Good morning!!!!

/ Good morning!!!! #86,681  
We have 2 of those 8' fixtures, 2 tubes or bulbs in each, in our garage. So far, they work OK, but I would never install 8' ones; much rather have 2 four foot ones.

Totally understand Mr. Bird. My goal is to use existing suspension chains and power drops to simplify installation.

Expected life of the LED tubes is 50,000 hours. At 8 hours use a day, that's over 17 years.
 
/ Good morning!!!! #86,682  
Good Morning Everyone!!!!

A 20ºF start to the morning. Now it is a sunny 29ºF. Today’s high temperature should not get much warmer.

Phil- The predicted 1” tonight is a pleasant surprise. This Clipper system was initially on the radar screen as a mixed precipitation to rain event, then modeled to dry up , and now is “back” wetter and colder. :cool::D To my W/NW they may see ~2”.

The models are now hinting that the 1.08 - 10 system will have more interaction between the upper level jet and lower level jet streams.

Hopefully the wish-casted mid January pattern shift is occurring.

From the NWS/Norton Office this morning: there will be opportunities for NE CONUS Arcticshots rearward of downstream storm maturation, and if energy follows can`t rule out onset wintry outcomes. Lots of energy, lots of chaos, interactions and nudges, potential split-flows or anti-cyclonic wavebreaks, can`t nail outcomes down with any certainty. Hopefully some insight through the noise in the discussion below.

Gotta Go Turkeys at the feeders:cool: and Brogen is sleeping;)

BBL
 
/ Good morning!!!! #86,683  
32°F and cloudy this morning, going up to 37° today. Supposed to be in the 50s by the weekend.

Happy New Year to all the regulars, lurkers, and noobs here on the GM thread. Good to see that everyone survived the flip of the calendar.

Wife and I stayed home yesterday, as well as NYE. We just don't go out anymore. I had to play in smokey bars for 30+ years on NYE, and now that I don't do that anymore I'm perfectly content to stay at home. She's not big on NYE parties either. She likes black eyed peas, and I don't. Last year, we tried something different, and made some delicious soy-glazed sea bass with chicken yakisoba. We liked it so much that we did it again this year. She didn't care much for the sea bass, so we used talapia instead. Two years in a row, looks like it's officially a new tradition now.

I took a computer programming class for one semester in high school. It was just after the Apple IIe came out, and that's what the computer lab had, so we learned Apple Basic. That has been the extent of my programming education.

Happy (belated) Birthdays to Roy and Mrs. Bird.

Wife and I both like Brussel Sprouts. We usually steam them with some butter, and sometimes add a little cheese sauce.

First day back to work today after another four day weekend. Just three days until another weekend, then it's about four months before we have any more short weeks. Wife was please that I went back today, said I was messing up her "mojo" by being home all the time. Not exactly sure how to take that ... :laughing:
 
/ Good morning!!!! #86,684  
Had to fill out some paper work at PT. I think it was a test to tell if I could fill first line on sheet. Date. I think I got it correct. 1/2/2019.
 
/ Good morning!!!! #86,685  
66 °F and no rain

So can I be blessed with an ideal day?
1. Morning doing some trenching in my hopefully workable project at tractor shed.
2 A call about noon that my acid stain is available for pick up.
3 About 3 hours to spray on the stain followed by 4 hours of dryness to allow it to work.

Not too much to hopeful? But I’ll take whatever I’m blessed with

Prayers for w
Be safe
Have a great day
 
/ Good morning!!!! #86,686  
Back to the daily grind, 21F here this morning.. storms rolling in with rain/snow forecast for several days in a row.. snowblower works fine (got a few inches to try it on after repair on gearbox last fall). Daughter had a flat last Thursday night, her car was in garage and front tire was completely down. Aired it up, found hole in tread where a screw or nail had been, took tire off and had it repaired at Costco (Les Schwab quoted 3-4 hours) in under 30 minutes.
 
/ Good morning!!!! #86,687  
Good morning to all! Still very cold for us. High today will be 19, low last night was 1. The snow is not going anywhere. We got another 12.5" yesterday. Grand total over 30" in 3 days.

I just was able to keep on top of the walkways and an area for the doggies by hand shoveling. Kept looking at the drive, decided to wait until the snow stopped. That didn't happen until close to 5 last night.

Puppy is keeping us very busy. He's getting used to the house, learning where things are at. He only had one accident since Sunday. I think that's pretty good, but we're really watching him closely. He goes nuts playing in the snow, forgetting why he's outside. I better get used to it for a while....

Roy, happy belated birthday, I didn't even come on here yesterday and I missed it.

For you guys "wanting" snow, you can come out here and get all you want for free. You just have to take it out of my driveway and road first....:D

Well, I need to get motivated and go plow/snowblow all that white stuff.

Everyone have great day, prayers sent.
 
/ Good morning!!!! #86,688  
Wife and I both like Brussel Sprouts. We usually steam them with some butter, and sometimes add a little cheese sauce.

Perfect description of my favorite way.

chicken yakisoba

I don't recall ever hearing that word "yakisoba" before but after looking it up and seeing a recipe, sounds delicious to me.
 
/ Good morning!!!! #86,689  
We had 20 turkeys at the feeder this morning. I recently added corn to the bird food mix. ;) It did not take the turkeys long to find it.

SQUIRRELS 1 JB 0: Squirrels have outwitted me once again as to finding ways to get at the bird feeders. At best I mess with their heads for a day or two as they figure out countermeasures. I need to think more like a squirrel.

RonJH- That paperwork is really a mental status examination.;)

Ted- Take care managing that snow. It's great that the pup is slowly learning the ropes. How is your other dog handling the pup?

I forgot before. My + thoughts, and wishes for all.
 

