Me: Could you pass me the Washington Shire sauce?
Her: The what?
Me: The Westminster Shore sauce.
Her: Are you feeling alright?
Me: The Warcaster Shiner sauce... you know the one I mean!
Why do gourmet cooks stock on on herbs and spices in the fall?
Because they're seasonal.
The Cajun menu offered a vast fish selection: Blackened redfish, orange roughy, pink salmon, browned yellowtail...
Yet with a carefree, colorblind cook, we all ended up with Rainbow trout.
When I look at chocolate, I hear two voices in my head.
The first one says, "You need to eat the chocolate.”
The second one says, "You heard. Eat the chocolate."