Steve M

Nice job on the tenderloin. Extra credit for cooking in that kind of weather

Congrats on the new 32. You will love it. Sounds like you have an exciting project going on and I look forward to the pictures.

Wow, you guys have been busy. Awesome looking meals all around!

I do, I use simple syrup instead of a sugar cube but still gently muddle the maraschino cherry, orange peel and bitters. I turned the muddler out of a scrap of walnut last year.

Yep

Knob creek Old Fashioned yum

I think you did well on that exchange but hard to argue against his take either.

Seems like 4 guys could handle the 450 lbs ok. It is going to be a beautiful kitchen and pool. I hope you will post some pics when completed.

I like it!

Great job on that pork!

Ok Bruce, I wasn't planning on drinking anything tonight but since you asked (and my basketball team is getting thrashed) I dug one of the bulldog ice cubes out of the freezer. I think it sounds better than it looks. Some Bookers for an old fashioned: ....and the ice cube; paws up

Mise en place for some stir fried udon. Also something for the thirsty cook.

I have seen those but have never tried them. Also good to support the local distillers. Most of them truly desire to make something special.

Absolutely! I mostly use my various combinations for research.

Awesome. I think Darth Vader would definitely be a bourbon drinker except when vacationing in the more tropical parts of the universe of course. I have a Moai tiki head and bulldog molds. Only brought out for special occasions.