corny but cute!
Unfortunately I found plenty of "mouse evidence" in my spare room where I store everything. My two cats aren't terribly effective, well I guess they can't be with the door shut. So….I guess it will be open from now on. But I put some D-con in just to be sure. In places the cats can't get to it. Now that I mentioned it, I'm going to have to check with the company...what if my cats eat a mouse that ate some D-con? It doesn't kill the mouse immediately.
These two friends, Derek and Marcus are playing basketball, and when they are done, head for the showers. Marcus says "Hey, Derek, I wouldn't normally say anything, but I figure we've been friends for years….your dick looks a lot bigger. What's the deal?" Derek says "I've been rubbing butter on it, I read about it in a men's magazine about how to enlarge your cock." The next week, they head for the showers again. Marcus, ever the thoughtful observant friend says" Hey Derek, your dick looks smaller this week..." Marcus says "I found out I'm allergic to dairy products, so I've been using Crisco instead." "No wonder it's smaller, " Marcus replies " Crisco is shortening!"
Baked Ham and Cheese Sandwiches
1 lb. cheese, shredded
1 lb. ground ham (you could either mince, or put through a food processor if you don't have a grinder)
3 small pickles, minced (or a 1/4 cup relish)
3 T grated onion
4 T mayonnaise or salad dressing as you prefer
Combine all ingredients. Place mixture on 12 buns, wrap in foil. Bake at 350 F for 15 minutes.
I found this while cleaning house - I must have really liked it because I asked the person to write it out on a piece of paper for me. Sounds easy and different. Halve the recipe if you don't need 12 sandwiches, of course!
Enjoy
I used to love making pork chops with Mrs. Grass onion soup mix.
Layer the pork chops in a baking dish, maybe 6 pork chops. Sprinkle a 4-6 serving size (I forget exactly now, but the family size pkg, not the one cup) onion soup mix over the top. Add a can or two of drained, stewed tomatoes, which you've chopped a bit. Pour the juice down the side of the pan so you don't wash over the onion soup mix.
Bake for 90 minutes, covered. Uncover, bake until tender as you like, adding a little bit more liquid if needed.
Much Lower Sodium Version and much better healthwise than battered & fried!
Lay 1/2" onion slices in the bottom of your baking dish. Add the rinsed chops. Cover generously with no sodium seasoning of your choice, plus garlic powder, a bit of Italian Seasoning and pepper. Add diced or stewed tomatoes, no salt added. Top with more onion slices. Add water to make 1/2" in the pan. Cover, bake one hour or one hour 15 minutes. Then bake uncovered, turning every 15 or 20 minutes so the chops don't dry out. Usually another hour will do it, but bake until desired tenderness is acheived. Delicious.
I will ask my grandmother about "Rich Milk" from the 1950's in case my answer is wrong, and I what I know about the 50's is what I read, same as you. Milk men used to deliver dairy products to the home and there were several different grades of milk. Rich milk was not half and half or evaporated, it was just the richest offered by the dairy. So to duplicate that I think I would just put 1/4 cup half and half and 3/4 cup regular, whole milk.
Yes, you still scald the milk. Pasteurization is a very gentle process compared to BOILING! It changes the taste for sure. Just to be sure, scalding means bringing the milk to a boil over medium heat. You don't leave it boiling, but it should definitely foam up for a few seconds. Stir constantly when it starts to get hot too.
You must write again after you make it to let me know how it turned out AND if it is hard as a brick the next day, assuming there are any leftovers! Well one day, you'll make enough to store and let me know.
Definitely keep posting here, but if you need a quick answer, PM me - sometimes I don't visit for several days.
My friend Debbie spent 32 years working at Big Boy restaurant here in Michigan. Seems everything she touches is delcious even if it is just a simple fruit salad. Of course, presentation is half the battle and her dishes are always beautifully arranged.
I was over there last week and the BBQ chicken was just fantastic. I know I'm supposed to be trying for vegetarian, and I still hate the cruelty aspect, but it was just so darn tasty.
Today, she showed me step by step exactly how she makes it so yummy:
Prepare and start baking the chicken
Place well rinsed chicken pieces (with or without skin as you desire) in a large baking dish. Line with foil for easy clean up. Sprinkle generously with Italian Seasoning (blend of oregano, basil, etc.) and garlic powder, dash of pepper and salt. Add water about 1/2" deep and place in preheated oven to bake for one and one half hours, turning pieces every 30 minutes so they don't dry out. She baked hers uncovered. She also likes really done chicken, you might try 45 minutes to start. 350F
Prepare Barbecue Sauce
Of course, a true Chef probably never makes exactly the same sauce twice. But hers are always delicious.
