I'd go the cliche route. Steak and Lobster with garlic mashed potatoes and gravy. either that, or a tropical chicken pizza from Boston Pizza. I'd eat that shit off the floor.
Starter: A bowl of White Widow Sliced tomatoes topped with fresh goat cheese. Triple Pepper patties made with Hungarians, Medium Hot Blocks, and Giant Marconis, with fresh peaches lightly carmelized. Entree: Sweet corn OFF the cobb, well milked, with salted sweet cream butter fresh from Walnut Creek, still lukewarm from the churning. Mashed potatoes, nothing fancy just plain old mashed taters. No gravy, just salt and pepper. Steamed pole beans picked before the bulge. A well marbled Ribeye seasoned with soy, salt, and ground black pepper, cooked to medium. Dessert: Cheesecake with wild blueberry compote (picked after Sept 15 in Flower Gap, Pisgah NF) Another bowl of White Widow. Drink: Ice cold Sunkist from a can. Scotch to finish it all off. *Note: All vegetables grown in my own garden, fed exclusively by dirt, cow/goat shit, rain, and sunshine. No ferts, no pesticides, no worries.
Starter: Sliced tomatoes topped with fresh goat cheese. Triple Pepper patties made with Hungarians, Medium Hot Blocks, and Giant Marconis, with fresh peaches lightly carmelized. Entree: Sweet corn OFF the cobb, well milked, with salted sweet cream butter fresh from Walnut Creek, still lukewarm from the churning. Mashed potatoes, nothing fancy just plain old mashed taters. No gravy, just salt and pepper. Steamed pole beans picked before the bulge. A well marbled Ribeye seasoned with soy, salt, and ground black pepper, cooked to medium. Dessert: Cheesecake with wild blueberry compote (picked after Sept 15 in Flower Gap, Pisgah NF) *Note: All vegetables grown in my own garden, fed exclusively by dirt, cow/goat shit, rain, and sunshine. No ferts, no pesticides, no worries.
Starter: Sliced tomatoes topped with fresh goat cheese. Triple Pepper patties made with Hungarians, Medium Hot Blocks, and Giant Marconis, with fresh peaches lightly carmelized. Entree: Sweet corn OFF the cobb, well milked, with salted sweet cream butter fresh from Walnut Creek, still lukewarm from the churning. Mashed potatoes, nothing fancy just plain old mashed taters. No gravy, just salt and pepper. Steamed pole beans picked before the bulge. A well marbled Ribeye seasoned with soy, salt, and ground black pepper, cooked to medium. Dessert: Cheesecake with wild blueberry compote (picked after Sept 15 in Flower Gap, Pisgah NF) *Note: All vegetables grown in my own garden, fed exclusively by dirt, cow/goat shit, rain, and sunshine. No ferts, no pesticides, no worries.
You meant fresh breast milk cheese didn't you.lol
Hahahaahaha now that I think about it...il bet Cambodian breastmilk makes the finest of cheeses!
Starter: Sliced tomatoes topped with fresh goat cheese. Triple Pepper patties made with Hungarians, Medium Hot Blocks, and Giant Marconis, with fresh peaches lightly carmelized. Entree: Sweet corn OFF the cobb, well milked, with salted sweet cream butter fresh from Walnut Creek, still lukewarm from the churning. Mashed potatoes, nothing fancy just plain old mashed taters. No gravy, just salt and pepper. Steamed pole beans picked before the bulge. A well marbled Ribeye seasoned with soy, salt, and ground black pepper, cooked to medium. Dessert: Cheesecake with wild blueberry compote (picked after Sept 15 in Flower Gap, Pisgah NF) *Note: All vegetables grown in my own garden, fed exclusively by dirt, cow/goat shit, rain, and sunshine. No ferts, no pesticides, no worries.
You meant fresh breast milk cheese didn't you.lol
Hahahaahaha now that I think about it...il bet Cambodian breastmilk makes the finest of cheeses!
And what about that sweet cream butter.just saying.Many uses.And best part,like the veggies it's grown on the Gambs family farm.
Starter: Sliced tomatoes topped with fresh goat cheese. Triple Pepper patties made with Hungarians, Medium Hot Blocks, and Giant Marconis, with fresh peaches lightly carmelized. Entree: Sweet corn OFF the cobb, well milked, with salted sweet cream butter fresh from Walnut Creek, still lukewarm from the churning. Mashed potatoes, nothing fancy just plain old mashed taters. No gravy, just salt and pepper. Steamed pole beans picked before the bulge. A well marbled Ribeye seasoned with soy, salt, and ground black pepper, cooked to medium. Dessert: Cheesecake with wild blueberry compote (picked after Sept 15 in Flower Gap, Pisgah NF) *Note: All vegetables grown in my own garden, fed exclusively by dirt, cow/goat shit, rain, and sunshine. No ferts, no pesticides, no worries.
Good choices, Gambs! Those pesticides and chemicals will kill ya!
My choice (no, no more bus jokes):
Appetizer: French Fried Grasshoppers. (Seriously good- no kidding) Salad: Fresh greens, avocado, jicama, dried cranberries, heirloom tomato slices, ranch dressing. Entree: Beef Stroganoff made with grass feed beef, lots of mushrooms, creamy sauce over fresh linguine. (I don't eat beef or dairy any more but if it's my last meal, I'll thank the cow that made it a good one and obviously won't have to worry about the cream's lactose for long). Fresh steamed peas. Garlic mashed potatoes. Dessert: Kirkwood Inn chocolate cake. Peet's French roast, black.
