;) I think they are similar to "greens". I get them at local farmers market or co-op never had a problem finding the arugula leaves here.
:p ;) :D
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;) I think they are similar to "greens". I get them at local farmers market or co-op never had a problem finding the arugula leaves here.
:p ;) :D
Like mustard or turnip greens? BLEAGH! :) I'll check the farmer's market next time I go.
Nevermind, just read chorty's post. She isn't that far from me, I'll check around at the bigger markets as well as Soulard and the organic joint.
Thanks you 2! :)
:D Todays Recipie
SILL SALAD
2 salt herrings soaked over night
3 cups cooked beef
2 cups boiled beets
3 cups boiled potatos
6 tablespoons vinegar
2 raw apples
cucumbers
Add white pepper & sugar to taste. Cut herring, meat, vegetables, etc into small pieces, Mix and add vinegar. Decorate with sliced hard boiled eggs and sliced beets. Serve with whipped cream.
:eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:
Pumpkin-Pecan Pie
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup lard
3 tablespoons water
Sift salt & flour into a bowl, remove 1/4 cup of flour. Cut lard into remaining flour until the size of small peas. Mix in water to form a paste with 1/4 cup of reserved flour. Mix paste with flour lard mixture. Shape into a ball. On floured surface (marble) roll into 12 inch circle 1/8 inch thick. Line pie plate & trim edge.
Filling
1/3 cup Dark Brown Sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup corn syrup
2 eggs
1 1/2 cups cooked pumpkin
3/4 cup evaporated milk
Pecan Crunch Topping
1/4 cup Brown sugar
1/2 cup chopped pecans
2 teaspoons milk
Combine filling ingrediants & blend throughly, Pour into unbaked pie shell. Make topping by mixing pecans, brown sugar and just enough milk to wet the entire mixture, Sprinkle over top of pie. Bake in hot oven (425) for 10 minutes, lower temp to 350 & bake 45 minutes or until custard is firm. Let cool completely before serving.
:p ;) :D :p ;) :D
more tomorrow
ACK!!!!!! Runs out of this thread screaming "HERRING"
FIRST COUSIN to fruitcake and mushrooms! Bleagh.
~slips back in, carefully avoiding the herring, 'cuz I saw something on my way out...
PUMPKIN & PECAN PIE!!!
Grabs a pen and starts copying.
:D LOL@JayBird
Quote:
ACK!!!!!! Runs out of this thread screaming "HERRING"
:p ;) Just keeping ya on your toes there JB :D :p
Fugi, you always have to sneak one in don't you? I'll lose all respect for you if you tell me you eat herring. :D
:eek: ;)
:p Pleads the Fifth..... Or is that Drinks A Fifth? LOL :D ;)
~leans real close to Fugi to check for herring breath~
Hmmm. Smells more like scotch to me... :D
Today's Recipe
MEXICAN CHILI
1 lb ground beef
1-15 1/2 oz can chili beans, hot and spicy
28 oz tomatoes, cut up
6 oz tomato paste
1 1/2 cups celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
4 oz chili peppers, drained seeded and chopped
2 tbsp sugar
1 bay leaf
1 tsp salt
1 tsp marjoram, dried -- crushed
1/2 tsp garlic powder
1 dash pepper
4 oz mushrooms (optional)
In crockpot combine beans, undrained tomatoes, celery,
onion, tomato paste, green pepper, green chilies,
mushrooms, sugar, bay leaf, salt, marjoram, garlic powder
and pepper. In skillet brown ground beef; drain and stir
into tomato mixture. Cook on low for 8 to 10 hours. Skim
off excess fat. Remove bay leaf; stir before serving.
CAUTION>>>Do not dump on floor! :D
Todays Recipies
:)
Rhubarb & Date Pie
3 cups unpeeled, diced rhubarb
1 cup dated, cut fine
1/2 cup sugar
1/8 teaspoon salt
Pie pastry
Combine rhubarb & dates. Cover with boiling water and allow to stand 5 minutes, drain. Add sugar & salt. Place in 9 inch pie plate and cook until done in med oven.
:)
Mediterranean Salad
1/2 cup water
1/2 cup lemon juice
2 tablespoons olive oil
2 cloves garlic pressed
1/4 teaspoon ground black pepper
1 yellow bell pepper chopped
1 red bell pepper chopped
1 cup chopped broccoli florets
1 cup chopped cauliflower florets
1 cup cubed part-skin mozzarella cheese
1/4 cup pitted minced nicoise olives
In large salad bowl, combine water, lemon juice, oil, garlic and black pepper. Add remaining ingrediants, Toss well to coat everything. Let stand at least 30 minutes stirring occasionally.
Elephant Stew
:eek:
1 (7oz) package creamettes
1 medium elephant
2 rabbits (optional)
salt
pepper
Brown Gravy
Dice elephant into small cibes, place in 5 ton casserole. Add enough brown gravy to cover. Bake at 325 degrees for about 4 weeks, During the final 7 minutes, cook & add creamettes, drain DO NOT chill. Mix immediately with elephant stew. Makes 3,725 servings (Add rabbits only if extender needed because of extra guests, remember most people dont like to find Hare in stew( unless your JayBird of course)):eek:
:p ;) :D :p ;) :D
more tomorrow
Mama's Spinach
6 (10-ounce) packages frozen chopped spinach
1/2 cup margarine or butter
1/2 cup flour
4 chopped green onions
3 cups milk
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1/2 pound American cheese, coarsely grated
Tabasco sauce
Bread crumbs
Cook spinach and drain.
Melt butter and sauté green onions.
Add flour.
Slowly add milk, then salt, pepper and mustard to make cream sauce.
Cook until sauce thickens.
Add cheese, then spinach and a few drops of Tabasco sauce to taste.
Pour into buttered 3-quart casserole.
Sprinkle with bread crumbs and dot with butter.
Bake at 350 degrees for 30 minutes.
SERVES: 16 - 18
Italian Shrimp
INGREDIENTS FOR ITALIAN CRUMB TOPPING:
1/2 cup butter
1 cup Italian seasoned bread crumbs
1 garlic clove, minced
2 tablespoons chopped shallots or green onions
1/2 teaspoon monosodium glutamate (""Accent"" is a trademark brand you can buy in your local grocery)
2 tablespoons chopped fresh or dried parsley
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
INGREDIENTS FOR SHRIMP:
1-1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup dry vermouth
Salt, to taste
Combine all topping ingredients in a food processor and process until mixture looks like peas.
Set aside while preparing shrimp.
In an oven-proof frying pan, lightly sauté shrimp on each side in butter and oil.
Add vermouth, tossing with shrimp; push shrimp to side of pan.
Heat vermouth and reduce to one-quarter cup.
Spread shrimp evenly over pan.
Cover and set aside if desired.
Lightly sprinkle with salt and crumble topping over shrimp.
Bake in a preheated 425 degree oven for 20 minutes until browned on top.
SERVES 4
Seafood Stuffed Eggplant
2 medium eggplants
1 large onion, chopped
4 tablespoons butter or margarine, melted
2 (4-1/2 ounce) cans small river shrimp or 1 pound fresh river shrimp
1 pound lump crabmeat
1-1/2 cups seasoned bread crumbs
2 eggs, well beaten
1 teaspoon monosodium glutamate (""Accent"" is a trademark brand you can buy in your local grocery)
1 teaspoon crumbled oregano
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
3 dashes Tabasco sauce
1 tablespoon butter or margarine
Paprika
Slice eggplants in half and parboil about 10 minutes.
Remove from water, drain, cool slightly and scoop centers out of each half of eggplant.
Place eggplant pulp in large mixing bowl and set aside.
Sauté onion in butter and add to pulp.
Add prepared shrimp and crabmeat, 1 cup bread crumbs, beaten eggs, monosodium glutamate, oregano, parsley, salt, pepper and Tabasco sauce.
Mix well and fill each eggplant shell.
Arrange filled eggplant shells in shallow baking dish filled with 1/4 cup water.
Top each eggplant with remaining 1/2 cup bread crumbs; butter and sprinkle with paprika.
Bake at 350 degrees for 35 to 45 minutes or until top is brown. Serve with French bread and green salad.
Freezes well.
SERVES: 4 - 6
nobody liked the "Cherry Bounce" ????
:( :( :( :( :(
:eek:
Quote:
nobody liked the "Cherry Bounce" ????
Sounds Great, Let me pour ya some.
{{{{{Jolie Rouge}}}}}
I could use one .... The Bounce AND the hug ! :)
It has been a rough few days ... Thanks.
