Indeed. All Jameson on me!Will you Fill up two Shot glasses, and place on the Transporter Pad?.
*pulls out jug*
......no. Fill it.
Also...mental note... sunroof seems to leak. Doesn’t seal tight but I think the drain holes are clogged. I need warm weather to check, dammit.
Tag lights out
In the cast iron I see, that's pretty cool. I think I'ma have to oogle some recipes.View attachment 12110 Terry, saved you a slice.
RT, last final tomorrow
Sounds like tires out of balance. That's about the only thing that will surface at that kind of speed.
The downside of sun roofs. Drano and a needle.
View attachment 12110 Terry, saved you a slice.
I wondered. Whole truck shakes to hell, not just the steering wheel which barely moves much.
May be a bent rear wheel.
Why did y'all even give him the keys? It's not like he sweeps or even refills the bourbon machine. Just leaves weird stuff on the tables and drinks all the coffee...
Yep. Can't remember how long it's been since I made my own dough, 20 years maybe.
That was the best part! Terry gave me the idea. I used a 5 and a 10, both were perfectly non-stick with the recent seasoning. I picked a chicago style recipe that used butter instead on oil. Im no expert, maybe somebody else will post in their favorite.
Yeah, tried it the way some guy on youtube did. Warmed up the skillets to melt the butter, cooked the bread 5 minutes or so first, then laid up the goodies and back in for 20.
The rest of us got pepperoni, bacon, sausage, and about 6 kinds of cheese.
Yep. Can't remember how long it's been since I made my own dough, 20 years maybe.
That was the best part! Terry gave me the idea. I used a 5 and a 10, both were perfectly non-stick with the recent seasoning. I picked a chicago style recipe that used butter instead on oil. Im no expert, maybe somebody else will post in their favorite.
Yeah, tried it the way some guy on youtube did. Warmed up the skillets to melt the butter, cooked the bread 5 minutes or so first, then laid up the goodies and back in for 20.
Crust came out nice and buttery toasted golden on the bottom. It was a bit thin for Chicago style, shoulda made about 50% more dough. Last minute decided to split and make the small cheese only for a picky eater of the daughter variety.
