She's working two jobs (started the second one two weeks ago) and is really dragging. I just sent her a text, telling her I'll take care of dinner tonight and that I'd have it ready at 7. After she told me how wonderful I was to think of that, I figure I need to follow through with something other than crappy carry out. Any suggestions of anything a "regular" guy (not particularly adept in the kitchen) could do that won't disappoint? Simple ingredients that I could pick up at Giant if necessary.

I figured I'd come to the FFXU trolls to help me out. Thank you.

tubesteak

how much prep and cook time do you have available to have the meal ready by 7?

Meat flavored lolly pop!

Why is the wife working two jobs but you are sitting at home posting on the internet?

Robert Perot Wrote:
-------------------------------------------------------
>
> I figured I'd come to the FFXU trolls to help me
> out. Thank you.

Just leave her a note that you went out drinking with your buddies and will be back tomorrow.

eesh Wrote:
-------------------------------------------------------
> Why is the wife working two jobs but you are
> sitting at home posting on the internet?


Because I've got a boring job.

Next question, please.

more details Wrote:
-------------------------------------------------------
> how much prep and cook time do you have available
> to have the meal ready by 7?


Thanks. I will have an hour and a half.

TheMeeper Wrote:
-------------------------------------------------------
> Robert Perot Wrote:
> --------------------------------------------------
> -----
> >
> > I figured I'd come to the FFXU trolls to help
> me
> > out. Thank you.
>
> Just leave her a note that you went out drinking
> with your buddies and will be back tomorrow.


That's a dick move. He should at least put out a Lean Cuisine or something.

__________________________________
That's not a ladybug, that's a cannapiller.

Robert Perot Wrote:
-------------------------------------------------------
> more details Wrote:
> --------------------------------------------------
> -----
> > how much prep and cook time do you have
> available
> > to have the meal ready by 7?
>
>
> Thanks. I will have an hour and a half.

chicken picatta (recipe below)
A rice or rissoto dish like an herb garlic flavor, etc
vegetable of your choice

If this sounds too difficult go with a pasta dish or cornish game hens.

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Only 2 jobs??? That bitch!
Attachments:

with time to spare Wrote:
-------------------------------------------------------
> Robert Perot Wrote:
> --------------------------------------------------
> -----
> > more details Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > how much prep and cook time do you have
> > available
> > > to have the meal ready by 7?
> >
> >
> > Thanks. I will have an hour and a half.
>
> chicken picatta (recipe below)
> A rice or rissoto dish like an herb garlic flavor,
> etc
> vegetable of your choice
>
> If this sounds too difficult go with a pasta dish
> or cornish game hens.
>
> 2 split (1 whole) boneless, skinless chicken
> breasts
> Kosher salt and freshly ground black pepper
> 1/2 cup all-purpose flour
> 1 extra-large egg
> 1/2 tablespoon water
> 3/4 cup seasoned dry bread crumbs
> Good olive oil
> 3 tablespoons unsalted butter, room temperature,
> divided
> 1/3 cup freshly squeezed lemon juice (2 lemons),
> lemon halves reserved
> 1/2 cup dry white wine
> Sliced lemon, for serving
> Chopped fresh parsley leaves, for serving
> Directions
> Preheat the oven to 400 degrees F. Line a sheet
> pan with parchment paper.
>
> Place each chicken breast between 2 sheets of
> parchment paper or plastic wrap and pound out to
> 1/4-inch thick. Sprinkle both sides with salt and
> pepper.
>
> Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon
> of pepper in a shallow plate. In a second plate,
> beat the egg and 1/2 tablespoon of water together.
> Place the bread crumbs on a third plate. Dip each
> chicken breast first in the flour, shake off the
> excess, and then dip in the egg and bread crumb
> mixtures.
>
> Heat 1 tablespoon of olive oil in a large saute
> pan over medium to medium-low heat. Add the
> chicken breasts and cook for 2 minutes on each
> side, until browned. Place them on the sheet pan
> and allow them to bake for 5 to 10 minutes while
> you make the sauce.
>
> For the sauce, wipe out the saute pan with a dry
> paper towel. Over medium heat, melt 1 tablespoon
> of the butter and then add the lemon juice, wine,
> the reserved lemon halves, 1/2 teaspoon salt, and
> 1/4 teaspoon pepper. Boil over high heat until
> reduced in half, about 2 minutes. Off the heat,
> add the remaining 2 tablespoons of butter and
> swirl to combine. Discard the lemon halves and
> serve 1 chicken breast on each plate. Spoon on the
> sauce and serve with a slice of lemon and a
> sprinkling of fresh parsley.


that sounds delicious!

