n_maher

Happy belated birthday, Jose!

I mean, I'm not good at math some days but that seems like a shitty profit ratio (less than 1%) in a year where there grills were one of the main things people bought when they couldn't go out to eat. It was hard to find them in stock in the spring, that much I know for sure. I hope it doesn't kill them. I'd really like them to be around for a few years to support my grill.

Attempting to prep for the usual century at the end of the summer. Today's work:

Cinnamon French Toast Casserole

It was 57 when I left the house this morning. Truly nuts.

Happiest of Birthdays, Greg!

I feel your pain, almost quite literally. Technically yesterday but the news was the same today when I got out of work and the forecast is the same for tomorrow. Insanely, Saturday's forecast is for a high of 68.

Maybe - https://www.nkkswitches.com/wp-content/themes/impress-blank/search/inc/series.php?series=HB&id=8355&illumination=true

Happy birthday, Justin!

A very happy birthday to you, Kerry!

Fair point, I've admittedly not stayed current on some of that having been jabbed twice. I still think and believe that with a mask and basic precautions you can lead a relatively unencumbered essential-task life (like going to the eye doctor) without much fear of COVID.

#ducttape Knucks, the risk of visiting the Dr (even the eye one) with even the most basic of precautions is extremely minimal. If you're two weeks post the first jab you've got ~80% immunity and the Dr's office is probably fully vax'd.

Shit, Knucks, that sucks. Options: Cheap(ish) https://www.ebay.com/itm/402883362699?hash=item5dcdb83f8b:g:fQQAAOSwRqtgsruP NOS https://www.ebay.com/itm/334033481088?hash=item4dc5f26d80:g:e5UAAOSwCVlguoUp

This. Rest in peace, Roz.

I gave him a wee timeout to ponder his future here. It's not the worst first post I've seen.

The Sounds - The Things We Do For Love I somehow missed this coming out last year so I'm catching up on a first listen this morning.

Cheers, Peter, for Greg and for all the others that put themselves in harm's way so that we may rest easy.

I'm confused by this statement, Reks. Can't imagine you ever parting with that watch. Are you saying it isn't officially yours or something?

Yikes at both of those and no comment on disco.

Happy birthday, Brent! May your day be filled with biscuits, as long as that doesn't trigger global catastrophe.

Jeff, Given the hitch/drop issue, have you given any thought to having someone modify the tongue of the trailer? I mean the kayaks can't weigh much and having a stepped tongue might be a long better in the long run than a single use fracking 100# hitch setup that you have to dick around with all the time since you won't want to leave it installed in the truck. Also, sweet looking truck. I'll happily adopt it in 3 years after you've put 15,000 miles on it.

I'm jealous, but for me having just bought the 2018 11" cousin to what you cast aside, it's a nice step up from any ipad I've used previously and for once, actually impresses with it's ability to function rather than simply waste time.

Happy Birthday!

Yes and it was dinner for tonight and tomorrow so that nights of sportball would be less stressful.

No pics but yesterday was a serious day of Traegering. Got up at 5:40 to put the ~5lb pork shoulder on at 200F to let it cook very low and slow while I took Lily to a basketball tournament. Came home before noon, checked, things were progressing nicely so helped the neighbor haul/chop wood for 2-1/2 hours (he's got two kids under 2...) at which point the shoulder had hit 165 so I wrapped with some apple juice and let it go again. At 5:30 I pulled the shoulder at just over 200F and put it in the cooler to rest while I used the seriously pre-heated Traeger to reverse sear some Fillet Mignon for Andrew's 10th birthday (let that set in...). That went for around 45min till it hit 125 and which point I wrapped and let it sit in the T on the "keep warm" setting to let me catch up with cooking steak fries in the skillet and to get the gas Webber good and hot. Seared the steaks for 2min each side flipping until internal temp reached 155F. Pulled and let rest for 10min while arranging the rest of dinner. Sliced and served and it was, by my estimation, the best job I've ever done cooking steak. It was moist and tender and needed nothing other than the salt/pepper that I rubbed it with prior to cooking.