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Monday, August 22, 2005
While the cat's away....
I will write about tomatoes.
Attention TWN readers with restaurant management experience:
Why is it darn near impossible to get a ripe tomato in a restaurant, even in a pretty decent restaurant? Tomatoes are not supposed to be the texture of cardboard, nor should they be the color of my skin (skim milk, with the faintest hint of pink). It's not like I'm a tomato addict or anything, it just bothers me that they consistently (and needlessly, I believe) suck.
