BlueGreySky

Depends on if I am in the mood for smoked flavor or not with my beans. I used split pigs feet in mine when I don't want to use a smoked hock. Here's what I made this weekend... Put into a pot: 2lbs pinto - rinsed and picked through 4 cups stock, 5 cups water 1 tsp salt, 1 tsp garlic powder, 2 tsp pepper 1 split pigs foot (or 2, do whatever you want) Bring to a boil slowly - it took my pot over an hour to get to a slow roll Let it slow boil for another hour after it gets there In the meantime... 6 oz bacon diced and then fried in a pan When it's not quite done, toss in 6 oz of chorizo sausage either diced or crumbled Save a couple TBL of the grease to cook the veggies Put aside the meat Caramalize a diced yellow onion in the grease you saved Add in 4-5 cloves of minced garlic and stir for 2 mins Add in 2-3 diced roma tomatoes, half bunch of cilantro chopped, 1 TBL cumin, 1 TBL chili pwdr and a little water to release the char from the pan Cook for a few minutes and reduce the water. Add the meat back to the pan with the veggies, and one tallboy of your choice Simmer for a few mins Add all of this into the pot of beans with 4 whole jalapenos Keep at a simmer for 3-4 hours or until beans are done I add in a little fresh cilantro with each bowl and serve with saltines (at least that's the way my family has always done it).

What the fuck did I just watch? lol.

One of my absolute favorite crockpot meals. But damn if it doesn't make me go full Jackson Pollock on the can the next day.

Hey, Mormons... just stick with that look.

God, I love the living history of this site and the old one.

That is some next-level delusion in that article. Those fucking morons are dumber than a sack of hammers. Gah!

Our place in Coleman County has hogs, but not as bad as we used to. Some of our neighbors went this route with high fencing and a helicopter shoot.

1 - lol at him pulling her skirt back down. yeah, that'll class up this whole situation. 2 - lol at them having matching underwear.

Jesus.

Last week I had an aggy tears hangover. Tomorrow's hangover is going to be much more real and painful. I knew we'd choke a game this year. Just didn't think it'd be this one. As the previous jokes have said, I guess we left it all on the field against that daunting aggy team and had nothing left this week. Knew we weren't a top 10 team but figured we could beat a directional school without much thought. Gonna go watch a movie and pretend football doesn't exist. Fuck. *Edit - Congrats on the beatdown of Michigan. It's one thing that always brings a smile to a Domer, watching those fuckheads take an L.

Yeah, at first.

Janitors' uniforms. Seriously. https://aggypedia.com/aggypedia/aggy-embarrassments/turditions/#Yell_Leaders

Seriously. Why fuck with greatness?

1, 2, X, X, X And that texumags thread about penalties... these mouth-breathers are the dumbest motherfuckers on the planet. I swear it gets worse every year.

I watched the whole production - it was fun. Warholm having to wear a Swedish jersey today is lol. That was the bet, loser has to wear the other country's jersey. T&F needs more stuff like this and less bullshit like Syd not being allowed to qualify for the finals in the diamond league 400 and 200 next week because she hasn't run "enough" diamond league races this season. Mondo offered to run a 400 against her head to head as a fallback plan.

Whatever the spread is, take WKU.

You're right. And I hate that. I am so tired of a season that's just good enough to make the CFP or BCS and then getting boatraced. I'd rather just play in a decent bowl and look respectable. But at some point I do think/hope Freeman helps the Irish turn the corner and replicate what hasn't been done since I was 5 in 1988 and win a title. The rest of the schedule is pretty cake. Northern Illinois (dammit wtf), Purdue (somewhat traditional rivalry, but they suck), Miami.... **ahem** of Ohio (dammit again), Louisville (ACC draw from our tie-in), Stanford (tradtional rivalry unfortunately they are the suck for a long time now), Georgia Tech (ACC), Navy (my favorite rivalry for the traditions of why we do it, but they aren't great), FSU (ACC but LOLOLOLOL), Virginia (ACC) Army (Meh) USC (ok finally something respectable) It's a one-loss schedule: either lose to USC on the road or beat them and end up choking in another game. Either way, that's the scenario that sucks. We finish 11-1 and are in the bottom half of playoff rankings and get beat in the first or second round, badly. Lose 2 games and there's no way that resume belongs in the playoffs.

Scrong to quite scrong. Always loved SMU's classic looks.

Said it for over a dozen years, this is one of the greatest threads on the internets. Don't get to post much in the Jan-Jul because of track season but in the fall, I'm here for it. @BigDHornfan those B&G fuck, hard. And @sith_horn that smothered burrito is now on my craving list to make next Saturday when watching games. Been making salsa lately. Folks at school just drop off bags and bags of produce from their gardens (tomato, jalapenos, cilantro, etc). I was also gifted half a cow for Father's Day this summer and holy shit not only is it so much more cheaper than buying beef at the store, it's so much better quality. It was choice and not prime, but you could easily fool me. We got all the steaks and roasts we could and then the rest was ground. Came out to $3.25 per LB. Never buying meat from the store again. Especially with my two boys, HS and grade school, who have bottomless stomachs. Salsa recipe I currently and tinkering with: -Two large tomatoes, 5 cherry tomatoes, half of an onion, 2 tomatillos, 2 japs, 1 serrano (add more peppers if you like more heat). -A little oil, a little salt. Broil and turn until everything is browned and roasted -Add in lime juice (couple tablespoons) and half bunch of cilantro. Blend. -Add in water, more lime juice, or liquid from the roasting pan to reach consistency you like. More salt as needed. Just one more thing I haven't bought in years and will never buy from the store again - salsa.

Didn't realize hard boiled eggs were that difficult for many people. To be frank I suck at making bechamel and roux. Not great at baking sweets. But eggs, with one of these cookers the eggs come out perfectly done (at least the way we do it) and to peel, I just crack on the top of the egg (the orientation it was when in the cooker) and that not only breaks the shell but also the interior membrane that used to give me so much trouble and would cause the shedding of egg white when peeling. There's enough moisture that I can then peel the egg and membrane off very easily. Haven't had a botched egg in the last decade since using a cooker like this.

But if it's just a car... as-is and can't time-hop? I'm taking Bond's aston martin.

Well aware. Been reading these posts for 20 years now and it's amazing - not just the lack of originality - but how aggy lap up this fan fiction like a parched dog in the desert.