Roll Call~Tuesday 2/16/21

manladdvm

Mornin' gents.

manladdvm

Ice overnight, slicker than owl pooh out there right now. Heat wave mid day of 46 degrees in the forecast.

Bill, I wrapped the stuffed loin (stuffed and rubbed with SBG and sat in fridge overnight) in butcher paper from the start and cooked at 275 for about 3 hours to a temp of 145, then let it rest. Cranked up pellet smoker to 450 and put the uncovered loins back in for crisping. I would use foil next time instead of butcher paper. I might pull at 135 instead of 145 because I think it was slightly overdone. This could easily be done in the oven. The stuffing was really good though, a mixture of chopped garlic, fennel fronds, parsley, sage, rosemary, lemon zest, lemon juice, and olive oil with a layer of prosciutto. I might use a different meat for the stuffing next time, because the prosciutto didn't really make a statement.

Butterflying the loin wasn't too difficult. You need a scapel sharp blade. I used an old fillet knife that I keep uber sharp.

Left over loin was really good cold on crusty bread and a little light mayo.

Be OP ;-)

mikehikemike

Ice storm this morning--raining hard and 26º, but temp is rising.

Might go ice fishing tomorrow, or a hike if lake ice is messed up from the rain. Snowshoed for a couple hours yesterday, first on a snowmobile-packed forest road then off trail into the forest.

Have a good day.

shenry111

Good Morning!

This morning, the actual air temp was -17. That is just stupid cold. We also had three inches of snow yesterday. It is too cold for any chemicals to work on the roads, and they are very slick. This is the 11th day below 20 degrees. I'm tired now of breaking new records. We have also had at least some snow every day for 10 days now, and more snow expected tomorrow. I'm done with winter. They are suggesting that we are nearing the end of this, and we might get to freezing temps by Saturday. Yesterday, we started having rolling blackouts (40 to 60 minute duration). We have not had rolling blackouts in the midwest since the 1980s. These are because so many people are using too much natural gas and electricity just trying to stay warm. It takes way more energy to keep your house or building warm at zero, than it does at 20 or 30 degrees. They grid simply cannot keep up. There is more pressure now on the grid than what there is when it is 100 outside.

I see the chiropractor this morning. Perhaps she can help this hip that has been hurting more. I see my regular MD on Thursday for an annual, and then I have a colonoscopy on Monday. This is the week of seeing docs.

Year end close is getting nearer to the finish line. I pretty much finished up inventory yesterday. Now, I have some account review left, and fixed assets. That should about do it. I really think that I could be done by Friday, if the rest of the business stays calmer.

Have a great day!

myallforjcbill

Good Morning

Steve, the romance of life in Kansas is not to be denied. Some can only dream of such temperatures...thankfully.

First vaccination went off without a hitch. Not much planned today beyond PT, my walk, some errands and house stuff. A thrill a minute.

podkey

Good luck with the Chiropractor Steve.
Our layers of ice,snow,ice,snow finally finally got some decent melt yesterday not that I didn't enjoy walking around the winter wonderland with Yak Trax on my boots.
Flying off to Redmond/Bend Oregon later this week for our second covid shot but the weather looks good on both ends. Locally they cancelled (and rescheduled) some COVID vaccinations in the ice storm but resumed later yesterday.

DavidKuhnsSr

Good morning gentlemen.

Glad there are those getting vaccinated. No luck for us on that front. I actually saw an opening for appointments, yesterday. But, by the time I clicked on it, they were gone. We are officially listed among the 1B category, but I'm thinking April, at least.

It was just wet for our walk, yesterday. No slipping and sliding. We might actually see a bit of sun, today.

The pork loin sounds good, Lee. I have found that most meats are best if cooked a little rare - nice and juicy - or all the way to 195-200 degrees - where the fibers break down and it gets really tender. Loin is pretty lean, I think, so the lower temp is probably the way to go.

Good luck on those year-end reports, Steve.