guajolote

I assume it didn't suck?

I had a smoked prime rib sandwich from this:

Are the Stax made on McLemore Avenue in Memphis?

Dear, where should I attach the wine clip first?

The bones were there . My butcher was nice enough to cut them off, and then tie them back on (of you look at the picture on the sheet pan they're on the bottom.) There is a fancy French term for this that I don't know. It makes carving much easier.

I had smoked beef hash w/ fried eggs for dinner . Best hash ever . well, at least best food kind of hash ever.

Don't forget to bring your tiara and thong. Does it have to be an eGullet thong? mine was pink, not egullet. hope that helps.

New Year's Eve will be a key party. I hope I don't get Fresser's keys . The book by Rick Moody, The Ice Storm, was much better than the movie, by the way.

There aren't any pictures yet (except for Maggie's ) because we didn't run out of alcohol . Varmint, I appoint MatthewB as the liquor coordinator for your next Pig Pickin'.

If you haven't had lunch yet make this. I added some bread and butter pickles. It was good. I am happy.

Thanks! I'm not a blue cheese fan, but thought the salad pre-Maytag addition rocked. Any thoughts on substituting another kind of cheese for the blue? Maybe some goat cheese? I've done it with a soft goat cheese and harder aged ones. Both work well. What about Ricotta Salata? Why not? Please try and report back. Sure thing. I'll see what the beets look like at Whole Paycheck and report back. I should add that the freshness of the beets is the most important thing. If you can, get beets with the greens attached. Sometimes I cook the greens with some bacon and serve the salad on top of the greens

Thanks! I'm not a blue cheese fan, but thought the salad pre-Maytag addition rocked. Any thoughts on substituting another kind of cheese for the blue? Maybe some goat cheese? I've done it with a soft goat cheese and harder aged ones. Both work well. What about Ricotta Salata? Why not? Please try and report back.

Thanks! I'm not a blue cheese fan, but thought the salad pre-Maytag addition rocked. Any thoughts on substituting another kind of cheese for the blue? Maybe some goat cheese? I've done it with a soft goat cheese and harder aged ones. Both work well.

Did he bring you leftovers or did he eat them all in the car? You have a great husband.

Here's the Beet Salad Recipe.

Who made that great loaf we bought at the Farmer's market? It was great.

I neglected to say that Matthew is one hell of bartender, right up there in Katie Loeb's league. His Old Fashioneds and Sidecars were so dreamy .

I'm going to have a lamb sandwich with some horseradish mayo and sliced onion.

It was thong night

Alex was sockless though

I have Rome, Cortland, and Gala apples.

I've got a shitload of apples that my daughter picked and want to make applesauce. any hints or tips?

Hello Kitty Vibrator with wine clip attached

First of all, it was great meeting all of the new people: Alex and his wife, Fresco and his family, Tammy, and His Field Marshal/General of the Army Klink. Dinner Friday was a blast. I've had the chef of a restaurant come see how my meal was before, but never 18 times in one night. In true Grand Rapids fashion the restaurant was empty by 8:30 . Saturday morning I went to pick up Maggie at Michelle's and there was an 8 point buck in her front yard. If I had brought my bow (and if I had a bow) we could of had smoked venison. Oh well. The GR Farmer's market is really improving. The farmers are growing a lot of things that they weren't 5 years ago including leeks, lots of potato varieties, different greens, and much more. In addition to the smoked corned brisket (make your travel plans now, Klink is making this for New Year's Eve) snack; we had dried cured hungarian sausage, liverwurst, the smoked/spatchcocked/fresh duck, and lamb salami - all served on a pig shaped cutting board. No bread or crackers, just meat. While Klink was slicing the brisket, he got the full traveling riot "grabby" treatment . The look on Klink's face when he realized that there was no drinks in his early meat pictures was priceless. All of the food at dinner was amazing, astounding, bewildering, breathtaking, extraordinary, impressive, marvelous, miraculous, spectacular, staggering, startling, striking, stunning, stupefying, stupendous, and wonderful. In addition to the prime rib and leg of lamb we also smoked some fresh Hungarian Sausage and lamb sausage. Yes, it was THE BEST BEEF EVER

We really need to get a picture of that prime rib up. It was, without a doubt, THE BEST BEEF EVER