bugger. i know what its like to work with a light crew, let alone a skeleton crew. it ain’t fun. best of luck to ya though.
had a repeat of last night. fries with some ketchup, salt and vinegar. normally i just use the latter two, but i’ve had a hankering for some ketchup on them.
You can’t escape…
Vinegar on Fries? Never heard of that, I can see it being tasty as I like vinegar and salt chips.
i just pictured the ghosts from the Phantom Train in FF VI. kinda wanna play it again really.
it’s actually quite good. friend of mine tends to dip her fries in mayo or “McChicken sauce” if she gets it from Micky D’s.
Proper English Malted Vinegar is the best, in my experience. I grew up on it, so I may be biased.
Where I grew up in New England ( R.I.) it was considered normal. Restaurants had it on the tables along with ketchup.
Oh I love mayo on my fries, gonna give the vinegar a try next time I get fries. Thanks for the tip Vrakthris about the vinegar.
Horseradish sauce is another good one.
And if you like “fry sauce,” mix a little ketchup and mayo, add a dash of Worcestershire Sauce.
But Malt Vinegar and (probably a little too much) salt is by far my favorite fry topping.
Plain katchup for me or gravy. FUn fact katchup originated in china and is over 100yrs old.
Someday, I want to find a place I can get Poutine (or just break down and make it myself).
Dude, Poutine is awesome, I make it myself. Just brown gravy, cheese curds and fries
Damn. Now I want to make my way to your hood and grub down. Never had crawfush but I love me some shrimp.
if i have gravy, it’d have to come with cheese curds to make it poutine, or taters with chicken tenders and gravy to dip it in.
its actually not that difficult to make. all you really need is cheese curds, gravy and fries.
do your fries up however you do them. (bake them in an oven or deep fry them), heat some gravy up, place the cheese curds on the bed of fries when they’re done, and pour the hot gravy on top.
least that’s how i’ve done it. 
2 more levels to go on my Classic Hunter…to level 10. I think I am the Peter Griffen of Hunters.
Dinner was an astounding success. Except turning the broiler on was a bad idea - the house warmed up quite “nicely.” 
So much this. Malted vinegar, and salt. So, so good. But they need to be proper chips, thick cut, not those little shoestring fry things.
there’s a food truck in the city that typically peddles their wares every summer, known as “Bud the Spud” and their fries were phenominal.
i’m kinda on the fence about New York Fries and Dairy Queen in regards to their poutine though.
Homemade chicken noodle soup for dinner.
Boil chicken thighs for about 3 hours til the meat falls off the bones. Season the water. I use season salt, pepper, garlic powder, and onion powder.
Shred the chicken, discard the skin and the knuckles. Cut potatoes and celery and cook beginning to soften. Add some zucchini and cook until soft. Adjust seasoning as needed.
And we are full.
Usualy we put some shreded chicken aside and cook it in cream and salt and pepper yumm.
I need to figure out what I’m going to do for dinner. I already had Tyson strips for breakfast (since I’m dumb and ran out of both cereal and sausage) and the leftover stew that my roommate made yesterday for lunch. I’m not sure what else there is to eat though.
I suppose that I could make the fried eggs that I considered for breakfast and passed on due to time/energy concerns, but that just seems weird for dinner.