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2
Posted on 10/22/12 at 4:58 pm to wickowick
Wick, you really made me laugh and if that's your child, he's adorable. Looks like he and the pig are good friends. Damn, that's funny stuff.
Posted on 10/22/12 at 5:41 pm to GonePecan
Frick green onions after those Messicans tainted them with E. coli a few years ago. 
Posted on 10/22/12 at 5:51 pm to Gris Gris
quote:
She eats the prickly fuzzy part? Seriously?
Every single jar of artichoke 1/4s has that hairy part in there, so apparently everyone else does too. I pick that shite out and it pisses her off. I know how to eat a artichoke, and that part is not edible.
Posted on 10/22/12 at 6:06 pm to Gris Gris
He is mine, but that was about 3 years ago, he has grown since then...
Posted on 10/22/12 at 6:10 pm to GonePecan
My wife does all the inside cooking and I do all the outside cooking. Been working for 20 years. No need to change.
Posted on 10/22/12 at 7:51 pm to Gris Gris
They call that part the CHOKE for a reason.
Posted on 10/22/12 at 7:54 pm to GonePecan
Our rule of thumb is that she must have the top two thirds of every recipe before she starts. Nothing like starting a lasagna then realizing she doesn't have the pasta necessary.
Posted on 10/22/12 at 8:01 pm to GonePecan
Your wife is right.
You wrong.
She prob wonders smae about you.
You wrong.
She prob wonders smae about you.
Posted on 10/22/12 at 8:11 pm to Gaston
Tke a choke and get it to knife tender at the bottom of the heart. Pull out the inner leaves and the choke, place a few pieces of Brie into the cvity and heat it til the cheese is melted, fill the excavated part with a Creole/French mustard beurre blanc. Bon Appetit
Posted on 10/22/12 at 9:26 pm to BT
She just agreed that I was right after eating gumbo for the second straight night.
Posted on 10/22/12 at 9:36 pm to CITWTT
Hell. Yes. 
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