Got the big stuff moved in to Runner daughter's new place, fixed nail pops and mudded drywall pits, and got the master bedroom painted. It's a neat place, but the older couple that lived there (built in 2013) never painted anything - it's just the spray-on primer from when it's built, so the walls are chalky feeling and full of scuffs and minor attempts at touch-ups here and there, and the floors were pretty grimy. Place isn't filthy, it's just lived-in and not cleaned well. Place is going to rock when I finish painting the walls and trim.
I haven't been paying attention lately (losing will do that) and I had a bad feeling about last night's game so I watched the NBA playoffs instead (yeah, no, Coach Bud, just let Butler do his hero ball thing at the end without trying to defend against it). What the hell has happened?
I skipped that game because housework, but I caught that second game. Epic performance by Chris Paul. OKC can knock out HOU in the first round and that Westbrook for Paul deal looks really good for OKC, if only to get out from under the last few years of that contract. In any event, the likelihood of the Lakers/Clippers being the WCF is through the roof.
I watched the first three quarters of that one because I had to get to bed. Its the first day of virtual school today, afterall. OKC is fun, but, ugh, I just can't stand Chris Paul's on court behavior.
The Rockets owe Russell Westbrook $132.5 million over the next three years and he's not a superstar anymore. Gulp. This is assuming, of course that Russ picks up his player option of ... $47 million for 2022-23. That is gonna really sting.
On the other hand, Russell Westbrook's Expiring Contract is gonna be a thing in a couple of years. That makes me sad, because I love Russ, but man, he's not aging well.
He has no crafty veteran skills. Unlike Harden, who can get to the hole by using his handle and craftiness from a standstill, Russ seems to be all about the speedball. He doesn't shoot well enough from outside (career .305 from 3pt range and he hasn't been out of the 2s since his career-best .343 in 2016-17!) and his passing is sooo erratic.
for his career, 35+ pct of his fga have been from 0-3 feet. This season, it was 41.5 pct of fga. I have a hard time believing that he has been able to sustain that, given how poorly he shoots from outside of 3 feet (career 32 pct from 3-10, 39 pct from 10-16, 38.5 from 16-3pt, and 30.5 from beyond the arc). I would be sending guys under every pick and daring him to shoot from outside. Easier said than done when he's the fastest, quickest and most aggressive guy on the floor. But as he loses that quarter step, he won't get to the rim nearly as much and his value is gonna drop.
Reminder: Game 7 of Jazz/Nuggets is tonight on ABC. This game could be a total dud, but the series to this point has been electric.
Jamal Murray, Denver's Everything:
Murray has almost single-handedly pulled Denver even. He might have to play all of Game 7 (8:30 p.m. ET, ABC). Denver is plus-21 in 225 minutes with Murray on the floor, and minus-47 (!) in the 68 minutes he has rested.
Today’s sandwich could be a contender for the best of the ‘ronas. Balsamic marinaded skirt steak, alfalfa sprouts, Monterey Jack, touch of mayo on toasted potato bread.
I'm actually a little angry at how good this sounds. I might have invited a little mustard or horseradish to the party.
My grandfather used to grow horseradish and I'm telling you that an ounce of that stuff was enough to clear every sinus in the county.
To be honest, I almost never use it, but I've decided I definitely like it. Should probably have some around the house.
I've long wanted to grow horseradish because of similar memories of my own grandparents' brain-scalding stuff. It was awwwwwesome.
We now have three raised beds instead of just one. I may explore the opportunities this winter/spring.
There was a considerable amount of Dijon in the marinade.
I can dig it.
That's a recipe that I'd actually jump aboard, and to heck with any mustard suggestions. I think a few green peppers would be welcome though. Or pepper jack cheese instead.
ixnay. Sliding into Philly Forbidden Sandwich Zone.
We now have the Forbidden Zone and the Phillbidden Zone.
Do we have a Philobidden Zone?
Yes, in the lower cupboards.
I can get into the lower ones, it's the higher ones that are off limits.
sooo many wgombucks in this thread.
I don't want to short-change anyone, so I will just clap.
Sound good; but are you even trying?
Not sandwiches, but...
We have harvested an insane amount from our garden the past week. 10+ gallons of tomatoes, 5 different types of peppers (jalapenos, banana, poblano, bell, anaheim), several egg plants, obscene quantities of basil, a couple gallons of beans, etc.
Saturday I made a stir-fry featuring our Thai basil and peppers. Sunday it was roasted vegetables with egg and cheese, served over french bread. I also dried some basil and replaced the older stuff in my spice rack. I've frozen 8 gallon bags of diced tomatoes so far, one with roasted peppers which I'll use for chili this winter. I'm going to roast some more peppers tonight and hopefully will get a chance to turn some of the leftover tomato liquid into a spaghetti sauce to freeze for the winter.
