Saturday, April 29, 2006

339. Nagging food thought.

What makes Savory Thins so savory?


I wonder if they're baked with love?

11 comments:

Neel Mehta said...

Well, they're thin. And original.

Unknown said...

I'm thinnish and original, but I'm not savory.

Hm.

Second thought: Maybe I am!

Sara said...

Probably butter. Everything is better with butter....says the Wisconsin girl.

TheTart said...

Maybe more savory with chocolate chips!

Smooch,
The Tart
; )

Mike said...

Nonono Jocelyn, one of the rules about the chocolate chips is that they don't go well with savory sauces. So, a Savory Thin is really cutting it close.

Unknown said...

Sara: Yum. Butter.

Jocelyn: Do you and Mike work for the chocolate industry? A couple of chocolate pushers, you two! Yum... chocolate.

For some reason I'm feeling hungry.

Unknown said...

Now, were did that Mike comment come from?

Mike: Glad you're here to explain the chocolate rules. That was a close call; I was this close to putting chocolate chips on my Savory Thins.
*Phew!*

TheTart said...

Ok, so here is what U do:

Savory cracker =
sweet butter layer
peanut butter layer
choc chips (4)

Put entire mini cracker cake in mouth!

Yummy smooch,
The Tart

PS. Maybe tad big of whipped cream on top, just a whisper!

TheTart said...

BTW...

Big or Bit, your call, natch!

Smooch,
The Tart

Psssssst. Best prepared & sampled "in bed."

; )

Mike said...

Why is "in bed" in "quotes"? Do you have a faux bed?

Unknown said...

Jocelyn: You should open up your own restaurant. Watch out, Citizen Cake!