But, i couldn't copy and paste it..

Can't go wrong with the old "Hungry man" TV dinners, saved many a marriage.

Conie Wrote:
-------------------------------------------------------
> with time to spare Wrote:
> --------------------------------------------------
> -----
> > Robert Perot Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > more details Wrote:
> > >
> >
> --------------------------------------------------
>
> >
> > > -----
> > > > how much prep and cook time do you have
> > > available
> > > > to have the meal ready by 7?
> > >
> > >
> > > Thanks. I will have an hour and a half.
> >
> > chicken picatta (recipe below)
> > A rice or rissoto dish like an herb garlic
> flavor,
> > etc
> > vegetable of your choice
> >
> > If this sounds too difficult go with a pasta
> dish
> > or cornish game hens.
> >
> > 2 split (1 whole) boneless, skinless chicken
> > breasts
> > Kosher salt and freshly ground black pepper
> > 1/2 cup all-purpose flour
> > 1 extra-large egg
> > 1/2 tablespoon water
> > 3/4 cup seasoned dry bread crumbs
> > Good olive oil
> > 3 tablespoons unsalted butter, room
> temperature,
> > divided
> > 1/3 cup freshly squeezed lemon juice (2
> lemons),
> > lemon halves reserved
> > 1/2 cup dry white wine
> > Sliced lemon, for serving
> > Chopped fresh parsley leaves, for serving
> > Directions
> > Preheat the oven to 400 degrees F. Line a sheet
> > pan with parchment paper.
> >
> > Place each chicken breast between 2 sheets of
> > parchment paper or plastic wrap and pound out
> to
> > 1/4-inch thick. Sprinkle both sides with salt
> and
> > pepper.
> >
> > Mix the flour, 1/2 teaspoon salt, and 1/4
> teaspoon
> > of pepper in a shallow plate. In a second
> plate,
> > beat the egg and 1/2 tablespoon of water
> together.
> > Place the bread crumbs on a third plate. Dip
> each
> > chicken breast first in the flour, shake off
> the
> > excess, and then dip in the egg and bread crumb
> > mixtures.
> >
> > Heat 1 tablespoon of olive oil in a large saute
> > pan over medium to medium-low heat. Add the
> > chicken breasts and cook for 2 minutes on each
> > side, until browned. Place them on the sheet
> pan
> > and allow them to bake for 5 to 10 minutes
> while
> > you make the sauce.
> >
> > For the sauce, wipe out the saute pan with a
> dry
> > paper towel. Over medium heat, melt 1
> tablespoon
> > of the butter and then add the lemon juice,
> wine,
> > the reserved lemon halves, 1/2 teaspoon salt,
> and
> > 1/4 teaspoon pepper. Boil over high heat until
> > reduced in half, about 2 minutes. Off the heat,
> > add the remaining 2 tablespoons of butter and
> > swirl to combine. Discard the lemon halves and
> > serve 1 chicken breast on each plate. Spoon on
> the
> > sauce and serve with a slice of lemon and a
> > sprinkling of fresh parsley.
>
>
> that sounds delicious!
>
> But, i couldn't copy and paste it..


¿Huh? You tackled making an upside down question mark; how hard can copying and pasting be?

Bacon wrapped cock.