“The fear of death follows from the fear of life. A man [or woman] who lives fully is prepared to die at any time.”
Starter: A bowl of White Widow Sliced tomatoes topped with fresh goat cheese. Triple Pepper patties made with Hungarians, Medium Hot Blocks, and Giant Marconis, with fresh peaches lightly carmelized. Entree: Sweet corn OFF the cobb, well milked, with salted sweet cream butter fresh from Walnut Creek, still lukewarm from the churning. Mashed potatoes, nothing fancy just plain old mashed taters. No gravy, just salt and pepper. Steamed pole beans picked before the bulge. A well marbled Ribeye seasoned with soy, salt, and ground black pepper, cooked to medium. Dessert: Cheesecake with wild blueberry compote (picked after Sept 15 in Flower Gap, Pisgah NF) Another bowl of White Widow. Drink: Ice cold Sunkist from a can. Scotch to finish it all off. *Note: All vegetables grown in my own garden, fed exclusively by dirt, cow/goat shit, rain, and sunshine. No ferts, no pesticides, no worries.
Jeebus, gambo! Excellent taste (similar to mine, if I may say )
Had to look up White Widow though - I thought it was a kind of soup. Ha!
brian, I can just imagine the guards saying "suuuure, that's grass-fed beef".
Starter: A bowl of White Widow Sliced tomatoes topped with fresh goat cheese. Triple Pepper patties made with Hungarians, Medium Hot Blocks, and Giant Marconis, with fresh peaches lightly carmelized. Entree: Sweet corn OFF the cobb, well milked, with salted sweet cream butter fresh from Walnut Creek, still lukewarm from the churning. Mashed potatoes, nothing fancy just plain old mashed taters. No gravy, just salt and pepper. Steamed pole beans picked before the bulge. A well marbled Ribeye seasoned with soy, salt, and ground black pepper, cooked to medium. Dessert: Cheesecake with wild blueberry compote (picked after Sept 15 in Flower Gap, Pisgah NF) Another bowl of White Widow. Drink: Ice cold Sunkist from a can. Scotch to finish it all off. *Note: All vegetables grown in my own garden, fed exclusively by dirt, cow/goat shit, rain, and sunshine. No ferts, no pesticides, no worries.
Jeebus, gambo! Excellent taste (similar to mine, if I may say )
Had to look up White Widow though - I thought it was a kind of soup. Ha!
brian, I can just imagine the guards saying "suuuure, that's grass-fed beef".
I'm getting so hungry.
Yeah, I see what you mean, LOL! Truth be known, if I knew I was having my last meal I would probably do as Gimme said or not feel like eating at all.
Good grief, how did we get on this subject? My cat's not impressed, she's saying, "Feed me now!" It's that time....
“The fear of death follows from the fear of life. A man [or woman] who lives fully is prepared to die at any time.”
I'd probably do an order of hot wings and a couple pints of Killian's. And a scoop of mint chip ice cream at the end to help cool the capsaicin effect. (Cuz when I say hot wings, I fuckin mean hot.)
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Sliced tomatoes topped with fresh goat cheese.
Triple Pepper patties made with Hungarians, Medium Hot Blocks, and Giant Marconis, with fresh peaches lightly carmelized.
Entree: Sweet corn OFF the cobb, well milked, with salted sweet cream butter fresh from Walnut Creek, still lukewarm from the churning.
Mashed potatoes, nothing fancy just plain old mashed taters. No gravy, just salt and pepper.
Steamed pole beans picked before the bulge.
A well marbled Ribeye seasoned with soy, salt, and ground black pepper, cooked to medium.
Dessert: Cheesecake with wild blueberry compote (picked after Sept 15 in Flower Gap, Pisgah NF)
Another bowl of White Widow.
Drink: Ice cold Sunkist from a can.
Scotch to finish it all off.
*Note: All vegetables grown in my own garden, fed exclusively by dirt, cow/goat shit, rain, and sunshine. No ferts, no pesticides, no worries.
My choice (no, no more bus jokes):
Appetizer: French Fried Grasshoppers. (Seriously good- no kidding)
Salad: Fresh greens, avocado, jicama, dried cranberries, heirloom tomato slices, ranch dressing.
Entree: Beef Stroganoff made with grass feed beef, lots of mushrooms, creamy sauce over fresh linguine. (I don't eat beef or dairy any more but if it's my last meal, I'll thank the cow that made it a good one and obviously won't have to worry about the cream's lactose for long).
Fresh steamed peas.
Garlic mashed potatoes.
Dessert: Kirkwood Inn chocolate cake. Peet's French roast, black.
don't want to go dying while being uncomfortably stuffed....
"Well, you tell him that I don't talk to suckas."
Had to look up White Widow though - I thought it was a kind of soup. Ha!
brian, I can just imagine the guards saying "suuuure, that's grass-fed beef".
I'm getting so hungry.
Good grief, how did we get on this subject? My cat's not impressed, she's saying, "Feed me now!" It's that time....