ness

No, no, no! This is where you spout some wisdom, or better yet mysticism, wow the youngsters and get them to do the heavy lifting for you. You could leverage that into a big harem of females in the old days, but that wouldn't go over so well now, especially with you-know-who

I haven't researched it at all, but the glory days in the 50s, 60s, and 70s, seem to coincide with the low populations of hawks. I don’t think it’s the only factor, but I think it’s a major factor. Seems like I see a hawk on about 1 out of every 10 telephone poles these days. CRP certainly gave things a boost, but it’s been in decline for years. All the people I used to hunt with in western KS for pheasant/quail have given it up. I joined a club several years ago but quit that about three years ago due to some club BS. The hunting wasn’t that great anyway. The last few years have been preserve hunts close to home. It’s ok but I miss the camaraderie of the big group and the challenge of hunting wild birds.

This looks like a pretty good resource https://quailforever.org/Conservation/Habitat-Education/Resources.aspx

Joe Montana, passed on 16, did 19 out or respect. Always loved that story.

Oh Brother is a great movie, too. And, I love Alison Krauss. The bank was entertainment sponsor for a Boys and Girls Clubs fund raiser a few years back and she was there. She's a very kind and humble person too.

Concert for George. Good stuff!!

Wow! What a story. I hadn't heard of that.

Golden Corral, Grandview, MO, May 1996.

Maybe 3 months before it felt normal. I think 100 degrees is good for 3 weeks.

You’re welcome. Good luck with the new knee. I’m 2½ years into mine and very glad I did it. It’s a process and takes some time, but do what the doctor says and you’ll surely be way better off than before.

Hold please… We have a winner! Please pm me your address and I’ll get it in the mail to you.

I'll ship this book to your door, absolutely free, to the first person that correctly solves this problem: 429 x 32 ? No calculators, and must show work to win!

Apparently not enough to cover the payments.

No water on it that I can see.

None of it here, and it's NEVER the offseason! We also foreclosed on a huge piece of undeveloped land in Olathe a while back. We're talking millions here. Chairman found out there were some bee hives on it, so he told our REO guy to figure out how to get the honey. We've still got the property - do you need a side hustle?

Many years ago we foreclosed on a hotel that we had the loan on. Our chairman is a pretty frugal guy, and he wasn't going to let the former owners walk off with the liquor from the bar. So a bunch of us went there, loaded up our cars with the booze, brought it back to the bank and stuck it in a storage room. It was a lot, but about 75% was the cheap stuff. Over the next few months it became 100% the cheap stuff. Pretty sure it was the chairman taking it home, because none of us that knew it was there would have done it.

We’ve got a bunch of green ones too. Can you share a recipe?

Sunrise Cafe in Cassville is reliably good for home-style cooking. It's right on Main Street near where you'll turn off on Highway 112 to go to RR. Roaring River Resort, just outside the park, is a really good place to stay. They have motel-type rooms, some with kitchenettes, and larger cabins too. We based many family get-togethers out of there. If you've got kids with you they have a little game room, a playground and a large yard for them.

Just recently discovered them on YouTube. They are really good. Fiddle and dobro players are especially good.

I do like their food, especially their brisket. But, yes, they're a little grumpy and you feel rushed when all the regulars are behind you and know how to order. Not as bad as Gates though. They holler 'Hi, may I help you?' when you pull into the parking lot. And they have to ask about your order 5 more times as you make your way to the register. It's chaos. I went there with a buddy several years ago and he ordered a 'Combo and a BB'. I asked him what that was, and he said he didn't know. He was so intimidated that he just ordered what the guy in front of him had

I just finished it up and really enjoyed it. Very well written. It's nice he had the foresight to keep the records and write the stories. I didn't know Rick except from what I read here, but I wish I had known him better. I certainly could have learned a lot. He was obviously a good friend to many, and a very thoughtful person.

Wow, that's devotion! Good on you. We tried a lot of stuff. Scrambled eggs, rotisserie chicken, ground chicken, ground turkey, bologna, cheese, deli meat. Every protein we made had some left over for both, but Max got the big pieces. The humans have been eating well here, but with a much greater emphasis on healthier food and smaller portions. It's been both challenging and interesting trying to find the things that work, or reworking things we love to reduce calories and carbs. More fish, shellfish and chicken, turkey, lean pork and beef. We're having a banner year in the herb garden, and we've used more and more herbs in lieu of sauces, etc. lately. More low-starch veggies too. Doing stir fries a lot: lighten up the sauce and leave out the rice.

Thanks, Ronnie. It always sucks but Max, and Molly before him, were THE family dogs most of the time the kids were growing up, so it seems to sting a little more. We've still got Ruby, with makes it a little better. But she's discombobulated these days. She'll get a little buddy some day who will pester the heck out of her, just like she did Max.

As our dog Max aged he lost a lot of weight and we had to get more and more creative feeding him. Here’s something I cooked up for him a couple weeks ago. ½ can Purina One ½ packet dry dog food 1 slice deli ham, chopped ½ cup 4% cottage cheese 1 slice Velveeta cheese, torn into ½ inch pieces 75 mg Prednisolone Whipped topping to taste Behind him is Ruby, who could not be trusted 😀. She was quite helpful cleaning up after him though. We did a couple cooking classes recently at a local Italian restaurant called Jasper’s. It’s our favorite Italian place these days. Jasper did this delicious crispy polenta with shrimp and saffron brandy cream. I will make this! Also did a braised pork butt over Robuchon potatoes. Roubochon are something like 50/50 potatoes and butter.

Thanks John. It seems so short, but 13 is a pretty good run. What's that 91 for us? Lots of memories and over 600 pictures of him too.