I'm feeling lucky at 83 degrees and 11% humidity.
Well, mostly lucky. My sinuses do not like 11% humidity.
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Has any found a supplier or company that has tobacco e-juice like or very similar to MFS Turbosmog, Tall Paul, or Red Luck?
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I'm feeling lucky at 83 degrees and 11% humidity.
Well, mostly lucky. My sinuses do not like 11% humidity.
I’d take 11% without thinking twice.I'm feeling lucky at 83 degrees and 11% humidity.
Well, mostly lucky. My sinuses do not like 11% humidity.
checked with the wifey on long term effects... the only thing she said she had was some pain lingering from the surgery site from the lumpectomy and some residual internal scarring from the radiation treatment... another thing she had issues with during chemo was the fluid retention ( especially right after chemo too much saline etc) and as far as nausea, if you get the patch ( sancuso?? its an Rx type not OTC), put it on your tummy
I'm feeling lucky at 83 degrees and 11% humidity.
Well, mostly lucky. My sinuses do not like 11% humidity.
at 11% I would be like .... a mummy... all dried out and dusty.
at 11% I would be like .... a mummy... all dried out and dusty.
And so I am - like a mummy! I use hand lotion constantly, a humidifier at night and I drink half a gallon to a whole gallon of water every day.
It’s still more tolerable than high humidity. I count my blessings and I don’t envy your gills!
Good Morning Army. Another hot one today. Supposed to be in the upper 90's with no rain all week.
Summertime has arrived.
Have a Safe and Blessed Day
Summertime has arrived.
Have a Safe and Blessed Day
Doing a little gardening work before it gets hot while Mamaw fixing Steak and Eggs.
Life is Good.
Life is Good.
Everything outside is already wet with humidity. Gonna be an inside day here...probably all week.
Morning friends! I’ve been awake for an hour now. I never wake up at 5:30 am but I’m glad I did this morning. It’s blue skies, 64 degrees and 38% humidity. We have a windy and rainy day on tap. It’s nice to enjoy this lovely weather before that hits.
Coffeeeee!
Coffeeeee!
I recently saw the episode of State Plate that featured North Carolina. So I gotta ask our NC boys:
BBQ. Red or white?
BBQ. Red or white?
If I ever get my chainsaw going, I'll be outside. I think I may have carb problem. It seems a little young for this, two years old, but when I pull the plug, it's very wet as is the cylinder. It floods easily, I haven't rebuilt a carburetor since around 1969 but I'll bet it will come back to me with the help of youtube.
Monday gathering got changed to today (just me, DH and my folks)
So, I have 2 racks of baby back ribs just into the oven @ 250 sealed and smothered in Sweet Baby Ray's.
Will let that sit in there for about 3 hours then open, flip and baste about every 10 for about an hour.
On to the cole slaw...
Not really what I wanted to do today
So, I have 2 racks of baby back ribs just into the oven @ 250 sealed and smothered in Sweet Baby Ray's.
Will let that sit in there for about 3 hours then open, flip and baste about every 10 for about an hour.
On to the cole slaw...
Not really what I wanted to do today
I'm making the exact same thing today except I bake them sealed at 225 for 3-1/2 hours plus 20 minutes with SBRs on it. Mmmm.Monday gathering got changed to today (just me, DH and my folks)
So, I have 2 racks of baby back ribs just into the oven @ 250 sealed and smothered in Sweet Baby Ray's.
Will let that sit in there for about 3 hours then open, flip and baste about every 10 for about an hour.
On to the cole slaw...
Not really what I wanted to do today
Red. But I'm a Chicago boy. They love their vinegar bbq here though. Oh, Boy!I recently saw the episode of State Plate that featured North Carolina. So I gotta ask our NC boys:
BBQ. Red or white?
Just buy a new carb. They don't cost anything and a rebuild kit is pert near what new costs anyway. Not a hard job. Get new fuel and air lines too and a new primer bulb n gas filter while you have it apart. The lines can be a little bit of a pain to thread through the gas tank. I find making a fish tape with wire to be the best method if the shoving & pulling method doesn't work. Some tanks are easier than others. My chainsaw was a pain until I went to the fish tape method.
Take photos in the event your Alzheimers kicks in and you forget where stuff goes.
SBRs started in Chicago. They sold to small mom and pop shops. When I lived there I always liked trying different bbq sauces and one day I saw a bottle of SBRs sitting by itself on a shelf all dusty. No one ever heard of them including myself. But what the heck, I went for it. Best culinary decision I ever made. Since then I lost my desire to try different sauces. When I do I'm always sorry I didn't use SBRs. They went big time. I discovered Mountain Dew in a similar fashion. I was guzzling that stuff before anyone ever heard of it.
I recently saw the episode of State Plate that featured North Carolina. So I gotta ask our NC boys:
BBQ. Red or white?
White. Pork (baby pig or Boston ....) cooked low heat (<250*F) for hours while basting with water/ vinegar mix. Add ketchup, mustard, spices to flavor in basting mix. And pull the meat from the bone (Never cut) before chopping.
Texas (ketchup based) BBQ looks like an afterbirth to me. Give me Carolina BBQ !
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