boiled leather

i'm in

hopefully I have previous salaries/years correct Player Salary Pos years Tampa Bay (TB - DEF) $1 def 1 Harrison Butker (KC - K) $1 k 1 Trevor Lawrence (Jax - QB) $17 qb 4 Tom Brady (TB - QB) $16 qb 1 Trey Lance (SF - QB) $16 qb 4 Jimmy Garoppolo (SF - QB) $2 qb 3 Ezekiel Elliott (Dal - RB)  $39 rb 1 Joe Mixon (Cin - RB) $28 rb 3 Eli Mitchell (SF - RB) $10 rb 3 Carlos Hyde (Jax - RB) $1 rb 1 Jeff Wilson Jr. (SF - RB) $1 rb 3 Tony Jones Jr. (NO - RB) $1 rb 2 George Kittle (SF - TE)  $7 te 1 Dallas Goedert (Phi - TE) $4 te 2 DeVonta Smith (Phi - WR) $14 wr 4 Jerry Jeudy (Den - WR) $11 wr 4 Deebo Samuel (SF - WR)  $8 wr 3 Marvin Jones Jr. (Jax - WR)  $6 wr 2 A.J. Green (Ari - WR) $2 wr 1 Cole Beasley (Buf - WR) $1 wr 2 Denzel Mims (NYJ - WR)  $1 wr 3 Jalen Hurd (SF - WR)  $1 wr 2

ok silly question. I'm noty seeing the prices in the draft page. can someone point me to the right spot. I remember most, but may be off a bit.

Of course I’m in. It’s a given unless I’m dead. must not have hit submit earlier. Labor Day is fine

9/7 is fine

That was fun <bows>

since this is stuck and i haven't posted, i've been adding recipes to my blog. feel free to peruse. http://stuffandthingswithlee.wordpress.com or don't. :)

Thought I'd add my Italian Sausage Soup. It was a hit. Notes: Fresh herbs are better than dried. This made enough for 2 meals for 3. You may want to make half or so. Cut the stock by 1/2 but I'd only cut the veggies by less than 1/4. This is a very "pasta intensive" soup. Limit pasta as you wish -- I maximize it for theRedWoman. :bowdown: one carton Chicken stock one carton Beef stock dried basil 1-2 T dried oregano 2+T 1 Onion quarterd Lots of garlic - chopped 2 stalks of celery roughly chopped 2 large Carrots roughly chopped 2 jalepenos seeded and chopped 2 fresno chiles seeded and chopped 2t cumin 1t paprika salt and pepper to taste add everything to large stock pot and and simmer for 60-90 min strain broth to remove vegatables return broth to simmer add: 1 14oz can of diced "italian tomatoes" 1 14 oz can of Canellini beans (white kidney or great northern) drained 1 lb italian sausage (not in casings) Brown sausage, drain and add to stock simmer 30 minutes 1lb of macaroni or other good tube pasta cook to al dente reserve 1 cup of cooking water drain (don't rinse) and add to stock add 1 cup of pasta water cook 10 minutes lots of salt and pepper to taste. top with good parmeasan or similar cheese. enjoy

I was actually thinking that if they'd cast "semi-heavy weights" as Stannis and Davos (oh and for the hell of it, Melissandre) with a minor introductory scene in ep 9 or 10...wow! a bit late for that strategy.

I dunno, I think Syrio kicking serious ass with a piece of wood lends credence to the crackpot theory that Syrio=FacelessMan. Its far less crackpot to me today.

I think its the Kevin McKidd syndrome. Can't get Luscious Verenious, so let's pine for Titus Pullo. :cheers:

I saw Beanophile and thought -- finally a fellow coffee lover. nope back to Boromir. Welcome PaintGirl and Jester.

