so waht ya doin today?

462

California's Central Coast Amid The Insanity
My grandma would pull over on the side of the road and cut heads of lettuce out of the fields, she told me that she knew the family.
Got chased out of a lettuce field, on River Road somewhere between Salinas and Chualar.
When I was little, the beef at our local markets was still local.
Corolitis Market?
Still there, and still butchering.
 

oscarflytyer

Well-Known Member
Not only do I not like SOS I also don’t eat biscuits and gravy.

Damn Brad - burning you at the stake around here would be a nicety to you! We would probably tar and feather you after branding you a Communist! lmoa! And fwiw - I LOVE and could survive on Biscuits and Gravy! (as long as I also have Tabasco, of COURSE!)
 

Ian

Notorious member
Got up and went to work. My 0800 appt canceled but advisor just upsold like 5 hours worth of maintenance services on a job that came in with no appt for a .3 hr recall (computer flash). Started in on that, did the trans flush only to find the fluid called for on the repair order was wrong...AFTER I was finished and referencing service information for the 300 step procedure to check the fluid level (no dipstick), so I get to hook up and do it again this time with $18/quart HP instead of $5 Dex VI. Advisor lost his butt on that one for pulling the wrong service record. Ran out of time to finish so broke off and waited for my 1100 job which didn't show so I serviced the rear axle and put engine/cabin filters in it and broke for lunch. Fired up an oil pan reseal from yesterday to check for leaks and washed the engine while eating a sandwich. Computers crashed about then so no way to see about my 1300 appt, gave away the last of the services to another tech and then my 1300 never showed. 3rd replacement cluster came in for a Jeep that I've been working on since 6 August, tried it and mileage was programmed right this time but now the AC doesn't work, diagnosed that and found a 5 volt MUX comm circuit to the control head was only getting 4.6 volts and the return signals (AC request in particular) were garbled. Sent this one back and fingers crossed the fourth one works. Time for me to leave for the day so I got my stuff and headed home. New king mattress sitting by the front gate (went to get it at the local Ashley warehouse Saturday but their inventory was off so they pulled one from Del Rio and delivered it). Got the trailer and hauled it to the house. Got old mattress out of BR and heaved over the balcony, 22' drop. Got the new one on top of my Tahoe and roped up and over the railing and wrestled into the room. Wife found a big split in the plywood platform (not sure how that happened:cool:) so I found some galvanized truss plates out in my Empire of Treasures and fixed that. Installed the mattress and cleaned up the wreckage from all that, fed the kids, took a shower, and went to move the wife's Sequoia back to her parking spot...and the battery crashed. I thought she left something on but popped the hood and checked the date (only a couple of years old, right?)...turns out I last replaced it in November of 2014 so I guess I got my money's worth. Called NAPA and they stock that oddball so I grabbed a core from the pile to take with me tomorrow and pick up another.

Worker's comp Dr. Saw me yesterday in the big city and was astonished that my knee hadn't improved at all, so he gave me a brace and ordered PT. 'Bout time ya Jackwagon, I've only had a grade 2 MCL tear for 7 weeks and been working hard 7 hours a day on it cuz you told me it would heal on its own and do anything you want except run. If I hadn't refused to work full 10 hour days it would be even worse. Had to deal with a dozen phone calls this morning regarding that, idiots tried to set me up 1.5 hrs away for PT even though I TOLD them to let my case worker find a place close to home. She did, that lady is on the BALL, wish there were 100 million more like her in the medical world. So here I sit wishing I could have a double Scotch, but I've become allergic to alcohol. One of these days I'm gonna say to Hell with it and go back to smoking Camels. There's a valid reason most mechanics are alcoholics or junkies.
 

oscarflytyer

Well-Known Member
new Garand reload round count ~200 rnds. Full replenishment of what I have expended since I got the Garand ~8 yrs ago. But feel the need to have the rnds lately. More to go.
 

Brad

Benevolent Overlord and site owner
Staff member
After the day you had I’m kinda impressed with your restraint in the response.

Anyone else not put sauce on their BBQ? I like a dry rub and nothing else.
 

Ian

Notorious member
BBQ sauce exists to make poor BBQ edible. A good piece of meat just needs salt, some spices, and a proper cooking regimen to be dee-lish.

I didn't post about all of yesterday, today was tame. It has been quite a trial here the past few weeks, especially work. We're a parade of fools being led by the village idiot.
 
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462

California's Central Coast Amid The Insanity
new Garand reload round count ~200 rnds. Full replenishment of what I have expended since I got the Garand ~8 yrs ago. But feel the need to have the rnds lately. More to go.
I've 400+ rounds loaded with Accurate 4064 and Sierra 165-gr. SPBT. Had two more pounds of powder, but they were on the recall list, so now I'm out.
No black rifle, but the ol' gal should suffice.
 

CZ93X62

Official forum enigma
You know how our illustrious Gavin The Magnificent feels about the EBRs. He gets less indignant about Garands and M1As. You might stay on his Christmas list with that 80-year old 30-06 in the closet.
 
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RBHarter

West Central AR
BBQ sauce exists to make poor BBQ edible. A good piece of meat just needs salt, some spices, and a proper cooking regimen to be dee-lish.

