Pete

Players can tell. I mean ever play pickup basketball open gym? You can tell after one game or two who you want on your team, and who you need to stop on other team

Wtf? This gigantic Bills fanatic is wondering if you are a dolphins troll?

When you arise in the morning, think of what a precious privilege it is to be alive – to breathe, to think, to enjoy, to love. – Marcus Aurelius

how about you post some T and A? Or cute kittens? Elephants and Sloths are cool. Tailgate recipes? Funny anecdotes. Inspiring poetry and quotes

The Assistant Director that handed Baldwin the gun and yelled "cold", and the inexperience armorer should be charged, not Baldwin IMO

you love posting feel good stories

Micah Hyde is a badass! What an open field tackle! If I was McDermott(I bet he did) I would play that over and over for the Bills in film room. Textbook TD saving tackle. Players were out of position which made long run possible- and put Micah in tough situation. Micah manned up and took care of business. Standing Micah>Henry running 21 MPG

https://www.google.com/amp/s/faroutmagazine.co.uk/neil-young-rick-james-motown-band/%3famp At the point of Young’s arrival, they were fronted by the eccentric Ricky James Matthews, who would, of course, go on to have an iconic career under the moniker of Rick James. Matthews ended up in Canada after going AWOL in a desperate bid to avoid joining up with the US Navy. As a teenager, he built up a string of convictions for various low-level crimes that put him on authorities’ radar. After continuously missing his twice-monthly reserve sessions, James landed himself in a spot of bother after being ordered to serve in Vietnam. Rather than do that, he fled to Toronto and ended up fronting The Mynah Birds, but not even his bandmates knew about his backstory. Neil Young’s biographer, Jimmy McDonough, vividly described the band’s image in his book Shakey, “The Mynah Birds—in black leather jackets, yellow turtlenecks, and boots—had quite a surreal scene going. The band was financed by John Craig Eaton of the Eaton’s department-store dynasty. Legend has it he poured money into the band, establishing a bottomless account for the band’s equipment needs.” There was a brief time in 1966 when Young and James were flatmates in Toronto. This time remains an experience that is foggy to the singer-songwriter all these decades later. Speaking about that hedonistic filled time to Howard Stern, Young recalled, “We did some wild things. It’s all very hazy to me now. I’m glad I made it through that stage. It got a little dicey. There were some drugs going on. I remember singing one song for about a day and a half.”

The NHL has no clue about marketing or exposure. I've been trying to watch the Sabres for the past 10 years, and can't find them online or radio. I search and can't find NHL. Imagine if no one could find McDonalds- they would go out of business. ***** you ESPN for killing NHL!

Get Norwell! He will protect Josh and open up running lanes. Lets reinforce our trenches for our Superbowl run!

Ron Swanson is the all time best TV character imo

The Bills are best team in NFL Sally

I was running a restaurant in the 1990s and I would wait until last employee left safely before I left. I had a hot date that night, waited on the slow kid(He actually scored 1600 on SAT but had zero common sense) to leave restaurant, and then I locked up. We are walking to our cars and Einstein dropped his keys in grate. I had to wait over an hour until his mother picked him up. By this time I was over an hour late for my hot date- not cool Einstein lol

De nada Bills hermana. Mole muy deliciosa! Muy Bien! Salut!

