I'm gonna ask for this............

[Buckrub]

I have a request. I have thought........there may be times I'd sure like to be able to 'reach out' to some of you guys on a personal level. Maybe you don't want me to, and I get that. But, if possible, I'd like to get the cell numbers of whomever around here would give them to me.

I already have:
Larke
Jim
John
Jamie
Jerry
Eddie
Scott (no till)
Vince

I promise not to misuse it, or even call if you don't want me to. But I think I'd like to know I could reach out to some of you in some future time, if the situation called for it.

Thanks.

Bill

[BarryBobPosthole]

918-894-1801

You know what a talker I am.
Irony intended.
BKB

[Buckrub]

Thanks.

I text a ton more than I talk.

[Big Skyz]

As far as I know you have mine.

[Buckrub]

Yeah. Missed that.

I have to stop and remember y'all's real names!!! :)

[quercus alba]

Cell 870 703 5469

Text me anytime.

[Chicken Dinner]

PM sent. If anyone else wants mine, shoot me a pm.

[Buckrub]

Thank you guys.

I had most of 'em. I just have them under your real names, which throws me. I R nut vury smurt.

[LJ3]

7039062398

[Buckrub]

Well geez and a bucket!

I had almost all of these already! I had CD's and Len's, just didn't look good.

Duh.

This was successful simply because I got Posthole's. I feel beyond special!

I wanted these in case I get to the point where I have only a few calls left in me.........some of you dufe's might get lucky. Try and record that call, it'll be valuable in time, I'm sure. :)

[LJ3]

Having BBPs is sort of like that signal we've been sending out in to space since the 1950's. It's a simplex transmission.

[Buckrub]

Yes. And Bubba's too. With about the same percentage chance to connect with Intelligent Life. It's simply a status symbol to own those numbers, little else.

I suspect the biggest shock Posthole had in 'retirement' was discovering that Real Life had no Shauna.

[BarryBobPosthole]

I've transitioned quite gracefully, thank you. And Shonna was doing quite well as an install tech last time I checked. I raised her from a young early twenties smartass to a late thirties smartass. Or she raised me. Not sure which.

And its the people that are the only things I miss. Made some good friends along the way.

Anyway, Its not my fault the world used all of its allotted bandwidth up with me at a somewhat early age.

BKB

[DeputyDog]

Sent you a PM.

[Arty]

Assuming I'm the only Jamie, you have mine

[Buckrub]

You're the onliest of many things, good man.

[Thumper]

My grandmother always called me Jamie. ;)

[Arty]

My grandmother always called me Jamie. ;)
That's how it started with me. My grandfather was named James. She called me Jamie. It stuck.

[Thumper]

Same here. I'm the Third ... grand dad, dad and myself ... all James'. I was usually just "Little Jimmy" with the other side of the family.

[Fido]

740-517-3436 call anytime!

[BarryBobPosthole]

'Little Jimmy'. That's a hoot.

BKB

[Thumper]

'Little Jimmy'. That's a hoot. BKB

Read my lips Okieboy! BIT ..... heck, you know the rest! ;)

[BarryBobPosthole]

And the proper pronunciation of 'Jamie' is 'Hi-mee'.

And I think you hijacked Buckly's post Hames.

BKB

[Thumper]

Ha ha! Yep, I had a little Cuban girlfriend in grade school (we called it elementary school back then). She called me Himee ... sounded kinda close to hymen to me! ;)

Her mom loved me and was a heck of a cook. That was my introduction to Cuban food. Man oh man, I can put away a ton of Masitas de Puerco Fritas! In fact, Lynn and I were in Miami a few weeks ago and I stuffed my pie-hole full'o that stuff every chance I got!

[BarryBobPosthole]

Its a unique food. The mix of spanish and creole makes for some great stuff. Overall, I'm not a big creole fan though. The fish in the caribbean is pretty good but the stuff that goes with it gets old in a hurry. So I keep it very simple when I'm there.

Speaking of, we're three weeks away from two weeks in Antigua! Can't wait to make some bubbles!

BKB

[Thumper]

Heck, that's no big deal, I make bubbles in the bathtub every night! :D

For the record, I'm not much of a creole fan either ... and I also don't like anything blackened. Lynn loves New Orleans style cooking, me no so much. But Cuban doesn't really remind me of that style cooking ... at least not what I usually eat. My all-time fav is the dish I mentioned above, which is very similar to carnitas if you're talkin' Meskin food.

[Thumper]

Masitas de Puerco Fritas (fried pork chunks)

INGREDIENTS:

2 1/2 pounds boneless country-style ribs or pork shoulder
Mojo (Lynn uses the bottled stuff at home)
2 cups water
1/4 cup lard
1/2 teaspoon salt
1/2 onion, sliced into rings
1 lime, cut in wedges

(Note: I eat this with beans & rice)

Cut pork into 2-inch chunks. Cover the chunks with Mojo. Marinate for at least 4 hours or overnight in the refrigerator.
Remove meat from marinade and pat dry with a paper towel. Place the meat in a pot with 2 cups of lightly salted water and lard. Bring to a boil, reduce heat to low, and simmer, uncovered, until all water boils away -- about 30 to 45 minutes.

Don't, as we have, take this opportunity to walk the dog, mow the lawn, or shoot the breeze with the next door neighbor. You must remain alert and vigilant. The time between when the water boils away and the whole pan of meat is turned into charcoal is very short!

Lightly brown the cooked pork in the melted fat until crispy on the outside -- you don't want to overcook it! Toss in the onion slices and sauté briefly.

Garnish with lime wedges.