I finally felt energetic enough to type this one up, it s a very simple and beloved recipe that I never heard of or considered until one night when I struggled with what to make for dinner and the Red Woman said, "why don't you make White Trash Casserole?" So, I looked it up and kicked its ass. I made this for my family in a 12 x9deep foil pan (I like throw away dishes, so much easier than cleaning). Anyway, I'm going from memory, and I'll offer a few options, because I know I'm a bit more ambitious than most cooks. 1 bag of tater tots. 2lbs boneless Chuck Roast or 3lbs 7 blade roast (fancy name for chuck with the bone) Fresh Thyme Fresh Oregano Fresh Garlic - you can never have to too much 1 or 2 Medium Onions 3 Jalapenos, chopped, with ribs and seeds (skip if you don't like spicy food) 4+ cups shredded cheese (jack and cheddar work well) 2 cans Cream of Mushroom with Roasted Garlic Soup 1 Cup Milk Worcestershire Sauce Salt and Pepper Potato Step Cook the tater tots according to directions. I like them very crispy. Set them aside Meat Step I make a pot roast for my meat. Like I said, Ambitious. I use a pressure cooker (45-60 min), but I'll assume you are using a dutch oven. Liberally season the meet with kosher salt and fresh ground pepper. Slice Onions thin peel a bunch of garlic (I like 10-15 cloves) Heat the pan on medium high Add a few TSPs of oil to the pan and let it heat till just shimmering Brown Meat well on all sides Remove meat. add in Onions, saute for 2-3 minutes till starting become translucent deglaze pan with a half of your favorite beer (or a glass of whine, white or red) dissolve the brown bits in the pan and finish the beer add meat back cover with water, chicken stock or beef stock add in large bunches of fresh thype and oregano (don't bother to destem, we won't use them..but if you want to, feel free) add 1 jalepeno, chopped (you can substitute some crushed red pepper or about 1tsp chipotle powder) cover pan cook in 325 oven for 3 hrs +/- Remove meat to a plate to cool. I like to use the onions, so pull them out with slotted spoon. to a bowl. The garlic can go either way, but the stems need to pulled out if they are there. When the meat is cool, shred by hand, run knife through the onions and mix with the beef set aside Alternate Meat Step Ok, so you don't have all day to play in the kitchen. or you think "he's meshugah". Fair enough. 2lbs ground beef or sausage or ham or chopped chicken chopped onions herbs of choice (probably about 1/8 cup, or more, fresh or 1TSP each dry) garlic I would still use the Jalapeno Brown the meat Remove the meat from the pan drain the fat, except 1TSP saute the onions until translucent Add the meat back add the garlic and Pepper and fresh herbs and saute 2 minutes more Set meat aside to cool Sauce Step I would do this after the meat has cooled, so the sauce is ready as you build the casserole In sauce pan, heat 2 cans of Soup, 1 cup mil (or 1/2 if you would like it rich) as it heats up, add in more fresh herbs and the remaining Jalapenos, if you use them Add a few dashes of Worcestershire and several grinds of black pepper when the sauce is hot, taste and salt if needed in small handfuls, add in about 2-3 cups of the cheese till melted and the sauce is thick and luscious There are lots of different options here, Regular Cream of Mushroom Soup, Cream of Celery, I used to love a Southwestern Jack soup (I'd put some tomatoes in the meat) but I don't think it is made any more.) You can really play with the soup choice and try some interesting combinationsl. Build a Better Casserole Step Use non-stick spray on your pan (butter or light coat of oil work too) Line the bottom of the pan with Tater Tots (you will have some left) Spoon about 1/3 of the sauce over the tots add all the cooled meat and onions over the sauce (I make thick layer) pour the rest of the sauce over the meat Use the remaining tots as a top layer (they propably will not cover, so spread them out) Cook the casserole at 350 for about 45 minutes Add the rest of the cheese to the top cook for 8-10 minutes more Unless your family is really picky, they will thank you.

