Pastrami was made from scratch starting with USA prime tri-tip
($6.99/lb). Cured 6 days and smoked over post oak to medium
doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
TJ's honey pale ale mustard on grilled Jewish rye.

https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg

Matzo ball soup from home made chicken stock and bloody Cesar
pickled beets on the side.

Then I'm gonna think about doing a nude hour on the Nordictrack
while masturbating with both hands, but will probably have Tillamook
Mudslide ice cream instead.

-sw

On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.
>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
> -sw


Since this is a "Jew - themed" post, Steve, maybe we should send you a mohel - I bet you could substitute your clipped foreskin for some of that yummo ****trami...!!!

On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
>
> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
The sandwich and beets look mouth-watering.
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.
>
I've never eaten Matzo ball soup so I can't comment on the flavor.
They just look like ping pong balls floating in a liquid. ;o)
>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
> -sw
>
Pleeeeeeeeeeeease, go with the Tillamook and Mudslide ice cream.

On Fri, 14 May 2021 18:31:42 -0700 (PDT), "
> wrote:

>On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
>>
>> Pastrami was made from scratch starting with USA prime tri-tip
>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> TJ's honey pale ale mustard on grilled Jewish rye.
>>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
>The sandwich and beets look mouth-watering.

Very good, don't criticise Sqwertz, only praise him. You've learnt.

>> Matzo ball soup from home made chicken stock and bloody Cesar
>> pickled beets on the side.
>>
>I've never eaten Matzo ball soup so I can't comment on the flavor.
>They just look like ping pong balls floating in a liquid. ;o)

Careful now!

On 5/14/2021 9:18 PM, Sqwertz wrote:
> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.

Sandwich looks excellent but I'll pass on the Matzo balls.


>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
> -sw
>
Crap. I never knew we had that choice. Things will be different around
here tomorrow.

Sqwertz wrote:
> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.
>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
> -sw
>

Popeye is proud of yoose.

Ray wrote:
> On Fri, 14 May 2021 18:31:42 -0700 (PDT), "
> > wrote:
>
>> On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
>>>
>>> Pastrami was made from scratch starting with USA prime tri-tip
>>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>>> TJ's honey pale ale mustard on grilled Jewish rye.
>>>
>>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>>
>> The sandwich and beets look mouth-watering.
>
> Very good, don't criticise Sqwertz, only praise him. You've learnt.
>

Have another whiff master!

On Fri, 14 May 2021 18:31:42 -0700 (PDT),
wrote:

> On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
> The sandwich and beets look mouth-watering.
>>
>> Matzo ball soup from home made chicken stock and bloody Cesar
>> pickled beets on the side.
>>
> I've never eaten Matzo ball soup so I can't comment on the flavor.
> They just look like ping pong balls floating in a liquid. ;o)

There's something oddly attractive about matzo balls. They're not
like any pasta or noodle, and I really do like the texture and how
they swell up with chicken goodness. And you cut into them, not
slurp them.

Grab a box of Manishewitcsz(sp?) Matzo Ball Soup and try it out.
It's not cheap - about $3.50/box (this one was half price because
it was cosmetically damaged). I used home made chicken stock from
the freezer for this soup, but the chicken powder soup base that
comes with it is also really good.

>> Then I'm gonna think about doing a nude hour on the Nordictrack
>> while masturbating with both hands, but will probably have Tillamook
>> Mudslide ice cream instead.
>>
> Pleeeeeeeeeeeease, go with the Tillamook and Mudslide ice cream.

I went with the Tillamoook Waffle Cone Swirl instead (both hands).
Tillamook ice cream sucks. Texas Blue Bell and Creamy Creations are
the best of the moderately-priced premium ice creams.

-sw

On Fri, 14 May 2021 22:34:30 -0400, Ed Pawlowski wrote:

> On 5/14/2021 9:18 PM, Sqwertz wrote:
>> Pastrami was made from scratch starting with USA prime tri-tip
>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> TJ's honey pale ale mustard on grilled Jewish rye.
>>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
>> Matzo ball soup from home made chicken stock and bloody Cesar
>> pickled beets on the side.
>
> Sandwich looks excellent but I'll pass on the Matzo balls.

