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Sunday Morning Talk Show Thread 31 March 2013
Various driveby media television networks ^ | 31 March 2013 | Various Self-Serving Politicians and Big Media Screaming Faces

Posted on 03/31/2013 4:44:18 AM PDT by Alas Babylon!

The Talk Shows



March 31st, 2013

Guests to be interviewed today on major television talk shows:

FOX NEWS SUNDAY (Fox Network): Mark Kelly, Americans for Responsible Solutions and husband of former Rep. Gabby Giffords; Cardinal Donald Wuerl, archbishop of Washington, D.C.

MEET THE PRESS (NBC): Sens. Chuck U. Schumer, D-N.Y., and Jeff Flake, R-Ariz.

FACE THE NATION (CBS): Cardinal Timothy Dolan, archbishop of New York.

THIS WEEK (ABC): Dolan; Newark, N.J., Mayor Cory Booker; Rep. Peter King, R-N.Y.

STATE OF THE UNION (CNN): Sens. Lindsey Graham, R-S.C., and Richard Blumenthal, D-Conn.


TOPICS: Breaking News; News/Current Events
KEYWORDS: guests; lineup; sunday; talkshows
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To: Alas Babylon!
If this thread gets to 100 posts today I'll be surprised!

This makes ninety-six! Happy easter!

101 posted on 03/31/2013 8:46:53 AM PDT by Rummyfan (Iraq: it's not about Iraq He could sure play that axe. RIP anymore, it's about the USA!)
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To: no-to-illegals

Here’s something else I do wrong.....

....I never taste what I’m cooking.

To me, the eating of food should be done when life is good, when one is seated with the repast before them.

My Weight Watcher’s counselor told me these were the thoughts of a food addict but moving on...

....the concept of putting food in my mouth during busy meal prep...well I just don’t do it.

Thus I cannot tell you what the potatoes taste like cause I could not bear to taste them.

Some might call it OCD but I am better diagnosed as CDO...

...which is OCD in alphabetical order.


102 posted on 03/31/2013 8:46:56 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: Alas Babylon!
100 posts

May go beyond. People care ... here at FR!

103 posted on 03/31/2013 8:47:11 AM PDT by no-to-illegals (Scrutinize our government and Secure the Blessing of Freedom and Justice)
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To: maica

and the “questioning” of a child’s sexual “preference” will begin in kindergarten - when boys, by nature, are supposed to be friends with other boys and girls play with girls.

Just as the developmental stages for crawling, walking, speaking, etc, all have parameters, so does same sex bonding come before sexual attraction of the opposite sex.

This fact of nature has been terribly attacked and compromised by our current culture, which claims to protect children from so many perceived threats, while leaving them totally exposed to compromising their entire emotional future.


Really great points. Thanks for the insight.


104 posted on 03/31/2013 8:47:13 AM PDT by PaleoBob
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To: Alas Babylon!

Larri!, Larri!

Didja see that? Huh Larri?


105 posted on 03/31/2013 8:47:31 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: Alas Babylon!

Schmuck-You Schumer? No thanks!


106 posted on 03/31/2013 8:47:33 AM PDT by Rummyfan (Iraq: it's not about Iraq He could sure play that axe. RIP anymore, it's about the USA!)
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To: PaleoBob

We do have a way to beat them and it is sitting right in front of us. We have to beat them at the ballot box and that means getting out our voters. Nothing else matters.


107 posted on 03/31/2013 8:47:57 AM PDT by bray (Surviving to spite Obama)
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To: Fishtalk

Thanks ... family loves potatoes.


108 posted on 03/31/2013 8:48:42 AM PDT by no-to-illegals (Scrutinize our government and Secure the Blessing of Freedom and Justice)
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To: ROCKLOBSTER

You’ve convinced me!

We’ve plenty of Walmarts round here.

And Delaware has no sales tax!


109 posted on 03/31/2013 8:48:42 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: Fishtalk

Took my daughter/granddaughter to a Walmart in Merryland last Tuesday when I went up for Easter visit.

Though she calls me this morning from Ocean City...says they drove down to see MIKE’s Mom....like that’s not supposed to make me mad?

“I LOVED you coming up to visit me, Mom. This was a last-minute decision...”

Uh-huh. It’s ALWAYS a last minute decision.

Hated paying O’Malley’s 6% sales tax....man that hurt.


