“Why cook at home when there’s Perkins?”
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In the Pacific Northwest, we are deprived of the carbfest that is Perkins.
Huh. I kind of miss Perkins, but you make a very good point.
Perkins reminds me of Bob’s Big Boy, which I remember from living in Michigan. I always said that all the Big Boy menu items were formed from the same extruded protein mush, just molded and colored differently. The strawberry shortcake tasted exactly the same as the New York Strip.
I just ate at Perkins (TRUE!) on Sunday. And they now have a low-carb menu!
I really enjoyed my pancakes, eggs and sausage I had the last time I ate at Perkins — then I realized it was actually a piece of apple pie.
I have many a fond memory of hanging out with my high school friends at Perkins until all hours, having long pseudo-intellectual conversations and getting dangerously buzzed on dreadful coffee because we were too nerdy to drink alcohol. One friend and I had birthdays a day apart – we’d go there just before midnight, I’d get my free gross dessert, and then a few minutes later he’d order his.
But my most vivid Perkins memory is the time my best friend cleaned a huge wad of hair out her hairbrush, stuffed it in one of those clear plastic tabletop menu holders and left it there. I was shocked and disgusted then, but just incredulous now. Wow, teenagers.
I too have many fond memories of late nights and early mornings spent at Perkins with friends in college. ahhh, the good old days.
Because it’s faster to cook?
Because , as Adam says, it all tastes the same?
Because I like to cook?
Or, possibly, I prefer food that doesn’t taste like deep-fried posterboard?