GM wrote:

> 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...o-Ball-Soup.jp
> > g >> >> 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...!!!


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