Mayweather does as Mayweather will. Did anyone watch it? I sorta followed online.
30 thoughts on “August 27, 2017: 50-0”
I did not watch. I did fall asleep before the match started!
Yesterday was Joe Mauer's 1700th game played.
He is slugging .400 for the season, and its the first time its been that high since July 4th (.402)
I've been looking forward to this, my first day off with my wife, my daughters and myself all present at the house the entire day, for a couple of weeks. Turns out my parents-in-law had, unbeknownst to us, scheduled this day to be at our house all day. We were essentially informed half an hour ago.
You have my sympathy. I mean, your in-laws may be nice people and all that, but it's still a bummer to have a nice relaxed day with the immediate family planned and then have it blown up unexpectedly.
temperature control will be the challenge. I'll be working with charcoal and a two-zone fire. I'll sear fat-side down briefly, then move it, fat-side up to a disposable roasting pan with onions, carrots, and beer, on the cool side of the grill.
Tonight is easy enchiladas (chicken into crock pot with enchilada sauce. Shredded chicken into tortillas. Eat. (roasted poblanos, onions, and cheese optional)). It was going to be chili rellenos too, but I made a huge brunch and no one is too hungry, so those wait for maybe tomorrow.
Homemade mango jalapeno salsa available for everything too.
And coconut cream pie for dessert.
green chile crock-pot chicken is one of life's great things.
I strongly advocate for chilaquiles with leftovers. With a fried egg on top.
Yeah, I can give that a try. I'll modify and fry flour tortillas instead of corn (I'm not the biggest fan of corn tortillas).
works well with tortilla chips in a pinch.
Yup.
Dr. Chop and I purchased a case of hatch chilies this weekend, and they were certainly mislabeled. Way muy spicy.
I'll be curious to see how it turns out. I'd like to try doing that, but I'm not sure I know well enough what it should end up like to be able to cook it properly.
I'll be tossing a butterflied chicken, potatoes, sweet potatoes, and zucchini on the grill, with a salad on the side. Considering it just now dropped below 100 degrees out, there's not a chance I'm turning on the oven or stove.
107 here at last check.
What time is dinner, doc?
belly is on. Needs about 2 hours.
I seared for about 3 minutes and had, umm, some flambe action going on when I took the lid off to move it to the pan. Will add some hickory chips in about 5 minutes (after the pork fat has burned off the coals).
the one other concern I have is that my belly piece is skin-off. So I'm a little concerned about getting the crispiness I'm hoping for.
but beggars can't be choosers. My buddy got a whole belly and portioned it out to several of us. All it cost me was some contributions to our Belgian tasting friday night.
Stage one completed: seared without destroying. I added potatoes, garlic and carrots to the onions and beer (Anderson Valley Summer Solstice).
That looks beautiful.
Awesome - I gotta try that.
The final product. Oh, my.
this was after 2 hours of smoking on indirect heat. It easily could have gone another 30 minutes and been even better, but we were hungry. I finished it with five minutes on direct heat (moderate coals), meat-side down, and a couple more minutes fat-side down.
Not much smoke ring, but fantastic aroma. Good crisp on the fat and not too fatty tasting as much of it had rendered away. The veg was great. I did not make the vinegar-based BBQ sauce in the original recipe. There was plenty liquid left from the beer and drippings. Afterwards, I separated out maybe a quarter cup of fat from an additional half-cup of remaining cooking liquid/sauce.
btw, this was a large portion, in retrospect (about a deck-of-cards worth). Enjoy in moderation.
whats the deal, doc. You don't have a weeknight smoked meal in you? I thought you worked for the government.
Tru dat.
Our house is being painted (outside), so I am trying to avoid producing a lot of smoke until after that job is done.
That's my story and I'm sticking with it.
special to the Painter and the Printer: going to SF MOMA on Sept. 2 to see this exhibition, among other attractions.
Should be a good show. I saw a version of the same in New York a number of years ago, and was converted into a fan of his work.
Got to see 12 Munch's in Zurich Kunsthaus last December. They had a Munch-gallery. Sehr schön.
Today went out to the New Britain Museum of Modern Art. Was interested in seeing one painting, which will only be there till October. Samuel F. B. Morse had a good go at painting as you can see with the Gallery of The Louvre but eventually gave it up to .--. .-.. .- -.-- / .-- .. - .... / --- - .... . .-. / - .... .. -. --. ...
I did not watch. I did fall asleep before the match started!
Yesterday was Joe Mauer's 1700th game played.
