Grower13
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OK so I have only lived here for almost three years now...there is a 3 gal hole....filled with a 3 gal nursery pot....empty but near the trash can....for three years my wife has asked me to fill the damn thing in....I did not.....today while carrying a few heavy sacks I stepped in the hole, twisted my ankle, skinned my shin, and sorta hurt my knee...it has a little burning on the inside....hurt my lower back....now after two perc's and a few shots of tequila I got the damn shovel and filled it in.....peace.
I need to get one of those machines. I have put it off too long, sure simplifies things imo.
Kinda like locking the barn door after the horse ran off, huh? That would have jibed my back so bad I'd be screaming.OK so I have only lived here for almost three years now...there is a 3 gal hole....filled with a 3 gal nursery pot....empty but near the trash can....for three years my wife has asked me to fill the damn thing in....I did not.....today while carrying a few heavy sacks I stepped in the hole, twisted my ankle, skinned my shin, and sorta hurt my knee...it has a little burning on the inside....hurt my lower back....now after two perc's and a few shots of tequila I got the damn shovel and filled it in.....peace.
Not much. Just misting here.How much rain have you gotten so far goldnboy? We had .7 when I checked my gauge around 5 pm. Its been so long since it rained, I almost forgot what it was like. Buffalo grass is greening up already.
Got a crock pot? All kinds o' shit you can toss in there with it.I have a 7 lb pork shoulder I need to get cooked. Anybody have any tricks or ideas to make something a little different than just smoked or oven baked?
I have a 7 lb pork shoulder I need to get cooked. Anybody have any tricks or ideas to make something a little different than just smoked or oven baked?
Curing salt, or "pink salt", pulls the moisture out, and delivers your spices. Give it a try, Morton's Tender Quick is about the same price as table salt.Never heard of curing. I get canadian bacon made when we have hogs butchered. They smoke the loin then slice it thin, we use it for sandwich meat and on pizza.
Kinda like locking the barn door after the horse ran off, huh? That would have jibed my back so bad I'd be screaming.