BringBackFergy

I don’t have no bear fetish like the OP.

💗

I have a bet with a couple of bozos who think they know football and the Bills' draft needs. I believe they will select a CB in the first round. What say youz?

I’m sorry, correct me if I’m wrong, but I thought this was a bear thread?? No??

I thought they only eat salmon...and kayaks?

I thought the league retired #99 in honor of Mark Gastineau??

Bear update

LOL. The best part is when she blasts the bear with pepper spray, he starts to walk away and then she says "No Bear...come back here"

Please get her there pronto. She needs help you SOB.

Here hear

Since you failed to update your thread, your punishment is to listen to this lady talk to a bear for two minutes. Please turn volume up to 9 or 10 for a relaxing listen.

In the late stages of finalizing my Enormous Board. I'm hearing from a person with information that is relevant to the situation that the Bills will keep their phone lines open and keep an eye on certain players. I've said all along, we're gonna pick somewhere between 4 and 64 and I feel confident in that prediction.

Speaking of vacations (and in light of the OP’s refusal to update this thread), have you found a boat yet?

I'm too lazy to click the link every morning. Maybe the OP could keep us updated on the bear activity?? Is that too much to ask?

TooToo Small

That’s a dude.

I don’t get it. Will there be another playlist for 4/21? How about 10/22? 3/23?

His street name is SVYS (“Sous Vide Your Soul”). Don’t be frontin’

Easy. Buy a long slab of salmon. Cut it in the middle (two equal 6-8 inch chunks.). 1 cup sugar. 1 cup kosher salt. Fresh ground pepper. Mix together. Lay salmon chunks on baking sheet. Spread the cure on both sides generously (skin side and meat side). Throw some fresh dill on the two meat sides. Put them together. Roll out Saran Wrap. Start at one end (the two skin sides will face out). Wrap in triangle (like folding a flag). Then Wrap again tightly straight down keep folding it over. Put in a gallon Ziploc. Put in refrigerator. Flip every day for 3-5 days. When done you’ll notice it tightened up. Unseal the wrap and rinse in cool water until most of salt is out. Then, vacuum seal with fresh dill on top of meat side. Let refrigerate for a day or two. I usually use one fresh and freeze the other half for the next week or two. One of my favorite bfast Sammie’s.

Ohhhhh. “First 48” on TBD. I’m projecting 37 pages.

Yeah. I’ve come around to your opinion. A race with three stages is too much like a hockey game.

You are my spirit animal. Lox, cream cheese, capers, red onion on everything bagel. Amazing. Have to dip it in Tabasco a little. When I cure my lox I insert a bunch of fresh dill in there before vacuum sealing.

From the scalp up...Yes.

Those poor bears. Scrounging to find food in a polluted, shallow river. I hope you’re happy.