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