Book Of Likes Faces

Spending a long lazy afternoon reading this really wonderful new book I picked up about roses. Now I'm not a horticulturist and I don't know that much about roses, but I do know something pretty and something beautiful when I see it. This book is wonderful and it's teaching me a lot about roses. Most of all, I love the fact that it starts on my level, like it's written for someone who doesn't know that much about roses. I might even have to try to grow some.

When I was a young girl (about 17), I worked in an authentic Greek restaurant or that was what it supposed to be considered...tt was actually a donut shop with counter service that served Greek dishes! While gathering supplies in the basement, I saw my boss, Atticus, making tuna fish. They had the best tuna which I still make today. It had garlic powder, and tiny chopped-up pieces of red, orange, and yellow peppers as well as red onion. However, I noticed he was grating white bread into the Tuna. When I asked why he was doing that he said "it's a stretchy" - which I later learned was his broken English way of saying ... I'm stretching out the tuna so I can make it last longer so I can increase my profit! So that same day, a customer orders a tuna sandwich and I ask - regular or stretchy? He happens to be looking through the two-way mirror and hears me. He calls me back and says "what the heck you dooen?" I told him I didn't know there were two kinds of tuna so I'm asking which one the customer wants! His eyes got really big and he busts out laughing and told me that it's the same tuna but the bread looks like tuna mixed with the mayo so it makes it last longer. He then called me "stretchy" for the next 2 years lol!! Every time I make Tuna, I think of this story and although my Tuna has no bread (and it's also made with avocado mayo), I'm thinking it's not such a bad idea considering we are all looking for ways to stretch things! #diversity