ness

Don't iguanas eat peas? Or maybe I'm mixing things up.

Aboot time for an update on your brewskies, eh?

Quick tomato sauce from diced maters, onion, garlic, salt, pepper, sugar and red pepper flakes. Splash in some vodka and reduce. Add shrimp, toss, lay it on some spaghetti squash and hit it with some olive oil, parsley and cheese. < 10 minutes. To clean: One each skillet, knife, cutting board, garlic press, cheese grater, spoon, plate and fork. < 10 minutes.

When you do walk on by, be sure to do it stylishly. See video clip above.

Call it a radler, cyclist, shandy or whatever. A pretty tasty summertime concoction.

Found a nice looking t-bone and shared it. On the Weber with some wood chips for smoke, with a good old baked tater and some peaches and cream corn on the cob. Had it with a Chambourcin someone picked up last weekend on a trip to StL. Pretty good stuff. Sugar Creek Winery.

I think it's kinda hard to just answer 'how often' because of all the variables. I water with a wand and soak each bed until it starts to pool, then I go on to the next, and so on. Then I go back over all of them again, etc. until they're pretty-well saturated and immediately pool. I'll check the soil with my finger every day or two and water again when it's dried out to about 2-3 inches. I think this is better than a superficial, shallow watering every day. Consistent watering is important for tomatoes because they'll crack with inconsistent watering.

Yeah, my raised beds got really dried out over the last few days and I really had to soak them last night and tonight. Temps in the nineties and big winds really changed things from the cool, damp conditions of previous weeks.

I know. Can't decide if that or the ducks is funnier. 😄

And...I do a semi-fry kinda thing with fish; as a matter of fact did this tonight with some swai filets: Preheat oven to 450. Dry the filets off then give the top side a spray of cooking oil. Sprinkle on some lemon pepper, salt and bread crumbs. I used the Progresso ones, but you can bake a loaf of French bread and grind it in your food processor if you'd like to spend two days making this. Heat a little oil in an oven proof non-stick skillet on medium high, then toss in the fillets seasoned side down. Spray the top side and apply the same stuff. Give them a couple minutes to start to brown, then turn them over and put into the oven to finish. I did this because I used up the last of the mojo criollo last night on some fish sticks I made. 😄😄

Hah! February 19 this year, and that seemed about perfect. I've updated my calendar. I'm trying to be more diligent about things in general too. Watering, feeding, spraying and pruning off bad leaves. After a couple crappy tomato years I am really wanting some results! How are yours coming along? I get the feeling you're sand bagging on us.

Storm chasers used to have credentials. Now it's anybody with a car and a phone. It's just a matter of time before we see a YouTube video of some knuckleheaded storm chaser getting killed. Oh, and I second vinca.

Man, they don't make them like they used to. RIP Batman.

Maters are showing promise:

First batch of lettuce has bolted and the second batch, started from seed in mid-April is ready to come in. Beets are coming along: Beans are just now putting a few pods on:

Ok-- that looks really, really good.

I don't know red snapper from shinola, but if butter, wine and lemon juice work, a few capers would probably go in at my house. And some cold butter into the sauce at the end. I'd hold the tarragon because it ain't my bag, man.

I like the natural, weathered look of the deck. No need to tart it up with some unnaturally-colored stain. Blech. Let the beauty of the naturally-weathered wood shine. I also like the barn red look of the clapboards. They work nicely together and the egg color is perfect. A green egg would have clashed ruining the well-thought-out, cohesive effect.

Party pooper.

Will do. What's your mom's first name? Only wisdom I can give is do what the doctor says, and if you've got questions or concerns be your mother's advocate and get the answers. I think with any elderly patient it's critical to not allow additional complications. So take it easy, minimize potential additional problems (like falls, infections, etc.) Good luck, and please keep us posted.

Love the puppy points! Was it the shadow, an ant, what?

Well that pork butt got consumed on the banks of the Little Piney* with OA regulars Gavin and ColdWaterfshr (A/K/A Paul Dallas) and a couple others Friday night around 10:30. There were also beans, corn on the cob. Served with various barley and sugar cane-based beverages. Belch. Saturday was rib eyes and taters prepared and served Neanderthal style. Belch. *in a Forest Service campground. Trying to make this sound special.

And now I'm tearing up. They're gonna call somebody to haul me off!

Sitting in a diner eating breakfast and laughed out loud. Getting some stares. 😄