Sun, July 8, 2018 – a fella could get used to this

Sleepin’ in business, I mean….

90F but only 60%RH, sunny. Probably a nice day. Would be nice to dry stuff out.

Lots of work around the house in the plan for today. We’ll see.

n

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25 Responses to Sun, July 8, 2018 – a fella could get used to this

  1. mediumwave says:

    SteveF from yesterday:

    “Translation: we’re sick of the entertainment world’s shit. Tell me, Hollywood, how are your US sales doing? (Adjusted for inflation, it looks like gross receipts were down four of the past five years. Apply caveats regarding “Hollywood accounting”, known in the broader world as “fraud”.) …”

    Seen on today’s Drudge Report:

    Class, Acceptance and the KKK: These Movies Have Something to Say

    Double down, baby!

  2. SteveF says:

    Fanatics always double down. To do otherwise would be to admit that they might possibly be wrong about something, and their egos are too fragile to withstand that.

  3. Nick Flandrey says:

    Huh, thunder rolling thru…..

    maybe I won’t have to do the yard work after all.

    n

  4. ITguy1998 says:

    My poor son…his birthday was Friday. My parents got him a Celestron 6SE computerized telescope. Big upgrade from his current scope. We got him a camera for it that dumps video straight to a laptop. From there you can use software to manipulate and grab still images. We also picked up some filters, including a solar filter. Anyways, it’s been constantly raining/overcast since. And the next week isn’t looking promising. Oh well, maybe the weather liars will be wrong…

  5. Nick Flandrey says:

    Nice setup. My older daughter is at GS camp this week, with an astronomy theme.

    Trip the the planet’arium, trip to NASA, and hopefully some direct observing.

    Unfortunately, the weather liars are predicting Tstorms and rain for at least the next 3 days. Given our local microclimates, there is no telling what actual conditions will be. It would be nice if they didn’t get rained on all week.

    n

  6. Nick Flandrey says:

    MMmmmm. best part of roasted turkey is turkey salad sandwiches after. MMMmmmm.

    n

  7. SteveF says:

    planet’arium

    If that was a South Park reference, you have an extraneous ‘t’.

    Weather forecast is for good weather for at least the next couple days. We’ll see if my knee is untrashed enough to bike to work. Not sure what I did to it a week ago, but it’s my chronically bad knee so it probably comes down to “someone looked at it cross-eyed”.

  8. CowboySlim says:

    MMmmmm. best part of roasted turkey is turkey salad sandwiches after. MMMmmmm.

    10-4! Our county fair starts this weekend. I’ll be getting to Juicy’s BBQ and get some turkey legs to take home.
    http://www.juicysfood.com/

  9. lynn says:

    I just reviewed an engineering book on Amazon that I bought in 2005. I am the first reviewer ! “Characterization and Properties of Petroleum Fractions” by M. R. Riazi.
    https://www.amazon.com/Characterization-Properties-Petroleum-Fractions-Riazi/dp/0803133618/

    Not a very good review but I gave the book five stars.

  10. lynn says:

    Speaking of reviews, Netflix is moving to only a thumbs up, thumbs down review system. They previously dropped their five star system, now they are dropping their user reviews. Interesting and a little worrisome.

    “Netflix is killing off user reviews”
    “Netflix goes all-in on the thumbs-up, thumbs-down review system.”
    https://arstechnica.com/gaming/2018/07/netflix-is-killing-off-user-reviews/

  11. paul says:

    Turkey salad? Like Tuna salad? With pickles and diced eggs and “whatever” stuff like peas?
    It’s never happened here. The closest we have is to slop mayo on two slices of bread, maybe a smear of mustard, smoosh some chunks of turkey, salt and pepper, and eat it.

    Left over turkey turns into snacks. As in walk by the fridge, get a chunk, keep walking. Ham does the same. If I’m *lucky* I might get to make some turkey or ham tetrazinni (sp) casserole. I get lucky about once in three years. Not complaining.

    Turkey legs? Not a fan after getting a couple of “cooked to temp” legs at the state fair in Dallas that were bloody inside. I’m sticking with corny dogs.

  12. lynn says:

    “Palliative sedation, an end-of-life practice that is legal everywhere”
    http://www.post-gazette.com/aging-edge/aging-edge-reports/2018/07/05/Palliative-sedation-an-end-of-life-practice-that-is-legal-everywhere/stories/201807050128

    “Under palliative sedation, a doctor gives a terminally ill patient enough sedatives to induce unconsciousness. The goal is to reduce or eliminate suffering, but in many cases the patient dies without regaining consciousness.”

