Professional Plate Manager (My Title)

They all look the same...the plastic cow out front to remind you of the massive buffet located inside. They all have the same items...meat, starch, more starch, salads, cobblers and hot rolls.

The buffet is a national treasure.

You can find it in various shapes and forms.

There is one thing that is common between all of them, whether you are at a Golden Coral or a church potluck...plate management.

A buffet is where you separate the rookies from the pros. If you know anything about plate management you are considered a pro. The rookies are fun to watch...as they meander through the fat parade (of which I am the grand marshal) they place two to three items (not touching) on their plate and return to their table.

A professional plate manager can easily sample all 74 foods on the buffet line or potluck on one plate.

This takes skill and creativity. It takes endurance and knowledge of ingredients. For example...you can take a potato casserole and pile it on top of mac and cheese. Why?...because they are both starches that include cheese. There is a penalty if you layer pistachio salad with Salisbury steak. There is nothing wrong with sweet and savory items touching, but the green pistachio jello salad will not blend with the sauce of a Salisbury steak!

So, last night we had Mexican Stack in a foreign land (Tow, Texas). Mexican Stack is tricky. It can be healthy or down right bad for you.

In Central Texas it always includes shredded coconut and pecans...and yes you should try it.

So, last night we enjoyed this local favorite. It was wonderful! Mine was more of a Mexican Volcano. I had it piled high with all the wrong things. Forgive me please. You see, Stack can be healthy...heavy on the veggies and light on the chips and meat. Mine was just the opposite.

Bryce is taking the TAKS test today. Running tonight? Doubtful!

He has been drinking the TAKS Kool-Aid...healthy meal and early bedtime for him.

The weekend was good, actually it was great. We had a great picnic on Saturday at the slab in Kinglsand and came home to grilled chicken breast with baked sweet potato fries.

I would like to say that I am on the cusp of exercise madness. I feel it in me. I'm going to wake up on morning and jog for 4 miles. I want to badly. This is the week. My weight has remained the same with only slight fluctuations. It's time to move so massive weight. We'll see if this is the week to do that.