Wednesday, August 13, 2014

4 course lunch

Started off with alligator juice. Spinach, banana, strawberry blended. With a green and yellow straw. We made our lunch time toast to the Florida Everglades. Then pretzels, made of bread of discarded from main entree, fried and salted, with honey mustard dip. Followed by elaborate dog and tinman sandwiches, followed by fried bananas on toast with maple syrup, bananas pineapple and cinnamon. 

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