-----------------------------------------------

"...your suffering will be legendary even in Hell!"

with time to spare Wrote:
-------------------------------------------------------
> Robert Perot Wrote:
> --------------------------------------------------
> -----
> > more details Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > how much prep and cook time do you have
> > available
> > > to have the meal ready by 7?
> >
> >
> > Thanks. I will have an hour and a half.
>
> chicken picatta (recipe below)
> A rice or rissoto dish like an herb garlic flavor,
> etc
> vegetable of your choice
>
> If this sounds too difficult go with a pasta dish
> or cornish game hens.
>
> 2 split (1 whole) boneless, skinless chicken
> breasts
> Kosher salt and freshly ground black pepper
> 1/2 cup all-purpose flour
> 1 extra-large egg
> 1/2 tablespoon water
> 3/4 cup seasoned dry bread crumbs
> Good olive oil
> 3 tablespoons unsalted butter, room temperature,
> divided
> 1/3 cup freshly squeezed lemon juice (2 lemons),
> lemon halves reserved
> 1/2 cup dry white wine
> Sliced lemon, for serving
> Chopped fresh parsley leaves, for serving
> Directions
> Preheat the oven to 400 degrees F. Line a sheet
> pan with parchment paper.
>
> Place each chicken breast between 2 sheets of
> parchment paper or plastic wrap and pound out to
> 1/4-inch thick. Sprinkle both sides with salt and
> pepper.
>
> Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon
> of pepper in a shallow plate. In a second plate,
> beat the egg and 1/2 tablespoon of water together.
> Place the bread crumbs on a third plate. Dip each
> chicken breast first in the flour, shake off the
> excess, and then dip in the egg and bread crumb
> mixtures.
>
> Heat 1 tablespoon of olive oil in a large saute
> pan over medium to medium-low heat. Add the
> chicken breasts and cook for 2 minutes on each
> side, until browned. Place them on the sheet pan
> and allow them to bake for 5 to 10 minutes while
> you make the sauce.
>
> For the sauce, wipe out the saute pan with a dry
> paper towel. Over medium heat, melt 1 tablespoon
> of the butter and then add the lemon juice, wine,
> the reserved lemon halves, 1/2 teaspoon salt, and
> 1/4 teaspoon pepper. Boil over high heat until
> reduced in half, about 2 minutes. Off the heat,
> add the remaining 2 tablespoons of butter and
> swirl to combine. Discard the lemon halves and
> serve 1 chicken breast on each plate. Spoon on the
> sauce and serve with a slice of lemon and a
> sprinkling of fresh parsley.


Wow. Thanks! I think I can handle that.

Quayle Wrote:
-------------------------------------------------------
> Conie Wrote:
> --------------------------------------------------
> -----
> > with time to spare Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > Robert Perot Wrote:
> > >
> >
> --------------------------------------------------
>
> >
> > > -----
> > > > more details Wrote:
> > > >
> > >
> >
> --------------------------------------------------
>
> >
> > >
> > > > -----
> > > > > how much prep and cook time do you have
> > > > available
> > > > > to have the meal ready by 7?
> > > >
> > > >
> > > > Thanks. I will have an hour and a half.
> > >
> > > chicken picatta (recipe below)
> > > A rice or rissoto dish like an herb garlic
> > flavor,
> > > etc
> > > vegetable of your choice
> > >
> > > If this sounds too difficult go with a pasta
> > dish
> > > or cornish game hens.
> > >
> > > 2 split (1 whole) boneless, skinless chicken
> > > breasts
> > > Kosher salt and freshly ground black pepper
> > > 1/2 cup all-purpose flour
> > > 1 extra-large egg
> > > 1/2 tablespoon water
> > > 3/4 cup seasoned dry bread crumbs
> > > Good olive oil
> > > 3 tablespoons unsalted butter, room
> > temperature,
> > > divided
> > > 1/3 cup freshly squeezed lemon juice (2
> > lemons),
> > > lemon halves reserved
> > > 1/2 cup dry white wine
> > > Sliced lemon, for serving
> > > Chopped fresh parsley leaves, for serving
> > > Directions
> > > Preheat the oven to 400 degrees F. Line a
> sheet
> > > pan with parchment paper.
> > >
> > > Place each chicken breast between 2 sheets of
> > > parchment paper or plastic wrap and pound out
> > to
> > > 1/4-inch thick. Sprinkle both sides with salt
> > and
> > > pepper.
> > >
> > > Mix the flour, 1/2 teaspoon salt, and 1/4
> > teaspoon
> > > of pepper in a shallow plate. In a second
> > plate,
> > > beat the egg and 1/2 tablespoon of water
> > together.
> > > Place the bread crumbs on a third plate. Dip
> > each
> > > chicken breast first in the flour, shake off
> > the
> > > excess, and then dip in the egg and bread
> crumb
> > > mixtures.
> > >
> > > Heat 1 tablespoon of olive oil in a large
> saute
> > > pan over medium to medium-low heat. Add the
> > > chicken breasts and cook for 2 minutes on
> each
> > > side, until browned. Place them on the sheet
> > pan
> > > and allow them to bake for 5 to 10 minutes
> > while
> > > you make the sauce.
> > >
> > > For the sauce, wipe out the saute pan with a
> > dry
> > > paper towel. Over medium heat, melt 1
> > tablespoon
> > > of the butter and then add the lemon juice,
> > wine,
> > > the reserved lemon halves, 1/2 teaspoon salt,
> > and
> > > 1/4 teaspoon pepper. Boil over high heat
> until
> > > reduced in half, about 2 minutes. Off the
> heat,
> > > add the remaining 2 tablespoons of butter and
> > > swirl to combine. Discard the lemon halves
> and
> > > serve 1 chicken breast on each plate. Spoon
> on
> > the
> > > sauce and serve with a slice of lemon and a
> > > sprinkling of fresh parsley.
> >
> >
> > that sounds delicious!
> >
> > But, i couldn't copy and paste it..
>
>
> ¿Huh? You tackled making an upside down question
> mark; how hard can copying and pasting be?


