swag
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Fri Aug-04-06 11:32 PM
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jpgray
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Fri Aug-04-06 11:33 PM
Response to Original message |
1. Shouldn't post that personal information |
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Because there are some weird people around here.
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swag
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Fri Aug-04-06 11:37 PM
Response to Reply #1 |
2. Point well taken, Mr. Chairman. |
jpgray
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Fri Aug-04-06 11:41 PM
Response to Reply #2 |
4. I want something that tastes nothing like souvlaki at this moment |
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Edited on Fri Aug-04-06 11:42 PM by jpgray
Maybe a BLT with fried egg and mayo--something really nasty that a crummy prole such as myself might eat.
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swag
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Sat Aug-05-06 12:12 AM
Response to Reply #4 |
9. We'll go to **lser's for that. |
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Two mimosas to balance all that salt.
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smtpgirl
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Sat Aug-05-06 01:06 AM
Response to Reply #4 |
37. my famous grilled chicken whole wheat wrap |
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with cucumbers, roma tomatoes, romaine lettuce, green pepper slivers, a bit-o-jalapenos, provolone cheese, and caesar dressing
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jpgray
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Fri Aug-04-06 11:37 PM
Response to Reply #1 |
3. Well, I'm still planning on holding the Dijon over your head |
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Though Dijon is pretty fucking hard to hold to begin with.
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swag
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Fri Aug-04-06 11:59 PM
Response to Reply #3 |
5. I carry French's in a Dijon squeeze bottle, and eagerly share with chefs. |
bridgit
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Sat Aug-05-06 12:02 AM
Response to Original message |
6. looks about right...i'll have a toasted 'swag' please... |
swag
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Sat Aug-05-06 12:08 AM
Response to Reply #6 |
Sugar Smack
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Sat Aug-05-06 12:16 AM
Response to Reply #7 |
HarukaTheTrophyWife
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Sat Aug-05-06 12:19 AM
Response to Reply #7 |
17. I'll be toasted and roasted tommorow. |
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Nothing like beer on the beach.
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Sugar Smack
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Sat Aug-05-06 12:14 AM
Response to Reply #6 |
bridgit
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Sat Aug-05-06 12:16 AM
Response to Reply #11 |
Sugar Smack
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Sat Aug-05-06 12:24 AM
Response to Reply #15 |
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Fer the luv of Gawd ya showed up jest as I was at me most Irish. Went folk-dancing, ya see, with Dear old dad- Russian, Hungarian, Bulgarian, every Slavic country you could name under the sun.
I tell you, we had beer, and we did my Grandmaster Cheeseball. How are you tonight? Sated?
:loveya:
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bridgit
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Sat Aug-05-06 12:34 AM
Response to Reply #22 |
26. feeling fine, Louis, hubby gave me the positioning on a negotiation... |
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this evening wherein they were going to have me fly down to LA about some theater work; very lucrative SAG/contract stuff, so i held my little Brown Bess steady, kept my power dry; and now they're flying up to SF, reserving us a hotel for two days for the meetings and to sign my contracts
:woohoo:
but now a beer'er two, a shot +/- & some country step dancing, or a lively Spanish chaconne sounds just about right :thumbsup: :-) i'm so glad you're here
:loveya:
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Sugar Smack
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Sat Aug-05-06 12:44 AM
Response to Reply #26 |
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*passes out*
Sweet dreams, my darlin. :D :loveya:
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crim son
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Sat Aug-05-06 12:10 AM
Response to Original message |
8. BLT &cheese and avocado. Maybe sprouts instead of the L. |
swag
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Sat Aug-05-06 12:15 AM
Response to Reply #8 |
crim son
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Sat Aug-05-06 12:22 AM
Response to Reply #13 |
19. I'm open-minded about the cheese. |
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No american, though. That's my only stipulation.
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swag
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Sat Aug-05-06 12:28 AM
Response to Reply #19 |
24. Shall we begin with oxymoronic Tillamook Swiss, and move |
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elsewhere if unsatisfied?
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crim son
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Sat Aug-05-06 10:15 AM
Response to Reply #24 |
55. I'll take the Tillamook Swiss, in honor of the Pretzel. |
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It must be nice to know your cheeses!
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Sugar Smack
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Sat Aug-05-06 12:12 AM
Response to Original message |
10. A turkey breast (cut from the bird, not water-processed) |
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on sourdough bread, provolone, mayonnaise on one slice, thousand-island on the other, shredded lettuce and onions, sprouts to soak up the thousand-island, pepper,bacon, and avacadoes.
Half would be warm and half cold.
