The Ojeda Platter from Ojeda's Mexican Restaurant in Dallas, followed by a plate of their sopapillas then two of their to-die-for pecan pralines. Or a huge plate of extra-spicy pad kee mao followed by sticky rice and mangoes. Or as many of my own homemade tamales as I could eat, followed by my homemade pineapple upside-down cake. Somewhere throw in there a half gallon of the chocolate milk from our local, grass-fed dairy and a batch of homemade oatmeal cookies. Or a whole brie, topped with jalapeno jelly and chopped pecans, wrapped in handmade puff pastry. Oh, and some chicken and dumplings and warm apple pie with homemade vanilla ice cream.
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