ness

Maybe..😄 Reminds me of a Dennis Miller joke... His kid comes home from school with a note from the teacher. Seems his son asked, 'When the f*** is recess?' Dennis says, 'Where the f*** did he learn that?' 😄

Nice memories! Gotta have the balance of soft and crunchy!! My mom always loaded sugar on the strawberries and we got a lot of the syrup to soften up the shortbread. I don't like stuff so sweet these days, and the half and half softens it up nicely.

My son, who's living on his own and eating crap for every meal, said 'D*mn!' after each of the first 4 or 5 bites, which made me smile. And I thought to myself, 'Where did he learn language like that, d*mn it?!'

Up early to get a pork butt and some ribs going. Gave them all a good dose of rub, then chunked the butt up for faster cooking. Indirect heat on the Weber for three hours. Hickory chips for smoke. Then brought it all inside to finish. Pork in the crock pot (shudder!) ribs in foil (another shudder!) in a low oven. Ribs rested and glazed with sauce before getting a couple minutes under the broiler. Chunking up the butt gets the bark ratio higher. I like the texture better if it's chopped rather than shredded. Ribs were a tad too done to my taste--falling of the bone isn't what I'm shooting for. Still good though. Beans got some time in the smoke, and a little of the pork mixed in at the end. Bush's regular, drained, ketchup, mustard, molasses and some rub. Love strawberry shortcake! The half and half was late to the photo shoot. Gotta soften up that shortcake.

All this talk about peas is giving me goose bumps 😄😄

Geez, me too. Had some leftover risotto and peas for, yes, breakfast. That was the healthiest food all day. We were going to play golf, but got rained out so we just hit a bucket of balls. Then we gorged ourselves on pizza at a place I've heard about and wanted to try (Tim's). Then did a trip down memory lane in my hometown of Independence, and had to stop at this old classic joint: Had a root beer float and also a loose meat burger that's their specialty. Haven't had a root bear float in years. Dang, those are tasty. Then we swung by Bass Pro to look at some stuff and stopped in to the Mexican mega-restaurant next door just to get a Margarita, but they loaded us up with chips and salsa. I can't say no to chips and salsa. I may never eat again.

Wait...those are fresh peas? Didn't know that was possible.

Wait, are you saying he wasn't Mr. Rogers son?? This changes everything.

Nope, she's out with the girls tonight. As Alice said, school's out for the summer. Four days of curriculum writing just wrapped up, Memorial Day weekend off, then it's summer school for a month and a half. Summer break is for the kids. Nobody works more for less money than teachers. Meanwhile, I whipped up the remaining cream and put it on some blueberries.

The talk of cream pastas had me salivating. Did a bow tie pasta with mushrooms, wine, thyme, cream and Parmesan. Dang

A fly only a devoted husband could love 😄 I've loved stippling ever since you told us about it a while back. I think it's a great technique. Can't say I've got it down as good as you, but I've got some poppers that look pretty with green on top, white on bottom and stippling to blend. I've got a bunch of old drill bits and other stuff that I use.

Our beloved rps has mentioned Marlborough district and Kim Crawford before. Just hadn't gotten around to looking for it. I usually don't do Sauvignon Blanc because they're too tart for my tastes. This one was really nice though. Looked for it the other day at my store and couldn't find it. They did have the Crawford though.

Love this! I scraped off your popper build into a place where I store things. Will do the same with this. It's a lot of fun to do. Now, if I ever fished.... Maybe we could trade a pond trip for a duck hunting trip. I found a duck hotspot tonight: No fancy gear required. Just pull up a chair, drink a beer, have some chow, pump up your Red Ryder BB gun with a compass in the stock and this thing which tells time... (Just looking for a reason to post the duck pics; 😄carry on)

Tried this at a wine tasting. Really nice, fruity, light. No oak.

Steak, roasted sweet taters, nessalad.

You've got that setup cattle trough style! Efficient!!

Looks great! Flies too!

Rainy weekend forecast. I got me a project.

Well, can't say I like that many IBUs, but you're brewing and that's a good thing.

Depends on the size. I've forgotten what we're talking about. Chicken breasts or pork chops an hour or two. A full turkey overnight. Extrapolate from that ?

Cloves can be strong and overwhelming. One of those ingredients that's best used in moderation. If you can tell it's in there, then you've put in too much.

I'm pretty sure that won't suck. Hickory and/or cherry ok with me.

I like the sound of that. Pork is so lean, that a brine really improves the flavor. Now, I'm talking store bought--haven't had the wild stuff.

More salad. Wine stain at 2:00, into the washing machine at 7:15.

Did he ever find his canoe?