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Captain Ron

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Captain Ron last won the day on January 13

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  1. So we generally have a house white & red that we keep on hand by the case (or 2) just as daily drinkers. Our white is thus: Dipinti Chardonnay - $15 a bottle. Red La Salare Montepulciano - $9 - great for the price. the red is about to be replaced only because 20+ cases later we need something new. The candidates that remain Cherchi Midi - $13 Notre Dame Des Pallieres Cotes du Rhone - $13 Very good wine doesn’t have to cost a fortune. You just need to drink a lot to find it.
  2. Connections Puzzle #653 🟨🟨🟨🟨 🟩🟩🟪🟦 🟪🟪🟪🟪 🟩🟩🟩🟩 🟦🟦🟦🟦 Wordle 1,375 4/6 🟩⬛⬛🟩🟨 ⬛🟩⬛⬛⬛ 🟩🟩🟩🟩⬛ 🟩🟩🟩🟩🟩 🙂 Daily Quordle 1156 4️⃣9️⃣ 🟥3️⃣ m-w.com/games/quordle/ 🟩⬜⬜⬜🟨 ⬜🟨🟨⬜⬜ ⬜⬜⬜⬜🟩 🟨🟨⬜⬜⬜ 🟩⬜⬜⬜🟨 ⬜🟨🟨⬜⬜ 🟩🟩🟩🟩🟩 ⬜⬜⬜⬜⬜ ⬛⬛⬛⬛⬛ ⬜🟩🟩🟩🟩 ⬛⬛⬛⬛⬛ ⬜🟩🟩🟩🟩 ⬛⬛⬛⬛⬛ ⬜🟩🟩🟩🟩 ⬛⬛⬛⬛⬛ ⬜🟩🟩🟩🟩 ⬛⬛⬛⬛⬛ 🟩🟩🟩🟩🟩 ⬜⬜🟨🟨⬜ 🟩🟩🟩⬜⬜ ⬜⬜🟩⬜🟨 ⬜⬜⬜🟩⬜ ⬜⬜🟨⬜⬜ 🟩🟩🟩🟩🟩 ⬜⬜⬜⬜🟨 ⬛⬛⬛⬛⬛ ⬜🟨⬜⬜⬜ ⬛⬛⬛⬛⬛ ⬜🟨⬜⬜⬜ ⬛⬛⬛⬛⬛ ⬜🟨⬜⬜⬜ ⬛⬛⬛⬛⬛ ⬜🟨⬜⬜⬜ ⬛⬛⬛⬛⬛ ⬜🟨⬜⬜⬜ ⬛⬛⬛⬛⬛ Thrice Game #635 → 11 points! 🎲: 3️⃣2️⃣2️⃣2️⃣2️⃣ https://thricegame.com Connections: Sports Edition Puzzle #183 🟢🟢🟢🟢 🔵🔵🔵🔵 🟣🟣🟣🟣 🟡🟡🟡🟡
  3. I would love for Poch to stick around post 2026, but I don't think he will. This was just for the World Cup and that's it. It really shows the short-sightedness of the decision to bring back Gregg, just like Bradley in 2010 and Klinsmann in 2014. It risks putting the team back should the coach fail mid-cycle. I think we got really lucky with Bradley flaming out a year later. But Klinsmann really put us behind the 8-ball to the point we missed out in 2018. Now Gregg ... Given the small windows of opportunities the national team coach has with the team - you need to maximized the amount of time these guys get. We should have brought in new blood after 2022. I will say this - some of the decisions of this window really do raise some concerns about Poch as a national team coach. Does he have the chops for it? While coaching is coaching, there is a difference between national team coach and a club coach. Some can do both, some can't. Many said Klinsmann wasn't a club coach, but a great national team coach. Someone online questioned if Poch is doing a lot of the right work as an NT coach. Does he call teams for status? I know Wright just came back from injury, but he played 4 games before this window - two full games, one of which he scored a hat trick! His call ups on injury?
  4. 5W-20, 5W-21, whatever it takes.
  5. A buddy of mine asked about the color or this batch. He's not wrong it's a touch darker, especially from Year 1. Looking at dates - I was realizing batch 1 was produced end of March (date code on that picture is March 26th). Clearly this last batch was from March 23rd. Usually darker color is from later in the season. But I think the warm snap I mentioned might have affected this year's production, at least in Vermont. It might have resulted in a darker color. It certainly tastes more "mapley". Year 1 (2023) Year 3 (2025)
  6. I missed a few more pictures. When bringing the syrup in I ended up with 2 “batches” and they boil at different temps The light was boiling at 209 the dark at 215. I would eventually combine them and get it done. boiling at 220.
  7. Seen at one of the building in our office complex
  8. I only saw part of the dust up, but frankly I would rather see Gio being pissed about losing than the other stuff we're seeing from this team.
  9. I ended up with just under a half gallon this go around. Here is the yield for this weekend. we’ll give it a go this coming weekend again. Commercially produced syrup should last basically forever. The conditions under which it’s produced/bottled + their care will do that. The time this stuff is boiled will kill anything in there. Due to the sugar content, bottles must be sterilized before they are used. Clearly there are exceptions, but it’s like canning- it’s done to preserve food “forever”. Even home stuff should, but care of production isn’t nearly the same as something that has to follow regulations There is only one time to tap: end of winter. Specifically when the days are above freezing and the nights are below. It’s a window of about a month. Depending on weather, late February to early April. This year I tapped trees early March and this coming weekend will be my last batch. This winter was weird. It was cold until early March and then we had an odd warm snap mid-month. It was unseasonably warm (ski season came to a very abrupt halt), highs in Vermont in the mid 60s and most of that time it never froze. This coming week is supposed to be more normal.
  10. I feel like someone else called this team soft - and they really are. I know @Zepol87 called me out for pointing some of this at Gregg. And at this point it is fully on Poch and these guys. BUT I will point at Gregg for this. This team was under him for 6 years. And in that time he made this team soft. He didn't challenge anyone. He didn't make people earn their spots, he gave everyone what they had. And it's carrying over to these guys now. It's changed at times with an infusion of new blood. I mean Balogun did come in and play with a lot more fire than others. We also saw it a little when the team has their interim coaches in 2023. But when they brought back Gregg we got the same old, same old. The USSF wants a soft team, they got it. But now this is on Poch. He has to give this team some identity. I know it's only been like ... what 8 games? and only 6 with the A team, but he has to fix this fast. Because 2026 is coming in hot and it's not looking good.
  11. Pfft. This is on this team and Poch now. These guys are damn soft. Oh and
  12. They were doing the same in Saint Johnsbury near where we’re at. There’s a Maple Museum there. I think they have their sugar shack going today.
  13. Session number two is going to heck of a lot better today. We’re well into the production process. Things are looking great. Had to use the old set up because I forgot my new tray. But that’s all good. This works really well tried and true. Setup getting wood Sap in the buckets Thickening up and getting close. I might get a half gallon today.
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