110 posted on 03/31/2013 8:52:06 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: Fishtalk; bray

By the way, the old cast iron skillet CANNOT be beat for making toast...and Texas toast. Take any kind of bread including cornbread, butter it and put it in a dry..hot cast iron skillet. Put a small dab of butter on the bread before you flip it.

For Texas toast, get some unsliced Italian bread and slice it thick...same as above.

As for the garlic, I usually do what Bray suggested, the small bottle of minced garlic....good enough.

If you want to deal with the garlic bud, use your hands to separate and get the husk off the cloves. Then take your big chef’s knife, lay it on its side and push down on the clove, it will split the “shell” like cracking a peanut, and you can retrieve the garlic from inside.

But that’s for purists, I think it’s a PITA.


111 posted on 03/31/2013 8:58:04 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: Fishtalk
-- I just never see any of the Food Network stars hit the garlic with a hammer ... --

Okay, I see the thread is at 100 posts already, so I can't claim this as my contribution on the way to 100 posts. But I do have a couple of remarks on this Easter Sunday.

First, a garlic remark as against the Food Network stars. If they are using real garlic, you will see them put a clove under a wide knife, then "hammer" the knife with a closed fist. I know that's not literally a hammer, but darn if it doesn't make the skin easy to separate from the meat!

As for the meaning of Easter, I am reminded of my dear departed father's remarks that Jesus Christ is the only religious figure who claimed he was God. I don't know if dad picked that up from CS Lewis, or exactly how he came to that particular notice, but he did make a point of expressing just how radical that was and is. My point in bringing it up is to assert that Christianity is special, it is different, and I daresay it is better - it is the divine truth, at least it is to those who have faith.

Happy blessed Easter to my fellow Christians! Just plain old Happy Sunday to the rest of you.

112 posted on 03/31/2013 8:59:27 AM PDT by Cboldt
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To: ROCKLOBSTER
big chef’s knife

Heh.

113 posted on 03/31/2013 9:02:23 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: Fishtalk
-- Consider your own dog....they'd marry you if you asked them...right? --

From where I sit, my dog already made the choice, and it's a done deal. I'm a bigamist, and not by my own doing.

114 posted on 03/31/2013 9:02:49 AM PDT by Cboldt
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To: Cboldt

I think I’m going to have to get one of these wide-knife thing.

Which is why I used the hammer.

It worked but rather messy.

Happy Easter to you as well.


115 posted on 03/31/2013 9:04:35 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: bray

We do have a way to beat them and it is sitting right in front of us. We have to beat them at the ballot box and that means getting out our voters. Nothing else matters.


Getting out our voters and preventing theirs from voting over and over again like they have been doing in many parts of the nation.


116 posted on 03/31/2013 9:05:36 AM PDT by PaleoBob
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To: ROCKLOBSTER
I would think the Archbishop would have had the fortitude to make the distinction (especially in light of the pederast "priests" issue) that the sodomites are welcome if they repent, stop whore-dogging and get their minds right.

The New Catholic Faith can be summed up as:

Be nice, especially to the poor, then do as you will.

117 posted on 03/31/2013 9:06:50 AM PDT by Jeff Chandler (WHAT DIFFERENCE DOES IT MAKE?)
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To: Fishtalk

OK, pick one of those up too while you’re at Walmart.


118 posted on 03/31/2013 9:07:59 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: ROCKLOBSTER
-- Where does that teflon then go? --

Teflon heaven, where it joins the ozone depleting substances.

But seriously, teflon is inert (biologically speaking).

I'm going to have to look for a good ceramic coated skillet, now. We have some Cuisinart cookware, and I really like it because it stays flat, and flat against the glass range top makes a HUGE difference in the quality of the cooking. I'm good at non-sticking the stainless steel; but it would be nice to not have to be so careful.

119 posted on 03/31/2013 9:08:08 AM PDT by Cboldt
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To: Fishtalk

Hated paying O’Malley’s 6% sales tax....man that hurt.


And now a higher gas tax. He’s driving me outta the people’s republic as he has already driven so many others out. Pure slime, that’s what the man is.


120 posted on 03/31/2013 9:08:36 AM PDT by PaleoBob
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To: ROCKLOBSTER

I used to use two spoons to crush the garlic but the bottle of chopped is easy and quick. The Texas toast sounds great, have to try it.

