Messages

Don't be sad, Slotrop


How meny artists dos it take to chang a lite bulbe?

Ten. One to chang it, and nine to tell him it looks gode.

WEEEEEEEEEEEEEEEEEEEEE!!! Heehee gonnads and strif.

Squerrels happy nowe. :P


I didunt go to schol today, Roger.

could out-stare a divorce lawyer.

Just saying.

Squerrel givs Roger toothpics.

Me sorry Demonica pciked her teeth with thum.  

I have a great Squirrel Recipe.

One Squirrel
One Twelve Guage Shot Gun.
One Camping Stove (Gas).

Shoot squirrel with gun.

Put remainder in stove.

Cook.

Horsedovers!

i hate u so much i will eat u

eats  giles




hahahahahahahahah  burp!

what s really good is if u  get blue berrie mix and add water and pour that on top of it  when u cook it make a cake thing

well heres another recipe  

devil squerrel baked apples,

1 cup brown sugar
3 teaspoons cinimom
2 1\2 teaspoons sugar
2 apples



mix the brown sugar cinimon and sugar add 1\2 cup water
cook on midem low
cut the apples and add to mixter  bake for 10-15 minets

I found the best recipes in the world today.
Went to the store where one of my former clients from my counseling days is the new deli manager. And guess what? She's cooking yummy, low fat versions of homestyle meals and selling them for $3.00 ea. I bought enough dinners for a week for $21.00. All I have to do is make a salad and pop one of these entrees in the microwave.

So that's my recipe. Find a store where they sell stuff like this and take it home and put it in the freezer. Then heat it and eat it.

good for u bella  i hope your dieting days go good

:uses Devil Squerrel as a shield:

:flings jell-o molotav back in Hugh's direction:


Paladin, cleric, whatever....Devil Squerrel will eat you no matter what you may be

Nobody eats me except... um...

Possibly zombies.

I hear zombies do some Cleric eating every now and then
.

Yeah.  That sounds right.  'Cause skeletons don't really need to eat, and Liches would just buy food.  Course, could be a ghoul or a ghast, but they're not too scary.  Aside from the paralysis.

squerrel eat dorky cleric of Paladine ok

yum taste like salmon

damn. No recepies on cooking squirrels. Here are some.


~ 6 young squirrels, cleaned & cut into serving pieces, use only the back legs & backstrap
~ 1 cup shortening
~ 3 cups flour
~ salt and pepper
~ 1 cup water
~ 1 cup milk
~ 1 small onion, sliced

Clean squirrels thoroughly, making sure to remove any hair and shotshell pellets.

Salt and pepper the flour to taste.

Heat the shortening in a large skillet.

Dredge squirrel pieces in flour mixture until well coated. Reserve 1/4 cup of the flour.

Fry squirrel in shortening until light brown. Remove, and pat dry with a towel.

Add the onion to the skillet and brown. Add the water, milk and the 1/4 cup of reserved flour. Stir well.

Bring to a boil and add squirrel pieces. Reduce heat and simmer for 5 to 10 minutes.

Serve with mashed potatoes and cornbread or biscuits.

___________________________________

Squirrels in Cream Sauce

~ 2 squirrels, cleaned and cut into serving pieces
~ 1 medium onion -- finely chopped
~ 1/2 tsp leaf thyme
~ 1 - 4 oz can sliced mushrooms -- drained
~ 1 cup beef bouillon
~ 1 cup sour cream
~ 2 tbsp lemon juice
~ 3 tbsp flour
~ minced parsley

Soak squirrel in salted water overnight in refrigerator.

Remove squirrel pieces and rinse. Discard salted water.

Place squirrel, onion, thyme and mushrooms in a crock pot. Pour in bouillon.

Cover and cook on "low" for 8 to 10 hours.

Remove squirrel to a warm platter.

Combine sour cream, lemon juice and flour. Stir sour cream mixture into crock pot. Turn on high and cook until thickened.

Spoon sauce over squirrel and sprinkle with parsley.

Serve and Enjoy!

_______________________________________________

And the classic:
Squirrel Stew
~ 3 squirrels, cleaned and cut up
~ 1/4 cup all purpose flour
~ 1 teaspoon salt
~ 1/2 teaspoon pepper
~ 2 slices bacon
~ 2 tablespoons butter
~ 5 cups of water
~ 1 - 28 oz can whole tomatoes
~ 1 chopped onion
~ 1 heaping tablespoon of brown sugar
~ 2 potatoes, peeled and cut into 1/2 inch cubes
~ 1 - 10 oz package frozen lima beans
~ 1 cup frozen corn
~ 3 tablespoons all purpose flour

Combine 1/4 cup flour, salt and pepper. Coat the squirrel pieces.

In a Dutch oven, combine bacon and butter over medium heat until butter melts. Add squirrel and brown.

Add water, tomatoes, onion and brown sugar and bring to boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours, stirring occasionally.

Remove squirrel pieces and let cool. Remove meat from bones.

Add meat, potatoes, beans and corn to Dutch oven. Heat to boiling, reduce heat and cover. Simmer until potatoes are tender.

Mix 3 tablespoons of flour with 3 tablespoons of cold water, then stir into stew. Heat to boiling.

Cook over medium heat, stirring constantly, until thickened, bubbly.

Serve with warm rolls and enjoy!

IM GOING TO EAT U RUN FAST  CAUSE IM MAD REALLY MAD          RUN! RUN!RUN!
TO LATE IM CATCHING UP

spicy chicken



4 chicken thighs with skin and bones
2 chicken breasts with skin and bones, halved crosswise
Salt and freshly ground black pepper
3 tablespoons Chili Oil, recipe follows
1 tablespoon minced garlic
1/2 cup kalamata olives, pitted, coarsely chopped
1/2 cup pitted, coarsely chopped green olives
4 tablespoons chopped fresh Italian parsley leaves
1 1/2 tablespoons drained capers
2/3 cup dry white wine


Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.


Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours

Eggplant Parmesan



Spicy Tomato Sauce:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper

4 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese


First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
Preheat the oven to 350 degrees F.

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

it all pays off when you watch tv

Squerill seengs weeddinge songe    

no offense to either of the sisters but...


Duchess' avatar > Bella's Avatar

*Runs away all scooby-doo style...again*

RRRUH ROH!

Heera comsa Bella

RunaWaya!

Squerrel

squerrel fevor
run
*hops in to suv * buy      

Darling Demonica,

It all depends upon the state of the bird, sweetie.....
Was it skeletal in nature? Or kind of smooshy?

If it was skeletal, then you should insert the bones of a fish caught and eaten by Baron Von Poobah, himself.
If however, the bird was still somewhat squishy and/or smooshy you can either have devil squerrell pour some of her human soup down the drain.....or.......you could sacrifice a some of your yummy ( ) tofurkey leftovers.

yez, I wil poor soupe.
gud souup. yumme humans.