ness

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.

I was talking to Kathy yesterday about our experience with the two soups with kale. She made the first soup, in which I thought the kale tasted better. She said she meticulously cut out all the stems and only used the tender tops. Silly me, I just dumped in the chopped kale straight from the bag in the second soup. Even the smallish stems made a taste difference. I guess I'm not very observant Always learning!

Now that sounds fantastic!

Beef shanks braised in red wine and beef stock with onion. Parsnips and carrots added later. Shredded beef, defatted, thickened a bit and added it all back together.

We'll be fine. Lots of others not so lucky.

We're getting rolling blackouts around here. Nothing at my house yet. https://www.kansascity.com/news/local/article249265505.html

Welp, it's mid-February and nobody has kicked off the annual thread, so I guess I'll start it. It's a fine day to think about spring since the temp outside this morning is -5 degrees. I've been going through the annual planning process the last couple weeks. I have a couple new things going in this year, but it's mostly the same favorites. Gonna try Bok Choy. The missus wants bell peppers, so we're doing them -- that's a first. I can't stand raw green peppers, can tolerate them well cooked, and actually like red when they're cooked. Also going to do carrots for the first time in a few years. Another request -- we do eat a lot of carrots around here. 8 to 10 tomatoes again -- about the right amount for us and to give a few away. Brandywine, Cherokee Purple, Black Krim, Celebrity and Sun Gold cherry. Some pole and bush beans: Rattlesnake and Dragon Tongue at least. Several varieties of lettuce, some snap peas, radishes, Swiss chard and beets. Also, Jimmy Nardello and Sweet Banana peppers. Might also grow a hot one -- kinda think it would be fun to try ho' made hot sauce. I tore out the raised beds last fall -- they'd started to rot at the corners after 11 seasons. Going to change the configuration and location a bit to get better sun. Trees have grown a bit since they went in in 2010. I've got tomatoes and pepper seeds on heat mats to pre-sprout. They're at a toasty 87 degrees this morning. And, the missus has been looking through catalogs at flowers seeds. She's got several picked out that we'll start indoors soon. So -- what's going on in your garden this year?

I’m pretty sure the sparrow to the right of the cardinal in your first picture is a White-crowned sparrow. Had a friend post one on FB yesterday.

Woke up this morning and dinner was still on the deck and doing fine. Basic prep -- nothing fancy here. Boiled lobster tails with melted butter. Filet with salt, pepper done in screaming hot cast iron skillet to rare, finished with a little butter. Wifey loves the Italian beans, so she got them. A little bubbly that we didn't end up needing last weekend. It was all delicious, and just the right portion size for us. It left room for dessert. So about dessert...Saw this one from Chef John / Food Wishes the other day. He's one of my faves. Basically a chocolate pudding/custard thing. Egg yolks, cream, sugar, chocolate (I used Lindt 70% cacao). Even a little butter at the end. This one rates a double-dang. I think ness 2.3 summed it up nicely when he said, 'Holy $%#&, that's good!' Will make this again, but can't do it often.

That .7 helps 😀

Yep, Red-Bellied woodpecker with the red head. The black and white with red cap is likely a downy woodpecker. I’ve got Flicker coming to the feeder now. Trying to get a shot of him.

Welcome! I’ve always wanted to get into RC planes. I’ve got that on the ever growing list of things to do when I’m retired. Loved to build all kinds of models as a kid; recently stuck my toe back into the water again doing a ‘63 Corvette model. There are some talented photographers here on OAF too. There’s a thread going here with some good stuff.

I'll admit I'm a sissy. You guys can handle much more heat than us, based on the devil dust stuff you sent. I had to have a HAZMAT unit come handle that for me The recipe called for ½ cup of the gochagaru (I'm tired of looking up how to spell that. From now on this will be 'Korean chili flakes' ). I just couldn't see that much in 2 quarts, so I went with one tablespoon. First pass, so I guess we'll see. I figured I'd rather wish there was more spice than pitch the stuff because I couldn't eat it.

I've never bought kale before the other day. Both recipes called for it, but I do think spinach would taste better. Weird, but I thought the kale tasted better in the first soup somehow.

And, while the cabbage was wilting down I made some Tuscan bean soup. Cannellini beans, shell pasta, diced taters, maters, kale, etc. Perty good, but I'd change it up some for next time (like leave out the pasta, less kale). Some ho' made sourdough too. Earlier this week the missus made Olive Garden copycat Zuppa Toscana, which was pretty similar but with sausage and some cream. Also pretty good: