Reply #46: Filet Mignon

[Tredge]

I don't know the architecture of the cow and I don't know where it comes from, but dammit that's fine work.

And I don't know all the ways it can be prepared, the seasonings and the marinade and the like, but I've never had a bad one of these.

Filet Mignon, that's the one for me. I don't care that it's the size of a Canadian dollar, and I don't care that it costs per pound as much as gold. At least Filet Mignon served some purpose, which was making me feel really good about being alive to appreciate it. I can't say the same for the Canadian dollar.