Brevity by Dan Thompson for October 29, 2012

If you’re lucky, you might eat there on a night when they’re serving hamburgers.

It doesn’t happen too often…they’re hand made by an itinerant organ grinder.

Or go on a Friday night when the owner’s brother-in-law plays The Mighty Wurlitzer.

, she said heartily.

Haggis alert.

Radish… liver and let liver…

What? No sufrite on that menu?

From the looks of her forehead, she’s going to have the calf’s brain.

Guess what they put in the Gelatin!

In college, I learned that “organic” meant “carbon-based.” I still find it hard to use as “any hand-grown foodstuff.”

Makes me wonder what’s really in the those wine glasses!

As Spock would say. “Prosp long and liver…”