((((fugative))))
Now for more good stuff...
Honey Lemon Squares
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup + 1 tablespoon flour, divided
3/4-cup honey
1/2 cup lemon juice
3 eggs
1 teaspoon lemon peel, grated
1/2-teaspoon baking powder
In a medium bowl, cream butter and powdered sugar until light and
fluffy.
Add one cup of flour and mix until combined.
Press mixture evenly into the bottom of a 9-inch square pan.
Bake at 350°F for 20 minutes or until lightly browned.
Meanwhile, in a medium bowl, whisk together remaining 1 Tbsp. flour with remaining ingredients until thoroughly blended.
Pour over a standard baked crust; bake 20 minutes more, until filling is set.
Cool in pan and cut into squares to serve.
Stuffed Peppers
Try to leave the pepper hull as intact as possible while removing stem, seeds and pith; the seeds and pith are the hottest parts of the more fiery varieties. You can use a packaged stuffing mix or make your own filling as follows:
1 lb roll mild pork sausage
3 cups cooked rice
1 cup finely chopped onion
1 cup finely chopped celery
1 10 1/2 oz condensed cream of mushroom soup
1 tsp garlic powder
Preheat oven to 350 F.
Mix together ingredients and stuff the peppers.
You can place the stems back on but remove when serving.
Place stuffed peppers in a roasting pan and bake for 30 minutes or
until pork is no longer pink.
Chicken and Eggplant Parmesan
Ingredients
1 eggplant, about 1 pound, cut into 1/4-inch rounds
4 tablespoons olive oil
1-teaspoon salt
Fresh ground black pepper
1-pound boneless skinless chicken breasts, (about 3)
2 cups can crushed tomatoes in thick puree
1/2-pound mozzarella cheese, cut into thin slices
1/3 cup grated Parmesan cheese
1/4 cup fresh basil leaves, lightly packed*
Directions
Heat the broiler. Arrange the eggplant in a single layer on a large
baking sheet. Coat both sides of the eggplant with 2 1/2 tablespoons
of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4-teaspoon
pepper. Broil, turning once, until browned, about 5 minutes per side.
Turn off the broiler and heat the oven to 425 degrees. In a large
nonstick frying pan, heat 1 tablespoon of the oil over moderately high
heat. Season the chicken with 1/4 teaspoon of the salt and
1/8-teaspoon pepper and add to the pan. Partially cook the chicken
for 2 minutes per side and remove from the pan. When cool enough to
handle, cut the chicken crosswise into 1/4-inch slices. Oil an 8-inch
square-baking dish. Put one third of the eggplant in a single layer
in the dish. Top with half of the chicken, half of the tomatoes, half
of the mozzarella, one third of the Parmesan, half of the basil, and
the remaining 1/4-teaspoon of salt. Repeat with another third of the
eggplant, the remaining chicken, tomatoes, and mozzarella, another
third of the Parmesan, and the remaining basil. Top with the remaining
eggplant and sprinkle with the remaining cheese. Drizzle with the
remaining 1/2-tablespoon oil. Bake for 20 minutes and let sit for 5
minutes before cutting. * If basil is not in season, do not turn to
dried basil; it has little flavor. Substitute 1 teaspoon dried
marjoram instead, adding it to the tomato sauce with the salt.
Spinach Soup
3 pounds fresh spinach, or 3 10-oz. packages of frozen
1/3 cup butter
2 and 1/2 cups milk
2 and 1/2 cups water
1/8 tsp. ground nutmeg
Salt and fresh ground pepper
1/2 cup heavy cream
2 Tbsp. parsley, chopped
7 Tbsp. fresh grated Parmesan cheese
Wash spinach, remove stems and then cook damp spinach in covered pan over medium heat until just wilted. Drain and allow to cool. With the frozen spinach, you can just let it thaw. Drain spinach and squeeze to remove excess moisture, then chop. Heat butter in pan and saute spinach for a minute or two. Add milk, water, nutmeg, salt, pepper and heat to just boiling. Lower heat immediately to simmer and cook for 5 minutes. Add the cream, parsley and cheese and serve immediately.
