I actually would love the world of Pete: The Smarmiest Man in America.
I actually would love the world of Pete: The Smarmiest Man in America.
PLEASE I WANT IT I NEED IT PLEASE
I hope someone has taken the time to explain to Hammon that Boris Diaw asks everyone to make him a sandwich.
Man, fat guys who haven't been laid this century are about to lay down some fiery hot takes about women and "their place" in this comment section.
The San Antonio Spurs announced today they're hiring WNBA star Becky Hammon as an assistant coach, and she will join…
It is remarkable to me that anyone who talks about the quality of the books doesn't immediately say, "But I wiped my ass with 'Chamber of Secrets', so at least I got some use from that".
I am currently unemployed, but no, thankfully I don't live somewhere rural.
THIS IS THE SKIN OF A KILLER, BELLA.
I just can't agree with you when there's this...
Nah, you are point blank wrong. Pro-choice affects those who chose to enact it. Open carry affects us all. Sorry. End of debate. You lost.
It's not about poor taste, it's about the waste of a quality cut of meat. He'd enjoy a crappier cut just as much because overcooking negates the differences
Because if every dipshit who ordered overcooked steak leather would just order the chicken instead, steak demand would go down and supply would go up, meaning cheaper steaks for those of us who actually like the taste of properly-cooked beef.
Has anyone else noticed that they all have Sameface Syndrome?
I CANNOT WAIT for their next projects:
Come join 13-year-old Brenna Strong along with her mom, Bea, and her dad, Richard
Or she's been slowly poisoning him for years—"this doesn't taste like my coffee at home! Where's the hint of bitter almonds?"
Bea Strong and Dick Strong ... these guys are too subtle for me.
A lovely fillet for the lady?
Not only that, but the customer apparently would specifically request 'hand-squeezing'. I'd rather search for a flag in a vat of Family Double Dare ooze than hand-squeeze the mayo out of someone's coleslaw.
Welcome back to Behind Closed Ovens, where we take a look at the best and strangest stories from inside the food…