A 70-year-old Texas Rancher got his hand caught in a gate while working cattle. He wrapped the hand in his bandana and drove his pickup to the doctor. While suturing the laceration, the doctor asked the old man about George W. Bush being in the White House.
The old Texan said, "Well, ya know, Bush is a 'Post Turtle.'"
Not knowing what the old man meant, the doctor asked what a Post Turtle was.
The old man looked at him and drawled, "When you're driving down a country road and you come across a fence post with a turtle balanced on top, that's a Post Turtle."
The old man saw a puzzled look on the doctor's face, so he continued to explain:
"You know he didn't get there by himself, he doesn't belong there, he can't get anything done while he's up there, and you just want to help the poor dumb bastard get down."
Originally posted by WulebgrThat brought the tear to my sleepy eyes.. here is a rec, for you, for the rancher, and for that poor little turtle..
A 70-year-old Texas Rancher got his hand caught in a gate while working cattle. He wrapped the hand in his bandana and drove his pickup to the doctor. While suturing the laceration, the doctor asked the old man about George W. Bush being in the White House.
The old Texan said, "Well, ya know, Bush is a 'Post Turtle.'"
Not knowing what the old man meant ...[text shortened]... e while he's up there, and you just want to help the poor dumb bastard get down."
May all such wisdom be posted.
Personally, if I saw Bush on tip toes and tip fingers stuck high up with the post up his...
I would gladly use him for a shooting practice.
Commander's Palace Turtle Soup au Sherry
10 ounces (2-1/2 sticks) unsalted butter
3/4 cup all-purpose flour
1 pound turtle meat, cut into 1/2-inch cubes
1 cup minced celery (4 stalks)
2 medium onions, minced (2 medium)
1-1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato purée
1 quart beef stock
NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
Salt and freshly ground black pepper to taste, as needed
1/2 cup lemon juice
5 hard-boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.