13 Comments

"It's not my god-damned planet, Monkey-Boy! "

I always wanted that as a bumpersticker.

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I actually made this and it was fucking awesome thank you.

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The baker in Ferguson. <a href="http://www.stltoday.com/new..." target="_blank">" rel="nofollow noopener" title="http://www.stltoday.com/news/local/crime-and-cour...">http://www.stltoday.com/new...

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I mix it with Kraft poblano pepper cream cheese, cooked bacon and stuff it in jalapeno peppers. Bake for 350 for about 30 minutes.

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Da Bears?

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that sounds tasty

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Dutch apple, with a bit of Dreyer's vanilla ice cream on top

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For me, the post-feast turkey souping starts that night when I stuff the carcass in my canning kettle full of water and let it gently bubble all night long. Now, THAT'S broth!

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no blender- do it the old fashioned way and peel the paper off and get your fingers sticky like a real Murican

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" I pull the battery out of my smoke detector when broiling turkey skin..." I like your style. That's the kind of cooking encouragement I needed this morning.

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" I find they taste best in the dark"

"History is'a made at night. Character is what you are in the dark."

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It's not my god-damned planet, Monkey-Boy! No matter where you go, there you are. Home is'a where you hanga you hat. and finally, So what? Big deal...

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Yup. Lesson learned at mummy's kneecaps.

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