Stuffed Zucchini
4 large zucchini
1 pound lean ground beef
1 large onion, chopped
1 cup cooked rice
1/4 cup fresh parsley, chopped
1/2 tsp. paprika
Dash of ground nutmeg
1 Tbsp. lemon juice
Salt and pepper to taste
1 cup cheddar cheese, shredded
Cut each zucchini in half lengthwise. Par boil zucchini in water for about 10 minutes and set aside to cool. Scoop out pulp and set aside. Brown ground beef and onion in a skillet. Drain off any excess fat. Add zucchini pulp and cook for several minutes. Add rice, parsley, paprika, nutmeg, lemon juice and salt and pepper and cook several minutes more. Stuff each zucchini with ground beef mixture and sprinkle with cheese. Bake at 350 degrees for about 20 - 25 minutes. If you don't want to use ground beef, you may substitute pork, lamb, or chicken. You may also leave out the meat all together and substitute 1 cup of bread crumbs.
Butter Pecan Bars
2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped
Combine all ingredients and mix well. Pour into a greased 13 x 9-inch baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.
Meat Loaf
1 pound ground beef
1/4 pound lean sausage
1/2 onion, grated
1/4 teaspoon garlic salt
1 rib celery, chopped
1 egg, beaten
1 teaspoon Accent
6 ounces chili sauce
1/4 cup milk
1 cup herb seasoned stuffing (Pepperidge Farm)
1 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
Mix all ingredients except tomato sauce. (The best method for mixing this is with your hands.) Press into a greased loaf pan. Bake in 350 degree oven for 1 hour. Remove from oven and pour off grease. Cover with tomato sauce. Return to oven for 5 minutes.
For a spicier sauce, mix 16-ounce can tomatoes, 6-ounce can tomato paste, 2 tablespoons chopped onion, sautéed in 1 tablespoon butter, and 2 teaspoons oregano.
SERVES: 4 - 6
"CAJUN CRABBIES"
Pack of 6 English muffins split
6 ounces of real crabmeat
1 jar of old English cheese spread
1/4 teaspoon, dry mustard
1/2 teaspoon garlic powder
6 tablespoons of butter
Dash of Bayou Blast Essence (Optional)
Mix butter with cheese and then combine other ingredients.
Spread on English Muffins and top with a dash of Emeril's Bayou Blast Essence to kick it up a final notch.
Then broil for 5+ minutes.
Cool and cut into quarters. Then devour!
It doesn't get any better!
:) Sounds Good Jolie.......... But
what are these are they local to your area only?Quote:
1 jar of old English cheese spread
Dash of Bayou Blast Essence
:p ;) :D
EXCELLENT. I need a recipe that will feed a large amount of people for Sarah's graduation party in May. Where do you get your elephant meat Fugi? :rolleyes: ;)Quote:
Originally posted by the fugative
Todays Recipies
Elephant Stew
:eek:
1 (7oz) package creamettes
1 medium elephant
2 rabbits (optional)
salt
pepper
Brown Gravy
Dice elephant into small cibes, place in 5 ton casserole. Add enough brown gravy to cover. Bake at 325 degrees for about 4 weeks, During the final 7 minutes, cook & add creamettes, drain DO NOT chill. Mix immediately with elephant stew. Makes 3,725 servings (Add rabbits only if extender needed because of extra guests,
remember most people dont like to find Hare in stew( unless your JayBird of course):eek:
*****HA BLOODY HA*****
:p ;) :D :p ;) :D
more tomorrow
Todays Recipie
Baked Potato Soup
4 large baking potatos
2/3 cup butter
2/3 cup all purpose flour
6 cups milk
3/4 teaspoon salt
3/4 teaspoon pepper
8 green onions, divided (reserve)
16 slices of bacon, cooked & crumbled & divided(reserve)
1 1/2 cups shredded cheddar cheese, divided(reserve)
1 1/2 cups sour cream
Bake potatos, cool, peel, mash partially leaving some chunks.
Make sauce by melting butter over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat stirring constantly, until mixture thickens and bubbles.
To make soup- add potatos, salt, pepper and 4 tablespoons onions, 1/2 cup of bacon and 1 cup cheese. Cook until throughly heated. Stir in sour cream.(Do not BOIL). Add more milk to achieve desired consistancy. Serve with sprinkle of divided (Reserve) onions, bacon & cheese on top, remaining cheese, onions & cheese serve in bowls so everyone may add more if desired.
