Ha, and to @Nick Clayton ’s point, I can remember rolling out of many a Supa Bo party feeling pretty bloated and gross! But something about that velveeta is connected directly to a pleasure center in my reptile brain. I cannot resist. Once a year only!It's a potluck, and I'm in charge of the salad. I'm pretty damned good at it too. Don't worry, there will still be plenty of junk food there; but nothing to rival @Matt B 's nuked Velveeta.
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Ha, and to @Nick Clayton ’s point, I can remember rolling out of many a Supa Bo party feeling pretty bloated and gross! But something about that velveeta is connected directly to a pleasure center in my reptile brain. I cannot resist. Once a year only!
One of my kids is sick so no party for us. I got some stuff to make chicken katsu, going to chop that up and toss it in Buffalo wing sauce then put that on an arugula-romaine salad in vinaigrette with cave-aged blue cheese and bacon crumbles.
To go with the melted brick.
Hopefully proper freezer burn on em.Tules from last year.
Man, that looks great. I love conch. Where do you get it up here? Or are you currently in the Conch Republic or something?
Wrong kind of football dude!
I'm in the heart of the Conch Republic staring across at Vancouver Island. Oh, here comes the ferry from Victoria. I have the conch sent up from Eaton Street Seafood Market in Key West. The same place I used to buy it in person. Comes in 1 lb vacuum packed blocks and it stores well so I order enough to justify the next day shipping charges. Can't be without conch. I look forward to getting some straight from the water next month.Man, that looks great. I love conch. Where do you get it up here? Or are you currently in the Conch Republic or something?
Add a lb of Jimmy Dean spicy sausage to your Velveeta and Rotel. You can thank me later.I got 2 sixers —an IPA and a Golden Pilsner—along with 2 bags of yellow Santitas, a brick of Velveeta, and a can of spicy Ro-tel. And a microwave. Guilty pleasure.
That or chorizo are a legit variation!Add a lb of Jimmy Dean spicy sausage to your Velveeta and Rotel. You can thank me later.