- Joined
- 14 Mar 04
- Moves
- 186301
Originally posted by rookie54Well let me be the first to say that middle age is just that, the middle, and any slide at any age is a lot of fun if you just have to go with the flow.
while this is a new thread, soon enough it will be classifies as middle aged...
and,
the downhill slide into feeble minded oblivion will inevitable cause the thread to unravel, and die...
do not hesitate to let this thread know just how much you care, and love it...
tomorrow may be too late...
- Joined
- 09 Feb 10
- Moves
- 48656
Originally posted by Great Big SteesWell, one hopes it is the middle. lol
Well let me be the first to say that middle age is just that, the middle, and any slide at any age is a lot of fun if you just have to go with the flow.
And hey...40 is the new 30....60 the new 45....80 the new 60....
Give or take...something like that 😉
Originally posted by rookie54This thread is the 166732nd.
while this is a new thread, soon enough it will be classifies as middle aged...
and,
the downhill slide into feeble minded oblivion will inevitable cause the thread to unravel, and die...
do not hesitate to let this thread know just how much you care, and love it...
tomorrow may be too late...
It will become middle aged in about 15 years, so don't cry about it.
Originally posted by HandyAndyThank you for pointing out the fact...it wasn't unnoticed before, please post again in Kewpie's Site Ideas thread.
The cry smiley is broken. :'(
Thread 166416
dear russ,
our rock, our dove,
our one and only bearskin rug,
give us back our crying smiley,
she was our only joy,
(besides you)
and when we would bottle feed her,
she looked like our favorite toy...
all those who need our crybaby,
we all stand with a tear,
and tell you now, so you understand,
pawn lives matter, dear...
this post is nothing more than a blatant bump to further my incessant need for attention and fawning from my admirers…
well, it’s also a random recipe copied from the internet…
Before you begin, position one oven rack in the middle of the oven, and one approximately five inches from the top. Preheat the oven to 425 degrees.
Wash, dry, and core the Brussels sprouts, and trim away any brown or discolored leaves. Cut the sprouts in half, top to bottom. In a medium bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, minced garlic, sea salt and freshly ground pepper.
Line a baking sheet with aluminum foil and put the sprouts, cut side down, in the pan in a single layer. Sprinkle any remaining olive oil and garlic over the top.
Set the baking sheet on a rack in the middle of the preheated oven and cook for ten minutes. Remove the baking sheet from the oven, and with tongs, carefully turn each of the sprouts over so that they’re cut side up.
Return the sprouts to the oven and cook for an additional ten minutes.
When the Brussels sprouts have finished cooking, remove them from the oven. Turn the broiler on to the high setting.
Whisk together the honey, sriracha sauce, ½ teaspoon of olive oil, salt and lime juice. In a medium to large bowl, toss the hot Brussels sprouts with the glaze.
Return the sprouts to the baking sheet, arranging them cut side up in a single layer. Set the sheet under the broiler for 3 to 5 minutes. Keep an eye on them to make sure they don’t char – you want the caramelize them, and some edges might burn, but you don’t want the whole sprout to blacken.
Serve hot.
