I got this in a email: RECIPE FOR LONGHORN GUMBO 1) Start with some Super-Regional seasoned RICE ... 2) Carefully move from the back burner in Baton Rouge to the hot stove in Omaha 3) Add some VIRGINIA country ham - do so quickly because it doesn't stay fresh for long... ... 4) Season with a double dose of pig fat - RAZORBACK fat that is. 5) Slowly bring to a boil in a heat index of 107 6) Then slowly add Longhorn meat-make sure meat comes from Austin,TX 7) Cook for 11 innings on the first day 8) Let cool for a day 9) Then bring to a boil and blow the lid off on day 3!
:rofl::rofl::rofl::rofl::rofl::rofl::rofl: Fanstastic recipe:thumb: You must do a lot of cooking....:hihi:
