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GM's thread about nothing (29 Viewers)

4-year old is nearing the end of "Teach Your Child to Read in 100 Easy Lessons". suggestions for next step books? i suppose, Level 1 options?

 
Notorious T.R.E. said:
Bringing your own negro was a clutch move though. "Look, this one likes me fine."
BYON

I just hate it when someone steals mine at parties.

 
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Veep on HBO has some pretty clever insult writers.

"Piss-flap."

"Can you settle something? You like travel and you like sex, right? So #### off."

 
Frosty/Tre - What's the Mexican food like in Minnesota? Is it all interior stuff? Do they serve Tex-Mex? If so, is it spicy?

 
Frosty/Tre - What's the Mexican food like in Minnesota? Is it all interior stuff? Do they serve Tex-Mex? If so, is it spicy?
We have Zantigo which is pretty sweet. Just kidding it's fast food but better than like Del Taco or whatever.

I don't know what interior stuff means.

I'm not really sure what Tex-Mex means.

Yes. Dpepending on your definition of spicy.

 
There are four US states I haven't been to: Both Dakotas (why do we need two?) and Alaska make sense. The fourth is Oregon. What the hell is the matter with me? On paper that state is made for me.

(Thinking of this as I consider whether we can make the Oregon trip given a developing situation with the Nicaragua move.)

 
Frosty/Tre - What's the Mexican food like in Minnesota? Is it all interior stuff? Do they serve Tex-Mex? If so, is it spicy?
Real answer: there's some but not much. There's a place in Richfield near where I work that is very authentic (you can get cow tongue and stuff like that if you want, for example) and is quite good and I've had people who know about Mexican food request it when they're in town. There are some places down town with fancy reps but I've never eaten there so I don't really know, but really there's not a huge Mexican presence here because they I think they all get cold and go home in the winter.

 
Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas. Dishes such as Texas-style chili con carne, chimichangas and fajitas are all Tex-Mex inventions.Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin (common in Indian cuisine, but used in only a few central Mexican recipes).
Some of the components that set Interior Mexican food apart from Tex-Mex are black turtle beans; white, green, or Spanish rice; a wider selection of both fresh and dried chiles, herbs, tomatillos, and achiote; white cheeses, including Monterey Jack, queso fresco, panela, etc.; more complex sauces, such as moles and pipians; seafood dishes from Mexican coastal regions; corn and flour tortillas; a wider variety of meats such as pork, duck, and venison; and flan for dessert.
 
There are four US states I haven't been to: Both Dakotas (why do we need two?) and Alaska make sense. The fourth is Oregon. What the hell is the matter with me? On paper that state is made for me.(Thinking of this as I consider whether we can make the Oregon trip given a developing situation with the Nicaragua move.)
Working on plans to hit Portland in mid-August :popcorn:

 

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