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squib

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Posts posted by squib

  1. Grew up outside of Kerrville. When I was a kid (40 years ago), my favorite places in the universe were:

    • the arcade in the mall very near the Hastings
    • the Mr. Gatti’s in the mall parking lot (personal pan pizza and that big TV made us think we were the Aristocrats)
    • The bowling alley/skating place between Ingram and Kerrville—Skating in a huge circle while Abracadabra blasted on the PA was high culture. My kids are amazed at how well I can still skate at 52 in short shorts and a cutoff shirt
    • Acapulcos Mexican restaurant near Ingram long before Mamacitas show upped. We would go to Kerrville to buy groceries. We would stop at Acapulcos and dad would slam margaritas and mom would drive home.  Sometimes we could get her to jam whatever cassette we had bought in Hastings. 
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  2. 4 hours ago, texasdago said:

    C'mon c'mon... nice and easy rain into the rivers... just keep it flowing to the lakes without getting out of control.

    Rain since midnight...

    image.thumb.png.51fe199319fbcd427f7a6734a5c0e556.png

    What is the website plz?  Interesting map/data

  3. 19 minutes ago, Homesickhorn said:


    You and I probably know each other. Or at least fought at Crider’s once.

    Did your sister come home one hot July night with some extra fly Schottische dance moves?  If so, we may.
     

    And I got bloodied up a few times in the dirt lot outside the fence. If that was you, I’ve still had enough. 

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  4. On 6/30/2025 at 3:49 PM, LW Goatman said:

    The slice of avocado, some sort of pickle maybe, ranch style beans with a dollop of salsa (looks like pace, not judging), really solid looking tortilla, and a cold one really wrap the ribs up in a nutritional warmth that is hard to describe. Well done. 

    I usually do one of Dr. BBQ's method on the BGE and it produces great sweet ribs.  

    Slice of avocado, some sliced pickled jalepenos, potatoes (not pickles)cooked in butter in a foil pouch, not canned pinto beans with a dallop of La Costa Salsa Casera—but close enough  

    I had planned to make potato salad but I got too drunk so i sliced the potatoes and scooped on some butter, ample salt and a lot of pepper and into a tinfoil pouch onto the smoker with the ribs for the last hour. Technique of some old piasanos from back home on the border. Easy and fantastic. Bad lighting made them look pickley

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  5. 1 hour ago, C-Man said:

    Aren't baby backs 2-2-1 rather than 3-2-1?

    Yes, I actually do more 2: 1.5: 1

    My spares were  2.5:  1.5  : 1

    Thanks for the tips on the sauce. 

    The the spares were packed in two slabs. So I still have a slab left. Might try the Goldee method this weekend while pool floating

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  6. Petey. Devon Rex with an odd story of how he came to live here. First cat I have ever really been around. He’s about 6 months old now and is more funny than not. He talks constantly, which was cute at first but wears thin at times. He’s cool by me. 

     

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  7. Been out of the country so had a ton of yard work today. Figured I could watch a smoker while I toiled away. I usually 321 baby backs but spares were on sale. First time I ever cooked spare ribs this way. Came out pretty good. 

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  8. 23 hours ago, Reagan1k said:

    Most if not all will charge a %-based transaction fee on any credit card payment.  Unless you can make the value of the rewards exceed that cost, it might not be enough juice to warrant the squeeze - or even worse you could be hustling backward.

    UT = 2.3%.  TAMU = 2.25%. TCU = 2.85%

    This has been my experience putting two through on a 529 and the third about to start. I am always looking for credit card points, but the universities charge CC transaction fees that undermine any reward. I just do a bank draft type of payment. 

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  9. And is that some ripped up linoleum from some mom’s kitchen?  I was raised country, but the movies seemed to suggest that breakdancers threw down cardboard not stylish discarded geometric plastic flooring. 

  10. 5 hours ago, TonyTexas said:

    Ain’t nothing wrong with tinned seafood. It is showing up in fine dining throughout the world, particularly Spain. 

    Yep. All over Europe now you can find small shops that carry only tinned seafood with about a thousand varieties of sardines. A bit of craze at the moment. And this reminded me that my daughter brought me a tin of sardines from Portugal a few months ago. Might be time to bust out the beer, crackers and Frank’s.

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  11. 7 hours ago, Vic Mackey said:

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    I contend that no one has ever played the game Operation. We all had that loud-ass game, and we all developed our own unique technique to extract the bread baskets (whatever the F that was), but none of us have ever “played the game” by the rules. The only rule was to get them bones.

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