Welcome to the IHoP

[CBFryman 2]

I don't care so much about that I like the overall post count for SSA

<{POST_SNAPBACK}>

your PPD is over 22

[CBFryman 2]

im up to almost 6 since i started whoring the ihop as of recent

[IamDeMan 0]

Work is teh sux today. I swear I have been looking at excel files so much today that everything around me is in grids.

Calgon take me away.

[IamDeMan 0]

im up to almost 6 since i started whoring the ihop as of recent

<{POST_SNAPBACK}>

So post count means something at this forum?

[ramos 2]

Think i'm gonna have a date with the the captn tonight

[ramos 2]

A big bottle of the captn that is

[Penny 0]

I think I'm going to try baking pasta tonight for dinner & eating tomorrow.

[Penny 0]

ARRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR

[ramos 2]

Thinking manicotti for dinner myself

[ramos 2]

Followed by several glasses of the captn

[topgun 262]

A big bottle of the captn that is

Got a 1L bottle of Captn awhile ago, slushies and Captn FTMFW!!

[Penny 0]

all I have is some Mostaccioli and emeril gahhhlic sauce.

[ramos 2]

Allthough I do have some shrimp in the freezer, and shrimp scampi is sounding awfully good right now

[ramos 2]

A big bottle of the captn that is

<{POST_SNAPBACK}>

Got a 1L bottle of Captn awhile ago, slushies and Captn FTMFW!!

<{POST_SNAPBACK}>

You damn skippy. Now your making me want to stop by 7 eleven too

[ramos 2]

all I have is some Mostaccioli and emeril gahhhlic sauce.

<{POST_SNAPBACK}>

bam

[ramos 2]

Don't like emeril . He puts on too much of a show

[ramos 2]

And half the chit he makes scares me

[Penny 0]

I would do it for his paycheck.

[ramos 2]

Leave it to emeril to fook up a grill cheese sandwich

[Penny 0]

ramos what do you have to do differently with baked pasta to ensure that it isn't too dry? or do you extra-sauce it?

[ramos 2]

I would do it for his paycheck.

<{POST_SNAPBACK}>

Chit, he makes more from the restaraunts he owns than anything

[ramos 2]

ramos what do you have to do differently with baked pasta to ensure that it isn't too dry? or do you extra-sauce it?

<{POST_SNAPBACK}>

You can, or you could just cover the top of it with aluminium foil for most of the cooking

[ramos 2]

Then pull the foil off for a few minutes at the end to brown the top if you like

[ramos 2]

Keep the moisture in, and chit don't get dry

[ramos 2]

I believe shrimp scampi it will be tonight. Haven't had it in a while