≡ 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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HOW TO WRITE GOOD
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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661 thoughts on “≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

  1. I’d love to have you over for dinner anytime you’re in the neighborhood Badjak. The Sous Vide appliance was a huge success, it cooked my initial New York to absolute perfection throughout. I expect the aged ribeye steaks to be about the best I’ve ever had. I’ve got no more room in my fridge for meat aging but while standing rib roast is on Christmas sales this week I think today I’ll get another little four-ribber and steak it out for the freezer, maybe get a little more practice in before NYE. Merry Christmas! RAY

  2. Sounds good…

    Some sad news, one of my pups got taken by a python.
    I thought I got him out of the coils in time, but some internal damage must have been done and the poor boy unfortunately didn’t survive.
    Very sad

  3. …guess it’s open season on pets. My commiserations- – daughter’s family cat, Lisa Marie (offspring of “Elvis the Cat”) almost got taken by her own version of a python- – an 8-foot-long green Christmas ribbon. We thought it might bunch up and pass on through, but it was a polymer one and stretched out rather than coil. No amount of considerable barfing helped. $3000 and an intestine surgery later, she’s back home but not eating or drinking well, especially not anything long and green. Hopefully that includes pythons!

    It’s been a rough year for pets. Pepper-the-Dog climbed up on the table last summer while the grand kids’ backs were turned, ate nine grapes, and nearly died before we could get him pumped out.

    I think I’ll stick with cheaper hobbies, like sausage making. For one thing, the intestines are easier to handle.

    Duk

  4. Thanks Duk,
    Yeah, eating christmas decorations is never a good thing…..

    I haven’t been doing a lot of sausage making recently. We are in the wet and hot season now, so not the best of climates. And lots of other stuff going on.
    Trying to finalise the sale of a plot of land. Not as straight forward here as it could be (one of those long term issues). Hopefully it will all be sorted pretty soon. Then building etc etc as there is nothing there, just an awesome river and a great view!

  5. Yeah, I went thru a couple months of Bob having a ear infection that was tough to get rid of, a couple of grand did the trick. On a brighter note, last night I unveiled the first of my two UMAi dry steak bag rib roasts, aged in the fridge for 31 days. The bags work, the first steak I had was all time! The second standing rib roast will be fully aged to 45 days come Feb.1st, Xmas time is the best time to score these roasts at the best price. I’ve bought a total of three whole seven rib roasts for a average price of right about $5.88 per pound.

    https://www.youtube.com/watch?v=pGMuWEhAWTc

    But wait, we’re not done yet! I got a Sous Vide appliance and have found a great new way to steak perfection. Check out Sous Vide on YouTube, it’s a absolutely foolproof way of cooking, and not just steaks. I’ve been going with salt, pepper, garlic powder, and a few sprigs of thyme, then searing in a cast iron skillet that I heat up to 650º, 45 seconds a side.

    https://www.youtube.com/watch?v=eYRe065d6sc

    Of course I have pictures I could try to post, but by posting these video sites you can get a far better idea of what’s happening. That, and I won’t have the frustration of trying to post a picture only to have my entire missive disappear. RAY

  6. Nobody around this year?
    I’ve decided that I need to get into making beer. Not that I can get any of the equipment here.
    It just means it’s going to be a long term project, but it fits in with my sourdough bread/pizza making, and sausage and bacon making.
    Sooo, I’ve been reading up on things and making a wish list/shopping list for when I am back in civilisation. It’s gonna be the easy way though, from ready packs.
    Luckily I have this 46 kg luggage allowance 🙂

  7. I’m still around Badjak! Brewing sounds like a fine endeavor if you drink enough to make it worthwhile. I’m more of a hard liquor fan myself, have a sweet tooth for single malt scotch. About the only times I ever drink beer will be when making a pizza or sometimes a burger. Then if you make a batch of beer there’s the question of keeping it cold, refrigerator space comes at a premium.

    The wife and I drove over to the coast a few days back and went out onto the Pacific Ocean in a party boat for a Dungeness crab trip, came home with twenty beautiful crabs. I boiled them up in my garage and then set them in a cooler full of ice overnight. The next day we spent hours picking and shelling the crab, then had a feast. Now I’ve got the meat from 29 Dungeness crab shrink-wrapped and in my freezer, I’m crab rich! I made a batch of crab & jack cheese enchiladas with a sauce made of butter, whipping cream, and sour cream, it was decadent. Soon I’ll make some crab-ricotta cheese ravioli, making pasta from semolina flour has become very easy with the use of my Kitchenaid mixer. I guess there’s just the three of us that frequent this site anymore, hard to say. Take care! RAY

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