I had a friend Sally who has since crossed the big divide with whom I had a lot in common, including our geeky husbands. She spoiled hers with The Menu, and mine would have loved to live that way, but I never gave in.

She got to cook what she wanted on weekends and he would eat it, but on weeknights the menu was pre-set:

Monday:
Hot dog
Chocolate milkshake

Tuesday:
Cheese grits poured out of a pitcher
Biscuits

Wednesday:
Grilled cheese sandwich made with pepper jack cheese
Chocolate milkshake

Thursday:
Spaghetti-Os

Friday
Fish sticks

That's it, no vegetables, no salads, no garnishes.

He was a scrawny guy, and she was a jolly fat gal, cooked the menu, but ate other things.

I was at a conference with her and one of the speakers was a lady from OSHA, one of those people we'd hear a lot about, and then finally there she was in the flesh. She had a sexy-sounding name, and didn't look anything like it. Sally told me this Jennifer complained to her that people would come up and start talking to her, thinking she was Sally. Sally responded: "Oh, Jennifer, don't you know? All fat girls look alike."

Here's a recipe she gave me:

Lemonade Pie

1 shortbread cookie crumb or graham cracker pie crust
1/2 cup Country Time lemonade mix
1/2 cup water
2 cups vanilla ice cream, softened
1 tub (8 ounce) Cool Whip topping, thawed

Stir drink mix and water until dissolved. Beat the lemonade mixture and ice cream in a large bowl until blended. Gently fold in whipped topping just until smooth. Freeze until the mixture mounds, if necessary, and spoon into the crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes before serving or until the pie can be cut easily. Garnish with lemon slices. Store leftovers in the freezer.