"Profit," said I, "for sauce and topping!—profit still, refills unstopping!
Whether Waiter sent, or whether waiting for a bowl once more,
My Ziosk light yet blue and blinking, near the Coke Zero I'm drinking --
In this Olive Garden linking its entry hall to a Crocs store,
Is there—is there balm in Gilead?—tell me—tell me, I implore!"
Quoth the Chicken, "Pomodor"
Mezzaluna Ravioli is the Premium Pasta of this year's Never Ending Pasta Bowl. Clocking in at a $2.99 upcharge, it is, proportional to the $9.99 base cost of the NEPB, a significant investment. Is it worth it?
Close up images of this sauce always make me a little nauseous, but it's so tasty that I can forgive it that, as long as it's not paired with italian sausage.
I'm not sure if the cows here in California are just more chill or fed on organic grass or something, but this meatball tasted notably different from the 60+ ones I ate last year.
It's funny that such these staples of American-style cooking - meat, cheese, and just enough refined carbs to turn a meal into intestinal library paste - come together in an Italian-style dish with a French-style name.
After enough time sitting out, the different specific densities of the ingredients which make up pesto alfredo sauce cause it to naturally split into its component elements.