Happy Easter


121 posted on 03/31/2013 9:09:35 AM PDT by bray (Surviving to spite Obama)
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To: ROCKLOBSTER
Just as a test, I got it hot, (no oil) broke an egg in it, and let it fry.

Teflon, ceramic, whatever, the proper way to fry or scramble an egg is either in bacon or sausage grease, or butter. Lots of it.

My opinion.

122 posted on 03/31/2013 9:11:03 AM PDT by Jeff Chandler (WHAT DIFFERENCE DOES IT MAKE?)
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To: Jeff Chandler

The Protestant faith is the same. We are Christians but not those kind of Christians. What did Christ say about moderate Christians?

Happy Easter


123 posted on 03/31/2013 9:11:35 AM PDT by bray (Surviving to spite Obama)
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To: Fishtalk
one of these wide-knife thing.

If I didn't love onions so much, I probably would have never developed an appreciation for the chef's knife.

I can peel, halve, and section or chop an onion, before it makes my eyes water...(usually)

I throw the peeling right into the cook stove.

124 posted on 03/31/2013 9:12:47 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: Fishtalk
-- I think I'm going to have to get one of these wide-knife thing. --

I just use whatever knife is in my hand, usually a boning knife (9" long, maybe an inch wide), but you could do the same whack-a-clove with a paring knife. The point is that your hand will just give way. Those cloves are tough little buggers.

There really is a difference between fresh garlic and the easier jar stuff. Same goes for ginger.

125 posted on 03/31/2013 9:13:13 AM PDT by Cboldt
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To: ROCKLOBSTER
-- If I didn't love onions so much, I probably would have never developed an appreciation for the chef's knife. --

High-five on that one. And it has to be a steel that takes and holds a decent edge. I got some KitchenAid (low end) then a mid-grade (like $50) chef's knife. Neither worked well. Then I dusted off the almost 40 year old Chicago Cutlery carbon steel blades. They work the best, by far. Your mileage may vary, of course.

126 posted on 03/31/2013 9:17:48 AM PDT by Cboldt
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To: Cboldt

So because I’ve lived in this house for ten years, though house was built in 2001...I am investing some money in updating.

Mostly landscaping but new stove and fridge.

Suggestions for stove.

Use propane....the flame thing.

Current stove is electronic...perfectly flat. Works okay but don’t they make these sorts of things safer nowadays?

there are times when I leave one of the things on. It’s very seldom of course but I’d sure like something that will go off after an hour or some pre-determined time no matter what.

As for fridge...tired of ivory colored side by side.

Has in door ice and water distribution....this is a must have in new.

Would prefer stainless steel in both appliances because it’s all the rage on HGTV and I want to be cool.

Want top part fridge, bottom part freezer. I use a freezer quite a bit. Still want water, ice thing. Can upper bottom type thing accomodate this?

Watching Candy Crowley....for purposes of thread title.


127 posted on 03/31/2013 9:19:53 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: Cboldt
steel that takes and holds a decent edge . . Chicago Cutlery carbon steel blades

Mrs. Chandler keeps one of these next to her Chicago cutlery block:


128 posted on 03/31/2013 9:22:11 AM PDT by Jeff Chandler (WHAT DIFFERENCE DOES IT MAKE?)
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To: Alas Babylon!

Thanks for thread A.B. Happy Easter!


129 posted on 03/31/2013 9:22:26 AM PDT by shalom aleichem
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To: Jeff Chandler
Teflon, ceramic, whatever, the proper way to fry or scramble an egg is either in bacon or sausage grease, or butter. Lots of it.

Well, I can't disagree with you there, but I couldn't get the egg to stay on top of the grease. In testing, the egg didn't stick dry.

I guess, just melt the grease or butter and pour it on the eggs before serving.

My next trick was a three egg omelet. I sauteed up some onions and green peppers, added the beaten eggs. As I swirled the skillet, the whole omlet circled around totally freed. It didn't stick for a second.

With one motion I flipped the entire omlet and cooked the other side. I added cheese and was able to fold it twice to fit on the plate.

Served it up with bacon and grits.

Yeah boy!

130 posted on 03/31/2013 9:23:34 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: bray

I buy the bottled chopped garlic. I also have a separate jar that I keep ‘roasted’ garlic in.

I ‘roast’ the chopped garlic by putting it in a sauce pan with some butter/margarine. Low to moderate heat. Stir frequently until most of the garlic pieces are medium brown. I then transfer the ‘roasted’ garlic to a small jar and keep it in the frig for special uses.

