BlueGreySky

take the slash out of the first set of brackets.

was that addressed to you?

Just started working again for me in the last 15 as well.

damn, dude.

Really? For a $30 and under bourbon it's one of my favorites alongside Eagle Rare. To each his own, though, that's the good thing about bourbon.

did he even get tazed once? from his reactions it looks like the hooks didn't catch flesh, because every time they light him up there's no response.

yeah no kidding. what the actual fuck?!?

you should check out shaggy.

Only a 3 hour drive to Montreal... Rent a car, head over for the day, spend one night, and back to QC. Just a suggestion.

the commie DQs in indianapolis don't have steakfingers. fuck 'em. almost every roadtrip from here to dallas we stop at a DQ for steakfingers and a whata (double with cheese and japs).

Multiple story lines again. Gonna need a flow chart lol.

Other than the torchy's jalapeño ranch recipe it's the most useful purpose for mayo.

second game of the season and little BGS took an outside pitch, stepped toward first, and drove an opposite-field home run. gave him a swat on the butt as he sprinted around first.

brew... you can't taste it. trust me. my wife refuses anything with mayo - it repulses her. i've never told her how i cook the GC and never will.

ate there two weeks ago when we were in coleman. solid move on the tots. hope you tried some fried pickles.

gagged a little thinking about mayo & pbj sandwich. random use i have for mayo - outside of a grilled cheese instead of butter. i get a far more even, crispy, and overall better toasting than when using butter. can cover the entire slice with an even layer. can't taste the mayo once cooked.

Love a good troll job.

We’re going nine days. Three in NYC drive to Montreal for 3 days. Drive to Quebec for 3 days. Fly home.

Mother of god.

Just so the recipe link is here at the new home and I don't have to venture back to Scat Palace to find this, https://www.homesicktexan.com/2007/01/essence-of-tex-mex.html Don't forget the crackers and fried egg. Ingredients Ingredients for the gravy: 1/4 cup lard or vegetable oil 1/4 cup all-purpose flour 1/2 teaspoon black pepper 1 teaspoon kosher salt 1 teaspoon powdered garlic 2 teaspoon ground cumin 1/2 teaspoon dried oregano 2 tablespoons chili powder 2 cups beef broth, chicken broth, or water Ingredients for the cheese enchiladas 1/2 cup vegetable oil 8 corn tortillas 3 cups shredded cheddar cheese 1 medium yellow onion, diced Instructions To make the gravy, heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add the black pepper, salt, powdered garlic, ground cumin, dried oregano, and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. To make the enchiladas, preheat the oven to 450° F and grease a large baking dish. Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated. Pour 1/2 cup of chili gravy in a baking pan. Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down. Continue with remaining tortillas. Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted.

pics of coworker aren't showing up for me.

good ol' shovel girl fight...

jesus tapdancing christ.