n_maher

Happy Birthday!

Happy birthday!

Alright, I'll bite on the Millet(t) since it was the amp that I reviewed years and years ago and actually owned for a little while after I bought it from Tyll. Full disclosure, I'd hope to repair it and return it to you Knucks.

I did keep it. If I get brave I’ll try a glass. I’m scared.

Put me in the minority. I like the face of it a lot, the form factor is decidedly odd but considering it costs what some here would comfortably pay for a bracelet/strap I say why not?

Drank almost none of what I made last year, sadly. So I'll find someway to celebrate Matt this holiday season but unlikely to make 'nog as I'm the only one who will drink it and have not been drinking much lately at all.

Decided to find some motivation this morning.

Fuck. RIP 22+ people in Lewiston, ME tonight. https://www.necn.com/news/local/maine-authorities-investigate-2-active-shooter-events/3075726/

A very happy birthday to you, Peter!

The family continues to under-consume bananas.

Please stay safe. The pictures are horrific.

at least it wasn't in flames?

It has been a rough week at work. I decided to attempt mental floss on the way to work and kick my own ass.

More than anything, check air pressures in the suspension. Would not be fun to bottom out the front and get launched due to low pressure.

Decided to try my hand at chicken parm. Pan friend, panko crusted thin chicken breasts, on the grill side burner to limit indoor mess. Always better by sunset light. Baked with homemade tomato sauce with mozzarella and parmesan cheese. One cutlet was left cheese free for Lily who claims that she's becoming lactose intolerant. All agreed that it was excellent.

Good man, Mike.

Amen.

Happy Birthday, Wayne!

Broil to char for everything pictured and also the peppers, peel the peppers after charring, add that all to a crock pot and use an immersion blender to mix. Add a cup or two of chicken stock. I also pan fry cubed pork (salted and peppered and dredged in flour) and add that. I then let the whole mess cook for at least six hours or so. There is definitely mention of reincorporation, I may have to try that out to see if you can get some additional flavor without unpleasant bitterness.

You'd have to be very careful with that recipe as too much pepper skin will make them very bitter. I left the skins on once and the chili was nowhere near as good. Would take quite a bit of "to taste" type manipulation to be good but very well might be worth it. And pork enchiladas verde are one of my favorite things that I do not make myself. I should change that.

Fall is upon us, so chili verde. Not pictured, another entire pan of peppers.

Happy birthday! Here's to hoping we get to catch up some time soon.

Happy belated!

Happy birthday to my tallest friend. Happy to have you back on the eastern half, wish it was more northern exposure. I hope the southern hospitality applied to your birthday.

You must be charging a pretty penny to pay off a $7k laser with slate coasters, Jeff.