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UTCzech III

Certifiably Surly
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Everything posted by UTCzech III

  1. All right, so I'm ready to take the plunge (after Thanksgiving of course...). I've checked out these various sites and they all have a ton of great recipes, but are y'all cooking this kind of stuff every day? Or do you have like your go-to's, normal keto meals you eat regularly and then mix it up with something special once in a while. I figure I'll just stick to meat and veggies to start out, I just need to get into a rhythm first. Giving up the alcohol's gonna be hard, but done it before, just takes mind power, Swede, mind power.
  2. I usually do the drop method, felt like mixing it up a little for a change, next time I'll go back. Best is a day or two after, when almost all the dumplings are gone but most of the soup is still there, just add a touch of water and make a whole new batch. The few dumplings left over from the first round dissolve into the soup, making it even more thick and creamy. I usually add a pinch of italian seasonings to mine, really adds a whole 'nother level to the dumplings.
  3. Thanks for the link, trying it out now (just the dumpling part, soup is old-fashioned soup pot)
  4. Scrolling thru my fb feed this morning, damn near spilled my coffee..
  5. Drove over to Burnet this morning for UIL marching contest, wife (color guard director for our h.s. band) wanted to check out some of their competition, on the way back home stopped off at Hell or High Water Brewing in Liberty Hill. Food was good, beer was meh. It suffered from the same problem Granger City Brewing has for me, the beer has taste, but there's like this upper layer of water taste to it. Not watered-down, but like the first thing you taste is just plain water, then the beer flavor hits. Just didn't have any punch to it. The citra IPA was the only one that I would probably drink again (1st beer in the flight), although the Irish Red wasn't horrible (2nd picture)... (1st pic, hefe, wife had a Kolsch; 2nd pic, Irish Red, another Kolsch for the wife; 3rd pic, l-r IPA, Oktoberfest, 2 pumpkin stouts, 1 for each of us)
  6. Not many sweets on here, HEB 1905 Vanilla, cinnamon graham crackers, caramel sauce
  7. Disney gotta be loving these cancellations, $EC payout ought to be great this year
  8. Leftover fried cabbage for lunch on the finest dinnerware
  9. They have an on-line channel on their website, you can also get it as an app on your smart TV, with all their full-length original episodes. I downloaded it a while back, they had some free stuff but most was subscription-based. Just checked, 4.99 a month but only 39.99 for a full year, I may have to pull that trigger.
  10. I think it's a requirement for the Trump team. "Criminal record? No? How about you? WE NEED SOMEONE WITH A CRIMINAL RECORD! ANYONE! RAISE YOUR HAND!"
  11. Thank you. My username checks out... Actually totally by accident. A polka band was playing at my grandpa's 80th birthday and my dad dragged me up to the stage because i was a hot shot trumpet player (this was 1983). Sat in on a few numbers, got asked to join the band the next week. Been playing off and on ever since. Plus it's music I grew up listening to, so I've learned to appreciate it more. It's my heritage, doing my best to keep it alive.
  12. I'll throw my shit out here (gulp), this is from about 5 years ago, not super happy with the way the sound turned out, but hadn't been in the studio in forever, should have mixed it with headphones on, but it's still aight.. and here's a rehearsal we did a couple of months ago, down at Space on Manchaca, enjoy my fat ass in all its glory...
  13. Both of these: Mrs. Baird's French Pastry and cinnamon rolls, but the original, in the metal pan you stuck in the oven to heat up:
  14. Brother from a diff mother... this right here
  15. There was very little spice to it, almost like a bock or Oktoberfest, very smooth, would drink again.
  16. Gonna enjoy this game no matter what, the 3 in 3-2-1 ribs down, halfway there
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