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I had a white German Shepard named Patruska.

That was back in DU2

(poking around for a link.. wondering how long it would take to load)

See you in a week.

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x8358611

That stuff has spread up here to Illinois. It's wrapping around my legs as I type this.

Please see the Lounge SOP.

Thank You.

Lounge Moderators, Inc

Dr. Strange, CEO
Call Me Wesley, CFO
Orrex, WTF

No more posts!

sucks like a hard-rocking Canadian trio that plays awesome music and brings happiness to the masses like Nickelback can't.

have dinner at the Times Square Olive Garden. Anybody interested?

go ahead and start without me

So there!

Qwak

It says "kudzu" on the tag. I'll bet I can plant it in the yard, and it will spruce up the apartment complex a bit!

Carla Hall's Amazing Fried Chicken
Yields 4
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Ingredients

Dry Rub
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne pepper
1 small organic chicken, cut into 10 pieces
To Fry
3 eggs
1 cup buttermilk
1/4 cup water
Flour (for coating chicken pieces) (or gluten-free blend such as Bob’s Red Mill Gluten-Free All-Purpose Flour) *
Salt
Pepper
Peanut oil (for frying)
2 tbsp cornstarch

Instructions

Make Dry Rub: In a small bowl, combine the dry ingredients. Stir to blend. Place the chicken pieces in a plastic resealable bag and sprinkle with the dry rub. Seal bag and toss to coat each piece evenly. Refrigerate overnight. Two hours before cooking, remove chicken from the plastic bag and let sit in the refrigerator to dry out the skin slightly.
To Fry Chicken: Heat 1/2-inch of peanut oil in a cast iron skillet to 360°F. Use a candy or instant read thermometer to monitor the temperature.
Lightly beat the eggs and combine with the buttermilk and water in a shallow dish.
In another shallow dish, combine the flour and cornstarch and season with salt and pepper. Set the two dishes side by side next to the cast iron skillet with the flour mixture closest to the stove.
Immerse the pieces of chicken into the buttermilk mixture and drip off the excess. Transfer the flour mixture and remove the excess. Place it in the hot oil and fry until golden brown, using tongs to turn the chicken.
Check the chicken temperature with a thermometer. If it's not 160 degrees F yet, turn down the heat under the skillet and continue to cook.
Transfer cooked chicken to a wire rack set over a baking sheet. This helps keeps the chicken crispy. You can also place the baking sheet in a slow oven to keep chicken warm if you have to hold dinner a bit before serving.

Notes

http://theheritagecook.com/winner-winner-chicken-dinner/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+TheHeritageCook+%28The+Heritage+Cook%29

don't forget to order in French it really impresses them there .

Love the lyrics to this.....

Hey gray!!!
Yer duck looks a little fatter.
Good to see you again.
You must be almost as old as me now.

I'm using the Jack Benny Option.
39 forever.

as you well know.

But can't post anymore from a phone over there. Most of it is broken.

before accidentally hitting "View All" will crash my browser

Note the bottle at the far left. The Lounge and its Lizards getting out of the way, but enjoying the fun.

I'm dying here. You could almost name them!

So, who would be the one spinning out of control and almost getting ejected?

THEY DO IT THOUGH!!!!!

Right fucking now!

Time for cartoons

Or it wouldn't have then been spread out all over the DU-Internet

a few long lost Loungers checking in, nice to see y'all!

As long as we're strolling down memory lane, who started the "Don't touch the butt" thread?

I guess Skinner's a wizz with a crayon.

A mourning dove was doing his thing right outside our kitchen door. "Oh dear, dear, dear, dear...", wash, rinse, repeat, ad nauseam.

Hubby finally shouts out the door, "Would somebody get that fucking bird laid!"

Getting birds laid.

I've seen 'em in action; it ain't pretty. I have my standards.

Another standard shot in the ass.

It's worth coming in here to help!

Must keeps thread alive. Must.

Perfect!

An oldie, but goldie. You're on this list somewhere, often in combination

http://www.flamewarriorsguide.com

Good one!

Phew!

May the sauce be with you.

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Remember kudzu?
Remember the endless thread?

Those took dedication.

At one point I was watching people posting every 10 minutes on those threads.

I just about had have CPR after watching the number they did on GWTW and Sunset Blvd

"I saw it in a window and just had to have it."