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I went to Walmart to stock up for the storm. 30-pack of blue lights, celery and salsa. Also returned the dud confetti poppers I bought for NYE yesterday.

Posted
  On 1/2/2014 at 1:07 AM, Gugny said:

Which one?

 

Bald, about 12 inches of snow at the summit. We were the second ones up, had the summit to ourselves. Encountered a group of 12 going up when were almost to the trailhead, not a single snowshoe on any of them. Before we left the parking lot we heard them coming back down.

 

  On 1/1/2014 at 11:39 PM, Gugny said:

I went to Walmart to stock up for the storm. 30-pack of blue lights, celery and salsa.

 

I never considered dipping celery in salsa, let us know how it turns out.

Posted
  On 1/2/2014 at 1:22 AM, Just Jack said:

Bald, about 12 inches of snow at the summit. We were the second ones up, had the summit to ourselves. Encountered a group of 12 going up when were almost to the trailhead, not a single snowshoe on any of them. Before we left the parking lot we heard them coming back down.

 

I never considered dipping celery in salsa, let us know how it turns out.

 

Celery with salsa is a great non-fat, yet filling, snack. Another is fat free pretzels with mustard and/or salsa. Most salsas are fat free. I've got traditional salsa, salsa verde and black bean/corn salsa on hand, and they're all fat free.

 

Roads must have been horrible, no?

Posted

I made sausage. 5 lbs of venison/pork breakfast sausage (with sage, cayenne, white ground pepper, maple syrup, etc). Ground the meats, mixed in seasonings and put into sheep casings and linked. Was a lot of fun. They are very tasty. Thanks to Chef Jim for his recommendation for Sonoma Sausage website recipes. I have a picture of them but have no idea how to post pictures on TBD. Happy New Year all.

Posted

1.5 hour yoga class, lunch at a terrific Chinese restaurant, Winter Classic, went bowling, dinner. Now sitting done to read for a bit. Work tomorrow - in office by 7.

Posted
  On 1/2/2014 at 1:38 AM, BringBackFergy said:

I made sausage. 5 lbs of venison/pork breakfast sausage (with sage, cayenne, white ground pepper, maple syrup, etc). Ground the meats, mixed in seasonings and put into sheep casings and linked. Was a lot of fun. They are very tasty. Thanks to Chef Jim for his recommendation for Sonoma Sausage website recipes. I have a picture of them but have no idea how to post pictures on TBD. Happy New Year all.

Wow. Mouth is watering.

Posted
  On 1/2/2014 at 2:11 AM, Gugny said:

 

Wow. Mouth is watering.

It was a good time. I know you're a "foodie" so you'd get a kick out of it. Fun time. If I go to the TBD opener and if the sweet Italian (venison/pork) turn out as good I'll bring.
Posted
  On 1/2/2014 at 1:29 AM, Gugny said:

Roads must have been horrible, no?

 

Actually the roads were fine. Only thing was the parking lot had not been plowed, but I got snow tires and AWD. It was probably 6-8 inches in the lot.

Posted
  On 1/2/2014 at 2:14 AM, JR in Pittsburgh said:

Homemade sausages > celery dipped in fat-free salsa.

 

(Of course, starting tomorrow with my weight loss plan, all I am going to be eating are celery sticks...)

Me too...or I can start climbing mountains like Jack.
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