I right clicked on it, and i didnt see copy.

Conie Wrote:
-------------------------------------------------------

> I right clicked on it, and i didnt see copy.


Then use alt + F4

?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿

-----------------------------------------------

"...your suffering will be legendary even in Hell!"

Pinhead the Cenobite Wrote:
-------------------------------------------------------
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿
> ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿ ?¿?¿


!¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡ !¡!¡



Edited 1 time(s). Last edit at 04/13/2011 03:47PM by Gonads & Strife.

Hahaa i knew the upside down question mark was gonna be used in another thread.

Oh and make her a cockmeat sammich.

Gonads & Strife Wrote:
-------------------------------------------------------
> Conie Wrote:
> --------------------------------------------------
> -----
>
> > I right clicked on it, and i didnt see copy.
>
>
> Then use alt + F4


I tried that.

it exited me out of FFXU

any retard can make spaghetti, caesar salad, and garlic bread. It always tastes decent and it will look like you tried. Just dont serve it with Franzia Merlot.

Conie Wrote:
-------------------------------------------------------
> Gonads & Strife Wrote:
> --------------------------------------------------
> -----
> > Conie Wrote:
> >
> --------------------------------------------------
>
> > -----
> >
> > > I right clicked on it, and i didnt see copy.
> >
> >
> > Then use alt + F4
>
>
> I tried that.
>
> it exited me out of FFXU


That's strange... ok if it does that again, immediately hit your windows button and then the "u" button twice in succession. You have to do it quickly or your session won't restore.

Robert Perot Wrote:
-------------------------------------------------------
> Wow. Thanks! I think I can handle that.


No Problem. Serve with a Pinot Grigio or Chardonnay. Which will likely be open as you will probably be cooking with one of these two. For the rice or rissoto, don't be shy about using the microwave. It is less mess and comes out just as good. You could also subsitute a side salad for the veggies or add it on. the basics are here, just tailor it to you and your lady.

Let us know what you decide to go with and how it goes over.

Bon apetit.

Make her this:

TheMeeper Wrote:
-------------------------------------------------------
> Make her this:
>
>


I'm sorry, but that looks a little discusting..

.



Edited 1 time(s). Last edit at 03/08/2012 08:40PM by Alias.

TheMeeper Wrote:
-------------------------------------------------------
> Make her this:
>
>


Cajun vomit.

Alias, I think it's almost time for you to be making your way to the kitchen. What will you be making your husband tonight?

with time to spare Wrote:
-------------------------------------------------------
> Robert Perot Wrote:
> --------------------------------------------------
> -----
> > Wow. Thanks! I think I can handle that.
>
>
> No Problem. Serve with a Pinot Grigio or
> Chardonnay. Which will likely be open as you will
> probably be cooking with one of these two. For
> the rice or rissoto, don't be shy about using the
> microwave. It is less mess and comes out just as
> good. You could also subsitute a side salad for
> the veggies or add it on. the basics are here,
> just tailor it to you and your lady.
>
> Let us know what you decide to go with and how it
> goes over.
>
> Bon apetit.