You don't like balls?

>> masturbating with both hands, but will probably have Tillamook
>> Mudslide ice cream instead.
>>
> Crap. I never knew we had that choice. Things will be different around
> here tomorrow.

Yeah, but you don't get Tillamook ice cream there at the opposite
corner of the nation, only cheese. So don't retire The Rosie
Sisters just yet.

-sw

Sqwertz wrote:

> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.
>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
> -sw


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

Ray wrote:

> On Fri, 14 May 2021 18:31:42 -0700 (PDT), "
> > wrote:
>
> > On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
> > >
> >> Pastrami was made from scratch starting with USA prime tri-tip
> >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> >> doneness (about 139F). Home made sauerkraut and Havarti cheese,
> plus >> TJ's honey pale ale mustard on grilled Jewish rye.
> >>
> >>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >>
> > The sandwich and beets look mouth-watering.
>
> Very good, don't criticise Sqwertz, only praise him. You've learnt.
>
> >> Matzo ball soup from home made chicken stock and bloody Cesar
> >> pickled beets on the side.
> >>
> > I've never eaten Matzo ball soup so I can't comment on the flavor.
> > They just look like ping pong balls floating in a liquid. ;o)
>
> Careful now!


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

Sqwertz wrote:

> On Fri, 14 May 2021 18:31:42 -0700 (PDT),
> wrote:
>
> > On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
> >
> >>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >>
> > The sandwich and beets look mouth-watering.
> > >
> >> Matzo ball soup from home made chicken stock and bloody Cesar
> >> pickled beets on the side.
> >>
> > I've never eaten Matzo ball soup so I can't comment on the flavor.
> > They just look like ping pong balls floating in a liquid. ;o)
>
> There's something oddly attractive about matzo balls. They're not
> like any pasta or noodle, and I really do like the texture and how
> they swell up with chicken goodness. And you cut into them, not
> slurp them.
>
> Grab a box of Manishewitcsz(sp?) Matzo Ball Soup and try it out.
> It's not cheap - about $3.50/box (this one was half price because
> it was cosmetically damaged). I used home made chicken stock from
> the freezer for this soup, but the chicken powder soup base that
> comes with it is also really good.
>
> >> Then I'm gonna think about doing a nude hour on the Nordictrack
> >> while masturbating with both hands, but will probably have
> Tillamook >> Mudslide ice cream instead.
> > >
> > Pleeeeeeeeeeeease, go with the Tillamook and Mudslide ice cream.
>
> I went with the Tillamoook Waffle Cone Swirl instead (both hands).
> Tillamook ice cream sucks. Texas Blue Bell and Creamy Creations are
> the best of the moderately-priced premium ice creams.
>
> -sw


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

Ed Pawlowski wrote:

> On 5/14/2021 9:18 PM, Sqwertz wrote:
> > Pastrami was made from scratch starting with USA prime tri-tip
> > ($6.99/lb). Cured 6 days and smoked over post oak to medium
> > doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> > TJ's honey pale ale mustard on grilled Jewish rye.
> >
> >
https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >
> > Matzo ball soup from home made chicken stock and bloody Cesar
> > pickled beets on the side.
>
> Sandwich looks excellent but I'll pass on the Matzo balls.
>
>
> >
> > Then I'm gonna think about doing a nude hour on the Nordictrack
> > while masturbating with both hands, but will probably have Tillamook
> > Mudslide ice cream instead.
> >
> > -sw
> >
> Crap. I never knew we had that choice. Things will be different
> around here tomorrow.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

On 2021-05-14 10:34 p.m., Ed Pawlowski wrote:
> On 5/14/2021 9:18 PM, Sqwertz wrote:
>> Pastrami was made from scratch starting with USA prime tri-tip
>> ($6.99/lb).Â* Cured 6 days and smoked over post oak to medium
>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> TJ's honey pale ale mustard on grilled Jewish rye.
>>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
>> Matzo ball soup from home made chicken stock and bloody Cesar
>> pickled beets on the side.
>
> Sandwich looks excellent but I'll pass on the Matzo balls.
>
I have only had Matzo balls a couple times. I liked them.