It seems like all canning stuff has been bought out in our area, so unfortunately I won't be canning any jalapenos or banana peppers. Gotta figure out what to do with those instead...
If you can smoke and dry the jalapenos...chipotles!
I'm thinking I might stuff with cream cheese, wrap with bacon, and grill.
From the Country Messenger (Scandia newspaper) Classifieds:
FREON WANTED:
We pay CASH for cylinders and cans. R12 R500 R11 R113 F114. Convenient. Certified Professionals, etc.
What are they doing with Freon?
A/C repair looking to stock up, now that they can’t get more?
Yep, the blank Betamax tapes of the HVAC
Ooo, I think this must be connected to that secret society I heard of, The Freonmasons.
Freonmason, you say?
If we're talking food and drink, I've been staying to get into making shrubs. My first attempt was blackberries using red wine vinegar, and even though I think I screwed up the process, it still turned out pretty good, especially with some gin and soda water. My second batch is peach using apple cider vinegar, but I'm still letting the vinegar mellow a bit. And yesterday I got my third batch started with kiwi, haven't decided on the type of vinegar though.
I don't think I've ever heard of shrubs, but it sounds right up my alley. I made some cocktails with the liquid from some pickled blueberries I got (along with vodka and seltzer) and it was delicious.
How do you make them? I just looked at three different recipes, and they use vastly different methods.
Likewise have never heard of such a thing, but as a drinker of pickle juices, soury ales, and fruity things (not all at once) generally, I would totally give these a go.
Next time I want to get a dirty look from waitstaff, I will be sure to request one...
I'm guessing I'm not the only one that thought that was an autocorrect at first. What can you use them for besides mixed drinks? I'm branching into pickling and these could be a fun addition.
The `Rona also got my kombucha factory up and running again. I've done grapefruit, blackberry sage, and blueberry mint so far. Got a new batch coming online soon and need to decide my next flavor.
Cardinal at the feeder - some red but splotchey white spots all over. Is this a molting thing, young bird, or ??
Just switched on the AMR-signal.
Think that’s the juvenile molt, or the rabies.
What color was the beak? They start out black as a juvenile. I don't know when it fully turns orange. But yeah, they're a brownish-red, almost like an adult female, as juveniles and then molt into the red in the fall. We have a male juvenile here too. I don't recall if I've seen it mid-molt but have seen it red with the wrong color beak.
Got the big stuff moved in to Runner daughter's new place, fixed nail pops and mudded drywall pits, and got the master bedroom painted. It's a neat place, but the older couple that lived there (built in 2013) never painted anything - it's just the spray-on primer from when it's built, so the walls are chalky feeling and full of scuffs and minor attempts at touch-ups here and there, and the floors were pretty grimy. Place isn't filthy, it's just lived-in and not cleaned well. Place is going to rock when I finish painting the walls and trim.
I haven't been paying attention lately (losing will do that) and I had a bad feeling about last night's game so I watched the NBA playoffs instead (yeah, no, Coach Bud, just let Butler do his hero ball thing at the end without trying to defend against it). What the hell has happened?
I skipped that game because housework, but I caught that second game. Epic performance by Chris Paul. OKC can knock out HOU in the first round and that Westbrook for Paul deal looks really good for OKC, if only to get out from under the last few years of that contract. In any event, the likelihood of the Lakers/Clippers being the WCF is through the roof.
I watched the first three quarters of that one because I had to get to bed. Its the first day of virtual school today, afterall. OKC is fun, but, ugh, I just can't stand Chris Paul's on court behavior.
The Rockets owe Russell Westbrook $132.5 million over the next three years and he's not a superstar anymore. Gulp. This is assuming, of course that Russ picks up his player option of ... $47 million for 2022-23. That is gonna really sting.
On the other hand, Russell Westbrook's Expiring Contract is gonna be a thing in a couple of years. That makes me sad, because I love Russ, but man, he's not aging well.
He has no crafty veteran skills. Unlike Harden, who can get to the hole by using his handle and craftiness from a standstill, Russ seems to be all about the speedball. He doesn't shoot well enough from outside (career .305 from 3pt range and he hasn't been out of the 2s since his career-best .343 in 2016-17!) and his passing is sooo erratic.
for his career, 35+ pct of his fga have been from 0-3 feet. This season, it was 41.5 pct of fga. I have a hard time believing that he has been able to sustain that, given how poorly he shoots from outside of 3 feet (career 32 pct from 3-10, 39 pct from 10-16, 38.5 from 16-3pt, and 30.5 from beyond the arc). I would be sending guys under every pick and daring him to shoot from outside. Easier said than done when he's the fastest, quickest and most aggressive guy on the floor. But as he loses that quarter step, he won't get to the rim nearly as much and his value is gonna drop.
