rps

I will bring two rods and two categories of baits. My Ned rig rod and my wart rod. I will bring warts and Neds. Does anyone want to pick me up at Eagle Rock around 7? I do not bite often. BTW, horse radish cole slaw will be in the cooler for when we return.

Did a little thing last week. https://www.newson6.com/story/41875742/southwestern-corn-and-bean-salad

As for the market and mortgage rates, I have an opinion and it is free. So it is worth about as much as you paid for it. Now is not the time to incur debt. Hunker down and watch while this firestorm sorts itself out. If it becomes a temporary blip, you will have plenty of time to borrow before rates become ugly. If it is truly ugly, the currency value needs to adjust before you borrow. If it is a 2008 repeat, you will have time in the next 2 years to do what you wish. Meanwhile, those of us who have retired and have our retirement in the market will sit here and chew our nails. At 70, truly do not want to go back to work.

Salting, smoking, sugar coating, and fermentation were all very early preservation methods. As was enzyme changes to make cheese. A food instructor once told me, "Real cheese never goes bad. It merely changes flavor." You combine cheese enzymes, and smoke, and sealed from air, you have a very long shelf life. I would store in a cave or root cellar. If you don't have one, use the refrigerator. 😀

drop dead gorgeous not you - the steak

Found a recipe Friday in the New York Times. Made it for tonight. Goat cheese and asparagus tart.

I love beef heart, but have never had deer heart. Share a comparison? And I love Hasselback potatoes!

I made this tonight. I wanted to turn out a miso/ginger/pork noodle soup. It may look good, but I need to work on several things. The bok choy and carrots need more cooking. The noodles could stand more cook time as well. The broth needs less ginger and something to elevate it past the one dimensional description my wife gave it. I will learn how to do this.

Boston, including the school system for which my daughter works, has closed its schools until April 27. They are not the only such school system. Nationwide hundred of thousands of families will be affected. Pray for those children who depend on school lunches and school backpack programs and will be hungry. Pray for the working families that now will need to make arrangements for child care. If you live in an area where the schools close, do what you can for the children.

Friday night!

Mushroom risotto, roast chicken, and garlic sauteed spinach.

You know, ladies have that touch, right? In i973 or 4, my wife caught a spot within ounces of the state record.

Ness, you are making it hard to keep up. Today I prepared a pork tenderloin wrapped in bacon and put it in a sous vide until done. Then it went in a 500 degree oven to brown and crisp the bacon. I fixed a basic cous cous and some broccoli and cauliflower as sides.

I am not a pro, but I've had more than one unit on every one of the boats I've owned since 1982. 1. make sure the ducer is not behind something, like a strake, which causes water turbulence. In the picture it appears the ducers, mostly the SI one, sit behind the cavity caused by the step up from the hull V. 2. Sit the ducers so they sit about 1/8th of an inch below the hull line. At speed you will have slightly better readouts and you can read at faster than idle if not on plane. 1/8th of an inch minimizes the risk of breaking the ducer off on debris. Others with more knowledge may contradict me. I will defer to them. I am only stating what I have learned doing it myself.

Good stuff Ness. Tonight was steakhouse night. 129 degree sous vide strip steak, seared on the outside grill, plus roasted potatoes and carrots. I was experimentig compared to the 125 degree last time. My wife and I agree the next time should be 127 degree.

Last night we had a cup of soup and a grilled cheese with capicola and prosciutto.

Nancy and I use the Grandma Pizza recipe from a Cook's Country magazine to make our pizzas. The fried bread crust is superb. It would work marvelously in s good skillet. https://www.kcet.org/food/weekend-recipe-grandma-pizza

Yellow perch are as tasty as walleye. Do not keep the small ones. Do not keep the giants. (Unlike walleye, they are not a put and take fishery. What you catch has happened DESPITE AR or MO efforts.) BTW, they re the reason for the original firetiger colors.

One of my good friends at college, Scott Bush, was from wusta. He practiced law in Providence.

If you are going to say it, practice your New England sea coast accent. The "ow" is sounded like the "ou" in ouch. The "da" is sounded like "duh" and swallowed.

Last night: I had a thaw and heat night last night. Frozen meat sauce from a few weeks back and frozen Ravioli.

Sunday night: The beautiful wife had bad allergies. I made comfort food. Chicken Divan. Chicken, rice, broccoli, and cheese sauce.

https://www.mamaslebanesekitchen.com/meats/beef-shawarma-recipe/

Friday night is pizza night! Tonight we made a white pizza. Garlic alfredo sauce with spinach, artichoke, roasted red pepper, prosciutto, and a bit of cheese.

That is the way to treat Mom!