Somewhere on a desert highway
She rides a Harley-Davidson…
A dozen guys built her, hammering her steel, raising her 12 feet into the air.
Her long blond hair
Flyin’ in the wind
She’s been runnin’ half her life
The chrome and steel she rides
The very air she breathes
The air she breathes.
Spinning windmills slightly larger than motorcycle wheels stir the air around,“Unknown Legend,” a sculpture inspired by a Neil Young song of the same name, quoted above.
If only the trails were REALLY color coded. At this part on a trail in Landahl Park in Blue Springs, MO I usually stop, walk my bike down the red line and then continue on. Sometimes I slow waaaaaay down and just coast through the crack, with my feet on the sides to guide me. I don’t think I have ever had the courage to ride the green line down. But today my brain just wasn’t clicking and as I stopped to walk through the red line .. Well, my bike and I had a little tussle, I fell onto the top tube (thank goodness i had the padded shorts on!), the seat went into my lower back and the front chain holder oners (sprocket?) kissed my right calf.
That’s how it looked an hour later when I got to the parking lot. Darn right I kept going! Rain was on the way and I only get the chance to ride on the weekends unless I get up early and ride before work. The bruising is a bit worse on the top portion and a little swollen. The horizontal line must have been dirt cuz it is gone. A few little scratches along the bottom portion.
Not as bad as the girl who ran into the other person and got the banged up face but I think this might be my nastiest mtb injury to date.
Posted by beerorkid in dogs
She is 1 + years old and still very puppy-ish. Largest dog I have ever had. She can stretch a good 5 feet high to get stuff. Counters, sink, and the pinball machines are hardly safe. You can pert near slow dnce with her on your shoulders.
She looks kinda mean being all rotweiller looking, but she is a uber sweetheart. We had some issues and got her some severe training. It was mostly her being so young and big that caused all the problems. She is an angel now. Not the most cuddly dog yet, but we are working on it.
Miss Francis asked how Fuggles was since I usually only post her puppy pics. She is in her awkward teen years and well looks like a freak. But Fuggles is an uber trail doggy and a great addition to our family.
She loves to be outside. She spends the whole day looking pittiful looking out the windows. Every time I pull a bike out the front door she gets so cited. It crushes her when I ride without her.
On the trail she is at home, she rules as a bike buddy.
She has been a bit picky about her food lately. It will take her most of the night to eat her dinner. She will grab one piece of food and play with it like a puppy would. It is a bunch of fun to watch her. (piece of “play” food in the pic below.
Hariest bitch ever though. She gets brushed often, but her hair is everywhere. I really like short hair sporting dogs, but will put up with her for a long time to come.
Yeah yeah I have posted about it multiple times. But this one has pics of all the steps.
As usual I got the recipe and idea from Alton Brown on Good eats. Although we modify it a bunch to suit our taste.
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Well the biggest modification comes from Bacon. We also leave out the mustard and onions.
As usual it starts with a roux, but a really thin one which you cook to a sandy brown.
The usual spices, Misty’s, Bay leaf, fresh ground pepper, and cayenne.
I think the bay leaf does so much for this dish. I used up my huge bag of leaves and picked up a jar.
T got the pasta going. We use shells almost every time. They still hold the goo well and work for us.
12 ounces by weight of cheese thanks to the scale. (two plates)
temper the egg first.
then add the egg to thicken it.
3/4 of the cheese goes in.
Must make sure you are below med heat when melting it. Do not want it to break down into an oily grit, just melt it.
mmmmmm Bacon. Seriously this makes it taste so much better. Oh man.
We make up the whole box of shells, but do not use them all. Get it just right and the rest of the shells go to the dogs.
rest of the cheese tops it.
Did not have bread crumbs or what I usually use, zesta crackers.
Cheese straws crushed worked out perfectly.
T does not like the topping so I cover her bare cheese side with some foil to keep it from burning.
It is amazing every time. Make sure to only cook the noodles a bit. Baking will cook them further and make it mushy.
The leftovers rule.
And one in the freezer for our next easy meal.
So watching the food porn network and they did an unwrapped which featured a company that made cheese straws. And they looked divine. BTW I love unwrapped even though Marc Summers hosts it. I love to see how stuff is made. So a cheese straw is pretty much a cheeze-it on steroids. I followed Paula Dean’s recipe.
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat the oven to 300 degrees F.
In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
I guess there is really no need to splain all the steps, just see the pics.
I think I should of rolled it out flatter.
figured since they had no leavening power baking them close would not be an issue.
Well the pic at the top shows what they looked like.
It was a bit strange cuz I baked them for 20 minutes and some at 30. I am not too sure how accurate my oven is, but I think they would of fared a bit better at a higher temp.
They really do taste pert darn near cheeze-its. I even sprinkled the kosher salt on them.
I think I made them a bit too thick and well Uber target cheese might not have been the best choice.
There is a biscuty flavor kicking. I think I under did the cheese, cuz they taste a bit flour-ey. Still I have found uses for them and do not mind eating them. If I make them again I will kick it up many notches.
If this is at the top of the page, which it will not be for long. The majority of posts on this page are from you kind folks who post on this site and not me.
I really enjoy that yall are spreading your stuff on here.
I heard from two folk last night “I just lurk, but enjoy your site” I am amazed by how many pageloads I get on an average day, it hovers around 1,000. And the majority are return visitors.
It is strange that I check my site to see what is new. ( I get no notification from others posts, or comments on said posts)
And the reason is all thanks to you guys.
After a full day of cooking and eating well T wanted to take me to a movie. Her parents saw Stardust and said it was awesome. “if you liked the princess bride, you will enjoy it” Her dad said.
I gotta say the previews and lack of hype made me go in not expecting much. It was really really good. We will definitely rent it once it comes out cuz I enjoyed it that much, and I hardly ever want to see movies again.
Action, love, good vs evil, fantasy, and very well done humor. Extra bonus points for not making me cry
The princess bride is one of my all time favorites, and I can see why Tom said that. The joy you feel when watching either makes a good movie. If not in the theaters you watch, rent it.
Oh and for being really old Michelle Pheiffer was looking pretty good for a bit there.
So as if i needed any more food the family made reservation’s at Tasso. This place is cool they have live music belly dancers and plenty of ouzo!
This restaurant is all Greek food and for a 3 dollar donation you can break a plate for good luck and the donation goes to a local greek charity.
The old guy in this picture was playing the blues on a conk shell.