ness

I’ve heard of this business strategy before. Here’s a little more info on it.

Bummer! Get well! 🎶Love that chicken from Popeye’s!

Tick tick tick….😀

I looked for this thread and I’m a little surprised we haven’t done this since 2000, back in the depths of Covid. I always enjoy @rps twist on things and hope he’ll chime in. And then there’s the @BilletHead take which is always interesting. I told someone our Thanksgiving will be an awful lot like it was in 1970. My tiny little baby brother will roast a turkey and make gravy. It will be excellent because he’s a great chef. His wife, who is also a talented cook, will come up with a unique side or dessert. It’s different every year but will be very good. Kathy and I are doing a cider and onion braised brisket. It’s got a delicious sauce of cider, onions, rosemary and good old beef fat blended. Green bean casserole, cornbread stuffing, corn casserole and ho’made cranberry sauce. Three pies are coming. A realtor friend of mine gives us a pie every year. Not because he hopes we’ll move, but because he loves us. 😀 Kathy did pumpkin. We’ll have a couple more I’m sure. Anyhoo, tell us what’s on your menu! And—take a minute or 30 to think about things you have to be thankful for.

Hurry!

When we were in Tuscany back in 2019 wild boar was on many menus and considered to be a delicacy. Over there, boar hunting is a tradition done by large groups of men in the fall. We were warned to keep an eye out, especially if we were out at night as the place we stayed was very rural. Driving home from dinner one night a momma and several little ones crossed the road in from of us. I didn't get the sense that they were a problem when we were there, but I just Googled and they are a big problem. Apparently they're known to destroy a chunk of a vineyard in one night, and sometimes invade the towns.

My gosh! The number of shots it takes is unbelievable to me. Maybe these guys weren't taking the right shots, but still... Pheasant hunting about 10 years back we came across a field that was all torn up. I figured I didn't want to tangle with hogs, but took a little comfort in that there were about four or five 12 gauges among us. Those would have just ticked them off!

This is why I always spay and neuter my feral hogs!

It's worse that I had feared if some here know things like that

I'd be deathly afraid of what *thing* he might show

That's a great story all around!

Success! Nice job, dad!

Don’t tell anybody, but those are canned sliced potatoes. We like ‘em.

Vegetable beef soup.

I guess I’ll take a crack at reviving this old thread. We’ve been trying various ciders lately. A lot of the readily available US made ones are sickeningly sweet, so we’ve been trying some European ones. I went to this massive liquor store today. That’s a story in itself. I found a few that we’ll offer for Thanksgiving, but we tried a couple tonight. Both are quite good. Very dry and full bodied. This first one is a bone dry English cider with some tannin bitterness. Pretty darn good. This second one is a perry or pear cider. This seemed better balanced to our taste. Good stuff.

I don’t want to spoil the moment, but what’s with the wedding ring on the dude?

Bottling day yesterday. No bubbles going through the locks, the cider had mostly cleared and the yeast had settled. First I took some measurements: specific gravity, pH and titratable acidity. Numbers 7 and 9 came in at 1.000. Number 8 slightly higher at 1.002. That's about what I expected given what I've read about these yeasts. All dry, with number 8 slightly sweeter. pH came in at 3.8 on 7 and 9, and 3.6 on 8. TA was about 0.5 on all three. pH is right where I wanted it, but TA was at the low end of the 0.5 to 0.7 ideal range. I know pH and TA are two different ways of measuring acid, but I don't care enough to figure it out. So, on to the tasting... Number 7 was quite sharp on the tongue. Number 8 less so to me, but surprisingly, Kathy thought it was sharper. This isn't the first time she and I have tasted things and had very different impressions, but that's usually 'I like this better' kind of stuff. Number 9 was least sharp of all and had the most fruitiness. We both liked it best. I added 20 grams of sugar to each gallon to encourage carbonation, then bottled. Each gallon yields ten 12 ounce bottles. I did one plastic bottle. I'll be able to judge the amount of carbonation by how hard that is. Once carbonation is right, I'll stop it by pasteurization in a few days to a week or two.

Nice detective work!

Nice trip report, and I learned something too. Thanks.

What, this?😀 Wife and I were just talking. This really didn’t even need the syrup because is was so moist. That’ll save you 3 grams.

The ones my brother and I have are ones dad used to hunt pheasant, ducks and deer. He was meticulous and kept them pristine. My brother got the deer rifle and a shotgun, I got a couple shotguns and a pistol. I've probably put more scratches on them than dad ever did, even though I am careful. And, like he taught me, they are thoroughly cleaned *every single time* they're used, even if it's going to be used again tomorrow. The bluing has normal wear, and the barrels shine like mirrors, even on the cheapo Wards .410. At least that's true for the ones I have -- I don't know about my baby brother's. But knowing him....

Yeah, I've got them all insured but I'd only be able to get something similar. It's not about the gun, but where it's been.

Speaking of carbs (about 43, including syrup) Apple Fritter Pancakes. This was good!

Sorry @Mitch f . Multiply my answer by 1000: that's 29 grams. Hopefully you didn't eat 1000 servings of grits and go into a coma!