Yahoo! Pool

I was playing Yahoo! Pool online last night when I noticed that TB was on (I had just activated my Messenger for like the 3rd time in three years). Remembering his offer to play me in pool, I fired off a message. After a quick affirmation, we were playing a rated game (I was 1400-something and he had a new player rating of 1200). I challenged him to a three game series. We ended up playing five.

I won the first two games. We were too busy laughing at his old black guy icon to notice though. Then I started trying two rail banks and three rail kicks on the 8. At this point TB was like “Don’t give me charity!” (I like that as it sounds Randian) I responded “I’m not giving you charity, I’m hot dogging so I can have something to brag about on the blog!”

When I hot dogged he made me pay for it. After four games we were 2 and 2. I did win the last game so my average didn’t take a beating.

In other news the dressing I made was off the hook and chain. The feast was a beast and to top the night off with yahoo pool against a blog persona while drinking red wine with Ice-T bumping in the background. . . that was phat.

7 Responses to “Yahoo! Pool”

  1. rae says:

    How did you make your dressing? Will u give me the recipe? I’m making my turkey dinner now.

  2. TB says:

    that was some fun shit for sure. In between Internet shoppin, I’d love to step off the plantation and stretch my sun-wretched skin in another game..

    In other news, isn’t great how Ice-T belongs everywhere and nowhere at the same time?

  3. Phelps says:

    I thought you were making stuffing, Rae? Dressing and stuffing are as different as hamburgers and hot dogs.

    You know what is great? Having your brother ask, “Are you going to have that bottle of chardonnay with dinner” and you didn’t even remember that you had any wine. That is great. It is like getting a surprise birthday present. And Chardonnay even goes with turkey.

  4. Mexigogue says:

    I used cornbread crumbled up and threw in a stick of butter, giblets cooked and minced up and set to the side. Sauteed the onion and celery in the turkey grease then put that on the cornbread. Mixed it all up and throwed in two eggs. Put chicken broth and kept mixing it up to make it mushy. Oh yeah, spices were rosemary, thime, sage, garlic power, and a little crushed red pepper. And I baked it for a couple hours.

  5. Mexigogue says:

    Some people up here use the terms stuffing and dressing interchangeably. I also understand that to be wrong.

  6. rae says:

    I wasn’t planning on making the Dressing today Phelpsie- I just love to cook and enjoy good recipes. My stuffing is so damn time consuming cause I make it completely from scratch- I’m ready for something new!!

  7. Phelps says:

    Dressing takes a long time to prepare, but a lot of that is making the cornbread and the stock. That is the main difference between stuffing and dressing — stuffing relies on the bird for moisture, but since dressing is cooked seperate, it has to be soaked.

    Here’s how you make real cornbread — the hardest part is finding a good seasoned skillet:

    Put your skillet in a hot oven (about 425). When it is good and hot (about 10 minutes) put in a quarter of a cup of lard (a good heaping spoonful) and put it in the oven to melt. Mix together 2 cups self-rising cornmeal (I like Martha White Self-Rising White Cornmeal best, but most stores don’t carry it), and egg and two cups of buttermilk. When it is good and mixed, (about 4 minutes if you know what you are doing) the lard should be melted. Take the skillet out, swish the fat around to get the skillet coated, and then pour the rest in the batter. Mix it together, pour it into the hot skillet, and then bake it all for about 25 minutes. If it is a good and seasoned skillet, the bottom will come out thick and brown, and the meat of it will be light like cake and buttery smooth (from the lard.)

    The skillet is the most important part — you can get away with shortening instead of lard, or sweet milk instead of buttermilk, but the skillet is key. I got my grandmother’s cornbread skillet. It has about a quarter-inch of seasoning on it, and hasn’t seen a speck of soap in 40 years of cornbread.