Otto

Thank you, now I can sleep soundly tonight!

Get a cover on that junction box ASAP! :-)

Glad to see @Bionic on the Dinner thread again! If we could get @turkeyfeathersto post occasionally it would be like old times.

Rob, nice job, especially on the cabinet doors!

LOL, a good life skill nonetheless!

HCCC? So did I, but many moons before you! Class of eighty-one!

I do listen to Meateater, but I am not up to date on the latest episodes. The best ones are when he interviews someone with a specific topic and they really get into the details. He has one where he interviews a meat scientist and I found that very interesting. Some of the ones where he has just his usual gang can get a little boring, like you are listening in on someone's long dinner conversation in a restaurant. Two of the best episodes were when they detail their run in with a grizzly bear in Alaska - I think the episode numbers are in the early 100's. I agree on Mark Kenyon and Wired to Hunt - his best episodes are when he was still working FT at something else, and when he gave it up to focus on the podcasts it started going downhill. Dudley was great to listen to, especially when I was very new to archery - but I have not listed to him in a long while.

Birthday dinner with the family and friends. And an Syracuse win to boot! Sent from my SM-G950U using Tapatalk

I have a bunch of hand me down plastic full size decoys that I have used for years. They are bulky to carry, but have worked well. Last year I got two new decoys from Montana Decoys. https://www.montanadecoy.com/ I love how they fold up so compactly, spring out to full size quickly and look very realistic. If you move around a lot, that style would be a good choice.

So sorry for this. Giving them peace and rest is so hard, no matter that it is the right thing to do at the end.

How far are you? I travel....

HA! If only - solid 100% lead! They did have a fair amount of steel shot there too.

Just paid $16 for a box of 1oz, 7.5 shot, 12 ga shotgun shells. OUCH. But they had it is stock and should have more soon, which is more than I can say about a lot of other stores I've been in.

PENN at $117, big drop at opening bell. What happened?

LOL - Even worse!

PLEASE STOP USING HOTELS.COM, EXPEDIA, PRICELINE, ETC!!!!!!! THEY UP TO 20% OF THE ROOM RATE FROM THEN HOTEL. PLEASE BOOK ON THE HOTELS WEBSITE!!! THANK YOU!! But, good comparison on how it works, it would be a good idea if the levels of government were actually coordinated. And not just on Covid Vaccinations......

Dan the Man’s birthday and St. Paddy’s Day on the same day? Makes perfect sense! Have a great day, hope you get a few at the Legion, and then a little at home! Happy Birthday!

The knife factory is gone now. The older original part of it were turned into loft apartments and the larger “newer” part burned to the ground during that renovation. The store is cool and worth a trip though, he has quite a selection for such a small store. And there is a small “museum” of Camillus Knives that is interesting.

That’s a mile and a half from my house. Great guy, I stop in all too frequently.

@Trial153 There you go, we were just talking about venison and sauce! Looks great!

Keep it weed free. The straw will help, I would not recommend mulch like you would put in your landscaping bed. Fertilize 3 or 4 times with composted manure. Keep it watered during dry spells of summer. Cut off the scapes (long curly stalks, which are delicious too!) in early July. You should not have any bug issues, sometimes the soil will have a fungus which eats away at the bulbs, so check a couple of times during the season. Dig up a couple of bulbs. When you start to see some brown leaves, it’s time to check to see if the bulbs are ready to harvest. Usually early to mid August. Pull up the whole stalk and bulb, lay out in a dry and warm spot not in the sun and let dry for a few days, then cut off the stalk from the bulb. That’s pretty much it!

That’s a well stocked fridge!

Chef and Rob, those sound great. Using venison for the braciole is brilliant. I think my go to Venison with tomato sauce is Bolognese style using ground meat or ground sausage. I love the tomato-less style of Bolognese too. My cousins camp has a special camp recipe with includes several slices of hot banana peppers and it is really good!

That line may be the life saver of the hospitality industry! I can see it on billboards across the USA now!

Well, my hearing is shot, and Pygmy’s eyes are cloudy from early morning beers, so you have a pretty weak crew to start with!