Ingredients

• Zesty Greek Salad made from freshly cut greens.
• Italian Sausage prepared on a bed of fresh onions and green peppers.
• Masterly seasoned Curly Fries basted with olive oil and baked to perfection.
• Homemade sweet tea chilled to a delicate 33 degrees.

Method

The most surprising thing with the preparation of this meal was the inability for the curly fries to brown, typically this is not a problem, but these were a new kind of curly fries. Another slight surprise was how well I cut the green pepper, spilling only a few seeds. As I have served this dish numerous times before, I’ve become very adept at it. There have only been one or two occasions by which the meal was not satisfactory, and this was not one of those times.

The entire dish was excellent and contained no flaws to speak of. The only thing I would change would be the amount I cooked, too much food was made for one night, but at least now no one has to cook tomorrow. If were to do something differently, it would be the brand of curly fries, as palatable as they were, they were not as aesthetically pleasing as I had hoped. However when I applied some olive oil it gave them a much more appealing color. I suppose my culinary skill could be considered another surprise.

My mom has stopped being surprised in the superiority of my cooking; in fact she is only surprised when it comes out below par. As always her reaction is one of amazement at the beautiful flavor that can be attained by such common and simple ingredients. The onions and peppers browned very nicely, and were singed to add just the right amount of flavor to the mix. The sausages absorbed the aroma of the vegetables and together they made for an exquisite blend of diversity and yet familiarity.

I completely attribute the quality of the curly fries to myself. Had it not been for my breath taking display of skill in basting and seasoning them to add visual and oral stimulus, respectively, they would not have been nearly as satisfying and remarkable. When it comes to salads I do not like to change what works. I kept it simple with romaine lettuce and spinach for a leafy green, accented with cucumbers for variety. Sprinkled with feta cheese, and black olives this salad is easily one of the best to eat.