ness

I gotta get smarter about these sandwiches you guys are talking about. We’ll be in StL in August and would like to try one of these.

Running horizontal sounds great, if you’ve got the room. Honestly, I haven’t heard of that in the context of home gardening, but I know commercial growers grow everything horizontally.

A couple things come to mind. First of all, I think you want to do something because super-tall tomatoes will be a problem. So, don’t just sit back and hope. My ideas: 1. If you can, move your cages a few feet so that the plants grow at an angle rather than straight up, that can give you some room. Sooner is better as it will be harder the longer you wait. 2. You could lop off some of the top growth and encourage a lower sucker or two to become the main stems. That will set things back a bit but might be worth it in the long term. I had a main stem snap due to high winds a couple weeks ago. I cut it and hoped a teeny sucker below would take off. It’s beginning to look like it will work, but it’s gonna be a bit. Good luck.

Loose meat sandwiches are mostly about the additions, in my opinion. The missus wants cheese, pickles and mustard. I'm a mustard and ketchup guy.

Ha! Yep, relatively speaking. 😀

Thank you sir.

Yes, used the Kitchen Aid mixer attachment.

It was our anniversary yesterday and we set out to recreate our favorite meal from our trip to Italy five years ago. Ho’made tagliatelle pasta and bolognese sauce. We used Marcella Hazan’s sauce recipe. Not to be braggy, but…This was freakin’ terrific! We had brought home a bottle of wine from there and planned to drink it after five years. We were both hoping this was going to be good. Oh man, it was terrific too. Bolognese wasn’t hard to do but it takes time. We simmered it around five hours. Pasta is just kinda fun to do, but also really tender and delicious.

My first exposure to loose meat sandwiches was a Nu-Way. They had a restaurant in KCK. They’re long gone here but they are alive and well in Wichita. I stop in when I’m there. We had Maid-Rites in Iowa last week. They’ve never been as good as Nu-Way in my opinion. But…we make loose meat here occasionally and like them better than both. A pound of lean ground beef (97/3) crumbled fine and cooked to just not pink. Add a couple cups of water and a teaspoon of beef base and cook until dry and crumbly, about 30 minutes. A good bun, lightly toasted, with ketchup and yellow mustard. Simple. We like ‘em. Gore-may stuff here!!

I’ve got a bunch of romaine to pick tomorrow. I’ll have to give that a try.

You always hear that these veterans never talked about it, and that was true with my dad. A few years before he died I made up a list of questions, sat him in front of a camcorder and got a ton of information about his whole life, including his service. I only wish I’d done it sooner and had devoted many more hours to it, but I’m grateful for what I have. I need to get that digitized, and also write a transcript of it. On the list of things to do when I retire is that, and pull together all the genealogy information together into a usable format for my kids and everyone else. I do have his cap, captain’s bars, pants and jacket from Korea. They have dates on the tags and were WWII era.

Some may find this interesting.

We're overrun with lettuce right now, and having plenty of salads! Giving most away to neighbors and friends at the old salt mine. Basic with Red Salad Bowl and Slo Bolt lettuce: We do chicken lettuce wraps, or as one of the local restaurants calls it on their menu, 'Lettuce Wrapped with Chicken' :D. But, we don't always wrap And, turkey burgers. We've been tweaking this recipe and have it just the way we like it now. Next time, this'll be with Marty-Q sauce!

A friend of mine had an uncle killed in Normandy on a bombing run a few months before D-Day. The pilot steered away from a schoolhouse before crashing, saving the lives of many on the ground, including kids in the school. In February he and his family, and many of the other relatives of the soldiers killed in that crash, were invited to a ceremony honoring those men. Many of the school children were in attendance at the ceremony. My buddy had his uncle's flag and they raised it over the American Cemetery that day. They were able to visit his grave there. He said is was incredible how the French people are so thankful, still, for what was done 80 years ago. Another friend of mine visited Amsterdam a few years back, and there was an annual ceremony in which the expressed thanks to the Allied forces who freed them. We were on a vacation a few years back and met a couple from the Netherlands. They too expressed great thanks to America for what we did, but she had an interesting add on: She said something to the effect of, 'You do realize it destroyed our country in the process, right?' She was thankful, but was pointing out how hard it was on them, knowing that was a different perspective than what someone from the US would have. My uncle Lt. Mansor J. Mansor was killed at Futa Pass, Italy in 1944. Two of my dad's cousins were pilots in WWII. One trained pilots stateside, the other flew reconnaissance in a P-38 in Europe. My dad was a doc in a MASH unit in Korea. GGGGgrandfather fought with the Lancaster PA militia in the Revolutionary War. I didn't do squat

