We call this Biden Stew. Just add some hot sauce and salt. It ain't too bad.
Posted on 11/07/2022 3:27:04 AM PST by C19fan
Not quite. The “cake” to which she was referring was the baked on charred remains at the bottom of an oven (which overflowed from whatever was being baked).
Not quite tasty.
$412.5M secured for Low-Income Home-Energy Assistance Program for New Yorkers
You, sir, have excellent taste and discernment.
“SpeghettiOs were $6 a can when I took office!”
Lying Joe Biden
We call this Biden Stew. Just add some hot sauce and salt. It ain't too bad.
That guy is a real misinformation junkie.
Rats au gratin is actually pretty tasty.
Except she never actually said that.
Watch Indiana’s 1st District. Hasn’t had a Republican in 100 years. Jennifer Green is black Republican running against incumbent.
Out of touch much? A box of dry pasta, a can of crushed tomatoes with some garlic, ground chicken and a bit of Parmesan will feed 4-5 and costs less than canned crap.
Thinking the same thing. Box of dry angel hair pasta 99 cents. Crushed tomatoe paste, herbs, zucchini for sauce. A health substitute.
All of these programs are hilarious drops in the bucket compared to the economic pain Democrats are causing.
$412M is probably something like 1% of the added energy costs that will be faced by New Yorkers this winter.
It is like a street thug that mugs you, takes a hundred dollars and then throws a dollar back at you—”see I didn’t take all your money”.
Never recall seeing Ms. Cargo though.
But Chef Boiardi reportedly did some short time as a chef at the Greenbrier, IIRC.
One of my favorite places, except for one time when I was boiling hot and I took off my blazer in the dining room and one of the waiters snapped at me.
It's all good.
Democrats Sean Patrick Maloney needs to be pelted with cans of Chef Boyardee for the rest of his life, but especially if he’s caught dining out.
Chef Boiardi was an Italian immigrant who spent years as a chef for the Hotel Winton in Cleveland, where his pasta dishes were celebrated throughout the mIdwest. The hotel Winton is long gone but his culinary prowess lives on in the Boyardee brand.
When ever the elites take over, whether Communism, Socialism or whatever they call it. they eat lobster and the Plebes eat Chef Boyardee.
Yeah, but you can’t have that hot and shoveling it down in under 2 minutes.
Somebody better inform Maloney that canned pasta has shot up in price too. So if you were already economizing...
“He was originally hired to produce C-rations and spicing during World War II and that’s how he got his kickstart into the corporate end of the business.”
Ahh....NO.
Ettore Boiardi went to work at a local hotel in Piacenza, Italy at the age of 11.
Boiardi came to America in 1914 and joined the culinary staff at the Plaza Hotel in New York and became the Head Chef a year later.
Boiardi opened his own restaurant, Il Giardino d’italia, in Cleveland, Ohio in 1924.
He also started selling his own sauces to customers to customers sometimes afterwards.
All that BEFORE WW2.
https://www.chefboyardee.com/articles/hector-boiardi-chefs-resume
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