Davey Boy 2.0

i'm sensing an oedipal complex, penis envy and perhaps a dandruff problem there NW

yeah what brand are we talking here anyway, NW?

is that what the kids are calling it these days?

yes

pfft, I'm sure Guigsy airbrushing MarcO and Booche would be a lot hotter than those two elderberry scented twinkling bimbo bints

i would so wear that^

STAAAAAAAAAAAAAAAPES!!!

nothing like a rouge in OT to win a game...

everything after '72 Dead sucks

nicely done, David Jaimoe Ball

:thumbup:

the bint in the cubicle next to mine, prattling on about her w.e. plans where's that desk-booze!?!?

NW--> a complex man with simple tastes

#290. Songs That Are Awesome At The End Of The Night (goodnight tunes) 1. John Prine - Flashback Blues 2. Beatles - Goodnight 3. Phish - Sleep 4. Smashing Pumpkins-They Only Come out at Night 5. GD - Dark Star 6. 7. 8. 9. 10. 11. 12.

booche went on a white water rafting trip at the end of high school, the videographer caught him on tape as he was climbing back into the raft after having been thrown out. as luck would have it, his shorts weren't tied up and- yes you guessed it- the slid down to his knees as he got back in. if that werent enough, later that night there was a dinner in the lodge where they had a big screen. Just as our hero arrives at the lodge for dinner what part of the day's video should be airing? The full moon shot of course.

you just don't see nearly enough people wearing orange plastic hats anymore that pic is all kinds of sexy

:thumbup:

that's like, literally, way too long to read

there were still about 10 tickets left @ Cmopact Music when I was there last night at 4:00ish

...with bacon!?!

apparently these mofos will be going for $20 at the Works in October: Beckta Burger From executive chef Michael Moffatt, Beckta Dining & Wine Makes 3 burgers - 3 ounces (85 g) foie gras - 21 ounces (600 g) organic ground beef (available at Saslove's on Wellington Street; may substitute ordinary lean ground beef) - Large handful, baby Swiss chard leaves (or other tender greens) - 2 tablespoons (25 mL) truffle-infused olive oil - 3 soft hamburger buns, toasted if desired - 3 slices organic field-ripened tomato, each 1/4-inch (6-mm) thick - 6 slices smoked bacon, fried to crispy - 3 tablespoons (50 mL) peach chutney (recipe here) 1. Quickly pulse (one pulse should do it) foie gras in a food processor, or chop fine by hand. Transfer to a bowl and mix with ground beef. Form into 3 patties; set aside. 2. In a small clean bowl, toss baby salad greens with truffle-infused oil; set aside. 3. Preheat grill and cook meat until patties are done and no trace of pink remains inside (internal meat temperature: 160°F/71°C). To assemble burger, place a patty on each bun, followed by 1 tomato slice, 2 strips of crispy bacon, 1 tablespoon (15 mL) of peach chutney, and baby greens. Foie Gras Poutine From executive chef Michael Moffatt, Beckta Dining & Wine Serves 4 as side dish - 1 pound (450 g) Yukon Gold potatoes - 8 cups (2 L) vegetable oil, for deep frying - One 398-mL can St-Hubert poutine gravy - 2 ounces (60 g) foie gras, diced and lightly seared - Salt, pepper - 3 ounces (85 g) St. Albert cheese curds Note: For safety, we recommend using an electric deep-frying appliance and following the manufacturers directions. 1. Peel and cut potatoes into french-fry size sticks. Rinse in cold water, drain well and pat dry with paper towels. 2. Pour cold oil into electric deep-fryer appliance, or into a deep pot with straight sides. Place sliced potato in cool oil -- in batches if necessary; do not overcrowd -- and heat to 350°F (180°C). Cook until potato is tender, limp yet still white, then transfer to a baking sheet to cool to room temperature. Meanwhile, increase oil temperature to 375°F (190°C). 3. When ready to serve, heat gravy on stovetop in a saucepan until bubbling, add half of the foie gras and stir until melted. Return fries to the hot oil and cook until crisp and golden brown. When done, transfer fries to a bowl lined with clean paper towels; season to taste with salt, pepper, and toss. 4. To serve, place french fries in bowl, top with remaining foie gras and cheese curds. Cover with gravy and serve hot. Corn and Peach Chutney From executive chef Michael Moffatt, Beckta Dining & Wine Serves 6 to 8 as burger topping - 1/3 cup (75 mL) canola oil - 1 large cooking onion, or 2 medium-size, diced fine (total 8 ounces/225 g) - 2 cups (500 mL) frozen or fresh corn kernels - 8 peaches, pitted, each cut into 8 wedges - 1/2 cup (125 mL) honey - 1 cup (250 mL) white wine vinegar, or apple cider vinegar - 1 bunch fresh sage, leaves only, chopped - Salt and pepper 1. In a large pot, heat oil over medium heat. Add onion and sauté until translucent but not browned, about 3 minutes. Add corn and peaches and stir to coat with oil. Sauté until soft, about 5 minutes. 2. Add honey and vinegar, bring to a boil, reduce heat to medium-low and simmer gently until syrupy, about 45 minutes. (Peaches will soften and break apart while stirring.) Add chopped fresh sage, season with salt and pepper.

... do go on

dibs on Picketline Banter

i think he went to the 'massage parlour'