Jack of all Trades's page

very

You break it, we fix it.

someone

He's got a beaver tail and a bill,

Jacks rule.

Watching you guys do all this exercise is making me tired. I need a little nap now.

Careful, PJ doesn't like it when you get grease in his drinks.

And pigeons and the Thieve's guild as well.

I think it would look better between the Christmas tree and the parlor window. But it is only necessary if we have any true golems, or want the club to attract true golems.

Nah, because we are all supporters of Hanurhamakwanzamas here.

I say, we're going through a bit of an ongoing kobold infestation, are we not? And just in time for Christmas and Hanukkah. I need to make more magic resistance tanning oils. Thanks for the cake, Hungry Jack.

Gobbles 'em down with his morning coffee.

They're worse than cockroaches.

Indeed, we've Jacks-of-all-trades, ma'am.

Yo.

Yeah, we need to give the dragon an appettizer while we properly season the judge.

Sharoth wrote:

Llamafrog wrote:

Leeches and Vampires suck blood...lots of it. Oh! and lawyers and politicians too...

True, but Llamas and Frogs just suck! ~grins and runs~

*Looks for sebastian to file a lawsuit on Sharoth to SUCK HIM DRY!

Dragons usually win lawsuits, even when vampire lawyers get involved.

Look up in the sky, it's super smurf.

Hehe. Fire, fire, cool.

The Dread Lord Jack says to tell you smurf.

Jack's Right Hand Man wrote:

*smurf*

and again

It's a good thing we robots don't breath.

Here is a recipe for Frat Jack
Black and Tan Mac and Cheese
6 cups water
24 ounces lager beer
16 ounces rustic shaped pasta (Ziti)
1 cup whole milk
1 cup half-and-half
12 ounces evaporated milk
5 tablespoons lightly salted quality Irish butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1/3 cup stout beer
3 ounces shredded smoked Gruyere
8 ounces shredded Irish Cheddar
1/2 cup bread crumbs, Japanese panko, or fresh country white
1/2 cup crisp cooked apple wood or maple bacon crumbles
2 tablespoons fresh cilantro leaves or several sage leaves for garnish

Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.
Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.

Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.

I thought we were robots, not zombies.

Ask and you shall recieve.

Crispy Creole Style Fried Chicken
Cut up chicken fryer, about 16 pieces
2 cups bleached white flour
2 teaspoons Tony Chachere's original creole seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons Sylvia's Resturant brand soulful seasoned salt
1 teaspoon black pepper
1 teaspoon Emeril's Essence
1/2 teaspoon poultry seasoning
2 eggs
1 cup milk

Beat eggs and milk together. Blend flour, creole seasoning, salt, seasoned salt, pepper, essence, and poultry seasoning together. Dip the chicken into the egg and milk mixture then into the flour mixture, ensuring that each is coated well. Dip into 350 degree oil, and fry for about 10 minutes, trurning once during cooking. Drain on paper towels and serve while warm.

And we look like Jack.

Did you get the pink bunny pajamas from your aunt too?

Oy, you forgot about me.