12 Cheers to 20 Years: February
February 20, 2017
I was cooking breakfast yesterday on the pier…as I try to do many Sunday mornings when I grabbed a spoon and dish and sampled/tested many items for consistency and quality control…that’s what some call it…I call it breakfast. I always taste when I’m in the restaurants…you can tell if the kitchen’s on pace by the soups and the sides…if they’re consistent and tasty, usually all the food will come out correct…unfortunately the item I test too often is the French fries…every time I walk thru the line…and they’re pretty darned consistent…but on Sundays on the pier, I try cheese grits,
