Rick, haven't been able to confirm the nite off yet - should be able to with luck - but I'll create a hot stockpot of Drunken Blackfish Stew .
The only drawback is I'm fresh out of tog in the freezer, if anyone wants to contribute - all ya have to do is bring it along thawed and I can have it ready to go and just add the tog at the end - cubed tog only takes 20 or so minutes for to cook in the chowder anyway -
The 'Drunken' part is easy...
...I'm a saucy-ay par excellance on the 2nd most important ingredient.
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