Favorite team:USA 
Location:St Augustine, FL
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Number of Posts:567
Registered on:11/1/2007
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Cream cheese no. Their best flavor is still Christmas cookies. I wish I could get it year round.
quote:

Back when I was catering in Jacksonville, I cooked Chicken and Sausage Jambalaya in a 10 gallon cast-iron kettle and used the exact same recipe every single time


I assume based on this comment you don’t anymore. When were you active here. They had one place over on beach blvd when I first moved here that had an ok jam. Nothing good here now.
Citi is in a unique situation due to the transformation Jane has been putting it through. It was in a bad place and unfortunately for some people to fix a company and make it better it does come with trimming some fat. Of course they are going to say people matter. That’s politics 101. She’s not going to come out and say we need to get rid of some overpaid idiots.
What is the Saints on 10/26/25 Alex.
Yes they waive all their annual fees for active duty. I also have the blue cash preferred for the 6% back on groceries. Not even in anymore and they still waive them.
Amex platinum with no annual fees is where it’s at.
Wx channel = private company
Private company = needs to make money
Needs to make money = advertisements
Advertisements = needs viewers
No landfall = minimal viewers

Pretty simple.
I just want some Patton’s hot sausage patties. Wish they would expand. Can’t get beef sausage patties in most places.

re: First time making red gravy

Posted by TigersLSU on 2/13/25 at 3:30 pm to
INGREDIENTS

1 lb italian sausage, casings removed (mild or hot)
1/2 small onion, chopped (optional)
1 1/2 -2 garlic cloves, minced
1/2 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 cup water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
1 1/2 teaspoons basil
1 teaspoon dried parsley flakes
3/4 teaspoon brown sugar
1/2 teaspoon salt
1/8- 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fresh coarse ground black pepper
1/8 cup red wine (a good Cabernet!)
1/2 lb thin spaghetti
parmesan cheese
DIRECTIONS

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Stir well and barely bring to a boil.

Stir in red wine.

Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Spaghettios with sliced franks. Classic don’t feel well food as a kid.
Easy fix. Move out of Louisiana. I remember 20+ years ago when I moved back to Louisiana from Florida and my insurance went way up. I asked why and the agent told me straight up it’s because everyone sues in Louisiana. I now live I Florida and even though in hurricane territory have no where even close to those premiums. Why live in that horrible corrupt state?
I live within 10 miles but only really go because there is a Costco across the street that I go to a couple times a month.
Look into the coast guard first before signing the navy papers. They take up to 42 and need people.
How important is 120hz vs 60 hz for watching sports?