Dave Smith wrote:

> On 2021-05-14 10:34 p.m., Ed Pawlowski wrote:
> > On 5/14/2021 9:18 PM, Sqwertz wrote:
> >> Pastrami was made from scratch starting with USA prime tri-tip
> >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> >> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> >> TJ's honey pale ale mustard on grilled Jewish rye.
> >>
> >> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >>
> >> Matzo ball soup from home made chicken stock and bloody Cesar
> >> pickled beets on the side.
> >
> > Sandwich looks excellent but I'll pass on the Matzo balls.
> >
> I have only had Matzo balls a couple times. I liked them.


"What's the frequency, Dave?"

Sqwertz wrote:

> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.
>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
> -sw

Looks great Steve!

The bread seems salt crusted a little? Not sure. I'd be interested in
that if so.

Sqwertz wrote:

> On Fri, 14 May 2021 18:31:42 -0700 (PDT),
> wrote:
>
> > On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
> >
> >>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >>
> > The sandwich and beets look mouth-watering.
> > >
> >> Matzo ball soup from home made chicken stock and bloody Cesar
> >> pickled beets on the side.
> >>
> > I've never eaten Matzo ball soup so I can't comment on the flavor.
> > They just look like ping pong balls floating in a liquid. ;o)
>
> There's something oddly attractive about matzo balls. They're not
> like any pasta or noodle, and I really do like the texture and how
> they swell up with chicken goodness. And you cut into them, not
> slurp them.
>
> Grab a box of Manishewitcsz(sp?) Matzo Ball Soup and try it out.
> It's not cheap - about $3.50/box (this one was half price because
> it was cosmetically damaged). I used home made chicken stock from
> the freezer for this soup, but the chicken powder soup base that
> comes with it is also really good.
>

I've never made that but it interests me. How difficult was it to
folllow the package directions?

https://www.allrecipes.com/recipe/17...tzo-ball-soup/

THat's all I know about it.


> I went with the Tillamoook Waffle Cone Swirl instead (both hands).
> Tillamook ice cream sucks. Texas Blue Bell and Creamy Creations are
> the best of the moderately-priced premium ice creams.

There's a local creamery here that makes a wonderful Ice Cream, so rich
you can only eat one scoup!

On Sat, 15 May 2021 13:44:20 -0500, "cshenk"
> wrote:

>Sqwertz wrote:
>
>> On Fri, 14 May 2021 18:31:42 -0700 (PDT),
>> wrote:
>>
>> > They just look like ping pong balls floating in a liquid. ;o)
>>
>> There's something oddly attractive about matzo balls. They're not
>> like any pasta or noodle, and I really do like the texture and how
>> they swell up with chicken goodness. And you cut into them, not
>> slurp them.
>>
>> Grab a box of Manishewitcsz(sp?) Matzo Ball Soup and try it out.
>> It's not cheap - about $3.50/box (this one was half price because
>> it was cosmetically damaged). I used home made chicken stock from
>> the freezer for this soup, but the chicken powder soup base that
>> comes with it is also really good.
>>
>
>I've never made that but it interests me. How difficult was it to
>folllow the package directions?

Are you suggesting Sqwertz has trouble following package directions?
Careful now!

cshenk wrote:
> Sqwertz wrote:
>
>> Pastrami was made from scratch starting with USA prime tri-tip
>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> TJ's honey pale ale mustard on grilled Jewish rye.
>>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
>> Matzo ball soup from home made chicken stock and bloody Cesar
>> pickled beets on the side.
>>
>> Then I'm gonna think about doing a nude hour on the Nordictrack
>> while masturbating with both hands, but will probably have Tillamook
>> Mudslide ice cream instead.
>>
>> -sw
>
> Looks great Steve!
>
> The bread seems salt crusted a little? Not sure. I'd be interested in
> that if so.
>

Not salt. That's from all the whacking off on da nordic track.

