GeauxPack81

Could probably get rid of 2 and 3, which i believe we're the 2 most affected holes, and not lose much... 17 is must be preserved though. And I think 1, 4, and 18 aren't too far behind.

ETA with the growth and redevelopment going on in St Francisville, and the growth of golf. I'm convinced the bluffs would be thriving today if they had managed to stay open attachments little longer. Another nice course in the area would go a long way towards making it competitive with places like Fairhope for little trips for people in the area. Has the same charm, food, drinks, golf, spa, etc... Although im sure the residents of St. Francisville probably dont want that.

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Knowing him though I am leaning toward doubtful he helps at all.

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I agree, but its such a glaring #1 problem. How many people are going to leave the city or state because of this? How many retailers? How many jobs? Its not 0, I can guarantee that.

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Just heard the press conference. Doesn’t sound like they have anyone in custody.

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I know 10 really likely suspects at OLOL.

Just dry hopped my pale ale with some old Mosaic in the freezer. I assume despite being a few years old, vacuum sealed hops will still hold up. Never been opened.

Also added strawberries to my saison. Hopefully this yeast can dry it out, im worried about it ending up too sweet.

Also started a starter for my kolsch. Hoping to have 3 beers on tap for most of the spring and summer.

I just bought a mill and started bulk ordering grains online... Not ideal but there have been some positives in having so many grains on hand.

Thats surprising to me. Never heard anyone complain about it. I can get behind complaining about price or the fact that it tries to be overly instagramable. Both spaces are so well done though to take advantage of a pretty weather day. The food quality is much higher than most of the other places in Hammond. Maybe the best burger ive ever had at One Thirteen. Service is always good to, manager constantly checking in on us.

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Not looking to do BBQ. My niche is definitely house pickles, charcuterie, boudin and sausages. But can’t stress enough, I want to stay away from a BBQ joint type place. I’m not well versed and the cost is going to continue to climb. Really want to limit the use of “beef” as much as I can for cost purposes

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I've always thought a sausage place would kill it here. Specifically in south Baton Rouge. Serve beer with house made sausages, housemate rolls, etc. Look at Thirsty Pig in Portland, ME as what im envisioning... Have a good setup with TVs too. South BR legitimately has no good places to watch a game that isn't a chain like BWW.

Just contact me to find you a spot lol. Not a broker. There are just a number of locations in BR that will always fail and have always failed despite good concepts going in. Im sure they will be pitched to you.

The smoke from practice on the guy was that he was the next big thing. Yet he couldn't get on the field before Nic Anderson, Chris Hilton, or Destyn Hill. So idk how to feel about this

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saying this with full confidence tells me you didnt look at their schedule next year

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Agree. The pitches are completely different.

You can go to Tech, go undefeated in a schedule fit for noon on ESPN2 or you can play in a bunch of prime time ABC games that you may win or lose.

On a crucial 3rd down he came on a free rush at the QB. I've seen that play 100 times, and it feels like 90 of those times they whiff and the QB no longer has any pressure and easily converts.

It was so refreshing to see him throttle down and contain, forcing an incomplete on rather than go for the blow up hit

The guys playing have had a ton of run all year outside of Singleton and Gilbert. And Gilbert started all last year.