Bialy and coffee.

Boru

Baked flounder with roasted potatoes & green beans.

An assorted hoagie from Davanni's.

Last night’s garlic knots with alfredo sauce. Tea.

Tritip before cooking, alongside the mushroom in their foil:



Everything's off the grill and ready to serve:



My plate:



I'm very happy with the cooking, came out to my standards.

Philly cheesesteak pizza.

(August 17, 2025 at 9:30 pm)Thumpalumpacus Wrote: Tritip before cooking, alongside the mushroom in their foil:



Everything's off the grill and ready to serve:



My plate:



I'm very happy with the cooking, came out to my standards.

Looks pretty yummy! Went to Stater Bros and got some food yesterday. Picked up a couple of Porterhouse steaks for a good price, and they came out nice and tender. Outstanding, given what I've paid recently for some gristle-loaded steaks (not at that store). I don't eat red meat often, to keep my cholesterol down. So getting a tough steak is really annoying. We also bought some chicken drumsticks bigger than any I've seen before. Had those for dinner today. Could have spent more time on the grill; they were a little chewy. Son who is in the USAF came to visit, so time to celebrate. He was hoping to leave his Corgi with us for 6 months while he's deployed soon, but our asshole chihuahuas had a different idea. I actually went for a drive for a couple of hours due to the incessant barking. After many decades of freeway commuting, I hate driving any distance now, but I really needed some decompression time. I have an iPod loaded with tunes that I like, and had myself a music fest. 

(August 17, 2025 at 9:53 pm)Fireball Wrote: Outstanding, given what I've paid recently for some gristle-loaded steaks (not at that store). I don't eat red meat often, to keep my cholesterol down. So getting a tough steak is really annoying.

Like you, my diet has migrated to chicken and away from beef. I eat the latter once or twice a month, but mostly chicken. And over the last ten years I've gotten away from the T-bones and ribeyes I preferred to boneless New Yorks or, preferably, a lean sirloin. Little bit tougher, and an NY does require cutting away some gristle, but treated right both are just as tender, though not so juicy, as a good Porterhouse or T-bone.

Quote:Son who is in the USAF came to visit, so time to celebrate. He was hoping to leave his Corgi with us for 6 months while he's deployed soon, but our asshole chihuahuas had a different idea.

Best wishes for his deployment and your sanity.

(August 17, 2025 at 11:03 pm)Thumpalumpacus Wrote:

(August 17, 2025 at 9:53 pm)Fireball Wrote: Outstanding, given what I've paid recently for some gristle-loaded steaks (not at that store). I don't eat red meat often, to keep my cholesterol down. So getting a tough steak is really annoying.

Like you, my diet has migrated to chicken and away from beef. I eat the latter once or twice a month, but mostly chicken. And over the last ten years I've gotten away from the T-bones and ribeyes I preferred to boneless New Yorks or, preferably, a lean sirloin. Little bit tougher, and an NY does require cutting away some gristle, but treated right both are just as tender, though not so juicy, as a good Porterhouse or T-bone.

Quote:Son who is in the USAF came to visit, so time to celebrate. He was hoping to leave his Corgi with us for 6 months while he's deployed soon, but our asshole chihuahuas had a different idea.

Best wishes for his deployment and your sanity.

He doesn't usually tell us where he's going, for OpSec reasons. I don't know what he's going to do with the dog, it can't stay here. Last deployment he was issued armor and my wife found out and freaked out. Truth to tell, I wasn't too pleased, either. He was working on KC-135s at the time, and somewhere in the ME. He's going to Japan this time. The most danger would be an STD if he isn't careful.  He now works on MQ-9s (Reapers).

(Yesterday at 9:58 am)Fireball Wrote:

(August 17, 2025 at 11:03 pm)Thumpalumpacus Wrote: Like you, my diet has migrated to chicken and away from beef. I eat the latter once or twice a month, but mostly chicken. And over the last ten years I've gotten away from the T-bones and ribeyes I preferred to boneless New Yorks or, preferably, a lean sirloin. Little bit tougher, and an NY does require cutting away some gristle, but treated right both are just as tender, though not so juicy, as a good Porterhouse or T-bone.


Best wishes for his deployment and your sanity.

He doesn't usually tell us where he's going, for OpSec reasons. I don't know what he's going to do with the dog, it can't stay here. Last deployment he was issued armor and my wife found out and freaked out. Truth to tell, I wasn't too pleased, either. He was working on KC-135s at the time, and somewhere in the ME. He's going to Japan this time. The most danger would be an STD if he isn't careful.   He now works on MQ-9s (Reapers).

"Don't ask, don't tell" is the rule for anyone deploying, and their families. My son got back from Okinawa in March. He liked Japan but got bored with it by the time his six months was up ... I think he found the language barrier too frustrating.