On Saturday, May 15, 2021 at 2:29:45 PM UTC-5, Hank Rogers wrote:
> cshenk wrote:
> > Sqwertz wrote:
> >
> >> Pastrami was made from scratch starting with USA prime tri-tip
> >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> >> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> >> TJ's honey pale ale mustard on grilled Jewish rye.
> >>
> >> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >>
> >> Matzo ball soup from home made chicken stock and bloody Cesar
> >> pickled beets on the side.
> >>
> >> Then I'm gonna think about doing a nude hour on the Nordictrack
> >> while masturbating with both hands, but will probably have Tillamook
> >> Mudslide ice cream instead.
> >>
> >> -sw
> >
> > Looks great Steve!
> >
> > The bread seems salt crusted a little? Not sure. I'd be interested in
> > that if so.
> >
> Not salt. That's from all the whacking off on da nordic track.


"Crusty"... Lol...!!!

--
Best
Greg

Dave Smith wrote:

> On 2021-05-14 10:34 p.m., Ed Pawlowski wrote:
> > On 5/14/2021 9:18 PM, Sqwertz wrote:
> > > Pastrami was made from scratch starting with USA prime tri-tip
> > > ($6.99/lb).Â* Cured 6 days and smoked over post oak to medium
> > > doneness (about 139F). Home made sauerkraut and Havarti cheese,
> > > plus TJ's honey pale ale mustard on grilled Jewish rye.
> > >
> > >
https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> > >
> > > Matzo ball soup from home made chicken stock and bloody Cesar
> > > pickled beets on the side.
> >
> > Sandwich looks excellent but I'll pass on the Matzo balls.
> >
> I have only had Matzo balls a couple times. I liked them.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

GM wrote:

> On Saturday, May 15, 2021 at 2:29:45 PM UTC-5, Hank Rogers wrote:
> > cshenk wrote:
> > > Sqwertz wrote:
> > >
> > >> Pastrami was made from scratch starting with USA prime tri-tip
> > >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> > >> doneness (about 139F). Home made sauerkraut and Havarti cheese,
> > plus >> TJ's honey pale ale mustard on grilled Jewish rye.
> > >>
> > >>
> > https://i.postimg.cc/0QFktgX1/Pastra...o-Ball-Soup.jp
> > g >> >> Matzo ball soup from home made chicken stock and bloody
> > Cesar >> pickled beets on the side.
> > >>
> > >> Then I'm gonna think about doing a nude hour on the Nordictrack
> > >> while masturbating with both hands, but will probably have
> > Tillamook >> Mudslide ice cream instead.
> > >>
> > >> -sw
> > >
> > > Looks great Steve!
> > >
> > > The bread seems salt crusted a little? Not sure. I'd be
> > > interested in that if so.
> > >
> > Not salt. That's from all the whacking off on da nordic track.
>
>
> "Crusty"... Lol...!!!


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

cshenk wrote:

> Sqwertz wrote:
>
> > Pastrami was made from scratch starting with USA prime tri-tip
> > ($6.99/lb). Cured 6 days and smoked over post oak to medium
> > doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> > TJ's honey pale ale mustard on grilled Jewish rye.
> >
> >
https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >
> > Matzo ball soup from home made chicken stock and bloody Cesar
> > pickled beets on the side.
> >
> > Then I'm gonna think about doing a nude hour on the Nordictrack
> > while masturbating with both hands, but will probably have Tillamook
> > Mudslide ice cream instead.
> >
> > -sw
>
> Looks great Steve!
>
> The bread seems salt crusted a little? Not sure. I'd be interested
> in that if so.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

On Saturday, May 15, 2021 at 2:45:35 AM UTC-5, Sqwertz wrote:
>
> On Fri, 14 May 2021 18:31:42 -0700 (PDT),
> wrote:
>
> > On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
> >
> >> Then I'm gonna think about doing a nude hour on the Nordictrack
> >> while masturbating with both hands, but will probably have Tillamook
> >> Mudslide ice cream instead.
> >>
> > Pleeeeeeeeeeeease, go with the Tillamook and Mudslide ice cream.
> >
Thank you, thank you!!
>
> I went with the Tillamoook Waffle Cone Swirl instead (both hands).
> Tillamook ice cream sucks. Texas Blue Bell and Creamy Creations are
> the best of the moderately-priced premium ice creams.
>
> -sw
>
We have Blue Bell ice cream here so I'm assuming when you say Texas
Blue Bell you're inferring it is made in Texas. A few weeks ago I bought
a half gallon of Turkey Hill butter pecan ice cream. I was NOT impressed.
The ice cream had a great creamy texture but nothing in the way of flavor
except it tasted like bland vanilla. No rich butter pecan flavor and it was
seriously lacking in nuts.

