Timmah!

This version is 25" tall, instead of the previous' 20"; yielding 25% more surface area.

Cleans the air as well or better than the $200+ contraptions for sale at the stores. Pulls air in from all sides, sending it up to the ceiling to flow outward to the walls and back across the floor, to the filters. Hardly any dust accumulation on surfaces & the air smells so clean. Takes an hour to assemble & well-worth the $40 for the filters. Lasts about 2 months before I replace it.

Well, there's one of your problems right there: seeing me as a guru of anything other than bullshitting.

Heynow!

Imagine that. 2hrs./day for weeks and you feel unwell. Was diagnosed with a respiratory virus that's not COVID. Shit's thick and elastic. Been coughing all week and feeling weak.

Seriously, what's the stories behind your arriving at these 2?

fermented, at least?

Holy shit! A rooster on a chicken leg!

This reminds me of a stand of dead oaks in the middle of some woods I've visited over the years while hiking, deer hunting... replete with some crows that like to frequent the area.

'fowl', you mean?

Must you of necessity register it before flight?

https://youtu.be/mmA-WSNhmRQ?t=61 Also: RIP Mr. Hoffman. Underappreciated.

Speedy recovery!

....Funny that: I used Nutmeg in a recipe the other day. The possibilities are mind numbing. Nothing?

Knowing how to make blue & orange. But that's with pigments...the primary colors are different for light & pigments...

A primary color of 580nm.

...hax

***you're***

...saw some Venison on the way home...picked-up a large bacon at a local joint.

Sparklers. From last year.

Yes please. Fresh-made by someone you know, at a fair price. Easily saved $20.00. Love my chest freezer.

...and it's the best-selling truck in the United States over the past 40 years or so... moreover, it's the best selling vehicle, period over the past 40 years. Either that's high praise for the price point value, or an indictment of American sensibility. (you see why I'm paving the road to hell with good intentions; when it's my week to mark & cut, that 100+ F heat in that closed-circuit respirator takes it out of you...even at the spry age of 50. I've got 1/2 a terabyte of pics & video accumulated over the past 2 years.) Now that it's my week to rotate to the AIR-CONDIt0NED measuring room, I might be able to toss-out the occasional dogging video. https://youtu.be/AULOC--qUOI?t=31

Simple, quick, easy. Especially after a long day. I cook my yard bird to an internal temp. of 140F - 155F max, depending on it final destination: Chicken salad...145F... served hot... 140-145F depending again on what I'm making... Interestingly, during my readings, I've found Auguste Escoffier appeals best to my sensibility of keeping it simple. A few ingredients done reasonably well; each clearly enjoyed, not crowded-out in a profusion.

Happy Birthday!