lol what happened to the dude she dated, he used to make like 3 threads a day about her after the break up lmao


redraider
rabbitjb
maylie
cass
melis
silentS

Heykiddo goes without saying she's on everyone's list man or woman

Last I read he was focusing on joining the police academy and trying not to think about her. She made a post airing dude out because he made one too many thread complaining about her. Haven't seen him around since, but I could just be missing his posts.

Who's the cute brunette that had her pussy pics put up on misc drama? Can't remember her name.

Sensu"thewhale"ality?

Wait..just realized nobody has said trotonkat. Apparently as soon as you leave this place, nobody remembers your name. Cold as ice.

Dj924s - mirin redhead/teddies/hips combo in avi plus took my mod rep virginity

Rabbitjb - definite british milf who's good to chat to

Melis obviously

Also have personality crush on redraider and a few from 10k thread

(No wk)

are we dating now

If it's the roast I'm thinking of, it's a nice brisket you can do either in the slow cooker or oven. I make it about twice a month for Shabbat

RR's Mama's Brisket

4-6 lb brisket
10 garlic cloves, peeled
3 onions, sliced
3 bay leaves
1/2 cup water
2 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp paprika
3/4 tsp turmeric
1/4 tsp cayenne
1 tbsp cornstarch

Place half of the chopped onions, 5 of the garlic cloves and the bay leaves in the bottom of the slow cooker.

Rinse the brisket and pat dry. Sprinkle both sides of the meat lightly with black pepper and salt (if you're salt sensitive, skip the salt here -- there will be plenty in the sauce after cooking).

Note about this next step-- if you're in a hurry you don't need to brown the brisket before placing it in the slow cooker, just mix the spices with the water and pour over the brisket in the slow cooker. However, if you do have time to brown it first the flavor will be much better! Drizzle 2 tbsp of olive oil into the pan and heat a large skillet over high heat until it just begins to smoke.Brown the brisket on both sides—it will take a few minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half. Make sure you get some nice dark brown bits on there, it really adds to the flavor.

Once the brisket is browned, place it in the slow cooker on top of the onions and garlic.

Drain the fat from the skillet, leaving behind any brown bits in the skillet. Return the skillet to the stove. In a small bowl, mix together the water, salt, black pepper, paprika, turmeric and cayenne. Pour the water and spice mixture into the skillet and heat over medium until hot and bubbly, using the liquid to deglaze the pan and loosening brown bits gently from the bottom of the skillet with a spatula.

Pour the contents of the skillet over the brisket.

Top brisket with the remaining sliced onions and garlic cloves. Cover and cook on low for 8- 10 hours, or until fork tender. Tenderness will increase as it cooks, so take it out when it's tender to your liking. Most people like it very tender but not so soft that it is falling apart. You want it firm enough to slice but tender enough that the edges shred with a fork.

I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says “Make Ahead Directions.” If you are not making ahead, continue reading.Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes.

Meanwhile, skim fat from the surface of the cooking sauce.

You may strain the sauce to separate the solids out and discard— if you do this, return the sauce to the slow cooker, mix together 1 tbsp cornstarch with 1 tbsp of cold water, and stir it into the strained liquid in the slow cooker. Alternatively, you may thicken the cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker (careful, the liquid is hot-- protect yourself with a towel and take care with more delicate ceramic slow cooker inserts).Once your sauce is ready, cut fat cap off the brisket.

Then cut the brisket in thin slices against the grain.

Return slices to the slow cooker and cover with sauce. Heat the meat slices on high setting in the sauce for 30-60 minutes more until sauce is hot, bubbly and thickened around the meat. Serve sliced brisket hot with sauce.
That's the thing with these threads, ya hurt everyone's feels.you know you got a soft spot in my dark, dark heart.

Melis is wife material, no WK

(semi WK)

hnng. Would rep hard irl

Came in to post you AND Luke.. intradesting

Thx u bby. Still waiting for our date. Semi srs.

If not then Luke pls respond

I crush on everyone and you're all beautiful!

Hope this helps!

So I'm the ugliest.

p i c s
i
c
s

LOL people who are crushing on some women ITT are crushing on dat ass more than anything.

i eat ass btw

Just peekd on bodyspace. Crushing now

Don't have one

Not acceptable answer!

LMAO Luke listed you as his crush too

Imma need your posts to start justifying those reps mmmmmkay?

HI wanna say it was Marlene but i could be totally wrong.

Googled it and its marlene69. Samantha08 can get the business too.

trotonkat

She's hnnngg in my books. She's actually funny too.

but seriously, bella18 or w.e just judging on her awkward, but cute personality or the newer, more fresh makadelic

Oh my sweet lord, hello Chad.

Crushing on iiSteve now

DaydreamerGirl (rip, some ******* on here fuked that up)
Raider because she is as strong as they come

yes we are *muah *muah kiss kiss...xoxoxo

mhm

Nice stealth bump

This girl ain't bad and has hnnng feet.

don't be a girl scout now