The Story
Sometimes the long weekend kickoff isn’t about cooking, it’s about letting someone else bring the food and the fun.
I didn’t turn on the stove tonight. Chris decided we were starting the long weekend with a night out, not wings, not takeout, but a full sit-down situation at Montana’s. And honestly? Solid choice.
He went all in with the all-you-can-eat ribs (classic move), and I zeroed in on the country fried chicken. But first some drinks. A cold Somersby cider for the warmup, then a double Long Island because, well, long weekend rules.
We started with the anjitos which is always a favorite, but this time the batch was a bit of a comedy. Out of seven, two came out literally just hollow tortilla rolls. Like, tortilla tubes. At least the server laughed with us about it and removed it from the bill, so no harm done. The other ones were stuffed and cheesy as usual, so we were happy.
When the mains landed, my plate was stacked with golden fried chicken, that crispy seasoned batter actually delivered (not the bland kind you sometimes get). The garlic mashed potatoes? They slapped so smooth, garlicky, creamy enough to make you go back in for extra bites even when you’re full. Every sip of those Long Islands just kept the night rolling.
Meanwhile, Chris was working on rib racks like a pro. I think he polished off two full ones, no hesitation, just steady progress. By the time we left, the table looked like we’d actually made a dent in Montana’s meat supply.
It wasn’t home cooked, but it felt like the right call! Easy, fun, and a kick-off to the long weekend without me worrying about dishes or timing the Instant Pot.
A Little Reflection
Nights like these are the reset button. No apron, no recipe plan, just good food made by someone else and the kind of drinks that taste like vacation. Sure, I could’ve whipped something up at home, but sometimes the best “cooking story” is letting yourself off the hook and just enjoying the vibe.
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