dfunk - Network

Lovely! Incredible photos.I like the birdie navigation buttons.The doe chomping spring growth with gusto might be a favorite. There's...

Lovely! Incredible photos.
I like the birdie navigation buttons.

The doe chomping spring growth with gusto might be a favorite. There's several... https://flipping.rocks/@loren/113800751101676846

Excuse yourself--go away! [Phyllis at home--from the 1980's]

Excuse yourself--go away! [Phyllis at home--from the 1980's]

Passing on:It's a tough time of the year.Could two followers please copy and re-post this message to show that someone is always there?...

Passing on:
It's a tough time of the year.
Could two followers please copy and re-post this message to show that someone is always there? Please reach out for the assistance you need if you need it.

National Suicide Prevention Hotline
UK: 0800 689 5652
US: 1-800-273-8255
Canada: 1.833.456.4566

Seriously, though. All those little steam vents makes a nice pot o’ rice

Seriously, though. All those little steam vents makes a nice pot o’ rice

One more item in the Galloping Gourmet Perfectionaire.. frozen up leftover eggplant parm. A feast!

One more item in the Galloping Gourmet Perfectionaire.. frozen up leftover eggplant parm. A feast!

Feasting on leftovers and Irish whiskey we find: FResh medium grain brown rice, Costco spanakopita liberally buttered and spiced, and last...

Feasting on leftovers and Irish whiskey we find: FResh medium grain brown rice, Costco spanakopita liberally buttered and spiced, and last leftover, boeuf bourguignon — started with Julia’s recipe.

@TheEddieShow Eddie, just catching up, and distressed to read of your encounter with the trumper in the Circle K. Thanks for stepping up,...

@TheEddieShow Eddie, just catching up, and distressed to read of your encounter with the trumper in the Circle K. Thanks for stepping up, damn, I know that’s hard. Good character on your part. If you’re like me it’ll boil with you for awhile. Toxic energy.

So dangerous, these people.

Good on you. Thinking kind thoughts

@birb xkcd.com/rss.xml

@birb xkcd.com/rss.xml

I follow a few web comics. A nice leavening of the timeline :) https://mastodon.social/@ablueview/113175886533131965

I follow a few web comics. A nice leavening of the timeline :) https://mastodon.social/@ablueview/113175886533131965

Fascinating article about the practical use of vultures (everyone’s favorite bird :) https://scicomm.xyz/@ianrosewrites/113136396272250174

Fascinating article about the practical use of vultures (everyone’s favorite bird :) https://scicomm.xyz/@ianrosewrites/113136396272250174

Well said… https://beige.party/@TheBreadmonkey/113130774806691121

Well said… https://beige.party/@TheBreadmonkey/113130774806691121

Cute little joke… https://mastodon.social/@VeroniqueB99/113104917239332799

Cute little joke… https://mastodon.social/@VeroniqueB99/113104917239332799

The completed flat, right, and point, left, out of the refrigerator and wrapped this morning not as pretty, but a nice job

The completed flat, right, and point, left, out of the refrigerator and wrapped this morning not as pretty, but a nice job

Before splitting

Before splitting

Finally! the brisket is done with most of the cleanup by 11 pm. The point cooked faster so I ended up filleting it off so to give the flat...

Finally! the brisket is done with most of the cleanup by 11 pm. The point cooked faster so I ended up filleting it off so to give the flat some alone time. It cooked another 2 hours.

A couple of hours in and the brisket is looking good. Probe at 125 F. When it hits 250 I’ll do a Texas Crutch by sealing in foil and...

A couple of hours in and the brisket is looking good. Probe at 125 F. When it hits 250 I’ll do a Texas Crutch by sealing in foil and continuing for several hours

I’m smoking a beef brisket today. It’s been dry brining for three days this morning. It goes into the smoker at 225° probably it’ll...

I’m smoking a beef brisket today. It’s been dry brining for three days this morning. It goes into the smoker at 225° probably it’ll take, I don’t know, at least 10 hours :)

@futurebird aYikes, no fella… A sister on adventure

@futurebird aYikes, no fella… A sister on adventure

@futurebird Zap dab there ye go. Tiny little fella https://mastodon.social/@mycrowgirl/113025565697911068

@futurebird Zap dab there ye go. Tiny little fella https://mastodon.social/@mycrowgirl/113025565697911068

Ah, ahem.. Haven’t posted in a bit. Several bits. I’ll try to do better.I’ve made bacon. This is finished, ready to cool out and...

Ah, ahem.. Haven’t posted in a bit. Several bits. I’ll try to do better.

I’ve made bacon. This is finished, ready to cool out and vacuum seal. Each of these chunks will be bisected and sliced into 5 or 6 slices for frying. They were in dry (damp) cure for a week, then open air to dry off in fridge. Four hours of smoke at 200 degrees F. Didn’t take enough pictures. Here’s the hoard-o-bacon, though