rps

Give some thought to a metered braid. I have used it for years to control depth. https://smile.amazon.com/Daiwa-J-Braid-8-Strand-Woven-Multicolor/dp/B015L3RA8A/ref=smi_www_rco2_go_smi_4368549507?_encoding=UTF8&hvadid=312065559007&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9026561&hvnetw=g&hvpone=&hvpos=&hvptwo=&hvqmt=&hvrand=7340240096879533225&hvtargid=pla-570418223024&ie=UTF8&linkCode=df0&psc=1&tag=hyprod-20 https://www.amazon.com/Power-Yard-Depth-Hunter-Metered-50-Pound/dp/B004JP4O04/ref=asc_df_B004JOTI2Y/?tag=hyprod-20&linkCode=df0&hvadid=309813767497&hvpos=&hvnetw=g&hvrand=7340240096879533225&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9026561&hvtargid=pla-568081647359&th=1&psc=1

The daikon is between the shrimp and carrot sticks. Recipe? I read a few pho and ramen recipes and winged it. Basically I added white miso and soy sauce to stock in which I had simmered garlic and shallots. I kept adding (more miso than soy) until the soup tasted similar to a miso soup you would get at a good Asian place. Then I floated enough sesame oil on top to add a sheen. The rest was straightforward. BTW the egg spent 6 minutes in boiling water before it went in ice water. Next time I will let stay for 7 minutes. The yolk was "soft boiled" and ran out with the first bite.

The wife and I live in a retirement community. Hundreds live in what they call "the towers." We live in one of the "garden homes." (Nice duplex) The community includes assisted living and skilled nursing. Those facts have moved all of us into a higher priority. We are scheduled to receive our vaccine on Sunday. Frankly, I am pleased. I am overweight and have had pneumonia twice in the last 12 years. If I grow a second head I will report and post pictures.

Non-denominational noodle bowl. Not Thai, not Vietnamese, not Japanese. Just a noodle bowl. Homemade chicken stock with miso, soy sauce, garlic, shallots, and sesame oil. Shrimp, lightly steamed carrots and broccoli, raw diakon, and reconstituted shiitake mushrooms. My wife says I am allowed to make this again.

Not cheating. Merely professional technique.

Fish and shrimp burger on saffron aoli with a cous cous side and a cucumber tomato salad.

No. That would be Joe.

Correct. And right now, they have a sale going on that reduces their pricey ways.

Probably was. We are not in experimental mode. Chicken Surprise.

My mother, not the best cook in the world, had a go to casserole for the bereaved. My sister named it the "Somebody's Dead" casserole one afternoon when we came home from school and walked in the door, only to smell it cooking. She turned to me and said, "Somebody's dead." Ingredients 2 cans cut okra, one drained and one not 2 cans hominy, one drained and one not 2 cans diced tomatoes with juice 1 small yellow onion, diced small 2 teaspoons sugar 2 tablespoons Worcestershire sauce 1 tablespoon Franks hot sauce or similar Bacon strips Method Combine the first seven ingredients in a casserole dish. Cover the mixture with bacon strips and cook at 350 for 1 hour. At this point, the dish will refrigerate for up to four days and will freeze for up to 6 months. If you prepare the dish ahead of time and chill it, you can remove bacon fat before finishing the dish. To finish the dish, set the oven rack on the second highest level and broil the top on high until the bacon crisps, around ten minutes. SALT WARNING: The packing fluids for okra, hominy, and tomatoes contain salt. Bacon contains salt. DO NOT SALT THIS DISH UNLESS YOU HAVE A SERIOUS SALT JONES.

You can, of course, say anything you want. That is the internet. STFU may be a bit too far. Possibly. Maybe. Your other ill mannered response was unacceptable as well. This thread has run 1156 pages. I think you need to realize this page is your last.

Whoa. Internet humor is tough because no one can hear and see body language. I bet Ness was trying to be funny.

Simple stuff tonight. Roast chicken, broccoli, and mushroom rice piaf.

More thoughts on braid. I learned to NEVER set the drag near the break point of the line. I actually set it lighter than most people. That provides a cushion on sudden surges and attack bites. In addition, the rods I make are slower than most people would use. This too protects you from having the fish jerk off on no give braid. I was forced to learn these things some years ago when I went through a streak of fish coming off when I trolled with braid. A tip from a Walleye Central post clued me. As for the issue of braid wrapping guides, I minimize that by spiral wrapping with micro guides. That does not eliminate guide fouls, but it drastically reduces the occurrence. BTW, if you are vertical jigging with braid, after you pull up and you give slack, learn to do a circular flip with the rod tip to throw the line away from the tip. Lastly, if you intend to use braid, I strongly suggest you try Finatic line. It is not cheap, but it does not bleed or bleach, and it is a hair stiffer which reduces the wrapping guides and wind knots. Their 10# is the size of 2# mono.

