hehe,
In the old days I would start in on them and not stop till 3 or 4 were happily resting in me belly. Nowadays I'm afraid I have lost the lust for feasting so I actually have to struggle through a 2nd one. We have to buy them frozen but they are very reasonable here too. I think they are $6 for a 6 pack of them.
In the old days I would start in on them and not stop till 3 or 4 were happily resting in me belly. Nowadays I'm afraid I have lost the lust for feasting so I actually have to struggle through a 2nd one. We have to buy them frozen but they are very reasonable here too. I think they are $6 for a 6 pack of them.
The clip was truncated (could be me, I don't keep a Quicktime friendly shop), but it gives the essence. The DVD collection of Trnka is worth finding, "The Hand" is excellent for introducing children to our enemy the state.
Stopped when he got one with a beard:
Photos: Highlands man eats 92 clams in five minutes at Clam Fest | NJ.com
Photos: Highlands man eats 92 clams in five minutes at Clam Fest | NJ.com
Orange juice. The uglies make the sweetest.
The Tequila Sauza on the upper right is something I have no idea how that got there.
EDIT: I look at the pics and I might have cleaned the counters, no?
Wait, I made a couple of sandwiches, they're next...
Looks like home.
Does anyone here have knowledge about the different breeds of plum tomatos? Our CSA farm has planted a smaller variety very bright red when ripe and with a good acidic edge. They are hard to slice when ripe they are so soft, this is what I remember from my grandmother's garden. They leave an intense pine oil smell on your hands when you pick them.
Buffalo milk mozzarella, tomato slice, basil and evo, can't stop eating it.
Buffalo milk mozzarella, tomato slice, basil and evo, can't stop eating it.
Late spring here, so the bulk of our tomatoes are still green. Damn you!
The so-called San Marzano strain that Cynthia planted is putting out a lot of fruit, but we need at least another week or two before they're ripe enough.
In the old days, we would husk, boil, butter, salt and pepper or seasoned salt it.
Times change. Now we cut off the silk, force a little water down inside the husk, microwave, husk it and eat it plain. Corn has changed so much, what we used to have as a starter for dinner, we now have as desert.