Welcome to the green jacket club shade! We're glad to have you as our newest member, and I am looking foward to your next 1000 post milestone. Now what's for dinner?
1000 posts...dang near as high as my fantasy golf score. Thanks a million, folks! Woefully small number for a mod, I suppose, but then I did have a leave of absence but I'm very glad to be back and hope to make it up...hopefully quality will take priority over quantity (no promises ) I belong to a couple of other boards and don't have near that many posts so this is home for sure...and my family continues to grow and make this place greater and greater. I'm havin' a really hard time deciding what we'll eat so give me a bit and I'll be back with the lineup...for sure there will be a Texas flare but I'm really tempted to see what Forged has in the pot (hope it ain't possum) because I love Cajun fare. *slobberin'* Anyway, thanks again...menu on the way.
Welcome to the club, shade! Cajun, Tex-Mex, maybe a little Texas Bar-b-Que - it's all good! Just throw something together and we'll finish it off for you!
First of all, Congratulations and Welcome to the club! Secondly, will you be using charcoal or propane?
Thanks, Erik...I'll be using neither of the two. I've been thinking about it at work and here's what I've decided:
While I appreciate fine cuisine and certainly don't get enough of it around here in West Texas (bet Bigvivec could whoop up something that would send me reeling and he'll probably find my selection boorish), in the end I'm just a meat and taters kinda guy so I'm gonna go with what I know (I apologize up front to the vegetarians and cholesterol watchers in the house):
appetizer - hand-rolled and cut corn tostadas fried crisp in olive oil with homemade picante sauce made from fresh ingredients from the garden (jalapeņos, tomatoes, onions, cilantro, etc.)
Next a tossed spinach-leaf salad with fresh tomato, onion, mushroom, thin-sliced radish and cucumber topped with grated cheddar, dressing of choice (ranch for me, go figure) and crisp croutons.
Main course is T-bone steak seasoned with salt and black pepper only, cooked to perfection over an open fire of cured Texas oak served with new potatoes, green beans, red beets and fresh baked homemade rolls with real butter.
And finally for dessert is your choice of pecan pie (official nut of Texas) *cue league* , homemade cheesecake topped with cherries or buttermilk pie.
Since all this will take place outside under a big ol' shady pecan tree, feel free to smoke 'em if ya got 'em but just be sure to stay downwind of the nonsmokers of whom I'm one.
Oh, I forgot drinks...fresh-brewed iced tea, fresh-squeezed lemonade, ice water or ice cold milk - no alcohol in mixed company and kids...even though I do like mah beer I'll just have to save that for another time.
That's it folks...if this doesn't appeal to someone just call ahead and we can order out to suit your palate. Btw, I wrote all this while enjoying leftover burritos from the truck stop.
Thanks again, folks...here's to the next thousand (can't really fathom that, much less ten grand )
September 25th, 2006, 12:13 PM
Welcome to the club! Whats for din din?
Thanks a million, folks! Woefully small number for a mod, I suppose, but then I did have a leave of absence but I'm very glad to be back and hope to make it up...hopefully quality will take priority over quantity (no promises
) I belong to a couple of other boards and don't have near that many posts so this is home for sure...and my family continues to grow and make this place greater and greater.
I'm havin' a really hard time deciding what we'll eat so give me a bit and I'll be back with the lineup...for sure there will be a Texas flare but I'm really tempted to see what Forged has in the pot (hope it ain't possum) because I love Cajun fare. *slobberin'* Anyway, thanks again...menu on the way.
Shade
That's funny, that's just how we say "year" around haer.
)
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