A new local rib joint (it's part of a chain) opened, and Katherine and I stopped in as part of the we-hate-to-cook June tour. (Not be confused with the upcoming too-hot-to-cook July tour, the we're-on-Vacation August tour, or the recently concluded too-busy-to-cook May tour.)
My review is best summed up by I should just gone ahead and made the Hamburger Helper I had planned. The rib joint was not so much bad as just not worth going over there ...
When I once apologized to Steve that I hadn't done much cooking recently, he said, "That's what summer is for."ReplyDelete
Summer in our house since then lasts from Easter to Halloween.