ness

These are very cool stories, Marty! Have you ever considered writing them (and others) down for your kids and grandkids and beyond? My sister and I have done pretty extensive genealogy research. I did video interviews with my dad and aunts (mom's sisters) before they passed. My sister's loaded with stories. I kid her that she remembers everything, even things that didn't happen When we get together we always remember different things. But... I feel like we need to get it all written down. I've started a couple times but haven't gotten too far. As for guns, my brother and I got several from my dad and they're real treasures. I've got them earmarked for my boys but also possibly for a grand nephew. He's not on the official list at this point -- I need to talk to the parents and see what they think. The oldest is a Montgomery Wards SxS .410. First gun my dad got, first gun I shot, and first gun my kids shot. Would be c. 1930 or so.

Wonderful story! So great to carry that tradition forward!

Just looked. That recipe uses 2 servings quick grits. 1 serving 29 mg carbohydrates. We had leftovers.

Thanks. I watch my carb intake. Gotta do smallish portions of this type stuff.

Rusty is, without a doubt, the smartest Brittany we have had!

Shrimp and cheesy grits adapted from ATK. Shrimp marinated in olive oil with salt, pepper and cayenne. Onion and garlic sweated then water and a little heavy cream for the grits. When done, add some shredded cheddar then nestle the marinated shrimp in. Finish in the oven. The missus loves this. I like this better this go around because I put in less cheese and more cream

Mine is three 4x8 foot x 12 inch high raised beds, but I grow a bunch more than herbs. I suspect you could do one 4x8, have plenty of herbs and room for some tomatoes too. I used to do pots for herbs, and that works, but this works better for us. More herbs, less watering, etc.

Agree. It's one of the best things about the little kitchen garden we have. We love to go out and snip off some fresh herbs. Basil is long gone but parsley is holding on. Still plenty of thyme, sage, rosemary, chives and oregano out there. More than we'll use. I probably ought to get a dehydrator and dry it.

https://foodwishes.blogspot.com/2019/04/easy-baked-beef-brisket-slow-and-low-is.html?m=1 This was pretty tasty.

Good!

We did it and it was excellent!

Why "shoop" ness? Well, a bunch of us used to go to this restaurant for lunch called Sweet Tomatoes. It was an upscale buffet with soups, salads, flatbreads, whatever. There was an older Eastern European lady that was the greeter and she always gave a rundown on the "shoops" being offered that day. So, that's why "shoop". I thought we were friends until... One day, as a joke, I reached over the glass and picked up a plastic display apple and put it on my tray. She scolded the heck out of me and told me *never* to reach over the glass or the health department would blitzkrieg in there and shut them down. So, I don't do that.

(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