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Unread 10-28-2011, 07:20 AM   #3
deguerre
somebody shut me the fark up.


 
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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We made some ribeye chili a few nights ago...




It was an inexpensive (3.99/lb) ungraded whole ribeye I couldn't resist that I decided would be great for chili or stew.
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I took the Art History Comps, and Passed on the first try.
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