    I am ok with this. In fact, I am a fan of it. As long as the person visibly desires it. In fact, I should be so fortunate should I be in this condition some horrible day.

    Of course, I favor DNRs also. I have encouraged the wife to get her father to post a DNR in his nursing home room but she does not want to start the conversation with him.

    Hat tip to:
    https://drudgereport.com/

  13. SteveF says:

    If I’m *lucky* I might get to make some turkey or ham tetrazinni (sp) casserole.

    When the miserable bastards, aka my sons, were teenagers and still living at home, a couple times a month I’d cook a big breakfast for everyone — batch of waffles or pancakes, a dozen eggs, breakfast sausage if we had any, and three pounds of bacon. At the time I bought bacon in 3# boxes at about half the unit price of 1# packages in the grocery store. I’d cook it all, everyone would come in and grab what they wanted, and I’d finally eat once everything was done.

    More than once not a scrap of bacon was left for me — the mother-in-law and wife would have a couple slices, the three-year-old would have one, and the miserable bastards ate all the rest.

    After about the third time, I informed them that this would not happen again. Or else.

    Much the same happened with hams. I’d cook an 8# ham, we’d have supper, then I’d cut up the rest for lunches and to make scalloped potatoes and ham or something similar. Several times I’d come home from work and be unable to make supper because the miserable bastards had left maybe a scant pound of scraps, not enough for anything except to throw into some fried rice.

    Turkey legs?

    I cook a lot of turkeys — they’re fairly inexpensive per pound, and it’s not much work to prep it, chuck it into the oven for a few hours, then pull it apart. I don’t eat a whole lot of sliced breast with gravy and stuffing, but I use the cooked meat in endless pot pies, soup, and whatever.

    Not so much lately, but we used to invite foreign acquaintances over to share the turkey. A Russian family, a bunch of Chinese, some Koreans, etc. They were generally astonished at the sight of the biggest damn chicken they’d ever seen, and people from poor countries were astonished at the bounty of accompanying food — ref the Thanksgiving painting from Norman Rockwell’s “Four Freedoms” series.

    I’d offer the drumsticks to teenagers, who’d usually not be able to finish them but gave it a good try. Alternatively, several of Grandma’s elderly friends would make a game of splitting one drumstick; one would usually suffice for about four old Chinese people.

  14. ech says:

    Construction begun on the new house. They had the foundation framed, piping, and rebar in last Sunday when I went by. Got a call that they poured the foundation on July 4 and went by today to look at it. They will deliver lumber Monday and may start framing on Tuesday. Estimated finish is October to November.

  15. lynn says:

    Construction begun on the new house. They had the foundation framed, piping, and rebar in last Sunday when I went by. Got a call that they poured the foundation on July 4 and went by today to look at it. They will deliver lumber Monday and may start framing on Tuesday. Estimated finish is October to November.

    Cool ! Congratulations ! Where ?

    Hopefully you are building about 4 ft above the 500 year flood plain. Make that 5 ft.

  16. Nick Flandrey says:

    Congrats Ech, I ‘m sure it felt like a long time coming. I see a bunch of construction and clearing starting up in the affected areas, so your schedule is even a bit aggressive compared to others.

    did you have to replace what was there, or did you just get a check and can build whatever you’d like? That is something I’ve wondered about since the flood….

    n

  17. Greg Norton says:

    Congrats Ech, I ‘m sure it felt like a long time coming. I see a bunch of construction and clearing starting up in the affected areas, so your schedule is even a bit aggressive compared to others.

    The barrier islands off Lee County, FL looked recovered last week, but the mainland still had obvious signs of Irma, especially away from the tourist spots. Lots of signs for smaller stores were still blown out.

    The usual hot dog cart was missing at the Edison-Ford estates. Dunno if that is related to Irma, the slow Summer tourist season, or the new restaurant concession at the city marina next door.

    The estates’ grounds were in grim shape.

  18. Nick Flandrey says:

    Three great youtubes, how to butcher an animal, breaking down one whole side.

