On Friday, May 14, 2021 at 8:18:51 PM UTC-5, 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.
>
How many Matzos had to be emasculated to make that soup? I mean, you
never hear about any *other* part of them being eaten. Maybe the rest of
them isn't kosher.
>
> -sw
>
--Bryan