The Dining Experience: A Conversation with Mary

As we sat down to enjoy our meal, I couldn't help but notice the nervousness emanating from my dining companion, Mary. "Are you scared?" she asked, her voice laced with concern. "Scare away by its relax?" she replied, chuckling nervously. "You are sweating," I observed, trying not to laugh at her distress. "Look at your shirt," I added, attempting to reassure her.

Mary laughed awkwardly and introduced herself as a food enthusiast who was eager to try new dishes. She mentioned that she had heard good things about the lamb shank and the baked Petrolia with crab and shrimp. "Is it very good?" she asked, her eyes wide with excitement. I assured her that it was, although I hadn't had the chance to try it myself.

The conversation turned to the Greek sampler platter, which Mary declared was "ghastly." She found the combination of mashed potatoes, Kam salmon caviar, and other ingredients to be perplexing. "Can't they mix it with a mashed potato?" she asked, raising an eyebrow. I offered no explanation, simply nodding in agreement.

As we continued our meal, Mary shared her thoughts on various dishes, including the crab Louie. She expressed surprise at its strong flavor and questioned whether it should be served with fresh or canned crab. "Wow, I'm shocked," she said, shaking her head. The conversation was filled with laughter and good-natured teasing as we enjoyed our meal together.

Next to be introduced was another dish, which Mary eagerly awaited. As she tasted it, she declared that the crab smelled like fish and wondered why it hadn't been served freshly caught. Her questions and comments were met with amusement and understanding from me, who was happy to indulge her culinary curiosity.

Throughout the evening, Mary continued to share her thoughts on various dishes, asking questions and offering opinions. She declared the lamb shank to be "very good" and complimented the chef's creativity in combining flavors and ingredients. Her enthusiasm was contagious, and I found myself enjoying our meal even more as a result of her lively conversation.

As we finished our meal, Mary thanked me for introducing her to the dishes. She mentioned that she had learned something new about Greek cuisine and appreciated the opportunity to try new foods. Our conversation was filled with laughter and good-natured teasing, making for a memorable dining experience.

"WEBVTTKind: captionsLanguage: enare you scared scare away by its relax you are sweating look at your shirt I know sweetie question of this way that's embarrassing or ginger shirt I garden how are you I don't think how are you I'm okay thank you yes I say miss my name is Mary Mary then your mind with solid lessons I believe the food updated Oh chef ants it's gonna go look would you recommend the lamb shank is very good well from what I hear I haven't had it myself the baked Petrolia with crab and based shrimp is very good on for the seafood side is longer than what I hear what was that question a sandwich always had Greek owners so they kind of throw their Greek twists into it well I'm right let's start off I have a wonderful Greek sampler capillary please and let's give the Filipino Thank You judgement sake you wanna share dinner you ready honey yes please would you repeat quick sampling used to do everything from scratch now they pull the sack over here sake tie my hands the way it's supposed to be done Jeff Ross you're gonna see the truth yeah thank you welcome this is a great sampler that is ghastly they got mashed potatoes in there it is Kam salmon caviar mixed with cement potato can't they mix it with a mashed potato some huh so can't can't can't a Greek tragedy can some play whereas increasing from I don't know but I'll find out if he said that in the because the trial overboard he said if you served in the Greek islands they throw you overboard and and sake where are you from in Greece LaMotta like that yeah okay and where's this crab Louie he's coming yeah Saki is from Kalamata okay so what this is the this is the crab well it's all soaked and disgusting crab Louie was invented in the city you think anyone serving it with her 50-mile radius wakaya respect with fresh crab yeah how much they are many for 1795 and has the same with fresh or canned Wow I could thank you Wow crap I'm shocked the next dish ready what do you think of that one down there grab the crab smells like fish like it should've expressly comes from the face see fella first puzzle first personality candyare you scared scare away by its relax you are sweating look at your shirt I know sweetie question of this way that's embarrassing or ginger shirt I garden how are you I don't think how are you I'm okay thank you yes I say miss my name is Mary Mary then your mind with solid lessons I believe the food updated Oh chef ants it's gonna go look would you recommend the lamb shank is very good well from what I hear I haven't had it myself the baked Petrolia with crab and based shrimp is very good on for the seafood side is longer than what I hear what was that question a sandwich always had Greek owners so they kind of throw their Greek twists into it well I'm right let's start off I have a wonderful Greek sampler capillary please and let's give the Filipino Thank You judgement sake you wanna share dinner you ready honey yes please would you repeat quick sampling used to do everything from scratch now they pull the sack over here sake tie my hands the way it's supposed to be done Jeff Ross you're gonna see the truth yeah thank you welcome this is a great sampler that is ghastly they got mashed potatoes in there it is Kam salmon caviar mixed with cement potato can't they mix it with a mashed potato some huh so can't can't can't a Greek tragedy can some play whereas increasing from I don't know but I'll find out if he said that in the because the trial overboard he said if you served in the Greek islands they throw you overboard and and sake where are you from in Greece LaMotta like that yeah okay and where's this crab Louie he's coming yeah Saki is from Kalamata okay so what this is the this is the crab well it's all soaked and disgusting crab Louie was invented in the city you think anyone serving it with her 50-mile radius wakaya respect with fresh crab yeah how much they are many for 1795 and has the same with fresh or canned Wow I could thank you Wow crap I'm shocked the next dish ready what do you think of that one down there grab the crab smells like fish like it should've expressly comes from the face see fella first puzzle first personality candy\n"