HebertFest08

Checks out. :lol:

You don’t need local ties anymore. You need someone like Jay Johnson or Kiffin at the helm. Someone who works hard and will generate their own donations etc.

Which is one of the reasons Wade works in this scenario. He is that type of worker and has the charisma to get $$$ donated to the program.

For the missing out on the LA players…. For the ones to twos of those that come out of the state per year that are must gets…. You just have to outbid the others for them now. Yes relationships can help somewhat, but the days of have a Temple or Taz on the sidelines are over.

No offense to Taz either, it’s just he doesn’t need to be there just b/c he’s from the area. He needs to be an asset because of his abilities.

I will add that our seats are relatively close to the bench. He is always in the game and I guess for the lack of a better term…. The hype guy on the bench.

Unlike McMahon…. Who has the personality of a frickin door knob.

We refused to go last night…. Not to mention the number of long time season ticket holders around us who left from the previous game that said…. See yall next year, we aren’t coming back until something changes.

B/c that’s what this university needs.

Collis Temple with his hands even more in the program.

When he and Dale (Dale may already be) are officially too old to be a part of things. The program may finally go somewhere.

Well there is already Iverstines in BR proper as you’ve stated, then The Meatatory in Prairieville. You’d have to be somewhere in the middle of those 2 location wise to have access to the people who are willing to spend those prices for meat. Which basically means somewhere in the St George area.

One basically focuses on locally sourced meat (I don’t think Iverstines has their farm anymore for some reason) and the other focuses on cuts of Wagyu and prime.

There is Sagrera Farms north of BR that you could source from. They have good meat and Supper Club has a couple of cuts from them on the menu.

That’s all I got for you though.

If there are other “main dishes” so to speak, I’d say frick it and roll with it.

If there are finger foods and other sides…. frick it and roll with it.

If that’s the case no one except the occasional fatty is going to go over board if they’ve snacked and or sampled other stuff.

You can use the ol…. This is the only pot I have. I’d let them know ahead of time. Just say, this won’t feed 100 straight up, but it’ll get you there with other foods out there.

Again, a clean pot is way less work to clean up. :lol:

Pasta sauces… both cream and red.

Ground up and added to your favorite burger blend.

Pizza, substituted on BLTs, base of a “popper or bomb”…

Pot roast is good…. Put what you want for stuffing or use nothing at all.

I’d brown the shite out of it and then do it like a traditional pot roast. If you want to get creative…. Maybe smoke it for an hour or 2 before pot roasting it.

Killed a bunch last week a little south of Stuttgart. They’re frickin everywhere out there.

Cooked a bunch of breast back at the club west of Memphis. Seasoned liked a steak and cooked on the grill to about 140-45 and sliced as apps.

Then my Arky buddies wanted a pastalaya…. So I made one with specks, chicken and andouille. It was killer.

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It's really nice when the starter comes to get you for your tee time instead of being anxious about getting over there.

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Yep…. That and someone grabbing your clubs out of your car, cart girls and everyone being attentive. Then the course is almost always in great shape.

The first time we played Fallen Oak, we tried to put our shoes on in the parking lot. A guy rode up and looked at us like we were white trash…. :lol:

He said, put your shoes on in the locker room like civilized people. He smiled afterwards and took us up to the clubhouse in the cart.

A couple of things…

Science diet is shite for food and is pushed by vets, in general it’s all they sale.

When switching from one bag to another, you should do it gradually. One reason is it could make them have the flying shits if you just switch it completely at a feeding. You just need to gradually have it become a bigger portion of the feeding over a few days.

If you live in or around Baton Rouge, go to Jefferson Feed Mart. Most of the folks that work at those 2 locations are pretty knowledgeable on their products and can help guide you.

My last 2 dogs have been interesting to say the least with food and they helped me out a good bit. I like to buy local if I can too.

Doesn’t he have to have a Masters to be able to be hired at a college level coaching position. Which would mean he’d have to have his bachelors.

I’m not sure, but has he ever gone back to school? He can’t have much more than sophomore level credits?

I’m not busting his balls either way. It’s just a far fetched dream for some if these are in fact the requirements.

Hence why you are a grad assistant when you’re done playing and not directly tied into a full time spot due to you getting your masters.

If you want steak hit up Doris. GW fins is down there…