Seadog

Other than a similar name based on a wild mushroom, I don't think those are affiliated. But looking at their menu is making me hungry. I could go for the rainbow trout.

The local evening news had a segment on this restaurant today. There was a 3 1/2 wait to be seated on the patio. Some people drove over 30 miles to eat there today. The natives are getting restless.

Yes, that would be right where I live. The patio at the Mexican restaurant less than a mile from my house was packed Friday afternoon when I drove past to the grocery store. There was a queue of maybe a dozen people waiting to be seated in the parking lot just outside the patio area. Ironically, that was the last restaurant that I ate at prior to the shutdown (March 13). I think I'll wait it out a while longer before I eat at a restaurant.

You'll fit in here just fine!

Here is my smoked venison meatloaf recipe. It took a few iterations to get it just right. Pretty simple on the ingredients, but sometimes simple is best. I'm sure ground beef would be fine, but I have only made it using venison and pork. Ingredients: 3 lbs ground venison 1 lbs ground pork 2 eggs ½ cup bread crumbs (finely crushed) 1 tbs salt ½ tbs pepper ½ chopped onion ¼ cup chopped celery (one large stalk) ¼ cup milk Directions: 1) Get smoker going and stable at around 250F to 260F 2) Combine ingredients in a large mixing bowl and knead thoroughly to a consistent mixture 3) Shape into two equally sized loaves 4) Loosely wrap each loaf in parchment paper Smoke for approximately 2 ½ - 3 hours. Internal temperature must reach a minimum of 165F.

That's what my mom made my sandwiches with for school lunch, and I mean every day for years, 1st grade through 5th grade. It must have been a good value, but I did like it much better than plain old bologna.

FYI, I smoke the loaf at 250F to 260F for approximately 2 ½ - 3 hours, for an internal temperature of 165F.

Parchment paper works well too.

I make smoked venison meatloaf fairly often. My wife even loves it, and she doesn't care for venison. Ground venison is so lean that I mix it with around 25% ground pork so it doesn't dry out on the smoker. Actually, we just had it for dinner yesterday.

Morels was a restaurant near Madison, WI that used morels in many of their dishes. Had dinner there a few times as it was one of my late father-in -law's favorite places to take us when we visited. Great food including wild game, and a long list of single malt scotches. I think it closed around 10 years ago.

OK, I didn't look in every topic, but much of what he posted in the past month has been deleted from this topic and others. That must have taken a while to do LOL.

That would appear so.

Will Kim survive episode 10 to show up in Season 6? I thought maybe she would get it from Lalo, or that Mike might shoot at Lalo but hit Kim. In the end she outwitted Lalo, which Jimmy couldn't seem to do. I hope Kim doesn't get written out too soon, but I don't think she will survive the series. She is more dangerous to Lalo than Jimmy.

Probably not up to the standards of some on this forum, but I was looking forward to Spring boating. I guess I'll wait for Summer. Besides, it's not as fun enjoying it alone, so I will leave that stash where it is for better times ahead, and for going out on the lake with friends. Happy Easter to you and everyone!

Very different here. I am working from home and haven't gone to my workplace since March 13. Two college student sons are back at home doing classes on-line. My wife has been out on FMLA for 3 weeks (not related to the Wuhan virus) and will not return to the hospital where she works for 2 more weeks. Overall, it is actually working out fairly well for us. The gym we go to shut down nearly a month ago, so our back patio has been converted to a mini-gym with dumbbells, kettlebells, sandbags, and medicine balls on loan from the gym. We now do workouts live via Zoom with a trainer and usually 5-6 other on-line participants, all people we know from the gym. It is more convenient than going to the gym. Could be a glimpse of the future. I do miss going to the lake and hanging out. For all I know, my boat could be at the bottom of the marina. Hopefully not, most of my best scotch and bourbon is stashed out there.

Nice set up 007. I see you were spinning Zep II. 'Bring It on Home' is one of my favorites on that album, so in honor of you bringing home your "new" Klipsch speakers, I will play that album today and crank it up really loud on my KG4s - that I bought brand new in 1985. Those were my first Klipsch, and even with Khorns, Cornwalls, and Heresys in the house, the KG4s are not going anywhere. Enjoy!

RIP. The CBS morning program interviewed him a while back. Really talented song writer.

I always liked the slide guitar in this song.

Currently in the Dallas/Fort Worth area. I wasn't born in Texas, but I got here as fast as I could. My family moved from Indiana when I was 6 years old, in 1966. So, not a native Texan, but almost. Lived in Victoria through grade school, Houston area during Jr. High and H.S., and went to college in Beaumont. Moved to Fort Worth in 1984 to work for General Dynamics (F-16 program), and have lived in north Texas ever since. I've had several career advancement opportunities over the years to relocate out of Texas, but none have ever seemed good enough to leave.

Coors did a PSA on this..

RIP.

Nice place for certain, and lots of room there. Possible venue for SWAG-West 2021??? 😃

Fixed it for you 🙂

https://video.foxnews.com/v/6146175262001#sp=show-clips Another Wuhan virus victim. About 10 years ago I worked on a surgical saw system project team, and Dr. Goodrich was one of the surgeons that we brought in to evaluate our prototypes. He spent a day with us in our engineering labs. A super nice guy and one of the world's best neurosurgeons. Very sad.

Is anyone surprised at this?