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<blockquote data-quote="Tommytrees" data-source="post: 1972758" data-attributes="member: 114552"><p>OP. A suggestion, if you take one cut out a big ROAST, COOK WITH SALT, PEPPER, ONIONS, GARLIC AND A RICH BROWN GRAVY. SERVE OVER A BED OF EGG NOODLES WITH A SIDE OF SWEET AND SOUR RED CABBAGE, HARDY GRAIN BREAD (to sop up the gravy) AND BUTTER. WASH DOWN WITH A COLD BOTTLE (or two) OF GOOD GERMAN BEER. <img class="smilie smilie--emoji" loading="lazy" alt="🐻" title="Bear :bear:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f43b.png" data-shortname=":bear:" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /> LOL.</p></blockquote><p></p>
[QUOTE="Tommytrees, post: 1972758, member: 114552"] OP. A suggestion, if you take one cut out a big ROAST, COOK WITH SALT, PEPPER, ONIONS, GARLIC AND A RICH BROWN GRAVY. SERVE OVER A BED OF EGG NOODLES WITH A SIDE OF SWEET AND SOUR RED CABBAGE, HARDY GRAIN BREAD (to sop up the gravy) AND BUTTER. WASH DOWN WITH A COLD BOTTLE (or two) OF GOOD GERMAN BEER. 🐻;) LOL. [/QUOTE]
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