HO NO, MISTAH JANKUMS! THE ACCOUNT HAS BEEN CLOSED!!!

Happy Birthday Reza

Shine on, you crazy Tiger Eyes diamond.

Aural catheter system including anchor balloon and balloon inflation device Michael H. Arenberg et al

Aural catheter system including anchor balloon and balloon inflation device Michael H. Arenberg et al: ""

Oh NO, Mr. Jankums!

I'm afraid that account has been liquidated and CLOSED!

Important Stuff

Lamb Vindaloo
Sanjiv Singh
This recipe is from Esquire Magazine, 1986. Each time I have made it, I have had very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit to put together. It can be adapted to chicken by substituting kiwi pulp for the tamarind.

3 lbs boneless lamb, plus 3 meaty lamb bones
1/4 cup vegetable oil
1/4 cup cider vinegar
3 tablespoons tamarind pulp
salt to taste
2 tablespoons vegetable oil
1 big white onion
6 garlic cloves
2 tablespoons fresh ginger root

1/2 cup vegetable oil
3 cups onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground mustard
3 teaspoons turmeric
1 1/2 teaspoons red (cayenne) pepper
3 teaspoons paprika
1 teaspoon ground sumac (optional)
1 teaspoon ground cinnamon (optional)
hot water


Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.

Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade. Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).

Pick out and discard the bones and serve over rice.

From the Dinner Co-op

From Espn Sports Guy

Scroll down to the part about #7 Chicago Bulls. I feel vindicated.

An Important Message

creed

lyricsdownload.com

I love it when a plan comes together

Passenger(s):
CLARK/ASSAD 526-2744097950-3
FRAZZANO/REBECCA 526-2744097951-4
MEAGHER/EVAN 526-2744097952-5
NIMS/TYLER 526-2744097953-6

Itinerary:
Friday, October 27 - CHICAGO-MIDWAY(MDW) to OAKLAND CA(OAK)
Flight 362 M
Depart CHICAGO-MIDWAY(MDW) at 5:10PM and
Arrive in OAKLAND CA(OAK) at 7:45PM

Sunday, October 29 - OAKLAND CA(OAK) to CHICAGO-MIDWAY(MDW)
Flight 189 M
Depart OAKLAND CA(OAK) at 6:00PM and
Arrive in CHICAGO-MIDWAY(MDW) at 11:55PM

Give us the Camera, Lebowski

Reza Licks Nards

That is all.

FYI

I've been fired.

More to come.

Currently searching for new team.

Was fired at noon on Saturday.

Noon on Sunday, pitched a no-hitter in my last game with the Lions.

Keep fingers crossed, hugs and handpounds, thoughts and prayers, etc...

P.S. Oh, and I got into Sloan, so that's cool.

The Sports Guy and NBA All-Star weekend

An instant classic in my opinion. Especial the LeBron and Jordan stories.

Hey Reza

Priceless

SHAAWWKEYY!