Tickets to the dance:
$38.00
Getting the dress tailored:
$34.00
Up-do, for her, at Carla’s:
$25.00
Haircut for Dad:
$9.00
Car wash for the car:
$6.50
Dinner at a fancy restaurant:
$50.00
Coming downstairs this morning to this smiling face, who knows this day is all about her:
… Priceless!
Nice touch Dave. I see since your date was so young the dinner bill was less for lack of drinks. A few cocktails would bring that up to an easy $70.
I’ve got a question for ya. You mentioned pasczki on the HR blog. Is there any real difference between a pasczki and a filled glazed donut? I’m half Polish and always thought pasczki was the ethnic name for that type of donut. Or not?
I used to work in a donut shop before school floating those babies in the fryer. “Time to make the donuts” was my world for awhile. We used to make up our own special ones for breakfast. I’d stick one on the filling jobby do and pump it full of custard til it was a bowling ball. Hot cinammon bear claws with nuts were my favorite though. I actually lost weight eating them. I’d eat one when the dough was still hot. I wasn’t hungry again until evening. Talk about sticking with ya. Those were the good ole days when I ate junk. Now I get heartburn thinking about it.
Welllll … 😉 she did order a virgin strawberry daquiri once we were actually there … and then another one once that first one was gone. We just now got back from this date, and she is just wiped out.
Happily, there’s a huge difference between a glazed donut and a paczki. The Wikipedia entry states, “Traditionally, the reason for making paczki has been to use up all the lard, sugar and fruit in the house, which are forbidden during Lent.” The city of Hamtramck celebrates Paczki Day instead of Fat Tuesday, and for that reason, Starbucks in the area started serving paczkis this past January 16th.
Eat too many of the darn things, and you’ll need to call the Arterial Division of Roto-Rooter.
Ah, I see. It’s relative to my Polish grandmother with the lard crust pies. Many Polish people are farmers, ditto for my grandparents and they routinely used up every last thing. My mom remembers the cheese made from the cream that rose to the top after churning. It was put in cheese cloth bags, the liquid dripped away. My grandma would salt it, add garlic, chives, cracked pepper, what not and hang it somewhere. It was almost like Feta. I don’t know if they had goats too. Maybe it was Feta. They didn’t waste anything.