In a small soup pot, place coarsley chopped small onion or two and four or five cloves chopped garlic. (It is not necessary to finely mince, since it is going to be boiled then baked.) Add barely enough water to cover. Boil gently for 15 minutes. Add 1/2 Tbsp. each white vinegar, lemon juice (bottled is fine) and hot sauce. Dash black pepper. Add two 18 oz bottles of Open Pit thick and tangy or the sauce of your choice. Stir and simmer until hot. After first baking period, remove chicken from oven. Submerge chicken pieces in BBQ sauce for a minute and then replace in pan. Add more BBQ sauce on top of chicken. Bake another hour, basting wtih more sauce as needed every 30 minutes.
Save left over BBQ sauce from pot and from chicken pan for next time. Obviously store leftover sauce in fridge.
**** note, if you have reallly large breast pieces, you can slice them in half, but not all the way, horizontally. Place BBQ sauce in between if desired.
Let me know what you think.
So, Knoghoti, which variation are you trying first (or is it French Vanilla?)
I think this news report is a spoof! Harry Reems kept his own name, got into real estate and is still getting heckled about making porn films. There is prank telephone call on YouTube from just a short while ago. He also got religion, which isn't always a defining thing, but put the two together, it makes this seem very unlikely. Ron Jeremy? He hasn't even been remotely good looking since he was 25. I could never see him in this!
I don't know about freezer temperature - since the commercial ice cream is NOT hard as a brick.
But try my favorite 1950 Betty Crocker Cookbook recipe:
French Vanilla Ice Cream
1 cup rich milk
1/2 cup sugar
1/8 tsp. salt
3 egg yolks beaten
1 cup whipping cream
1 Tbsp. vanilla
Scald the milk, stir in sugar, salt and egg yolks. Cook over low heat until it boils. Boil just one minute, stirring constantly. Cool completely. Whip cream until barely stiff, stir in vanilla. Combine with cooled milk mixture, freeze in ice cream freezer. Makes 1 qt. If you have a large freezer, of course, you can just double everything.
**** For regular vanilla, substitute 1 Tbsp. flour for the egg yolks.
For coffee ice cream, scald milk with three Tbsb. ground coffee, then strain out grounds.
For chocolate, add 2 squares baking chocolate with 1/4 cup water with the milk. Stir until well melted.
For peppermint, add 1/4 pound crushed peppermint candies with the milk.
For peach or strawberry - add 1 1/4 cups crushed fresh fruit sweetened with 1/2 cup sugar to the milk.
This should keep you busy for a while. 
Sinfully lucious is right! About 100 grams of fat per serving! But delicious. Definitely seems very straightforward and not much room for error. I do like silicone bakeware, great suggestion. Lining a regular pan with waxed paper (grease pan first) and letting the paper hang over works also.
The market where I shop started carrying Chicken of the Sea Sardines. They are only a buck a can on sale. I like the ones in tomato sauce, lightly smoked and water. The tomato sauce is my favorite. The Louisiana hot sauce flavor is not hot and has a slight but funny aftertaste. Just get the tomato sauce ones and add a couple drops of your favorite hot sauce.
so….I make my favorite toast and put the sardines on top.
Another thing I just discovered is Loretta Brand potato 'mixes.' They come in Scalloped and Au Gratin potatoes. Each box makes 5 one-half cup serviings and you only have to add 2 cups hot water, 1/2 cup milk and 2 Tbsp. butter or margarine. They can be made on top of the stove or in the oven. Although if you make them on the stove, I simmer them for about 1/2 hour and add about 1 3/4 cup water. Unlike many prepared potato products, these have no aftertaste. These too are on sale for $1.00 a box all the time.
And AMAZINGLY, each serving has only 218 mg. of sodium, slightly more if you add in the milk & butter.
So "cheers" to the no-cook crowd.