The ‘roasting’ makes the garlic sweet and delicious in mashed potatoes, etc.


131 posted on 03/31/2013 9:24:35 AM PDT by TomGuy
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To: Cboldt
There really is a difference between fresh garlic and the easier jar stuff

See, this is why I want to be a World's Worst Cook, dramatically speaking.

Because convenience has a cost and I want to get the line between the cost to quality up to the price of convenience.

When is it worth the extra effort...is what I'm saying here.

I definitely don't have the right kitchen hardware but I've got one of everything ever advertised AS SHOWN ON TV.

For purposes of the thread title, let me observe re Sen. Blumenthal....he speaks as if one of two things are going on...

a)his dentures are lose and rattling around in his mouth; or

b)he is a stutterer trying not to stutter.

I'm jus' sayin'.

132 posted on 03/31/2013 9:25:11 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: bray
The Texas toast sounds great, have to try it.

Now, if you combine the two....the TX toast AND the real minced garlic, in butter.....

Oh baby.

133 posted on 03/31/2013 9:25:58 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: PaleoBob

Maybe we need to go back further in history. Rome during the Emperors. Caligula, Nero would be analogous to Clinton and Obama. Imperial Rome’s Tax and spend along with their circuses for the masses would equate to today’s welfare state and the “Knockout” “games” by the gangs in the hood.

Human nature does not change, it is chronicled in the Bible, we continue to have the seven deadly sins. They are with us today as much as they have always been during human history.

Now and again the world is fortunate and we have people like the founders come along and start something great.

Each generation MUST fight for liberty, freedom and private property rights.


134 posted on 03/31/2013 9:27:36 AM PDT by DanZ
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To: ROCKLOBSTER

I have never did anything like this in my life.


135 posted on 03/31/2013 9:27:53 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: Cboldt
Your mileage may vary

Tax title and destination extra, not available in all states, participating stores only

136 posted on 03/31/2013 9:28:26 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: ROCKLOBSTER

See I cook Texas Toast in the oven.

Like the directions say.

It wouldn’t have crossed my mind to bother with a skillet.

It’s never really very good from the oven.

I am so tired of eating...”okay”. I’ll go the extra trouble if worth it.

Lost ten pounds last doctor visit. Both docs delighted. Ask my secret.

I just refuse to eat anything I don’t like any more.

Oh...and lots of exercise.

Heh.


137 posted on 03/31/2013 9:30:19 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: Fishtalk
I'm not the go-to person for appliance advice; but I'll give a nod in favor of cooking with gas, for sure.

We have flat rangetop, and it very picky about the cookware that goes on it. Flat cookware works great. Most cookware isn't flat. It still works, but the heat is really uneven. Flat doesn't matter so much with gas, and gas is "quicker" on the adjust.

We're happy with our old side by side. It's half full of wasted food (expired, freezer burned, whatever), but it's convenient enough. I like having lots of room on the doors. I could probably get along with one of the 1 cubic foot jobs; but the family, well, heh, let's just say it would not work out.

Okay, I'm feeling guilty for contributing so much to the thread hijack. Just know that I read the Sunday Show thread every week, but don't have anything to say that's worth saying. I piped up today to say Happy Easter, and to let it be known that this is a really special day of remembrance and reverence and, well, a sense of "He did all that for me?" amazement for me. "Blessed" doesn't come close to describing what God has given.

138 posted on 03/31/2013 9:30:21 AM PDT by Cboldt
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To: Fishtalk

mmmm-mmmm good. lamb chops on the grill, good french wine.

That’s for dinner at my house later today


139 posted on 03/31/2013 9:34:25 AM PDT by DanZ
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To: Cboldt

Thanks for the input.

You’re right....the heat on a flat top stove like mine is uneven and with my new attention to the physics of it all it’s a real pain. The bottoms of the pans are somehow “arched” and the liquids disperse all around the sides. I dunno, maybe it’s my old pans...sometimes I think I don’t have a clue.


140 posted on 03/31/2013 9:34:28 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: ROCKLOBSTER

I saw a woman making scrambled eggs on one of Mrs. Chandler’s food channel programs. (Mrs. Chandler is a great cook. It’s a wonder I don’t weight 500 lbs.)

