The Dinette Set by Julie Larson for March 01, 2016

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    Laura Gildwarg  almost 9 years ago

    I love the self-satisfied, smug smirk on Joy’s face. Cracks me up! Several times people have made disparaging remarks about Julie’s drawing skills, but I love the way she so beautifully captures the expressions on the faces of her Crustwood Crew!

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    SusanSunshine Premium Member almost 9 years ago

    While you’re at it, Joy…. why don’t you copyright Joy’s Famous Stouffer’s Lasagne©?

    Now, lest all you folks think that one isn’t her creation…she did change the recipe on the package…. a lot.She sprinkles it with Parmesan flavored grated cheese food product, before she puts it in the oven… and then bakes it for an extra five minutes.

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  3. Intraining
    InTraining Premium Member almost 9 years ago

    I would try this out, but I don’t like to cook… ! ! !

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    paranormal  almost 9 years ago

    If Joy wasn’t small potatoes she’d be tied up in litigation for years to come.

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    patlaborvi  almost 9 years ago

    Does anyone remember the Monty Python skit about the funniest joke in the world? In the skit it was written in the middle of WWII and the author laughed himself to death, the same thing happened when his mother found him dead and thought he’d left a suicide note, I think five people died before the authorities realized what they had. They had the joke translated to German one word at a time because no one could read the whole joke without laughing to death and even 2 words could be dangerous to the translator. Once it was translated it became the allies secret weapon, the soldiers would read the translation and the German soldiers would start laughing themselves to death. The way I see it, if Joy tried trademarking her toll house log cookies the government official reading the application would probably laugh themselves to death.

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    x_Tech  almost 9 years ago

    The Funniest Joke In The World – Monty Python’s Flying Circus

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    SusanSunshine Premium Member almost 9 years ago

    Thanks. X … I was about to do that…. LOL

    Majyck Toad….

    So funny!

    There are countless cooks “doctoring” frozen food to make it “their own” …I bet there are a lot of restaurants doing it too….not necessarily Greek….

    I can just picture it….I mean, all it takes is a bit of salsa on top to make it “Mexican” lasagna, right?Maybe some a dollop of sour cream, and some canned beets or cooked cabbage to make it “Russian?”YUCK!

    Actually Stouffer’s lasagna is one of the better-tasting frozen dishes (or was, last time I tried it. Too salty for me.)But it would take some doctoring just to make it Italian.

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