READER'S LAST MEAL...
Doug from parts unknown...
My last meal would be:
16 0z steak,baked potatoe/all the trimmings, french fries, potatoe chips,diet coke. I would have a whole apple pie, with ice cream.
I love your website. How did it get started?My girlfriend last meal would be: a large bowl of freshfruit and a pineapple milkshake.
Brendan M. Syracuse New York
THE MENU!!!
Tora Fugu (A.k.a. poisionous japanese blowfish delicacy, im gonna save that for last...), 2 pounds sirloin steak, cut into strips 1/2 an inch by 1 inch, soaked in teryaki sauce, garnished with mild taco bell seasoning sprinkled on. creamy mashed potatoes with butter. Lobster cheese fondue, with bread and carrots. Crisp Spring garden salad from Wendy's with ranch dressing. Pack of salem full flavor cigarettes. Last but not least I want copper flakes sprinkled on oreo ice cream with hot fugde and caramel.
Ape From Tennessee
The Menu
A 20oz porter house steak medium well, a large baked potato,with lots of butter and sour cream,a house special calzone loaded,A three pound lobster,with lots of drawn butter, turkey and drssing, a whole rack of jumbo rids with bbq sauce,cole slaw, a pork tenderloin cooked real slow,some pasta,a big serving of lasagna,spicy grilled catfish from the cracker barrel,asparagus,sautaed mushrooms,jumbo shrimp 10or12 of those,a giant beef burrito supreme, 10 or so krystal burgers with cheese, for dessert a whole cheese cake and some strawberry cheesecake ice cream from Mayfeild dairy in Athens Tennessee. For after dinner about 30 lortab 10 and about 30 soma's along with a quart of Maker's mark to wash it all down with
Louise L from San Antonio TX
Last meal:
Popeye's Fried Chicken, bisquits with butter and honey, strawberry rhubarb pie, Diet Coke
-jacquie m.
a can of smoked oysters with no shells and a pint of cherry tomatoes.
Gents,
Come Monday I will be in-processing into 3rd Armored Calvary Regiment to deploy to Iraq....I will keep in touch when my boots touch down in the Sand Box. If I die, publish my last reported meal.
Thanks,
SGT J. Grant