Reynolds Woodcock

FUCK. Love this team. Didn’t really deserve to be in it in the end but I’ll remember this season fondly.

Well shit. Amazing season. Frustrating ending, but Washington is a really good team. The wandering through the desert is over.

Jesus fucking Christ you’re consistently one of the worst posters on this site. Change your personality and try again.

Welp. Ran into a buzz saw and also played like shit on offense. Sucks

Just take a look at the NYT thread on the football board. A few hours before the biggest game in 14 years, it’s a right wing circle jerk outside of the CR by posters like ChickenNuggets complaining in this thread about the CR. ChickenNuggets and posters like him don’t hate political discussions. They hate political discussions that don’t conform to their own political beliefs.

You assholes are being fucking radicchiolus.

In somewhat fairness to Penix, I believe he was responding to Sweat saying that Washington is just another offensive line to him despite them winning the Joe Moore award. I’m sure their fans are all jerking each other off to that quote just like this board.

Personally I think you guys are off with this goal. This site is full of middle aged dads making middle aged dad “content”. That shit isn’t funny or compelling to young people regardless of the format. Best bet is to siphon off other middle aged dads from IT, 247, OB, etc.

The Holdovers. Not very good, but an easy enough watch with parents around Christmas.

No, there are not.

Absolutely agree. Unrelated, but can someone please provide a link to Evans’ instagram?

Team Alex* *pretty sure the actress was over 18

Right, but we are a rich man, so….

Correct. Also JJ Watt starter kit Andrew Fitzgerald.

2016. Strong signed Jordan Elliott and bunch of bread, and this board proceeded to jerk itself into a frenzy about the prowess of Charlie Strong as a closer and identifier of talent. Dark days

Begging for DeBoer to win this. Our team has a serious "and I took that personally" streak to them, no matter how ridiculously small the slight.

This guy makes 7 figures a year and lives in a low COL shit hole, yet still can't get a properly tailored suit? And a 1990s Paisley tie straight out of a Sears catalog? Fucking embarrassing.

I think it's been speculated but not confirmed. And given that it's Nahlin saying that, I think you can assume that "updater" is pure pie in the sky day dreaming.

I’ve stopped looking at my recipe (from Buvette in New York), but pretty sure it was something like this (feeds 8): soak 16 chicken legs and thighs (so 8 pieces each), bone in skin removed, about 8 pieces of smashed garlic, and two rosemary stems, in a bottle of wine overnight (I use Chablis, Riesling common as well) Take out chicken and garlic from wine, discard rosemary, and reserve your wine. Slice the garlic if you want. pat chicken dry, salt and pepper. Cook down 1/2 pound bacon cut into little pieces in 1/4 cup olive oil. Remove with slotted spoon. Brown chicken in batches in the bacon fat. Set aside add something like 10-16 mushrooms of your choosing, along with the garlic and a couple pinches salt, and cook over medium until it looks good. Add chicken and bacon back to pot. Add the reserved wine and enough water to mostly cover chicken (about a cup or so), and another couple pinches salt. Bring to boil and reduce, cover pot and simmer for about 40 mins. Now add about a cup of pearl onions, and a pinch or two of salt. Simmer for another 10-15 until everything is tender. Here is where I take out the chicken and pull it, and add back in. Some people would leave bone in. With your finger, whisk equal parts room temp butter and flour, 2-4TB of each depending upon how thick you want the stew. Add a cup or so of the cooking liquid and whisk. Mix into stew and continue to simmer on low until desired thickness. Check for more salt. Serve along side favorite potato dish. Note 1: the above is obviously very fatty. You could lighten by pouring out quite a bit of the bacon fat. Won’t be as great, but your cardiologist would thank you. Note 2: just replace white wine with burgundy or cote du Rhône, and you have the heavier classic coq. Note 3: I peel fresh pearl onions, but it takes forever and frozen works too. I find there is a weird bite to frozen, but might just be in my head.

My man. Made Coq Blanc this past weekend. I pull the chicken right before serving because less bitching from wife.

Wow this is really getting ridiculous.

Damn, even in our commitment edits Sydney and his cohort can't be bothered to sit in their seats in the south endzone.

Right, college football is ruined by players transferring away from OU. What a high bar you have