I was thinking about taking it to "Grateful Dead Cover Songs".
(well, maybe just one)
I was coming home from work today listening to "Me and My Uncle" and it made me think of this thread. Must have been the words cowboys and Texas. LOL...

Great song, though.

Me and my uncle went ridin' down,
South Colorado, West Texas bound.
We stopped over in Santa Fe,
That bein' the point just about half way.
And you know it was the hottest part of the day.

I took the horses up to the stall,
Went to the barroom, ordered drinks for all.
Three days in the saddle, you know my body hurt,
Indian summer, I took off my shirt.
And I tried to wash off some of that dusty dirt.

West Texas cowboys, they's all around,
With liquor and money, they're loaded down.
So soon after payday, know it seemed a shame;
You know my uncle, he starts a friendly game,
High-low jack and the winner take the hand.

My uncle starts winnin'; cowboys got sore.
One of them called him, and then two more,
Accused him of cheatin'; Oh no, it couldn't be.
I know my uncle, he's as honest as me,
And I'm as honest as a Denver man can be.

One of them cowboys, he starts to draw,
And I shot him down, Lord he never saw.
Shot me another, oh damn he won't grow old.
In the confusion, my uncle grabbed the gold,
And we high-tailed it down to Mexico.

I love those cowboys, I love their gold,
I loved my uncle, God rest his soul,
Taught me good, Lord, Taught me all I know
Taught me so well, I grabbed that gold
And I left his dead *** there by the side of the road.

 

You are the one that posted the Gay Bikes Pics

& ...... Here's how Lobstah Bisque is done ( But ya dont have any Maine Lobstah now do Ya )...... so basically you are f'd hee hee

Classic Maine Lobster Bisque
2 tablespoons olive oil
2 medium chopped onion
3 cloves garlic, coarsely chopped
1 cup chopped celery (about 2 pieces)
1 cup chopped carrot
1 cup chopped fennel
1 (28-ounce) can plum tomatoes and juice
1 cup white wine
2 cups chicken stock
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon saffron threads
4 to 5 cups "rich" Maine lobster stock (see notes)
2 medium peeled and cubed white potatoes
1/2 cup heavy cream
To taste, sea salt and freshly ground pepper
8-ounces cooked Maine lobster meat, finely chopped
To taste, Brandy or sherry, about 8 tablespoons (Sprocks Tip .......... Jamesons )

1. In a heavy, large soup pot, heat the olive oil and add the onion, garlic, celery, carrots and fennel. Sauté the vegetables until they are soft, about 10 minutes.
2. Add the plum tomatoes and juice and bring the mixture to a simmer. Add the white wine
   , chicken stock, bay leaves, dried thyme, saffron and rich Maine lobster stock. Bring the mixture to a simmer and cook for about 40 minutes.
3. Add the cubed potato and cook until the potato is soft. Remove the bay leaves and let the soup cool for about 10 minutes.
4. Working in small batches, puree the mixture using a blender or food processor. Strain the soup through a sieve, removing the larger particles and discarding them. The soup should be silky smooth.
5. Taste the bisque and correct the seasonings with sea salt, fresh pepper, and if needed, concentrated lobster base. The bisque will be salmon in color and should have a rich, lobster flavor. Store the bisque in the refrigerator until ready to serve.
6. Just before serving, slowly reheat the soup to a gentle simmer.
7. Stir in the heavy cream, cooked Maine lobster and season to taste with either brandy or sherry. Spoon the soup into heated soup plates.

Makes 12 servings.
Nutritional analysis per serving: 160 calories, 8 grams protein, 11 grams carbohydrates, 7 grams fat, 388 mg. sodium, 2 grams fiber.
Notes:

• "Rich" Maine lobster stock is prepared by making your own homemade stock and boiling 8 cups until it is reduced by about half, or to a volume of 4 to 5 cups. Concentrated lobster base, sold in jars in specialty food stores may also be used to make the "rich" stock, but be cautious, as it is often very salty.

Recipe provided courtesy of Maine Lobster Promotion Council.




TROUT >>>>>> yawn ...............zzzzzzzzzzzzzzzzzz ......... LOL


F.I.N.E

 

I have to admit that the girls were more pleasing to look at than that goofy bike.

 

No, but we have crayfish - it's like a lobster without the big claws. Tastes much the same.
Thanks, Sprock - I'll let you know how it tastes..................
YUM !

Now, back to the cheerleaders.........................some of you may know about the rivalry between the Natal Sharks and the Stormers from Cape Town.........

Q: Why do people tend to hate Stormers Rugby players on sight?
A: Because it saves time.


1 Stormers Rugby player in Chinese restaurant..
"Waiter, these noodles are a bit crunchy."
Waiter: "That's because they're the chopsticks, sir."

2 "Waiter, this vinegar is rather lumpy." Waiter: "That's because they're pickled onions, sir


Q: What do you get when you put 28 Stormers cheerleaders in one room?
A: A full set of teeth.


Q: You go to a cockfight. How do you know if a Stormers fan is there?
A: He's the one with a duck


Q. You're trapped in a room with a tiger, a rattlesnake and an Stormers rugby fan. You have a gun with two bullets. What do you do?
A. Shoot the Stormers fan - twice.

 

Consider me educated , so the Stormers Girls look like this (nice logo)
is she a Bulls Girl ?



Just kidding .... I suppose the Stormers Vodababes could almost be as good as the Patriots Girls

 

No idea who the Patriots are but God bless 'em!!!! The camera must have been on a tripod because no mortal man could have held the camera still to take that shot.

 

New England Patriots, an American football team. Not a futbol team (Waka Waka)

And safe bet the photographer was laying on his stomach for that shot. And prolly didn't stand up for a couple minutes (accidental reactions)

 

Speaking of 'Waka Waka'