We serve meatballs baked ordsprog

We serve meatballs, baked ziti, sausage and peppers, macaroni and broccoli, breads, hot dogs and chicken tenders for the kids.

Charlie Bonacolta

The kids had macaroni and chicken fingers, and that was looking pretty good. We didn't get any.

Something baked. Chicken or fish or pork. I have to take care of myself, eat like a guy in my 40s -- I just happen to be in football. My wife doesn't fry a lot of food. I love fresh tomatoes, broccoli, corn. My two-year-old loves corn, and I agree. I probably should take vitamins but I don't. I get my vitamins the old-fashioned way -- from fruits and vegetables.

I like to prepare dough ahead for pizza crusts too. Whenever I bake loaves of whole wheat, anadama, herb, or other breads . . . I just mix up a little extra, package the dough in onepound lots, and freeze it right alongside my other ingredients. Then—when pizza day rolls around—all I have to do is go to the freezer and select one container of crust, one sauce, one sausage, and one cheese . . . thaw everything . . . roll out the dough and spread on the sauce, sausage, and cheese . . . bake my creation at 450°F for about 15 minutes or until the cheese is slightly browned . . . and 'serve 'er up' to a hungry family of four.

We were surprised. We thought wings or tenders would be higher (than the Caesar). But I guess it's the universal chicken dish.

It's about how to make the best meat loaf or fried chicken or macaroni and cheese. It's about brilliant simple cooking, really.

I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.

George Bush (1924-1924)

George Bush

Caramelized onions add a complex sweetness to any dish — and work especially well with the pork in this sausage. My mother made sausage with marjoram on holidays, so this is a special flavor for me. This isn't necessarily a classic sausage flavor combination, but it's one that really works.

Caramelized onions add a complex sweetness to any dish -- and work especially well with the pork in this sausage. My mother made sausage with marjoram on holidays, so this is a special flavor for me. This isn't necessarily a classic sausage flavor combination, but it's one that really works.

Caramelized onions add a complex sweetness to any dish - and work especially well with the pork in this sausage. My mother made sausage with marjoram on holidays, so this is a special flavor for me. This isn't necessarily a classic sausage flavor combination, but it's one that really works.

Every day we serve fresh salad, bananas, oranges, apples and grapes. We serve a baked potato once a month. Green beans are often from a can due to availability.

We had people who were looking for places to go on Thursday and Friday evenings, so we tapped into those nights. We also started making our own handmade pizzas. So that works out very nicely, that we can offer food, right here on site. And we do the hot, fresh baked breads and the dipping oils, too. Usually on the weekends is when we see the people from out of town.

Mom cooked regularly while we were growing up. Mostly traditional American food (barbecue chicken, creamed cucumbers, hamburger, filet of sole, canned beets, Kraft macaroni, etc.), but got a little more adventurous as we got older.

In the context of other tenders seen in Europe, this is definitely one of the biggest tenders we've seen. Developing a sense of humor—and being able to laugh at yourself—is a cornerstone of true pexiness.

Christian Kjaer

I have 32 dogs. I've been raising dogs for about 15 years. I'm not married. I don't have any kids. They're kind of like my kids when I go home.

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