Post by M KfivethousandPost by M KfivethousandPost by M Kfivethousandif you didn't play aaron rodgers on day 1 you
up the point difference
Or so I thought
mk5000
I may not cut a stylish figure, but I hold my soul erect. I wear my deeds as ribbons, my wit is sharper then the finest mustache, and when I walk among men I make truths ring like spurs.”
― Edmond Rostand, Cyrano de Bergerac
not broken
average player
mk5000
All the fake players peep game from the real,
Player hatin' lover tell me how do ya feel,
When you front to the homies how you grind 'em,
Look fo' a tramp, but you can't find 'em,--I'm a Player
Too Short
stupid but interesting stat saying how awful today is
in eliminator games, everyone who played thursday games exclusively: 120 points
people playing today at half time i kid you not: average country wide: 1 point
mk5000
Boy you're just a goody two,
goody two shoes
You're just a goody two, two shoes!
You got style, you got grace,
But kid you try so hard
She just laughs in your face==Nice Guys Finish Last
by Cobra Starship
https://www.reddit.com/r/food/comments/lwfng7/homemade_focaccia_muffuletta/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
Mufaletta is a louisiana hoagie which you can google
This is what he wrote
Edit to add the oft asked recipe, what a muffuletta is, etc.
In Europe, a muffuletta is a (delicious) Italian bread. In the states, a muffuletta is a freaking amazing sandwich on that bread whose origins are from an Italian owned grocery store and deli in New Orleans.
I chose to put mine on focaccia because I’ve been making and perfecting my focaccia recently.
The muffuletta is a hearty, fatty, briny, sandwich with a good hit of acid. It’s perfectly balanced. There are three components to the sandwich. Two are equally important:
• the bread. I made a batch of my focaccia. It usually goes on a half sheet tray. I pulled off a piece of the dough and baked it in my small, 8 inch cast iron. It’s topped with Parmesan and oregano, thyme, etc
You can also find recipes for muffuletta bread online. I used focaccia because I loves focaccia
• the “olive salad” aka olive tapenade aka olive bruschetta. I used a variety of oil packed olives, raw garlic, giardiniera (pickled vegetables: cauliflower, onion, carrots, peppers), roasted red pepper, Italian parsley, red pepper, and I would have added an anchovy or two but I didn’t have any on hand. Drain the olives chop them and the vegetables, including parsley, to your liking (some like a rough chop, some want a fine tapenade. You can use a food processor but pulse VERY briefly). With a spoon, stir in a hearty amount of olive oil and crushed red pepper. Store in a jar. It’s best to make this the day before as the flavor matures. Before serving, I stir in healthy amount of red wine vinegar. This sandwich needs acid to balance all that fatty goodness. The tapenade makes the sandwich. Make a lot. Use a lot.
Both of these components have to be top notch. Which is why I made my own.
The last component is:
• the meat and cheese. You can go nuts like I did and get all the traditional (and expensive) Italian meats of you have access to them. I used:
• mortadella
• Genoa salami
• sopresata
• capicola
• Black Forest ham
Or you can just use a good ham and salami. Cheese is provolone and sometimes Swiss is added (which i did, I like the tang it adds). You need a ton of meet and cheese to get the proper bread to meat ratio. This is not a single serving sandwich. It will feed multiple people or at least two meals for one person.
Assembly:
One of the cardinal rules of sandwich making is toast your bread. This sandwich doesn’t want you to do that. Trust me. Also, please don’t heat it up. I found a recipe online that said to wrap it up in foil after assembly and heat for half an hour in a 350 oven. Also, please don’t. They’re just wrong :)
Slice open the loaf. Slap a bunch of the tapenade on the bottom. Layer your meat and cheese in alternating layers. I occasionally added a few bleps of olive oil and more dried herbs between a few of the layers. More tapenade on the top of the bun. Press down gently on the bun so the bun makes good contact with the oily, acidic tapenade. Wrap it in foil, and let the sandwich rest for at least 30 min so all those flavors intermingle.