Sir Drinksalot

A friend had bats; paid 5k.

The bat company sealed up all of the holes- even the tiny ones you wouldn’t think they would get through.

Bats left, bat company said they would stay close though.

Bat company said they would come back for free and kick them out again for the next 4 years. 4 Years, 6m later, they were back.

For the lazies…..

Rotolos sells pizza dough. $3/pizza.

Some a-hole pulled all of the peppers off of my Christmas lights plant. Waited til they were just about turned color. Made a pile of them next to the pot- all half eaten. About 10 of them.

Staring to eat my ripe tomatoes too.

Rat traps?

Nothing in the have a hart so far, but the bait has been messed with.

Lemon squash close up



Lemon squash bed with cucumber, tomato renegade seedlings, and jalepenos



Beans, mint cucumbers and rosemary on the other side of the trellis



Okra cucumber and random lemon squash I thought was okra. Also a few renegade tomatoes



Tomatoes. I have several beds like this




Tomatillos are doing well but all the peppers are so slow.

Planted early and I knew it was risky but already picking cucumbers and beans.

Loving the space master cucumbers- 2-3 foot vines and kicking out fruit.

Have some suyos growing but they are so big it will take some time before they are ready to pick.

Tomato plants are 2-3 feet tall with fruit on the mortgage lifters and cherries. The rest are flowering.

Everything looks healthy and growing well. Will prob pull the shade covers over in the next week or two.

The Valero on O’Neal has them too.

I planted some in grow bags last year.

I then put them in a wagon so I could move them in and outside.

I left them in for a few months.

When i pulled them out, some were normal sized and some where pea-sized :lol:

They were delicious.

There are tons of good methods in this thread so I won’t add a recipe but I will say that personally I think butterflying the shrimp is absolutely mandatory.

Only takes a moment and makes them so much better. A bouncier bite that highlights both the shrimp and the breading separately.

My uncle flew one. He came back with a bunch of videos of him shooting camels using heat sensing radar. We all had dinner one night and the whole family watched them. Looking back, I wonder if they were actually camels….

He went to an F-16 after the A-10.

I have one that I use on a daily basis for about a year and a half.

It has never been in the dishwasher, always used with an oil (not PAM), and never ever on the highest heat setting on my induction cooktop.

After about 6 months I noticed it was developing a burn on the bottom (in the middle) so I got mad at it. It grew to maybe 3" x 4", but otherwise worked fine.

I continued to use it, but was looking around for other options.

I had tried everything - soaking, boiling water in there, etc.

Then one day I said screw it and deglazed with a wine and scraped the shite out of it with a metal spatula. I figured it was toast anyhow so what the heck.

The stain scraped up and looks good as new underneath.

I am not sure if he was worth the money as he seems to need to be scraped after cooking with any heat over medium these days, but he is getting the job done.

I use cast iron for searing and the hexclad for everything else.

There doesn't seem to be a perfect, all around, every day pan. Each has their strengths and weaknesses. After the hexclad kicks the bucket I'll probably go back to ceramic coated cast iron.