thickandthin

My wife makes the best bloody mary I've ever had and she mixes half zing-zang and tomato juice with olive juice, worchesterchire, hot sauce, celery salt and horseradisch. No measurements. To taste

Thanks for the heads up. Went to my local walmarks and found a 7.87 lb for $38.40. Yep $38.40. It was to be $54.85 but that had it marked down $16.45. Not sure why doesn't need to be frozen until 1/11/17
I'm no math wizard but that's around $5lb. What a bargain! Cheers

Harder. If harder ~ longer, then yeah I reckon. Cat can't scratch it

Woke up about 2:30 a.m. cst to poo, took my phone with me. Saw the headline, total elation. Cracked open the door and yelled to wife TRUMP WON! Never went back to sleep. I never felt such relief and happiness at the same time. Floated on a cloud all day

Nachos with some of the white Mexican cheese, ro-tel and Jimmy Dean. Eating healthy

fricking millenials! Ya'll suck with your love of rap and tinder. Destroying our nation from within. frick YA'LL!

True that! Should have picked our cotton ourselves. What a great nation we would have. Can you imagine?

30 gallon pot. Save the oil for next year

I never drink much before eating. After eating a big meal I don't want to drink anyway. No big deal. Sneak in a flask if you must

Imo, the biggest factor in a good steak is the marbling, i e. fat. Look for a steak with more white (fat), than red. The more marbling the more tender and juicy
I prefer to cook via the reverse sear method but it requires a thermometer, key. I like mine rare/medium rare so I stop cooking at 110? then let it rest for 10 mins. We rarely go out for steak because we prefer mine
ETA: I also coat the steak heavily in salt and black pepper and let it come to room temp before cooking