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[A Friend of Charlie]

Morning, muchachos.

Hola, Raz.

[razgueado]

Wordle 547 3/6

⬛🟩⬛🟩🟨
⬛🟩🟨🟩🟩
🟩🟩🟩🟩🟩

[A Friend of Charlie]

Wordle 547 3/6

⬛🟩⬛🟩🟨
⬛🟩🟨🟩🟩
🟩🟩🟩🟩🟩

Twinsies!

[razgueado]

Morning, muchachos.

Hola, Raz.

Howdy, T.

[razgueado]

Wordle 547 3/6

⬛🟩⬛🟩🟨
⬛🟩🟨🟩🟩
🟩🟩🟩🟩🟩

Twinsies!

High five!

[A Friend of Charlie]

I have to start building my lasagne very soon.

[A Friend of Charlie]

I have to start building my lasagne very soon.

I hope I can taste it ok. I'm a bit under the weather and on cold medication.

[razgueado]

I'll have everyone know that I can, in fact, resist temptation. Yesterday I resisted the temptation to buy a firearm I've wanted since I was a kid.

I only bought five firearms this year. That's up from two in each of the previous years, but down from my pre-pandemic average of one a month.

This year I bought more reloading equipment instead. And holsters.

But I've decided that 2023 will be the year of the Desert Eagle .50AE. They're big, loud, heavy, expensive to buy, expensive to shoot, tactically useless, and look like something a pimp would favor. But they are unique, powerful, and really piss the gun-control crowd off.

[razgueado]

I have to start building my lasagne very soon.

You put veal in yours? We've been really discovering the magic of veal lately.

[A Friend of Charlie]

I have to start building my lasagne very soon.

You put veal in yours? We've been really discovering the magic of veal lately.

I do love veal especially because it's so tender. Today's will be made with pork and no red sauce. My eldest has recently developed an aversion to tomato sauce. We're all hoping it's temporary.

I love a good bechamel so I'm sure it will still be very tasty.

[razgueado]

I have to start building my lasagne very soon.

You put veal in yours? We've been really discovering the magic of veal lately.

I do love veal especially because it's so tender. Today's will be made with pork and no red sauce. My eldest has recently developed an aversion to tomato sauce. We're all hoping it's temporary.

I love a good bechamel so I'm sure it will still be very tasty.

I don't often order lasagne in restaurants, because it's never "right." There's something about lasagne that requires it be homemade. But years ago, at Le Bistro in Seattle, I had a lasagne made with beef, pork, AND veal, and it lit me up. Then I discovered that mixing a bit of lamb in, and fresh sage, made it pop...at least in my opinion. Italians would be horrified, I expect, but I'm not Italian.

[A Friend of Charlie]

I have to start building my lasagne very soon.

You put veal in yours? We've been really discovering the magic of veal lately.

I do love veal especially because it's so tender. Today's will be made with pork and no red sauce. My eldest has recently developed an aversion to tomato sauce. We're all hoping it's temporary.

I love a good bechamel so I'm sure it will still be very tasty.

I don't often order lasagne in restaurants, because it's never "right." There's something about lasagne that requires it be homemade. But years ago, at Le Bistro in Seattle, I had a lasagne made with beef, pork, AND veal, and it lit me up. Then I discovered that mixing a bit of lamb in, and fresh sage, made it pop...at least in my opinion. Italians would be horrified, I expect, but I'm not Italian.

I don't think so. You do you. My dad always hated lasagne because he just generally didn't like large pieces of pasta nor stuffed pasta. On the other hand, I've always loved it.

[razgueado]

I have to start building my lasagne very soon.

You put veal in yours? We've been really discovering the magic of veal lately.

I do love veal especially because it's so tender. Today's will be made with pork and no red sauce. My eldest has recently developed an aversion to tomato sauce. We're all hoping it's temporary.

I love a good bechamel so I'm sure it will still be very tasty.

I don't often order lasagne in restaurants, because it's never "right." There's something about lasagne that requires it be homemade. But years ago, at Le Bistro in Seattle, I had a lasagne made with beef, pork, AND veal, and it lit me up. Then I discovered that mixing a bit of lamb in, and fresh sage, made it pop...at least in my opinion. Italians would be horrified, I expect, but I'm not Italian.

I don't think so. You do you. My dad always hated lasagne because he just generally didn't like large pieces of pasta nor stuffed pasta. On the other hand, I've always loved it.

#1 Son and I took a shot at Pork Saltimbocca a couple weekends ago.  The wife has an immense sage bush in the garden, which compensated some for only being able to get packaged prosciutto out here. Our presentation left something to be desired, but dear god did it taste good. The definition of comfort food.

[A Friend of Charlie]

I have to start building my lasagne very soon.

You put veal in yours? We've been really discovering the magic of veal lately.

I do love veal especially because it's so tender. Today's will be made with pork and no red sauce. My eldest has recently developed an aversion to tomato sauce. We're all hoping it's temporary.

I love a good bechamel so I'm sure it will still be very tasty.

I don't often order lasagne in restaurants, because it's never "right." There's something about lasagne that requires it be homemade. But years ago, at Le Bistro in Seattle, I had a lasagne made with beef, pork, AND veal, and it lit me up. Then I discovered that mixing a bit of lamb in, and fresh sage, made it pop...at least in my opinion. Italians would be horrified, I expect, but I'm not Italian.

I don't think so. You do you. My dad always hated lasagne because he just generally didn't like large pieces of pasta nor stuffed pasta. On the other hand, I've always loved it.

#1 Son and I took a shot at Pork Saltimbocca a couple weekends ago.  The wife has an immense sage bush in the garden, which compensated some for only being able to get packaged prosciutto out here. Our presentation left something to be desired, but dear god did it taste good. The definition of comfort food.

That sounds awesome. Nothing wrong with a packaged prosciutto. Citerio makes a thinly sliced one that I enjoy a lot.

[A Friend of Charlie]

Next... Go Steelers!

Three minutes left and we have the ball and up by 8. Here's hoping it'll be a 15 point lead in the next minute.