It's almost like a trade. Buxton and Pineda back today and Donaldson tomorrow.
Reminder: Game 7 of Jazz/Nuggets is tonight on ABC. This game could be a total dud, but the series to this point has been electric.
Jamal Murray, Denver's Everything:
Today’s sandwich could be a contender for the best of the ‘ronas. Balsamic marinaded skirt steak, alfalfa sprouts, Monterey Jack, touch of mayo on toasted potato bread.
I'm actually a little angry at how good this sounds. I might have invited a little mustard or horseradish to the party.
My grandfather used to grow horseradish and I'm telling you that an ounce of that stuff was enough to clear every sinus in the county.
To be honest, I almost never use it, but I've decided I definitely like it. Should probably have some around the house.
I've long wanted to grow horseradish because of similar memories of my own grandparents' brain-scalding stuff. It was awwwwwesome.
We now have three raised beds instead of just one. I may explore the opportunities this winter/spring.
There was a considerable amount of Dijon in the marinade.
I can dig it.
That's a recipe that I'd actually jump aboard, and to heck with any mustard suggestions. I think a few green peppers would be welcome though. Or pepper jack cheese instead.
ixnay. Sliding into
PhillyForbidden Sandwich Zone.We now have the Forbidden Zone and the Phillbidden Zone.
Do we have a Philobidden Zone?
Yes, in the lower cupboards.
I can get into the lower ones, it's the higher ones that are off limits.
sooo many wgombucks in this thread.
I don't want to short-change anyone, so I will just clap.
Sound good; but are you even trying?
Not sandwiches, but...
We have harvested an insane amount from our garden the past week. 10+ gallons of tomatoes, 5 different types of peppers (jalapenos, banana, poblano, bell, anaheim), several egg plants, obscene quantities of basil, a couple gallons of beans, etc.
Saturday I made a stir-fry featuring our Thai basil and peppers. Sunday it was roasted vegetables with egg and cheese, served over french bread. I also dried some basil and replaced the older stuff in my spice rack. I've frozen 8 gallon bags of diced tomatoes so far, one with roasted peppers which I'll use for chili this winter. I'm going to roast some more peppers tonight and hopefully will get a chance to turn some of the leftover tomato liquid into a spaghetti sauce to freeze for the winter.
It seems like all canning stuff has been bought out in our area, so unfortunately I won't be canning any jalapenos or banana peppers. Gotta figure out what to do with those instead...
If you can smoke and dry the jalapenos...chipotles!
I'm thinking I might stuff with cream cheese, wrap with bacon, and grill.
From the Country Messenger (Scandia newspaper) Classifieds:
FREON WANTED:
We pay CASH for cylinders and cans. R12 R500 R11 R113 F114. Convenient. Certified Professionals, etc.
What are they doing with Freon?
A/C repair looking to stock up, now that they can’t get more?
Yep, the blank Betamax tapes of the HVAC
Ooo, I think this must be connected to that secret society I heard of, The Freonmasons.
Freonmason, you say?
If we're talking food and drink, I've been staying to get into making shrubs. My first attempt was blackberries using red wine vinegar, and even though I think I screwed up the process, it still turned out pretty good, especially with some gin and soda water. My second batch is peach using apple cider vinegar, but I'm still letting the vinegar mellow a bit. And yesterday I got my third batch started with kiwi, haven't decided on the type of vinegar though.
I don't think I've ever heard of shrubs, but it sounds right up my alley. I made some cocktails with the liquid from some pickled blueberries I got (along with vodka and seltzer) and it was delicious.
How do you make them? I just looked at three different recipes, and they use vastly different methods.
Likewise have never heard of such a thing, but as a drinker of pickle juices, soury ales, and fruity things (not all at once) generally, I would totally give these a go.
Next time I want to get a dirty look from waitstaff, I will be sure to request one...
Here's a Minnesota brand. Sharab Shrubs
I'm guessing I'm not the only one that thought that was an autocorrect at first. What can you use them for besides mixed drinks? I'm branching into pickling and these could be a fun addition.
The `Rona also got my kombucha factory up and running again. I've done grapefruit, blackberry sage, and blueberry mint so far. Got a new batch coming online soon and need to decide my next flavor.
Cardinal at the feeder - some red but splotchey white spots all over. Is this a molting thing, young bird, or ??
Just switched on the AMR-signal.
Think that’s the juvenile molt, or the rabies.
What color was the beak? They start out black as a juvenile. I don't know when it fully turns orange. But yeah, they're a brownish-red, almost like an adult female, as juveniles and then molt into the red in the fall. We have a male juvenile here too. I don't recall if I've seen it mid-molt but have seen it red with the wrong color beak.