Personal Narrative: Fried Shrimp

When my brothers and I were younger, noodles and cottage cheese were a staple food for us. My mom says that they’re a classic in every Jewish household, but she might remember it that way because cottage cheese is another food group for my Bubbie. There’s no telling how much my mom and her siblings must have ate it. But it started a family food tradition, one that my mother put a healthy twist on, as usual: one day, she served the dish with chunks of avocado.

Kids’ meals are more traditional and well known than other meals. Let’s say that you’re going to a seafood restaurant for dinner with a group of friends. But you have one problem: you absolutely hate all things seafood, but you don’t want to be a party pooper. To solve this problem, you could order off the kids’ menu with sometime you know you will actually enjoy. Some people may believe that ordering off that menu may be embarrassing for some people, but Julia Bainbridge, an online author, says that “kids’ food is usually simply prepared and straight forward” (Paley).

“I hate your Arabic!” I snarled in my broken English. My mother stared at me in confusion while I seethed about my heritage internally. For whatever reason, this toxic state of mind stuck with me through my elementary-school years. I promised myself that I would strive to become like everyone else and slowly began to erase my Lebanese culture from my mannerisms.

Mike Anderson’s has been one of Baton Rouge’s premiere restaurants for over forty years. In 1975, Mike Anderson, a former LSU all American football player, opened Mike Anderson’s seafood restaurant with the hope that customers would “leave full and get their money’s worth”. He has been very successful to say the least, now with four different locations. The restaurant boast of its reputation for having the best fried and broiled seafood around town. When asking Michael Pearl, a manager at Mikes for over thirty years, what has kept Mike Anderson’s in business for so long, he said “consistency and excellence, this is a place that loves to make people’s day better” (Pearl Interview). It was remarkable to see a manager who has worked somewhere for thirty years still take pride in his job. After working there for about a year, I decided to finally give it a try. I have to admit, I’ve always thought Mike’s was just another seafood restaurant in south Louisiana, but was I wrong! Mike Anderson’s proved to be a wonderful dining experience. For starters, the quality and taste of the food is superb and it comes at a very reasonable price. Secondly, I noticed the warm and inviting atmosphere from the second I walked in. Lastly and most importantly, what stood out to me the most was the quality of service throughout the meal.

Heavenly smells in the air, footballs on T.V, family is gathered around, and a comfortable homey feel of my grandmother’s house makes Thanksgiving one of my favorite meals of the year. I will always have memories of thanksgiving at my grandmothers. The smell that rushes your nose as you walk in to the house. So many mouthwatering smells go through the air at my grandmother’s thanksgiving. Her Thanksgiving dinner never fails to fulfill my expectations. With the whole family gathered and the dinner table full of delicious food, I can’t help but feel content.

Lobstering is in my blood. It is what supports my family and most of my town. I have been doing it my whole life i’ve had a lobster license since i was 8 years old which is as young as you can get one. I love summer just for lobstering season plus I like the money outcome. I hate school starting the most because it tires me out because I play football everyday except sundays and some saturdays so i have to wake up early and haul on my days off from school.

Which must be served on with carrots and of course, ranch. I remember lasagna being a family made meal, my mother makes the the noodles. My step-dad layered the ingredients and I sat on the counter and ate cottage cheese. There were also my famous frenchiladas, made by me in my pink and white play kitchen in the basement. They were also only for my Tofer, while he would watch T.V. I can’t quite remember why I called them frenchiladas, I have always assumed that I meant enchiladas, or maybe French enchiladas, couldn’t tell you why. Only that they were basement famous.

When I was younger I was a very picky eater, so the only thing I would ever eat at Chick-Fli-A was the chicken nuggets. When I got a little older, I would stay with an older couple when my dad wasn’t at the house and I would have super with them. That made me try new foods that I would normally never try. As I got

We frequent the Brandon Bonefish Grill frequently throughout the year for a casual lunch, Sunday brunch or on special occasions like birthdays or anniversaries and enjoy it every single time. It is not your normal night out at a restaurant. It is an experience. From the moment you pull up out front, there is beautiful green tropical plants that make you feel you have left the hustle and bustle of the city, escaping to an exotic location. The hostess opens the big wooden door to greet you and as you walk in, a great tune is softly playing overhead. The bar and tables throughout the restaurant are full of people, laughing, having a good time and it feels like you have walked in to a friend or family member’s house. The entire restaurant smells

Here’s an explanation of my actions and the reason I am back in Kentucky. I could tell you like I tried at Red Lobster, so here it is in writing.

My mom and I loved cheesy Hallmark movies and having coffee parties until the wee hours of the morning because “just one more episode!” turned into another 5 episodes. It’s where my Saturdays were never free because we had 8am football games and 1pm baseball games. However, I would rather be caught dead then miss a game because being a personal cheerleader for my brothers was the best thing since sliced bread. It’s where we had spontaneous family card night with endless amounts of junk food, laughing, and the forbidden table talk. It’s where we had family pool days with picnics in the backyard where my brothers and I would rub our popsicles all over our bodies so that our dad would have get the hose and chase us with it to clean us off before we went

Nashabre Payton Favorite Restaurant Thesis Statement: I enjoy eating at Red Lobster because it gives me the opportunity to socialize with friends and family, serves great food, and it’s inexpensive. Topic Sentence #1: I enjoy eating at Red Lobster because it gives me the opportunity to socialize with my friends and family. Topic Sentence #2: I also enjoy eating at Red Lobster because they serve great food. Topic Sentence #3: Finally, I enjoy dining at Red Lobster because it’s inexpensive. Has someone ever asked you where you wanted to eat, and you’ve always responded by saying you favorite restaurant? I know I have. Every time my mother would ask me where I wanted to eat at, I would always respond by saying Red Lobster. Sometimes we would

Bruce Melhuish has finished his first year as a franchisee of Sunset Grill and has had some difficulties. He is staying focused on differentiating his restaurant due to his clientele. Bruce’s Business-to-customer experiences create added value by engaging and connecting with the customer in a personal and memorable way. (Fitzsimmons, Fitzsimmons, & Bordoloi 2014). He has done this by deviating from the franchise model by adding personal touches to the restaurant such as a unique set of salt and pepper shakers, serving a small

To relate the topic of nostalgia with food to my life, I recall a cherished memory I have about making enchiladas with my grandma when I was nine. My mom’s father is hispanic, but her mother is not, so she learned how to make hispanic food just for him. I have always admired this, because she learned how to do this just to make my grandpa happy. She made us many hispanic dishes, but my favorite is still her enchiladas. I still remember the smell of the chicken and beef that my grandma had prepared

I eventually grew to like the taste in later years. The incorporation of these childhood 'treats' came be seen in the food diary that I kept. They had become a familiar part of my diet as I began to demonstrate brand loyalty. I had a preference of KFC over Burger King and McDonalds, Pizza Hut over Pizza Pizza, etc.