Petite Gastronome Mugs

'The frogs legs kicked the peas off the plate.'

Counting ribs

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

"Will you have a Sphinx?"

'Strained carrots again! What am I being punished for this time?'

Hamish Harris. The boy bon vivant.

"The soup of the day is pineapple with a hint of rum."

"It was wonderful, Henri. Arnold had died and gone to heaven."

"Have you decided on what you'd like to have?"

'This is the fun part...waiting to find out just what we've ordered.

An experimentalist alarms his guests by describing the appearance of the mushrooms in a dish they have just eaten.

Congratulations, dear! Your home cooked dinner was so good you'd think it was an expensive frozen entree!

"How's the salmon?"

"I think foie gras is French for endless buffet."

'Six different chefs in six months and they still can't make a decent broth!'

"The prices they charge here, you'd expect them to have an oven not just a gas ring!"

60 minute wait for a table, 15 minute wait for a server, 40 minutes for teh appetizers...

"I'm unable to process this image."

"Who ordered the moose en croute?"

"The mint on the pillow was nice, but I'd prefer a chocolate fudge brownie."

Happy hour.

In-House Entertainment Consists Of Man Riding Pizza Cutter Cutting Giant Pizza While Making a Pizza

'Maybe we shouldn't show how sausage and foie gras are made on the same day.'

Boy baking a cake.

'What wine do you recommend with the peanut butter-filled, deep fried, jalapeno bacon bombs?'

"The biggest mystery in my life is whether I get a peanut butter and jelly or a tuna fish sandwich!"

"I want to set the world record for eating the most empanadas ever!"

'Are you sure you don't have any Indian blood?.'

The Good Feud Guide - 'Delia Smith does a nice roasted Worrall-Thompson.'

'Our menu is divided into three sections: Cancer causing foods, artery clogging foods, and foods that are being boycotted for political or environmental reasons.'

"Ah! dehydrogenated non-milk fat solids with a soupcon of deoxyhydropesane and sweetners...just like mum used to make."

"They're marinated in hot water for six hours."

"She doesn't eat raw zebra... Where can we get Alaska wild salmon in cream truffle sauce in the middle of Africa?"