    Cow – https://www.youtube.com/watch?v=WrOzwoMKzH4

    Pig – https://www.youtube.com/watch?v=JtnsZ2JaKso

    lamb – https://www.youtube.com/watch?v=Uq_GB3ldQW8

    really cool.

    n

  19. lynn says:

    Congrats Ech, I ‘m sure it felt like a long time coming. I see a bunch of construction and clearing starting up in the affected areas, so your schedule is even a bit aggressive compared to others.

    My brother still has five empty houses on his street of eight houses, five blocks away from Brays Bayou.

  20. Nick Flandrey says:

    I don’t usually have any trouble sleeping, or getting to sleep. But some nights I have a head full of ‘what else could I have done’, or ‘what should I have done’ or what the hell was that, or ‘why didn’t I do’…. I can’t even imagine what those nights are like for the guys who have seen and done way more than me.

    It’s never when I have nothing to do the next day either, but always when I’ve got a full day and an early start. (although I don’t think that’s the reason for it)

    Time passes very slowly, extremely slowly, some nights.

    n

  21. Nick Flandrey says:

    @paul

    “Turkey salad? Like Tuna salad? With pickles and diced eggs and “whatever” stuff like peas?”

    Yuck! who puts peas in tuna salad? WTF is wrong with people???????

    Dice the turkey meat, put a cup in a bowl. chop some celery into tiny pieces, and dice into tiny pieces some sweet onion (or paper thin slice a green onion or two), salt and pepper to taste, chop up some dried cranberries if you like a bit of sweet in your chicken/turkey salad. Add mayo or Miracle Whip, and mix until the meat breaks up into strands and the ingredients are well incorporated. Add more mayo if needed. Somewhere between coating the meat and holding the ingredients together, and a creamy sauce…. The proportion of onion/celery/cranberry can be varied and should be adjusted to taste. For a cup of meat, I usually chop about 4 inches of celery. The celery adds some moisture, some crunch, and a tiny bit of sweet. If I don’t have the dried cranberry, I’ve been known to chop up into 1/8″ cubes one of the little sweet gherkin pickles to add the sweet.

    Once you get it right, it’s delicious and a great way to eat the white meat (which we otherwise don’t really like).

    n

    added – for best result, refrigerate for at least an hour for the flavors to blend, longer is better. I like it served on toasted and buttered english muffins…

  22. jim~ says:

    Lol,

    I rarely stop by much anymore, but have to chime in on the turkey/chicken.
    Either/or is incredilble cheap (comparatively), and if you’re innately frugal like I am, the whole damn bird never goes to waste.

    I roasted a chicken yesterday, and stuffed the insides with chopped cilantro, chopped onions, big dry French bread crumbs (crouton), and half of a whole lemon diced into tiny little cubes. plus a little olive oil and salt and pepper and a pinch of thyme. The lemon was a stroke of genius because it perfused the entire chicken with its flavor and you would never know what the hell gave it that taste.

    I basted it every 12 minutes until it was done, let it rest for 20 minutes and collected the drippings. The drippings were fried with some chopped potatoes, the chicken was carved and deboned. The remains were thrown into a stock pot and the meat retrieved after it had simmered for an hour and cooled.

    I picked over the boiled chicken carcass and yanked the meat. I then sliced up some carrots, some celery, onion, and a whole leek. I threw it back in the chicken stock along with the meat from the drumsticks and let the whole damn thing simmer for an hour.

    Season to taste. I went a little off-kilter and added pinch of fennel and star anise. no one will figure out that seasoning either!

    I ended up with some wonderful slices of roast chicken and three large Kerr jars of delicious soup. About the only thing to go to waste was the crispy skin, of which I ate a bit or two but I dislike fat so that went to waste.

  23. SteveF says:

    Jim: I approve! Except for throwing away the skin, but you were otherwise frugal so I’ll let you get away with it. Once.

    After I’ve made broth from the carcass, I pour it through a colander and then give the bones and stuff to the animals in the back yard. We’ve seen cats, foxes, canines that are probably dogs but may be coyotes, skunks, and various birds, all very delighted to get the bones and whatever other solids were sieved out of the broth. Very delighted, especially in the Northern winter. A couple times I wasn’t even ten feet away from where I’d tossed the stuff when the first critters were on it.

  24. Miles_Teg says:

    “About the only thing to go to waste was the crispy skin, of which I ate a bit or two but I dislike fat so that went to waste.”

    Oh Noes!!!!!

  25. RickH says:

    ….”I dislike fat that goes to waist” …. fixed it for you.

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