breakfast at sulimay's

joe, ann and bill

joe, ann and bill of "breakfast at sulimay's" with unsuspecting victim caleb followill of kings of leon

Friends have been telling me about Breakfast at Sulimay’s for weeks. But it wasn’t until I was provided a link from another website over the weekend that the program fell into my laptop. If you have 5 minutes to kill, it’s worth a click.

Sulimay’s is a diner “in the heart of Fishtown,” meaning Philadelphia. There, three seniors by the names of Bill (the cheeriest), Ann (the one with the dirtiest mouth) and Joe (seemingly the most introspective; that’s probably why he looks perpetually worried) gather to give capsule reviews of music that is at least one generation removed from the hits they grew up with.

Not surprisingly, they tend to dislike everything. Ann seemed smitten with Bruce Springsteen’s The Wrestler (“for an old man, he’s got a good voice”), but Bill was less than enthused with Kings of Leon’s Crawl (“they didn’t drink enough Jack Daniel’s”).

So far, our makeshift critics have dished dirt on new tunes by Beirut, Sepultura, Animal Collective, Young Jeezy, Beck and Dr. Dog, among others.

The Sulimay’s setting is about as down home and low-fi as you could ask for with waitresses regularly strolling back and forth in front of the camera. And in the last few episodes, two boxes of Girl Scout cookies sat in front of our critics. Perhaps that was their stipend.

Don’t view Bill, Ann and Joe as narrow-minded. Don’t dismiss them as cranks. And for God’s sake, don’t take them seriously. But do pull up a stool, have a cup of coffee and enjoy, at least once, the good hearted generational pop culture clash that is Breakfast at Sulimay’s.


The Spokesman-Review (Spokane, WA) May 6, 1998 | Merri Lou Dobler Staff writer Written words from our children are gifts to treasure. And so, as this Mother’s Day weekend approaches, I share with you a brief essay my 10-year-old daughter wrote when she joined me at the newspaper for Take Our Daughters to Work Day. website taco salad recipe

May it help you remember with great fondness the Mother’s Day gifts you have received through the years.

My Parents and Food By Tulli Dobler My parents think they know everything, but they really don’t. They go to the store to get some food for breakfast, lunch, dinner and an after-school snack. But whatever they get, I often don’t like. I usually end up telling my mom what to buy for me at the store. If I didn’t tell her, she might choose sushi (for dinner), goat cheese (for lunch) and Fig Newtons (I hate Fig Newtons) for an after-school snack. They will ask me, “What’s wrong with this food?” Sure, I like nutritious food, but some sugar and sweets every now and then can’t hurt. For dinner, a nutritious pile of spaghetti, tacos or a slice of pizza sounds good to me. For lunch, a turkey sandwich with lettuce and a side of Jell-O, and crackers with cheese appeals to me. And for an after-school snack, chocolate chip cookies with milk and strawberries satisfies my friends and me. What really makes me mad is that my parents never learn! I tell them over and over again to buy foods I like, and they come back with tofu and tomato juice. They say that the foods I want are too expensive (like Ho-Ho’s, Twinkies and Nutty Bars). So I go to the store to see what is less expensive. I write it down and give it to my parents. But then they don’t read the list! Here’s a taco salad recipe that has cheese – but not goat cheese – and steers clear of tofu, sushi and fig bars. Taco Salad From “The New York City Marathon Cookbook,” by Nancy Clark (Rutledge Hill Press, 1994). 1/2 to 1 pound lean or extra-lean ground beef or turkey 1 packet taco seasoning 1 (16-ounce) can kidney beans, drained 6 ounces fat-free or low-fat tortilla chips 4 ounces (1 cup) shredded low-fat Cheddar cheese 4 cups shredded lettuce 1 cup sliced fresh tomatoes Optional garnish: salsa, low-fat sour cream, guacamole In a skillet, brown the beef or turkey over medium-high heat. Drain the fat. Add the taco seasoning and beans and heat through. In a 2-quart casserole dish, layer in order the tortilla chips, meat mixture, cheese, lettuce and tomatoes. Top with a dollop of salsa, low-fat sour cream or guacamole if desired. Serve immediately. Yield: 4 servings. Nutrition information per serving (using extra-lean ground beef): 425 calories, 13 grams fat (28 percent fat calories), 48 grams carbohydrate, 30 grams protein. go to web site taco salad recipe

Merri Lou Dobler Staff writer

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