ness

Nah, it's the red phone to the global consortium that tells all the 'world leaders' what to do. As you can see by the position of the handset, they had me on hold. Cant wait for Mitch 'Zoom' f to tell us what else he sees.

What my employer doesn't know it there's a splash of ho'made Bailey's in that there coffee.

They're one winery that I feel confident in buying, regardless of the type of wine. This was a dry Riesling. I like their gerwurtztraminer and Pinot noir too.

Zoom man, or get Mitchf and his magnifying glass to ID it.

I looked for it the other day but it's not on my shelf. I musta loaned it to somebody. Dang it.

I've always got 7-1/2s in my pocket. If I bust a covey and go after singles I'll switch out of the 4s.

Google that question and set aside a couple hours for conflicting info and strong opinions. I use 4s, and if a quail gets up I just aim for the head.

Toast:

Made a chicken and noodles thang today. Used a rotisserie chicken, which may be cheating but, dang, they're tasty, pretty cheap and a lot less trouble. Cut out the back bone, pulled all the bones, pitched the skin and picked the meat. Tossed the bones into some water with carrots, celery, onion and bay leaves, making a little bit of stock. Supplemented that with some store bought broth. Onion, celery, carrot, parsley, bay leaves and egg noodles. Added in the meat and some peas. I know there are pea haters out there, but they're a must for me. Pretty dang good, and the ho-made stock was definitely what made it. I know the following picture is gonna open me up to some ribbing, but it's the only one I've got. Go easy boys ?

Wow -- looks great. I had to look up burgoo. I'd heard the name, just didn't know what it was. Kinda like Mulligan stew or even gumbo -- really just a broad category. BTW -- I'd bet those rum balls would ship just great

Yesterday about noon I took the starter and mixed it with bread flour, salt and water (no yeast). Lightly kneaded it. I was generally following a Cook's Illustrated sourdough recipe from a couple issues back. You (well, I) just never know what to expect with this sourdough black magic. It was looking pretty tiny in the bowl: But by evening it was more than doubled. I wasn't ready to bake, so I put it in the fridge overnight -- which ain't in the recipe, but I took an educated guess that it would be ok. This morning I got it out early, put it on an oiled piece of parchment, laid it in an enameled Dutch oven, covered it with plastic wrap and gave it a few hours in the oven on the bread proofing setting. The recipe said to start it in the cold oven and heat to 425. It got a really nice oven spring. After a half hour it was covered and cooked to 210 degrees. Didn't get as dark as I'd like, but the flavor is just outstanding.

Someone else brought it up originally and put a name on it. I poached some eggs in a spicy, jarred tomato sauce after that. It was a pretty good deal. I like the salsa idea too.

That sounds great. Whats the texture of your dehydrated tomatoes like -- are they somewhat soft and chewy or harder that that? Seems like you'd really get a concentrated mater flavor from those. Love maters!

How about that tomato bisque recipe, sir? You forever changed me on grilled cheese when you added the roasted Hatch chiles. I dream about that sandwich

Well, my severely neglected sourdough starter has been through intensive biological therapy and is now expected to make a full recovery. It's been months since I attended to it. It was thick and settled into the bottom of the container and covered with gray liquid or 'hooch', which is I-don't-know-exactly-what, but it contains some alcohol from what I've read. Settlers used to drink it. Being pretty-well settled, I took a pass. I poured off all the liquid, and dug some of the starter out of the middle, leaving the discolored stuff around the edges behind. I've been feeding it twice daily for a couple weeks and it is now smelling good and working away. Going to get a good starter going today and bake tomorrow. By 11:00 the jar was about overflowing.

He's a nice stew consisting of equal parts boredom, lack of purpose and alcohol, served up with a keyboard.

Been wanting to make an Irish Cream. Melt chocolate in double boiler, add rest of ingredients. This stuff is great in coffee. The recipe I used is a little more chocolatey than Bailey's.

Looks like work of Ruby Sue. Here's another of her projects: Resting after a hard day's work:

Yeah, it's a cool coozie, but how about that sponge! EMAW!

Probably gotta marry into a sweet deal like that. What's your status? There may be a Lancer10 looking for a man ?

We can only wonder what the sharp-tongued Flysmellie had poster's remorse over ? (The Flysmellie wasn't intentional, twas a failed autocorrect I let stand. Twice.)

Man, what kinda monitors are you guys looking at these pictures on?? Mitch noticing the melted butter, now you reading the fine print on the Koozie. Dang!

Ok. Here's a more realistic shot:

Well said.

You nailed it. 10 was too short, 20 was too long. You're looking pretty close there buddy.