Thanks! Figured I'd find good advice here at FFXU!!!

Alias Wrote:
-------------------------------------------------------
> with time to spare,
>
> Do you make house calls?


I hadn't considered it, but for the right price, I suppose I would. I am gainfully employed in another field, but cooking is a hobby.

The good thing about the dish listed above is that it is excellent reheated and can be made in advance.

with time to spare Wrote:
-------------------------------------------------------
> Robert Perot Wrote:
> --------------------------------------------------
> -----
> > Wow. Thanks! I think I can handle that.
>
>
> No Problem. Serve with a Pinot Grigio or
> Chardonnay. Which will likely be open as you will
> probably be cooking with one of these two. For
> the rice or rissoto, don't be shy about using the
> microwave. It is less mess and comes out just as
> good. You could also subsitute a side salad for
> the veggies or add it on. the basics are here,
> just tailor it to you and your lady.
>
> Let us know what you decide to go with and how it
> goes over.
>
> Bon apetit.


Mephisto. Is this you, giving a recipe?

Make her...make her...make her cook for you.

idontlikebeingrightaboutshitlikethisbutiam



Edited 21 time(s). Last edit at 5/31/1967 05:57AM by WingNut.

Last edit at 11/30/2015 01:37PM Last edit at 5/14/2015 03:52PM Last edit at 1/28/2014 05:57AM Last edit at 11/29/2015 01:10PM Last edit at 3/14/2011 11:52PM Last edit at 7/20/2012 04:07AM
Last edit at 6/29/2013 11:18PM Last edit at 3/19/2011 01:02PM Last edit at 3/26/2012 09:07PM

If you have time to BBQ up some chicken try this sauce receipe:

1/2 cup A1 steak sauce
1/2 cup tomato sauce
1/4 finely chopped onion
2 tablespoons cider vinegar
2 tablespoons maple syrup
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon crushed red pepper flakes

Combine all of that shit into a saucepan, bring to boil, reduce heat and simmer for 5 - 7 minutes. Allow sauce to cool/thicken (if you're pressed for time, stick it in the fridge or freezer).

Grill the chicken as you would normally, frequently basting with this sauce. It's also good on pork chops.

__________________________________
That's not a ladybug, that's a cannapiller.



Edited 1 time(s). Last edit at 04/13/2011 04:22PM by Warhawk.

FFXU should totally have a recipe thread !!

Warhawk Wrote:
-------------------------------------------------------
> If you have time to BBQ up some chicken try this
> sauce receipe:
>
> 1/2 cup A1 steak sauce
> 1/2 cup tomato sauce
> 1/4 finely chopped onion
> 2 tablespoons cider vinegar
> 2 tablespoons maple syrup
> 1 tablespoon vegetable oil
> 2 teaspoons chili powder
> 1/2 teaspoon crushed red pepper flakes
>
> Combine all of that shit into a saucepan, bring to
> boil, reduce heat and simmer for 5 - 7 minutes.
> Allow sauce to cool/thicken (if you're pressed for
> time, stick it in the fridge or freezer).
>
> Grill the chicken as you would normally,
> frequently basting with this sauce. It's also
> good on pork chops.


+2

Go to one of those places that fixes the entire meal except for last minute heating. A lot of lazy pampered cunts in this area use it because they are exhausted from sitting on their asses all day and spending the old mans money.

Taco bell AND Wendys!

Women love a man that will cook for them...

Lucas McCain Wrote:
-------------------------------------------------------
> Go to one of those places that fixes the entire
> meal except for last minute heating. A lot of lazy
> pampered cunts in this area use it because they
> are exhausted from sitting on their asses all day
> and spending the old mans money.


Wait. Weren't you "The Rifleman" in your younger days?

.



Edited 1 time(s). Last edit at 03/08/2012 08:32PM by Alias.

Which Chinese carryout did you decide on? You know your lazy ass isnt cooking anything.

