ness

I just checked the fist post of 'What's Cooking' from 2015 and pictures are there. Thanks

I think all pictures older that a few days ago are gone, not just avatars. Look here

Our St. Patty's meal: Beef stew with Guinness with lots of rosemary and thyme. Irish soda bread: a sweet-ish version with dried cranberries. And...a my goodness, my Guinness!

MO Morel Hunting group on FB shows several findings in southwest MO including Barry, Christian, McDonald counties.

You're gonna make shine, aren't you?

I think pictures older that a day or two are gone too.

Just remembered this thread... Drove out to Manhappenin, KS just for something to do a couple weeks ago. We stopped to get some ice cream and while fumbling around trying to get into the car I set my phone on the roof. Later, as I was cruising down Highway 177 (the "Bill Snyder Highway" stretch) at the posted speed limit of 70 MPH, a hear a clunk. Then another. Then I had the 'Oh darn it!' moment. I looked in the rear view mirror to see my phone cartwheeling down the highway. I got over, found a turn around about a mile up, flipped a U, then found another, did a U and headed back. I knew almost exactly where it was going to be. I pulled up and saw it sitting on the shoulder of the highway. I hopped out figuring it would be toast and... Nope. It was face down, but just a little scuff on one corner of the case and a little crack in the plastic near the camera.

But wait, there’s more! My maternal grandparents immigrated from Lebanon and raised 8 kids in a small house in Nanticoke, PA. One of my aunts, Saint Josephine, sent Syrian bread to us routinely when we were growing up. It’s similar to pita but a little thicker, with more crispness and chew. Not really like the soft pita that’s out there now. And it’s not freakin’ Greek 😃 Searched out some recipes and struck out today. Cooked them in the Ooni. Fun to watch go from 1/8th inch thick to about 3 inches in the high heat before collapsing. Very tasty and very easy. Will definitely do again.

And... More adventures with the Ooni pizza oven. There’s a learning curve. Been trying to find the sweet spot between slight char and burned. I think I’ve got it dialed in now. This was the best pizza we’ve made so far: tomatoes, fresh mozzarella prosciutto. Delicious!!

Recent stuff. Beef stroganoff. Grilled pork loin with BBQ rub, roasted sweet potatoes and the San Francisco treat Roasted chicken with steamed asparagus and more SFT.

I think Mel Brooks needs to resign from whatever it is he's doing now.

Found this pic. The boy had a bit of a problem hitting things at first

I've got my dad's side-by-side Montgomery Ward 410 circa about 1930 that was his first gun. First gun I shot, and first gun each of my three babies shot. I gotta hang onto it, but not sure what'll ever happen with it. They won't be arguing over that one Hope you're able to find one. I think it's a good way to get someone started.

Looks delicious. Details, please. How did you do the shot ribs? What's your method on polenta? I love the stuff but just don't get around to making it.

I originally ordered from Ooni in Feb. It was going to be late March before delivery, but I read on a FB group that Dick's Sporting Goods had them, so I cancelled and ordered from them. I got it in a few days. Just saw someone post that Bloomingdale's had them at 20% off (supposedly). So, if you do want to buy it's worth checking around.

Yeah, really adds a great flavor. That one was a shade underdone, IMO. Just a little more time and the top would have set better, cheese would have browned a bit and the crust would have had a little better leoparding. I didn't bother taking a pic of the one before it, which went a tad too far the other way

Ooni Koda 16 arrived the other day. Fired it up over the weekend and cranked out some excellent Neapolitan pizza. There’s a learning curve to it. It gets HOT, cooks really quickly and it’s easy to scorch the edge. This was the best Margherita of the bunch. Cooked in around 90 seconds.

I just got it at the local store. I guess it's a national brand. https://richardscajunfoods.com/products/16oz-mild-andouille-smoked-sausage/

I know a guy with hemophilia, and he was an early adopter on knee replacements due to the joint damage he had from the disease. I'm guessing he got them done 20-25 years ago. Things were just never right. He never got the flexation he should have had and still can't get his legs totally straight. Pretty sad deal. Not sure where fault lies with him, but they're much, much more diligent about PT now. And it freakin' hurts!

VRBO, baby. No worries, no maintenance, change as often as you like.

The last couple times I made gumbo I used Richard’s andouille. Good stuff.

Thanks for replying. I've enjoyed the posts from you I've seen.

They made me throw Mr. Johnson up over my shoulder for the X-Ray.

Can you tell which is original and which is aftermarket?

Had mine done 2/17/20 and just got back from my 1-year followup about an hour ago. I had good results, but not nearly as dramatic or fast as Bill's. Everybody is different and results and recuperation time can vary a lot. I'd caution anybody reading this thread to NOT expect to be 100% at 4 weeks. My doc told me about a guy he did that felt so good after just a few weeks he decided to do a room remodel. He blew up the knee lifting something and required extensive reconstructive surgery to repair the tissue damage done. Said he'd never be as good as he would have been if he'd taken it easy.