Eric
Retired Co-Founder
- Messages
- 12,734
The Swarm Chat is always open during games...If you aren't going to the game then please join us in the Chat.
Link - http://gtswarm.com/chat/
Link - http://gtswarm.com/chat/
Everybody coming to chat needs to bring a dish and/or a beverage to share.
I'm bringing smoked ham hock collards and cheddar jalepeño cornbread.
Can I bring my invaluable insight, wit and charm?Everybody coming to chat needs to bring a dish and/or a beverage to share.
I'm bringing smoked ham hock collards and cheddar jalepeño cornbread.
My mouth is watering. Who would have room for desert with those kinds of offerings.Can I bring my invaluable insight, wit and charm?
Btw, I cook my collards in salt pork drippings along with chicken stock, hot pepper vinegar and dash or 3 of Lousiana's finest. The crunchy salt pork goes on top when all is said and done. The cornbread you mentioned is makin' my mouth water as I type.
You're kidding right? There is ALWAYS room for dessert. In honor of where we are playing I'll bring Bananas Foster.My mouth is watering. Who would have room for desert with those kinds of offerings.
Sound like my daughter, she said "there is always room on my desert shelf".You're kidding right? There is ALWAYS room for dessert. In honor of where we are playing I'll bring Bananas Foster.
dude, your making me crazy with thatCan I bring my invaluable insight, wit and charm?
Btw, I cook my collards in salt pork drippings along with chicken stock, hot pepper vinegar and dash or 3 of Lousiana's finest. The crunchy salt pork goes on top when all is said and done. The cornbread you mentioned is makin' my mouth water as I type.
Can I bring my invaluable insight, wit and charm?
Can I bring my invaluable insight, wit and charm?
Btw, I cook my collards in salt pork drippings along with chicken stock, hot pepper vinegar and dash or 3 of Lousiana's finest. The crunchy salt pork goes on top when all is said and done. The cornbread you mentioned is makin' my mouth water as I type.
Can I bring my invaluable insight, wit and charm?
Btw, I cook my collards in salt pork drippings along with chicken stock, hot pepper vinegar and dash or 3 of Lousiana's finest. The crunchy salt pork goes on top when all is said and done. The cornbread you mentioned is makin' my mouth water as I type.
Cracklin cornbread here.