ness

My goodness. What to say? Never knew him personally but knew his contributions here were always friendly and level-headed. RIP Jim. Life is short -- we should live our lives knowing that.

He dade.

Oh, it's not about the value of what was stolen. It's about the fact it was stolen. More evidence of deeply-rooted immorality within the Cardinals organization.

I couldn't help but notice the "Kansas" on her shirt. I can only assume something positive follows?

If you use that Liquid Gold, be sure the table is level. Otherwise, everything is gonna slide right off. BTW -- I'm not gonna take any of your future food poor-mouthing seriously after seeing you put on a feast like that!

Sorry, I'm having a Rick Perry moment.

I think the people wrench hates can be grouped into four categories:

Of course not. My Chief Counsel, Saul Goodman, handles the legal stuff for me. You'll be hearing from him, or some of his buddies, tout de suite.

They look tasty. Too many choices.

Terrierman, you're fired.

Still working the details out on donations, but I can come to you for cash

Well I just sent a PM to Chief with George Carlin's seven words you can't say on TV, just to see. Three of them scooted right on through without being changed. The king and queen of cursewords were handled nicely though. Can you tweak those settings?

Bump

Anything that paints the Cards in a bad light scoots right through my media BS filters though.

Marty: Nice meeting you face-to-face, finally. I've been witness to so many of your fishing and hunting trips, meals, toured your garden, etc. that you seemed like family already. You sure went above and beyond the call to drive up here to help me get our trip next month in place. BBQ sauce was the icing on the cake (??) . It is much appreciated. I've met a lot of great folks (and some real characters) over the years here, and on the old Conversation Cafe. Some have become good friends. We all live in our little piece of the world, and without OAF, it would sure be a lot smaller.

http://www.nytimes.com/2015/06/17/sports/baseball/st-louis-cardinals-hack-astros-fbi.html?action=click&contentCollection=Baseball&module=MostEmailed&version=Full&region=Marginalia&src=me&pgtype=article&_r=0

JoeD: I am an amateur steno psychologist. Please PM me your exact location immediately.

'Could be raining.'

Blessings my butt.

Triple dang, BH. I just got back from a long weekend in Chicago and WI with my sister, nieces their kids. Great pizza in Chicago; went to the Beer, Bacon and Cheese festival in New Glarus, WI. Lots of craft beers, cheeses, and unique uses of bacon. And tons of other foods too. Best weird thing was maple bacon ice cream. Tasted like butter pecan but instead of nuts there were crispy little pieces of bacon. Enjoyed trying the craft beers the best. Probably around 20 microbreweries there. Back home tonight and made a big pot of vegetable soup to use up veggies before I go pick up my weekly delivery tomorrow. Cabbage, kale, turnip, kohlrabi, onion, broccoli. Broth is 50-50 V8 juice and chicken broth. A little red pepper to give it a little something. Really good. Substitute vegetables of your choice, stagger cooking times so everything's just right.

I'd be all over the seafood if I was up there. And, I agree with Quill that simple is usually best. Especially when it was swimming that morning.

I need to give it a try this year.

I work with a guy that grew up and went to school in the Springfield area. Always talks about Mexican Villa sauce. I think he gets the hot sauce. His son goes to school down there now -- at the end of the semester he brought up a bunch. There's a Mexican restaurant near where I work that I go to for lunch. At it's best, the food is excellent -- but it's really inconsistent. When it's not at its best, its still pretty good. Rally good salsa, but, to my tastes, they overcook their chips. I like the people too. I ate there yesterday, and asked the guy how they season their taco/enchilada beef because I like it a lot. Hard to describe, but it's not like the store-bought seasoning packets that give you a gloopy mess that you can't even tell is beef. Here's what he told me he uses: Paprika, salt, garlic powder, black pepper, cumin. They cook it in water, which is how I always do it, rather than browning it. I took a crack at it last night, using about a teaspoon of everything, except ½ teaspoon of pepper. It was pretty close. Something to start from, anyway.

Yeah, leaves more room for vigorous yolk mopping!

I wasn't bagging on Myron -- I like him -- I just don't totally understand who actually owns it and the money flow. Article says "Half of the proceeds go to the original landowner for upkeep..." makes it sound like Myron (or somebody) bought it. Then it says, "...and the half given to River of Life Farm will be used to fund an orphanage for children in India." Now it sounds like it was a gift. My tummy tells me there was a sale and maybe Myron chipped in some, and maybe even the state chipped in some. Myron essentially runs the place -- he knows how to do that -- and agreed to pass on some of the money to a charity.