WTF-Beta

I can buy a lot of fresh local produce for $150. Plus money for dirt, plus plus plus.

Our mantra is low maintenance. I did overseed the yard yesterday, but that will be the extent of my yardwork for the year.

If there's no issue with locating you for emergency services I'd for sure ditch the VOIP phone. We went full cellular several years ago because all our land line ever got was solicitor calls. If you are comfortable with setting up the router I'd go that way. Ours is cheap at $5 a month so we keep it.

Certainly. the question is if it pops how much does it drag the rest of the market down.

I suspect the original post issue will be resolved without deportation. The second is an abomination.

Makes sense, but I had never heard of it.

Yep. I just watch the online. Balancing is no longer necessary.

Yeah, I could live there. More my kind of life.

Yep.

Hammond would be better than Gary. Closer and nicer. Gary is the only place I refused a gig because of where the IT building was and the lack of security in the parking lot. I would have had to carry at work. No thanks.

My Tesla early adopted friend just went through this. There';s an auxiliary 12V battery. If it runs down you are screwed. You can't replace it because the Frunk release is operated by it. He was locked in for a while.

This is not selling me on electric cars.

It is, and easy as it could be. It’s a big lift to make boneless chicken breasts interesting, much less delicious. I get the air chilled or Purdue Perfect Portions, which are pre-brined. Prefer the air chilled. I do recommend fresh herbs for this.

Delicious, easy and you can mix and match herbs of any sort. I've been using Italian parsley and cilantro.

Butter-Basted Chicken Breasts
By Ali Slagle
Published Feb. 27, 2025

Butter-Basted Chicken Breasts

Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes

For juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.

Ingredients
Yield:
3 to 4 servings
1½ to 2 pounds boneless, skinless chicken breasts
Salt and black pepper
1tablespoon vegetable or canola oil
3tablespoons unsalted butter
4garlic cloves, smashed and peeled
4rosemary, thyme or sage sprigs, or a mix

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Ingredient Substitution Guide
Nutritional Information
Preparation
Step 1
Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.

Step 2
Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.

Step 3
Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.

Step 4
Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.

Life finds a way.

We had olive leather in our 2006 Honda Odyssey. Beautiful stuff.

It's crazy. My daughter is paying more in rent than I ever paid for a mortgage, even on a 15 year.

Yeah, in Florida especially you need a car.

Daniel, if you want to learn to cook, let me recommend this - IMO the best learn-to ever. It teaches you techniques that you will need and gives you easy recipes to use with them. I had the 2000 version, but it was updated in 2018. $9 for the Kindle edition, but you could probably get it at the library to check it out.

https://www.amazon.com/Cook-Without-Completely-Updated-Revised/dp/1524761664

I went to happy hour at The Davidson downtown Cincy Wednesday night. Outstanding appetizers, small plates and entrees at rock bottom prices, plus very well-chosen, delicious Italian white, red and prosecco as house pours at $5 a glass. It can be done.

Made this last night, 2/3 of the 1/2 recipe. Only had half a pound of mushrooms so i added green peas. Delicious, and half a cup of rice was more than enough for the two of us. Would easily have fed four as a side dish.

https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/

Thanks! He admitted he's not a wine guy. Well, this is his lucky day - I am.

A Jancis Robinson piece, with which I agree with most everything.

There is a neighborhood breakfast and lunch place with very good food and service. They've started serving dinner Th-Sun, with a full bar. Unfortunately their wine list was clearly chosen by a distributor trying to move some slow-moving product. I ordered a higher end Pinot Noir the other night and it had obviously been opened the prior weekend and was oxidized. They took a bath on that bottle as I sent the glass back.

I'm going to speak with the owner about revamping his wine list, free of charge. If I can get his wines down from $12-$16 by the glass to between $7 and $10 tops, he will sell more wine, attract more wine drinkers and lose a lot less money on bottles gone bad. I think he'll make more money. Wine people like to go where the wine is well chosen and inexpensive. Who knows, it could become a sideline for me.

https://www.jancisrobinson.com/articles/wine-needs-new-social-contract