It has not inspired me to try any of their other flavors.

On Sat, 15 May 2021 18:00:37 -0700 (PDT), "
> wrote:

>On Saturday, May 15, 2021 at 2:45:35 AM UTC-5, Sqwertz wrote:
>>
>> On Fri, 14 May 2021 18:31:42 -0700 (PDT),
>> wrote:
>>
>> > On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
>> >
>> >> Then I'm gonna think about doing a nude hour on the Nordictrack
>> >> while masturbating with both hands, but will probably have Tillamook
>> >> Mudslide ice cream instead.
>> >>
>> > Pleeeeeeeeeeeease, go with the Tillamook and Mudslide ice cream.
>> >
>Thank you, thank you!!
>>
>> I went with the Tillamoook Waffle Cone Swirl instead (both hands).
>> Tillamook ice cream sucks. Texas Blue Bell and Creamy Creations are
>> the best of the moderately-priced premium ice creams.
>>
>> -sw
>>
>We have Blue Bell ice cream here so I'm assuming when you say Texas
>Blue Bell you're inferring it is made in Texas. A few weeks ago I bought
>a half gallon of Turkey Hill butter pecan ice cream. I was NOT impressed.
>The ice cream had a great creamy texture but nothing in the way of flavor
>except it tasted like bland vanilla. No rich butter pecan flavor and it was
>seriously lacking in nuts.
>
>It has not inspired me to try any of their other flavors.

Ask them, theyre here. "You can stop saying that now. Thank you."

On Sat, 15 May 2021 13:36:07 -0500, "cshenk"
> wrote:

>Sqwertz wrote:
>
>> Pastrami was made from scratch starting with USA prime tri-tip
>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> TJ's honey pale ale mustard on grilled Jewish rye.
>>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
>> Matzo ball soup from home made chicken stock and bloody Cesar
>> pickled beets on the side.
>>
>> Then I'm gonna think about doing a nude hour on the Nordictrack
>> while masturbating with both hands, but will probably have Tillamook
>> Mudslide ice cream instead.
>>
>> -sw
>
>Looks great Steve!
>
>The bread seems salt crusted a little? Not sure. I'd be interested in
>that if so.

Ask them, theyre here. "You can stop saying that now. Thank you."

On Sat, 15 May 2021 18:00:37 -0700 (PDT), "
> wrote:

>On Saturday, May 15, 2021 at 2:45:35 AM UTC-5, Sqwertz wrote:
>>
>> On Fri, 14 May 2021 18:31:42 -0700 (PDT),
>> wrote:
>>
>> > On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
>> >
>> >> Then I'm gonna think about doing a nude hour on the Nordictrack
>> >> while masturbating with both hands, but will probably have Tillamook
>> >> Mudslide ice cream instead.
>> >>
>> > Pleeeeeeeeeeeease, go with the Tillamook and Mudslide ice cream.
>> >
>Thank you, thank you!!
>>
>> I went with the Tillamoook Waffle Cone Swirl instead (both hands).
>> Tillamook ice cream sucks. Texas Blue Bell and Creamy Creations are
>> the best of the moderately-priced premium ice creams.
>>
>> -sw
>>
>We have Blue Bell ice cream here so I'm assuming when you say Texas
>Blue Bell you're inferring it is made in Texas. A few weeks ago I bought
>a half gallon of Turkey Hill butter pecan ice cream. I was NOT impressed.
>The ice cream had a great creamy texture but nothing in the way of flavor
>except it tasted like bland vanilla. No rich butter pecan flavor and it was
>seriously lacking in nuts.
>
>It has not inspired me to try any of their other flavors.

