Not bad, all in all. And now: back to the grind.
Sunday, November 18, 2018
po' boy
It's Sunday, and I'm at the office trying to get ahead on one of two projects. My team leader is also here; he's from Louisiana, so I decided to make a remoulade last night, bring it in, and do chicken po' boys for lunch today. The local BBQ Chicken provided the crunchy tenders. I provided the remoulade, lettuce, tomatoes, and pickles; the Kim Young-mo bakery down the street provided the baguette for our sandwiches.
Not bad, all in all. And now: back to the grind.
Not bad, all in all. And now: back to the grind.
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