And they wonder why we drink.

 

Hilarious, but I think Thibodeaux is usually with the 'o', not the 'i'

 

You are correct. Mussa been sum furriner made that meme

 

Figured you'd have made the correction yourself, being from Houston.

 

They do say CPA stands for "Certified Public Alcoholic" and I can believe it.

 

It thought it stood for "only works 3.5 months a year" in Latin or something

 

 

Haha. I wish it was just that. The rest of the summer is spent squeezing in work we couldn't do during tax season, getting CPE credits, planning with clients, and trying to find some vacation time. Then there are extension deadlines, and the fall is spent doing projections and year end planning for clients.

Not my cup of tea. Gotta get out of public accounting when I finally can.

 

Any of you Southerners ever eat a slab of good ol' Indiana Sugar Cream pie? Makes your belly smile.

 

Never heard of it, looked it up and after reading the ingredients my belly would have me on the toilet about 2 hrs later, twisted in a knot.

That chocolate meringue pie I've posted before I get sometimes at my buddy's joint does me that way, can only imagine what that sugar pie would do with all that heavy cream and butter.

 

Is it anything like buttermilk pie? Not my favorite, but it's a whole lot better than buttermilk itself. Speaking of, who the hell decided to call it buttermilk? It doesn't taste like butter, and it doesn't taste like milk; it tastes like someone tried to milk the bull instead of the cow. I'm convinced someone called it that because they had a ton of it left over and wouldn't touch the stuff, so they decided to sell it to someone else and gave it a much more desirable name than it deserves. Kinda like Greenland.

 

leftovers…whole wheat spaghetti, turkey meatballs and white wine cream sauce with crimini and portobello mushrooms sauteed in garlic and wine.

 

I'm not sure, but I think they might be similar; I've also heard of (but never eaten) vinegar pie, which sounds awful, but I'm told is somewhat similar to Sugar Cream. Somewhere around this shack I have a recipe for what I think is the best Sugar Cream ever. I'll root around and if I can find it, I'll post it and maybe you can give it a try. It's real easy to make, and the taste is out of this world... unless you're lactose intolerant.

 

Not I, but I've got a feeling if Lee ate it, they just might experience an earthquake in the Southeastern US.

 

Okay, Mouseketeers, here it is as promised: the recipe for the best Sugar Cream pie ever.

1. Pre-bake a pie shell. (I prefer Pillsbury's AllReady from the dairy case, but if you're feeling froggy, roll out your own home-made.)
2. In a saucepan, combine 1 C. sugar and 1/4 C. corn starch. (Mix well)
3. Bring to moderate heat and melt in 1 stick of butter or margarine, stirring to make a paste. Slowly add 1 pint half & half, stirring until mixture is "just thick"; (starting to pull away from side of pan).
4. Pour into baked pie shell; sprinkle with cinnamon. Allow to cool before slicing.

There it is; it's so simple a kid can do it... your old Cousin Mick wouldn't lie to ya. Give it a try-- you'll love me forever.

 

Spinach stuffed shells with spaghetti sauce!

 

 

Turkey dinner with all the extras.

 

taco-chicken salad.

 

New York strip and taters.