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The Original O'l Farts Club.
- Thread starter Putembk
- Start date
Janborrego
Well-known member
Cute
Dropping in after a long time... Just wanted to say high
Lot's of new people I see, not many I remember well, you sound familiar though bigsur o/
I still remember when the original thread started, on another site many moons ago... Damn I am getting old!
I hope all are high and well, smoking a blunt of P-85 with some apple rings whole melts crumbled in..
hola!……
Im in awe your Subbiness ,in awe.
I’ve had the munchies all day. That sour diesel is some munchie weed. Made French toast outta the rolls I made yesterday afte I burned one and have been hungry all day even after eating it
‘our fridge is full of leftovers too. I’m gonna check it out after the dog walk. Baby it’s cold outside…
‘our fridge is full of leftovers too. I’m gonna check it out after the dog walk. Baby it’s cold outside…
Yeah mang!
thats a thing of beauty Subie -cool-J
What are you eating Joe, I need ideas when I get back.
moose eater
Well-known member
I believe that one of the attributes of higher carb foods is remaining with a feeling of still being hungry, too.
Fond, yet gross memories from years and years ago of eating an entire bag of Nacho Cheese Doritos. Or a package of Oreos.
Had 2 pork sausage links and an egg, over-easy, on 'Original' Carbonaut bread, toasted, for breakfast, drizzled in Tapatio Sauce, just to flip the bird to the bleeding acute gastritis.
Doing a wild-caught Patagonia shrimp sandwich for lunch, broiled open face on toasted Carbonaut bread to melt and lightly brown the thin layer of Jarlsberg Swiss cheese on each half, laid over the shrimp on one half, and thinly sliced sweet onion and red bell sweet pepper on the other, with mayo and horseradish. Baby spinach piled between the 2 halves in place of romaine lettuce.
It's a 'thing' lately. And not too expensive to make, either.
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shepherds pie
damm brother damm!I believe that one of the attributes of high carb foods is remaining with a feeling of still being hungry, too.
Fond, yet gross memories from years and years ago of eating an entire bag of Nacho Cheese Doritos. Or a package of Oreos.
Had 2 pork sausage links and an egg, over-easy, on 'Original' Carbonaut bread, toasted, for breakfast, drizzled in Tapatio Sauce, just to flip the bird to the bleeding acute gastritis.
Doing a wild-caught Patagonia shrimp sandwich for lunch, broiled open face on toasted Carbonaut bread to melt and lightly brown the thin layer of Jarlsberg Swiss cheese on each half, laid over the shrimp on one half, and thinly sliced sweet onion and red bell sweet pepper on the other, with mayo and horseradish. Baby spinach piled between the 2 halves in place of romaine lettuce.
It's a 'thing' lately. And not too expensive to make, either.
moose eater
Well-known member
Buying bulk whatever we can, that sandwich costs us about $3.25 to $3.50, using headed, no-shells or tails, deveined, 10-30 count, wild-caught, pink Argentinian/Patagonian shrimp.
I recently used the last 1-lb. package of shelled and cleaned craw fish tails my daughter had gifted me last year, in a stove-top cheater's batch of craw fish etouffee, but my daughter's back down in Louisiana at the moment for Mardi Gras in Shreveport, and has promised to replenish my supply of craw fish tails, good andouille sausages (hopefully uncured), boudin, King cake for my wife (I can't eat sweets and my wife doesn't like spicy foods, so it works out...), maybe some stuffed Gulf bay crabs, and whatever else I can convince her to cram into a cooler, frozen, as checked baggage.
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Oh that’s a good one…shepherds pie
Sounds good. How’s that Carbonaut bread?I believe that one of the attributes of higher carb foods is remaining with a feeling of still being hungry, too.
Fond, yet gross memories from years and years ago of eating an entire bag of Nacho Cheese Doritos. Or a package of Oreos.
Had 2 pork sausage links and an egg, over-easy, on 'Original' Carbonaut bread, toasted, for breakfast, drizzled in Tapatio Sauce, just to flip the bird to the bleeding acute gastritis.
Doing a wild-caught Patagonia shrimp sandwich for lunch, broiled open face on toasted Carbonaut bread to melt and lightly brown the thin layer of Jarlsberg Swiss cheese on each half, laid over the shrimp on one half, and thinly sliced sweet onion and red bell sweet pepper on the other, with mayo and horseradish. Baby spinach piled between the 2 halves in place of romaine lettuce.
It's a 'thing' lately. And not too expensive to make, either.
I can’t tell you guys how much I long to have somebody make me breakfast in the morning. It’s been way too long….
thanks Kev they need all the help they can get because Detroit is really brought their game up to another level… it’s either win or go home
