Things That Make You Go “What The...

[BTDT2]

Nola, could have been worse.......

[NOLA2005]

I hope there was a little lube involved...

[BTDT2]

Perhaps you can find someone from one of those states to vouch that you are not a liberal/socialist/communist. :

I tried, TG my laminated California real ID license has round corners.

[NOLA2005]

Perhaps you can find someone from one of those states to vouch that you are not a liberal/socialist/communist.

[BTDT2]

Didn't you retire to Arizona? What are you still doing in that cesspool?

When they said “build that wall” I had no idea it was on the east borders to keep Californians out
of Arizona and Nevada.

[not.in.MY.town]

Sounds a lot like my favorite cave cricket recipe. Unfortunately that supply has dropped significantly.

[not.in.MY.town]

Didn't you retire to Arizona? What are you still doing in that cesspool?

[NOLA2005]

Just the type of recipe to help me adhere to my diet.

[BTDT2]

Tethering off my cell phone....

No electric, going to BBQ spiders for dinner tonight.

[PR723]

BTDT2,

I use Terminix not only for pest control, but also for the scrumptious recipes........
Deep-Fried Tarantula






You'll need:

• 2 cups canola or vegetable oil
• 2 frozen adult Texas brown, Chilean rose or similar-sized tarantulas, thawed
• 1 cup tempura batter (instructions below)
• 1 teaspoon smoked paprika

Tempura Batter:

• 1 medium egg
• 1/2 cup cold water
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda

To make the batter, beat the egg in a small mixing bowl until smooth. Slowly add the cold water, continuing to beat until evenly mixed. Add the flour and baking soda and beat gently until combined; the batter should be a bit lumpy. Let the batter sit at room temperature while heating the oil.

In a deep saucepan or deep-fat fryer, heat the oil to 350°F. With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider’s body hairs with a crème brûlée torch or butane cigarette lighter. Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.

Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain. Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider’s paired fangs, which are tucked away in the head region.


Have you spent part of your week in the dark courtesy of PG&E?

[BTDT2]

Thousands of tarantulas are emerging from the ground in the San Francisco Bay Area.




For those members in Nevada, Alabama, New Jersey, Sierra Nevada mountains of California and members in their second week of retirement who want to what does spider taste like….. Well, you might expect it to be crispy on the outside and gooey in the middle and that's not a bad start. The legs are pleasantly crunchy and have little flesh in them. Then you get to the head and body which have a delicate white meat inside, rather like a cross between chicken and cod.

[not.in.MY.town]

Sometimes it's helpful to have a friend proof read your work.

I suspect Pastor Paul's "friend" was the one who posted it.

[BTDT2]

Double tap..sorry

Double tap





I see your double tap and raise you one tap -------

[PR723]

Double tap..sorry

[PR723]

Sometimes it's helpful to have a friend proof read your work.