Was completely true. Including the staffer with the MPD.(I just thought he was, like, moody, at the time, however. But some of his guys liked us better than others.)

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I use butter and make a good grilled cheese sandwich with it, because I don't buy magarine, but in the days when my folks bought margarine, it made a better grilled cheese sandwich. It doesn't burn as fast, or something.

Deb, the trick is not to have the heat too high (I had to readjust this all when we got to this house, with the stupidass electric stove), and have your butter really soft, so it's spreadable. I now grease the bottom of pan lightly, the way I would if I were baking something. Then I spread the (very soft) butter, as thinly as possible on the bread, and I flip it a few times.

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Amy, I love you. But I put the words "fried" and "mayonaise" together and my intestines just did the shimmy-coco-bop.

That was Anne, and believe me, I'm making an "ewww" face right now.

I burn grilled cheese half the time. And no one (no one, I tell you) can make it the way you get it at a good diner. It must be the build-up of grease on the grill or something.

Sometimes it’s cool he has so many personalities, and that tonight’s is the mellow Buffett fan...

Wonder why your friend cries because her life *isn’t* completely upended.

These lines are so very good, in completely different ways.

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Cindy, that's precisely the way I do it, and it always comes out as if I'm trying to take fat (in the form of Processed Cheese Food) and give it a cholesterol jacuzzi.

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Mmm! Cholesterol jacuzzi.

Yum.

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I burn grilled cheese half the time. And no one (no one, I tell you) can make it the way you get it at a good diner. It must be the build-up of grease on the grill or something.

I can. So can my mother. Scott is learning. He made me one when I was really sick, and it was quite edible. He's grown as a person, I tell ya.

Cindy, that's precisely the way I do it, and it always comes out as if I'm trying to take fat (in the form of Processed Cheese Food) and give it a cholesterol jacuzzi.

I use American cheese (or sometime Provolone) but not the cheese food, anymore. It's too rubbery. Getting the right amount of butter is really tricky. I had to do it by feel. It was much easier with margarine. I made plenty of burnt, or overly greasy ones, 'til I got used to it.

I do HATE HATE HATE HATE HATE my electric stove, though. Hate. However, the only option up in this neighborhood is to get a liquid propane tank, if I want a gas stove. They never brought the gas lines up here. I think there was too much ledge for them to bother. I fear my kids would find a way to blow up my house with the propane so conveniently mounted to the outside, though, so I won't. I hope, once we've saved up enough for a new electric stove, that I'll like it at least a little better.

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That was Anne, and believe me, I'm making an "ewww" face right now.

(apologising to Amy and Anne)

(sitting in corner with Amy, both of us making "ewww" faces)

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I shall say no more about the mayo (even though you can't tell the diff from a sandwich cooked w/ butter).

I have a few ideas for this drabble topic. Must go cogitate.

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FWIW, Anne, the next time I make a grilled cheese sammich, I'ma try it your way. Sounds yummy.

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Sounds yummy.

la la la la FRIED CHEESE CURDS la la la la.

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