I didn't post about all of yesterday, today was tame. It has been quite a trial here the past few weeks, especially work. We're a parade of fools being led by the village idiot.

The expression is "sauce is a condiment not an ingredient" .
Beans in the chili are just there to make it go farther .
If I wanted cake I wouldn't have asked for corn bread .
Meat should never be sweet it a main course not desert .
 
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dale2242

Well-Known Member
I shot the Garand yesterday.
Testing some different cast bullets.
It dosen`t seem to matter which cast bullet I use with a load of 32 gr. of 4064, they all seem to shoot well and to the same POI.
 

JonB

Halcyon member
So I started making Chili without beans (for low carb diet reasons).
I've had a bumper crop of sweet red bell peppers, so the current mix has been, one part fresh tomatoes cut up and lazily leaving skin on, and one part red bell peppers (roasted/toasted) also lazily leaving skin on-some is burnt, one half part fried onions, one part ground beef left if large bite sized chunks. I fry the large chunks of burger and sprinkle all chili powder and some Basil on the burger, during the frying to open up the spices, then salt and fresh ground black pepper to taste and then put everything into a crock pot for a few hours...not to be eaten that day. Refrigerated, then put back into the crock pot the next day for a reheat, then eat. I don't know exactly what the refrigeration period does, but it makes all the difference.

Today, is shovel snow day...6 to 7 inches fell yesterday...they said it'd melt...they lied...there is still 4 inches of wet snow out there this morning.
 

L Ross

Well-Known Member
My Dad wasn't much of a cook, but he also wasn't a fussy eater, as long as it was basic simple fare. No hot anything, and onions upset his stomach.
I still remember some of his culinary attempts when I was 6 and my Mom was in the hospital having my sister. He floured up some venison chops and over cooked the heck out of them to get that nice leathery texture. Then in a fit of inspiration poured some pickle juice in the pan to braise them. Yup, Dad in the kitchen was a treat. Now stand him in front of a Coleman camp stove by a bridge over a little trout stream, or on a wide spot on a logging road grouse hunting and he made some memorable meals. He'd take a can of Argentine corned beef and throw it in a frying pan and dump in a can of Van Camps beans. Mash it all together and heat until the steam was rolling off the pan. Couple of slices or bread and butter ad a bottle of Orange Crush and man o' man, what a treat. Being cold and hungry may have added to the memory's appeal. I do have a can of that Argentine corned beef in the cupboard and a reenactment is imminent.
I also remember the day we were just about hypothermic on an early May trout trip. Some little brookie crick up by Argonne. Low 50's, misty rain, and it was lunch time back at the car. Dad would have loved a pick up truck with any kind of a cap, and a tail gate would have been a work table, but we could only afford one car and I recall this was a buckskin and white 55 Fairlane 4 dr. with a 312. It woulda been about 1963. The little gravel road we were on is that sandy granite gravel they have "Up North", rather than the heavier, coarser dolomite or lime stone gravel down here. You could be there for hours and only see another car or two. Usually the occupants would slowly go by with a scowl on their faces because you were in "their spot."
So back to the hypothermic day. With our teeth just about chattering as we got back to the car about noon. Remember those cheap green hip boots that developed leaks and cracks in only one season. I think they were made in Korea. So cold and hungry, Dad fires up the Coleman and pulls out a stick of Cher-Mak kielbasa. Cher-Mak, ( pronounce sure make), had an ad back then. Cher-Mak sure makes the difference. I wish I could find that sausage today. So while the sausage was simmering another small pot got a can of Van Camps beans. Bread butter and some ketchup made up the rest of the feast. After the sausage heated through, Dad would let the water boil away and brown the sausage a bit.
Just as we started whittlin' it up, two bedraggled looking trout fishermen emerged from the crick on the upstream side of the bridge. They didn't have a vehicle parked there so maybe they had gotten dropped off earlier. These two forlorn looking desperadoes looked at our lunch like a couple of starving dogs, turned and trudged off down the road. Never even asked how fishin' was or nuthin. I can still taste that delicious meal.
 

popper

Well-Known Member
Got old mattress out of BR Yesterday I'm on the computer and she comes in and says 'I think we need to replace the mattress in the spare room' . Why? 'It's awful high off the floor'. So? Only person uses it is daughter's SIL. She doesn't complain! Wife walks away.
Condiments on beef? Only for bad beef. Or dry pork chops - aren't they always? MIL was always giving me pork chops, thought they were my favorite. Nope, just cheap meat mom would get. Beans in chili works either way for me.
Get the remain of last nite's steak for lunch - yea. Seems like she gets real good meat lately. Last steaks and roasts were very tender and good flavor.
 

fiver

Well-Known Member
my dad's idea of cooking was pulling a half smashed butter and jam sandwich from one of his pockets.
peanut butter and butter= okay
peanut butter and jam=okay
peanut butter and honey= doable
butter and jam?=no flippin way
pork and beans? cold from the can always,,, kinda okay with them but much prefer them hot with a couple of pieces of buttered toast.

learned early we wasn't going too far from home and for sure wasn't gonna be out all day,,, I could wait.