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Eggo

Certifiably Surly
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Everything posted by Eggo

  1. Yeah he made up a ton of ground to get back into the play
  2. https://texas.rivals.com/news/new-staff-has-texas-in-play-for-5-star-kam-dewberry
  3. Hearing that the last staff didn't even try to recruit Kam Dewberry, I must ask why the fuck not?
  4. Good God Bielema is even more fucking fat than I remember...
  5. Not sure if serious, but you know the Highlander wasn't Irish, right?
  6. I find it really refreshing that this staff isn't pumping out koolaid about the team. It feels like everyone else was putting an All World on the field in the spring and left us all disappointed come fall.
  7. It's because it was a rat fuck question from a rat fuck gossip columnist.
  8. Decent pizza at Cork & Pig
  9. I'm not sure that has anything to do with Beard.
  10. "Enjoys playing games and eating." Oh, Logan. You scamp, you!
  11. I assume CDC had a lot more fun celebrating with Beard than he did with Sark.
  12. Why are they adding this kind of music to an unpadded practice video? Such cringe
  13. It's pretty clear that Sark already knows FCB is a nitwit, but how else could he have responded to that question? "They need to lose about 40 pounds a piece and then we'll be in good shape"? Fuck that guy and his trap questions.
  14. God damn Sark just mushroom stamped Chip in his presser. 12:50 is the start of his question, immediately followed by Sark's response:
  15. Yeah, but neither did anyone else.
  16. Maybe I'm a little less pessimistic about the O-line because I was only a few years into being a fan when we had 6 scholarship o-linemen for an entire year.
  17. He has that quick release on the short-intermediates throws that Sam never had.
  18. Already taken care of
  19. Why the fuck do people get so grumpy about this? As long as the horns are in the air, who gives a shit?
  20. Finally snagged a Pikesville after all the love it gets. Also some St Paddy's Day goods and celebration bubbles (fiancée making partner at her practice).
  21. Corned beef for St Patrick's Day. 5 pound flat brisket, cured for 8 days with salts, peppercorn, mustard seeds, cloves, bay leaves, brown sugar. Vacuum sealed and stored in fridge. Yesterday, I stuck it in a 180 degree sous vide bath for 12 hours. Back in the fridge overnight. Sliced it tonight and warmed it up in the oven. Bliss.
  22. That's such an idiotic topic by 247.
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