Believe it or not, not everything is aided by the addition of barbeque sauce

Thanks to the tender mercies of Continental Airlines (recommended, BTW, as they are my new go-to airline and you can just suck it, American, I break with thee) The Wife and I were flung across This Great Nation and alighted last night in the ancestral homeland in order to engage in some Thanksgiving. Bad economy? You wouldn't know it from the incredible volume of people squeezed behind a tray table or thronging the halls at La Aeropeurta.

ANYWAY, The Sister and her bf picked us up and off we went to what turned out to be a very odd dinner at a suburban non-chain restaurant Who Shall Not Be Named. Now, this restaurant clearly aspires to a higher level than your TJ McGillicuddy's or your Rudy's A Place for Steaks or whatever. And it's actually not that bad. But there are a few things that just throw you off a little. EXAMPLE I got the fresh (allegedly) dayboat scallops. They were actually expertly seared and seasoned perfectly. Delicious. The accompanying risotto was good, not great, but perfectly acceptable. But ringing the scallops and risotto was a band of barbeque sauce circling the plate. What what? GUY FIERI, ARE YOU BACK THERE? Srsly, WTF with the BBQ sauce, people? Very odd. Once I realized what it was, I was able to avoid, but that was quite an uncomfortable first bite, let me tells you. I'm not even going to get into the wine service, but just for future reference, it's not conventional to open the bottle and then fill everyone's glasses up to the rim.

Then we went back to the house and polished off 4 bottles of wine. HELLO, MONDAY!