Terrierman

Ok so would it be worse to be a Bastardo or a Gyorko (pronounced jerk -o) ? Either one would give you hard knuckles growing up in my old neighborhood?

Three dump trucks is not a spare time thing. Rent a bobcat and save a heart attack.

If you ever get tangled up in someone else's line, be it a jug line,trot line or someone trolling, casting or whatever - the right thing to do is cut off your line and re tie. There's the rule. Someone tell me it's wrong and why.

Persimmons get sweet after they've been frost bit. Until then uh un. First hard frost OK, but the second hard frost is more reliable. You will have to race the creatures to get them About dinner. Leftovers. Tuna free tuna casserole. Egg noodles, leftover grilled steelhead (most of one medium side) pesto alfredo, four ounces of sliced button mushrooms, two large cloves of garlic pressed, maybe an ounce of decent EVOO and some time in the oven at 350 F. And a bottle of KJ vintner reserve Chard. Cardinals v. Pirates on the box. I've had it worse.

KY3 News Story KOLR10 News Story This is something I've been involved in. Glad to see things coming around. A picture is worth a thousand words. I could give you the thousand but there's really no need.

Glad to hear this Al and Mary. Enjoy every bite.

Congratulations Al, that's nice.

It's mail order. Catalog is in the little house out back.

These the world is going to hell in a handbasket because (insert offence here) are a regular blast to read. Mostly to get me thankful that by far and away the vast majority of people I meet and interact with daily are fine with me.

You should try Sears and Roebuck Gin.

I put bitters in Margaritas. Will give it a whirl in my next gin and tonic. I'm a Beefeater's guy now, converted from Tanqueray.

Lime over lemon would be an improvement too I should think. Is it borderline too hot? I like the ginger to bite.

Maine Ingredient. Has the ginger bite that the mule needs.

I still can't get photos to load - but last night I made a batch of deep fried chantrelles (Don's Chuckwagon batter - good stuff) and grilled cheese sandwiches with sliced tomato and fire roasted chiles. Pretty high grade grilled cheese sandwich if I do say so myself.

Hatch chilies are a central ingredient in the best smoked venison meatloaf ever. Hey! I got an idea!

Never figured you for a flower child.

Having trouble with posting pics. Meat is almost six hours into the cook. Nice color and smells great. I'll last as long as I can and when I get too tired, I'll take it off the egg and load everything in a big roaster, add a quart of vegetable stock, cover it with foil and put in the oven for the rest of the night at 200 F. Pretty sure it will be edible tomorrow. Pasta salad is made. Its big. 24 oz veggie rotini cooked and drained, two zucchini sliced thin, one medium yellow squash, seeded and sliced thin, one medium red onion sliced thin and then quartered, 6 oz pepperoni, 4 oz fresh shredded parmesan, 6 oz pitted greek calamata olives, 4 oz sliced baby portabella mushrooms, roughly a cup of fresh basil chopped, 2 oz balsamic vinegar, 3 oz red wine vinegar, 4 oz decent red wine, 8 cloves fresh garlic, peeled and pressed, two medium tomatoes coarse chopped and two anahiem peppers, seeded and coarse chopped, maybe a tablespoon of Tone's dried Italian seasoning that's mostly oregano. Salt. It's wet and is going to be OK by lunch time tomorrow. Lovey made the cake she promised. It looks good too. Oh and I almost forgot - Arbequina EVOO - maybe 1/3 cup. Got to have that good oil.

I have two whole pork shoulders and a beef arm roast rubbed and in the fridge to put on the egg tomorrow. There's the makings for a killer pasta salad in the house and Lovey is going to make a pineapple angel food cake - all for a Friday noon big feed at work. If I have time, I may grace you all with a photo or two as the process procedes. Keep your fingers crossed for success. This whole cooking thing makes me very nervous.

Depends. Are you a person who likes big flavors? That road leads to the high end bourbons. Best of the best for a starting point to learn good bourbon: Angel's Envy, Woodford Reserve Double Oaked. Are you a person who likes smokey flavors? That road starts with the peated scotches and goes to the Islay style scotches. The lighter speyside whiskeys are very well represented by Glenmorangie 15. The go to Islay is Laphroaig. But to me it's like sucking on a piece of charcoal that's been soaked in turpentine. Strong flavor to say the least. Are you a person who likes smooth complex flavors? That road goes to Ireland. Redbreast 12 is a great starting point for topnotch Irish. Bushmill's Black Bush is a great choice too that's very representative of the type that's a cut above the standards.

Good call Ham, that just leaves more for me.

We were at the Big Easy in April. Lovey figured out that she liked an honest to pete Sazarec too. We need to get together sometime with the opportunity for a genuine cocktail hour.

Speyside for me too. Try Monkey Shoulder sometime, I bet you will like it. And it's a BARGAIN.

You wouldn't know good scotch if you were swimming in it.

I agree about the Laphroig. It's too peaty for my taste. Glenfiddich 15 is the front door to good scotch if you ask me. From there as it gets older it gets better. That and several of the Balvenies are also good. Good blends are few and far between. JW Black is not bad but Dimple Pinch and Monkey Shoulder are both better. Ness, go ahead and have some Red Breast. Really good Irish, beating white, black and green Bushmills if you ask me.

There's Red Breast and there's two mortgage payments Red Breast. Right Ness? # redbreast21 FTW.