Hurricane Posted June 7, 2017 Share Posted June 7, 2017 I made this happen, now you've gotta throw him the damn ball. I hope to hell Tyrod flourishes in this new offense... The talent it there... Link to comment Share on other sites More sharing options...
YoloinOhio Posted June 7, 2017 Share Posted June 7, 2017 I made this happen, now you've gotta throw him the damn ball. lol perfect Link to comment Share on other sites More sharing options...
MAJBobby Posted June 7, 2017 Share Posted June 7, 2017 I made this happen, now you've gotta throw him the damn ball. You win the internet today. This is perfect Link to comment Share on other sites More sharing options...
Chuck Wagon Posted June 7, 2017 Share Posted June 7, 2017 Assuming he's healthy Maclin is a huge get. Watkins / Maclin / Jones are better than anything we've had at WR since the days of Moulds and Evans - Price. Link to comment Share on other sites More sharing options...
H2o Posted June 7, 2017 Share Posted June 7, 2017 I made this happen, now you've gotta throw him the damn ball. This is awesome Link to comment Share on other sites More sharing options...
KOKBILLS Posted June 7, 2017 Share Posted June 7, 2017 I made this happen, now you've gotta throw him the damn ball. Link to comment Share on other sites More sharing options...
26CornerBlitz Posted June 7, 2017 Share Posted June 7, 2017 I made this happen, now you've gotta throw him the damn ball. Bravo! Link to comment Share on other sites More sharing options...
Jamie Muellers Ghost Posted June 7, 2017 Share Posted June 7, 2017 A old school west side favorite. Last time we were there for lunch the back room was still full. Prices have gone up though and portions are smaller. Lunch for two last time we were there was $35 with beverages and tip. I know. I was happy when he returned, but man, it really has gone downhill. I used to work right down the street from Santaserios. I usually like newer, or more traditional Italian, but sometimes I just want some gravy (as they say in my area of NJ), meatballs and a lot of cheese. That place is fantastic for what it is: the classic Italian-American. Link to comment Share on other sites More sharing options...
CommonCents Posted June 7, 2017 Share Posted June 7, 2017 I do asparagus similarly. Oven at 400 for 8-10 minutes with olive oil, salt and pepper. After 8-10 minutes add a generous amount of Romano or Parmesan (I'm Italian so I prefer Romano) and bake for another 5 minutes. They'll be crispy and delicious. My lady cuts up asparagus and rolls it inside the dough of croissants. Add a half a piece of American cheese inside. Rolls it up. Then I brush them lightly with olive oil and sprinkle garlic powder over them. Snakes in a Blanket! It's a great summer snack. Link to comment Share on other sites More sharing options...
BringBackFergy Posted June 7, 2017 Share Posted June 7, 2017 My lady cuts up asparagus and rolls it inside the dough of croissants. Add a half a piece of American cheese inside. Rolls it up. Then I brush them lightly with olive oil and sprinkle garlic powder over them. Snakes in a Blanket! It's a great summer snack. Those sound great Link to comment Share on other sites More sharing options...
Buffaloed in Pa Posted June 7, 2017 Share Posted June 7, 2017 My lady cuts up asparagus and rolls it inside the dough of croissants. Add a half a piece of American cheese inside. Rolls it up. Then I brush them lightly with olive oil and sprinkle garlic powder over them. Snakes in a Blanket! It's a great summer snack. Going to have salmon with a little olive oil,brussel sprouts and brown rice for supper. Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted June 7, 2017 Share Posted June 7, 2017 My lady cuts up asparagus and rolls it inside the dough of croissants. Add a half a piece of American cheese inside. Rolls it up. Then I brush them lightly with olive oil and sprinkle garlic powder over them. Snakes in a Blanket! It's a great summer snack. I'm a fan of wrapping asparagus in prosciutto and then roasting it. Mmmm, I am liking where this thread is going. Oh, also Maclin looks to be signing Link to comment Share on other sites More sharing options...
CanadianFan Posted June 7, 2017 Share Posted June 7, 2017 (edited) Edited June 7, 2017 by CanadianFan Link to comment Share on other sites More sharing options...
Kirby Jackson Posted June 7, 2017 Share Posted June 7, 2017 My lady cuts up asparagus and rolls it inside the dough of croissants. Add a half a piece of American cheese inside. Rolls it up. Then I brush them lightly with olive oil and sprinkle garlic powder over them. Snakes in a Blanket! It's a great summer snack. Delicious!! Link to comment Share on other sites More sharing options...
Deranged Rhino Posted June 7, 2017 Share Posted June 7, 2017 Link to comment Share on other sites More sharing options...
CanadianFan Posted June 7, 2017 Share Posted June 7, 2017 Vic and the rest of the Buffalo News schlubs are pushing the "rebuild" storyline big time, even though an effort to sign a guy like Maclin makes it clear the Bills intend to compete in 2017. I'll continue to say it -- despite some depth issues, this roster is pretty decent and with better coaching they'll be in the mix. Yeah that's what I'm saying to folks here. If we get Maclin, this offense has the most talent we've had since Kelly days. You got the combination of very good line (not top 5, but certainly top 10) with the most skilled players. TT has to throw better! This D has a lot of talent in different places. The only thing this team HASN'T DONE is be a 10-win team and get to playoffs. THERE IS TALENT. Link to comment Share on other sites More sharing options...
John from Riverside Posted June 7, 2017 Share Posted June 7, 2017 I made this happen, now you've gotta throw him the damn ball. I think its more "you know your still gonna have to give me the rock right?" Link to comment Share on other sites More sharing options...
Kirby Jackson Posted June 7, 2017 Share Posted June 7, 2017 Going to have salmon with a little olive oil,brussel sprouts and brown rice for supper. Try to track down the Magic Seasoning Blend's Salmon Seasoning. It is one of the best things to ever happen to salmon. It is Chef Paul's seasoning (and also a client of ours). Link to comment Share on other sites More sharing options...
turbo044 Posted June 7, 2017 Share Posted June 7, 2017 Yep, being greedy, but now sign Barnage and either Byrd or Revis for safety and we can compete with NE. BTW, you guys are making me so homesick with this Buffalo talk. Had to move out of WNY after college for job reasons (as a lot of people do), but maybe retire back there? Sell CT house, buy Buffalo one. 6 months in Buffalo, 6 months in my Florida house sounds pretty ideal!! Link to comment Share on other sites More sharing options...
PaattMaann Posted June 7, 2017 Share Posted June 7, 2017 Yep, being greedy, but now sign Barnage and either Byrd or Revis for safety and we can compete with NE. BTW, you guys are making me so homesick with this Buffalo talk. Had to move out of WNY after college for job reasons (as a lot of people do), but maybe retire back there? Sell CT house, buy Buffalo one. 6 months in Buffalo, 6 months in my Florida house sounds pretty ideal!! maybe more like 4 months in Buffalo and 8 in FL....Mid June - Mid October in Buf Link to comment Share on other sites More sharing options...
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