You can't make this stuff up!

This morning we go to Waffle House for Breakfast.

I ordered my usual 2 Eggs, scrambled, Hash Browns Covered and Chunked, Bacon well done and white toast.

Now, My Niece Sarah Rebecca Sunkel​ used to work at Waffle House and she's looking at me with a puzzled look on her face after I placed my order. We showed her on the Menu what Covered and Chunked meant.

Now, here's the good part!

Sarah orders the Cheese and Eggs Breakfast and then tells the Waitress that she doesn't want cheese in her eggs!  WHAT!?!?

The Waitress then points to the menu and says, then you want the 2 Egg Breakfast which is cheaper.

This one ranks right up there with the time she was at IHOP and told the Waitress there she didn't want all the pork, she just wanted Bacon!

Life goes on here on Courthouse Road!

Is it Buttermilk or Milk with Butter?

So my highly educated Niece, Sarah Rebecca Sunkel wants to make some Buttermilk.  Now, here's the definition of Buttermilk:

Traditional buttermilk[edit]

Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life.^[3] However, in establishments that used cream separators, the cream was hardly acidic at all.

On the Indian subcontinent, the term "buttermilk" refers to the liquid left over after extracting butter from churned yogurt. Today, this is called traditional buttermilk. Traditional buttermilk is still common in many Nepalese, Indian and Pakistani households but rarely found in western countries.^[2] In Southern India and most areas of the Punjab, Saurashtra (Gujarat), buttermilk with added water, sugar or salt, asafoetida, and curry leaves is a must-have in daily food while also given at stalls in festival times.

SARAH REBECCA SUNKEL BUTTERMILK

1.  Take TWO STICKS OF BUTTER

2.  Melt the sticks in a Microwave

3.  Add the melted butter to some 2% Milk

4.  Realize it isn't working and pour the mixture down the drain HOPING your Uncle Josh didn't find out about it.

Well, I found out about it!

Life goes on here on Courthouse Road