- Staff
- #31
no....dumb prostitute....
Let me guess, pre-existing conditions right
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Let me guess, pre-existing conditions right
Thank you all for your informative comments, I really need to get a plan and work it. I guess the hardest thing for me is getting over rejections because the minute someone says no thank or they look like I'm bothering them, I get the heck out dodge. But its good to know that this can be done.
cleaning your cache.....Couple of things to think about:
1. First ...
so I'll see how they compare to Ruth's Chris. .
We had our last (26th) wedding anniversary at the brand new Ruth's here. It was about the biggest rip I've ever been to. Their whole claim to fame is a badly cooked steak in butter... BUT they put on a 500 degree metal plate ... which is the "chris." (Many people think that was her name.. Ruth Chris... but it wasn't. She bought the The Chris Steak House in New Orleans and started the chain from there.
If you are thinking of going to Ruth's do yourself and your credit card a favor and think again.
Al
cleaning your cache.....
Plus I didn't enjoy Mortons when I had a chance to go there. So, hey Ruth's can't be as bad a let down as Mortons was.
I find Mortons to be pretentious service-wise and way overpriced. But the food is always good. I don't go more than twice a year and only when we "owe" another couple a nice dinner. Before Jane was disabled we would hold 25 to 30 dinner parties at home a year... but it's too hard for her now.
I'm a terrific chef, and love to cook... but am not fond of the clean-up after the guests leave!
To be honest, these days I find that I season/marinate and cook a better steak on my grill than I get in any restaurant so I don't order it nor do we go to steak houses often. I prefer seafood done in a Northern Italian tradition so we go to places with that kind of cuisine... and we stay away from most of the national chains. About the only up-scale chain we go to is PF Chang's. However I find that no one eats at that place anymore... it's too crowded.
Al