:p ;) :D :p ;) :D
more tomorrow
:D
Quote:
Todays Recipies
Elephant Stew
JayBird I hear you can get Elephant at the ST Louis Zoo for only Peanuts :p :D ;)Quote:
EXCELLENT. I need a recipe that will feed a large amount of people for Sarah's graduation party in May. Where do you get your elephant meat Fugi? :rolleyes: ;)
NYUK NYUK NYUK. That's a knee-slapper Fugi. AHAHAHAHAHA!Quote:
Originally posted by the fugative
:D
JayBird I hear you can get Elephant at the ST Louis Zoo for only Peanuts :p :D ;)
~bows to the God of ad-libbed one-liners~
((wanna Captain & Coke? I hate to drink alone))
:p CEEEUUUTTTTAAANNNTTTLLY NYUK NYUK NYUK ;)
Cap'n & Coke sounds fine
~pours Fugi a Captain, adds 2 shots of Coke for good measure~
A TOAST:
On the chest of a barmaid in Sale
Were tattooed the prices of ale.
And on her behind,
For the sake of the blind,
Was the same information in Braille!
"In vino *******, in cervesio felicitas."
WHY in the world did they censor out a Latin word???
ver it as
:confused: :confused: :confused: :confused:
:p ;)
SKOAL
Here's to drinking whith bow legged women
I love to swim between their knees :eek:
oops I had better stop before.................................LOL
Hmmm...I remember something about bowlegged women...Quote:
Originally posted by the fugative
:p ;)
SKOAL
Here's to drinking whith bow legged women
I love to swim between their knees :eek:
oops I had better stop before.................................LOL
Quote:
(HIC) I likes me Wenchs Fiery, AN bow legged hmm ya fills out that thar corset mity fine wench, we shud go lootn n plundern thru desee threads, there be all sorts of land lubbers here we cans loot n plunder (HIC)
LOL
ok ok Have another shot and we can toast each other with Limericks
of a bawdy nature.
There once was a lady
she never was one who said maybe
one night in bed while..................LOL :eek:
:p ;) :D
Todays Recipies
Corn Muffins, Maple Sweetened
1/3 cup butter
3 tablespoons pure maple syrup
1 cup cornmeal
1/2 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
Preheat oven to 425, grease muffin tins.
Melt butter with maple syrup, Set aside to cool. In bowl combine cornmeal, flour, salt & baking powder. In another bowl, beat together egg & milk until well blended. Pour melted butter & syrup mixture & egg milk mixture into bowl with dry ingrediants. Stir to combine.
Spoon equal amounts of batter into muffin tins, Bake 20-25 minutes until done or puffed & Brown.
Brown Sugar Cashew Corn Bread
4 tablespoons butter
1 1/4 cups flour
2/3 cup cornmeal
2-3 tablespoons Dark brown sugar
1 teaspoon baking powder
1/2 taeaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon nutmeg
2 eggs
1 cup buttermilk
1/2 cup cashews
Preheat oven to 424, grease 8x8 baking pan
melt butter, set aside to cool. In bowl, combine flour, cornmeal, dark brown sugar, baking powder, baking soda, salt, ginger & nutmeg. In another bowl, beat eggs & buttermilk until well blended, Pour melted butter & egg mixture into dry ingrediants and stir to combine, fold in nuts lastly.
Pour batter into prepared pan & bake 20-25 minutes until puffed & golden brown or until toothpick comes out clean. Cool 10 minutes in pan & then invert onto cake rack to cool completely or serve warm.
:p ;) :D :p :p
more tomorrow
;)HIYA Fugi :D
;) Hiya JayBird;) :D
Any of that cornbread hot? I have a headache I need to feed!
How's it going? I was going to dig up some recipes to post, but I got over it! :p
:p Been a fight all day, trying to put together two computers so as act as a network. The people I work for issued me a laptop which when I networked completely wigged out my home system and proceded to crash the telephone companies local switching center ( they traced the fault back to me) :eek: Been fun only been up online about 2 hours lots of mail to check LOL
Hows your day been?:D
LOLOLLLOLOLOL!
You CRASHED the phone company? Blew out all the phones in Blaine?
HEHE. I thought only my daughter had that sort of telephone power! ;)
As far as the rest of it, I don't understand it, but it sounds really frustrating. I'm still trying to figure out how to add more memory to this box.
