If his spirits are still low by lunchtime, Mendic said that he can always count on the simple task of preparing himself a tasty meal to help shake off the blues. His self-proclaimed "house specialty" is nachos.
"I only make them a couple times a month as a treat, so they'll still seem special," said Mendic, arranging a layer of tortilla chips on a paper plate, then taking a Kraft single, carefully tearing it into sad little strips, and sprinkling it onto the chips as if it were shredded cheddar and not an individually wrapped slice of American cheese. "They taste real good, and only use up like one or two singles, so there's always enough for the next nacho time."
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