ness

I have those periodically

Wow, that's beautiful! Well done!

@BilletHead A really smart guy told me about "dearth" and I wondered if you're experiencing it down there with the drought? How much honey this year? Based on my estimates, with a 25% loss assumption, I'd say you're probably looking at 6 5/8 to maybe as much as 6 7/8 gallons down there.

It feels like chili season is upon us. So, chili verde -- my easy version. Two thick-cut chops, Herdez mild salsa verde, green chiles, onion, garlic, etc. Still getting Jimmy Nardello peppers so added a couple. Brown chops, slice into planks and braise about an hour. Shred the pork and add a couple types of canned beans. I prefer pintos, but this is what we had on hand. Leftovers tonight. This will go over eggs on tortillas.

Back in the day the finance company I worked for did floor plan financing for auto and appliance dealers. I think the term refers to the short-term financing of inventory where the inventory is collateral for the borrowing. It could be for RV, manufactured housing, equipment, anything. I don’t know squat about boat sales and financing, but I suspect that financing is what they’re referring to. Maybe the fully-rigged boats are floor planned differently from unrigged boats.

Thick cut chops braised in apple cider and apple cider vinegar with onion, celery, garlic, parsley and sage. Sauce finished with grainy mustard and cold butter. This one is a keeper!

So am I right in thinking smaller gravel and other stuff just goes through the grate and shoots out the back? And eventually you'd need to clean/file/straighten/whatever the impeller part too?

Thanks, that helps. Just like a regular outboard but for that lower unit I guess. It’s more compact than I was envisioning.

I've never been in or even seen a jet boat, except from a distance. I get the basic idea, but this conversation has gotten me curious to see what this all looks like. Googling hasn't helped. Where is this intake on the hull and what does the output, which I assume is at the stern, look like? Where's the motor?

Googling….

Transferred into three 1-gallon jugs today as things had slowed down quite a bit. Interesting to see the differences in the 3 different yeasts. Each had a different specific gravity today: 0.998, 1.003 and 1.000. pH was different in one: 3.6 versus 3.8 in the other two. One was noticeably darker than the other two. And, each had a different smell ranging from fruity, to fruity and tart to kinda blah. The Nottingham ale yeast top ferments and left a thick ring around the jug. The other two sedimented out to different degrees.

Thanks. I remembered you said Japanese Milk Bread some time ago. I do subscribe to the Times and have gotten several ideas from there.

Just watched it and it’s very good. Parallel stories of people who’ve been through trauma and their healing. Fly fishing’s in the mix but it’s really about the people. Baching it tonight but will rewatch it with the missus. A lot of times the second time through is even better.

The Missus got me the tabletop Blackstone griddle for Christmas last year. She's darn good to me. We really love doing burgers on it. Have also done Grandma Vi's pancakes a couple times. We love this thing!

Man, do I love that kind of roll. If either you or @rps would share recipes I'd be grateful.

Saw the trailer and it does look good; it's on the play list. I also like that the fly fishing looks pretty real -- not like some drug commercials I've seen with the reel on top, etc.

We came across this cake recipe by Chef John on Youtube: French Apple Cake. Heavy on the apple, light on the batter and with a splash of rum. None of the typical spices (cinnamon, nutmeg, etc.) in the cake, so the apple really shines through. A light sugar crust on top, a sprinkle of cinnamon and rum whipped cream. This is a keeper.

I have a 3-ring binder with my old brewing and winemaking notes. I looked last night and the last beer we brewed was an all-grain brown ale done in 1994. I think we did about 3 all-grains before we bailed. Two of us had young toddlers by then. It is extra work but we didn't have any fancy equipment, just big pots, cooler, thermometer and a coil of copper tubing. We've got a great local shop that I've been going to since the early '80s. Last year I was picking up some stuff and I learned the previous owners had sold the shop to a younger guy. He was really helpful and took quite a bit of time getting me up to speed on some things. The shop used to send out periodic mailers with recipes, coupons, specials, instructions, etc. I had saved a few in the notebook for the recipes. I was looking at them a while back and saw there was a coupon for 20% off or something. It didn't have an expiration date, so as a joke I took it in with me and presented it when I checked out. He laughed and was going to honor it but I wouldn't let him. It was dated around when he was born he said, something like '88. Every time I've been in there recently he has had 2-3 homebrews on tap to try. Last week I had a Berliner Wiesse. I wasn't familiar with that style but it's a light-colored, lightly hopped sour wheat beer. It was excellent. It's kinda like a good, local flyshop. Always helpful, folks to chat with, etc. It's worth the few extra bucks for the extras and to help a small business out.

Matt, Craig, Brent, Norm, Tom, @ColdWaterFshr, Kip, about 3-4 more guys I don't remember.

I always remember one guy in that group got there the following morning. He came bouncing across the field where we were camped, in a mini-van, with a joint hanging out of his mouth. And I was wondering just what have I gotten myself into Nobody on this forum.

Yep. 2004

I think that might have been the trip where nobody brought a coffee pot and Sr. tried to convince us how delicious skillet coffee is, even with the grease slick.

I'm the short one. Those are food grade plastic buckets with snap on lids made for fermentation.

So, have you advanced to all grain brewing? There were three of us that got into brewing in the late 80's early 90's. We were just starting to figure out all grain brewing when kids came along and we shut it all down. One of my buddies has picked it back up and he's produced some excellent beers. He also has bought California grapes and done the full blown crush/press/ferment and age in oak thing and it turned out very well. I've been toying with the idea of doing that next year.

I bet that's the one. We did the wild trout trip April 2008. Mill, Little Piney, Spring, Current.