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Comments

  1. says

    Great, we’ve had that yesterday! Although I seem to suck at closing/rollinng the cabbage leaves around the meat so that nothing spills out. It’s like an art.

  2. says

    #1. You’re early.
    #2. I shall be right on time, making my nasty-looking but delicious dinner on Tuesday.
    #3. I usually cut my cabbage up a lot more, and it becomes big motherfucking mess in my pot. I like this quarter of a head thing much better.
    #4. I drink car bombs = way more fun, not any of this nasty straight-up Jameson shit.

  3. says

    That looks awesome. One of the few irritations of living on a tiny island paradise is the difficulty of getting the ingredients for simple but delicious stuff like this.

    Did you go with any kind of gravy/sauce for this?

  4. Nancy Ortiz says

    I really wish you hadn’t posted this. I can taste that wonderful stuff from here. Jeez, I gotta call my sister and see if I can con her into boilin’ us up some dinner.

  5. Nancy Ortiz says

    PS: May I suggest you try powdered Coleman’s? You mix it up with water, vinegar or wine each time you use it. That way, it never gets dry or loses it’s remarkable, unforgettable flavor. They usually have it in upscale groceries–no need to go to a boutique type place. Enjoy!

  6. says

    St. Patrick’s Day is March 17th! Now, I personally don’t need an excuse to eat corned beef and cabbage, but I add carrots to the pot as well. And of course, the meal isn’t complete without mustard, though I’m partial to Gulden’s (Spicy Brown).

  7. chezjake says

    Looking good. I usually add a few onions to the pot as well. Colman’s is outstanding mustard, but I’d prefer some really fresh horseradish with the corned beef, and some butter and a drizzle of cider vinegar on the cabbage.

  8. says

    I did quarter a medium white onion and put it in the pot. That yellowish bit of slop on the front rim of the plate next to the potato is a bit of the disintegrated onion. I also dropped in a cheese-cloth sack containing three tablespoons of pre-mixed “pickling spice”, which includes cinnamon, mustard seed, allspice, coriander, bay leaf, ginger, cloves, chillies (whatever the fuck that is!), black pepper, mace, and cardamom.

  9. Physiogroupie IV says

    I shall be right on time, making my nasty-looking but delicious dinner on Tuesday.

    LOL

  10. says

    Maybe she doesn’t get the fact that your table setting has a knife, but no fork.

    I imagine the fork was in his mouth because he couldn’t wait to eat the shit. Personally, I am amazed the glass of Jameson is still full in the picture.

  11. says

    well, to be sure, I forgot to actually put up any pictures of the drinks….come to think of it that would’ve been kinda funny to witness failure

  12. says

    colman’s is indeed the shit – its the normal mustard we use back in blighty and these mild yank mustards just don’t cut the, erm, mustard by comparison.

  13. says

    Bloodyfuckingshit, I think my stomach is hiding somewhere up behind my kidneys now, even as I salivate. I’ve not eaten beef in, shit, 6 years and as such, eating that would be the digestive equivalent of noshing on an uncooked brick.

  14. becca says

    Personally, I am amazed the glass of Jameson is still full in the picture.
    Well, is there a betting pool on what # that glass was?

    Rachel Maddow had how to make an Irish coffee on her show today (I must say, I liked it much better than the usual popculture segment). It used motherfucking Jameson. And made me really sad I can’t drink.

  15. BB says

    No Guiness!? Just the Irish whiskey?
    Looks like it was delish anyway (comment is late, being I away).

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