Anywho, the woman used a TON of butter, and instead of milk she added a bunch of heavy cream. I tried out the recipe and they were the best. scrambled. eggs. ever.


141 posted on 03/31/2013 9:36:52 AM PDT by Jeff Chandler (WHAT DIFFERENCE DOES IT MAKE?)
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To: Fishtalk
Consider your own dog....they’d marry you if you asked them...right?

Right now, the only dog around The Homestead (Been a tough winter for pets, lost both the ancient black lab and her severely height-disadvantaged playmate/hole-digger) is a shepherd/husky mix that's just short of a year old, weighs well over 80 pounds and would pass for a mule deer if only he was brown and had horns.

I can say with great certitude that he would kill or die for everybody in the family, but there's only one of the bunch (#1 grandson) who would even be considered for marriage.

That deal is out, though.

That pup just worships his boy.

142 posted on 03/31/2013 9:43:24 AM PDT by Unrepentant VN Vet (For why should my Freedom be judged by anothers conscience? 1 Cor 10:29)
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To: ROCKLOBSTER

Okay, I am now hungry.


143 posted on 03/31/2013 9:46:46 AM PDT by going hot (Happiness is a momma deuce)
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To: Fishtalk
I have never did anything like this in my life.

It just takes a little practice. You can get it down in a few minutes. Start with the chopped onions and mushrooms in butter (part of any good grilled steak dinner)

Get a saute skillet with the rounded corners between the bottom and sides.

Just yank the skillet towards you (about 3 inches) and quickly put it back where it was so all the food falls back where it was, only upside down. When the food hits the wall of the skillet, it will basically go straight up about 2 to 4 inches, and you just catch it quickly when it comes back down

Flipping pancakes is pretty much the same motion, maybe a little more like 4 or 5 inches of a quick horizontal flick. You don't actually flip the skillet upwards.

Once you can successfully flip saute and pancakes, you should be ready to try an omelet.

Here's a full disclosure and safety net measure:

I have a large cutting board on the counter next to the range. I always flip OVER the cutting board. If I drop anything I can retrieve it, instead of making a big mess on the stove.

Is this cheating? Who knows, who cares.

Soon, you'll be flippin like a pro.

144 posted on 03/31/2013 9:46:53 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: TomGuy
Now I can't wait for my next spaghetti dinner.

Happy Easter

145 posted on 03/31/2013 9:51:01 AM PDT by bray (Surviving to spite Obama)
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To: Cboldt
I'm feeling guilty for contributing so much to the thread hijack

It's: The Sunday Morning Talk Show and Cooking Thread

Yeah, these things happen, but I think we gave today's RATagandists as much consideration as they deserve.

I'll give a nod in favor of cooking with gas

Hear here!

Gas is where it's at! (and wood if so equipped)

146 posted on 03/31/2013 9:56:00 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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To: Fishtalk
-- the heat on a flat top stove like mine is uneven and with my new attention to the physics of it all it's a real pain. --

I bought some Cuisinart skillets as a Christmas gift for the better half, and man - what a difference on that glass-top range! The heat, which had been uneven on every other piece of cookware we put on the range, was even, and FAST. I could boil a cup of water in a 3Q saucepan just as quickly as I could bring it to a boil in a 700W microwave. The heat transfer is much more efficient when/where the bottom of the cookware is actually in contact with the range top.

I still like cooking with gas better, and we still use some cheap (not quite flat) skillets on the range. But there is a remarkable difference in range performance, depending on the flatness of the cookware. If you can feel it rock, or make it rock, it won't be performing up to its capability.

147 posted on 03/31/2013 9:57:28 AM PDT by Cboldt
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To: ROCKLOBSTER

may i humbly add my charcoal-grilled steak, pretty please?


148 posted on 03/31/2013 9:57:44 AM PDT by Unrepentant VN Vet (For why should my Freedom be judged by anothers conscience? 1 Cor 10:29)
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To: Unrepentant VN Vet

I’m interested.


149 posted on 03/31/2013 10:02:57 AM PDT by Fishtalk (http://patfish.blogspot.com/)
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To: Unrepentant VN Vet

Yes Sir.

Thank you for your service.

Just use plenty of melted butter. Makes a nice char on a rare steak. (big fire)


150 posted on 03/31/2013 10:09:48 AM PDT by ROCKLOBSTER (Hey RATS! Control your murdering freaks.)
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