Ask them, theyre here. "You can stop saying that now. Thank you."

On Sat, 15 May 2021 13:44:20 -0500, "cshenk"
> wrote:

>Sqwertz wrote:
>
>> On Fri, 14 May 2021 18:31:42 -0700 (PDT),
>> wrote:
>>
>> > On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
>> >
>> >>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>> >>
>> > The sandwich and beets look mouth-watering.
>> > >
>> >> Matzo ball soup from home made chicken stock and bloody Cesar
>> >> pickled beets on the side.
>> >>
>> > I've never eaten Matzo ball soup so I can't comment on the flavor.
>> > They just look like ping pong balls floating in a liquid. ;o)
>>
>> There's something oddly attractive about matzo balls. They're not
>> like any pasta or noodle, and I really do like the texture and how
>> they swell up with chicken goodness. And you cut into them, not
>> slurp them.
>>
>> Grab a box of Manishewitcsz(sp?) Matzo Ball Soup and try it out.
>> It's not cheap - about $3.50/box (this one was half price because
>> it was cosmetically damaged). I used home made chicken stock from
>> the freezer for this soup, but the chicken powder soup base that
>> comes with it is also really good.
>>
>
>I've never made that but it interests me. How difficult was it to
>folllow the package directions?
>
>https://www.allrecipes.com/recipe/17...tzo-ball-soup/
>
>THat's all I know about it.
>
>
>> I went with the Tillamoook Waffle Cone Swirl instead (both hands).
>> Tillamook ice cream sucks. Texas Blue Bell and Creamy Creations are
>> the best of the moderately-priced premium ice creams.
>
>There's a local creamery here that makes a wonderful Ice Cream, so rich
>you can only eat one scoup!

Ask them, theyre here. "You can stop saying that now. Thank you."

On Sat, 15 May 2021 13:36:07 -0500, "cshenk"
> wrote:

>Sqwertz wrote:
>
>> Pastrami was made from scratch starting with USA prime tri-tip
>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> TJ's honey pale ale mustard on grilled Jewish rye.
>>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
>> Matzo ball soup from home made chicken stock and bloody Cesar
>> pickled beets on the side.
>>
>> Then I'm gonna think about doing a nude hour on the Nordictrack
>> while masturbating with both hands, but will probably have Tillamook
>> Mudslide ice cream instead.
>>
>> -sw
>
>Looks great Steve!
>
>The bread seems salt crusted a little? Not sure. I'd be interested in
>that if so.

Ask them, theyre here. "You can stop saying that now. Thank you."

On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg

You inspired me to buy a half pound of pastrami and a loaf of good rye
bread. We'll have pastrami sandwiches for lunch today.

Cindy Hamilton

On Monday, May 17, 2021 at 11:10:04 AM UTC-4, Cindy Hamilton wrote:
> On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
> > Pastrami was made from scratch starting with USA prime tri-tip
> > ($6.99/lb). Cured 6 days and smoked over post oak to medium
> > doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> > TJ's honey pale ale mustard on grilled Jewish rye.
> >
> > https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> You inspired me to buy a half pound of pastrami and a loaf of good rye
> bread. We'll have pastrami sandwiches for lunch today.

I never understood all the black pepper than goes into Pastrami. Or for that matter, St.Louis style BBQ ribs.

On Monday, May 17, 2021 at 2:07:46 PM UTC-4, bruce bowser wrote:
> On Monday, May 17, 2021 at 11:10:04 AM UTC-4, Cindy Hamilton wrote:
> > On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
> > > Pastrami was made from scratch starting with USA prime tri-tip
> > > ($6.99/lb). Cured 6 days and smoked over post oak to medium
> > > doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> > > TJ's honey pale ale mustard on grilled Jewish rye.
> > >
> > > https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> > You inspired me to buy a half pound of pastrami and a loaf of good rye
> > bread. We'll have pastrami sandwiches for lunch today.
> I never understood all the black pepper than goes into Pastrami. Or for that matter, St.Louis style BBQ ribs.

You'd better stick to McDonald's, then.