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swag
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Sat Aug-05-06 12:15 AM
Response to Reply #10 |
12. Which half would you eat first? |
Sugar Smack
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Sat Aug-05-06 12:20 AM
Response to Reply #12 |
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I'd nestle right into it too, even if it was obscene to pair hot & cold together. I have no shame, which is an asset and a liability to this company. Of me.
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swag
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Sat Aug-05-06 12:40 AM
Response to Reply #18 |
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I can hear the cats outside, by the way.
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gkdmaths
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Sat Aug-05-06 12:16 AM
Response to Original message |
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But only if the kraut is really good and the meat is sliced super super thin!
mmmm. hungry.
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swag
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Sat Aug-05-06 12:23 AM
Response to Reply #16 |
20. You'll have to take half the meat off if you go to |
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Kornblatt'sbut you'll still have a good sandwich, some great pickles, and a choice of bagels for the weekend.
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gkdmaths
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Sat Aug-05-06 12:27 AM
Response to Reply #20 |
23. Ill just ask for extra rye and kraut |
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and then make two sandwiches!
;)
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swag
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Sat Aug-05-06 12:29 AM
Response to Reply #23 |
25. That'll hold you through the winter in |
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oh, where the hell? SW Portland?
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gkdmaths
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Sat Aug-05-06 12:58 AM
Response to Reply #25 |
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Im moving to P-land this winter.
This post must be a sign from god.
What am I in for!?!
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swag
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Sat Aug-05-06 01:06 AM
Response to Reply #33 |
38. Portland winter is a crapshoot. |
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I only knew you were coming here because I remembered a prior thread.
You are in for good fucking times.
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gkdmaths
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Sat Aug-05-06 01:15 AM
Response to Reply #38 |
39. I used to spend a lot of time in P-land |
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And I'll spend my future time there in the West Hills or Ralliegh Hills area.
I have class, you know.
:P
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6000eliot
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Sat Aug-05-06 12:41 AM
Response to Reply #20 |
29. I order them with no meat. |
HarukaTheTrophyWife
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Sat Aug-05-06 12:45 AM
Response to Reply #29 |
32. They're good with tempeh. |
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Also with live culture saurkraut.
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gkdmaths
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Sat Aug-05-06 12:59 AM
Response to Reply #32 |
34. thats the kraut Im talking about |
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you could be an Evergreen student!
go geoducks!
:hi:
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maveric
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Sat Aug-05-06 01:23 AM
Response to Reply #16 |
41. Corned Beef Reubens Rule! |
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With a kosher dill and slaw.
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regnaD kciN
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Sat Aug-05-06 05:36 AM
Response to Reply #16 |
44. Could there be any other choice...? |
Kali
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Sat Aug-05-06 12:24 AM
Response to Original message |
21. hmmm I think a roast beef, cheddar, on sourdough, hot |
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with onions sounds kind of good. (going from your menu, anyway) speaking of going from your menu, what is Como? (bread)
mmm a gyro (red meats)loaded sounds good too.
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swag
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Sat Aug-05-06 12:34 AM
Response to Reply #21 |
27. Como is this Italian (/Swiss?) white rustic bread |
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make from a starter (like sourdough), crusty, good olive oil flavors in the shell. At least that's the version that migrated to Oregon.
I invite people who know to chime in.
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Kali
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Sat Aug-05-06 12:44 AM
Response to Reply #27 |
31. sounds good maybe I'll have that! |
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Sucker for good bread, here.
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reyd reid reed
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Sat Aug-05-06 01:01 AM
Response to Original message |
35. Turkey and bacon with tomato, mayo and cheese... |
swag
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Sat Aug-05-06 01:04 AM
Response to Reply #35 |
36. Gotta go with deli swiss again on the BTT. |
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Calms down that bacon just right.
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reyd reid reed
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Sat Aug-05-06 01:17 AM
Response to Reply #36 |
40. Yeah...but it depends on the bread, too... |
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Swiss works really well on sour breads...rye or sourdough.
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Broken_Hero
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Sat Aug-05-06 01:32 AM
Response to Original message |
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for sentimental reasons, and Philly Cheesesteak is my number 2...
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MrScorpio
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Sat Aug-05-06 04:01 AM
Response to Original message |
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Real deal, all the way through
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calico1
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Sat Aug-05-06 06:23 AM
Response to Original message |
45. Not to big a sandwich eater.. |
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Edited on Sat Aug-05-06 06:31 AM by calico1
I ate so many of them in college I am still "full." And I'm 48! LOL
I do like Ruebens and the occasional BLT. Oh, and a well made pastrami on rye.
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Allenberg
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Sat Aug-05-06 06:46 AM
Response to Original message |
46. Ham, pepperoni, salami, cappicola |
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Edited on Sat Aug-05-06 06:46 AM by Allenberg
on rye with lettuce, onion, cucumber, pickle and creamy italian.
