SEE THE IMAGES HERE....
http://photoshopcontest.com/photoshop-contest/1000019/2010-spring-reunion-contest.html?l=&o=votes

Date: Tuesday, April 20th

Source: http://photoshopcontest.com/images/submitted/fullsize/22387513155149cd8f06e479fd27243eb2ce3e80037294.jpg

Good luck!

Really? THAT'S the source... Ugh, I want to talk to the manager!

Wait... That's you guys... Oh. Woops.
Looking forward to see what people come up with! Good Luck everyone!!!

not another bloody animal ah well, it is what it is

"Jeez! A butt ugly bloody GOAT!!!! Is this the best you can come up with Eve? I hate goats, having lived next to a bunch of them in Cyprus that ate our garden away... Grrrr.

Wiz

well i like the source

The source was voted by the mods. It's a nice little billy goat. I'm certain you can do something interesting with him.

No problem...

Ingredients:

3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into ½-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

Serve with rice or roti and a salad.

Cool source. Thanks!

I like the source. Who took the picture anyw?

That is the 4 20 picture right? Heh

Yep, NOW it is!

Sounds great!

Looks like a good source to me! Thanks Eve!