Cindy Hamilton

On Monday, May 17, 2021 at 2:48:24 PM UTC-4, Cindy Hamilton wrote:
> On Monday, May 17, 2021 at 2:07:46 PM UTC-4, bruce bowser wrote:
> > On Monday, May 17, 2021 at 11:10:04 AM UTC-4, Cindy Hamilton wrote:
> > > On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
> > > > Pastrami was made from scratch starting with USA prime tri-tip
> > > > ($6.99/lb). Cured 6 days and smoked over post oak to medium
> > > > doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> > > > TJ's honey pale ale mustard on grilled Jewish rye.
> > > >
> > > > https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> > > You inspired me to buy a half pound of pastrami and a loaf of good rye
> > > bread. We'll have pastrami sandwiches for lunch today.
> > I never understood all the black pepper than goes into Pastrami. Or for that matter, St.Louis style BBQ ribs.
> You'd better stick to McDonald's, then.

That was the other day. I tried Burger King's plain double with fry. Not as good. Oh, you remind me. Now, i'm going to try your suggestion of the chilli sauce on the burger, with no other fixing. We'll see how it tastes.

On Sat, 15 May 2021 13:44:20 -0500, cshenk wrote:

> Sqwertz wrote:
>
>> Grab a box of Manishewitcsz(sp?) Matzo Ball Soup and try it out.
>> It's not cheap - about $3.50/box (this one was half price because
>> it was cosmetically damaged). I used home made chicken stock from
>> the freezer for this soup, but the chicken powder soup base that
>> comes with it is also really good.
>
> I've never made that but it interests me. How difficult was it to
> folllow the package directions?

The instructions aren't in Silbo Gomero or Xhosam, they're in
English.

I don't have the package anymore, but I've got the instructions from
30 years ago. Mix meal packet with 2TB oil and an egg. Let stand
for 15 minutes while you bring the soup mix and 1.5 quarts water to
a boil. Form 1" balls and drop them into boiling soup and simmer for
15-20 minutes. Done.

I don't knpw why you included this recipe while asking me about the
other.

> https://www.allrecipes.com/recipe/17...tzo-ball-soup/
>
> THat's all I know about it.

And now you know 3X as much.

-sw

On Sat, 15 May 2021 13:36:07 -0500, cshenk wrote:

> Sqwertz wrote:
>
>> Pastrami was made from scratch starting with USA prime tri-tip
>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> TJ's honey pale ale mustard on grilled Jewish rye.
>>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
>> Matzo ball soup from home made chicken stock and bloody Cesar
>> pickled beets on the side.
>>
>> Then I'm gonna think about doing a nude hour on the Nordictrack
>> while masturbating with both hands, but will probably have Tillamook
>> Mudslide ice cream instead.

>
> Looks great Steve!
>
> The bread seems salt crusted a little? Not sure. I'd be interested in
> that if so.

That's errant flour. You bake bread, right? Rye loaves are never
salt crusted, only seeded - unlike rye weck rolls, German or
Italian breadsticks, and crackers.

I can't think of any loaf that's normally salt-crusted, only smaller
breads.

-sw

On Friday, May 21, 2021 at 6:51:03 AM UTC-4, Sqwertz wrote:
> On Sat, 15 May 2021 13:36:07 -0500, cshenk wrote:
>
> > Sqwertz wrote:
> >
> >> Pastrami was made from scratch starting with USA prime tri-tip
> >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> >> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> >> TJ's honey pale ale mustard on grilled Jewish rye.
> >>
> >> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >>
> >> Matzo ball soup from home made chicken stock and bloody Cesar
> >> pickled beets on the side.
> >>
> >> Then I'm gonna think about doing a nude hour on the Nordictrack
> >> while masturbating with both hands, but will probably have Tillamook
> >> Mudslide ice cream instead.
>
> >
> > Looks great Steve!
> >
> > The bread seems salt crusted a little? Not sure. I'd be interested in
> > that if so.
> That's errant flour. You bake bread, right? Rye loaves are never
> salt crusted, only seeded - unlike rye weck rolls, German or
> Italian breadsticks, and crackers.
>
> I can't think of any loaf that's normally salt-crusted, only smaller
> breads.