I do not mean to argue with proven artists, but think on this. A good braid, new Power Pro, Suffix, or Finatic, in green and 10# will run deeper than mono or flouro and not be visible to the fish on a reaction retrieve. You also have better feel. So why do you advocate stretch? Because you want to feel and then set the hook with a strong rod pump. Throw. Keep reeling. Feel the bottom and keep reeling. Something odd or feels different ? Keep reeling. If you sharpened the hooks, the bite will set the hook for you. Just a thought.

Pork,sauerkraut, and 5 spice are awesome together!

We have been ordering for pickup or delivery. It sucks. Between the "shoppers" who do not care and the "shoppers" that choose the largest and oldest/most beat up/stanky choice, there will be, some day, a reckoning. A couple of weeks ago we ordered pita bread. We got lavash. Not what we ordered. Tonight we made flat bread pizza to use up our lavash. Good stuff!

I hope you enjoy your new pond. And thank you again for the plastics you sent.

The wife bakes circles around me. Japanese milk bread rolls. Check the King Arthur flour recipe.

I hate to post after that. Cheesy corn chowder and homemade rolls.

Mediterranean green beans and Greek spiced roast chicken.

YES! He retired in Missouri, came down to Arkansas and put in 10 years to qualify for a second pension and social security. One of the finest men I have had the pleasure to know. When I began teaching, my second career, he was assigned as my mentor. How lucky was I? I wrote this for his memorial but a snow and ice storm prevented me from attending. I sent it to Lavon (sic) for the service. Good Morning. My name is Randy Stainer and some time ago, Hassell asked me to talk about his years teaching in Eureka Springs. It would have been my honor my honor to do so. Sometimes life gets in the way. When I began second career teaching, Hassell was assigned as my mentor. He became my friend. He taught me much about the art and modeled it for me and others. · Trust your instincts; the kids recognize fake. · Don’t try to fit the teacher model they tell you; it does not always work. · You are not their friend, you are their teacher because that is what they need the most. · Love ALL of them, but some need watching. · Don’t worry about the latest and greatest new way to teach – it will pass. · Never provide them a weapon. · Show no fear. I, and all of Eureka, learned more about him as well. You know him better than we do, but he had several endearing traits we came to love. · His love for fast cars and how he would drive 20 mph faster than mere mortals. · His old school manners and mores. · His voracious reading. · His stories, most of which were true. · His awe-inspiring sweet tooth. We would make bets on how long he would stir his tea to dissolve the sugar he added. We all learned not to get between him and Kristi Drebenstedt’s banana pudding. We also learned of his gifts. In the 80’s and 90’s Eureka Springs dominated Arkansas cross country and track. Banners from District and State titles hang in the gym. By the time Hassel arrived that program had diminished. He revived it. Within a couple of years, the boys and girls teams won consecutive District and State titles. Now banners hang in the gym with Hassell’s name. He had a special gift with the students. They trusted him and loved him, even when he told them they were wrong and needed to change. He always had an eye out for the “different or challenged” students. When he was around, they would light up because of him. Last of all, while I know many of you do not use social media, when he passed, the district web site and several individuals posted pictures and memories of him. Hundreds - literally hundreds – of people reacted to and commented on those posts. Former students, parents, school administrators, bus drivers, food service people – all of them spoke of his love and kindness. I had thought to read several of the comments to you, but, if I did that, I could not finish. In the end, I believe a man's measure comes from the answer to a simple question. Is this world a better place and more alive for his having been born? If so, there was a man. There was a man we knew. His name was Hassel.

I approve this message. The 1982 Penn Square bank failure and the oil and gas recession it triggered that then forced bank closures all over bit me in the posterior. A month before it started, I closed the final loan on a small law building I built. The final appraisal said I had created a substantial equity. A very few months later my lending bank failed and was closed by FDIC. They sold the loan to another bank who immediately classified all purchased loans as troubled. That triggered a ridiculous interest rate. I had to sell, but by then the real estate market had tanked. When I finally sold the building, I had to take $40,000 (borrowed) to the closing. Darn near went under, the rest of the 80's were lean, and I still bless my wife for what she put up with. Do business and life as if they will call all you owe due tomorrow. Edit: I love Phil's bad language blocker. Really.

When I was still lawyering, I often represented bankruptcy trustees. From that I developed a additional area of expertise -> bankruptcies and Chapter 13 or Chapter 11 reorganizations for those who had financial complications not suitable for a bankruptcy mill. I can tell you definitively that what one sees is not often reality. The house, the car, the boat, the country club membership? They are all on payments. Everything else is on a credit card or three.

Oh yes. Most of mine are not my mother's cooking and the relatives did not live near. The queso I have posted about is one, and the gold standard in my brain as I prepare it now days. Another is Al Saab's tabouli and his wife's green beans and tomatoes stew served cold as an appetizer. A local dairy in Tulsa had a ice cream bar at its front. To this day I can taste their vanilla malt. They used real vanilla and real malt they added in front of you. Better stop before I fall down the rabbit hole.