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Snow Dog

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Posts posted by Snow Dog

  1. I've still got a bag of discs from the mid-90's somewhere. Haven't chucked one in ages. Used to play the course around the campus at SWT and the course by the river in New Braunfels. High times.


    Some of them might be collector worthy, check it out. I have a lot of Vibram, they checked out of disc golf production. Rubber discs, not plastic.
    CSB, the Vibram tag you see on your nice boots stands for Vitali Bramani, hence the Vibram tag. He invented rubber climbing soles that were an alternative to leather hobnail boots that gave you frostbite and adios to your toes.


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  2. Getting your feet wet in super cold water.
     



    Our cat actually nailed this move the other morning. She knows I’ll get up and feed her even though I’m trying to sleep in. I was watching her sit on the night stand next to me when I wriggled my feet under the comforter.
    She went airborne. BOOM.
    Nailed the landing.


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  3. Good to see you here, SD.



    Thx, bro.
    Salud.
    Terlingua was epic shit. Snowed outside Alpine.
    10 butthole clenching miles later, and the sun comes out and it’s a bluebird day.
    Gary P Nunn played Saturday night, for possibly the last time. Folks are getting old, all the crazy peeps go down to CASI and Krazy Flats.
    I hang with the old farts.


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    • Like 1
  4. When using the recipes that call for 2LB's, is there a consensus on how everyone handles the spices when increasing to 4LB's?  I've just doubled before and chili spices seemed too overwhelming.  I've not made adjustments and not enough. spice  So i've typically gone somewhere around 1.5X but more often than not end up just doing a 2LB'er (or doing 2 separate batches of 2 LB's as my wife doesn't like it as spicy as I do) so haven't dialed it in.   I might do 2 batches again tomorrow (and try out the recipe thestud posted above in 1 batch as I've been wanting to try that one) but if I just combine, curious how others handle the ratios.



    Gotta watch the gravy. The turn in cup for Terlingua is at least a quart, that’s most of my 3 pound batch. Anything more than that, it’s easy to lose control of your gravy and end up with runny chili.


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    • Like 1
  5. Oh hai!

    Giddy Ups Thanksgiving Cookoff. I never do well there. But I do ok at the VF Dubya in Manchaca. Come on out and eat some chili, we always need judges. You get free beer. 50f4a1aa3bf5bbc551b9bdf952494ac7.jpg

     

     

     

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    December 14th

    bbe29d389ea492dcb9a0013c9129c5d1.jpg

     

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  6. Oh hai!

    Giddy Ups Thanksgiving Cookoff. I never do well there. But I do ok at the VF Dubya in Manchaca. Come on out and eat some chili, we always need judges. You get free beer. 50f4a1aa3bf5bbc551b9bdf952494ac7.jpg

     

     

     

    Sent from my iPhone using Tapatalk

     

    High

    On 4/26/2018 at 4:11 PM, Snacks said:

    I stayed in an apartment near Coors Field. 22nd and Market. there are bars and restaurants all around that area. Dispensaries are near 16th Street Mall, but generally anywhere.anywhere .

    I flew, but I'd be shocked if there weren't shops at the CO border.

    Antonito, CO, near Taos, for an itty bitty ol' mining town, has at least 6 rec shops.

    Takes about a 45 minute drive from Taos if it's not snowing.

    • Like 1
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