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post #21 of 52 (permalink) Old 05-13-2008, 06:38 PM
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FFS,get five loaves and two fishes and leave the rest to the big guy upstairs. It's his fucking Spring meet afterall. If you want to contract-out further,leave the collecting of the door money to Jimmy Swaggart.

"Religion is regarded by the common people as true, by the wise as false, and by the rulers as useful" - Seneca
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post #22 of 52 (permalink) Old 05-13-2008, 06:41 PM
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FFS,get five loaves and two fishes and leave the rest to the big guy upstairs. It's his fucking Spring meet afterall. If you want to contract-out further,leave the collecting of the door money to Jimmy Swaggart.
Hi my new friend glad to see you.
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post #23 of 52 (permalink) Old 05-13-2008, 06:42 PM Thread Starter
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Well the catfish is coming out now, I would be glad to bag it up for you.
Ew man, I thought you were filling them things with man creme but now I know you're pooping them... you like the slippery slim? ew ew ewwwwwwwwwww
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post #24 of 52 (permalink) Old 05-13-2008, 06:44 PM Thread Starter
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FFS,get five loaves and two fishes and leave the rest to the big guy upstairs. It's his fucking Spring meet afterall. If you want to contract-out further,leave the collecting of the door money to Jimmy Swaggart.
Please go tend to your camel or something
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post #25 of 52 (permalink) Old 05-13-2008, 06:47 PM
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Ew man, I thought you were filling them things with man creme but now I know you're pooping them... you like the slippery slim? ew ew ewwwwwwwwwww
Nope I save ALL my man cream for the wife. No wonder she is so happy after 26 years.
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post #26 of 52 (permalink) Old 05-13-2008, 06:48 PM
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Stick to Greek food. This is an easy dish and well liked by most.

Dolmades / Dolmathes (Stuffed Vine Leaves)

1 1/2 pounds ground round or turkey
1 onion, finely chopped
1/2 cup raw rice
Salt and pepper, to taste
1 tablespoon mint
1 tablespoon parsley
1 egg, beaten
1 cup canned tomatoes, undrained
1/2 teaspoon dill
1/2 teaspoon oregano
1 (16 ounce) jar grapevine leaves
3 bouillon cubes
1 tablespoon butter

Combine first ten ingredients and mix well. Wash the grape leaves carefully and remove the brine. Put any broken leaves into the bottom of a greased Dutch oven. Put a heaping teaspoon of the mixture in the center of each leaf (on the vein side). Fold edges over and roll tightly toward point of leaf.

Dissolve bouillon cubes in enough water to cover the rolls, then pour over the rolls. Dot tops with butter. Cover with a heavy plate to prevent the rolls from opening as the rice puffs. Cover the pan and steam over low heat for 1 hour or until leaves are tender.

Serve with lemon wedges.
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post #27 of 52 (permalink) Old 05-13-2008, 06:56 PM
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I thought I was going to find cornbread, collared greens and chittlins on the menu, of course I thought you were having a healing, come together sit down dinner for Obama, Hilllary and Destroyer140...........
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post #28 of 52 (permalink) Old 05-13-2008, 06:59 PM
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Stick to Greek food. This is an easy dish and well liked by most.

Dolmades / Dolmathes (Stuffed Vine Leaves)

1 1/2 pounds ground round or turkey
The name of the dish may have originated there,but I doubt whether they'd have ever seen one,let alone eaten one.What happened to the minced lamb??

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post #29 of 52 (permalink) Old 05-13-2008, 07:00 PM Thread Starter
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Stick to Greek food. This is an easy dish and well liked by most.

Dolmades / Dolmathes (Stuffed Vine Leaves)

....
Thanks, that's the kind of suggestion I was looking for. This is perfect except that the leaves on my grape vines are still too small to roll anything with them.
Keep on bringing them on, mkay!
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post #30 of 52 (permalink) Old 05-13-2008, 07:02 PM Thread Starter
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The name of the dish may have originated there,but I doubt whether they'd have ever seen one,let alone eaten one.What happened to the minced lamb??
If this was not a Mediterranean dish discussion I would have asked you how do you fellas make stuffed camel balls shishkabab style?
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