Timmah!

My dad's family is from PA; I live in Kentucky. Curious, why do you ask?

I know bro, thanks; been around a lot longer than the couple years I've been a member. I'm cool with it, as I used to troll him when he'd play freezetag.

My cat's much nicer.

It's good to have company for consolation.

I know we're all 'Idiots'; but that doesn't mean you have to be a fucking moron to boot. Sometimes wonder if you're that dense or a troll; not that the two are necessarily mutually exclusive. Now go huff some contrails.

Mornings are blah.

It's a pcr test & more accurate than the 15-minute test; hence being sent off to a proper lab to detect genetic material for the virus & the 2-3 day return time.

Takes 3 days to come back; went this morning to take the test. Thanks for asking. Will update when results return.

this reminds me of an episode of BBT.

Yeah, Guaifenesin, Methylprednisolone, Albuterol when needed & some prophylactic antibiotics. Oh, a cough suppressant, too; but I didn't take it. It's a good time to take a week or so off with the weather being so comfortably agreeable. Low humidity, lower insect & pollen problem for the most part & more-comfortable temperatures. Plus, the fish are fattening up for the coming season. Halcyon, ephemeral weather; where everything is winding down. Ineffable on so many levels. The days seem suspended outside of time & are a wonderful refuge to which one must return to reconnect in restful quietude to that of which we are all a part. Something like that. Good eats, too.

Why must it be a bull? Cows have horns too.

Can't wait to collect some Black Walnuts. Interestingly, life expectancy in 1860 was only ~39 years.

Get tested tomorrow morning; just gonna go fishing & bug people on freezetag, do some cooking until then. Nice stretch of weather we're having, Feels like Autumn.

And where was the kitchen? Chernobyl?

Runny nose, sneezing, chills, aches, elevated temperature (99.2F), moderately productive cough. Good thing is, I'm already feeling better as I write this. Taking the Methylprednisolone from when I caught it last year & some Guafenesin to expel the gunk. Got vaccinated earlier this year, so I'm beyond happy with a 48-hour illness resolution. I get tested tomorrow morning (it's free to all) & will get results in the next couple days. And a preemtive fuckouttahere to anyone wanting to turn this into a political post. Oh yeah, had soft stool, too; that shit can infect your gut & other organs where the appropriate epithelial markers are in abundance. So, will be self-isolating for at least the next few days; more than likely 10 days. Time to get some fishin' in!!

It be like that sometimes. Other times, I may rinse the dishes, but I will let that shit sit there until I feel like it...which is usually by the next day. But see, the good thing is, I always prepare enough for ten meals or course portions enough for 10 meals. So I tell myself I'm only doing 1/10 of the dishes I would otherwise.

Which is what's great about the T-bone; one side is filet mignon. I prefer a porterhouse, where the filet mignon side is much larger in comparison to the strip side than in a t-bone.

Do you not employ quality surge protectors?

Lol, I've helped butcher a few cows before & witnessed several more; I know what the cuts look like. Same for deer, squirrel, rabbit, fish...

It's a Sirloin cut.

Yeah, these latest ones I got are apparently from an older cow, being it doesn't have as much marbling. The tenderloin side of the T-bone is still really tender & tasty, which it should be afterall, it's Filet Mignon; especially when slow-cooked. The Strip side with some of the fat he has makes some spectacular hamburger when mixed at 80/20. Cheaper than Chuck. I learned to be nice to the butcher when I was a kid & my dad would take me along to the Commissary. Ol' boy would come out from the back with his red-stained coat, shoot the breeze for a sec, & go in the back & cut some steaks. My dad knew what to ask for because growing up on a farm in Pennsylvania, they processed their own cattle. I remember being somewhat shocked when I rounded the corner at 5 or 6 & saw a skinned cow hanging from a tree. Knew where burgers came from, just never seen it before. Dismay transitioned into interest watching them process the carcass. So, get to know some butchers & dairy farmers in surrounding towns & life is good.

Fixed it for ya.

$3.99/lb. Since the butcher processes primal cuts, I can get some tallow & grind some Tenderloin & NY Strip hamburgers. Rather, he can since he has the tools. Can get them cut to desired thickness =D Dude even occasionally gets prime cuts. T-bone steak chili...or lasagna. Fuck it, at this price, why not? And grill one, too.

https://youtu.be/yH3Y_4wc0Ng

Lot's of ammo means probably ar15, which most likely means .223, if I were a guessing man.