…Would not eat marmot with green eggs and ham.
Nice play by Vazquez
The sheep or goat version is actually quite good but I didn’t care for marmot at all.
I almost typed “chicken fried marmot”, but you beat me to it.
Nutria instead of marmot
You can still smoke at the bar in Gilhooley’s, and a lot of the customers do. I’d recommend sitting outside.
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“Marmots inflate as they cook - “It can get as big as a basketball with these four little legs sticking out,” Lerner says, and might even explode right in your lap. Plus, the cooking time is a mystery. Considering the vodka Lerner consumed in the process, we won’t ask her. The Web site e-Mongolia says 90 minutes, which seems long. So I guess you’re on your own. You could poke your marmot “until the juices run clear,” or get a meat thermometer if you’re a pansy.”
I’ll pass.
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I saw someone prepare javelina in a similar manner.
It’s San Leon, I’m surprised the waiter doesn’t sit at your table with a Winston fired up
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Potato…potahto
Peña finally doesn’t swing at a pitch below the zone.
And gets rung up.
Something about Peña invites those below-the-zone strike calls.
I would like to see a two out rally.
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Ugh
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WooHoo!
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An expert marmot chef knows you poke holes to relieve the pressure and if you know anything about Mongolians its that time doesn’t really exist.
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Good job.
Tuck ate his oysters.
The good ones.
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We need to send Tucker a smoked marmot.
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But he said fuck you to the marmot.
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