West A dad helped me get this recipe down in the comments of my first try.

This time I used my sauce pan. A bit of clarified butter, some wine, and then I let the wine boil out and reduce to hardly nothing. Added a bit more butter , 2 cloves of shredded garlic, salt, pepper, some parsley from our herb planters, and tossed some medium shrimp. They came out awesome and extremely rich. Thanks for the assistance Chris.

So with the PSMO there is a hunk on the side that is really fatty, but the awesome meat is there. I got prob 10 ounces or good meat out of the first PSMO. I took the little bits for the sammich tonight and saved the meaty hunk for the next sammich.

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Just look at the bacon falling off that burger. Parkway lanes has a darn tasty burger, although this one was not as good as my last visit, but good enough. Lots of folks did not make it out to the lanes because of the weather looking pretty bad. I got to keep the trophy and had some good competition.

I have wanted to try one of these bud light with limes for a while, but could not plunk down the $7.50 for a sixer. The bar had some so I went for it. It was pretty much what I would of expected. Sure roses lime juice says it has limes in it, but the flavor is fake. It was the same for the beer. My burps were very fake lime filled. Doubt I will ever try that again.

As a kid I absolutely loved scampi from Red Lobster. I have tried to make it a few times before, but it has never really turned out well. I googled around and got the basics. I used some wine, clarified butter, shredded garlic, and salt and pepper. Baked at 400 for 10 minutes. It was my best attempt so far, but not the rich buttery flavor I was looking for.