ness

(almost) homemade chicken noodle shoop. Rotisserie chicken dismembered and deboned. Back, wings and bones into the stock pot with the usual stuff. Strained and finished with a boost of chicken base, orzo, fresh usual stuff and a splash of heavy cream.

Yep -- I've got it too. So, did wife make the turtle soup?

Commander’s Palace cookbook?

I’m in—this is a good cause! I’ll let @BilletHead know.

You gotta work on your presentation!😀

Redid the flatbread today. Shredded cheese on top and more of it. Better but ugly😀

When we find something new we like at a restaurant Kathy says we should come back. But she knows I’m going to try to reverse engineer it. Today it was a flatbread with Italian sausage, alfredo, Gruyère and apples. This evening I gave it a shot with a store bought naan. Pretty good but will tweak it next time. Less parm in the alfredo, more Gruyère and shredded not chunks, sausage under cheese.

I agree! While I’ve never kept detailed fishing or hunting logs, I do keep notes on important events, vacations, milestones, etc.

I've always liked those Battenkills. I've got a few of them.

I don’t know squat about cast iron, but that’s a beautiful piece right there! And a century plus. Dang.

We lost Max last year and have been noodling over getting a new pup for a while. Our Brittany Ruby Sue has been pretty blue since then, and a large part of the reason to get a pup was for her. I was ready to take the plunge but the missus was a little hesitant at first. She eventually came around and we started looking. We quickly found one we really liked and brought him home last month. Allow me to introduce Rusty: We couldn't be happier about how he and Ruby are getting along. He's an absolute maniac at times and constantly pestering Ruby, but she plays right along *most of the time*. She gets pretty tired of it at times and backs him off. The breeder worked the pups with live pigeons, and of the ones that we had to pick from Rusty was the best at holding a point. There's no live pigeons at our house, but I've been working him on a quail wing. He's a steady and stylish pointer. He'll hold this very well now, but will get better with more work. Anyhoo -- a new and exciting chapter at our house!

Still to come!

I have those periodically

Wow, that's beautiful! Well done!

@BilletHead A really smart guy told me about "dearth" and I wondered if you're experiencing it down there with the drought? How much honey this year? Based on my estimates, with a 25% loss assumption, I'd say you're probably looking at 6 5/8 to maybe as much as 6 7/8 gallons down there.

It feels like chili season is upon us. So, chili verde -- my easy version. Two thick-cut chops, Herdez mild salsa verde, green chiles, onion, garlic, etc. Still getting Jimmy Nardello peppers so added a couple. Brown chops, slice into planks and braise about an hour. Shred the pork and add a couple types of canned beans. I prefer pintos, but this is what we had on hand. Leftovers tonight. This will go over eggs on tortillas.

Back in the day the finance company I worked for did floor plan financing for auto and appliance dealers. I think the term refers to the short-term financing of inventory where the inventory is collateral for the borrowing. It could be for RV, manufactured housing, equipment, anything. I don’t know squat about boat sales and financing, but I suspect that financing is what they’re referring to. Maybe the fully-rigged boats are floor planned differently from unrigged boats.

Thick cut chops braised in apple cider and apple cider vinegar with onion, celery, garlic, parsley and sage. Sauce finished with grainy mustard and cold butter. This one is a keeper!

So am I right in thinking smaller gravel and other stuff just goes through the grate and shoots out the back? And eventually you'd need to clean/file/straighten/whatever the impeller part too?

Thanks, that helps. Just like a regular outboard but for that lower unit I guess. It’s more compact than I was envisioning.

I've never been in or even seen a jet boat, except from a distance. I get the basic idea, but this conversation has gotten me curious to see what this all looks like. Googling hasn't helped. Where is this intake on the hull and what does the output, which I assume is at the stern, look like? Where's the motor?

Googling….

Transferred into three 1-gallon jugs today as things had slowed down quite a bit. Interesting to see the differences in the 3 different yeasts. Each had a different specific gravity today: 0.998, 1.003 and 1.000. pH was different in one: 3.6 versus 3.8 in the other two. One was noticeably darker than the other two. And, each had a different smell ranging from fruity, to fruity and tart to kinda blah. The Nottingham ale yeast top ferments and left a thick ring around the jug. The other two sedimented out to different degrees.

Thanks. I remembered you said Japanese Milk Bread some time ago. I do subscribe to the Times and have gotten several ideas from there.

Just watched it and it’s very good. Parallel stories of people who’ve been through trauma and their healing. Fly fishing’s in the mix but it’s really about the people. Baching it tonight but will rewatch it with the missus. A lot of times the second time through is even better.