Mole is a complex Mexican sauce. here is Rick Bayless mole recipe for example Classic Red Mole FROM RICKBAYLESS.COM Mole Rojo Clasico Recipe from Season 7, Mexico—One Plate at a Time Servings: 3/4 gallon of mole Ingredients 10ounces (5 medium)tomatillos, husked and rinsed 1 1/3 cup (about 6 1/2 ounces) sesame seeds 1cuprich-tasting pork lard or vegetable oil, plus a little more if necessary 6ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces 3ounces (6 medium)dried ancho chiles, stemmed, seeded and torn into large flat pieces 3ounces (10 medium)dried pasilla chiles, stemmed, seeded and torn into large flat pieces 8 garlic cloves, peeled 1cup (about 4 ounces) unskinned almonds 1cup (about 4 ounces) raisins 1teaspooncinnamon, preferably freshly ground Mexican canela 1/2teaspoon black pepper, preferably freshly ground 1/2teaspoon anise, preferably freshly ground 1/4teaspoon cloves, preferably freshly ground 2slices firm white bread, darkly toasted and broken into several pieces 2ounces (about 2/3 of a 3.3-ounce tablet)Mexican chocolate, roughly chopped 3quarts chicken broth Salt 1/3 to 1/2cup sugar Instructions Preliminaries. On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken. Brown other mole ingredients. Turn on an exhaust fan or open a kitchen door or window. In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium. When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time. Don’t toast them so darkly that they begin to smoke—that would make the mole bitter. As they’re done, remove them to a large bowl, being careful to drain as much fat as possible back into the pot. Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently to insure even soaking. Remove any stray chile seeds left in the fat. With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes. With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot.Add the raisins to the hot pot. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly. Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillos. Set the pan aside off the heat. To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate. Add 2 cups water and stir to combine. Blend, strain, cook. Into a large measuring cup, tip off the chiles’ soaking liquid. Taste the liquid: if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall). If bitter, pour it out and measure 6 cups water. Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree. Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer. Repeat with the remaining chiles.Return the soup pot or cazuela to medium heat. When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling. Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (I find it useful to cover the pot with an inexpensive spatter screen to catch any spattering chile.) In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.) Simmer. Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water. Taste and season with salt (usually about 4 teaspoons) and the sugar.You're now ready to make Lacquered Chicken or you can cool, cover and refrigerate until you're ready to use. When you're ready to proceed, rewarm the mole.

Wow visiting billsfans.com is like stepping back to 2010 TBD. Lots of old TBD friends there. The sight even looks and feels like TBD And I liked most everything 26Cornerblitz posted. Between him and YOLO- Bills news reached TBD lightning fast

I’m making Jan 2 trip to Bills game with my brother and Father. I will donate some of the egg nog to Kenny’s tailgate. Come try it yourself. This batch is excellent, and will only improve between now and Jan 2

Last night desert I halved and seeded pears, sprinkled lots of cinnamon, walnuts, honey on top roasted 350 30 minutes warm pear is delicious!

https://www.cooksillustrated.com/how_tos/6704-eggnog-better-and-safer-with-age At the same time, the alcohol has a chance to kill any potential pathogens in the mix. This latter benefit was conclusively proven by microbiologists Vince Fischetti and Raymond Schuch at New York City’s Rockefeller University. They deliberately added salmonella bacteria to a batch of eggnog and analyzed the bacteria content over a three-week period. By the three-week mark, the alcohol had rendered the eggnog completely sterile.

There is so much booze that bacteria does not stand a chance. I would say over 100 friends and family have tried it over the years. Everyone said it was best eggnog they ever had I also make a delicious Coquito too, I age that 1 month or so. My Puerto Rico friend gave me the best coquito I ever had! It had loads of fresh coconut. He said the key to good Coquito is to age it, the longer the better.

I’ve made this Eggnog recipe 20x- aging everywhere from 3 weeks to 4 months. well this year I tripled this base recipe(I added coconut rum, vanilla, more cinnamon). it’s been aging in stock pot since last December! So this week I portioned it off into liter and quart mason jars, added fresh nutmeg and cinnamon stick to each jar. I sampled some of course- super delicious! I plan on giving some jars as gifts Christmas season For the eggnog: 12 large eggs 2 cups granulated sugar 1 cup heavy cream 1 qt (4 cups) whole milk 1 liter (about 4 cups) bourbon, such as Jim Beam 1/2 cup Myers’s dark rum 1/2 to 1 cup good Cognac or other brandy Pinch kosher salt 1 whole nutmeg To serve (optional): 10 egg whites 1 1/2 cups heavy cream For the eggnog: Separate egg yolks and whites. (Reserve egg whites for another use, such as egg-white frittata). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add cream, milk, bourbon, rum, Cognac (use the good stuff), and salt, then stir. the key to this eggnog is aging it. The first 3 weeks it tastes super boozy. But time smooths out flavor, the more time the smoother. Age it 3 months or longer. Mine aged 10 months already and it’s best batch yet! It will be best eggnog you have ever had! https://www.kcrw.com/culture/shows/good-food/the-secret-to-eggnog-make-it-now-and-save-it-for-next-year

AiO maybe. Laurie. One lady did the best Bills game previews- super detailed and informative

https://www.google.com/amp/s/blakeylocks.com/2017/10/14/keith-hernandez-reminisces-on-smoking-two-packs-in-a-1986-nlcs-game/amp/