I go by DJ Dumpster Balls when I get on the ones&twos. Also I go by DJ Karl Hungus.

Makes me proud to live in Milwaukee.

I happen to think tattoos are interesting. They all come with a story.

So this makes me really want to make out with Kirstie Alley. Zooey has freaky sexy eyes.

Absolutely right I did. Wearing a uniform that he did not earn the right to wear and act like he did is quite disrespectful to those who did earn the right to.

http://www.jh-author.com/tanuki.htm

all I see is Goatse.

I would totally fuck her. Then post the video online.

Steampunk is pretty weak sauce. Throw a gear on it! Yes! Brass Pipes? Even better! Googles! Must Have! I have a Zepplin!

My Grandfather is the only person in the world i am scared of. I call him Grandfather, the only title befitting him.

I happen to think she is quite fetching.

Take away the protection and welcome to my tour of Afghanistan.

Einhorn is a man!

Chateaubriand con Vino Brodo
Ingredients 1 pound beef tenderloin roast, trimmed
2 cloves garlic, quartered
1/4 cup extra virgin olive oil
1 tablespoon lemon or lime juice
1 pinch dried oregano
1 pinch dried basil
1 pinch dried dill
1 pinch dried rosemary
1 pinch dried thyme
2 tablespoons whole multi-colored peppercorns
1 cup water
2 tablespoons Dijon mustard
1 clove chopped fresh garlic
1/4 cup butter
1 1/2 cups dry red wine
Directions Preheat oven to 375 degrees F (190 degrees C).
Cut 8 small slits in the roast. Insert garlic into slits.
In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting pan, and pour water into bottom of pan.
Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes.
Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced roast.