≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

Keep it clean, folks! (…more or less.) sausage making

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outlaws inlaws


Now Whoaaaa Pards… Just a cotton-pickin’ minute! 

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by Frank L. Visco
My several years in the word game have learnt me several rules:
  1. Avoid alliteration. Always.
  2. Prepositions are not words to end sentences with.
  3. Avoid clichés like the plague.(They’re old hat.)
  4. Employ the vernacular.
  5. Eschew ampersands & abbreviations, etc.
  6. Parenthetical remarks (however relevant) are unnecessary.
  7. It is wrong to ever split an infinitive.
  8. Contractions aren’t necessary.
  9. Foreign words and phrases are not apropos.
  10. One should never generalize.
  11. Eliminate quotations. As Ralph Waldo Emerson once said, “I hate quotations. Tell me what YOU know.”
  12. Comparisons are as bad as clichés.
  13. Don’t be redundant; don’t use more words than necessary; it’s highly superfluous.
  14. Profanity sucks.
  15. Be more or less specific.
  16. Understatement is always best.
  17. Exaggeration is a billion times worse than understatement.
  18. One-word sentences? Eliminate.
  19. Analogies in writing are like feathers on a snake.
  20. The passive voice is to be avoided.
  21. Go around the barn at high noon to avoid colloquialisms.
  22. Even if a mixed metaphor sings, it should be derailed.
  23. Who needs rhetorical questions?
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662 thoughts on “≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

  1. Happy birthday Bob, from me and my 3 Jack Russell’s (Totty, Darwin and Sherlock) 😉

    Just a couple of some of the pizza’s and flatbreads I made recently

    I am making a new batch this afternoon (if it doesn’t rain)….

    (hope the pictures are showing……)

  2. Love the asparagus – tomato combo Badjak, looks like I could eat that right now! Off to the gun range in a bit to practice up, then back home to get the pork loins on the Pro 100 along with a rack of beef ribs backed off of a standing ribeye roast to go on the Weber kettle. Bob will have a nice time snacking the next few days. What’s in the top pizza? I might make a pizza tomorrow, capicola, Canadian bacon, onion, and a bit of pineapple, always tomato sauce and mozzarella. RAY

  3. Looks like Bob is going to have a good time 🙂

    The top pizza is a simple tomato onion cheese pizza.
    I am a bit of a minimalist when it comes to the amounts of toppings, so not that much cheese

    It didn’t rain yesterday, so my supplies are back up.
    This one is a chorizo-cheese pizza. The sauce was tapenade with a bit of chili and tomato juices


  4. I’m trying to dodge the rain myself right now Badjak. I’ve had 18 pounds of pork loin going on my smoker now for a total of right about 19 hours, my internal temp is 132ºF. I need to get to 145º in the next couple of hours, it’s beginning to cloud up here, rain is forecast this afternoon. Maybe I’ll jack the smoker temp up to 180º from 175º, I really don’t want that baby sitting out in the rain! RAY

  5. And you definitely don’t want almost 9 kg of pork loin going to waste!
    Hope it all went OK.

    It’s early morning here, and I am contemplating what to eat for dinner….. I think some belly pork or chicken thighs on the braai sounds like a plan.

  6. The Canadian bacon came of great, beat the rain by an hour. My latest culinary endeavor involves dry aging whole deboned standing rib roast in UMAi dry steak bags.


    I’ve got two going in my fridge at the moment, one will be ready for New Years Eve company and the other will age to Feb. 1st. I ordered a Sous Vide cooking device that will arrive tomorrow, should be interesting to see if the results match all the hype.

    I most often grill steaks over hot coals on my Weber kettle, tho lately I’ve taken to using a method I saw on TV from Alton Brown. It takes a ribeye steak and places in into a 200º oven until a internal temperature of 120º I achieved, at that time the steak is pulled from the oven and given a ten minute rest. While the steak is resting and the carry-over brings the temp up to about 130º I heat up a iron skillet to over 600º, then sear each side for 45 seconds. The steaks come out absolutely perfect every time, so I’ll be interested to see how the sous vide method stacks up. RAY

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