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Messages - rugercaptain

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221
General Off-Topic Board / Re: What are you wearing right now?
« on: January 12, 2007, 07:19:33 PM »
Camo (Mossy Oak pattern) sweat shorts
Navy blue t-shirt with SFD logo
White crew socks
NB 1222s, 9-1/2-wide (women's)
White Hanes

Oh, yeah, and glasses.  Blended bifocals.   :-[

rugercaptain

222
General Off-Topic Board / Re: Rate the avatar of the poster above you!
« on: January 12, 2007, 08:11:44 AM »
+10.  I love bananas, plus they have lots of potassium.  And really, really, REALLY ripe ones can be used to make banana-walnut bread.  Yum!   ;)

rugercaptain

223

it was 50's day when i was in school
[/quote]

Sigh...same here.  I think I'll go take my Geritol now.  :(

rugercaptain

224
Usually the socks were each a different neon like hot pink and hot green.

I think I'm a little older than some here...does anyone remember toe socks?  '70s fashion faux pas.  I preferred tube socks, with blue stripes, pulled all the way up to the bottom of my knees.   :D

rugercaptain

225
Hackey sack is a good idea.... but if they have a little quad with some grass a set of Jarts would take the cake!

Never got the hang of Hackey sack, but I loved Jarts.  You could put a serious hurt on someone with those things...

rugercaptain

226
General Off-Topic Board / Re: chef boyardee
« on: January 09, 2007, 07:43:13 AM »
i used to love twinkies when i was a kid, so i had some a few years ago and was very disappointed. 

Try them deep-fried.  Everything is better deep-fried!  Some two-bit vendor at a hokey local festival in my area serves up deep-fried Twinkies every summer and they are absolutely addictive.  He dips them in batter, dunks them in bubblin' hot trans-fat, and lets them cook for about a minute or so.  Food of the gods.

Deep-fried Twinkies and a cold draft.  Now that's real food.

rugercaptain

227
General Off-Topic Board / Re: chef boyardee
« on: January 09, 2007, 07:35:25 AM »
ps: your recipe reminds me of my roommate from over the summer - the first male roommate I've ever had - who decided to cook dinner for me once.  He was making his specialty, which he called "Cheesy Mac Daddy Surprise."  It consisted of several boxes of Kraft blue box mac and cheese, several pounds of ground beef, a few cans of salsa, and salt and pepper.  I asked him what the "suprise" part was.  He responded, "There's corn in it."

...This might be a guy thing.

That sounds like deer camp food.  Lots of carbs--need that energy to walk the hills.  At least he used Kraft M+C and not some cheap store-brand crap.

Sigh...I really like "guy things"--red meat, football (damn OSU), deer hunting, guns, building stuff, fixing plumbing (OK, I really don't like fixing plumbing, but I can swear like a guy when I have to fix it).  I'm just a grown-up tomboy.  Oh, yeah, I'm a firefighter, too.  

I think I'll qualify as a non-trad at LS, and not just because I'm 45.   ;D

rugercaptain

228
General Off-Topic Board / Re: chef boyardee
« on: January 09, 2007, 07:26:40 AM »
I love venison. I haven't had it for a very long time, but I'll have to see if I can remedy that that, just so I can try this. Do you recommend butter or oil for sauteeing the onions?

I usually use olive oil for sauteing...sometimes I'll mix it half-and-half with unsalted butter.

Do you deer hunt?  I think that's what I'll miss the most when I start law school in the fall--having the time to deer hunt in SE Ohio.   :(

rugercaptain

229
General Off-Topic Board / Re: chef boyardee
« on: January 09, 2007, 06:09:59 AM »
Homemade Hunter's "Beefaroni":

Brown one pound of ground venison.  Drain and set aside cooked meat.  Saute one small onion, diced, until translucent.  Remove onion from saute pan, mix with meat in large bowl.  Cook one pound elbow macaroni according to package directions.  Drain and mix in with meat/onion.  Mix in one 15 oz. can of tomato sauce and one small can of condensed Campbell's tomato soup (do not dilute with water).  Season to taste with salt, pepper, garlic powder, dried basil, dried oregano, etc.  Eat.  Good and good for you.   ;)

rugercaptain  

(and, yup, I'll be making some of that with ground venison from the deer in my avatar...)

230
General Off-Topic Board / Re: chef boyardee
« on: January 09, 2007, 05:58:04 AM »

And I will pass judgment on those who eat sodium for dinner.  (Cup-o-noodle eaters fall into this category too, so fair play.) 

Ramen noodles.  Ten for a buck.  Those and bologna sandwiches pilfered from the refectory at Heidelberg got me through my junior and senior years.

rugercaptain

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