Volunteering to run Hotel Transylvania III at a local park. Lots of cool costumes this year.
Al are you still working for the city?
Volunteering to run Hotel Transylvania III at a local park. Lots of cool costumes this year.
Al are you still working for the city?
Volunteering to run Hotel Transylvania III at a local park. Lots of cool costumes this year.
Not anymore, sweet retirement however just to keep up with you may go back as part time. You know that every time i wake up late ( 8am) i say to myself " get up you know Ej has been up for two hours already!
Volunteering to run Hotel Transylvania III at a local park. Lots of cool costumes this year.
Not anymore, sweet retirement however just to keep up with you may go back as part time. You know that every time i wake up late ( 8am) i say to myself " get up you know Ej has been up for two hours already!
8:00am on Sunday morning Georgia and I are heading to Branson, MO to see some shows and take a little vacation. Will be coming to Florida in Jan 2019, hopefully we can get together when we come down.
Great!
Spent the day riding the beautiful Ozarks! We Rode to Oark Cafe and had a great burger and some delicious coconut cream pie!
@thesabrerattler and Sharon and Norma and I went to ride the sisters, but one of them will be closed for awhile, 200 feet of road an bridge are gone Washed away and we couldn’t even get close enough for pic.
Well we put over 500 miles on SS even had to stop for a parade in Medina, throwing candy and all. Then had to get some apple ice cream while all traffic settled down. Anyway good times with good friends
Even with two crotch rockets having wrecks. Lot of motorcycles out today.
JUST SAYIN
Cars & Coffee, Knoxville this morning.
Must be a couple thousand here today.
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Display MoreCars & Coffee, Knoxville this morning.
Must be a couple thousand here today.
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I know that day when we left Lenor City that parking lot was packed out and they were still coming in
This afternoon Miss Nancy and I took a little ride around the county. Wound up at Melton Hill dam and reservoir. Just too pretty to pass up.
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@HeRSling is having a bad hair day.
@dangerdarrell. Hey there mister. You said you liked it when I let my hair be natural!
She really looks like she’s gonna shoot your butt for talking about her like that, just look at her right hand!
JUST SAYIN
Loving Times!!
Display MoreLoving Times!!
Thanks for posting! Really wish we could have been there.
Killing time waiting on my sling at the dealership lounge and posting way too much!
For those deer, elk & antelope hunters out there:
Berry Pan Sauce
Tender and lean, these venison medallions pair beautifully with this simple and very tasty pan sauce.
INGREDIENTS:
400 grams venison medallions
olive oil
Chinese 5-spice
sea salt and ground pepper
Sauce
2 tablespoons balsamic vinegar
½ cup red wine
½ cup beef stock
3 tablespoons redcurrant jelly
2 cloves garlic, crushed
1 cup frozen blackberries or raspberries or a mixture of both
small knob butter
METHOD:
Brush the medallions with oil and sprinkle each side with a tiny pinch of 5-spice. Season with salt and pepper.
Heat a sauté pan until hot then cook for 3 minutes on each side for medium rare venison. Transfer to a plate and cover loosely to keep warm. Don’t wash the pan.
Place the pan back over a high heat and add the vinegar and red wine. Let it bubble up and reduce by half. Add the beef stock, redcurrant jelly and garlic and season. Simmer for 5 minutes then add the berries and cook until they soften and the sauce is reduced and syrupy. Stir in the butter to make a lovely glossy sauce.
To serve: Slice the venison against the grain and arrange on plates. Add the resting juices to the berry sauce and spoon over the top. Serve with a cooked green vegetable.
Bon apetit!
Display MoreFor those deer, elk & antelope hunters out there:
Berry Pan Sauce
Tender and lean, these venison medallions pair beautifully with this simple and very tasty pan sauce.
INGREDIENTS:
400 grams venison medallions
olive oil
Chinese 5-spice
sea salt and ground pepper
Sauce
2 tablespoons balsamic vinegar
½ cup red wine
½ cup beef stock
3 tablespoons redcurrant jelly
2 cloves garlic, crushed
1 cup frozen blackberries or raspberries or a mixture of both
small knob butter
METHOD:
Brush the medallions with oil and sprinkle each side with a tiny pinch of 5-spice. Season with salt and pepper.
Heat a sauté pan until hot then cook for 3 minutes on each side for medium rare venison. Transfer to a plate and cover loosely to keep warm. Don’t wash the pan.
Place the pan back over a high heat and add the vinegar and red wine. Let it bubble up and reduce by half. Add the beef stock, redcurrant jelly and garlic and season. Simmer for 5 minutes then add the berries and cook until they soften and the sauce is reduced and syrupy. Stir in the butter to make a lovely glossy sauce.
To serve: Slice the venison against the grain and arrange on plates. Add the resting juices to the berry sauce and spoon over the top. Serve with a cooked green vegetable.
Bon apetit!
There is a cooking thread also. I forget the title but it would be a nice addition to that thread so that people could find this later. BBQ and Sides is one thread and there is another one
Spoted this week, Nuc’em in its’ native environment...
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Silver Lake on the way to Big Bear today
Beautiful day today in Playa Del Ray visiting my son.
But this place is just not for me.
Can't wait to get back to Virginia tomorrow.