My day was good, up til an hour ago when the back of my skull decided to explode.
Oh yeah! Check that mail, download and print those pics for your family album! :D ;)Quote:
lots of mail to check
Going to watch the RAMS whoop up on the Eagles tomorrow? I'm going to a 90th birthday party (woohoo, lots of Metamucil and Geritol) and then a football party. I agreed to go when it was cold and they promised me a fire in the fireplace, so I could take my books. Now it's supposed to be near 70 here tomorrow and they're reneging on the fire. :(
YIKES. Sorry. That sounded whiney. I hate whiney.
:D:eek:Quote:
You CRASHED the phone company? Blew out all the phones in Blaine?
Ya seems so :D
that will get the party Moving and Jumping :pQuote:
HEHE I'm going to a 90th birthday party (woohoo, lots of Metamucil and Geritol) :eek:
Todays Recipie
Hominy Stew with Chipotle Peppers
2 tablespoon corn oil
1/2 medium onion, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 cloves minced garlic
1 teaspoon dried oregano
1-2 chipotles chiles in adobo, minced
1 can (28 oz) chopped tomatos in juice
2 cans (15.5 oz each) white hominy, rinsed & drained
15 oz vegetable broth
juice of 1 lime
2-3 tablespoons minced cilantro
salt to taste
Heat oil in large cast iron or steel sauce pan over medium heat. Saute onions, peppers, garlic & oregano for 3 minutes. or until silghtly softened. Add chipotle, tomatos & tomato juice, hominy & vegetable broth. Bring to boil. Reduce heat, simmer slowly for 35 minutes. Add lime juice & cilantro. Season with salt & serve.
:p ;) :D
more tomorrow
A HOMINY RECIPE??? :)
Hi Fugi.
I love hominy, but only toss it into a pot of greenbeans on RARE occasion, olwatshisname hates hominy. But this sounds good, especially since it has 'maters in it! Dahubby is working 2nds this week, I might cut this in half and make it for my supper one night. Are chilopte chiptople whatever peppers HOT peppers like jalepeno or habaneros?
Ohh. Did you get your computers/laptops/networks/phonelines all straightened out?
:p
yeah but milder more of a smokey taste. Nope have to get some special gear to make work, ordered over the web took hours to find, nobody makes the stuff anymore because they think everyone else is making it. LOL Or they think that everyone has compatible systems and that the equipment does not need to mechanically seperated when plugged into the same line. LOL :DQuote:
Are chilopte chiptople whatever peppers HOT peppers like jalepeno or habaneros?
How was your party? Loud & Wild? ;) :p :D
The 90th birthday party was crowded and really nice. We saw a lot of relatives we hadn't seen in a very long time.Quote:
Originally posted by the fugative
:p
How was your party? Loud & Wild? ;) :p :D
Cut out of there about 2:45, hightailed it over to my s-i-l's for the Rams game. She had a roaring fire built for me and kept it going during the game - everyone else was b*tching how hot it was in the house, stripping down to teeshirts, opening all the windows (was close to 70 here today!) I just curled up on one of her kid's beanbag as close to the fireplace as I could without igniting and watched the game. (didn't even kill my other s-i-l that drives me to distraction, now she's a football expert-ACK!)
EVERYONE else was loud and wild, too much food and waaaaaaaaay too much beer. I had a Doc Otis about 4 and that was the extent of my partying. I was 'designated brain' for the day! Thinking I'm skipping the Super Bowl party at my b-i-l's next week and staying home alone with some carry out Chinese and the TV all to myself - will probably watch the game. Or a movie! ;)
Methinks inlaws should be outlawed. At least limited to one or two per family...NOT 16!!! I do like about 5 of them though. :D :eek: :D
Still need a cure for this headache...can't shake it. Pour me a shot of something! ;)
:D Pours JayBird a shot of Glaya on the rocks, drink up only 4 more and you won't have a care in the world!!:p
~tosses down the shot, stifles a cough~Quote:
Originally posted by the fugative
:D Pours JayBird a shot of Glaya on the rocks, drink up only 4 more and you won't have a care in the world!!:p
:eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:
WADDAHELL was that stuff??? WHEW!
((checks for chest hairs))
Four more? HA. Not a chance, I'm a cheap date. ;)
I was seriously thinking a shot of SC couldn't hurt, I've had this headache since last night. :cool: