Comments on: The Very Deep South http://www.saltshaker.net/20090302/the-very-deep-south Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: dan http://www.saltshaker.net/20090302/the-very-deep-south/comment-page-1#comment-179221 dan Mon, 02 Mar 2009 21:46:39 +0000 http://www.saltshaker.net/?p=2028#comment-179221 Thankfully, today's lunch perked my spirits right up again - I'll get to that in the next post. Let's just say... it's freakin' cold here, and as you mentioned to me in advance, alot of it is the wind. That, and it's been a few years since I lived anywhere where it got down close to freezing temperatures... and it's the end of summer here! So, you going to be able to make it into town one day while I'm here? I'm off tomorrow a.m. (tuesday) to the pinguinera and harberton, but back around 2... and no plans yet for wednesday.... Thankfully, today’s lunch perked my spirits right up again – I’ll get to that in the next post.

Let’s just say… it’s freakin’ cold here, and as you mentioned to me in advance, alot of it is the wind. That, and it’s been a few years since I lived anywhere where it got down close to freezing temperatures… and it’s the end of summer here!

So, you going to be able to make it into town one day while I’m here? I’m off tomorrow a.m. (tuesday) to the pinguinera and harberton, but back around 2… and no plans yet for wednesday….

]]> By: Marc http://www.saltshaker.net/20090302/the-very-deep-south/comment-page-1#comment-179198 Marc Mon, 02 Mar 2009 13:03:52 +0000 http://www.saltshaker.net/?p=2028#comment-179198 So how's the weather? ;) "the idea a good one, just a mediocre execution" Sadly, that's the problem with many restaurants there. As if the chefs and cooks just left culinary arts school with grand ideas and inspiration but they have no clue how to properly execute any of them. So how’s the weather? ;)

“the idea a good one, just a mediocre execution”

Sadly, that’s the problem with many restaurants there. As if the chefs and cooks just left culinary arts school with grand ideas and inspiration but they have no clue how to properly execute any of them.

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