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Ice Cream
Mariposa is awesome... You have to try the Mexican Chocolate at Daily Scoop!— May 2, 2010 7 p.m.
Double Cheapburger
http://www.pbs.org/pov/foodinc/— May 2, 2010 6:29 p.m.
Americans in Cuba?
I wanna go!— May 2, 2010 11:42 a.m.
I Want William Shatner
http://vids.myspace.com/index.cfm?fuseaction=vids…— May 1, 2010 11:03 a.m.
I Want William Shatner
"leathers and chaps" nope. More like an all female version of this: http://www.twolia.com/blogs/heres-looking-like-yo…— April 30, 2010 9:28 p.m.
Simple Food
"JOE'S DIE HAPPY CHICKEN" excellent!— April 30, 2010 9:52 a.m.
Simple Food
"Coq Au Vin!!" Nan... how did it turn out? I made it lastnight, turned out perfect.. and I have leftovers for lunch today! - JOe— April 30, 2010 6:56 a.m.
None
If we buy the shoes, do we get the Ginsu Knives, too?— April 29, 2010 8:35 a.m.
A Most Exceptional Duck
There is a little girl at my son's school that is dying to have a chicken as a pet. Once I asked her how her day was going and she screwed up her face and said "Not very well, I really want a chick".. Later I asked her mom about it... I guess she had been pining for a chicken for months. - Joe— April 28, 2010 10:37 a.m.
Simple Food
DINNER TONIGHT: 1. Whole Chicken, rinsed (don’t forget to remove the neck and guts) ½ Large Yellow Onion, sliced ½ Red Onion, sliced 1 Large Shallot, sliced 4 Cloves of Garlic, sliced Olive Oil 1 Tablespoon of Italian spices 1 Teaspoon of Garlic Salt ½ Bottle of Merlot 1 Carton of Chicken Broth 2 Cups of Water (about an inch in the bottom of your dutch oven when the bird is in) Mashed Potatoes (I like red ones) – use a lot of butter & salt. Slice up all the onions and garlic and place them in the dutch oven over medium-high heat Once they start to sizzle – drizzle them with olive oil. Stir the onions, once they get a little brown on the edges shake in the Italian spices. Add a little more olive oil. Remove the onions before they are caramelized. Pop the chicken into the dutch oven. Brown the top and bottom – while it’s in there coat it with garlic salt. If your oven has a grate, pull the chicken out and place it in. Put the bird back in the oven. IMPORTANT: Add the water. Then add the wine and broth. If you miss this step, the wine will burn and wreck everything. Add the onions. Bring the liquid to a simmer, turn the heat way down and cook, covered for 1.5 to 2 hours. Pull the chicken out and shred it, removing the skin, fat and bones. Place the meat back into the broth. Serve over the potatoes with a big ladle of the broth. Die happy.— April 27, 2010 12:27 p.m.