Sent from a dark, twisted corner of the back porch, covered in cobwebs and slightly damp.
Older Folks and Vaping Back Porch-Part Six
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Sent from a dark, twisted corner of the back porch, covered in cobwebs and slightly damp.
When I was in the Southwest this was one of my favorites at one of the local Tacarias(Taco Stand)
A Sonoran Hot Dog
A Sonoran Hot Dog
I see bacon, beans, tomato?When I was in the Southwest this was one of my favorites at one of the local Tacarias(Taco Stand)
A Sonoran Hot Dog
Hey boy o Boy does that bring back some nice memories, let alone all of the VW Buses. I shot myself in the foot when I sold my restored Camper Bus not long ago.
Yes indeed almost everything except the Kitchen sink; LMBO and that is probably under the Beans...
Your not alone ...
Our daughter is a pretty good cook. She even takes cooking classes to get better and learn more about cooking. Go figure - she still orders and/or cooks her steaks well done.
Where is Dave?!?!
Me thinks you scared him off
While not every time - I have been known to put spicy mustard on my grits...
Deba, think ya may have whacked Phil a lil' too hard at some point!
Nawh, Dave doesn't git scared! My question was prompted by MT's comment and Dave's phood fotos...
I love mr bill!!!
((((((Kad)))))))) appreciate your concern sweetie. Means a lot. I'm experiencing insurance interuptus at the moment, so if it continues, will see about it when I get that straightened out
this really made me wonder if we were related.
But this helped me feel better! hehehe
actually......I'll do this in a spoiler cuz it might gross some out. but it's really goodNo no no! I was just funnin' to make it sound disgusting! I am an elegant woman with discerning taste!
The only thing I put ketchup on is...hmmmm....
oh, I remember......PB and J's....
Take a ritz cracker, spread on some pnut butter, then a dollop of ketchup, and then some horseradish. I know it sounds awful, but it's soooo good
what would do without you! and not just for your help in where to get stuff and sales, coupons etc. But you are the master of that!You can still get em here, Electronic Cigarette - Best Electronic Cigarette - Vapor Cigarette Aspire Nautilus BVC Coils (Pack of 5) *New Larger Wick Holes at www.evape.us , for $8.95.
Love a nearly burnt hot dog (kosher if possible) But mustard and onions only. For me the only thing you do with pickle relish is put some in deviled eggs.
Mexican street corn is wonderful. Put mayo on it, the queso fresco cheese, and some chili powder if you like. Omgggggg when I was visiting in Cali, I went nuts for this and would strain my ears to hear the bell on the food cart when the guy came around.
Love a cr of M gravy on meatloaf!
Jup!! I've been wanting to do this for years! Was talking to my dil about it yesterday! I have a friend who has 42 acres and doesn't use much of it. She lets a rancher grow his hay on it for free, and he gives her a steer every year to be butchered. Then they go to the livestock shows, pick out a pig that didn't make the grade for the prizes. Offer the kid a lil bit over the sale price, take it home, fatten it up, and butcher it. I have house sit for her a few times, and I sure ate good!
says the man who put mustard on grits!!!
I do agree with at least tasting food first when someone else cooks it. But I don't care what the others do, if it needs salt, I'm salting it! lolJup, love me some horseradish with any type of beef. It's not just for ribeye sammiches.
sorry ya couldn't sleep hun
Jup I was thinkin the same thing!
Had to come in to work for a "mission critical" test... thought I'd check in on y'all.
Well, that'd be fitting... ain't nothin' "good" about me.
Tell me about it. I almost wanted to tell him just how much that ruined piece of meat cost...
I tend to agree with Von on that one... rare... or better yet, bleu... as for what to put on it... salt and pepper. On special, rare occasions, I'll top them with bleu cheese. That's the BEST!
Well, that'd be fitting... ain't nothin' "good" about me.
Tell me about it. I almost wanted to tell him just how much that ruined piece of meat cost...
I tend to agree with Von on that one... rare... or better yet, bleu... as for what to put on it... salt and pepper. On special, rare occasions, I'll top them with bleu cheese. That's the BEST!
I've never had blu cheese on a steak. I've heard of it, just never had it. Another thing I wish I had room for, a grill!Had to come in to work for a "mission critical" test... thought I'd check in on y'all.
Well, that'd be fitting... ain't nothin' "good" about me.
Tell me about it. I almost wanted to tell him just how much that ruined piece of meat cost...
I tend to agree with Von on that one... rare... or better yet, bleu... as for what to put on it... salt and pepper. On special, rare occasions, I'll top them with bleu cheese. That's the BEST!
Oh, if you ever get the chance to try it, I highly recommend it. I questioned it at first, but tried it anyway... best thing I've ever put in my face!
Disclaimer :: My written ritual on snapping open a fresh pack was for nostalgic purposes only .. mentally harkening back to my pre-PV days .. at least I did not post a YouTube of the Marlboro Man ..
Stay Strong, My Friend ..
Keep in mind I do try and Own It ::
Well now.....there are things I put ketchup on, some I put mustard on, others get mayo or soy sauce, but..........there are some things I like to put whipped cream on..................
Well, with a Motto like :: "Indulge in delicious real cream whipped topping today", the classic can dispenser has it's place ::
.. although, speaking from personal experience, some form of protective tarp or plastic sheeting can and does minimize an otherwise "sticky" situation .. if you get my drift .. 
As opposed to ::
Which really should be kept to strictly desert topping ..
Lastly, has a truce been declared on the Ketchup/Catsup // Mean Mr Mustard War as of yet .. ??
awwwwwwwwww hate that you had to go into work......but what a nice treat to see ya on the weekend! Must be the day for it.......my son had to go in an hour early, didn't get home til 2:30 am, and ended up having to leave by 9 am <shakes head>Had to come in to work for a "mission critical" test... thought I'd check in on y'all.
Lastly, has a truce been declared on the Ketchup/Catsup // Mean Mr Mustard War as of yet .. ??
Yep ... we're switching to brown gravy, white gravy, cheese, or vinegar on your french fries. (no Ketchup, nope, yuck w/ french fries
)
I'm not sure of respectful but she damn sure is respectable.
I'm still here and checking in as I can. RL is certainly taking a lot of my time lately. Yesterday and today are the first days that are even close to being cool enough to work outdoors on anything so now I'm working on the dash air conditioning in the motorhome. Started by pumping it down to a minimum of -29"Hg vacuum and then I let it sit overnight to ensure that I had found the leak. It appears that I have so this morning I started the charging process. Got one can of freon in and the compressor started. It's screaming at me. Don't know if it's shot or just needs oil. Waiting on a friend to come over and help me figure it out. I'll get it fixed. After that it's the generator that's going to be the priority.
Doesn't look like the guy that expressed interest is going to buy it so I'll probably end up taking it with us.
As you can see it's been busy. Still here and sure do miss you all. I think I'm so far behind on the posts I don't think I'll ever catch up. But I'm trying. Love you all. Hopefully I'll be back full time soon.
Most blue cheese and blue cheese dressings in the markets are made with Danish blue cheese.My Mom always made the most delicious Roquefort dressing.....better than any blue cheese dressing being sold now. Roquefort cheese is a blue veined cheese which comes from France and is made from sheep's milk while the Danish blue cheese is made with cow's milk. Roquefort has a stronger, more pungent taste.......and I'm hoping I can find it in my store's cheese selection...
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