I used (very occasionally) to get an onion-dill rye from a bakery in
Cincinnati that put a little salt on the top.

The problem is, of course, that salt is hygroscopic. Either atmospheric
moisture dissolves it or it sucks moisture out of the bread.

Cindy Hamilton

On Fri, 21 May 2021 05:50:57 -0500, Sqwertz >
wrote:

>On Sat, 15 May 2021 13:36:07 -0500, cshenk wrote:
>
>> Sqwertz wrote:
>>
>>> Pastrami was made from scratch starting with USA prime tri-tip
>>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>>> TJ's honey pale ale mustard on grilled Jewish rye.
>>>
>>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>>
>>> Matzo ball soup from home made chicken stock and bloody Cesar
>>> pickled beets on the side.
>>>
>>> Then I'm gonna think about doing a nude hour on the Nordictrack
>>> while masturbating with both hands, but will probably have Tillamook
>>> Mudslide ice cream instead.
>
>>
>> Looks great Steve!
>>
>> The bread seems salt crusted a little? Not sure. I'd be interested in
>> that if so.
>
>That's errant flour. You bake bread, right? Rye loaves are never
>salt crusted, only seeded - unlike rye weck rolls, German or
>Italian breadsticks, and crackers.
>
>I can't think of any loaf that's normally salt-crusted, only smaller
>breads.
>
>-sw

small breads, I agree. In my hometown we used to get rye rolls that
were salted.
Janet US

On Fri, 21 May 2021 09:37:21 -0600, US Janet wrote:

> On Fri, 21 May 2021 05:50:57 -0500, Sqwertz >
> wrote:
>
>>On Sat, 15 May 2021 13:36:07 -0500, cshenk wrote:
>>
>>> Sqwertz wrote:
>>>
>>>> Pastrami was made from scratch starting with USA prime tri-tip
>>>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>>>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>>>> TJ's honey pale ale mustard on grilled Jewish rye.
>>>>
>>>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>>>
>>>> Matzo ball soup from home made chicken stock and bloody Cesar
>>>> pickled beets on the side.
>>>>
>>>> Then I'm gonna think about doing a nude hour on the Nordictrack
>>>> while masturbating with both hands, but will probably have Tillamook
>>>> Mudslide ice cream instead.
>>
>>>
>>> Looks great Steve!
>>>
>>> The bread seems salt crusted a little? Not sure. I'd be interested in
>>> that if so.
>>
>>That's errant flour. You bake bread, right? Rye loaves are never
>>salt crusted, only seeded - unlike rye weck rolls, German or
>>Italian breadsticks, and crackers.
>>
>>I can't think of any loaf that's normally salt-crusted, only smaller
>>breads.
>
> small breads, I agree. In my hometown we used to get rye rolls that
> were salted.

With caraway - I miss those. I made some breadsticks relatively
recently. Err, 9 years ago

http://www.flickr.com/photos/sqwertz...in/photostream

-sw

On Mon, 17 May 2021 08:09:59 -0700 (PDT), Cindy Hamilton wrote:

> On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
>> Pastrami was made from scratch starting with USA prime tri-tip
>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> TJ's honey pale ale mustard on grilled Jewish rye.
>>
>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
> You inspired me to buy a half pound of pastrami and a loaf of good rye
> bread. We'll have pastrami sandwiches for lunch today.

Well, I meant to inspire somebody here to make their own pastrami
and/or sauerkraut ....

-sw

On Sat, 22 May 2021 20:13:59 -0500, Sqwertz >
wrote:

>On Mon, 17 May 2021 08:09:59 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
>>> Pastrami was made from scratch starting with USA prime tri-tip
>>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>>> TJ's honey pale ale mustard on grilled Jewish rye.
>>>
>>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>
>> You inspired me to buy a half pound of pastrami and a loaf of good rye
>> bread. We'll have pastrami sandwiches for lunch today.
>
>Well, I meant to inspire somebody here to make their own pastrami
>and/or sauerkraut ....
>
>-sw

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.