Here is your chance to test your memory and show off at the same time

i Trippd nuts all over the city..was in a neighboring hood i was in all the time,and didnt know where the fuck i was...i think we retired in a basement den to watch yellow submarine
 
were I younger I would love love love to do those rcs. I would dearly love to do some in a tank. were we fearless back then or stupid lucky?

I would make an exception for 2cb. I've read nothing but raves about it but missed it cause I was with my first wife. That and ghb. Damn it.
 
mmmm...i love getting grunk..
canndo,i can picture you on a balcony,in flip flops,smoking a fine stogie,sipping on g like a good scotch..bwahaha..:-D
 
partigas decada and conamara tonight. A little o in the morning. Moscato, locks, bagles, cream cheese, onion, dried Spanish capers soaked in kalamata olive oil and Cherokee purple tomatoes from the garden.

drugs should be used as the spice sprinkled atop fine living.
 
I have always wanted to throw a garden party.

early morning huevos rancheros, margaritas and bloody marys served to a group of twenty elegantly dressed men and woman who when finished eating are served moderate doses of lsd while playing crocette. We would be English aristocracy on a warm April morning.
 
i can do all that..
why spanish capers..the soil makes the flowers so chewy,its like rubber salt balls..go south...
lazy maitre d! didnt pour me but a half a cap of g!..wheres the ketamine!? honey get the jackets and keys,were leaving...
 
rory420420 said:
also,black prince tomato..
Click to expand...
seed to flesh ratio is wrong, love the color though.

and one does not pour juice into fine champaign. I will mot serve mums at my gatherings.

my wife has a collection of capers (no shit), maybe a dozen different ones but we only have the one salt dried. which would you recommend. Btw, the o was extra special this morning, don't know why really. Almost gone though, the next is a year away. Locks weren't what I wanted, slimy kinda.
 
ugg,slimey lox..sign of hot times or bad prep..either way sux...id go for the salt cured..will go great with new lox...
 
my old boss,his sister made a great living in Boston importing fine olive oils..like,60$ a pint stuff..some of the best ever..i miss it dearly
 
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