OT - What are you doing right now?

DoubleEgger

This grasshopper was a ride along at 40mph for about 10 minutes. He made it through the prerinse at the car wash. 

DMW

Browsing the Sheetz online ordering menu, this looks decent..

DMW

Done deal, need to hoof it on over.

DuckDogDr

Watching the chihuahua daydream about being a duck dog or at least tagging along   

DMW

Mission accomplished

saluki2007

DMW said:

Mission accomplished

Guessing you are going to have the sheetz in the morning. 

DMW

saluki2007 said:

DMW said:

Mission accomplished

Guessing you are going to have the sheetz in the morning. 

Hope so...

nolaegghead

nolaegghead

nolaegghead

Those are "no-bake" cookies.  I seem to get hammered and just cook stuff.  Those two tasks are not mutually exclusive. 

Bread is kalamata and queen olive, new mexico chile, red onion from my dehydrator, secret ingredient of poppy seed and such, yeast, yada yada.  Delicious. 

Cookies are white/brown sugar, butter, vanilla, salt, cocoa powder, peanut butter (crunchy), milk, oatmeal, probably some other stuff that I don't remember.  No-bake.  Great thing to make while you are baked.  FIN

YukonRon

Just finished redoing a guest bedroom. Turned a dump space into something decent.
Still working on demo and rebuilding two 100 year old bathrooms. Replacing both. And doing period correct tiling. (PITA)
Next, converting a room to a home office.

saluki2007

That bread looks amazing nola. 

Hook_emHornsfan_74

nolaegghead said:

I haven't had those since I was a kid. Man I loved it when my mom used to make those. Greatest cookies ever. 

Eoin

Ribs on in the morning.

JohnInCarolina

Flying to Chicago and surfing the internet at 30k feet.  Most of the airlines have a well known backdoor around purchasing wifi access.  Good times!

Eoin

Ribs done.



Pork and beef on.

DoubleEgger

YukonRon said:

Just finished redoing a guest bedroom. Turned a dump space into something decent.
Still working on demo and rebuilding two 100 year old bathrooms. Replacing both. And doing period correct tiling. (PITA)
Next, converting a room to a home office.

Is that the one inch tiles or the octagons? I was thinking about the old school octagons in two guest bathrooms. 

YukonRon

DoubleEgger said:

YukonRon said:

Just finished redoing a guest bedroom. Turned a dump space into something decent.
Still working on demo and rebuilding two 100 year old bathrooms. Replacing both. And doing period correct tiling. (PITA)
Next, converting a room to a home office.

Is that the one inch tiles or the octagons? I was thinking about the old school octagons in two guest bathrooms. 

@DoubleEgger
Doing a floor design that will be shared in the shower as well. Will be using what we now call subway tile used early 1900's Paris.

YukonRon

@DoubleEgger
Will also be using octagon for the spaced back shelving.

YukonRon

@DoubleEgger
My concept of the finished layout of the tile.

SciAggie

That will be nice Ron. 

YukonRon

SciAggie said:

That will be nice Ron. 

Thank you, I hope it will turn out. I have made some major modifications, with the demolition, and made a big mistake on the back wall, I don't know why I did not catch it sooner, because I should have known better.

Botch

Eoin said:

Ribs on in the morning.

Eoin, they certainly cut ribs differently in GB.  Is there a particular name for this cut?  I would think they'd dry out a bit quicker, BUT have more smoke/sauce/rub surface area.  

saluki2007

That is going to be beautiful Ron. Will you be putting a glass door on it or leaving it open? We do not have a door for our shower. It's wide open to the elements. 

Eoin

Botch said:

Eoin said:

Ribs on in the morning.

Eoin, they certainly cut ribs differently in GB.  Is there a particular name for this cut?  I would think they'd dry out a bit quicker, BUT have more smoke/sauce/rub surface area.  

These are the full length ribs. I am trying to educate my butcher, in the UK they tend to cut close to the bone on the top of the rib, but from what I see on here, you get more meat left on the top of the rib. They cook faster but dry out if you're not careful as there's not much meat on them.

DoubleEgger

Eoin said:

Botch said:

Eoin said:

Ribs on in the morning.

Eoin, they certainly cut ribs differently in GB.  Is there a particular name for this cut?  I would think they'd dry out a bit quicker, BUT have more smoke/sauce/rub surface area.  

These are the full length ribs. I am trying to educate my butcher, in the UK they tend to cut close to the bone on the top of the rib, but from what I see on here, you get more meat left on the top of the rib. They cook faster but dry out if you're not careful as there's not much meat on them.

No kidding. I thought SRF ribs were lacking in meat....

tarheelmatt

Wondering what HeavyG will be cooking tonight.....

buzzvol

Waiting for Dunkirk to start on Imax. 

Focker

The boy did good at the farmer's market, 13 ears for 4 bucks(guy was nice and told him to grab an extra lucky one), tomaters, peaches, and blueberries.  Got a cool idear on the flag, hoping to make one come Winter.

Testing out the new adapter for a quick clean up seasoning sesh.  Will be a nice camping setup, thanks @HeavyG

Acn

Finished 90% of the back to school shopping, picked up a 10th birthday present for SWMBO Jr, and got a bunch of Costco stuff put away.  Now enjoying a glass of wine on the back porch.