Terrierman

Besides me, who's ever enjoyed deviled lamb's kidneys on toast points? People will eat anything!

You're the same guy who said this would be over this week. Which way is it?

Not in my mind.

Sorry man.

Lovey is a big fan of Sourdough cooking. We're running out of eggs so thinking flapjacks might be the first thing we do with it. We are 100% breakfast eaters here.

I had to feed it all purpose flour. Added about a teaspoon of sugar to help move things along. Been maybe two hours and I see bubbles already. I do have some bread flour for when the time comes, but I'm hoarding it for the actual bread. We do have more ordered for Tuesday pickup curbside.

Sorry man, but I've tried it and to me it's just not worth the effort to me.

Guess what this means! Just in time too, the two loaves from earlier are down to about 1/2 of one and there are tuna melt sandwiches on the menu for tonight. Thanks Ness, looking forward to this little exercise.

I looked into mounting a tiller on my little Yanmar tractor last year. Crazy expensive so I gave up on that idea. I seem to remember Ambrosia cantaloupes. Good ones.

I'm going to hazard a guess that you don't think the recent stock market bounce is going to stick. I know I do not.

Never in a million years. I've read articles that conclude the virus evolved naturally. I did not find the arguments that supported that conclusion convincing - at all. I think I said earlier this to me is like knowing what happens when we die. Insufficient data.

It's slow going and does require ibuprofen. Spading it helped a lot. This spot has had maybe five passes. It could use five more.

I have very modest aspirations for this year. Maybe four or five tomato plants, one hill each cucumber, zucchini and yellow summer squash. I was not able to garden at all last year so basically starting from scratch. Sprayed some roundup on this spot about ten days ago. Started to work it up today. It was hard to say the least. Had to spade it to let the tiller get deeper than an inch or two It's a good spot and has grown a lot of produce for us. This took about two hours and a tank and a half of tiller gas. Still too cold to put anything out that I'm doing this year. Maybe by this time next week. Anyway, here it is.

It got a little testy in here last night. Sometimes I care too much and let that get the better of me. But the good part is the PM traffic shows everything is all good with all concerned. Now I'm over it.😍

There can't be 8 ounces of meat on two turkey legs and two thighs! You guys are desperate for a little protein!

I mentioned on the card that it had been a rough year.

Did I ever tell you the story about how I sent my BIL a sample Christmas Card with no postage and his address for the return address? Works perfect.

I suspect how it might be. Not sorry for wanting this thread to live on nor for calling it how I see it.

I'll send it back if you want me to.

Fine. But still not everything is fine. I especially want respect for the owner of this site's guidelines. Paul Dallas can play by Phil's rules on Phil's site or expect me to report his posts from here on out. Not over it already.

Now I'm afraid to like this post.

80 20 for decent ground beef! To heck with the super lean!

You really are doing it wrong and not trying to be a know it all for you. The right way to cook wild turkey is as follows: Breast out the bird, no need to pluck, just skin it. Don't try to save any bloody meat. Pitch the rest unless you're one of those guys. With the breast meat, slice about 1/2 inch thick. Cut the slices length wise about 1/2 inch wide. Throw what amount you want to cook in some buttermilk, salt, pepper and if so inclined, a little hot sauce. Give it an hour or so in the buttermilk. Then get ready for a fish fry. Except it's gonna be turkey. Dredge the sliced marinated turkey in flour. Drop in 350 degree grease until light golden brown. Then tell me it's nasty.

Way to stay classy.

No joke it used to be a ten to thirty minute deal to walk up there and kill one. Not anymore.