hey laser..

[zooker]

i tried that new fish attractant you gave me..WHOOOO WEEE!!!! thats some stinky stink right der i tell ya...

i put a drop on my paca craw and one drop hit the water. in 5 mintues i t looked like this.





dats some RIPE smellin stuff -i just don't like the buzzards flying around me while i am tring to fish..

zooker

[bassintxlady]

yeah yeah.....blame it on the additive....you sure you didn't just lift up your arms too high there zook?.....

[flfireman]

No, the buzzards would have been laying on the dock.

[1/4 stick]

hehehehe......

BUZZARD OMELET
4 large Eggs
1 tablespoon Water;
1 tablespoon Butter
¼ cup Vegetable oil;
2 cup Onion; chopped
2 clove Garlic, minced
1 tablespoon Chili powder;
1 teaspoon Ground oregano;
1 teaspoon Ground cumin;
B OMELET: Beat eggs with water.
1 tablespoon Margarine;
6 ounce Turkey Chili;
1½ ounce Sour cream;
2 Green onions;
½ teaspoon Crushed red peppers;
⅛ teaspoon Hot pepper sauce;
1 ounce Canned diced green peppers;
28 ounce Can peeled whole tomatoes;
2 teaspoon Salt;
4 cup Buzzard meat; cooked

Buzzard CHILI: Heat oil. Add onions and garlic and cook until limp. Add chili powder, oregano, cumin, red pepper, hot pepper sauce, green peppers, tomatoes and salt. Simmer for 15 minutes. Add cooked buzzard meat and simmer 10 minutes more. Makes 1 1/2 quarts.

BUZZARD CHILI OMELET: In 10-inch skillet, melt butter; pour in egg mixture. Cook over medium-high heat. As mixture begins to set around edges, gently lift portions so uncooked eggs can flow to the bottom. Lower heat; cook until almost set. Add 4 1/2 ounces Buzzard Chili. Fold over and and slide onto serving plate. Garnish with remaining chili, sour cream and green onions. Serves 1.

[1/4 stick]

Originally Posted by 1/4 stick

hehehehe......

BUZZARD OMELET
4 large Eggs
1 tablespoon Water;
1 tablespoon Butter
¼ cup Vegetable oil;
2 cup Onion; chopped
2 clove Garlic, minced
1 tablespoon Chili powder;
1 teaspoon Ground oregano;
1 teaspoon Ground cumin;
B OMELET: Beat eggs with water.
1 tablespoon Margarine;
6 ounce Turkey Chili;
1½ ounce Sour cream;
2 Green onions;
½ teaspoon Crushed red peppers;
⅛ teaspoon Hot pepper sauce;
1 ounce Canned diced green peppers;
28 ounce Can peeled whole tomatoes;
2 teaspoon Salt;
4 cup Buzzard meat; cooked

Buzzard CHILI: Heat oil. Add onions and garlic and cook until limp. Add chili powder, oregano, cumin, red pepper, hot pepper sauce, green peppers, tomatoes and salt. Simmer for 15 minutes. Add cooked buzzard meat and simmer 10 minutes more. Makes 1 1/2 quarts.

BUZZARD CHILI OMELET: In 10-inch skillet, melt butter; pour in egg mixture. Cook over medium-high heat. As mixture begins to set around edges, gently lift portions so uncooked eggs can flow to the bottom. Lower heat; cook until almost set. Add 4 1/2 ounces Buzzard Chili. Fold over and and slide onto serving plate. Garnish with remaining chili, sour cream and green onions. Serves 1.

NOTE: That was just a joke, eating buzzard can't be healthy.

[3dkicker]

This one might give you a little heartburn....

[1/4 stick]

Originally Posted by 3dkicker

This one might give you a little heartburn....

I think I dated her a couple years back!

[zooker]

Originally Posted by 1/4 stick

NOTE: That was just a joke, eating buzzard can't be healthy.

now stick you and i know that anything is edible with enough texas pete on it..

zooker

[bassintxlady]

zooker that's just so wrong on so many levels...dear......sheeesh.....