Timmah!

lol..that Sig weighs barely over 1lb. not too heavy or big. You got the clips with the pinkie extension?

Happy Birthday!

Lol, I'm starting to get chubby; 6' & 227 lbs. My temps are in Farenheit instead of Celcius, being in the U.S. The low & slow method is definitely to my liking! I also bake them an additional 1/2 hour @ 350 F after I uncover them to allow the sauce to caramelize; 2 coats, each applied & allowed to do the Maillard thing for 15 minutes...interesting how that works over from my coffee roasting...in coffee, you have to maintain the ramp & temp. or the process ends before the amino acids are converted, resulting in a 'pooched' roast. Definitely getting bigger; this is what I'm looking like these days:

Happy Birthday!

Happy birthday.

https://www.allrecipes.com/ https://www.epicurious.com/

Cool story, bro.

Yep, you looking @ 6 of those for sure, for the foreseeable future...that's why he calls it a 'Unicorn'.

Brother, it's protein...gotta have your protein; if you want to cut back on anything for your health...it's NOT protein you need to be watching out for...it's those carbs, starches(carbs) & saturated fats. To make the ribs 'healthy', you cook them low & slow @~250F for about 4 hours, wrapped in foil to break down the collagen & render most of those fats...then crank up the heat to 350 for about 1/2 hour with the foil off to caramelize your sauce of choice & render most of the remaining fats. Also, fiber helps absorb cholesterol from your system...so eat some oatmeal for a snack or something to hold you over while those ribs are cookin'! Can't stop the bbq!

Today will be wings or steak; tomorrow: steak or wings...the next...Pizza! If you want to see particular toppings...throw out some suggestions.

Seems sorta...too personal that close-up. =D Just wanted to test the macro setting on my Zi8.

Heynow!

Happy Birthday!

Sig, 10+1, 9mm...what's not to like? Think I will give it a year for the price to come down to reasonable levels & any future refinements...sure it will operate nicely, as it is a Sig Sauer.

Congrats!

Happy Birthday!

Happy Birthday!

welcome!

Welcome.

Welcome Stinky. ...'do you see what happens, Larry?'

Happy Birthday!

Here's 2 good videos on making some decent pizza dough; just let them sit in the fridge for a couple days after making them & let the dough rise until doubled in size after bringing it out. Drizzling them with olive oil before baking is a nice thing too; brush a film on the crust also is good. https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714