When I get time to eat (damn these 18 credits!):
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Barbeque. I was born in Texas, and very little beats a big side of steer cooked for twenty-four hours, then slathered in one of several forms of sweet and spicy goodness.
Steak. There's a place here in the Cities called Murray's that serves a Silver Butterknife steak. So tender you can cut it with...you get the idea. Another place called Manny's has a baseball steak (twenty-two ounces
!) that is similarly tender, but they drip it in garlic butter. My arteries clog at the thought.
But, what I like to make on my own:
macaroni and cheese, some peas for color, andouille sausage, pepper, a little italian seasoning, and some cajun spice.
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