"This magazine says beware of croissants, they have four times the fat of an English muffin."
"That's because a croissant is a dough full of butter, layered with butter. And an English muffin has almost no fat in it. You'd have to deep fry an English muffin to get the fat content of a croissant."
"That sounds good."
"We could wrap it in bacon first, then deep fry it."
"You know what would be really good: cut a pocket into the English muffin and stuff it with cheese, or crab and butter. Then wrap it in bacon. And then deep fry it."
"We'd need those extra thick Wolferman's english muffins."
No wonder I married into this family.
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