Monday Meatballs Inspired by an Episode of Diners, Drive-ins and Dives and 10 restaurants that now have �€œMeatball Mondays�€� 1 lb ground beef (I use 80/20) 1 lb mild Italian sausage 1 lb hot Italian sausage ½ cup fresh basil, roughly chopped ¼ cup fresh oregano, roughly chopped 1 Tablespoon granulated garlic 2 teaspoons Kosher Salt 1 teaspoon fresh cracked black pepper ½ cup grated Parmesan cheese 1 Tablespoon Dijon Mustard ¾ cup old fashioned Oatmeal (really) 3 eggs 1. Preheat oven to 400 2. In a large mixing bowl, add in the sausage and hamburger. If you aren�€™t using bulk sausage (recently now available at my Safeway), remove the sausage from the casings. 3. On top of the piles of meat, add in the basil, oregano, cheese, garlic, salt, pepper, Dijon 4. beat (do not cook) the eggs separately and pour in 5. add in the oatmeal 6. Spray a large casserole (or 2) with non stick spray (I use a large lasagna pan) 7. Using the mixing tools god gave you, mix everything together well. You want to make sure the meat and oatmeal get well mixed. 8. Shape the meatballs into balls the size of tennis balls, or slightly smaller. (I get 12-14) from this recipe.) Place meatballs into the pan 9. Put the meat balls into the oven. 10. After 15 minutes, turn the oven down to 350 and continue baking for 40 minutes. Notes: I generally make this a day in advance, but 1-2 get sacrificed to Quality Control. I have tried bread crumbs (store bought and home made). Trust the Oatmeal. These are really good on their own, but we slice them half, and make sandwiches with them on big soft rolls, covering them with a �€œhearty marinara�€� and provolone or with pasta. It is at least two meals for us. My Chunky Marina 1 large yellow onion diced 3 stalks of Celery diced 2 medium Carrots diced 10+ cloves of garlic chopped 1 green bell pepper, diced 1 red bell pepper, diced 2-4 Jalapenos diced fine (seeds and ribs too) 1 small can (6oz?) Tomato paste 3 16oz can of diced Tomatoes or 1 large (32oz) Tomato sauce 3 bay leaves 1 cup (20 large leaves) fresh basil chopped (or probably 2-2.5 TBS dry) 1/3 cup fresh oregano (about 1 TBS dry) 1 cup of yesterday's red wine (or tonight's) a Cabernet or Zin or Chianti work well. 3 TBS Balsamic Vinegar Water (as needed) Kosher Salt Fresh Ground Pepper 2 TBS Olive Oil or Bacon Drippings (note: you'll be adding the garlic and fresh herbs twice. chop 2/3 of each early and save the final 1/3 to chop when you add them) 1. Put a large stock pot or dutch oven on the stove on medium low and start or finish chopping. 2. when heated add the Olive Oil or Bacon Fat (I prefer bacon -- god's perfect food) 3 add the onions, carrots and celery with big pinch of salt. You want to sweat the onions, so if your stove runs, hot, use low. stir often. 4. When the onions are nearly translucent (5 min, give or take) add in the chopped garlic, bell peppers and Jalapenos. These should go for about 3 min. 5. Add in the tomato paste. Stir and let cook for 3-5 minutes. 6. Add in the canned Tomatoes or Sauce (I use sauce for sandwiches, tomatoes for pasta) and stir through. I add all the can liquid with the diced tomatoes. Cook for 10 minutes. 7. if you are using fresh basil and oregano , add 2/3 of the amounts. If dry, add all. Add the bay leaves 8. Bring to a simmer, reduce heat to barely simmering and cover for 30 min. 9. Add the wine and balsamic vinegar. Stir in and simmer for 60-90 minutes. 10. Taste the sauce. Add salt and pepper to taste. Add a little water if it is thicker than you want. Add the rest of the Basil, Oregano and Garlic. Cook for another 20 min. (sometimes I also add 1-2TBS Paprika smoked or sweet, not hot) 11. Add the meat balls or don't cheers.gif Note: the Jalapenos add some character. Generally 2 is an undercurrent of heat and 4 is hot. My SO thinks 5 is too many and habeneros have been banned. These days like these better than adding red pepper flakes or cayenne, as it adds some "fruitiness" to the sauce. This is my basic sauce that I make slightly differently every time. Thyme works well here.

For this week: Butternut Squash Soup (adapted from another recipe) Serves 6-8 2.5 Lb butternut squash (1 medium) 4 Tbsp butter 1 small yellow onion, diced 2 leek, white and pale green parts only, diced 3 garlic cloves, minced 6 sprigs thyme, tied in cheese cloth 1 inch ginger, peeled 1/3 cup heavy cream 6 cups chicken stock (h20 or vegetable stock at your own risk read.gif ) 1/4 cup maple syrup 1 Tbsp cider vinegar 1/2 tsp cayenne pepper (optional - but I like it spicy) Salt to taste 1. Preheat the oven to 400F. 2. Cut the butternut squash in half lengthwise and again in half crosswise to form 4 quarters (2 will be round with the seeds, and 2 will be solid flesh). Remove the seeds from the round pieces, rub them with 1 Tbsp olive oil, place on a foil lined rimmed baking sheet and roast in the bottom third of the oven until tender and nicely browned, 30-40 minutes. Peel the other two pieces of squash (the ones you aren't roasting), and cut them into 3/4 inch dice. 3. Set a 4 quart soup pot over medium-low heat. Add the butter, onion, leek, and a generous pinch of salt. Cook stirring occasionally until tender and translucent. Regulate heat so that no color develops. Add the garlic, ginger, and thyme and continue to cook until aromatic, 2-3 minutes. (you don't need to wrap the thyme, but it makes a nicer presentation without the leaves.) 4. Add the diced squash and scooped out flesh of roasted squash and stir to coat. Cook over medium heat stirring often until the diced squash just started to get soft around the edges, about 15 minutes. 5. Add 2 Tbsp heavy cream and enough water, vegetable stock, or chicken stock to cover the squash by about an inch. Taste and season to taste with salt. Bring to a simmer and cook until the squash is totally soft, 30-40 minutes. 6. Remove the chunk of ginger and thyme bundle. Puree in a blender or with an immersion blender, stir in the remainder of cream, maple syrup, and cider vinegar. If you like a really silky soup, strain it. If the soup is too thick to your liking, add more water or stock (I've cut the liquid down a bit to make more of a bisque). Taste and correct seasoning, adding more salt, maple syrup, and cream as needed.