Friday what you sipping on update...

Cheers y'all.

 

Guzzled down what was left of a growler of Finback Double Sess so I could go get it refilled. Way more in the bottle than I thought. Made for a interesting bike ride to the beer house where i tried everything on tap just for giggles and then to a party. I stopped by an open house to a look around and tell everyone how great the neighbor hood was. Refilled with Cigar City Jai Lai and drank a bunch of that too. Then I went long boarding in on shore wind swell through a rain squall. Twas a great Saturday.

Both of those beers are really good by the way.

 

Just cracked a Smuttynose IPA.....ive got three of them.

 

Yuengling Summer Wheat is where it's at right now, mmmm

 

Palmetto Brewing co. 843 series Island Wit- It is brewed Seville orange peel, coriander and lavender for a floral note

 

Goose Island summer time. A Kolsch style. Very good. Paired with 2 dozen clams popped open by putting them on the grill.
Then a cab to go with a skirt steak. Over salted the steak a bit. But was on time with the grill. 3 minutes a side. 5 minutes rest. Medium rare.
I will have scotch soon. I feel it.
Waves tomorrow.

 

Cappachino, ginger ale, a coffee and refill, water, zzzzzzzzz

 

Cappachino, ginger ale, coffee and a refill, water, zzzzzzzzz

 

I read the news today instead of checking into the forum because it's a slow SI day. Holy Sh!t.

HAS THE WHOLE WORLD GONE CRAZY?

I'm feeling very undude. The bad vibes got me down. I need to perform a dudercism to get my mind limber

****it dude I'm going bowling.

Got any Kahlua?

 

Not sure if this will help, but tonight I am going to sipping on a couple dirty vodka martinis. (Kettle One vodka)

 

couldn't hurt.

 

Skirt steak is amazing. "Ropa Vieja" at the butcher shop where I've been buying it.

 

Yes, sir!

 

I did make a nice apple stuffing stuffed pork chop last night

 

Are we the only ones around here who give a sh!t about the rules!?!?

 

Mark it ZERO!

 

Started working the early sort at FedEx today...works out bc it's right by my f/t gig. 4 to 7 am. I straight dominated...these dudes don't know I'm used to walking 400+ lobster pots down the rail, with all kinds of sh!t that could hurt ya.

Anyway, treated myself to breakfast, and a medium sized doober of some Tang in b/t jobbes.

 

Smokey, you are entering a world of pain.

 

Sure is. We get like 20lbs every year for a labor day shindig and let it sit in chimichurri for a whole day before. The guests think I'm some kind of grill master but beside from making the marinade, which is a little labor intensive, it's so easy to get right.

 

Actual Tang? Like what the astronauts drink?