SO IM SPENDING ALL MY TIME WITH HER TILL SHES LEAVES AND IM LIKE A LITTLE BITCH dare i say it? SPRUNG ON HER,BUT SO WHAT SHES GOOD TO ME AND CRACKS ME UP.IVE LEARNED FROM HER THATS OK TO BE "SPRUNG" ON A CHICK THATS GOOD TO YOU,AND SHE FUCKING GREAT TO ME.ILL MISS HER WHEN SHE GOS BACK HOME TO MILLWALKIE,BUT I KNOW ILL BE WITH HER AGAIN,SHES WORTH WAITING FOR.WITH OUT EVEN KNOWING SHE HAS TAUGHT ME THAT I WILL NEVER SETTLE FOR JUST ANY WOMAN AGAIN,4 YOU SEE SHE IS ALL TO ME.YEAH YEAH YEAH I KNOW ITS KINDA SOON BUT NO ONE WROTE ANY TIME TABLES OR BOOKS ON HOW LONG YOU HAVE TO BE WITH SOME1 BEFORE ALL THE "SPECIAL"FEELINGS KICK IN.AND IF SOME1 DID WRITE THAT BOOK "FUCK U"I FEEL HOW I FEEL,SHE SEES IT IN MY EYES I SEE IT IN HERS.GUESS THATS ALL COUNTS RIGHT? SHE MAKES ME HAPPY AND IM PRETTY DAMN SURE I MAKE HER HAPPY,SO THANK YOU MY LITTLE PUNK RAWK BITCH YOU ARE SO VERY SPECIAL TO ME 
VIEW 4 of 4 COMMENTS
dickiev:
I work at a place called Battistas, it's across from Ballys on Flamingo.
dickiev:
We do 500 to 600 during the week, up to 7or 8 on weekends. We're busy but it is a simple menu and after 35 years the place runs like a machine. I went to school after I became a chef to fill in the blanks in my knowledge. I was a cook for a long time, deciding what to do with my life, changed majors in college every couple of years then got a job in a hotel and had some great mentors who thought I was talented and took me under their wing. I was a chef within a year and eventually ended up running six different outlets in the hotel. They sent me to every kitchen to learn the whole operation. It was a crash course, but I eventually go burned on the hours. I've been chef here four years, and this is the first kitchen I learned to cook in in '82.