wow!! came up with a topic..lmao!!! was makin dinner, just wonderin what U all are havin tonite?..me..Chicken Gordita's with Mexican rice..yummy

I haven't figured it out yet, I know if I ask my baby girls they will both yell........................PIZZA!!!!!!!

*looks into the freezer*---hmmm--burritos!!

Sweet and sour Llama balls with hazelnut nougat schnapps dip

lama?? omg!!!

PIZZZZZZZZZZZZAAAAAAAAAAAAA!!
damn we had that last night !
what else is there??????

so sick of Italian..gezzzzzzzzz

tom--ya actually eat that llahmas balls?

Pork roast with rosemary potatos (first time there) steamed green beans and a pint each for my daugher and I of Ben and Jerrys .........

I was toying with the idea of yaks eyes in goats milk, but I thought that was a bit to exotic for a Saturday eving meal with the kids.

--just checkin'--

They settled for burger and fries.

god tom, im glad they settled for that..goat milk? ewwwwwwww..sorry, not making fun of what u eat, but god..i cant stomach that stuff..

no way!!!!

i will stick with chicken, beef or veal..thats it...no other animals please..

You think that's bad? Ever tried Haggis? Oh yummmmy!

i would only go for chicken---no cow stuff--

i need addresses, i dont feel like cooking tonite, so who's cooking for me?

whatcha want?--

Just for you shadow.

Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read 'delectable') bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used.


1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.

Bon Apetit.