HIT BY SPIKES

After that Bills loss I have lost my appetite.

Sean is calling a masterful defensive game so far

Should we start a crowd funder? May your turkey still be moist and your gravy still not lumpy.

Got the last two sandwiches set up. I keep the sliced buns separate but put the pork covered with garlic rabe and then covered with one of the two types of Italian Provolone ready to pop in the microwave for 55 seconds and then gently placed on the two different buns at the two kick offs with love.

3 sandwiches into this. I have enough meat for 5 more sandwiches however the wife thiefed a bun from me this morning and I used one of the 8 buns for duck eggs and bacon this morning. Oh...time for another sandwich

No doubt about it. The sharp provolone I carved from a block really makes it. Cheesewhiz is for peasants. When I eat opponents food I also fart with vigour and purpose. I pretend I am farting in the face of the opponent’s QB or crop dusting their entire sideline of coaches, players and staff. There….does that make you feel better?

So I did it all when I realized I had enough pork for 8 big sangwhitches. Unbelievably delicious. I get now what the fried rabe with garlic adds to the recipe. I have 8 different fresh buns. I began with the dense Portuguese. i am going to have another for supper and perhaps a third as a late snackotch.

Those 8 thick pork chops have now been marinating at the back of the fridge since Tuesday or Wednesday Morning with a flip every morning. I think I will grill them up this Afternoon and put them in the fridge for thin slicing tomorrow. Resisting buying the bread today and will go tomorrow morning for fresh bread at 4 Italian bakeries. 2 buns at each. 8 different kinds of buns to go with the 8 pork chops. I wonder if I should fry up the Rabe today so it can marinate over night with all of the garlic I am frying it with?

Oh Oh Oh... BIG DADDY with Adam Sandler

That is CIA code language dude!!!

I have left the house already at 2:00 AM to go build a 46 floor skyscraper from excavating start to rooftop finish with my bare hands only after I set my 240 giant crockpots since I am feeding an entire city Thanksgiving Dinner. I may need a nap some time today since I am getting old.

Yes sir!!! The most expensive and sharpest provolone I could find and a bunch of rabe. Going to use a whole garlic bulb when I fry it up.

Got 8 thick pork chops I trimmed out and have marinating until Sunday. Will Grill. The last ingredient is the Italian Bread which I will buy fresh on Sunday Morning. 2 each from 4 Italian Bakeries all with a mile from me. Yes I get this meat will be too thick to simply slap on a bun so I will thinly slice after grilling. Weather permitting Big Green Egg. I have red, yellow and orange sweet peppers plus a huge Sweet Onion.

Yup. in New Jersey that is called Livin’ on a Prayer…

Scored the Rapi and a chunk of really sharp Italian Provolone this morning.

OK. If it brings the Bills some good luck I support your choices.

Pork is a fraction of the cost of beef up here. You convinced me. I will do a pork roast, chill it and put it through my commercial quality meat slicer. Plenty of good provolone here since like me the delis are all Italian close to me. I haven't seen rabe recently but I am sure my Italian grocer has that. DONE

Excellent ideas here gentlemen!!!

What kind of Steak? What kind of Cheese? What kind of Bread? Condiments?

Obviously the Pegulas hired the General Manager since they are the ones that pay him however it was McD who selected/chose Beane. Typically, in an organization it is the person who hired someone that makes the decision to terminate that person. It is a very legitimate question whether the Pegulas have the focus/interest/thought process to fire the guy they hired before the General Manager was hired. it is a lot harder of a decision in a people based business like professional sports than deciding where to frack next.

A very very funny video if you are into farting as I am.

HORSE MEAT WITH MUSTARD AND THYME The summer always brings with it the irresistible urge to spend time outdoors, especially during the evening hours, when the desire to relax combines with the colours of twilight - a moment to inspire cooks’ imagination, and inspiring new meals with which to impress their guests. So, to celebrate a lovely evening with friends why not make horse meat steak, a recipe rich in delicious and inviting aromas and with an excellent, lively taste? Bear in mind that you can accompany this meat dish with a light side salad, ideal for balancing a heavy meat such as horse. Follow our recipe: step-by-step you will make a delicious meal! https://myitalian.recipes/recipe/horse-meat-with-mustard-and-thyme

Anyone going to eat horse?