Robert Perot Wrote:
-------------------------------------------------------
> She's working two jobs (started the second one two
> weeks ago) and is really dragging. I just sent
> her a text, telling her I'll take care of dinner
> tonight and that I'd have it ready at 7. After
> she told me how wonderful I was to think of that,
> I figure I need to follow through with something
> other than crappy carry out. Any suggestions of
> anything a "regular" guy (not particularly adept
> in the kitchen) could do that won't disappoint?
> Simple ingredients that I could pick up at Giant
> if necessary.
>
> I figured I'd come to the FFXU trolls to help me
> out. Thank you.


Do you have a grill?

if you do,then get some salmon or tuna to grill (very easy)
bake some potatoes
amd put some frozen vegetables in a pot to steam...

Voila....you will impress her

How'd my keyboard shortcuts work out for you Conie?

Going now. Thank you so much you wonderful people.

Next time I have a need, I will know where to cum.

:)



Just joking! Just joking! I really AM going to make the chicken picatta. Going to stop at Giant and get the stuff and impress the wife. I'll post tomorrow.

Robert Perot Wrote:
-------------------------------------------------------
> Going now. Thank you so much you wonderful
> people.
>
> Next time I have a need, I will know where to
> cum.
>
> :)
>
>
>
> Just joking! Just joking! I really AM going to
> make the chicken picatta. Going to stop at Giant
> and get the stuff and impress the wife. I'll post
> tomorrow.


Def. let us know how it goes..

Conie Wrote:
-------------------------------------------------------
> FFXU should totally have a recipe thread !!




Tiger Cry Salad


Juice of 1 lime (2 limes if you like)
One fresh chilli, seeded and finely sliced. Your call on how much to use!
Small handful of fresh coriander (cilantro?), chopped
1 or 2 teaspoons sugar (any sort)
1 clove garlic, minced (optional)
1 tablespoon Thai fish sauce (maybe a little more)
Sirloin steak. Approx 300g/10 oz weight after trimming of fat. Rump steak would be fine.
Salad: 1 cos or 2 little gem lettuce roughly sliced, 2 or 3 medium tomatoes cut into wedges and about 6 spring onions (scallions) cut into 1/2 inch bits.



1. Mix the first six ingredients to make the dressing.

2. Get a frying pan/skillet/grill pan nice and hot, add a little oil, and cook the steak. 2 minutes each side is enough for me. Allow to cool a bit (5 minutes or so) and slice into thinnish ribbons. Between 1/4 and 1/8 inch thick should be fine.

3. Mix the salad ingredients and arrange on a serving plate. Roughly drape the sliced beef on top and spoon over the dressing. Serve.

4.This can be served with the beef warm or cold, and just alter the amount and proportions of the dressing ingredients to suit your tastes. If you need carbs, place some cool cooked noodles on the dish before the salad.



-



Edited 1 time(s). Last edit at 04/13/2011 05:13PM by eesh.
Attachments:

Steam some shrimp, make a salad, and through the shrimp on the salad. Mix it up with blue cheese dressing.

Thakes about 20 minutes.

eesh Wrote:
-------------------------------------------------------
> Conie Wrote:
> --------------------------------------------------
> -----
> > FFXU should totally have a recipe thread !!
>
>
>
>
> Tiger Cry Salad
>
>
> Juice of 1 lime (2 limes if you like)
> One fresh chilli, seeded and finely sliced. Your
> call on how much to use!
> Small handful of fresh coriander (cilantro?),
> chopped
> 1 or 2 teaspoons sugar (any sort)
> 1 clove garlic, minced (optional)
> 1 tablespoon Thai fish sauce (maybe a little
> more)
> Sirloin steak. Approx 300g/10 oz weight after
> trimming of fat. Rump steak would be fine.
> Salad: 1 cos or 2 little gem lettuce roughly
> sliced, 2 or 3 medium tomatoes cut into wedges and
> about 6 spring onions (scallions) cut into 1/2
> inch bits.
>
>
>
> 1. Mix the first six ingredients to make the
> dressing.
>
> 2. Get a frying pan/skillet/grill pan nice and
> hot, add a little oil, and cook the steak. 2
> minutes each side is enough for me. Allow to cool
> a bit (5 minutes or so) and slice into thinnish
> ribbons. Between 1/4 and 1/8 inch thick should be
> fine.
>
> 3. Mix the salad ingredients and arrange on a
> serving plate. Roughly drape the sliced beef on
> top and spoon over the dressing. Serve.
>
> 4.This can be served with the beef warm or cold,
> and just alter the amount and proportions of the
> dressing ingredients to suit your tastes. If you
> need carbs, place some cool cooked noodles on the
> dish before the salad.
>
>
>
> -


That looks delicious!