He is slugging .400 for the season, and its the first time its been that high since July 4th (.402)
I've been looking forward to this, my first day off with my wife, my daughters and myself all present at the house the entire day, for a couple of weeks. Turns out my parents-in-law had, unbeknownst to us, scheduled this day to be at our house all day. We were essentially informed half an hour ago.
You have my sympathy. I mean, your in-laws may be nice people and all that, but it's still a bummer to have a nice relaxed day with the immediate family planned and then have it blown up unexpectedly.
I am guessing that a few folks here will recognize the author (and her unnamed ex) in this piece about dropping your kid off for college
I'll admit that I don't recognize either, but that was a good read.
Paul Westerberg's ex. Co-founder of Zuzu's Petals.
Mmmm, belly rubs.
I am more-or-less using this recipe.
temperature control will be the challenge. I'll be working with charcoal and a two-zone fire. I'll sear fat-side down briefly, then move it, fat-side up to a disposable roasting pan with onions, carrots, and beer, on the cool side of the grill.
Tonight is easy enchiladas (chicken into crock pot with enchilada sauce. Shredded chicken into tortillas. Eat. (roasted poblanos, onions, and cheese optional)). It was going to be chili rellenos too, but I made a huge brunch and no one is too hungry, so those wait for maybe tomorrow.
Homemade mango jalapeno salsa available for everything too.
And coconut cream pie for dessert.
green chile crock-pot chicken is one of life's great things.
I strongly advocate for chilaquiles with leftovers. With a fried egg on top.
Yeah, I can give that a try. I'll modify and fry flour tortillas instead of corn (I'm not the biggest fan of corn tortillas).
works well with tortilla chips in a pinch.
Yup.
Dr. Chop and I purchased a case of hatch chilies this weekend, and they were certainly mislabeled. Way muy spicy.
I'll be curious to see how it turns out. I'd like to try doing that, but I'm not sure I know well enough what it should end up like to be able to cook it properly.
I'll be tossing a butterflied chicken, potatoes, sweet potatoes, and zucchini on the grill, with a salad on the side. Considering it just now dropped below 100 degrees out, there's not a chance I'm turning on the oven or stove.
107 here at last check.
What time is dinner, doc?
belly is on. Needs about 2 hours.
I seared for about 3 minutes and had, umm, some flambe action going on when I took the lid off to move it to the pan. Will add some hickory chips in about 5 minutes (after the pork fat has burned off the coals).
the one other concern I have is that my belly piece is skin-off. So I'm a little concerned about getting the crispiness I'm hoping for.
but beggars can't be choosers. My buddy got a whole belly and portioned it out to several of us. All it cost me was some contributions to our Belgian tasting friday night.
Stage one completed: seared without destroying. I added potatoes, garlic and carrots to the onions and beer (Anderson Valley Summer Solstice).
That looks beautiful.
Awesome - I gotta try that.
The final product. Oh, my.
this was after 2 hours of smoking on indirect heat. It easily could have gone another 30 minutes and been even better, but we were hungry. I finished it with five minutes on direct heat (moderate coals), meat-side down, and a couple more minutes fat-side down.
Not much smoke ring, but fantastic aroma. Good crisp on the fat and not too fatty tasting as much of it had rendered away. The veg was great. I did not make the vinegar-based BBQ sauce in the original recipe. There was plenty liquid left from the beer and drippings. Afterwards, I separated out maybe a quarter cup of fat from an additional half-cup of remaining cooking liquid/sauce.
btw, this was a large portion, in retrospect (about a deck-of-cards worth). Enjoy in moderation.
awesome
and tomorrow, crock-pot cochinita pibil.
whats the deal, doc. You don't have a weeknight smoked meal in you? I thought you worked for the government.
Tru dat.
Our house is being painted (outside), so I am trying to avoid producing a lot of smoke until after that job is done.
That's my story and I'm sticking with it.
special to the Painter and the Printer: going to SF MOMA on Sept. 2 to see this exhibition, among other attractions.
Should be a good show. I saw a version of the same in New York a number of years ago, and was converted into a fan of his work.
Got to see 12 Munch's in Zurich Kunsthaus last December. They had a Munch-gallery. Sehr schön.
Today went out to the New Britain Museum of Modern Art. Was interested in seeing one painting, which will only be there till October. Samuel F. B. Morse had a good go at painting as you can see with the Gallery of The Louvre but eventually gave it up to .--. .-.. .- -.-- / .-- .. - .... / --- - .... . .-. / - .... .. -. --. ...
okay, that was kind of a fun preseason game.