Can confirm.....it is thing.
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Thanks Hijack, I usually set a glaze on the ham before adding, but this time I just went with pan fried.The 'betus sneaks up. My great grandmother, grandfather, and mother were all T1. My finger sticks were always under 100 until they weren't and it happened fast. Eyes went all blurry and on the metformin I went. 3 metformins a day keeps me around a 5.2-5.5 A1C if I'm not on keto. Rice jacks my sugar up worse than straight sugar - which sucks because rice is a food group to a native Louisiana boy, so on rice days I pop an extra. Flour and taters don't get me nearly as bad. For a while I went to my gumbo with tater salad. @indaswamp will confirm that I'm not crazy for that, even if it isn't something all Coon's do.
Big like for your m n c
I like to set a glaze my smoked sausage (think burnt ends) with SBR and put it in my m n c
Brisket m n c is something to die for. Now I want burnt end m n c
Can I ask where the term coona$$ came from. It means something altogether different up North, and not in a good way.Can confirm.....it is thing.
I do not know the definitive origin of the term. Only that some tske offense to the term, while others embrace it as a term of endearment.Can I ask where the term coona$$ came from. It means something altogether different up North, and not in a good way.
Thank you Justin. It's one of those childhood meals that we never out grow.Love me some Mac n Cheese Chris and that looks top notch!