5820 pts ยท November 10, 2012
Brown Corgi and Black Corgi!
God.... Bless it...
The bigger question is... how do you know that....
God I love this
"When you do things right, people won't be sure you've done anything at all." This still sticks with me nearly 20 years later.
I believe the narrative here is SCHOOL shootings not overall violence as sad as that statement by be. I commend you for the use of data tho.
There is a running joke in my family that I buy my parents old cars 5-10 years after they buy them... its like... sure ill take a good deal.
As a new parent myself the "little person butt wiper" is a tiny spatula we use for butt cream for him. Honestly it's a life saver.
God speed Secret Santas
First kid on the way in Oct. I think I'mma pass on the new balance shoes for now. Since they've gotten popular they've gotten too expensive
Ally good, Nazis bad
Watching this level of pretentiousness hurts my soul.
Standard seasoning and Hickory+Pecan wood
Leave the rub on for 12-24 hours prior to help the crust form.
Webber Smoky mountain, a mix of hickory and pecan wood, spices are basic salt, black pepper, paprika, garlic powder, and onion powder.
I actually never use a binder....
Yep; we buy it whole. Comes with our cow; Im annoyed because the first year they turned it into ground chuck I was floored!
I like to let it go about 5 degrees in the wrap it. Beef stock in the foil for Cow and pending the recipe Apple Cider vinegar for Pork.
One of the best compliments I've ever received.
Beefcow #16. We called him delicious.
Yep, I believe this was an 8 hour smoke. Low and slow until 165 then 30 minutes longer to see if I could break the stale. Then wrap.
It hasn't been too expensive but it's not cheap. I've noticed from cooking shows; we're not all bad cooks just too poor for quality food.
Was the first Brisket! So thank you for the compliment! Ribs I have done before :)
Finally got recognition this year told a multi-level move up was happening. I instead got a 1% raise and lateraled due to "budgets"
33 years old here. Busting my ASS for 5 years, 2 re-orgs later I'm almost at a lower job grade than when I started. 1/2
100% this
2 years later and we're still in the same spot.
5 years later 60 today picked up dog poop
I'll take your word for it.
Here here. I cook my steaks at home medium rare. Odds are they over cook it to medium well and I send it back or they get it right
God.... Bless it...
The bigger question is... how do you know that....
God I love this
"When you do things right, people won't be sure you've done anything at all." This still sticks with me nearly 20 years later.
I believe the narrative here is SCHOOL shootings not overall violence as sad as that statement by be. I commend you for the use of data tho.
There is a running joke in my family that I buy my parents old cars 5-10 years after they buy them... its like... sure ill take a good deal.
As a new parent myself the "little person butt wiper" is a tiny spatula we use for butt cream for him. Honestly it's a life saver.
God speed Secret Santas
First kid on the way in Oct. I think I'mma pass on the new balance shoes for now. Since they've gotten popular they've gotten too expensive
Ally good, Nazis bad
Watching this level of pretentiousness hurts my soul.
Standard seasoning and Hickory+Pecan wood
Leave the rub on for 12-24 hours prior to help the crust form.
Webber Smoky mountain, a mix of hickory and pecan wood, spices are basic salt, black pepper, paprika, garlic powder, and onion powder.
I actually never use a binder....
Yep; we buy it whole. Comes with our cow; Im annoyed because the first year they turned it into ground chuck I was floored!
I like to let it go about 5 degrees in the wrap it. Beef stock in the foil for Cow and pending the recipe Apple Cider vinegar for Pork.
One of the best compliments I've ever received.
Beefcow #16. We called him delicious.
Yep, I believe this was an 8 hour smoke. Low and slow until 165 then 30 minutes longer to see if I could break the stale. Then wrap.
It hasn't been too expensive but it's not cheap. I've noticed from cooking shows; we're not all bad cooks just too poor for quality food.
Was the first Brisket! So thank you for the compliment! Ribs I have done before :)
Finally got recognition this year told a multi-level move up was happening. I instead got a 1% raise and lateraled due to "budgets"
33 years old here. Busting my ASS for 5 years, 2 re-orgs later I'm almost at a lower job grade than when I started. 1/2
100% this
2 years later and we're still in the same spot.
5 years later 60 today picked up dog poop
I'll take your word for it.
Here here. I cook my steaks at home medium rare. Odds are they over cook it to medium well and I send it back or they get it right