When I was a little girl growing up in Austria, I opened up my first restaurant in 1937. I asked my sous chef to peel a potato, a seemingly simple task. On Monday he sat down and he started to peel the potato and he peeled it so perfectly, piece by piece, that it took him until Friday to finish feeling the potato. Iit was the perfect potato. The others they said to me: "You can not sell this potato! The labor costs alone would cost you three jundred dollars for one potato!" And I said "Well why don't we charge three hundred dollars then?" And that is how we came up with the three hundred dollar potato.

hi @gasperj3 i love u too

I love you

alright stick em up

youve activated my fight or flight response