A Hole in Two

Today's Gratis Premium Design Upgrade Helly, call your seamstress Previously  I've been sewing all winter to get ahead

Indoor Pulled Pork

Indoor Pulled Pork I love pulled pork (doesn't everyone who can?), and  previously bragged on my slo-cookin' crock pot version.  As good as it was, there were taste sacrifices made in return for lazy.  There was no "bark," that crispy shell that adds so much to texture and flavor, and no smoke flavor (although liquid smoke* would work here as well).  I saw this recipe on  America's Home Kitchen, and when I bought the book I received A CD set of all the season's episodes.  This was a favorite watch (maybe 5 times); yesterday I pulled the trigger. As Chris Kimble says at the end of the video - you will never taste finer. Unplugged There are two steps that I messed up on, one was beneficial, the other maybe not. The recipe calls for a 5 pound boneless Boston butt.  When I went to slice it- well, it wasn't boneless.  No problem, I cut the bone section out and plopped it alongside the other.  What happened is this was maybe the most delicious part.  Before I took pictures me, Hucker and MoSup had picked it clean. After 2 hours of brining, and after I'd applied the wet and dry rubs, I emptied the brine container and found all the salt and sugar sitting in a lump.  The next time I'll dissolve in a quart of hot water before proceeding.  Did this have any effect?  I don't know. This takes more tending to than the crock pot version, but the smoky taste and bark make it well worth while.  BTW, the sauce is fabulous, although MoSup said it didn't need sauce. *I used to eschew liquid smoke as a chemical contrivance until I saw this video.  You can overdo it, but it definitely adds to certain flavors.

Only Pair of Matching Singing Bird Pistols

This event is black tie; invitation only. Ahem.

Tim W

SS-Date Gate

Barn Army Morning Report SS-Dategate Eyes Only

“ Let's pretend that—  A SS agent, attached to Obama's Columbia visit, picks up a girl in a bar  and takes her back to his hotel room to see his etchings.  Come time for her to leave, she demands payment.  That's right, she's a hooker.  The agent, thinking it had been his great looks and personality that won her over, refuses  payment.  The girl reports him to the policia, who go to the hotel and ask for the guest register, which they cross reference  against the roster of the SS  contingent supplied by the  president's people. More Ruh-Roh Columbian hotels keep tabs on which guests have overnight visitors, and charge them for that occupancy.  Tipped by the spurned-hooker  investigation, the hotel might check video from surveillance video on  rooms let to this SS unit (mostly single, with  a rep for off-duty rowdiness). Maybe something like 17 of them had "visitors,"  for which the Secret Service maybe was charged additional $$.  And  maybe the police go to team Obama with these complaints, and there you have it.  The whole thing  from one  agent's refusal to pay a hooker he thought was only a "date."  I'm just sayin' ”

Home Cinabons on the cheap

FOOD Premium Content Cinabons on the cheap

“   Cinabons are a family favorite, but they're pricey, and quite large (high calonic caloric).   I started making them with my Cuisinart Bread Maker (a truly great thing), but they're a few hours in the making, and relatively labor intensive. Still, MoSup loves her Sunday Cinabons, so I went to the test kitchen.    Pillsbury makes a Cinnabon , but a tube of 8 costs a hefty $3.75.  But that's not why you'll want to buy the cheaper store brand. This is why.  They cost about $1.29 for 8, but more importantly store brand cinnamon rolls  unroll very easily (see my picture); whereas the Pillsbury won't  unroll at all. You see where this is headed then.  Do this filling: (Real Cinnabons don't add the granny sugar; your choice) 1/3 cup brown sugar, firmly packed 3 tablespoons granulated sugar 1 tablespoon plus 2-1/2 teaspoons ground cinnamon 3 tablespoons unsalted butter, melted This is enough for two batches, so save half for next week.  Unroll the packaged cinnamon rolls, over-spread with your filling, and re-roll.  Cook per package instructions.    I add Craisins, because we add Crasins to everything.  You can extend the provided  icing with a  little cream cheese if you want more goop. So,  for just a little added work you'll have something that's remarkable.   Yum.  Yum.  What's that?  You have Type 2 diabetes?  Even better. You're welcome. ”