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72Tundra

My Columbian Pernil (roasted pork shoulder) along with some of the wife empanadas , little sriracha on these and watch it you'll eat 4 quick.IMG_3133.jpgIMG_2175.jpg

Blackeyed pea avocado salad and some spring cube's lol IMG_1369.jpgIMG_2735.jpg

On January 10, 2017 at 7:22 PM, Usstoner said:

I love banana bread.

Man i love me some nana bread , or a strange as it sound zucchini bread rocks also 

 

Edited by 72Tundra

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Usstoner
4 hours ago, 72Tundra said:

If anyone ever wants a spore print ora syringe or two let me know 

Right on..I'm thinking about growing some mushrooms 

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Limos

I tried before and failed miserably...like got beat down and kicked all the way home failed. 

 

 

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Limos

I feel like I should always have a jar full...but it's rare I see a 1/8 

 

just a couple few journeys a years and some lightening of the soul in between 

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Ilynnboy

Me either,

I tried growing them in sterilized brown rice once.

Nice shrooms.

Havent had any in about 18-19 years.

They still Eye opening?

Edited by Ilynnboy

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72Tundra
35 minutes ago, flint_town_brown said:

THey are a little bit larger because they were grown on pastuerized horse shit spawned from Rye grain.  In those 18 gallon rubbermaid totes, I would regularly have shrooms hitting the lids.  Big fat fuckers.  I called them the grandfathers because they were packed so full of wisdom, you only needed one.

One G of aborts and I'm done , FTB looks as if we could have some conversations. Pan copes are my favorite . Lucky for me these can found in the wild

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72Tundra

And I had a great dinner at the big texan steak ranch the other day. I thought about the 72 oz challenge , then I seen the cut. Naw I'm good with the 32oz ribeye. IMG_5211.PNG

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Nub

Drools..i wish i could still eat food like i want too...sometimes i do and just deal with the consequences. Now i just buy the smallest most expensive cut, usually filey mignon..it does not compare to an 18 oz marbled ribeye tho..it just does not.

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72Tundra
Just now, brim said:

venison back strap tonight.....

Ok I'm hating on you that is the ultimate cut right there 

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Limos

Not bad but not burning the crust is tricky. Been making this style pizza since I was a teenager...picked up from an Italian uncle...modified over the years but never any complaints 4sho @72Tundra

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