Better And Better

If you don't draw yours, I won't draw mine.

Tuesday, March 20, 2007

Perpetuating the stereotype.

"Anyo hah say yo!"
--Korean greeting roughly equivelent to "Howdy!".

I don't buy donuts (used to be spelled "doughnuts." When did we switch? Have I succumbed to laziness, like those folks who spell "though" as "tho"? ) very often. Sure, fresh fried dough with glazed sugar is awesome, but it's nought but fat and sugar and fat and simple carbs. Seeing the spreading of my waist, I shouldn't indulge.

But damnit, when it's 4:55 AM and you're wicked hungry, and there's no place to eat in town but the Donut Palace that opens at 5:00, what's a guy to do?

Well... just a peek wouldn't hurt, right?

Wait. What're those great big enormous pig-in-a-blanket looking things?

Jalepeno and cheese sausage rolls? Fresh out of the convection oven? Well, then. Let's have one. . .

Good. Gawd. So. Very. Good.

I' ve been keeping this vice down to once a week. Usually.

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3 Comments:

At Tuesday, March 20, 2007 12:33:00 PM, Blogger Ambulance Driver said...

Break the sausage rolls in half before you eat them, Matt. All the calories leak out onto the floor, leaving you to eat the greasy goodness guilt-free.

Works for me.

 
At Tuesday, March 20, 2007 1:53:00 PM, Anonymous Chris in SE TX said...

Look at the bright side:

Unlike a donut, there is no sugar, dough that's good for you (like bread or a bisket), sausage (meat, maybe high in fat, but its good protein, too), and jalapenos (can you say, "vegetables"?)

Instead of feeling bad, I think you should feel good about skipping the donut and getting a kolache (or three)!! :)

 
At Tuesday, March 20, 2007 4:15:00 PM, Anonymous Rabbit said...

I never knew that Koreans specialized in pastries and dry cleaning until I moved to Dallas. Seems like there's one next door to the other any time you encounter them.

If course, Armenians make pretty decent pizza and Italian food, I've discovered.

Weird how you notice such things.

Beware the kimchee-filled ones.

Regards,
Rabbit.

 

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