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  • #31
    Originally posted by Jman View Post
    For Kevin, homemade au gratin! Just hadn't put the cheddar on top to melt yet in the pic.




    Sent from my iPhone using Tapatalk
    Looks good dude, I think you need to post the recipe in the Recipe Thread.

    Comment


    • #32
      I almost hate to say it, but I had Chipotle tonight.
      Angry Mod
      #EmbraceTheFade
      #ThisCouldBeYou
      #ChangeTheGame

      ________________________________________
      WITB:
      Callaway Big Bertha EPIC 9 Driver
      Callaway XR 4 and 7 metalloids
      Callaway Razr X 4 and 5 hybrids
      Adams a12OS 6 hybrid
      Callaway XR irons 7-AW
      Callaway MD3 S Grind 54 wedge
      Odyssey White Hot RX #7 putter
      Wilson Staff Duo Soft ball
      Golflogix-8 GPS | Bushnell Pro 1M Slope Edition Laser Rangefinder
      Still using the Greensaver divot repair tool.


      "It's not so important who starts the game, but who finishes it." - - - John Wooden

      Comment


      • #33
        Red curry chicken and brown rice


        ^^^^^^ I Tapped That.....On My iPad ^^^^^^
        Driver-- RAZR Fit 9.5 w/ Diamana Blue (S)
        Fairway Wood-- TBD
        Hybrid-- RAZR X 3h, 4h w/ Fubuki h350
        Irons-- RAZR XF 5-PW
        Wedges-- Forged Dark Chrome w/ DG Spinners 48*, 52*, 56*
        Putter-- Si-1
        Ball-- Hex Black Tour
        Originally posted by Yoccos1981
        Hanks has some great advice
        Originally posted by OEM Kevin
        Hanks speaks the truth

        Comment


        • #34
          Originally posted by War Eagle View Post
          Looks good dude, I think you need to post the recipe in the Recipe Thread.
          Will do, you guys and gals will laugh your heads off when you see where it's from! Lady can cook though.


          Sent from my iPhone using Tapatalk
          WITB:
          TaylorMade
          - M6 9.0 -
          UST Mamiya LIN-Q Blue 77F5
          TaylorMade - Original One 13.5 - Fujikura Evolution V X
          PING - G410 19.0/22.0 - Alta CB 70S
          Callaway - Apex CF19 Combo 5-PW - True Temper Elevate X100
          Cleveland - RTX4 Raw 48M/54M/60XL - DG TI S400
          SWAG
          - Tour Proto Savage Too -
          Center-Shaft 373g
          Taylormade - 2019 TP5x


          Comment


          • #35
            I had a chicken sandwich and fries from the dining hall.
            3Deep 13* [ PXv 6.0 ]
            G20 16.5* [TFC Stiff]
            Crossbax Hybrid 18* [ PX 6.0 ]
            R9 4-9 [ DG S300 ]
            45 [ KBS Genius ]
            CG15 50*
            Vokey 56*
            Black Series #8
            B330-S


            Comment


            • #36
              Originally posted by Damaikis View Post
              I had a chicken sandwich and fries from the dining hall.
              ahhhh memories, the good ole dining hall. had some red robin tonight
              Spoiler
              Driver: Callaway Diablo Octane Tour 8.5*
              Woods: G10 5w, Callaway RazrX Black 15* 3W
              Irons: i20 Tour 90 Reg 4-PW
              Wedges: CG14 52*, CG14 56*
              Putter: PING G5i Anser
              Ball: Srixon Q-Star

              Proudly Tested and still playing ZARMA and TOUR 90 for -- Thanks THP, CHAMP, and KBS!

              Team alby supporter! War darn Albatross

              Comment


              • #37
                Throwing some fajitas on the grill (or the goods to make fajitas I should say).
                Driver: G400 LST
                Fairway: EX9 Tour 15*
                Hybrids: 816 H1 19* & 23*
                Irons: JPX EZ Forged 5i-GW
                Wedges: CBX 54*/60*

                Putter: Select Newport 2

                Comment


                • #38
                  Generals Chicken and steamed dumplings.

                  Comment


                  • #39
                    Seared scallops on the grill.

                    Comment


                    • #40
                      Taking my beautiful wife out for "pre-anniversary". Our 2nd anniversary is Tuesday, and we probably won't to go out that night.

                      Sushi incoming.
                      My inner child is a mean little cuss

                      In my staff bag:
                      Driver: Diablo Octane 10.5
                      Fairway: RAZR X Black 3W
                      Hybrids: Xhot 3H / Diablo Edge 4H
                      Irons: Diablo Edge 5I - PW
                      Wedges: Forged Dark Chrome 52 & 60
                      Wedges: J40 56
                      Putter: m5x

                      Comment


                      • #41
                        I had a buffalo chicken wrap tonight.
                        3Deep 13* [ PXv 6.0 ]
                        G20 16.5* [TFC Stiff]
                        Crossbax Hybrid 18* [ PX 6.0 ]
                        R9 4-9 [ DG S300 ]
                        45 [ KBS Genius ]
                        CG15 50*
                        Vokey 56*
                        Black Series #8
                        B330-S


                        Comment


                        • #42
                          Chicken Marsala w/ mash & corn
                          Driver: AMP Cell (blue)
                          Hybrid: AMP Cell 2/3 (blue) w/ fujikura motore f1
                          Irons: MP-53 3-pw w/ Tour
                          Wedges: MP R-12 Black Nickel 51, 56, 60
                          Putter: California Series Del Mar w/ Mid-Slim 2.0

                          Comment


                          • #43
                            First time eating Basa (was on sale recently). Or Vietnamese Catfish as it used to be known until channel catfish producers threw a fit and got the name outlawed.

                            Was very very good. Put some Dijon, pepper, garlic, dill, hot sauce, italian dressing, and limes on top while roasting, and while a bit moist for my liking (cooked from frozen, will try thawing and frying next time), it was great. Had with some wild rice, corn, and a caesar salad (and a dry white on the side). My wife had just dill and garlic and she still liked it enough for it to become a new addition to our 'must have weekly' list (along with salmon and stir-fry).
                            ST 180
                            H2Hot 3W
                            M3 irons
                            Rtx3 50
                            Milled grind 55/60
                            Tour S 64 wedge
                            TruRoll Tr-ii Brass
                            Z Star XV Tour Yellow

                            Comment


                            • #44
                              Originally posted by Nate View Post
                              Seared scallops on the grill.
                              I always worry about spending so much on scallops and then mis-cooking them. I keep hearing they're very hard to cook properly so they're not rubbery or burnt. How do you do thm?
                              ST 180
                              H2Hot 3W
                              M3 irons
                              Rtx3 50
                              Milled grind 55/60
                              Tour S 64 wedge
                              TruRoll Tr-ii Brass
                              Z Star XV Tour Yellow

                              Comment


                              • #45
                                Tomato pie


                                ^^^^^^ I Tapped That.....On My iPad ^^^^^^
                                Driver-- RAZR Fit 9.5 w/ Diamana Blue (S)
                                Fairway Wood-- TBD
                                Hybrid-- RAZR X 3h, 4h w/ Fubuki h350
                                Irons-- RAZR XF 5-PW
                                Wedges-- Forged Dark Chrome w/ DG Spinners 48*, 52*, 56*
                                Putter-- Si-1
                                Ball-- Hex Black Tour
                                Originally posted by Yoccos1981
                                Hanks has some great advice
                                Originally posted by OEM Kevin
                                Hanks speaks the truth

                                Comment

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