Me? I'm just grilling a soy/wine/garlic/sesame marinated (for 24 hours!) flank steak for dinner tonight. Tomorrow, we're heading to Sacramento, with our dog and her boyfriend, to help socialize my sister's new puppy, Kani, a South African Boerboel (pronounced burr-bull). Don't worry, I'd never heard of them, either.



He's only 5 months old and is already larger than an average sized dog. He will be about 140 - 150 pounds fully grown. For scale, the man in the 3rd picture is 6'5".

I'm going to Baja! For a really really long weekend... about a week and a half! So, um, the CDs might go out after that. I'm running out of time today. I should really be packing or something.

I guess there is going to be a Pizza Party at my house on Sunday. Does that count?

I'm working tomorrow and going fishing on Sunday.That's about as exciting as it gets around here.

Is the time off going to make for a kinder and more gentle Ken ?

I don't know about that, but it might help!

It sure can't hurt can it.I hope ya have a wonderful time.

I'm heading to Orlando on Sunday for Microsoft Tech Ed. Any of you other IT guys on here going to be there for it?

Mowed tonight, painting tomorrow, fishing Sunday like Wid, however, I'll have to wait until we get back from church

Mowed tonight also, painting my deck tomorrow, fishing Sunday? Hmmmmm just might have to get out!

*sigh* I miss fishing.

Tomorrow - picking up our meat (bought half a quarter cow)... mmm farm fresh steaks.

Bren R.

So it that 1/8 of a cow, then?

Spare the flame, Bren. Spare the flame.

Saturday, tennis in the morning, and the my son's last little league game of the season in the afternoon, then end of season party.

Sunday is wide open....might have to go into the office though.

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So it that 1/8 of a cow, then?

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Glad you could make it on short notice, FractionMan!

Actually, I said an 1/8 cow once and was corrected... I'm splitting a quarter with their son. Apparently you can't butcher an animal into "eighths"... front-left and front-right are the same cuts, rear-left and rear-right are the same cuts (but different than the fronts) and we trade off... no one here eats T-bones, so we trade those for their rounds, which we have made into jerky... I think last time we got:
-22 lbs of lean ground
-7 lbs stewing
-3 packages (about 7 large) Ribeyes
-Rump roast
-Sirloin tip roast
-2 packages (2 total?) sirloin steaks
and about a day's worth of jerky (2 or so lbs)

Dressed I think we pay about $2/lb across the board. Hell, I'd pay $5 just to get grain-fed, tender, no-chemicals prairie beef.

Does take a while to get used to the texture of the ground, it's not dyed and reground and encapsulated with fat, so it's got a different texture than the stuff off the shelf and actually tastes and smells like beef.

It's also a bit humourous when I make the mistake of asking which animal was sent to the abattoir...
"You got #37..."
'The Holstein that I nearly backed over with the trailer putting her in with the bull?'
*sickening look on everyone's face when they realize I've met our dinner*

Bren R.

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Does take a while to get used to the texture of the ground, it's not dyed and reground and encapsulated with fat, so it's got a different texture than the stuff off the shelf and actually tastes and smells like beef.

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This is so true but once you get used to fresh beef there is no way you can eat the crap they sell at the supermarket.We have been doing this for years.We also buy our pork fresh.There's no turning back to the other stuff once you get used to fresh beef and pork.

We paid $2.09 a lb for the beef and $1.50 a lb for the hog.

Saturday painting, cleaning, mowing if i can get done before the rain. then cooking chicken marsala for some friends and watching ultimate fighting championship. sunday more painting and hopefully some golf.
Jake

Puttering around the new deck this morning, maybe start on some railings...
Friend's wedding this afternoon, where I get to be the Wine Steward (for mine in Sept. he's the photographer- bartering is good!)
Sunday is a trip to Annapolis for a Cruise out on the Chesapeake Bay with some of our Aussie Winemakers and Producers and some of our best customers and our whole sales team.
This year we have Kym Tolley from Penley Estates, Phil Sexton from Giant Steps, Zar Brooks from Zonte's Footstep and most importantly, John Duval with his new wine, Plexus, coming along. John Duval was the winemaker for Penfold's Grange for the last 17 years, and this new project is creating quite a buzz.
Then it is back to a waterfront restaurant for some good ole Crab pickin' and then a romantic evening with my Sweetie in our room with a balcony overlooking the waterfront. (I passed on a set of those M40's so I could afford this last part! She's worth it!)

snakeyes,is that ufc live or a repeat?

live from atlantic city!!!

Started my weekend early and I'm already home. A buddy and I drive to Greenville, MS (6.5 hrs) to have dinner at the original Does Eat Place. I wish I have pictures. My buddy said we were not going to that neighborhood without a gun and knife. Didn't need either. They had security guards. Does serves a 10 oz. filet, 2 lb t-bone and 2.5 lb porterhouse. You walk in through the kitchen. Gas oven 1000 degrees. GREAT steak, fries, salad, gumbo, tomales, shrimp. Crashed at hotel. Next morning drove 2.5 hours to Philadelphia, MS to play golf at Dancing Rabbit Golf Club at the Indian reservation (casino's there too). 4 hours later drove 7.5 hours home.
36 hours and a GREAT trip. Nothing like the spur of the moment idea.