The Grandma welcomes you with open arms!

Rave Ramsey says go to Coachella with unpaid credit card balances.

You should get a pot holder!

Hell yeah. The meal looks delicious!

Love to use my old milk and vinegar to sub for buttermilk!

Makes me feel like an alchemist

The rise on that sunnofabitch!!!

Thank you ♥️

I was gonna leave you high and dry until you came around!

Super simple marinade.

• black soy sauce
• light soy sauce
• mirin
• lao gan ma chili crisp
• sambal
• grated garlic
• grated ginger
• grated onion
• turbinado sugar
• salt

Roast at 400 on a wire rack, apply extra marinade halfway through cook time. Garnish with sesame seeds.

Lmao exactly aligns with the stories from the farmers at my pub. Got a good chuckle out of the anecdote about needing it before a snow storm and the techy being slow.

Goes to show what book smarts with no street smarts will get ya. That multimeter is scary if it’s your first time using it!

I moved to ag country recently and all I know is fuck Deere. Thank you for confirming my hate towards them

You cannot just use a tempur pedic bed on slats without their box spring. It’ll sag between the slats.

I used plywood for under my tempur pedic but drilled 4" holes along it to give it breathing room. Also upholstered it with an old sheet to help with breathing room.

No mold or sagging after a couple years! No huge box spring or cheap, noisy slats.

The winters here are about 4 months of straight rain and 40F - lousy grilling conditions 😅

Do note the corn got some more time over the coals before being slathered with seasoned garlic butter.

Thank you!!!

Marinated for about 30-45 mins in the following:

• salt
• freshly minced garlic
• lao gan ma chili crisp
• cayenne pepper powder
• black pepper
• pinch of dried marjoram
• pinch of smoked paprika
• garlic powder (tastes different than the fresh stuff)
• (small pinch) white wine vinegar

It’s not as outlandish as it seems all written out.

Peel and devein the shrimp, these were quite large Pacific caught bois on special at the monger in town.

Make sure to cut a nice slice down the back when deveining to get that curlll

God, I wish 🦘🐨

Holy fuck my man

I was going to ask how you got the thin shavings of lamb. It looks absolutely wonderful, I’ll have to make it soon.

Wait, let him cook

I’ve had custom icons for so long, I think I’ve missed three design updates as of now.