Wow, another washed-out episode! Anyhow, SLop tells us how wonderful the
Riviera is and threatens us with recipes ripped off from the famous
"Frunch" Riviera restaurants she ate at there. I smell a lawsuit!

While making the tuna steaks, SLop totally screws up one while cutting a
pocket in it. They obviously discarded it because we only see three on
table yet she continues to talk like there are four. Suddenly, there are
four on the "covered cookie sheet"! SLop "marinades" the tuna steaks in
a plastic bag filled with the contents of a bottle of Italian dressing.
You can't get much more Fremnch than that!

After all this monkey business with the tuna, SLop has a "Me washie
handsies! Me washie handsies!' moment. Naturally, she does this sans
soap and after she's touched several things and her sleeves and tassels
have been dragged through the tuna several times.

SLop talks about how French cooking is all about flavour, not soaking
and saturating food. Heh. Actually, I thought I saw on Good Eats that
French cooking was pretty sauce-intensive because it was invented to
conceal food that was going bad. It certainly seems appropriate to me.

SLop retrieves the tuna from the fridge, claiming that it "basked" and
"bathed" in the marinade!

SLop makes her salad with store-bought hard boiled eggs (good call!).
Aiiiee! She's using canned potatoes! Anyhow, SLop tells us "These are
nice and crunchy. They're already cooked" while opening a can and
draining the liquid. Holy crap! The liquid from that can was blue! Next
she adds some thawed frozen green beans. On a salad? Why not use fresh
ones? Lastly, SLop puts the tuna on the salad. Isn't stuffing and
marinating the tuna over-doing it? Apparently SLop forgot what she told
us about French cooking a few minutes ago.

When SLop starts working on the truffles, I notice a vodka bottle on
counter. Oh, goodie!

A lame pop-up graphic indicates that what she does next is to be blamed
on a Fandra. SLop whips out a fake letter and reads "When making
pudding, add the liquid from canned fruit to it." Yuck. I think I've
tasted pudding made that way in Elementary school.

She soaks some coconut macaroons in vodka. I find it hard to believe
people use those for trifle! She serves the trifle in plastic martini
glasses. Go figure! As she tops them with the canned fruit, you can tell
she didn't drain the cans of fruit cocktail entirely.

When we return from commercial, SLop enters stage left clutching two
bottles of booze and giddily announces "It's cocktail time! Best time of
the day!", but sadly, there is no accompanying pop-up graphic. What did
she call her mocktail, a "Sandra-pay"? SLop tells us "If you're in the
south of France, you can get away eating desserts 24/7...or drinking
cocktails 24/7". Now I see why she is so fond of France, the "city of
lights". SLop threatens to dress up for a beach party and proclaims she
needs a second drink.

This week's tablerape has a beach theme. SLop set several little doll
houses on the table and set a tray on them with the food perched on top.
Once again, she overcrowds the table, but hey, that means less of her
concoctions, right?

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!!
We assume no liability from any illness or injury sustained while
eating the "food" or being exposed to crapass tablescapes. And no,
we're not sure where she grew up either. The Cordon Bleu disavows any
knowlege of Miss Lee.