swt61

Please do not put Brent and full rip in any future sentence. I think I threw up in my mouth a bit. I guess real Alaskans do too, as I didn't feel a thing.

He is on the West Coast now! How did we let this happen?

Have a fantastic day!

Have an incredible day Renato!

Please, please, please tell us you have footage of Brent's attempt!!!!

It tasted amazing too! I never liked corned beef, so chorizo hash because, why not?

And on the first fucking day of 2018!

Finished Godless, now watching Peaky Fooking Blinders.

Sounds really good!

X2!

Godless. Through episode 5 ATM. Excellent!

He looks unsure if he can eat that whole steak, but willing to give it a good try!

And so I had some of the Chili Verde at lunch today. Nate's recipe is a big winner in my book!!! Even my Guatemalan co-workers were impressed!

I'll let you know how it was.

Good God man!!!

I'm sure that look has them questioning their decision to keep the hungry DOTU waiting.

FTFY!

MENSA my ass! That picture says "WARNING" in every possible way! It can't be denied! That picture is future Brent sending you a signal to buy a good book, find a comfy chair in the lounge, by the fireplace, and watch every other idiot fall on their ass! Future Brent has much more sense than present Brent, listen to him! God help him if he had anything resembling a biscuit this morning!

I hope you have an incredible day, but I'm sure Esme is making certain of that! Happy Christmas and Merry Birthday!

Are there thorn bushes on the ski slope?

Happy Holidays crew!

I did it for Grahame! Solidarity my Brutha!

You can add salt and pepper to taste. I find the sausage adds enough saltiness, but I usually add some Black Pepper.

Bring "real" biscuits from oven, pull apart, add to plate, cover with gravy and eat. Later research triple bypass operations.

One positive thing about having Texan parents and living in Texas was learning to make "proper" biscuits and gravy. Start with pork breakfast sausage of choice... Cook until nicely browned... You may need to add fat, if your sausage doesn't leave you with enough. I prefer butter, though my Aunt keeps a bowl of bacon fat on hand just for such occasions... Add flour and stir into fat until a nice roux is formed. Cook roux until a nice golden brown color is achieved. Mix into sausage... Add milk and stir near continuously, until roux thickens milk to a nice consistency.