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BBQ'd Pork (for a Pulled Pork Sandwich)
1 1/2 lbs. cubed pork
1 lb. cubed beef
1 (6 oz.) can tomato paste
1/4 c. vinegar
1/2 c. brown sugar
1 tsp. salt
1 tbsp. chili powder
1 lg. chopped onion
1 chopped green pepper
Mix together in Crock Pot, cooking at least 8 hours.
Shred meat with fork before serving on good buns or hard rolls.
(you could also use your own bbq sauce )

(+39.706806,-082.617790)

what are you doing here?
I came to get a case of factory outlet beer, then
I go home
I don't feel like I want to be by myself
mice eat cheese
for the most part, they do as they please then
cat comes home
mice don't feel very free to walk around

<img src="http://www.bol.ucla.edu/~jwo/lj/quiz/app.gif"><br>I did it in 2</big></b> seconds.<br>I deserved an A++!!<br>Take the <a href="http://www.bol.ucla.edu/~jwo/lj/quiz/dex.html">How Dexterous Are You? Quiz</a>!!

Personal care, packaging and specialty markets.

There was another really nice picture of you, but it got half cut off and one half got stuck onto one of the other pictures of the goats. It's really weird.

I. By doing this, Ward would essentially have two claims in the S01K claim category, one under Organ at 4.9% and one displaced claim at 6.1%.

got nothin in there now...

thats weird.

\nothin

midget's playing basketball

Move your hips, pretty darling - Oh Sugar come on

I was bragging.I scored 13 times and peet is amazing in the sack.

That is... the point of the thread.

Mark! Hey Mark! You love Gwar, why don't you join the band?

As well, how many hot girls do you know who've bitched about something about their bodies (My boobs are too small. My ass is too big. I'm ugly. I have a weird nose.)

.. was quoting that on another forum :)

Take it from a big guy, it gets much harder as you get older to keep the "big muscles" shapely. You will be able to maintain tone muscles a lot easier than big muscles.

BRIE EN CROUTE

6 ounces Brie, chilled
1 large egg
a thawed 17 1/4-ounce package frozen puff pastry sheets (2 sheets)

For dressing
3 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chutney (preferably tomato)
6 tablespoons extra-virgin olive oil

2 vine-ripened tomatoes
4 cups mesclun (mixed baby greens; about 4 ounces)

Discard rind from Brie and cut into 1/4-inch dice. Freeze Brie cubes, covered, until hard, at least 1 hour, and up to 3 days.

In a bowl lightly beat egg. With a 3 1/2-inch round cutter cut out 4 rounds from 1 pastry sheet and fit rounds into four 1/2-cup muffin cups. Fill cups with frozen Brie cubes. With a 2 1/2-inch round cutter cut out 4 rounds from remaining pastry sheet. Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup. With a sharp small knife make steam vents in pastry tops. Chill pastries 30 minutes.

Make dressing while pastries are chilling:

In a small bowl whisk together vinegar, mustard, and chutney and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered.

Quarter tomatoes and cut out seed sections. Cut quarters into thin strips.

Preheat oven to 425° F.

Bake pastries in middle of oven until deep golden, about 25 minutes. Cool Brie en croûte in cups on a rack 5 minutes and lift from cups, keeping upright. Whisk dressing to combine and in a bowl toss together mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste. Serve Brie en croûte warm with salad.

Serves 4.

A cool article found on slashdot about turning plants into speakers.
http://story.news.yahoo.com/news?tmp..._japan_flowers