Martini - one would think self preservation would be important, but look at the banks. The government gave them 700 billion, which was probably much closer to a trillion dollars. Ostensibly this was to stabilize the economy and free up credit. Neither of which happened. Much worse yet the banks issued dividends to stock holders, bonuses to SOME employees, vacations, spent lavishly on retreats in California and what not. Meanwhile, we are damn close to a real depression. People are losing their homes & jobs at a rate not seen since the depression of the 30's. The obvious point being what you THINK would be a rational course of events didn't happen. Speaking of homes, here's another example of non-logic - why foreclose on a home, to leave it vacant and then it becomes vandalized and worth possibly 10% of its original value? AND that course of action reduces the value of homes in the neighborhood? Because somehow it makes money and/or is a write off. But logically, (and morally) I would try to keep the homeowners in the home. Don't say it can't be done - a moratium on foreclosures passed most if not all state legislatures in the 1930's. Logic? You'd be amazed at how many people I attempt to discuss things with on facebook who claim to be Christian and they see no problem with CEO's making 100's of millions of dollars and paying a factory worker $10/hr and no benefits. After all, it is THEIR company, they worked hard (as if labor doesn't!) and let someone else start their own company if they don't like working for $10/hr. Obviously everyone is not capable of that nor is it possible in any economic system for "everyone to be at the top." To me it begs the question of what people think labor is worth. (this next "comment' is extreme I realize, but just to make sure I"m making my point - someone could decide that labor isn't worth anything and give wages just enough so that people had to live in a tent. Why not if you think CEO's are God and Labor is nothing?) I have no desire to have a 200 room house etc, and I have nothing against those who do. But to my way of thinking, 1% of the people having 65% of the income is absurd. If I bring this up, the response it "of course the rich have more money but they pay almost all the taxes too." These powerful or wannabee's use their leverage to negotiate deals etc. but watch what happens when labor tries to get a union - they force staff to attend anti union meetings, threaten to close up shop, move out of the USA etc. Some countermeasures are ethical, but all too often we find the CEO's lying and cooking the books. But this is how they think.
Martini - why would you assume there would be an outcry from more responsible businesses/performers? That would assume they all intersect, which they don't. And the porn business is different than say a company making pies. People in general are contradictory creatures, but America is particularly so when it comes to sex. On one hand we have endless garbage in the tabloids and Jerry Springer type TV shows about people's sex lives and yet you can't pass out condoms in most schools to teach kids to be responsible. (and I understand the mentality - I used to argue it when I was younger - "if you pass out condoms, you are saying the kids have no self-control….you doom them to failure before they even try...") And if a "responsible" porn business brings too much attention to the issue, they may rightly feel they are inviting too much government intervention.
Home made ice cream is pretty good at the time you make it. I've made it with hand crank freezers, in metal ice trays and in electric machines. However, no matter which recipe I use, it is hard as a brick the next day. Supposedly this is because commercial also has more air in it. The other problem is most commercial ice creams are so much creamier and smoother for less than it costs to buy the ingredients to make it at home. While no one would disagree that homemade is better in terms of not having additives and artificial ingredients, homemade is also far more fattening. Most recipes call for a quarts of whipping cream etc.
Great cock, but I like everything else too. Hairy legs, nice amount of pubes, nice definition in the abs.. If it would do me a lick of good, I would hate you, but alas it won't, so I'll just say again; GOOD LOOKING DUDE…. THANKS so much for letting us have a look. YUMMM
Maz - I wasn't being insensitive to health issues, I was just addressing the question of pay. You're absolutely right, catching something is serious business and that same series I mentioned said oddly enough bareback pays less. I would think it would be MORE and of course, the players were saying most of the companies don't have mandatory testing policies or if they do, all but the biggest don't follow them. Which is shameful.
does this help? Sometimes he's blonde, more or less muscle - I think he went to prison for either buying steroids or domestic violence or both. (He was someone's avatar, and really hot, so I asked his name) Not even sure if he's Gay or Gay for pay - well, I'd prefer it he's Gay, but if he sucks cock, I'll still look.
Knoghoti - some guy's cum is thick - thankfully I know from experience… 
It still might be enhanced, but I would guess that the ones from the movies aren't because the guy is (for the most part) shooting....
For what it is worth, the big red envelope company had a series of two disks about Gay porn in general; can you believe they censored out soft dick shots? Arghh…
Anyway, I read previous to this that Gay male porn stars get paid more, because for a long time, you could almost get straight guys for free, since they are so brainwashed that pussy is the only thing life is about.
But the worst thing about porn is that no one gets paid any royalties like they would in any other film performance.