Anyone who works in an office will relate to this so. hard. You don’t mess around with your co-workers’ lunches.
On Friday, Twitter user @ZakToscani tweeted out a play-by-play of what happened when one of his colleagues discovered his lunch had been taken out of the fridge at the post-production company where they work.
This story is a roller coaster, y’all. It has twists and turns, generous portions of shrimp fried rice, and is generally amazing. (Click the tweet to read the full thread.)
People were quick to chime in with their own tales of corporate food weirdness.
(Full disclosure: I laughed out loud at the carrot one.)
And somehow Maggie missed this! (She’s our resident sandwich expert, so I’m shocked by this.)
Did you celebrate? Tell us in the comments!
Candela Tapas Lounge is hosting a fundraiser for Puerto Rico aid relief from noon to 4 p.m. on Sunday at the Hanover eatery. If you like tapas and want to help the U.S. territory in its recovery after the devastating effects of Hurricane Maria, it’s the place to be.
There will be food, drinks, and Latin music. Entry is $50 at the door, which buys refreshments and one raffle ticket, according to a news release from The Upper Valley Solidarity Network for Puerto Rico. All proceeds benefit Iniciativa Comunitaria, a Puerto Rican aid organization serving vulnerable populations in San Juan and other communities.
Read more about the event here.
Jeff “Tex” Bartlett, of White River Junction, Vt., adds jalapeno peppers to two 22-quart pots of his medium-hot salsa on the deck of his home on Friday, Sept. 29, 2017. Once a week, Bartlett cooks about a dozen cases of salsa over a 12-hour period. Jeff and Lori Bartlett started selling four varieties of Tex’s Best Salsa in stores in August. (Valley News – Geoff Hansen) Copyright Valley News. May not be reprinted or used online without permission. Send requests to firstname.lastname@example.org.
Is it getting hot in here?
Texas transplant Jeff “Tex” Bartlett is on a mission to spice up New Englanders’ lives.
Disgruntled by the lack of local offerings, Tex decided to take matters into his own hands.
“I got tired of going to the store and getting salsa I didn’t like. They don’t have the flavor and they don’t have the heat level,” Bartlett said on a recent Saturday, his usual cooking day.
“What’s the use of eating it if it ain’t got no flavor?” Bartlett groused.
So now he and his wife, Lori, are making and selling their own salsa, which ranges in flavors (and heat) and bears the Tex stamp of approval. Bring. It. On.
Wanna take a taste? Read more here.
Lou’s Restaurant and Bakery, the Hanover mainstay beloved by Upper Valley residents and Dartmouth students alike, celebrated its 70th year in business on Saturday. It marked the milestone with a commemorative cake, ice cream and doughnuts. HBD!
Hungry for more on Lou’s? Check out this August Enterprise story on the eatery and its owners, Toby and Pattie Fried.