re: C&D SD OB trip is over, I am the last one to make it home...

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Ticklesaurus Rex is a bad motherfricker.

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like a boss

Now some chocolate ice cream

looks like PeGes stained yeller ice cream that choirboy loves

Looks like boobs

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looks like PeGes stained yeller ice cream that choirboy loves

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I've got a Mecca trip up my sleeve this coming weekend to stack a few whitetails before my trip in a few weeks. I'm now craving some yeller PeGe ice cream from the midget lady that took over.

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You've been without too long

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A Louisiana 4 is a Selby SD 9...

Marinated Pork, Tasso, Pork Sausage and Deer Sausage gravy, Corn, Carrot, Peas, Heineken..

My blood pressure went up just reading that

For bread pudding

4 cups cubed day-old French bread
1/2 cup walnut or pecans, chopped
2 large eggs
3/4 cup plus 2 tablespoons packed brown sugar
2 cups evaporated fat-free milk
1 tablespoon vanilla extract
1 1/2 cups cinnamon
1 teaspoon cloves or nutmeg
1/2 cup raisins (I used golden raisins)
1/2 bar chocolate, chopped
3 teaspoons granulated sugar
1 tablespoon butter

For bourbon sauce

1/3 cup evaporated fat-free milk
1/4 cup granulated sugar
3 tablespoons bourbon
2 tablespoons nonfat plain yogurt

Spread bread cubes and nuts on a cookie sheet and bake, stirring a few times, at 325 degrees for about 10 minutes. Meanwhile, whisk eggs and brown sugar in a large bowl. Blend in evaporated milk, vanilla, cinnamon, chocolate and nutmeg. Stir the bread and nut mix into this, mixing so the bread is well-covered by the liquid. Cover and refrigerate for 30 minutes to an hour.

Lightly coat a shallow 2-quart baking dish with cooking spray (I used a pie dish and just adjusted the recipe accordingly). Sprinkle with 1 1/2 teaspoons granulated sugar. Melt butter in a saucepan until it turns a light nutty brown (do not burn). Transfer to a small bowl and let cool.

Pour the bread mixture into the prepared dish. Drizzle the butter over top and sprinkle with the remaining 1 1/2 teaspoons sugar. Bake the pudding at 350 degrees for about 40 minutes or until the center is firm. Increase the temperature to 425 degrees and bake for a few more minutes until the top is brown and puffed.

While the mixture cooks, place a mixing bowl, beaters and evaporated milk in the freezer to chill for about 20 minutes — do not skip this step! I only put it in for a few minutes and the milk didn’t beat as well so I had to pop it back in. Beat the milk in the chilled bowl until it is the consistency of whipped cream. Gradually add 1/4 cup granulated sugar, bourbon and yogurt until thickened. Serve the warm bread with the sauce.