Best damn sandwich.
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fudge stripe cookays
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Sat Aug-05-06 06:55 AM
Response to Original message |
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Hold the onions, please. :9
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datasuspect
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Sat Aug-05-06 06:58 AM
Response to Reply #47 |
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tres yum.
mucho onions, load up the tzatizki.
and none of that microwave shit, must be off the spit.
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fudge stripe cookays
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Sat Aug-05-06 08:29 AM
Response to Reply #48 |
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No onions for fudge though. I have issues.
Tzatziki is the world's most perfect food. You got your veg and dairy all in the same place. Nutritious, yo!
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jane_pippin
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Sat Aug-05-06 06:59 AM
Response to Original message |
49. The Cartoon Sandwich: |
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Sourdough
Mayo
Leafy lettuce
Tomato
Onion
Cheddar
Provolone
When properly assembled it looks like food in cartoons, hence the name.
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fudge stripe cookays
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Sat Aug-05-06 08:29 AM
Response to Reply #49 |
jane_pippin
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Sat Aug-05-06 08:53 AM
Response to Reply #51 |
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Edited on Sat Aug-05-06 09:01 AM by jane_pippin
Except mine isn't gigantic and it doesn't piss off Blondie when I make one before dinner. :D
edit: spellin.
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yellowdogintexas
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Sat Aug-05-06 09:00 AM
Response to Original message |
53. BLT on whole wheat bread not toasted, mayo not Miracle Whip |
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and the bacon must be thin and crispy and the tomatoes must be REAL. Hence I do not eat them often. But in hot weather I absolutely crave them. It is a summer thing.
Otherwise: a really good chicken salad sandwich rocks my world.
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Magrittes Pipe
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Sat Aug-05-06 09:03 AM
Response to Original message |
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It really depends. If I'm in the mood for greasy, there's only two real choices:
1) Mike & Rosy's Deli, Springfield, OH: hard salami, mozzarella, and provolone on a light rye sub roll with brown mustard. They'll put it in the steamer so it's nice, hot, and melty; and the cheese is scorched around the edges.
2) Pizza Pit, various locations, WI: turkey, bacon, and cheddar. A sub roll split down the middle and slathered with garlic butter, stuffed with about a half pound of shredded turkey breast, and a quarter pound each of crumbled bacon and shredded cheddar.
If I want non-greasy, it's harder to decide. Today, I'm really in the mood for the corned beef and chicken liver at Benji's deli in Milwaukee.
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MissMillie
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Sat Aug-05-06 10:29 AM
Response to Original message |
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but I guess after all the "favorite foods" threads you folks have seen me post in, you'd know I wouldn't be able to choose just one! :silly:
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Schema Thing
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Sat Aug-05-06 10:44 AM
Response to Original message |
57. You're a good man, swag |
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no evildoer would ever make such fine choices.
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swag
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Sat Aug-05-06 11:10 AM
Response to Reply #57 |
58. I humbly accept your compliment and thank you for it. |
Iniquitous Bunny
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Sat Aug-05-06 11:17 AM
Response to Original message |
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Edited on Sat Aug-05-06 11:17 AM by Iniquitous Bunny
on rye
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sundog
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Mon Aug-07-06 02:21 PM
Response to Original message |
60. what kind of dressings are available on the side salad? |
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how big is the side salad?
can you make my sandwich without bread?
i'm lactose intolerant & have wheat issues
if i get a half sandwich can you cut it in half?
i would like ice water with my meal for here please
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NewWaveChick1981
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Mon Aug-07-06 02:23 PM
Response to Original message |
61. An Italian Sub on a sub roll, with NO MAYO but oil and vinegar |
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dressing and Italian spices. :9
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LadyoftheRabbits
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Mon Aug-07-06 02:24 PM
Response to Original message |
62. Alas, the sandwiches follow me where'er I go. |
swag
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Mon Aug-07-06 07:41 PM
Response to Reply #62 |
67. Is this a good thing or a bad thing? |
sundog
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Mon Aug-07-06 07:11 PM
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sendero
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Mon Aug-07-06 07:21 PM
Response to Original message |
64. Drop that cucumber.... |
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... add some kraut and put it all on toasted rye and you've got my version of a favorite Reuben :)
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swag
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Mon Aug-07-06 07:40 PM
Response to Reply #64 |
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I haven't heard that since I was 12.
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txwhitedove
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Mon Aug-07-06 07:24 PM
Response to Original message |
65. French Dip / Sirloin Dip |
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Thu Apr 25th 2024, 12:20 AM
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