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Post by novisnick on Aug 13, 2023 11:25:55 GMT -5
“Arrival of Electric Bill”, Oil on canvas  |
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Post by Boomzilla on Aug 13, 2023 17:36:39 GMT -5
The weather is HOT... And fool that I am, I cut grass this afternoon... |
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Post by Boomzilla on Sept 4, 2023 13:41:26 GMT -5
DROUGHT
It has been months since Baton Rouge has had any significant rain. My lawn is dead. My sweet viburnums are dead. My azaleas and ligustrums are dying. My crepe myrtles and magnolias are showing signs of distress. Even the damned vines have stopped growing.
The only likelihood we have of rain in the next couple of months seems to be a passing hurricane. If we DO get a hurricane with every tree in the city already distressed, they'll ALL fall over, and it will take months to restore electrical service.
The farmers in the region have already said that the sugar cane crop this year will be poor because of the drought. The strawberry harvest earlier was poor for the same reason. Local lakes have dried up.
I've lived here for 70 years, and this is the worst drought I've ever seen. Ever...
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Post by monkumonku on Sept 4, 2023 14:41:27 GMT -5
DROUGHT It has been months since Baton Rouge has had any significant rain. My lawn is dead. My sweet viburnums are dead. My azaleas and ligustrums are dying. My crepe myrtles and magnolias are showing signs of distress. Even the damned vines have stopped growing. The only likelihood we have of rain in the next couple of months seems to be a passing hurricane. If we DO get a hurricane with every tree in the city already distressed, they'll ALL fall over, and it will take months to restore electrical service. The farmers in the region have already said that the sugar cane crop this year will be poor because of the drought. The strawberry harvest earlier was poor for the same reason. Local lakes have dried up. I've lived here for 70 years, and this is the worst drought I've ever seen. Ever... Sounds like Southern California. If we had to depend on the rain to keep our lawns and gardens alive, everything would be brown and dead. I just assumed everyone everywhere watered their lawns, but I guess that's not the case. |
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Post by Boomzilla on Sept 4, 2023 16:48:03 GMT -5
Normally, Louisiana has moisture to spare. This year, however, we're 20 inches below our average rainfall so far.
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cawgijoe
Emo VIPs 
"When you come to a fork in the road, take it." - Yogi Berra
Posts: 5,033
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Post by cawgijoe on Sept 5, 2023 9:40:59 GMT -5
DROUGHT It has been months since Baton Rouge has had any significant rain. My lawn is dead. My sweet viburnums are dead. My azaleas and ligustrums are dying. My crepe myrtles and magnolias are showing signs of distress. Even the damned vines have stopped growing. The only likelihood we have of rain in the next couple of months seems to be a passing hurricane. If we DO get a hurricane with every tree in the city already distressed, they'll ALL fall over, and it will take months to restore electrical service. The farmers in the region have already said that the sugar cane crop this year will be poor because of the drought. The strawberry harvest earlier was poor for the same reason. Local lakes have dried up. I've lived here for 70 years, and this is the worst drought I've ever seen. Ever... Up here in Northern Virginia we get very little rain in the month of August into September. Lawns go brown. We have to water the plants at a minimum. I don't see anything different this year, so far. They say we may get some rain Thursday. |
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Post by novisnick on Oct 18, 2023 12:14:36 GMT -5
Geaux Tigers!
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Post by novisnick on Oct 22, 2023 17:19:01 GMT -5
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Post by novisnick on Nov 30, 2023 10:08:36 GMT -5
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Post by thompson12 on Nov 30, 2023 12:20:43 GMT -5
Nice, Is that one of those light displays you free to walk through and venture around.  Mitch |
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Post by Boomzilla on Dec 30, 2023 12:17:34 GMT -5
It’s gumbo weather! I normally make my own, but instead this year, I made chili, black-eyed peas, and red beans instead. A local seafood house had a pre-Christmas deal where if you bought $100 in gift cards, you got a free half-gallon of gumbo. We gave away the cards as Christmas gifts, and now we’re enjoying the gumbo!
Soon, I’ll publish the (awesome) chili recipe I used - it’s won multiple contests…
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Post by Boomzilla on Dec 30, 2023 12:33:48 GMT -5
Nice, Is that one of those light displays you free to walk through and venture around. . Mitch Just a fyi - alligator eyes really DO shine in the dark. You can hunt them by floating down the bayou & watching for the glowing eyes - then center your shot directly between. But there ARE other ways to get gators… I used to work at a chemical plant on the Mississippi River. We’d had some trouble with thefts in the parking lot at night, so the guards were instructed to make patrols. One night, a guard was doing so when she saw a pickup moving slightly. Getting out of her vehicle, she approached the truck and ordered the thief to get out from underneath. Receiving no reply, she repeated her order; again, no reply. So the guard kneeled down, lit her flashlight, and found herself face to face with a six foot alligator. We got her panicked radio call, and went to the parking lot to rescue her. By morning, the gator was skinned, cleaned, and we were breakfasting on alligator sauce piquante! |
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Post by Boomzilla on Dec 30, 2023 13:58:10 GMT -5
CHILI RECIPE (has won multiple contests): INGREDIENTS: • 4 chopped white onions • 2 to 3 teaspoons pureed garlic • 3 pounds coarse ground meat (1# lean beef or lean pork and 2# venison is best, but sirloin or top round can be substituted) • ½ teaspoon oregano • ½ teaspoon sage • ½ teaspoon cayenne pepper (omit for less heat) • 3 heaping teaspoons cumin seed • 1 rounded teaspoon red Indian chili powder (omit or reduce for less heat) • 2 tablespoons Adams chili powder (again, omit or reduce for less heat) • 2 whole bay leaves • 1 package (one pouch) of dehydrated onion soup mix • 1 regular sized can chopped Rotel tomatoes • 30 ounces of tomato sauce • 1 ½ cups of beef broth • 1 ½ cups of red wine COOKING INSTRUCTIONS: Sauté the onions and garlic - cook until the onions are clear & soft. Add the meat to the onions & garlic and cook until browned - drain fat if needed. Add all other ingredients and simmer for 3 to 4 hours. SERVING INSTRUCTIONS: Serve with (in order of preference) cornbread or plain saltine crackers or rice. Can alternately serve over Fritos or tortilla chips. Top with chopped onions and/or shallots (green onions) and/or hard scrambled eggs and/or Colby or cheddar cheese. Collard, turnip, or mustard greens make good side dishes. SEASONING NOTE FOR GREENS OR BEANS: Chop & fry 1/4 pound of seasoned, smoked sausage for every pound or two of greens or beans. Drain the fat. Use a food processor to purée the cooked sausage and add it to your greens or beans. Don't use too much sausage - it will make your greens or beans significantly more salty. But the purée will spread the smoked sausage flavor throughout the pot! |
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Post by Zombie on Dec 30, 2023 16:00:23 GMT -5
CHILI RECIPE (has won multiple contests): INGREDIENTS: • 4 chopped white onions • 2 to 3 teaspoons pureed garlic • 3 pounds coarse ground meat (1# lean beef or lean pork and 2# venison is best, but sirloin or top round can be substituted) • ½ teaspoon oregano • ½ teaspoon sage • ½ teaspoon cayenne pepper (omit for less heat) • 3 heaping teaspoons cumin seed • 1 rounded teaspoon red Indian chili powder (omit or reduce for less heat) • 2 tablespoons Adams chili powder (again, omit or reduce for less heat) • 2 whole bay leaves • 1 package (one pouch) of dehydrated onion soup mix • 1 regular sized can chopped Rotel tomatoes • 30 ounces of tomato sauce • 1 ½ cups of beef broth • 1 ½ cups of red wine COOKING INSTRUCTIONS: Sauté the onions and garlic - cook until the onions are clear & soft. Add the meat to the onions & garlic and cook until browned - drain fat if needed. Add all other ingredients and simmer for 3 to 4 hours. SERVING INSTRUCTIONS: Serve with (in order of preference) cornbread or plain saltine crackers or rice. Can alternately serve over Fritos or tortilla chips. Top with chopped onions and/or shallots (green onions) and/or hard scrambled eggs and/or Colby or cheddar cheese. Collard, turnip, or mustard greens make good side dishes. SEASONING NOTE FOR GREENS OR BEANS: Chop & fry 1/4 pound of seasoned, smoked sausage for every pound or two of greens or beans. Drain the fat. Use a food processor to purée the cooked sausage and add it to your greens or beans. Don't use too much sausage - it will make your greens or beans significantly more salty. But the purée will spread the smoked sausage flavor throughout the pot! I’m going to try this one. My wife also makes a killer chili, best I’ve ever had. A few years ago we went to a chili cook-off in San Diego. There were about 40 local fire stations battling it out for the win. Most were OK but I only thought that maybe 3-4 were pretty good. Without a doubt my wife’s chili was still way better. I’ve got a good benchmark to test your chili out against. I’ll give it shot once we’re resettled next month. Also, I make a really good Shrimp Ceviche. Easy to make and there’s a couple things I put in mine to differentiate from most. |
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EmoSouth
Dec 30, 2023 16:27:37 GMT -5
via mobile
Post by Boomzilla on Dec 30, 2023 16:27:37 GMT -5
Do tell? I shared my chili recipe; will you share your wife? LOL
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Post by foggy1956 on Dec 30, 2023 16:57:55 GMT -5
CHILI RECIPE (has won multiple contests): INGREDIENTS: • 4 chopped white onions • 2 to 3 teaspoons pureed garlic • 3 pounds coarse ground meat (1# lean beef or lean pork and 2# venison is best, but sirloin or top round can be substituted) • ½ teaspoon oregano • ½ teaspoon sage • ½ teaspoon cayenne pepper (omit for less heat) • 3 heaping teaspoons cumin seed • 1 rounded teaspoon red Indian chili powder (omit or reduce for less heat) • 2 tablespoons Adams chili powder (again, omit or reduce for less heat) • 2 whole bay leaves • 1 package (one pouch) of dehydrated onion soup mix • 1 regular sized can chopped Rotel tomatoes • 30 ounces of tomato sauce • 1 ½ cups of beef broth • 1 ½ cups of red wine COOKING INSTRUCTIONS: Sauté the onions and garlic - cook until the onions are clear & soft. Add the meat to the onions & garlic and cook until browned - drain fat if needed. Add all other ingredients and simmer for 3 to 4 hours. SERVING INSTRUCTIONS: Serve with (in order of preference) cornbread or plain saltine crackers or rice. Can alternately serve over Fritos or tortilla chips. Top with chopped onions and/or shallots (green onions) and/or hard scrambled eggs and/or Colby or cheddar cheese. Collard, turnip, or mustard greens make good side dishes. SEASONING NOTE FOR GREENS OR BEANS: Chop & fry 1/4 pound of seasoned, smoked sausage for every pound or two of greens or beans. Drain the fat. Use a food processor to purée the cooked sausage and add it to your greens or beans. Don't use too much sausage - it will make your greens or beans significantly more salty. But the purée will spread the smoked sausage flavor throughout the pot! Maybe try adding some chipotle en adobo? |
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Post by Boomzilla on Dec 30, 2023 19:46:53 GMT -5
I listed it as it was shared with me. I haven't tried any additions (other than some queso cheese on top when served).
