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Night to you all, going to watch episode of Newsroom while eating and than off to bad. 
I never freeze my meat unless I have to, but yes, 240 lbs is too much to not spoil, even were we to invite a hungry lion for dinner! Of course, we would potentially end up as the main course ourselves...
Joking little bit about chickens, grilled white meat with blue cheese is delight.
And I'm back in Serbia for few years, but in that time it was hard. But, it was better when I went to NY City, bigger choice. First I was in Stowe, Vermont, small place, 5.000 people... they didn't even have McDonalds, Burger King or Domino's (I didn't liked their pizza's but they would do just fine)... at least they had Subway which was life saver... mmmmmmmmmmm, footlong philly cheese steak
Im definetly gone for prsutto prosciutto.
Oh yeah footlong stak and cheese is really good. I gert mine with red onion, tomato, jalapenos, and that awesome southwest (chipotle) sauce. So good. So hungry now. Thank God wife is on her way home with our favorite Indian food!
Sometimes imagining wearing the slipper on the other foot helps a lot. Alegria, fanboi of AIV or not, in his mind sees us (HHV and the mods) as having collaborated and planned a scheme against his vendor. WE are the ones who ran around defacing his threads. WE followed him around and spread crap about AIV. We are the villians in his story. This is where the plot takes an interesting twist. Perhaps it was just Serendipitious that I happened to come along and bump into y'all misfits when we met. We talked, we discussed juices and the growth of HHV and we eventually got this sub-forum going. The same methods that were used to create the HHV Army subforum was offered in his AIV thread but he didn't take the offer. Was the offer too late? Did he not see it? I don't know. What I do know is he then crossed the line and went postal on us. I'm just saying that it could just as easily gone the other way. Do I like the result of what happened? No! I do not. I don't like losing members, period!!
There is a very fine line between right and wrong, and most of us cross that line a number of times every single day. A simple mis-step can be overlooked, but when you go all out and try to wage an unnecessary assault on something that is of value to a heck of a lot of folks, well then, bad things happen!
We don't hold grudges, and neither do we intentionally follow folks around looking to ban them. Their actions eventually catch up to them and they get banned. That is the sad story of what happened with Alegria as well as a lot more members that I know of over the last couple years that I've been here.
ECF is not for everyone. Some folks just cannot follow the structure that is required to be a member here. You know what, if that is the case, they are welcome to whatever part of Cyberspace that makes them feel at home. We are not warring factions where you're put to death for leaving, and I refuse to believe that we are that obsessive about one individual that we will follow his antics from afar and ridicule him on here.
I just hope that he finds peace where he is, and continues his enthusiastic plugging of his vendor in a civilized manner.
And that is all I have to say about that.
I had something all typed out then deleted it. I don't want to give him anymore of my precious time.
What are you all doing? How are you all doing?
We had Hubby's mom over for dinner and she likes what we've done to the place so far. She was with us when we checked it out just a couple of weeks ago..
What are you all doing? How are you all doing?
We had Hubby's mom over for dinner and she likes what we've done to the place so far. She was with us when we checked it out just a couple of weeks ago.
.
I had something all typed out then deleted it. I don't want to give him anymore of my precious time.
What are you all doing? How are you all doing?
We had Hubby's mom over for dinner and she likes what we've done to the place so far. She was with us when we checked it out just a couple of weeks ago.
I think I'm going to hit the shower, then get a nice tall Rum and coke and watch a movie while vaping DF on my Pipe.
I couldn't agree more. The more attention this guy is given the more we fuel him. I vote to let it go. As Mourning said...don't need any more negativity in my life.
So, you're just going to dodge the Canadian Bacon question? Afraid of causing an international incident? Fine.
For my dear friend forever, April:
"Fatback is a cut of pork, typically taken off the back of a pig. Its name perfectly describes it. This cut of flesh is virtually all fat, and can be used very much like bacon. Yet unlike bacon, fatback contains very little to absolutely no meat, and in uncooked form, it resembles all-white strips of bacon.
Today much of the use of fatback in the US is confined to the southern states. It plays an important role in many of the soul foods for which the South is famous. It may flavor dishes like collard greens, be strained to make lard, fried into crispy strips called cracklings, or used to wrap around other types of meat to retain freshness, called barding.
Many people confuse fatback with salt pork. The difference is easily explained. Salt pork, another popular pork product in the South, is also mostly fat, though it may contain some meat. The main distinction that can be made is that salt pork is cured, while fatback is raw and uncured. Salt pork can also come from other parts of the pig, sometimes the sides or the stomach, where fatback only comes from the pigs back."
"Fatback is a cut of pork, typically taken off the back of a pig. Its name perfectly describes it. This cut of flesh is virtually all fat, and can be used very much like bacon. Yet unlike bacon, fatback contains very little to absolutely no meat, and in uncooked form, it resembles all-white strips of bacon.
Today much of the use of fatback in the US is confined to the southern states. It plays an important role in many of the soul foods for which the South is famous. It may flavor dishes like collard greens, be strained to make lard, fried into crispy strips called cracklings, or used to wrap around other types of meat to retain freshness, called barding.
Many people confuse fatback with salt pork. The difference is easily explained. Salt pork, another popular pork product in the South, is also mostly fat, though it may contain some meat. The main distinction that can be made is that salt pork is cured, while fatback is raw and uncured. Salt pork can also come from other parts of the pig, sometimes the sides or the stomach, where fatback only comes from the pigs back."
I had something all typed out then deleted it. I don't want to give him anymore of my precious time.
What are you all doing? How are you all doing?
We had Hubby's mom over for dinner and she likes what we've done to the place so far. She was with us when we checked it out just a couple of weeks ago.
Watching the Lorax, for the 4th time today....
Kids are great aren't they?
This is the only thing I don't agree with there. His presence in ECF brought immediate dissonance to the natural flow of things. It wasn't just the perpetuated spat he had with a few of the other members. His posting style was like a cancer. His motives were bizarre and erratic. I for one am VERY happy to see him gone along with any followers who bought into his victim-like, egocentric, sociopathic, bulls
it. I extended him a sincere apology and some rather friendly advice to keep the peace long before all this went down. To think that someone carries that much covert malice has me relieved he and his minions have found a "better home". The general threads immediately restored order when his last sock puppet was shredded.
One thing I don't understand: here in Aus the packages containing said product are labeled "Leg Ham". Why? I thought all ham, was by definition from a pig's hind leg. It's like saying "leaf tea". What other kind is there?
Amazing how they can watch things over and over and over and over......:insert endless loop here:
Then you have my Hubby who can watch some things over and over and over .......:insert endless loop here:
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