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Marimite on Toast, Banana Smash toast, Nice Cup of Tea.

And now for the Deluxe edition. It adds dual mono Golden Reference regulators and a motor w/ remote for the 47-step attenuator

My parents owned a Mexican restaurant in Anchorage for a short time while I was growing up. The Chili Verde we served at that restaurant was pork based. But it was very different from almost all other Chili Verde I've ever had, by necessity. At that time in the 70's, tomatillos were not available in Alaska. So the previous owner of the restaurant developed a recipe where the 'Verde' was greens based. I think it was a combination of mustard and collard greens. It sounds weird, but it was actually delicious. In fact I still crave it all the time, with no way to quench that craving, as the recipe has been lost for decades now. I just think it's kind of interesting that a complete re-thinking of a popular recipe out of need could develop a very different, but equally delicious variant.

Happy birthday!

iPhone 14 Pro Max next to the OG first gen. The longer you look, the worse it gets. AI does an oil change: Salma Kayak. Mamiya 645, Kodak Ektar. Meow.

Okay, the iFi Signature Finale is now an additional $50 off. I'll just keep posting here until it's free.

Happy Birthday

Happy Birthday!

Broil to char for everything pictured and also the peppers, peel the peppers after charring, add that all to a crock pot and use an immersion blender to mix. Add a cup or two of chicken stock. I also pan fry cubed pork (salted and peppered and dredged in flour) and add that. I then let the whole mess cook for at least six hours or so. There is definitely mention of reincorporation, I may have to try that out to see if you can get some additional flavor without unpleasant bitterness.

Happy birthday!

Plot twist: now the left channel got the hum, albeit quite faint. Right channel still ok after the above cleaning. Cause is probably the same - the above diagnosis steps led to the same conclusions and I did hear some squeaking a few hours before the hum started, which also points to debris inside the driver. Time to gut and clean the insides of the left driver as well, then... Will report later how that goes.

Very Happy Birthday Jim!

Sure, why not? It's just an entry level version of Logic (or so I've been told by those in the industry).

Having recently put together a bunch of metal shelves, I sure hope he (yes, I am assuming it is statistically likely that it is a "he") put spacers or shims or something to reduce rattle.

Happy birthday! (party favour noise)

How does that work? You roast the ingredients first, then mix 'em?

The recipe says to remove the skin and suggests doing it in water or stock that gets strained and used in cooking. I was confused at first, but I think it's meant to be removed and tossed.

You'd have to be very careful with that recipe as too much pepper skin will make them very bitter. I left the skins on once and the chili was nowhere near as good. Would take quite a bit of "to taste" type manipulation to be good but very well might be worth it. And pork enchiladas verde are one of my favorite things that I do not make myself. I should change that.

Valentine Snail Mail 2021 https://album.link/i/1636341239 Example: Shortish (31min), but very enjoyable listen from Snail Mail.

I think Alexsander will appreciate it. 😆

When I read this recipe, I thought of you and your chile verde and enchilada habits and how it would meld them. I'm going to try it with chicken but pork would work too... https://www.seriouseats.com/the-best-chicken-enchiladas-recipe?hid=afbcd5ec2924e6f4f4e9ae4ec9315e2afffcdd9a&did=10340377-20230923&utm_source=seriouseats&utm_medium=email&utm_campaign=serious-eats_newsletter&utm_content=092323&lctg=afbcd5ec2924e6f4f4e9ae4ec9315e2afffcdd9a

Fall is upon us, so chili verde. Not pictured, another entire pan of peppers.

Happy Birthday!