There goes the last of my homemade tonic syrup. Good thing I have enough Cinchona bark to make 30 more batches…
Or so it said on the package.
(Cue stupid “Colorado Pothead” jokes)
Sweet and regular potatoes, onion, and garlic cloves underneath locally grown meat, with carrots, rosemary, thyme, salt, pepper, and my fermented chili flakes on top. Seems like it ought to work.
Check back this evening to see if it turns out! At the very least there ought to be a good gravy cone out of it.
Can you tell I’m stoked about this pistol in a way I haven’t been for a gun in a long while?
And while I had the big camera out, my dog was bugging me (I don’t think she really likes the clicky noises it makes, so she wanted to make sure it wasn’t going to eat me)
Awesome revolvers and cute puppies, what more do you want from me?
For all their reputation of a roudy drinking band, Gaelic Storm can do a fine dark ballad, too.
Never had sardines, before. Was watching Good Eats the other day and was turned on to the idea.
A can of sardines, and the oil. Some lemon juice. A few “bite size” sweet peppers, a clove of garlic, and a quarter of an onion. Pinch of sea salt, some parsley, and a couple spoons of some sort of fancy organic jalapeno mustard my brother got us for Christmas. Put it all in the food processor, and add enough olive oil to make it blend up smooth. Eat it on toast (here, everything bread)
Alton Brown is right again!
Put the 12 lb hammer spring and the 10 lb trigger spring into the GP100 last night, as I took the whole thing apart and put it back together again. Seems to still work. Unfortunately, it’s looking like a 95% chance of “Working this weekend,” so the true function test probably isn’t going to happen. Going down to my Uncle’s big Mardi Gras party–with food cooked by his friend from Louisiana–also probably isn’t going to happen.
Life gets in the way of life.