48 here........$#!t is gonna burn if it doesn't warm up...

Here's your snow glen... http://tapatalk.imageshack.com/v2/36...e3d48b97fe.jpg

Yep, 25°F outside and the grass has all turned white. Streets and sidewalk are still their normal color so not too bad. Still plan on staying inside today. Got some pork chops onion and green chilis to make some pork green chili.

If the weather didn't suck, I'd come over to help you devour that pork green chili, Richard. Mmmmmmmm.

If the weather didn't suck I would ride with Jim

Yep

It's slow cooking now, house is smellin gooood.

https://fbcdn-sphotos-c-a.akamaihd.n...21963a606307ef

Mmmmmmmmmmmmm. Weather be damned...I'm on my way!

I'm out, can't deal with the weather

pizza, last night.

http://forums.pelicanparts.com/uploa...1416172625.jpg

so Dee, someone likes mushies and someone doesn't I'm guessing!

cooking the Midget a family sized meat pie and mashed tatters and peas for dinner. Good Aussie tucker.

the 5 year old midget decided, about six months ago, that he no longer liked mushrooms. :) and i decided that eating pepperonis just wasn't worth the gout risk.

i must have the recipe for meat pie!

he said it was lovely.

Looked good, but since I am on a diet whilst the other half is away (a month) I didn't have any

its easy, mince as much as you want in the pie, around a pound, an onion really finely chopped, into the pot to brown with a little oil or butter.

a couple of tablespoons of Bisto Gravy or Gravox or similar powdered gravy mix, the brown gravy sachets for roasts you get in the supermarket will do too, a little beef stock half to three quarters of a cup to make a sauce, once the meat has started changing colour and browning, about 2-3 tablespoons of tomato sauce, I put in a few small diced carrots, and half a cup of peas right at the end for colour. I also put in about 3 tablespoons of flour after it has cooked to thicken so that it doesn't run when it is cut, and cook it for a few more minutes. To make a richer flavour add a couple of dashes of red to the meat sauce mix and cook for a few minutes.

allow to cool, by standing the pot in cold water in the sink.

Short crust pastry for the base of the pie, flaky for the top. Egg glaze the top of the pastry to make it shine, or use milk. Use ready made pastry makes it easier.

in the oven for 25-30 minutes at 375, and voila

"a couple of dashes of red"

i am assuming you mean hot sauce....

Jim, you took too long, the Pork green chili is all gone now. Only stew up just enough servings to keep from over eating. That way we can have some ice cream for dessert.

Used to make stir frys of all different ingredients and flavors, chinese, mexican, italian, bbq, beef stew, etc. Was even considering opening a stir fry restaurant. Talked to some franchise people and got a very positive reaction because there is not really a restaurant out there that does different kinds of stir fry, especially a franchise chain. Now do basically the same ingredients, only cook it low and slow like a stew or chili to make everything soft for Mom.

Tried aging some meat to make it more tender. Worked great, BUT, had to trim so much off after aging it was a really expensive small cut of meat. Actually cheaper to just go to a good steak joint.

Welp... Got the pickemup truck back on the road. Seems to have just been the cruddy fuel filter causing stumbling that had my buddy thinking it wasn't shifting... We will drive it around a few days and see if it has any more issues or throws anymore codes.

Fixed the pass side wiper too... Just needed the nut tightened. All thats left is cleaning it up a bit and replacing one of the rear doorhandles.

It's amazing what weird symptoms can be caused by seemingly unrelated ailments in modern cars.

Sounds like you should clean up on this deal sid.

I think so too... So far my out of pocket is minimal. Going to spend a few hundred and have the rocker panels and fender flares covered with bed liner. Will make it look tougher, and hide the rock chips.