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/ Good morning!!!! #86,690  
Butter, cheese, bacon, ham you guys really know how to adulterate a good vegetable. I’ll show you by doing, just happened to have some in the fridge - even the picky wives will like this flavor.

Cut in halves, about 2 Tbs of both balsamic glaze and mustard. 40 minutes bake at 400, turning once.
IMG_2582.JPGIMG_2583.JPG
 
/ Good morning!!!! #86,691  
Butter, cheese, bacon, ham you guys really know how to adulterate a good vegetable. I値l show you by doing, just happened to have some in the fridge - even the picky wives will like this flavor.

Cut in halves, about 2 Tbs of both balsamic glaze and mustard. 40 minutes bake at 400, turning once.
View attachment 585597View attachment 585598

and ever so easy to do. And I like and need mustard for cramping.
BS's all by themselves are a bit funky to me, you really have to season them and cook them enough.
I'll try that Don.
 
/ Good morning!!!! #86,692  
Good Morning!!!! 46F @ 9:15AM. Sunny. High near 50F. Winds light and variable.

A belated Happy New Year to all, old hands and new faces alike. The more the merrier, I say!:welcome:

My mother had a special way with all vegetables, especially green ones, and most especially Brussel Sprouts. She boiled everything to a pulp, a mushy, bitter tasting pulp. Ruined me for green vegetables until some friends showed me how to properly steam vegetables to preserve the flavor and vitamins, but I still prefer fresh salads with broccoli and cherry tomatoes to anything cooked. But once in a while I'll drag home some Brussel Sprouts and steam them, and serve them with maybe a little salt but not so much as to mask the sweetness...

The local weather guesser showed a diagram last night of the Pacific jet, and how it will obliterate the high pressure system we're enjoying now and bring half a foot of rain for the weekend. The following week looks soggy, too.

My New Years was spent with my birthday boy riding buddy, at his place. He's a young 63 this time around. We enjoyed a nice meal out, as his cupboards were bare owing to the week long vacation we'd been enjoying. Fancy Italian restaurant where the owner parked several old Italian motorcycles around the premises for us to ogle. The oldest dated back to the '30s. My dish was yummy but tasted like a nice beef stew, not the garlicky dish I'd asked for. The waitress apologized that the cook didn't agree with her idea to add garlic to it, and showed his protest by providing the diced garlic raw in a tiny side dish. He also way overcooked the pasta; I've had better leftovers at my place for a very small fraction of the cost. Froze our butts off on the walk home, and after a bit of computer fussing, we both turned in well in advance of midnight. Neither of us remember hearing any explosions, just contented snoring.:laughing:

The last few day's motorcycle ride was very windy, as my buddy let me talk him into crossing the Los Angeles area, landing us in Morro Bay on the coast. I had something of a dizzy spell on the way, not a good thing on the bike, but a break for water and food got me going again. Los Angeles traffic was the usual slow-n-go, and we split lanes for many miles. Glad I don't have to put up with that anymore. A new battery had provided rescue from Johannesburg, and only minor issues marred an otherwise wonderful trip. Sent the bad one back to the supplier the next day, using a Post Office "if it fits, it ships" flat rate box for a very bit savings. The Anza Borrego Desert was cold and dry during our visit, but the hot springs were as therapeutic as ever. As was the food and drink, and the fellow riders who shared it with us. Always nice to see old friends and make some new ones.

I finished the last leg of the trip yesterday and was greeted by a large black oak down across the driveway, leaving just enough room to get the bike by. That was all the excuse I needed to put the tractor back together, but it was nearly dark before I finished. So today's job is to drag the tree down to the wood lot, and that'll likely involve exercising both the chainsaw and me. No wonder I'm here procrastinating on TBN.:laughing:
 
/ Good morning!!!! #86,693  
Drew, they are on a silicon grilling pad, or you could use parchment paper.
 
/ Good morning!!!! #86,694  
Still raining, 1.5" since midnight, and no snow or ice, 34 ˚F.

I just got the "Call"!! I've been promoted from trail maintenance to trail development in the Elderland Hiking Club. Woohoo!
 
/ Good morning!!!! #86,695  
I don't recall ever hearing that word "yakisoba" before but after looking it up and seeing a recipe, sounds delicious to me.

She found the recipe on AllRecipes.com last year. We modified it a bit, using bok choy instead of cabbage and a whole lot less salt. I'm hoping to find a nice container of the leftovers sent with me for lunch today.
 
/ Good morning!!!! #86,696  
That glaze and mustard method sounds delicious, Don. We'll have to try that as well.
 
/ Good morning!!!! #86,697  
Hey Don (& others)
Here are some great Balsamic flavors for you. I manage to keep about 6 or so varieties on hand, but they run out too fast. I can get locally, no mail order.

Hawaii
 
/ Good morning!!!! #86,699  
Ok....so I am a lurker on veggies. All types. But since we are talking sprouts...an easy way for us is a little water...lots of minced garlic...cover and cook em till they start browning. Serve.
 
/ Good morning!!!! #86,700  
I've never had yakisoba. I checked the recipe. It may be in our near term future. I've never eaten ramen noodles either. We both prefer bok choy to cabbage as well. I think that it goes with a wider of variety of food due to its milder taste.

RNG- Thanks for sharing your tour. I am happy it went well and you made new friends. It sucks when home cooking is superior to the restaurant's product; especially having to deal with an incompetent, snooty chef. We have/had a couple of chef friends. They all got "attitude" in their kitchens.

Don- Congratulations on your "promotion." No good deed goes unpunished.:rolleyes:

David- Thanks for the link. I saw some interesting balsamic flavors.:cool:

PJS- AllRecipes.com is a great cooking resource. I visit that site frequently.
 

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