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  1. Past hour
  2. Thanks, By plastic swim baits, I meant small SP's and Bomber LC's. Still looking for these. Anyone? JD
  3. What I use is thin sheet acrylic (plexiglass) from Home Depot. Just score with a Sheetrock knife & snap off the sizes you need. You’ll be able to easily divide the tubes in half doing this. I’ve never done quarters - never found it necessary
  4. It's not the humidity. I would suggest a shower more than once a year to help with that sticky and icky.
  5. Not demolition, but removal of debris. They told me about 6 months to get it all out. Asbestos is going to PA, where it should.
  6. It broke here after the rain as well and this morning there’s actually a little chill. Bring it on. Yesterday I was thinking about deer hunting, but couldn’t feel it because it was too hot. This morning... yeah, it’s right around the corner. She can keep the rest, but the snow will be a welcomed thing here in 3 or so months
  7. I’ve walked into a Walmart intending to buy a license and walked out without one because no one was available or able to help me. On the flip side, when someone is actually working sporting goods, I’ve seen them selling guns quite regularly. Replace Walmart with Dick’s or any other big box sporting goods store where they actually staff the counter and maybe my statement is harder to refute.
  8. Sounds like staying home and quietly waxing the dolphin would have been a better idea.
  9. Yesterday I made pizza for my wife's guests. Everyone enjoyed the pies and wanted to take home left overs. They also wanted the reicpes. I though I'd share them with you. These were cooked on wood coal fired Big Green Egg type cooker that was white hot. They cooked in minuets to crispy crust. I know, I should have pics. Sorry, I was too busy assemebling pies and tending the egg. Pizza Sauce: Adopted from Chef John’s recipe Ingredients: This is a triple recipe & will make enough for quite a few pizzas. · 6 table spoons extra virgin olive oil · Small can of anchovy fillets in olive oil, drained · 12 – 14 cloves of garlic crushed and diced · ½ Vidalia onion finely diced · 8 tablespoons finely diced fresh oregano leaves · 4 tablespoons dried oregano · 6 tablespoons diced fresh basil · 6 tablespoons diced fresh parsley · 1 teaspoon red pepper flakes (to taste, it is surprising how the heat gets mellowed in this recipe) · 4 dashes paprika · Sea salt to taste (I found it required more than I originally imagined) · Fresh ground black pepper to taste · 3 - 4 teaspoons sugar or honey (to taste) · 3 28 oz cans of peeled San Marzano tomatoes (crush tomatoes between fingers to puree) · 1 tube tomato paste · (optional) Two or three small pinches of baking soda mixed in to neutralize acid and prevent heart burn. This was in Chef John’s original recipe, I opted not to add this for fear it would negatively impact the flavor. Preparation: In stock pot · Add: Olive oil, anchovy fillets and crushed garlic, sauté until anchovies have dissolved · Add herbs and spices and mix well · In large bowl, dump cans of tomatoes and crush between fingers to puree · Add tomatoes and liquid from cans to pot, stir and simmer · Add tomato paste, mix well and simmer · Adjust seasonings to taste · Simmer for 1 – 2 hours to reduce and thicken · Cool and portion out White Veggie Pizza Ingredients: · Pizza Dough · 2 tablespoons extra virgin olive oil · Washed and diced herbs, oregano, basil and parsley · Chopped roasted garlic · Shredded mozzarella cheese · Washed, rough cut and very lightly steamed (approximately 1 minuet) broccoli · Washed and cut (1/2 or ¼ depending on size) multi-color sweet cherry tomatoes · 10 oz marinated artichoke hearts drained and cut in half · 10 oz sliced and pitted black olives drained · Fresh ricotta cheese Preparation: · Spread olive oil on dough · Evenly distribute herbs · Spread mozzarella cheese · Spread chopped roasted garlic · Spread broccoli · Spread tomatoes · Spread black olives · Place a small dollop or two of ricotta