fluffhead77

Sounds awesome!

Dammit... you should have called! Glad you found somewhere awesome though

HAhahaha awesome!!! I love stuffing too. It's my favorite part of Thanksgiving

wow - crazy. Thanks for the link, Greg. Imma post that on the GelaSkins FB page!

I went to a strip bar in Ottawa, Ill once...right near my grandparents place.

Oh happy day!

YES!

Fuck - wish I'd known about rebroadcast. Glorious day!!!

any good audio from the shows?

Man, that would be awesome to get that big chunk of parm in your soup!

Any other unread thread is marked as read when returning to the main skank from any other thread. I'm glad it's back though - it was a tense couple of days there, Mike

I've had no beef in the past to your chicken soup. Keep on keeping on, son.

Thanks, buddy

Thanks kiddies!! And may god bless you Dave for posting that recipe.

Shiiiiat! Wish I was going to this...

Fuuuuuuuuuuuuck yeah!

I'm just going to leave this here... http://www.heraldsun.com.au/news/breaking-news/gordon-ramsays-dwarf-porn-double-percy-foster-dies-in-badger-den/story-e6frf7jx-1226137921668

Because seeing Phish can still be good, you crusty old bastard. Maybe it isn't the same as it used to be, but what really is? It's still better than pretty much most live music going today, save maybe Radiohead, but that's another conversation. You're telling me you wouldn't consider going back to SPAC for a weekend to see Phish and hit up that BBQ joint?

That pedal should go back to Mordor, from whence it came.

Nicey nice! Here's one I made for an NYE party one year, so I guess technically it counts as a winter recipe, but who's countin'? Potato, Caramelized Onion and Roasted Garlic Squares 1½ lb (720 g) Yukon Gold potatoes (approx. 2 large) 2 tbsp (25 mL) butter 2 tbsp (25 mL) olive oil 4 cloves garlic, peeled 3 cups (750 mL) sliced onion 3 tbsp (45 mL) dry vermouth 2 tsp (10 mL) chopped fresh thyme 1 tsp (5 mL) salt ½ tsp (2 mL) ground black pepper ¾ cup (175 mL) sour cream (not low-fat) ½ cup (125 mL) grated Parmesan cheese 2 large eggs 2 tbsp (25 mL) chopped Italian parsley 1. Boil potatoes, whole and in their skins, in salted water until cooked, about 30 minutes. Drain and cool completely. 2. While potatoes are cooking, preheat oven to 350ºF (180ºC). 3. In a small baking dish, place butter, oil and garlic cloves. Cover and roast until garlic is golden brown, about 30 minutes. Remove garlic cloves to a small bowl and mash with a fork. Pour remaining butter and oil into a large sauté pan over medium heat and add onions. Sauté onions until they are a rich brown colour, about 30 minutes, adding vermouth a tablespoon (15 mL) at a time during the last 10 minutes of cooking. Stir in thyme, salt and pepper, and mashed roasted garlic and cool to room temperature. 4. Keep oven temperature at 350ºF (180ºC). Lightly grease an 8-inch (20-cm) square baking pan and line with parchment paper so that it hangs over the sides. 5. Peel cooked and cooled potatoes and grate using the coarse side of a box grater into a large bowl. Add cooled onion mixture and stir. In a separate bowl, whisk sour cream, Parmesan, eggs and parsley to blend. Add sour cream mixture to potatoes and stir to combine. Spread mixture into prepared pan and bake for about 40 minutes, until squares are set and golden brown. Cool completely in pan before chilling overnight. 6. To serve, slice squares while cold, then warm in a 300ºF (150ºC) oven for 15 minutes. Makes one 8-inch (20-cm) pan, or 25 squares

Was it KAM? Or Poreef?

What's with all the spam posts around here lately?

MOAR RECIPESSSSSSSS!!