As a breatharian living in a metropolitan area: N2, O2, CO2, CO, NH3, O3, SO2, NOx, VOCs...
I have a couple huge slabs of wild salmon that have been marinating for nearly two days, and I’ll be broiling Brussels sprouts with parmesan cheese and garlic. I’m making stuffing and gravy from scratch as a nod toward tradition, and my oldest friend Bob (who was the drummer in the trio we played in while I was in school back in the ’70s) will be bringing a tray of mac & cheese and some brownies for dessert.So what you all cooking, or feasting on this Thanksgiving weekend?
I have a couple huge slabs of wild salmon that have been marinating for nearly two days, and I’ll be broiling Brussels sprouts with parmesan cheese and garlic. I’m making stuffing and gravy from scratch as a nod toward tradition, and my oldest friend Bob (who was the drummer in the trio we played in while I was in school back in the ’70s) will be bringing a tray of mac & cheese and some brownies for dessert.
On tap (not literally) we’ve got Little Sister, a fantastic IPA from local Rhode Island brewer Grey Sail. Beer will be had.
Among other things, I’m thankful for the hard work of everyone at Fractal, and the ongoing contributions of the friendly gang on these hallowed forums. Have a great Thanksgiving, everyone!
No growth enhancers. Sandwich the next day, there's some kick to the meat, not sour but it made my mouth react the same way. Maybe higher tryptophanOk how was it they are supposed to get juicer and more tender.