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Post by Zombie on Dec 31, 2023 11:55:28 GMT -5
Do tell? I shared my chili recipe; will you share your wife? LOL Sure. IF there’s money involved. I might not have much but I’ve got my priorities… |
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Post by Boomzilla on Dec 31, 2023 12:27:26 GMT -5
Sure. IF there’s money involved. I might not have much but I’ve got my priorities… Sorry - I can't afford the woman I've got, much less more! OTOH, it sounds like you've given me the "consultant's motto," - For a small, phenomenal fee anything is possible! |
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Post by mountain on Dec 31, 2023 16:09:31 GMT -5
CHILI RECIPE (has won multiple contests): INGREDIENTS: • 4 chopped white onions • 2 to 3 teaspoons pureed garlic • 3 pounds coarse ground meat (1# lean beef or lean pork and 2# venison is best, but sirloin or top round can be substituted) • ½ teaspoon oregano • ½ teaspoon sage • ½ teaspoon cayenne pepper (omit for less heat) • 3 heaping teaspoons cumin seed • 1 rounded teaspoon red Indian chili powder (omit or reduce for less heat) • 2 tablespoons Adams chili powder (again, omit or reduce for less heat) • 2 whole bay leaves • 1 package (one pouch) of dehydrated onion soup mix • 1 regular sized can chopped Rotel tomatoes • 30 ounces of tomato sauce • 1 ½ cups of beef broth • 1 ½ cups of red wine COOKING INSTRUCTIONS: Sauté the onions and garlic - cook until the onions are clear & soft. Add the meat to the onions & garlic and cook until browned - drain fat if needed. Add all other ingredients and simmer for 3 to 4 hours. SERVING INSTRUCTIONS: Serve with (in order of preference) cornbread or plain saltine crackers or rice. Can alternately serve over Fritos or tortilla chips. Top with chopped onions and/or shallots (green onions) and/or hard scrambled eggs and/or Colby or cheddar cheese. Collard, turnip, or mustard greens make good side dishes. SEASONING NOTE FOR GREENS OR BEANS: Chop & fry 1/4 pound of seasoned, smoked sausage for every pound or two of greens or beans. Drain the fat. Use a food processor to purée the cooked sausage and add it to your greens or beans. Don't use too much sausage - it will make your greens or beans significantly more salty. But the purée will spread the smoked sausage flavor throughout the pot! Sounds great……and here’s a different take. Ed' Chili In a Dutch oven or heavy pot: Brown 1 pound ground chuck & 1 pound Mexican Chorizo. Drain excess fat. May try other combinations of meat (ground pork, ground sausage, venison, or buffalo, etc.) Add 1 to 2 chopped yellow onions, 1 green pepper (and/or poblano pepper), 1 red pepper, and 2 to 3 jalapeño peppers (or serrano peppers). Brown and additional 7 minutes until onions turn translucent. In a separate bowl add 3 to 4 total tablespoons of : Mexican hot red chile (molido) ancho chile chipotle chile chile arbor molido (or cayenne) Green and/or red New Mexican chile (I always use one tablespoon hot red molido and one tablespoon ancho and mix up the rest for a total of 3 to 4 tablespoons) Add to bowl: 1 TBS red pepper flakes 1 TBS paprika 1 TBS ground cumin 2 teaspoons dried Mexican oregano 1 teaspoon salt 2 TBS minced fresh garlic Dump and mix all spices into pot with meat, onions, & peppers. Cook for additional 2 to 3 minutes. Add 1 can black beans and 1 can red kidney beans (drained and rinsed) Add 2 cans fire roasted diced tomatoes Add 1 can tomato sauce Add 1 can beef stock Add 1 good 12 ounce beer/ale of choice (All cans about 15 1/2 ounces) Simmer for a minimum of 45 to 60 minutes to cook down liquids and to let flavors meld. Good with cheddar and/or Mexican blend cheeses, Sour cream, etc. Try with corn bread, tortilla chips, oyster crackers, or rice. |
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