What R you doing today?

Discussion in 'General Chit-Chat' started by Tom, Oct 6, 2009.

Wine Making Forum

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  1. Dec 8, 2019 #16561

    ceeaton

    ceeaton

    ceeaton

    Fourth year

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    Finally got around to bottling a batch I made after a friend gave me a Lagunitas Born Yesterday pale ale. Used the AIO successfully to rack and then bottle the batch. 22 oz bottles will help reduce my drinkage total for any given evening. The batch uses the same hops as the Lagunitas but I can't do the tricks they do to the hops with hop backs etc., so I just dry hop it for a week or two and cross my fingers. Also had time to make up a charcoal grilled meal of tuna steaks and shrimps for me and my Son who is still at home. Yum!

    12-7-19_beer-1.jpg

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  2. Dec 8, 2019 #16562

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    Craig: bring some beers to trade at the next get together.
     
  3. Dec 8, 2019 #16563

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

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    Going to a Holiday Party at one of the wineries we belong to. Will also be picking up 20 cases of clear cork finish bottles they ordered for me. It appears all the local wineries I'm associated with only use screw top bottles for their whites and Rose's
     
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  4. Dec 9, 2019 #16564

    ceeaton

    ceeaton

    ceeaton

    Fourth year

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    Decorating day. My wife wanted to go cut down the tree today, I wanted to make chicken parm for dinner. Solution: I get $50 cash when I'm shopping for my ingredients and she goes and chooses/cuts down the tree. Win win IMHO.

    12-8-19_decorating.jpg
     
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  5. Dec 14, 2019 #16565

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    I've made 4 batches of various kinds of chocolate bark so far this morning. Of course, you have to sample for QA purposes. Should be in a diabetic coma by noon. :p
     
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  6. Dec 15, 2019 #16566

    Rocky

    Rocky

    Rocky

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    Made a vegetarian eggplant parmesan casserole for tomorrow's diner. I like to make it the day before and prepare it up to the point where we bake it. It lets all of the flavors come together before baking. All we have to do tomorrow is bake for about 40 minutes at 350 degrees.
     
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  7. Dec 20, 2019 #16567

    ceeaton

    ceeaton

    ceeaton

    Fourth year

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    Half the household is fighting a dreaded cold. It's been working on me all week (been tired) and finally won on Tuesday night. Last night I went to bed at 6:30 pm and didn't get up till my normal 4:30 am. Best I've felt in days. I actually drank a beer tonight! Trying to get rid of the worst symptoms before we visit my oldest brother in State College for a holiday celebration on Saturday/Sunday. Wifey has to stay home to pick up the "boy" at the airport Saturday night. Probably better off since I hear her hacking up a lung in the kitchen. My cough isn't too bad (very infrequent so far), just start dragging my butt around work about noon time. Maybe if I drink enough it will scare the buggers out of my system?
     
  8. Dec 20, 2019 #16568

    Kraffty

    Kraffty

    Kraffty

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    Craig, drinking enough always scares the buggers away... and when it doesn't you just don't care anyway.... get well.
     
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  9. Dec 23, 2019 #16569

    jswordy

    jswordy

    jswordy

    Wonderful WINO

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    I am off for the holidays and so it is my traditional time to cook, jar and freeze chili and stew. Both are mama's recipes. Tomorrow, I will become a baker and for the first time ever try to make my mama's bread recipe. It was so good as rolls at the holidays that when my cousins had moved away across country and could not attend family gatherings anymore, they always pestered her to make rolls and send them to them. She shipped rolls to California!

    On Christmas Day evening, I'll lay three pork butts on the smoker overnight in homage to my time in the South. When it's done that smoked meat, too, will be mostly frozen. All this makes for easy meals later on harried nights when we are too worn out to cook from scratch. I just finished the last of my January 2019 batches last week.

    This Christmas we have received a special gift. My wife found a small notebook my mama had written some more of her Italian family recipes in, so we can add that to the recipe legacy she left with me. I am so glad that when I was in college I asked her to write down recipes for me. At the time, cooking was a great way to attract girls, but now I cherish that notebook. This new one is a welcome addition.

    So below is chili being cooked and then jarred, stew being cooked, and the pork butts prior to being rubbed and laid to rest in the refrigerator until Christmas.

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    chili.png

    IMG_1429.jpg

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  10. Dec 24, 2019 #16570

    jswordy

    jswordy

    jswordy

    Wonderful WINO

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    Now we wait for the rise. I dunno if they'll bake up as good as Mom's, but it's her bread and rolls recipe she gave me back in 1977. I wrote down what she told me in a notebook and then sometime later she wrote at the end "Bread takes about 50 minutes, less time for rolls. Watch it!" I love to see that note now that you're gone, Mom. Doing this brought back to me memories of a very young age, playing on the floor next to a bowl covered with a towel where her dough was rising next to the kitchen heat vent. Her bread and rolls were a family tradition at Thanksgiving and Christmas gatherings. When it's time to bake, I'll be watching, Mom. You help me watch, too.

    IMG_1432.jpg
     
  11. Dec 24, 2019 #16571

    jswordy

    jswordy

    jswordy

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  12. Dec 25, 2019 #16572

    Rocky

    Rocky

    Rocky

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    Looking great, Jim. Nothing like fresh bread, hot from the oven with a good cheese and a glass of wine.
     
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  13. Dec 25, 2019 #16573

    porkchopmessiah

    porkchopmessiah

    porkchopmessiah

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    Merry Christmas to you all, hope you have a wonderful holiday accompanied by libations of the highest quality!
     
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  14. Dec 26, 2019 #16574

    jswordy

    jswordy

    jswordy

    Wonderful WINO

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    I set these piggies down to rest at 5:30 last night and pulled them at 200 internal this morning. Now resting. Gonna be pulling them later. Mmmm... Falling off the bone!

    IMG_1439.jpg

    My favorite part about the barrel smoker!

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  15. Dec 26, 2019 #16575

    Boatboy24

    Boatboy24

    Boatboy24

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    Sunny and almost 60 degrees here today. Great weather to be out in the yard helping my son break in his new baseball glove.
     
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  16. Dec 27, 2019 #16576

    jswordy

    jswordy

    jswordy

    Wonderful WINO

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    BTW, the finished product... mmmm...

    IMG_1443.jpg
     
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  17. Dec 27, 2019 #16577

    cmason1957

    cmason1957

    cmason1957

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    I always like a little bit of extra moisture (some call it BBQ Sauce) on my pulled pork, but that's just me. It does look wonderful.
     
  18. Dec 27, 2019 #16578

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

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    I am a "sauce on the side" kind of guy. That way you can experience just the meat and the smoke up front. If you sauce 10lbs of pulled pork then you got 10lbs of sauced pulled pork. You leave it sans sauce you got pulled pork that can go on nachos, pizza, eggs, burritos, soups........
     
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  19. Dec 27, 2019 #16579

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    Just back from seeing Rise of Skywalker. Good movie. Hard to believe the saga is complete.
     
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  20. Dec 28, 2019 #16580

    jswordy

    jswordy

    jswordy

    Wonderful WINO

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    Not if they can figure a way to make more $$$$ out of it, it isn't!
     
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