The two most overused sci fi invasion premises:

Couple thoughts:

Good call, underrated sci-fi.

Thanks for the link, and the work. Most appreciated.

I have also had a terrible time with squirrels...actually, horrendous time. There’s a pair of walnut trees about 30' from my raised beds, and the squirrels spend all fall collecting the nuts, and burying them anywhere they can. Throughout the winter (when no snow), spring, and following summer, they dig them up.

Slightly off topic (?), but this summer I’ve canned alot of ‘maters, and usually did the boil method, tried and true. But one day I had way too many, and I was way too tired, so just dumped them all in pot to cook down for sauce, very low boil, with the intention that I would just process the mix in blender to shred…

Molasses. Just saying, add molasses. It makes the entire process just that much more, eh, sticky. But you’ll love the results.

Counterparts = star.

Thank you for saying this. Wonderful movie.

Pumpkin pie was an impulse buy, wasn’t even planning it, so, naturally, I didn’t grab any evap. Had whipping cream and totally winged it, about 4 oz worth (truth be told, I also forgot to reload on cinnamon, so instead went with mix of ground ginger/ground cloves). Pie turned out great.

I’ve been hung on this for about a year now: sprinkle a fair amount of Penzey’s Chicago Seasoning on both sides, into fridge for 2 hours. Remove, and dribble with a good Worcestershire on both sides, back in fridge for another hour. I’ll even flip it when I walk by (when I remember). Then, you can either go…

I’ve been hung on this for about a year now: sprinkle a fair amount of Penzey’s Chicago Seasoning on both sides, into fridge for 2 hours. Remove, and dribble with a good Worcestershire on both sides, back in fridge for another hour. I’ll even flip it when I walk by (when I remember). Then, you can either go straight…

While I’m not opposed to all these sci-fi series, and tend to think “any sci-fi is good sci-fi”, I can’t help but wonder why Greg Baer can’t get any love. His “The Way” trilogy would be slick, although perhaps not as slick as one of my favorite all time novels, “The Forge Of God”. Which, along with the sequel, “Anvil…

Way back in ‘13, on a March vaca with my now (2nd) ex-wife, we traveled to Florida, she had family that goes down and spends St Pat’s day at an Irish pub in Cocoa Beach. Anyway, one night everyone piled into cars, and headed to a restaurant that I 1) can’t remember and, 2) can’t find. But...they had Pork Wings…

Coinkydink: I recently set about the same path, trying as many diff frozen pizzas I can, and last night, no joke, first ever Home Run Inn. I will wholly admit the toppings were spot on,, right up near top of the list, but the crust at the edges was horrid. Flavorless, rock hard. I had some for lunch today at work, and…

Just trying to add to this great performance, Rolling Stone has the complete performance, and a cool interview with Alexander, who seems like a righteous dude.

Grew up in 70s/80s “Up North”, my father was a chef up there at multiple establishments over the years. This was very popular at a number of those locations, and I very much enjoyed it when I had the rare (no pun intended) chance to sample. Haven’t had in many moons, but I know a family here in the Fox Valley that…

When reached for comment, the driver of the Mercedes said, ““Do you see my ring? I’m a Hall of Famer baseball person. I’m legit. I’m a Hall of Famer, brother. You’re trying to embarrass me.” 

This past spring, I made a 3-in-1 brick grill (gas/charcoal/fire), and have “smoked” a number of meats since, twice hams. I prefer savory vs sweet ham, so first time, scored the skin and slathered with stone ground mustard before smoking (smoking for me is a bit diff, no fancy chips, just wood). It was alright, but…

I’m just going to throw this out there...Kostner’s “Open Range” is the best Western in the last 20 years or more (narrowly beating “True Grit”), and one of the best all time. I find myself watching it at least twice a year.