Voltron

Yes. Run a bead of silicone caulk around the ear pads and seal it to your head.

Same sound but later in the night this time.

I made the @Absorbine_Sr fennel, sausage, kale and bean stew tonight. Simple and tasty.

Certainly, my tall friend. Went a full year on part of my last batch and it was delicious and nutritious. Fear not!

The beloved Mattnog recipe and the various iterations made over the years are sprinkled around in various parts of HC. This year, I thought we should establish a thread to keep it handy, and to remind people to make their batches early. Matt made his at the end of August when he first posted it. I made mine today and I think that is plenty of lead time even though six weeks is the bare minimum I would suggest. Mattnog Recipe by Matt NightWoundsTime Dunlop: In a one gallon container or two half gallons, such as glass milk bottles. 14 egg yolks 1 cup cane sugar 6 cups whole milk 1 cup heavy cream 1 750ml bottle of Rebel Yell bourbon (or similar) 1 cup of Old Forester Birthday Bourbon (or similar) 1 cup of Rip Van Winkle (or similar) 2 cups of Appleton Reserve Rum (or similar or substitute brandy/cognac or 1 cup of each) Combine all ingredients in a pot or large bowl and mix to incorporate egg yolks and dissolve the sugar. Once well mixed, pour into your container or containers and seal. I tape the plastic lids onto my milk bottles. Store in the refrigerator and shake at least weekly to continue blending. According to Matt: "Yes, the milk curdles and the whole thing is pretty gross for a while but time heals all. By December it will be a thick, creamy, and quite boozy. Also the entire point of this aged eggnog recipe is that the huge booze loadout kills whatever could be in the eggs or milk. The aging process is really a matter of the proteins and fat breaking down, combining with the sugar, and being super smooth and tasty. But you need the booze to keep it all safe for the ensuing months. The basic measurements of liquor in my nog is not far off of the recipe I used, it just had some cognac involved and less rum. Anyway this turns out much better than pasteurized homogenized lab thickened grocery store nog." For serving, you can drink it chilled and straight if you can handle the booze -- it certainly doesn't require additional booze to be tasty and strong. The best way to serve this nog in my opinion is with some whipped cream to make it even more smooth and rich. Place a dollop in the bottom of the serving glass, and fill with nog. If using a punch bowl, put the whipped cream in first and then fold in nog until you have the desired quantity and blend. Grate a little fresh nutmeg on top if you roll that way (thanks for the suggestion, Doug). Here is today's batch, and I'm not sure I can actually wait until December. Luckily, I increased the recipe slightly because I had a little extra milk, so I have 8oz in a jam jar to sample next month. Cheers Matt!

RIP Sister Sue. Condolences Craig. I'm somewhat amazed that nobody has noted the passing of Marty Ballin of the Jefferson Airplane. https://www.google.com/amp/s/www.rollingstone.com/music/music-news/jefferson-airplane-guitarist-marty-balin-dead-76-730912/amp/ RIP Marty

Keen observation, my friend.

We hiked 11+ miles, which was further than I had anticipated. We reached a bluff overlooking the ocean at the half way point, and Claire spotted a whale. We watched it breaching, spouting and tail slapping for a few minutes until it disappeared from our view. It started raining a little -- the first rain I've experienced in California since May -- although it was not predicted until late tonight. I was wearing a flannel shirt and Claire had on a light puffy coat. In other words we were not prepared for rain in any way. It continued and intensified for the entire trip back. We arrived back at the hotel soaked to the skin from head to toe. The first half was excellent. The second half wasn't.

I hope you're paying island style Santa! Cheers! :Dan:

Have a great birthday Steve! Cheers! :Dan:

Beautiful dinner and congrat on 21 years together!

Chicago CanJam is correct, although I had no idea your priest was in the jazz combo that played there. Red Vodka may have wiped that information if it was mentioned back then... Anyway, congrat Mr. and Mrs. Mack Daddy Doc!

Hatch peppers have an oddly wide range of heat apparently. These were quite mild because I ate a chunk raw to check them out. I ended up with three large hatch and three large jalapeño even though I started with two each. The flavor is very good and I'm hoping it will only be better tomorrow after sitting overnight.

I used hatch and jalapeño peppers for the chili verde, which made it very smooth and not as spicy as with pasilla peppers. I learned this by making a burrito for testing purposes.

In real life the fart noise was less obvious than the phone mic picked up. ?

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Canadian calendars are funny.

Technically, that was the first day of Autumn. ?

I hope you have vespers and guns and everything fun on your big day. Have a great one however you celebrate down in Alligator Alley these days, Jim! Cheers!

So funny! I bought all of the ingredients for your chili verde recipe earlier today because Claire got some tomatillos on Friday. Making it tomorrow or Tuesday but wishing I could eat it right now!

Did they blenderize it for you?

Good to know...

Happy birthday Sir Stretch of Castillo Borracho! Celebratory drinks soon... Cheers!

Amazing!

Lunch. Home grown tomatoes, Claire's kale pesto and mozzarella. Wished I had Mikey bread but had to make do with Josie Baker.