Where?
-SS 
Sorry, I’m just not a beer person. I have had beer in the past and it’s just…bleech! I even sampled Ag’s Shiner Bock last week and beer hasn’t improved. (Sorry Ag.) I don’t mind bringing wine or beer for everyone else. Or I can make something. Just let me know.
Palmyra, where?
Grace, you didn’t drink enough of my beer. Had you downed the whole thing, you’d have loved it.
Chef, I’m allergic to peanuts, mushrooms, penicillin, and I got a rash one time from some medication, but I can’t remember what kind it was.
So, did we come up with a theme, yet?
Yeah, where did you get the piercing. I haven’t heard where your other piercings were so I won’t even attempt a guess.
Hey Ag, so I should’ve tried more than a little sip. I tried to keep it a dainty sip because after a large gulp I would’ve been tempted to belch and scratch myself.
…and since allergies were mentioned, I should add that I’m allergic to fresh pineapple.
Mental note: always be sure to let pineapple rot for a couple of days before feeding to Grace. Check.
I meant I can only eat canned pineapple or pineapple that’s been cooked. What a smart ass.
Aw, rats. I was going to make my peanut butter and penicillin soufflée with fresh pineapple.
So my two tentative menus, one of which I’ll settle on after getting your reactions, are:
A) Chicken and Sausage Jambalaya with Creole sauce, fresh bread, and peach bread pudding for dessert;
B) Cuban-style black beans&ham with rice (with sour cream and cheddar cheese as add-ins), plain & jalapeno cornbread,
and mexican pastries for dessert.
Note that both of these options are beer-friendly.
As for a theme, maybe we should save that for the Mardi Gras party next February and just come as we are for this one unless someone has a great suggestion.
Zyada, everyone is welcome and encouraged to bring the alcoholic potables of your choice. There will be some beer on hand, and at least one bottle of wine, but I’m going to depend on the generosity of my guests for the bulk of the booze.
Jalapeño cornbread…Mmmmmmm! Both menus sound wonderful. Where do you get your mexican pastries?
Woo, look at Señora de Lujo Pantalones with her snooty curly-topped “n.” Oh, wait, I did it too with “soufflé.” Never mind.
I plan to buy my mexican pastries at a little bakery off Lowest Greenville called Chichen Itza. Either there or Fiesta Mart…it depends on whether Chichen Itza is open on Saturdays or not.
Sounds good to me. And, I love jambalaya. That and gumbo. Definitely beer friendly. I say everybody brings the kind of beer they want to drink and we can just share. It can be like a kegger, but without the keg.
[QUOTE]
*Originally posted by Chef Troy *
**
Hey, I figure it’s the only time I can use my two years of Spanish. I admit it, I don’t make a very good mexican. There’s a place Plano called La Paloma that makes good pan de dulce.
**
So basically we’ll at least have Miller Geniune Draft and a Shiner Bock.
drools
Yeah…yeah…yeah…that one…yeah!!!
-SS :eek:
It’s in my right ear, half way up the outer edge. It’s a little twisty thingy. 
anything slight cajun or creole absolutely undoubtedly has my vote.
Palmyra, then asking you to show it to us, isn’t going to be that big of a deal, huh?
Chef, you make it tough on someone that doesn’t eat rice. I’ll abstain on the selections. I’ve learned to eat around things I don’t like.
Jim
Just curious. What do you have against rice?
And Palmyra, more detail. Is it like a corkscrew through your ear? Could we, perchance, open up a bottle of wine with it?
It is like a corkscrew, but only one twist. You can’t open a wine bottle with it… taking it out would be really painful right now.
Have you considered a corkscrew for your next piercing?
And, in case you guys are wondering, no, I don’t have anything better to do. I’m bored at work, but I’m out of here n about 15 minutes. Woohoo!
uh… no.
that would look more weird than i want to look…
If you got your tongue pierced as well and then connected the bar to the corkscrew with a chain it wouldn’t look so weird.