Quote:
Originally posted by Aredubjay
[BEver been to a steakhouse called "Sizzler" -- 'member those taters that looked like they grew 'em on "Three-Mile Island?" I got me one o' them. It's a lot harder to keep in the front, though. Keeps stretching out the elastic in the ol' zebras. I got me one o' them baseball display stands to put my ol' tater on -- uh oh -- looks like the eyes have grown into sprouts. That's what happens when you keep a tater too long in a dark, damp environment. (Man, I'd better stop -- I could probably go on like this for days).  [/B]
|
Sure, I've been to a Sizzler, don't have one here, but we had em in Montana. I don't recall a huge tater there though, but it's been many years. You're starting to scare me though, if it's a damp environment, one word....DEPENDS.
And that by god better be sour cream on that there tater on yer display stand.
