tony b

You burning up down there, Aussie? https://www.msn.com/en-us/news/world/australia-heat-wave-reaches-it-peak-with-record-temperatures/ar-BBSpipq?ocid=spartandhp I really feel for the players in the Open. It's staying in the 90s even after dark.

If the stone masons aren't done yet with the ODK, I'd be worried that your brand new KK could get damaged during their work. I'd seriously consider a two-step move. Find a nice safe spot and uncrated it there and start using it until the majority of the work is done on the cabana; then move it to it's final home. Just sayin'

Ask away, but post some pics of the travel route and final destination, so we can judge what's going on and make better recommendations.

Very yummy looking piggy, indeed!

How do these guys land on their necks/heads after leaping up in the air on top of some other bloke without breaking their necks??

Hard to believe after watching all those guys fall on their heads after catching the ball on top of some other guy's shoulders!

You know that you are a serious drinker when you have specialty ice cube molds! (I have 2 sets - spheres and big squares)

What is the average playing career of an AFL player - maybe about a month? And EVERYONE must have permanent brain damage from all the concussions!

Like I said in the other post, this is the craziest part of this game. Major league paraplegics from spine & neck injuries!!

Leave to you crazy blokes to come up with this one - a total mashup of soccer, rugby and Am football. My favorite part - allowing players to jump on top of another player to catch the ball in the air!

Funny, but not as much as the Indian dudes acting Aussie - that was hilarious!

$$$$$$

I miss corn! Six more months before we see any fresh around here.

Pretty cool looking. I don't see any way to control the temperature though.

Yeah, U of IL is a large campus, but still …

No pic, but I'm having a post-dinner snifter of Old Bardstown bourbon on the rocks. Not nearly in the same category as your Hibiki, but a nice dram nonetheless.

Post-Gia cook. Tonight it was grilled chicken. Simple, straight up - both pieces were injected with citrus-garlic seasoning stix; leg quarter was Yardbird, the breast started out simply with S&P, then got sauced at the end with a homemade work-up of a commercial sauce that I thought needed "help." The Help was my homemade red hot sauce, some roasted garlic powder, and a generous dash of chili powder (heavy on the cumin.) Plated with curry rice and steamed broccoli with a side salad. Dressing was a re-purposed sauce from a previous dinner made with grilled shishito peppers - added some Duke's mayo (the one & only!) to make salad dressing and viola!

F-ing A, Dude! You went to school with Offerman? How kewl is that!?!

Oh heavens, No. This was last year's vertical tasting of Lion Bridge's (local brewery) Gazprom (Barrel-aged Russian Imperial Stout with maple syrup.) There'll be a similar vertical tasting coming up on Feb 3rd to culminate Gazprom week, which is the cap-off of barrel-aged January! My homebrew is pretty good, but not this good! Thanks for the compliment, Bruce!

Indeed!

Sorry, Bruce, but this is "The Breakfast of Champions."

No excuse not to be grilling! I got 5" from Gia yesterday and I'm going to grill some chicken tonight for dinner.

Yummy brekkie, MacKenzie!

Yeah, isn't it summertime there, shouldn't you be outside more?? LOL!!

We're in the middle of Barrel-Aged January here at one of our local breweries. At least 3 new beer releases every week the whole month and all are barrel-aged in either whisky, bourbon or wine barrels. Needless to say, I'm spending a lot of time down there, including today!