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You have exposed your true self. Thank you.

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dennzio

(A)

In Reply to: How do you know what Buddha did? posted by J.R. on June 17, 2004 at 14:27:52:

I now know that years of peyote and mushrooms do no enlighten one. I will look elsewhere. I am every thing you want me to be. If it serves your purpose, I am dull witted and stupid. This will bolster your ego enough for you to continue on this path of spiritual pride. Enough of this, I must go find my box of rocks. Good day.

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Snide and snotty and not answering the question. - J.R. 14:49:09 06/17/04 (3)
Do you know what Blake calls Satan? The Accuser of Sin. You practice
what you accuse me of. What repellent compartmentalization, bolstered
by your passive-aggressiveness ("If it serves your purpose, I am
dull-witted and stupid.") Jesus, you really said that. You are a
junky for being right. Hopelessly addicted. Read that book; then you
can talk about it with some basis and probably help yourself to boot.
I guess you prefer the "lead role in a cage." Myself, I'll be happy
with a "walk-on in the war." Regards,
J.R.
- Again, over my head. This is going downhill fast. Not productive for either of us. - dennzio 14:53:12 06/17/04 (2)
  Enjoy your reality.
  - Clear that head. Try this: - J.R. 15:18:51 06/17/04 (1)
    Roasted tomato/chipotle salsa:
    Take six medium tomatoes, cored and cut in half.
    With a bit of olive oil, salt, and pepper, roast
    or broil them until they begin to blacken and bubble.
    Meanwhile carmelize a large onion and three large
    cloves of garlic. Put the onion and the tomatoes in
    a food processor along with an 11 oz. can of chipotles
    adabo. Process until smooth. Saute the stuff with canola
    oil in a very hot pan for three minutes. That's it.
    Goes well with carnitas and creme fraiche in corn tortillas.
    Carnitas:
    Take and sear a 6-8 pound Boston Butt pork roast (this is the only
    acceptable cut of pork for carnitas). Roast it in a roaster pan
    filled one third up the roast with water for three hours at 325.
    When done take it out and cut it into chunks removing as much fat as
    possible. Deep fry the chunks quickly in very hot olive oil. That's
    it. Believe it or not, it's not greasy. Regards,
    J.R.
    - That sounds yummy. I'll try that. Peace. - dennzio 18:40:12 06/17/04 (0)
      I'm not very nice sometimes.

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