Absorbine_Sr

LOL!!

Happy Birthday!!!

Me.

^^^ Approved.

Hot damn is my mouth watering...

Hang in there people. This one missed us in Chicago but we are definitely feeling your pain. Stay safe!

Glad you guys enjoyed it!

Veggie lasagna for lil bro and his gal.

Waiting for Bryan and Allison to arrive for a day of fun, food and maybe, just maybe, some drinking.

Then it shall be. I'm so looking forward to this. It's been quite some time Jacob.

OK, booked at the Kingsgate Friday and Saturday nights. I'll probably get to Cincinnati Friday afternoon and go straight to your place Jacob, if that's OK. I'll do hotel check-in later that day.

I was originally going to come down on Saturday, but now I'm thinking Friday might be a better arrival date. Who else will be there? Jacob, I'd say Saturday night would be best for your dinner extravaganza, so that the most people can enjoy your wares. I know I look forward to it, as well as seeing old friends and some I've known here but not met in person.

Happy Birthday Jeff!!

Another few inches overnight here. Now that it's stopped snowing the wind has picked up, so everything that was plowed/shoveled is blowing closed again. This has been a bitch of a winter so far round these parts.

^^^ This is good news.

These liquid tweaks you speak of - will they be allowed in our listening room? I will be bringing the Schiit Magni, Modi and Uber Bifrost. Also my Air and various headphones.

I like it bro. You can try some next weekend.

Ingredients Vegetable oil cooking spray 2 tablespoons extra-virgin olive oil 2 medium fennel bulbs, outer layers removed, chopped 1 medium onion, chopped 1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes One 28-ounce can diced tomatoes One 15-ounce can cannellini beans One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces 1 cup low-sodium chicken broth 4 turkey or chicken Italian sausage links Directions Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray. In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes. While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices. Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

On Blu-Ray

Fennel, kale, white bean and Italian sausage stew.

Because of all the Highland Park talk around these parts, I picked up an HP15 today. Wanted 18 but trying to stay within my budget.

Poe rocks.

I will also be driving down on Saturday morning and heading back home early-ish on Sunday. I will most likely book a room at the Kingsgate.

Thank you sir. Considering the task you had before you. the belated wishes are completely understood.