Tag Archives: recipe

‘Noble Sheet’ Newsletter To Keep Everyone Updated, Connected, And In The Loop

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Everyone is signing up for the new Noble Sheet Newsletter: The new way to stay connected!

Fargo, ND – Sign up now for the hottest monthly newsletter to hit the region since the Pony Express.

The new Noble Sheet Newsletter will freely be available to everyone for a nominal fee of $120 per year.

Not only will everyone want to sign up for this newsletter, but it may also be mandatory.

The Noble Sheet Company has as its goal to keep everyone in the greater Fargo-Moorhead area up to date on what’s happening along with all the extra information you would expect from a Noble Sheet Newsletter.

Plus, you’re invited to submit content to share with the community.

Things you can expect to find in the monthly Noble Sheet Newsletter include: events, reminders, tips, recipes, scams, news about your friends, who’s in jail, accurate future sports score predictions, and important things that directly affect you.

Unlike other area publications, one additional thing you will pleasantly notice about the Noble Sheet Newsletter: No-Bull Shit!

Cooking Corner: How To Cook A Caged Pigeon

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“The only thing better than cooking one caged pigeon is cooking two caged pigeons.” –Ped Gascoigne

Fargone, ND – Today in our Cooking Corner, we are interviewing Mr. Ped Gascoigne, who is opening a new restaurant in Downtown Fargo called The Squab House.

Since Mr. Gascoigne specializes in roasting caged pigeons, we’re going to find out from Ped exactly how to properly roast a caged pigeon.

Mr. Ped Gascoigne in his own words:

The pigeon is a stout-bodied bird with a rather short neck, so I recommend two caged pigeons per person, just to be safe.

After plucking and dressing your caged pigeons, preheat the oven to 500°F, or 260°C, or 533°K.

Paint the caged pigeons with some smidgens of melted butter. Then salt and sear the caged pigeons in a hot pan big enough for two plucked pigeons.

Once half cooked, pop the half-baked salty seared caged pigeons into the preheated oven for 10 minutes, breast side up.

Then remove the formerly caged pigeons from the oven and let them rest for five minutes before garnishing them with some chopped parsley.

Serve with a medium-bodied pinot noir or a stout-bodied pale ale. Enjoy!

Editor’s Note: You can procure good caged pigeons from any certifiable pigeon farmer in your area.

Interestingly, all of the letters in Ped Gascoigne can be re-arranged to spell: Caged Pigeons!

Russians Hack Krispy Kreme’s Secret Recipe

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The Russians might use this recipe to make spare tires for their military trucks.

Moscow, Pennsylvania – With no evidence to back it up, President Trump is alleging that the Russians have hacked Krispy Kreme Doughnuts and stolen their secret recipe.

FM Observer: So, what do you think about the Russians supposedly hacking Krispy Kreme’s secret doughnut recipe?

President Trump: I think it’s a bad deal, a very bad deal, which must be investigated.

Krispy Kreme Founder Vernon Rudolph: Impeccable presentation is critical wherever Krispy Kreme is sold. We must produce a collaborative team effort and never get hacked.

Krispy Kreme CEO Michael Tattersfield: Since 1937, we have striven and strived to be the worldwide leader in sharing delicious tastes and creating joyful memories.

Gov. Chris Christie: I am quite panicked right now! If I donut have my six Krispy Kreme Doughnuts every day I might have to close down a major highway while I have a major panic attack.

President Putin: This whole thing is just a big hoax. However, if we did hack the Krispy Kreme Doughnut secret recipe, we could use it to make spare tires for our military jeeps.