Aren't T-bones fabricated from the shortloin primal?
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Sorry, when you said "prime" I assumed you were talking grade of meat (as in choice, prime, etc.).
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Pan seared chicken breast in olive oil, whole grain linguine in roasted garlic alfredo sauce.


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Wood plow, twice.
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Was in Bakersfield

Started at lengthwise
Had some Johnny garlic

Got some booze and went back to the hotel

Shit was pretty cash

Should've asked in memory where to eat....maybe breakfast advice?
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Should have hit me up. I would have had a Zeus and some stinky fries with you man.
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Taking this bad boy into work tomorrow for my birthday. Rhubarb pie (no strawberries!). I never make it because my wife does not like rhubarb and I would end up eating at least half the pie. Also made a chocolate sponge cake that is really good for those whose don't like rhubarb.


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Looks good, brother. Don't believe I've ever had rhubarb. I'd like to try it, though.
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Rhubarb is savory and intensely tart, with a texture similar to celery, only tougher. The structure breaks down completely after you add sugar and bake it. The pie is both sweet and tart with an undertone of stewed vegetables. Add a scoop of ice cream and there is nothing else like it.
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I really like Rhubarb and haven't had it in over 25 years sicne my grandmother died. She would make it.

Your description is spot on! :-)
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Eat the leaves Timmay!!!!
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I have a whole chicken. What should I do with it? I spatchcocked one last weekend and pan roasted it, so looking to do something different. Would like to spatchcock again, though, since I'm saving carcasses, backs, and necks for stock.
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Shove a beer can up its ass.
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Holy Schnikes!!


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Beef stroganoff. No parsley on hand, so no garnish.


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