Domino's Pizza (older).
Can you say what distinguishes the dogs to have made the
place last for over a century? As far as the others, it
sounds like the typical feeders of kids tired of dining
hall food. What is conspicuously absent in your recitation
is a really good burger place.
Probably why it was allowed to keep its franchise design.
They also had to disguise themselves on Hilton Head Island. No,Hardee's > did not have to disguise themselves. They fit nicely in
with the rest of > the area they're in.
So I see, and my impression is corrected.
I see why you didn't give us much of a tour of the old
part of town!
referred > to the main street in town (Fry Blvd) as "French Fry Blvd" for all the > fast food places along it. Said that you could raiseProbably so. (G)
your cholesterol by > driving down the street with your window open. Just as likely that as by eating the stuff.
Anyhow, it's been a while since the fast food places used
wonderful animal fat to cook their fries. I got Bonnie some
Grandma Utz's (made with lard) a couple weeks ago, and she
was immediately hooked. She told me to hide the rest of the
bag, so I did, but after a couple days of rationing, I went
to the hiding place and ... gone. Animal-fat-cooked potatoes
are so much better than nonanimal-fat-cooked.
As soon as they realise that kale isn't as popular as some people are
Maybe they'll go back to the carrot-raisin salad once they realiseit > was a better seller.
Time and profit-loss statements will tell.
trying to make it.
Either that or our tastes are very behind the times.
For the amount of salad, I seem to get more stems than I think should be
Kale with lots of stems? I'm surprised.
And what a nasty-sounding choice.That's your opinion and you're sticking to it; ours is contrary. (G)
in it. Don't know if they get ingredients and have to chop them or what
(I've gotten the salad in various C-F-As, with the same proportion of stems.)--maybe I need to do some checking into the matter.
In either case, it sounds like someone along the line
cheating for a penny - I know, times a million servings,
that comes to a bit, but it's not worth the bad will and
digestion. It's worth a complaint to the store and then
If there were a Church's closer by, that might get someNo Church's in the area that I know of. When we lived on the coast, they built one in Jacksonville. If it's still going, that's the closest one I
of my business, but with no Popeye's within striking
distance, I'd just as soon no chicken as KFC or CFA.
know of. There was also one in Savannah, near Hunter AAF.
It's better than the competition, except for Popeye's
(though the Shipps note that their new Popeye's is up
and down, so perhaps the formerly commendable consistency
is a thing of the past)), and cheaper to boot.
I've no idea how the name was chosen.
I'd have hoped it were called Wakeleigh!
Which from your context I gather is part of Raleigh proper?Technically, yes but it feels more like WF. It's an area known as Wakefield.
That was sort of a joke. The rest of it would have
been "or Raw Forest."
For us, maybe about .200; others may have diffferent opinions. The one
We usually just check places out on our own--have gone to someplaces > reccommended by the N&O restaurant critic and been
disappointed in them.
What's his or her batting average been?
Whoo. Of course others must have different opinions,
or else the critic would be out on his ear by now.
German place he reccommended, he gave 4 stars which was top at that
time, now he gives occaisional 5 stars. We thought it was worth 2 stars.
Stars is a stretchable concept. One or two stars from
Fodor's or Michelin, that's cause for celebration; on
most of the Internet these days that would be the kiss
In Europe, hotels were at one time rated, by various
government-related tourist institutions, as * to ****,
with the latter being extremely rare, but now places are
advertising 5 of them, which I believe is bogus, and some
fancy resprt in I believe Dubai or Abu Dhabi claims 7 stars.
It's all pretty bogus, if you ask me.
In that case, the question is likely no unless there's aPossibly there is, but we tend to head towards Raleigh for most things. Sometimes we have to go elsewhere but most often, for eating out, it's
clientele that isn't obvious to the naked eye.
either in the WF area or Raleigh.
---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Cream Cookies
Categories: Cookies, Fruits
Yield: 70 servings
1/2 c Almonds; blanched, slivered 1 c Heavy cream
1/2 c Sugar 2 c All-purpose flour
2 Lemons 1/2 ts Salt
1/2 c Dark brown sugar; packed 1 ts Baking soda
2 Lg Eggs
Preheat oven to 350 deg. Line cookie sheets with parchment paper or
them. Place almonds on baking sheet or pie plate and toast them in
preheated oven for about 4 mins. or just until they are crisp and faintly
colored. Set almonds aside to cool. Leave oven on. Place sugar in food
processor fitted with steel blade. Remove zest from lemons with a citrus
zester. Process zest and sugar until zest is grated, about 1 minute. Add
brown sugar, eggs and cream and process until very well mixed, 30 to 45
seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie
sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of
cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of
oven for 8 to 10 minutes, or until cookies are golden brown. Transfer
cookies to racks to cool. Store in airtight containers for up to 3 days;
the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC
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