WashingTon-elocian Wrote:
-------------------------------------------------------
> with time to spare Wrote:
> --------------------------------------------------
> -----
> > Robert Perot Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > Wow. Thanks! I think I can handle that.
> >
> >
> > No Problem. Serve with a Pinot Grigio or
> > Chardonnay. Which will likely be open as you
> will
> > probably be cooking with one of these two. For
> > the rice or rissoto, don't be shy about using
> the
> > microwave. It is less mess and comes out just
> as
> > good. You could also subsitute a side salad
> for
> > the veggies or add it on. the basics are here,
> > just tailor it to you and your lady.
> >
> > Let us know what you decide to go with and how
> it
> > goes over.
> >
> > Bon apetit.
>
>
> Mephisto. Is this you, giving a recipe?

Nope. I can only make the following things:

Ham, Egg, and Cheese Breakfast Sandwich

Hamburger

Cheeseburger

Hot Pockets

Pizza Rolls

Twinkies

--------------------------------------------------------------
13 4826 0948 82695 25847. Yes.

Let us know how it goes, and if ur wife put out in honor of u getting ur chef on.

Conie Wrote:
-------------------------------------------------------
> That looks delicious!

HEY CONIE- TOSS EESH'S SALAD!!

Robert Perot Wrote:
-------------------------------------------------------
> She's working two jobs (started the second one two
> weeks ago) and is really dragging. I just sent
> her a text, telling her I'll take care of dinner
> tonight and that I'd have it ready at 7. After
> she told me how wonderful I was to think of that,
> I figure I need to follow through with something
> other than crappy carry out. Any suggestions of
> anything a "regular" guy (not particularly adept
> in the kitchen) could do that won't disappoint?
> Simple ingredients that I could pick up at Giant
> if necessary.
>
> I figured I'd come to the FFXU trolls to help me
> out. Thank you.






Make her get a third job so you won't have to see here at all

---------------------------------------------------
W.W.S.D. what would Scooby Doo

eesh Wrote:
-------------------------------------------------------
> Conie Wrote:
> --------------------------------------------------
> -----
> > FFXU should totally have a recipe thread !!
>
>
>
>
> Tiger Cry Salad
>
>
> Juice of 1 lime (2 limes if you like)
> One fresh chilli, seeded and finely sliced. Your
> call on how much to use!
> Small handful of fresh coriander (cilantro?),
> chopped
> 1 or 2 teaspoons sugar (any sort)
> 1 clove garlic, minced (optional)
> 1 tablespoon Thai fish sauce (maybe a little
> more)
> Sirloin steak. Approx 300g/10 oz weight after
> trimming of fat. Rump steak would be fine.
> Salad: 1 cos or 2 little gem lettuce roughly
> sliced, 2 or 3 medium tomatoes cut into wedges and
> about 6 spring onions (scallions) cut into 1/2
> inch bits.
>
>
>
> 1. Mix the first six ingredients to make the
> dressing.
>
> 2. Get a frying pan/skillet/grill pan nice and
> hot, add a little oil, and cook the steak. 2
> minutes each side is enough for me. Allow to cool
> a bit (5 minutes or so) and slice into thinnish
> ribbons. Between 1/4 and 1/8 inch thick should be
> fine.
>
> 3. Mix the salad ingredients and arrange on a
> serving plate. Roughly drape the sliced beef on
> top and spoon over the dressing. Serve.
>
> 4.This can be served with the beef warm or cold,
> and just alter the amount and proportions of the
> dressing ingredients to suit your tastes. If you
> need carbs, place some cool cooked noodles on the
> dish before the salad.
>
>
>
> -

That looks like Beef Curtains Salad.

Dinner served
Attachments: