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Remove clam and insert white fish of your choice. I like the mules, but gotta admit I feel kinda girly with those mugs. When I'm not fixing them for others or doing an OA photo shoot they get a regular glass.

I knew it was only a matter of time before somebody gave me chit about that table cloth.

All this a cool weather has had me thinking soup. So clam chowder it was, along with a take and bake baguette and some Moscow Mules

I like my egg sandwich runny and sauce nekkid with some bacon.

I work with a guy who always sends me an Outlook 'invite' when he's going to be out of the office on vacation so I can cover for him. A couple weeks ago he sent me an invite for his colonoscopy (I didn't decline, but I didn't show up either.)

Well, you gonna open it?

Yes -- very good. One of my go-to's

The number of breweries and wineries popping up is something else. I wish more liquor stores did big selections of single bottles and more tastings, beer ratings or education. I'm just not going to buy a sixer of something before I try one. Not gonna get beeradvocate on the phone and cruise the aisles either. So I tend to stick to ones I know. Stumbled on to Somerset Ridge Winery over the weekend. Went to the cider mill in Louisburg, KS and saw signs for the winery, and said 'what the heck'. These guys do a nice job with both the whites and reds. Chardonel and Traminette whites were both very good. Also had a lightly-oaked Chardonnay that was pretty good. Had a good Norton and a red blend called Flyboy that were nice too. Also did a take on a Limoncello that was very good. Brought some home, and I'll go back.

Yeah -- I thought Roaring River too, but that may not be the type of water you want to be close to. They book up fairly quickly, so act now! It's about a 30-minute drive to Eureka Springs, which is a nice get-away from fishing.

Both of those look great, rps. I wish I had more people to cook for. With the kids on their own it's tough to want to go to the trouble and hard to scale stuff down so significantly. Still losing weight, but have gotten tired of the process along the way. Most of the stuff I love doesn't lend itself to losing weight. Made some more of the much-misunderstood Bierock Burgers this week, mainly to use up the other half of the cabbage from last week. Scratched that itch, and then some. I doubt it freezes well? Something tells me I'd be shoveling puke if I gave it to the dawgs.

Kindergarten teacher says the question was worded incorrectly. No trick questions for 6th graders. The answer is 8.

So I went to allrecipes.com, found a recipe and scaled it from 15 to 4 servings. Here's the link. There's a little circle icon divided into pieces that allows you to scale recipes. Has a 15 next to it.

I dunno. Your wife had a baby. You've still got it, right? I know a kindergarten teacher -- I'm gonna get her read on this.

My Baker Wildcats are looking pretty good this year.

Here's me and the little lady enjoying some hash browns or chicken or something. Sometimes it's hard to remember:

Or you could go with Brad Pitt's favorite -- the Bunyan Bug.

Not familiar with that particular river, and I'm sure you got good advice from Marty, but in my experience a bigger, bushy dry with a small nymph dropper set to the right depth is my go to setup. Usually a stimulator and a pheasant tail.

No roasts, soups or stews?

Best pulled pork I've done was born out of a need to do a lot of stuff for a party that grew from a handful to a dozen the day of. Seasoned the butt heavily with rub then chunked it up. Did it for a a couple hours on the Weber kettle before moving it to the crock. Threw ribs on after that. Indirect heat with wood chunks. I like the ease, and don't think there's anything at all wrong with the flavor. I start ribs on the kettle and finish in the oven too. Not going to replace my smoker.

And then there's pork started on the smoker or grill and finished in the crock. That's the way I've been doing it and I like it a lot.

This gets the beef and cabbage thing going with the ease of a burger bun instead of the trouble of a dough. I'm kinda likin it.

Google bierock, Gavin. Geez. No cabbage in a Maid Rite. We don't need more than one JoeD. Really, we don't even need one JoeD. Just doesn't add anything to the conversation. As for pressure cooker pork -- I get it. It wasn't supposed to replace smoked pork. Open your eyes you BBQ snobs. It's got cabbage in it. Not even in the same category. Try it befofore you write it off.