msap9020

RIP Bamboo House

2 eps in and really enjoying it. Really deep mix of comedy and scare. Can’t say horror but it’s unique new and fun.

I’m not blind when you see blue I see blue green…..

Never fired one but I bought a S&W 500 4" barrel last year. Fun gun to bring to the range especially and indoor range. Every time you fire that first shot, guys are peaking around the stalls to see what the frick just happened.

And yes it kicks like a mule but I've got it dialed in pretty good. Just have to make sure you concentrate and bring the barrel tip all the way back down every time.

It does wear you out after a couple boxes though.

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If I lower my expectations and increase my intoxication I'm rarely disappointed.

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Is this just a 50 rule?

There is hardly a better starchy side than potatoes and onions. I have a lot of different variations but one of my favorites lately is cutting a 3 lb bag of small red potatoes in quarters , slice a red onion in half then cut 1/4-1/2"slices off each half till you use the whole onion, mix well with potatoes, olive oil and a little Tonys in a bowl. Spread out flat on a cookie sheet. Mix a tbs or 2 of horseradish with about as much Tapatios hot sauce and brush over the potatoes and onions. Bake at 400-425 for about 35-45 minutes. Really good but super spicey.

Not sure when your BITD is but im pretty sure its not the same type frat.

That 3rd pic.....i'm a sucker for a good hamstring.

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Ive had very few bad experiences with Delta.

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Ive slept in the Hartsfield airport a few times because of Delta.

Owed less w more income soooo.....

Still my all-time favorite series. I just finished my 4th rewatch about 2 weeks ago and I'm still picking up new stuff.

I have used this Southern Living recipe for years and the family loves it:

Ingredients
6 ears of corn, one layer of husks peeled back, silks trimmed
1/4 cup (1/2 stick) butter
2 celery stalks, diced
1 red bell pepper, chopped
1 small poblano or jalapeño pepper, diced
1 medium-sized Vidalia onion, chopped
8 slices of bacon, cut into 1-inch pieces
1 cup heavy cream
1 tsp. cayenne pepper
1 tsp. dried thyme
1/2 tsp. smoked paprika
Salt and pepper, to taste

Directions

Grill corn: Preheat the grill to medium heat (350°-400°F). Clean and oil grill grates.

Grill corn in husks over direct heat. Turn a few times over 20 minutes, looking for even grill marks around the whole cob. You can bake the corn in the oven as well if you don't want to grill

Let cool, then cut off the cob over a bowl.

Take a second pass with the blunt edge of the knife, pressing in to get some of the corn milk to release.

Heat a large skillet over medium heat. Cook bacon until crispy. Remove bacon, drain half of grease, reserving extra for gravies or other applications.

Melt butter in skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes.

Add corn, corn milk, and seasonings. Mix well.

Season with salt and pepper, if needed.

Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies. Once liquid has reduced slightly, take off heat. Stir in bacon.