4th Unofficially Official Halo Chat Thread: The Sequaling!!!

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DaveOno

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Rain! Nice.

It has been a while. I like wings crispy, but not lawns. I'll have to check my well. I have a very old fashioned well, about 3 foot in diameter and 31 feet deep. Easy to see the level. It usually has 20 or 25 ft of water, but lately it has been down a bit. In 20 years, I have ran dry twice. Whenever it rains, I can only say, "Thank you!"

I could have a deep well dug. A 5 inch by 200 ft well like all my neighbors have. But the price is beyond prohibitive now.

Rain. Nice.
 

DaveOno

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So I found a really good amplifier tech shop to get my Marshall guitar amp fixed. I was going to run it over there today, but thought I'd plug it in at home first. And guess what? It is working perfectly!

But it was working perfectly before, until 30 minutes before the last gig, where it would cut out!

Murphy's car law applies: It will fail when you can least afford it, but it will work perfectly for the mechanic.

sigh

(I might take it over anyway)
 

DaveOno

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Morning kids!

And Dave...that sux!!!
Yea, it does. I should be happy cause it's working? And working so far today.

So, I played thru the amp most of yesterday, turning it off, letting it cool, and back on. And on for a few hours. It has worked perfectly. But my trust is gone. If I use it, I'll hafta take my other amp as backup, just in case.

But it does sound great, so much better than the little backup amp.
 
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DaveOno

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I made something totally unhealthy and decadent... Linguini Carbonara with clam.

Rendered down some pancetta (italian unsmoked bacon) in a bit of olive oil, added chopped garlic, then white wine and the juice from the can of clams. At 3 minutes to go I add the chopped clams.

In the serving bowl there's a LOT of grated parmigiana. You stir in a raw egg. It makes this thick sauce. When the pasta is done, you add a few tablespoons of the pasta water to the egg/cheese to temper it. Then add the pasta, toss it. The heat from the pasta helps cook the egg a bit. Then add the pancetta and clams.

MMMmmmmmmmm.
 
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