Dietary Guru Mugs

"There's too much fibre in your diet! Your roots are showing!"

"A deep-fried bone is taking it too far!"

"What did you say about the health of my gut biome?"

"Your food didn't melt, young man... this is the soup course."

Counting ribs

'Sparky, fetch me an impudent little chardonnay.'

"And the cheese in your omelette? Cheddar, Brie, aged Gouda, Morbier, Torta del Casar, Double Gloucester, Époisses, Shropshire blue, or American?"

"The chef is going to need more than just your ‘compliments’ tonight … he’s in one of his moods."

"You'll love this. It's swarthy yet munificent, didactic and gregarious with hints of dogma."

"And which regional cuisine would you be interested in this evening—Northwester, Southwestern, Southeastern, or Northeastern?"

"Waiter! Two of your finest menus!"

'Why, of course I remember our first date -- I had filet mignon, potatoes au gratin, sauteed....'

"Will you have a Sphinx?"

"Yo, Cézanne, paint faster. I need those grapes for the Madeira sauce."

'Of course you're very dear to me - that meal just cost a fortune.'

"I just finished your manuscript and I found the ending delicious."

"Tonight, perhaps Mrs. Lewis would prefer this quiet little table for two from which to send back her entrée?"

"Compliments to the chef! Pass it on."

'Waiter...my entrée fell over.'

"Pizza sounds wonderful. Italian, Greek or Hipster?"

"Can you romance me after my tiramisu?"

"Hmmm ... you're right — I forgot the brie."

French wine

"At first glance this diet might seem boring but then you realize there are actually seven varieties of kale!"

"Everything taste so divinely artisanal."

'You realize we're only having three people over...'

"Yes, we have blue cheese. Do you want it in electric, sky or navy blue?"

'No, I'm not the sommelier; in fact, I don't even work here - I've just always wanted to try this wine.'

"Is the asparagus farm-raised or wild-caught?"

"Spoiler alert! If you read the specials, you'll find out the Chef's Surprise!"

'The beef has been genetically modified to make it taste like a more expensive cut.'

"I'll have the barbecued half-pounder, with all the ramifications."

'It's the essence of springtime. You're really enjoying it.'

Gramma's Tators & Gravy...All You Can Eat!

Cheese