Too much heat in the Extra Cheezy Faux Gazpacho? Or merely that dear patron has forgotten the all purpose, schoolyard taunt, of, "...and yer mom!" aka, "Yer mother wears Army boots!(whatever the hell that meant...)"? Immaturely, The Management, FFL Main Dining Room
--- In FairfieldLife@yahoogroups.com, Share Long <sharelong60@...> wrote: > > 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: "doctordumbass@..." <doctordumbass@...> > 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? à> > > > > > > > >________________________________ > > > 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 > > > > > > > > > > > >à> > >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 ââ¬" 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 ââ¬" 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 ââ¬" 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.* > > > > > > > > > > > > > > > > > >