Boy, it’s been 15 years and I’ll have to check my notes to see if I have any ideas for you. I did use a guide named Tim Doyle out of Townsend, TN who was good, and entertaining, but I don’t know if he’s still guiding. Smoky Mountain Flywerks. Edit to add: My notes don’t have any stream names. I didn’t fish much on that trip.

No opening band. How they did the opening song is very cool. I’ll leave it at that. This is the third time I’ve seen JT. Two times at Starlight, and once at what everybody still calls ‘Sandstone’, even though the naming rights have been sold to some credit union. All outdoors venues. He has a great rapport with the crowd, and he is a very funny guy too.

Yes, it was a great show and it was great to spend some time with Marty and Pat.

You betcha Blender Hollandaise Sauce Ingredients 3 egg yolks 1 tablespoon lemon juice (measure this!) 1 pinch cayenne or dash Tabasco ¼ teaspoon Dijon (optional) ½ cup (1 stick) butter Directions 1. Melt the butter in a saucepan over medium heat until bubbling hot. 2. Combine egg yolks, juice and cayenne in a blender. Cover and blend for about 5 seconds. 3. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream and blend until thickened.

@Daryk Campbell Sr, @Flysmallie Driftless Area is in NE Iowa, SE Minnesota, SW Wisconsin and a little bit of Illinois. Its name comes from the absence of drift, which is rock, silt, etc. left behind as the glaciers retreated. I like their motto, ‘The glaciers missed us, don’t you.’ It’s hilly terrain with lots of valleys and spring-fed streams. It is the westernmost native range of brook trout. There are dozens of small/medium spring-fed streams with trout. It’s beautiful country. I’ve only done Iowa. Well, except about 5 miles into Minnesota. Iowa has a unique arrangement with landowners in which they allow public access to streams while maintaining private property status away from the stream. Farmers will build stiles, which are ladder-like structures that allow you to go over fences without the need for a gate. Iowa DNR stocks rainbows and browns throughout the area and does restoration work for the native brookies. I’ve always based out of Decorah. It’s a cool town with a lot of other stuff going on. I’m not a fish all day, fish all week kinda guy. I like to do other things as well. Decorah has a few good restaurants and a couple good breweries. There’s a new cidery that does a good job too. We’ve done a couple B&Bs there, but our favorite closed down a couple years ago. Seed Savers Exchange is up there, and I always enjoy a visit there. I like their story and their mission. I buy most all my vegetable seeds from them. So, that’s what we do and why we do it. Tons of info and a couple books at least if you want to focus mostly on fishing in the Driftless. I’ve done at least 2 other trip reports in this forum if you want to read more about my trips there. @BilletHead and @FishnDave may have something To add.

Thanks. No video exists of the actual plunge itself.

Yeah, restaurants are the worst. A lot of times I just check out of the conversation. We've got sound masking at the office and to me it sounds like a jet engine going all day. A while back I pulled my favorite IT guy aside and asked him if he could do something about it. Next thing I know he's on a step ladder, adjusting things up in the ceiling all around the floor to quiet it down. The NEXT next thing I know, the sales manager for our loan officers is at my door saying all the prima donna sales guys are complaining because they are overhearing the guy in the next cube over now. So, we found something in the middle.

We’ll, look who’s trying to spoil my little party😀 The hatchery ones were on a little stimulator with a bead head pheasant tail dropper. Most were on the stimi. Brook trout same setup but on the dropper. The ones at the ranch were on dry/dry setup with a EHC and a teeny something below. All on the EHC

Or, asparagus too.

Like a lot of things, you'll probably wish you'd done it sooner when you do. I'm sure glad I finally did it. I don't have to have the TV on 25 when Kathy only needs about 10. Now, the soft-talker at work is still a problem, but I'm not alone in having that issue.