldLife@yahoogroups.com Sent: Tuesday, April 30, 2013 7:06 AM Subject: [FairfieldLife] Re: Menu for Today, Monday, April 29th - FFL Main Dining Room Madam, Indeed we do. In summary, I offer this quote from the Fairfield Ledger, June 20, 2012, "The newly remodeled FFL Main Dining Room brings a level of sophistication to our town, that is sorely needed, and well appreciated. Fine cuisine, impeccable service, and a list of both boxed and screw top vintages, second to none!" Snortingly, The Management, FFL Main Dining Room --- In FairfieldLife@yahoogroups.com, Emily Reyn <emilymae.reyn@...> wrote: > > Dear Management, do you have wine menu?  > > > > >________________________________ > > From: "doctordumbass@..." <doctordumbass@...> > >To: FairfieldLife@yahoogroups.com > >Sent: Monday, April 29, 2013 3:24 PM > >Subject: [FairfieldLife] Menu for Today, Monday, April 29th - FFL Main > >Dining Room > > > > > > > > > >FFL Main Dining Room > >Menu for Today, April 29th, 2013 > > > >*Appetizers* > > > >-Dick Mays dry toast, always served room temperature. > >-MJ's freshly beaten horse meat, prepared to order. > >-Merde du Mer â€" A daring appetizer, offered on our public menu for the > >first time. This exciting creation starts with "night soil" from the deep; a > >mixture of fish, mammal, and, yes, human waste, collected diligently by Sous > >Chef Barry, and his mom, from the crystal clear waters off Port Arthur, > >Texas. After UV sterilization, the drying process, and a secret mixture of > >spices, this novel creation is flash cooked in a pizza oven, until crispy. > >Said Sous Chef Barry, "I like to offer people shit, and see if they'll eat > >it...". > > > >*Soups* > > > >-Chef Xeno's renowned Archer-Alexander Clam Chowder (please read ingredients > >on back of menu). > >-Extra Cheezy Faux Gazpacho, made with fresh Velveeta, home-made popcorn, > >Ritz crackers (for that mock apple pie flavor), half a bottle of ketchup, > >and a dash or three of habanero sauce, then haphazardly stirred over a > >period of several days â€" More than a meal in itself. New recipe! From the > >Kitchens of Doctor Dumbass(R). > > > >*Entrees* > > > >Skewered Curtis, shish-ka-bobbed beautifully by Chef Ravi, grilled nearly > >until done, finished in a tart lemon sauce, and topped with an American > >flag. One of these is enough for any diner. > > > >The Wolf Baiter. Don't take this one on, unless you've got plenty of > >appetite. This 22 ounce favorite begins with deconstructed Filet Mignon and > >hearty sauces, though never confused in identity or flavor. Delightful > >finish. Pairs neatly with a dry or semi-sweet wine. > > > >ER Diet Plate, a light assortment of sautéed vegetables, served with a > >thoughtful Chamomile tea. Best enjoyed with Led Zep on the I-Phone. > > > >Crop Circlet, by Chef Nablus. When the diner first confronts this dish, he, > >or she, sees nothing unusual. After a short time however, a lettuce leaf is > >turned under, there is a nearly undetectable slash through the cherry > >tomato, the spinach with a pat of butter suddenly takes on the appearance of > >a green mandala! Be amazed when Nabby plays with your food! > > > >Buck's Basic Feed. Experience a meal from the pioneer days, as Chef Buck > >whips up one of his favorites, Possum Pie, with Fresh Wild Turkey Giblets, > >smothered in Raw Oats, and save room for the Huckleberry Pie! > > > >Kick Ass Kasserole. Chef R. Dog starts things off with a bang, combining 15 > >different varieties of pepper, an entire bottle of grey goose vodka, reduced > >over medium heat to a single tablespoon of intense taste, then ladled over a > >perfectly prepared swordfish steak, sword included. Best enjoyed with > >balloons and a cocktail or two. > > > >*Desserts* > > > >Judiliscious Baked Alaska. The size of this treat for the sweet tooth is > >deceiving. Served in a delicate porcelain cup, some diners simply refuse to > >finish it â€" Richness, complexity and above all, endless layers of pastry. > > > >Share, Share Alike, and be ready for a sugar coma! This scrumptious sugary > >dream begins with, you guessed it, SUGAR! In a glass two gallon bowl, Chef > >Share starts with a full bottle of Hershey's chocolate flavored syrup, after > >that, 12 oz. m and m's, four ea. Mars, Milky Way, Three Musketeers, and > >Reeses peanut butter cups. Top with one pound dark chocolate chips, and 16 > >oz. pure granulated sugar. Ask your service person about our "eat with your > >hands" option for this one! > > > >*Beverages* > > > >-Robin's Milk (yep, we were confused too, until we tried it!). Imported. > >-Steve-O (bottles only). A favorite for children of all ages! Delicious any > >time of day. > > > >*Music performed in the lounge area by Barry2 and srijau.* > > > > > > > > > > >
