coldweatherfan

This is the 19th strain of covid. I read that most people at sometime has had one of the other Corona virus strains at some point and had no idea. They simply did the same thing they would do for the flu, and got better. Just do the things you would normally do during flu season.

$2.10 in St Pete with my .05 reward

From what I understand from last year when they made the change. It does not increase the overall average speed, but it does increase the momentum responsiveness of the cars. The idea was to improve passing ability. They are slowing the cars down with aerodynamic changes instead of horsepower restrictions. Makes it easier to slingshot and pass.

Austin Dillon 2018

These are the two that stood out to me. I remember watching them live. Hard to believe they just walk away.

No word yet. Just that he was taken to the hospital. On a positive note. Those types of accidents typically don't cause as much human damage as abrupt stops do. ie Dale Sr and Kyle Busch's broken leg going straight in. There have been a bunch of flying, rolling, fiery type crashes that the drivers were physically ok. There have been some that did not recover well mentally.

This hit the spot. When we get the cool evenings, MrsC loves soup. We both enjoyed this one.

This is one of my favorites. Let us know how it comes out.

I've been craving chicken soup. I'm gonna try this one.

They are way higher btu.

Not sure why he would say that. They are both propane torches. One just has higher btus

You're wife sounds like MrsC. I actually got one of those flame thrower things for burning weeds at Harbor freight. It'll put a char on anything.

I do similar, I combine smoking and sous vide all the time. I will put a butt on my egg for 3-4 hours to get a good smoke ring. Then I pull it off, vac seal it, and sous vide at 150. Throw some flame at the end for a hot char. Juiciest pork butt you've ever had.

Forgot to mention. For the Bolognese sauce. About 50% of the time I throw it into my crock pot once it's all mixed together, instead of simmering on the stove.

My Bolognese sauce Ingredients: 1 Tbls Butter 1 Tbls Olive oil 2 Carrots minced 2 Celery minced 1 red onion minced 6 cloves of garlic minced 1 lb ground beef higher fat 1 lb Italian sausage 2 cups of halved tomatoes 2 15 oz tomato sauce 1 15 oz can fire roasted tomatoes 1/4 cup heavy cream 1/4 cup milk 1/4 cup dry white wine Zest of 1 lemon A squeeze of lemon juice dash of nutmeg 2 bay leaves salt and pepper to taste Parmesan cheese for serving Instructions 1 Heat an oven to 425 degrees. 2 Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt. 3 Roast for 20 minutes or until soft and charred bits are appearing. 4 Remove the tomatoes and set aside. 5 Once cooled a little, blend the tomatoes in a blender to make a tomato sauce. 6 In a Dutch Oven , over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion. 7 Saute, stirring occasionally until tender, about 5 minutes. 8 Add the garlic and cook for another minute. 9 Add the ground beef and sausage, stir and cook. 10 Once the meat is cooked, start adding all other ingredients. 11 Stir to combine and simmer for 2-3 hours or up to an entire afternoon. 12 Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese. I use this sauce in my lasagna and on pasta.

This particular cut is called a coulotte, if it still had it's fat cap on it it would be called Picanha. Sous vide 1.25 hours at 120 degrees. Bring my egg up to 600 degrees. Grill steak until internal temp up to 125 degrees. Let it rest for 15 minutes. It finished out at 131 degrees.

I paid $2.08 today with my 5 cent discount.

Smart TV, Android set top box, Roku, Amazon Fire, I'm sure there are others. I use the Android boxes. I have several.

That's the one good thing about where I live. My butcher will order me anything.

Another Mexican dish I like to make. Because it feeds a lot of people is carnitas. It's also super easy. You'll need: A big ole pork butt. In this case you're gonna want to trim any skin or fat off of it. 1 TBLS Cumin 1 TBLS Oregano 1 TBLS Extra Virgin Olive Oil 2 tsp Black Pepper 2 tsp Salt Make a paste and rub that all over it and in all the cracks and crevices. Put it in your crock pot and pour any remaining rub on it. Next: 2 onions chopped 3 Jalapenos finely dice 4 cloves garlic crushed 1 cup orange juice Put everything on the butt. Pour the OJ over everything last. Set on low and cook till pull apart tender. Remove the pork and shred it. Keep all of the juice. The final step is to pan fry it. You don't have to fry it all up at once, it freezes well or can just be heated up as you need it. You want your heat pretty high. Add a little olive oil, and use about 1/4 of the meat and and a 1/4 of the juice. Cook and stir until the juice is evaporated and the meat is getting little crispy edges. Now. Make some tacos.

My marinade is very similar except I use white vinegar (same amount) and 1/2 cup orange juice no sugar. I prefer what's called a hanger steak. I also usually make a chimichurri sauce to go with it. 1/2 cup extra virgin olive oil 1/4 cup chopped fresh parsely 3 TBLS red wine vinegar 4 cloves garlic 2 TBLS oregano 2 tsp crushed red pepper 1/2 tsp Kosher salt 1/2 tsp black pepper Chop everything fine or use food processor.

I've seen 1 or 2 people talk bad about HULU, but I could not be happier with it. We've had it for right at a year.

My mom is 80. We got her an iPad 2 years ago. It took a bit to teach her and get her comfortable. She loves it. Uses it every day. She probably only uses 10% of it capability, but it keeps her mind active. I've seen ads for the Grand Pad. It looks like a great idea to me.

I think Waze does a better job of rerouting than the google maps. When it first came out I ran them simultaneously for a while. Waze rerouted more often to avoid things.