Yea, pretty scary, aye?

I've been taking vocabulary lessons from Guy! :lifter

"Pooh-pooh head? Girl you need a REAL man in your life; what the h*ll is a pooh-pooh head !?!"

FrontSight

Or at least one that doesn't wear Italian rubber and steel bracelets. That'd be a step in the right direction.

Hey, I saw those on XY's in *Portugal* you boogar!

:p

FS, girl, you rock!
I am laughing so hard right now, I love any sentence when one can use the word, "taters". :D

have a great day,
Holly

Ifn you git corn fed beef you've already got the veggies. Who needs more?

Holly,
When I was younger, my father "shot" a deer with the Jeep. Notified the Park Ranger at Quantico. The Ranger, quite seasoned in such events said he would take care of it and simply asked for our address. Next day we received a hindquarter nicely wrapped in butcher paper. Fortunatley the doe had come to rest on the side of the road and with few tears, she was still quite juicy. The meat was extremely tender and free from lead. I think we rounded the road kill out with some potatoes.

Getting back to Holly's original question, I like beer when on the road. Or bourbon on the rocks.

RL, now that sounds like a perfect idea...Oh My! Any particular burbon? ;)

Holly

Ice cold coke with (this is the important ingredient) a strawberry twizzler as the straw. Should you come across a defective straw, simply consume it and grab another twizzler. :D

Well now I'm not being permitted to say "bourbon" anymore, because I also like Tennessee whiskey and other American whiskeys, so I'm going to say "American whiskey."

My favorite is Blanton's. Also like many others. We have some threads on this in the Gourmet Guerilla if you are interested. Search for "bourbon."

One thing I've learned to like recently is a mint julep.

Too rich!!

You moving South, or prepping for Derby Day?

TR

the best "road chow" of all time just happens to be....my grandpa's venison jerky.

he lives in Southern Colorado....and Spanish is co-equal with English down there, particularly among the old folks, so they just call it carne seca, or "dry meat."

basically, all he does is cut the venison into long strips, salt it lightly, then hang it from the rafters in the basement. That is it. It takes a couple of months, I guess....to dry out to where it is edible. He sometimes rubs some with chili's....and makes some that is hot. It is phenomenally good.

there is nothing better than watching the Super Bowl with a personal bag of carne seca. Unless it would be heading up to the high country in an old Jeep or LandCruiser with the top down in Spring...with a bag of carne seca in your lap.

:)

Goes well with the umbrella?

LOL

Before I die, I'm doing a trip to Kentucky for the Derby and distillery tours. Had depositions in Princeton, Indiana for a week a few years ago right before the Derby, but couldn't stay for it and I'm still pissed. :)

LOL - yep.