MOSIN & BACON
3 posted on
06/29/2012 1:37:53 PM PDT by
JoeProBono
(A closed mouth gathers no feet - Mater tua caligas exercitus gerit ;-{)
To: JoeProBono
4 posted on
06/29/2012 1:38:33 PM PDT by
lysie
To: JoeProBono
O.K. that is just so wrong
to post a simple recipe with just a few fresh ingredients
and then the pictures where it looks so good!
wrong wrong wrong
5 posted on
06/29/2012 1:39:01 PM PDT by
RWGinger
(Simpl)
To: JoeProBono
I first read that as “lingerie”.
To: JoeProBono
11 posted on
06/29/2012 1:51:47 PM PDT by
MissMagnolia
(Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
To: JoeProBono
What a wonderful way to end a rather fitful week. Thank you - Bless you - Bellisimo!
To: JoeProBono
You had me at “bacon”, “tomato”, and “linguine”. The only improvement I can imagine would be fusili.
I’m not Italian but I live in the world’s largest Italian-speaking community outside of Italy so I know from pasta and tomatoes :-)
25 posted on
06/29/2012 2:48:18 PM PDT by
Squawk 8888
(Tories in- now the REAL work begins!)
To: JoeProBono
No Arkansas bacon here, but we get thick-cut pepper bacon in 15 lb. boxes from a meat wholesaler to break down and freeze.
Love it!
26 posted on
06/29/2012 3:32:41 PM PDT by
QT3.14
(Electile Dysfunction...inability to become aroused over any of the choices for president)
To: JoeProBono
<Each slab is cured in a “family secret” wet brine of salt, sugar and spices for four or five days. It’s smoked over hickory for just under 24 hours, rolled in brown sugar and finally hand-rubbed with cracked black peppercorns.
Holy Mary! After years of being vegan, I find that the meat I enjoy most now is bacon. I can live without everything else, but bacon is truly food of the gods. This sounds wonderful.
27 posted on
06/29/2012 5:52:32 PM PDT by
radiohead
(Buy ammo, store food, pray for the Republic.)
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson
