Huzzah!
HUZMRGH!
'Tis Saturday
And I'm working
I really wish I wasn't
But oh well
Hey, imagine the survivors' dismay when you brandish that machete and holler
"YOUR'E DEALING WITH AN ALPHA ZOMBIE NOW, BRAINSNACKS!"
Guess which movie I watched last night....
Star Wars?
Aw, how'd you know?
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Saw an article the other day that said we could be looking at $80 per barrel oil by sometime in 2017. Same article said it might not last that long at that price, but that it wouldn't go back down to these craptastic levels we've been seeing.
That makes me happy. Mainly because (a) I like work, and (b) I like not having rolling blackouts across the country, which is what you risk if the s&~%head greenies get their way.
.....braiiiinnnnsss.
Too right, lad!
Burn, baby burn. Disco inferno!
Fill your hands, you sonofab~$**!
Don't worry. Be happy!
It's a madhouse!!!
I miss the Lord Jason.
No one ever misses me.
puts on tin foil body suit
G#*&+%n whippersnappers!
We all float down here.
Help! I being oppressed!
.....!
Waaaaahhhh.....!
Vote for me, serfs!
G&!*$$ned meatbags.
I don't need any of this working-class hero crap!
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Korean Style Baby Back Ribs
Ingredients
• 4 teaspoons cornstarch
• 1/2 cup water
• 1/4 cup sesame oil
• 6 green onions, chopped
• 4 teaspoons minced garlic
• 1 tablespoon minced fresh ginger
• 1/4 cup chili sauce
• 1 1/2 cups firmly packed brown sugar
• 1/4 cup Hungry Jack® Original Syrup
• 1/2 cup sodium-reduced soy sauce
• 2 tablespoons rice vinegar
• 2 racks baby back ribs, (about 3 pounds each)
• Salt and pepper
Preparation Instructions
1.HEAT oven to 325°F. Line two 17 x 11-inch baking pans with enough 18-inch wide heavy-duty foil to fold over ribs, approximately twice the size of the pan. Dissolve cornstarch in water.
2.HEAT sesame oil in 3-quart saucepan over medium-high heat. Add green onion, garlic and ginger. Cook and stir 1 minute until light golden brown. Whisk in chili sauce, brown sugar, syrup, soy sauce, vinegar and cornstarch mixture. Bring to a boil, whisking constantly. Cook 4 to 5 minutes or until slightly thickened.
3.PLACE one rack of ribs, meat side up, on each prepared pan. Season with salt and pepper. Baste each with 1/4 cup sauce. Turn racks over. Repeat seasoning and basting. Fold foil tightly around racks, meat side down, to make a sealed packet.
4.ROAST 2 hours or until ribs are tender and internal temperature reaches 160°F. Reheat sauce. Brush ribs with sauce. Serve remaining sauce with ribs.
I am Spartacus!
So much for being a trendsetter.
Ah reckon so.
Quiet down you damned serfs. Do what you're told.
Here I come to save the day!
Mmmmmm.....cheerleaders.
Uhm, drugs r'bad. M'kay?
passes through the thread like an errant breeze
Make luv! Not war!
Warm weather? You know what that means? PICNIC TIME!!!