Mex, n more Mex! Cinco we bano! Arriba!! Arriba!!

¡RVA! ...I guess that could work?

make sure you itches hand out some reps duuuuuuude.

Gave all my reps to Rusty, sorry.

Le Rep Wizard says I gotta chill for a bit. :shakes head:

:driving::driving:

:icon14::icon14::icon14:

:eek::eek::eek::eek:

Yeah... I also have me a bacon (screen printed) t shirt. I have worn it a time or two into the Harbor Freight store here in town. However, the last time a rather rubenesque girl running the register said that she really liked the shirt on me, as she licked her lips... :icon14: . She was really a big’un (I’m talking about 275 or so “on the hoof”) and I was a little bit concerned by her odd attention... so I kinda quit wearing it for awhile around here...

Heres a black and white pic of it... It’s kinda of a magnet for the “plus-sized babes” ... ;)

And of course, I do look pretty sharp in it... :happydance:

Sorta scary that I am the youngest within the group for the most part.

Here I am thinking that you have a tee shirt like Lady Gaga's meat dress. Made with real bacon. :shakes head: Instead I get shown an old B&W of some balding dude.

Chronologically you may be the youngest, but in terms of maturity, I think you may be ahead of alot of us... :p

Learn from our mistakes, young grasshopper.

So as discussed and been testing recently. This will be the final menu for v-day.

Starter: mozz, basil, and prociutto. Wrap the proscuitto into a cone shape with the basil wrapped on the outside. Mozz ball inside. Drizzle with balsamic reduction. Plate on blue marble serving board.

Appetizer: Served on rectangular white small platter plates. Seared scallops overtop a bed of arugula salad. Shave red onion and lemon zest via microplane grater. Garnish overtop with cracked black pepper and drizzle with honey lemon dressing.

Cleanser: Lime sorbet scooped inside of a lemon rind.

Main course: sous vide rack of lamb to medium. 500F cast iron for sear with 1 stick butter being basted over top including garlic, shallot, thyme, and sage leaves. Slice rack and plate on tradition dinner plate in a circular draping motion with creme fraiche as a base layer. Side of rissotto and homemade french bread as a side.

Dessert: Susan is making flan.

If anyone has recommendations on a good meal course wine and dessert wine, please help me. I'm only good with beers. hahahaha

If anyone could learn from all my mistakes, they just might be pretty danged smart...

‘Cause I have made a bunch...:icon14: