Lately, at the weekly BASFA meeting at the Original Hick'ry Pit restaurant, I have been ordering the "full slab" of St. Louis Ribs, which is way too big for one meal, but is about two meals or so, then eating half of it and taking the rest home to have for dinner the next day or lunch spread over the next two days. This makes the meal more cost-effective. Tonight, unfortunately, I got distracted with the Hugo Nominations Discussion Nights we're doing, and was halfway home before I realized that I'd left my half-slab of leftover ribs and trimmings in the room. Even if I'd turned around and headed back, the restaurant would have been closed already. Darnit! I hate the waste of both my money and of good ribs.