cheese where each slice will be · Bake to desired dunness White Clam Pizza Yes, I know Frank Pepe would turn over in his grave. Ingredients: · Pizza dough · 4 tablespoons extra virgin olive oil · 4 cloves garlic crushed & diced · 2 tablespoons chopped fresh oregano · 1 tablespoon chopped fresh parsley · 2 generous pinch’s fresh thyme leaves · 2 – 3 shakes hot red pepper flakes · (optional) 3 slices of bacon, crisped and crumbled · 1 lb. of raw clams (I used frozen shopped sea clams) · Shredded mozzarella cheese · Grated Pecorino Romano cheese · (Optional) Cut multicolored sweet cherry tomatoes · (Optional) Fresh parsley leaves Preparation: · Mix: combine on bowl and mix well. May be saved in refrigerator till use. o Olive oil o 4 cloves crushed diced garlic o 2 tablespoons chopped fresh oregano o 1 tablespoon chopped fresh parsley o 2 generous pinches fresh thyme leaves o 2 – 3 shakes red hot pepper flakes o Raw clams o ½ the juice from the clams · Spread thin layer of shredded mozzarella cheese on dough · Spread clam, olive oil and herb mixture on top of mozzarella · Sprinkle generously with grated Pecorino Romano cheese · Crumble bacon over the pizza · Add cut cherry tomatoes · Spread fresh parsley leaves · Bake to desired dunness Mushroom, Shallot and Black Olive (or prosciutto) Pizza Ingredients: · Pizza dough · Red pizza sauce · Shredded smoked provolone cheese · 16 oz white mushrooms, washed and sliced · 4 shallots washed and rough chopped · 10 oz pitted and sliced black olives drained · (Optional) Substitute black olives for prosciutto Preparation: · Spread sauce on pizza · Shred smoked provolone cheese · Add white mushrooms · Add rough chopped shallots · Add black olives or prosciutto · Bake to desired dunness Sausage, Peppers and Onion Pizza Ingredients: · 1 pizza dough · Shredded mozzarella cheese · Red pizza sauce · ½ Raw red bell pepper roughly chopped · ½ Raw green bell pepper roughly chopped · 1 /2 Vidalia onion roughly chopped · 4 links of quality sweet Italian sausage, casing removed, crumbled and lightly browned Preparation: · Wash & rough chop ½ of each bell pepper · Wash & rough chop ½ of Vidalia onion · Remove casing from sausage links, crumble and lightly brown · Spread pizza sauce on dough · Spread shredded mozzarella cheese on top of sauce · Spread chopped onions & peppers evenly around pizza · Spread crumbled & browned sausage around the pizza · Bake pie to desired dunness
  10. It's harder work than being a literal whore.
  11. I'll go take a look at Leo's menu... I'll eat by myself if I have to. Guys, ... Dont make me have to..
  12. Guess I was looking for a new toy now that I am about to finish paying for the 100-400, love that 12 month same as cash. Doesn't sound like I will utilize it that much, especially with the loss of light it creates. Besides Sony is out with new 200-600 also a 600 i believe but somebody better start paying me to shoot before I can even dream about it or the 400.
  13. Would not be the first time someone has rewritten history because it did not fit their narrative.
  14. Moron?- Yeah big surprise. She was writing for the legion of indoctrinated morons that parrot every alarmist line they are told. When I read this article it was associated with the Hogg boy's claim that it was easier to by a gun than cold medicine and there in lies the awful sin. It didn't say HOW MUCH harder. That's the hair on fire deceptive imagery & bumper sticker chant stuff that they are perpetually fabricating.
  15. Yay, supposed to blow NE for a few days.
  16. contest
  17. Sucks Like being "hereby ordered" to lose your health insurance and start sucking the gubmint teat
  18. add a little uhmn uhmn uhmn and that would be dead on. Still laughed out loud!
  19. Sorry, that is incorrect as mentioned above: You don’t need to go through FFL training, FBI background check and ATF training to sell a fishing license.
  20. We still house rabid-muj in Gitmo. The mission rotates amongst Guard or Reserve units.
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