Having made my lunch, she placed it on my backpack, as I never go anywhere without it.
Except, apparently, this morning.
No worries - I'll go home for lunch. Yes, I live that close. But I was too busy! You see, my dear
drax0r is offsite today. So, like the proverbial beaver, busy I stay. Too busy in fact, to leave - later than I normally would for lunch, and I'm leaving for the day at my new time of 1500. New schedules are very often disagreeable.Enter the onsite cafeteria. I snatch a Monster quick-like from the shelf and look at the empty can in my hand. A belch confirms I've already consumed it. Awesome.
Onward!
The last couple of months has given rise to an 'ethnic' bar here. And I don't mean Mexican food.
"Probably the biggest trend we're seeing with corporate events is what I call 'international grazing'-serving a bite of two or three little things, rather than a big plate of chicken or beef," says Bill Garrett, director of catering and special events for SMG Catering, food purveyors for the Long Beach (Calif.) Aquarium of the Pacific and the Long Beach Convention and Entertainment Center.
Things like, tikka masala, siga wot, and lots and lots of muffuletta and falafel.
I even asked them once, "Are you finding that this is successful?" Indicating of course that I did not. Regardless, if anything "good" came from this (the list of annoyances are long and distinguished) its what I like to call the "California Pizza." Thin crust, and lots of vegetables. Usually with an expensive cheese. Fan-freaking-tastic! Mushroom pizza, spinach pizza, squash pizza - always with freshly grilled veggies. And the mix & match are the best! Spinach with mushrooms, squash with mushrooms, today looked like mushrooms with mushrooms! Yummy!
Alas, it was not.
It was liver pizza.
Now, I like liver. With onions. And gravy.
Not on my pizza.
I think I'm going to be sick.
