Buy some Kale it's deelish.
Any plant that has to be "de-boned" before you eat it...shouldn't be eaten and is fucktarded.
That being said, the only way to make kale "deelish" is to cook it with meat. Kale needs to soften up in yummy meat juices to have any substance or flavor.
Been playing Single Dad Chef for 6 years now. Pretty fucktarding damn good at it, too.
Here's a kale dish worth tying: I call it "Polish Stir Fry"
Ingredients:
1 package kilbasa, cut in to bite sized chunks.
1 package (approx 1lb) sauerkrat, drained.
1-1.5lb.s Kale. You gotta cut the fucktard center bones out of them and only eat the fucktard leafs. Chop in to bite size peaces.
1 red onion, sliced with the grain.
2 TBSP prepared spicy brown mustard. Dijon works
1TSP sweet paprika
Salt and Pepper to taste
Add some EVO to a pan and fry up the kilbasa until golden brown. Add in the red onion, spices, and mustard and cook until the onions are soft. Add in the package (or desired amount) of kraut and cook until warm. Add in hand-fulls of the kale until you've hit your desired about. Toss well as you cook and serve when the kale has fully wilted and softened.
I normally serve these with potatoe, garlic, and cheese perogies. Provide some sour cream and some Rooster Sauce (Siracha) and it's a meal.
That's the only fucktarding way I'll eat kale.......
'll take a T boner over a rib eye and day. Love bone in meats.
While I agree that bone-in steaks are the bomb, a bone-in Ribeye hands downs beats a T-Boner. T-Boners are fucktarded too.
Pork chops are right up there and a lot cheaper.
It's like fucktarding Christmas here on the Darkside. Here's THE BEST brined porkchop recipe you will EVER eat.
You are fucktarding welcome, bitches.
For the brine:
3 large garlic cloves
1 quart water (4 c)
1.5 tbsp table salt
2 tablespoons black peppercorns
2 tablespoons sugar
1/2 tablespoons dried thyme, crumbled
1/3 teaspoon whole allspice
1/2 bay leaf
four 1 1/2-inch-thick rib pork chops. Costco usually sells a big pack of them. You can always vac-pac the extras and freeze them for another day. Great money-saving tip!
For the spice rub:
3 tablespoons packed light brown sugar
1/2 tablespoons ground cumin
1 tsp coarse salt
1/4 teaspoon cayenne
Make brine:
Lightly mash garlic with flat side of a large heavy knife. In a kettle bring water to a boil with garlic and remaining brine ingredients and simmer 15 minutes. Cool brine completely.
Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days. Brining these pork chops for 2 days results in succulent, tender meat.
Make the spice rub, ya wankers:
In a small bowl whisk together all spice rub ingredients.
Prepare grill, ya lazy piece of craps.
Remove pork chops from brine, rinse the chop to remove the brine and any spices still adhering to chops, and pat dry. Season chops with salt and pepper and sprinkle each side of each chop with about 1/2 tablespoon spice rub, patting it into meat.
Cook approx 4 minutes per side, per rotation (x2) making sure to lay those chops diagonally across the gill. 4 minutes per rotation will get you some nice perfect crossed grill marks. As we all know, the more square your grill marks are on your chops, the better they taste!
its 750 every 2 weeks... usually more like a grand.... but at minimum, 750 every 2 weeks...
Please be a joke
No kidding. I feed a family of 5 for about $150 a week, and that buys everything needed for breakfasts, lunches, dinners, fruit, veggies, and snacks.
I'll take a T boner over a rib eye and day. Love bone in meats. Pork chops are right up there and a lot cheaper. 
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