That looks really good! Also, I love your countertop. Mine is similar, but mostly dark brown and I think I prefer yours with the lighter browns mixed in. Anyone else care to discuss kitchen decor along with holiday goodies?
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That’s rich. Why do you feel the need to keep asking all of your already-answered-hundreds-of-times questions?
Please don’t respond. It’s a rhetorical question used to point out the irony.
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Seriously. It reminds me of spending weeks writing a paper in college. You finally get it exactly how you want it. The professor reviews all the papers, hands them back and tells the whole class that certain people could do better so he/she wants everyone to revise some more.
No way in this lifetime. I don’t revisit when a paper (or answers already given in a horse forum countless times) is demanded again. Call me inflexible if you like, but I’ll live with it.
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It actually is mostly black. The lighting really changes it
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I just spit out my drink. You win the Internet today.
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Not I, but I do like to do a Turkey breast roulade for 1-2.
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I thaw the hens for 24 hours in the fridge then toss them in a brine of water, kosher salt, pepper, parsley, garlic powder and onion powder and let them brine in the fridge for 6 hours. After they brine I dry them off, loosen the breast skin and push compound butter under the breast skin (softened butter, pepper, lemon juice, poultry seasoning). I usually stuff them with onion wedges and carrots. I put them on a roasting rack in a large baking dish or roasting pan and roast for 55 minutes at 375°.
Test with an instant read thermometer after 45 minutes - internal temp must be 165°. Remove from the oven and cover with foil for 10 minutes to allow the juices to redistribute. The hens can be served whole or cut in half. Any herb you like can be used in the compound butter - many like rosemary and thyme. This recipe has come out perfect every single time I’ve used it. Enjoy!
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Is Exhibit B redacted because the court would not want to prejudice potential jurors?
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One of the footnotes says it’s redacted on public record because it contains personal identification information. In other words, they don’t want us (those of us reading the pleadings) to have the phone numbers, etc of the parties in the texts.
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Wish they would just redact the identifying info! Am sure it was juicy.
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That was me. And I predict this is very possible, as in very possible.
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Did you mean to say that you believe it is a plausible scenario?
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I did!
Plausible Plausible Plausible
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They are not referring to me. I saw the post but can’t remember who said it.
How about chocolate peppermint martinis? So good.
White Chocolate Martinis? 
As for Thanksgiving, I LOVE taking the leftovers and making pot pies to go for the kids (we have 5 combined). That way everyone gets something to go, I don’t have my fridge filled for a week and I don’t have to hunt down my containers after the kids take them. We buy pie plates from good will. All problems solved. 
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Ooh ooh, I do! And it’s Thanksgiving-y, too, with the cranberry sauce. I’ve served it many times and it’s always a hit.
The recipe is for four, so just cut it in half for two.
4 game hens (about 1.5 lbs each), thawed
2 Tablespoons softened butter, divided
Salt and pepper
1/4 cup plus 1 teaspoon Dijon mustard, divided
1 cup whole-berry cranberry sauce, divided
2 Tablespoons flour
1 cup cranberry juice cocktail
Cooked rice
Preheat oven to 450 F.
Remove and discard giblet packets from thawed birds. With a kitchen scissors, cut each bird in half lengthwise, starting along the back and then coming back down the middle of the breast.
Rub the outside of each half with some of the softened butter. Salt and pepper the cavity. Arrange the 8 halves skin side up on a rack over a 9 x 13 inch pan or casserole dish.
Roast for 5 minutes at 450 degrees. Meanwhile, combine 1/4 cup of the mustard with 1/2 cup of the cranberry sauce in a bowl. Remove the birds from the oven and lower the oven temperature to 350 degrees.
Brush the mustard mixture on the bird halves and return them to the oven. Bake for 1 hour and 15 minutes.
Remove the birds from the oven. Pour any pan drippings in to a measuring cup. Add enough butter to total 2 Tablespoons. Pour into a saucepan and heat over medium heat. Stir in the flour and cook 1 minute, stirring. Slowly add the cranberry juice cocktail, cooking and stirring constantly, until all the juice is in and the mixture is smooth and thickened. Stir in the remaining teaspoon of mustard and the remaining 1/2 cup of cranberry sauce.
Serve the game hens with rice and pass the sauce.
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Thanks for the explanation!
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As soon as a “batter” for Hot Buttered Rum was mentioned (I think from @BigMama1), I began to think of cookies. Can you incorporate the batter for the cocktail into a cookie that will still have some of the same flavor?
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Which makes me question if the parties might have been told the decision before it’s posted online…
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I have wondered that too.
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