Saturday, September 15, 2007

A really GREAT slideshow fer all you Sub enthusiasts...

Well Mates...fer all you old Bubbleheads, Sub enthusiasts and aficionado''s a really great slideshow fer ya to enjoy....

Thanks to me buddy Terry-Jim fer sendin this along....

Thursday, September 13, 2007

What planet did she come frum???

Always enjoy these commercials......

Wednesday, September 12, 2007


High School bans the American Flag.....

SAMPSON COUNTY, N.C. – On the sixth anniversary of the Sept. 11 attacks, students at one high school were not allowed to wear clothes with an American Flag.

Under a new school rule, students at Hobbton High School are not allowed to wear items with flags, from any country, including the United States.

The new rule stems from a controversy over students wearing shirts bearing flags of other countries.

Gayle Langston said her daughter, Jessica, was told to remove her stars and stripes t-shirt.

“Today she wanted to wear her shirt, and I had to tell her no,” said Langston. “She didn’t like it at all because I knew it would get her in trouble. Of all days, 9/11, she could not wear her American Flag shirt.”

The superintendent of schools in Sampson County calls the situation unfortunate, but says educators didn’t want to be forced to pick and choose which flags should be permissible.

Well Sir....I gotta say that while readin this here article...I shed a tear for our once great nation.....

It's PC bullshit like this that only reinforces the fact that I will be voting for this man next year....

On the lighter side....

.."Now...take the Generator belt and..."...when ya need to know somthin about horsepower...

...what won't those rednecks think of next....

...hmmm..I cain't figure out why someone woulda stole this street sign...

...this warning is for what is referred to as "The Dumbass Factor"...

...sometimes...size does matter....

"The most embarassing thing that can happen to a man is to run into a wall with an erection...and wind up only breaking his nose..."

The Chief over at Smoldering Embers told me that.....although I ain't quite sure how he knows that....

Several cowboys are out on the range talking about their favorite sex positions.

After listening to the pros and cons of the various ones brought up, one of the cowboys finally says, "I think I enjoy the rodeo position the best."

"I don't think I have ever heard of that one," says another.

"Neither have I," says a third.

"What is it?"

"Well, it's where you get your girlfriend down on all fours, and you mount her from behind. Then you reach around and cup each one of her breasts in your hands, and you whisper in her ear, 'Boy, these feel just like your sister's'.

Then you try to hold on for 8 seconds.

....I borrowed that one frum Fat Hairy Bastard.....Thanks Mate

Tuesday, September 11, 2007

We must never forget this..... Never saw/heard this video before...

As Y'all are probably aware...the blogosphere is inundated today with 9/11 memorials and videos, and, although I thought I'd seen all the 9-11 video's before...this one is new to me. I just saw this over at The Dread Pundit Bluto's blog....and it will send some real major chills up your spine...and hopefully remind y'all why we're fighting a war against Muslim Extremists....TURN YOUR SOUND ON!!

Biscuits & Sausage Gravy....

A bunch a folks been a tellin me that my Biscuits and Sausage Gravy recipee was so good that when thay made it and ate it...their tongue's were hittin the roof a their mouth so hard it damned near slapped their brains out, swear t', c'here it is agin.......

Biscuits & Sausage Gravy

The amounts of the following ingredients will depend on the number in your party so adjust the quantities to insure that everyone will leave the breakfast table with a full stomach.-

Package(s) of Pillsbury Grand or Buttermilk Biscuits (unless you make your biscuits from scratch.-

2 to 3 tubes of Pork Sausage, or any good Pork sausage you prefer.-


All purpose flour-


In a large frying pan (a seasoned cast iron is best but not necessary), cook the sausage over medium heat until done.

At this point you can use either of the following techniques.

1) Strain all the grease from the sausage into another pan if you have one, OR

2) push all the sausage meat to the part of the pan furthest away from you, then tilt the pan so that all the sausage grease settles toward you. You can then place another utensil under the far side of the pan to help it remain stable and tilted while still over the burner.

Into the hot grease, sprinkle 2 tablespoons of the flour (maybe 3 if your making a very large amount of gravy). Let the flour cook in the grease about a minute or so (this eliminates a floury taste to your gravy).

Turn the heat up to medium high and start adding the milk slowly, stirring constantly. Keep adding the milk and stirring until the desired consistency of the gravy meets your liking.

Combine all the sausage meat into the milk gravy, sprinkle in a little pepper to taste and keep warm on low heat.

Cook the Biscuits in a toaster oven or oven as per package directions. Serve the gravy over split hot biscuits.

Biscuits and gravy goes very well with scrambled eggs and pan fries, and if you want, put some gravy on your scrambled eggs as well.
Also, try to serve a good French Roast coffee with real warmed cream for a touch of New Orleans.

This meal won’t help your cholesterol (after all, I'm not yur doctor, I'm yur cook).... but it sure will taste great and stick to your ribs on a cold Fall or Spring morning. MmmmmmBoy!


....and take a moment to remember..... "Lest we Forget"....

Sunday, September 09, 2007

Country Style "Poke Chops" with Gravy & Cheddar Biscuits.. & Dessert

Well Sir....with the cooler weather startin t'come on's the time fer some country style Pork Chops with a great Gravy and a side of great tastin Cheddar Biscuits. My good amiga Sue Gertson frum down Texas way sent me these down home country recipe's...and I think I'm gonna make all three fer Monday dinner ...Thanks Susan....

Pork Chops with Country Gravy

4 boneless prok chops

1/4 cup all-purpose flour

3/4 teaspoon salt

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon dried rubbed sage

1 tablespoon butter

Cooking spray

1 1/2 cups low-fat milk

Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add pork to pan; cook on each side until browned, about 3 minutes. Reduce heat, and cook for 10 minutes or until done, turning pork once.

Remove pork from pan; keep warm. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly.

Serve with chops. Yield 4 servings (serving size: 1 chop and 1/2 cup gravy)


Cheddar Biscuits

2 C. Bisquick

2/3 C. milk

1/2 C. shredded Cheddar Cheese

1/2 C. butter or margarine, melted

1/4 tsp. garlic powder


Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Chocolate Decadence By Sue Gertson

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preheat oven to 350-degrees F.

Lightly coat muffin tin with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the tins, shaking and turning to coat. Set prepared tins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly.

Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes. Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended.

Spoon 2 tablespoons chocolate mixture into each tin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among tins, spreading to cover the chocolate chips.

Bake at 350-degrees F for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.