the fruits of our labor
Having returned from our New Jersey excursion several weeks prior with a 3-pound log [Amanda: Meg, I believe it’s called a schlong. No kidding, I believe it is.] of Taylor Ham in tow, Amanda and I set out to introduce the chefs at No. 7 (the restaurant we both work at) to this salty, porky object of our affections. (more…)
Our list of possible next food outings grew with every conversation. Meanwhile, my Facebook posting of photos from our Connecticut hot dog excursion gave rise to a flurry of comments from folks I haven’t seen since grammar or high school eager to talk about hot dogs in my home state of New Jersey. Amanda and my excited exchanges about fond remembrances of hot dogs past were being duplicated elsewhere, and so we used my classmates recommendations as fuel for a second road trip to the Garden State.