Personal Writing: My Senior Prom

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The bell peppers, both
green and red, had a tart smell, compared to their fleshy counterparts. My
taste buds watered, but nothing could compare to the next course I was about to
see.

After devouring the hors d'oeurves, the main course was set before us.
The arrangements of Chinese styled meats, rice, and vegetables were scrumptious.
The roasted chicken with its dry skin was covered by an orange sauce with green
onions glued to the surface of the sauce. The rice, darkened to the color of
light brown, housed the pieces of yellow and white scrambled egg, the cubed
pieces of salted, cured ham, and shreds of imitation shrimp meat. The stir
fried vegetables were made up of carrots, long two inch green string beans, and
the head and partial stems of broccoli. The shreds of carrot were intermingled
between the broccoli and the string beans.

Not only did the main course look good, it tasted excellent. The
roasted orange glazed chicken was sweet and spicy, spicy enough so that ...

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