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PenelopeWitherspoon

Certifiably Surly
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Everything posted by PenelopeWitherspoon

  1. Are they finally going to call holding on Blow U?
  2. He really does. If my bonus is really good, he might get one. I’d have to call my SA Paulo to see if Harvey could come into the store to try them out. I think he’d like gray or navy.
  3. Yep. He had his hands on him, which prevented him from being in position.
  4. Now these fuckers are going to call holding,
  5. I mean, lol. Just going for the trick play.
  6. Ball was out, and that’s a fumble. You are welcome.
  7. How about another turnover and score before half.
  8. I’ll take that. One more score before half. Come on, boys!
  9. And went to LSU. They aren’t exactly a public Ivy.
  10. How about a fucking holding call.
  11. Thank you for your sacrifice.
  12. It was ugly, but I’ll take it! Heads up to fall on that by Bolden.
  13. Instant penetration….lol.
  14. Complete bullshit call. These refs are not good.
  15. Get it, Helm!
  16. This isn't a good start. Jesus.
  17. Harvey documented our walk this morning. It was a nice 3 mile walk, and Harvey crashed as soon as we got home.
  18. Breakfast of motherfucking champions right there.
  19. Finback, Three's Brewing, Strong Rope, and Wild East are all close, but I cannot comment on quality of beer/food. BierWax is a bar that is close, and would have excellent beer selection, but no idea on the food. If you are looking for dinner, closest restaurants I would go to are Pecking House and Sofreh (both on Flatbush Ave).
  20. Fall has officially arrived. The weather has been GLORIOUS. Harvey and I are headed out for a walk. Have not seen leaf changes yet, but expect to see them in the next couple of weeks as temperatures are finally getting to where they need to be.
  21. So my chili to today will be sans venison. I am doing 5 lbs (I make larger batches and eat on them for 2-3 days then freeze the rest). I am using 3 lbs of very, very lean grassfed beef, and then 2 lbs of normal grassfed ground beef (I think grassfed tastes better). I mixed a shit load of spices (other than the cumin) in with the meat last night, as well as some green chilies (for flavor), and let it sit, covered, in the fridge. Today, I will cook down one, large chopped onion until translucent, add garlic, then add the meat. Once the meat is browned, I use chicken stock and crushed tomatoes, then usually one or two small cans of tomato paste (all about taste at this point). I am also adding seasoning to taste. I use cumin, chile, cayenne, hot paprika, pepper, and a touch of salt (I am not much of a salt person), and again, am tasting to get the blend right. I do not measure anything. I am planning on doing jalapeno floaters more for flavor than heat (I like the taste of jalapenos). We shall see. I made a similar batch last year (though it was the venison/beef mix), and it turned out really well.
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