Wabbidashery… aka, The Heritage Heaven Tour
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@jordanscollected good lord that looks delicious!! Literally those photos made my stomach begin to growl!!
Also, very interesting science on why horses grow thicker fur and seasonal impact!
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Last night we made candles. The 3 wick candle is for a friends wedding to honor her mother that passed, and the smaller candles are for my wife’s business.
Soy wax
Essential oils
Herbs and crystals
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Thanks @Mizmazzle. We try to stay moving and doing shit as much as possible. Something has to take our mind off of always wanted to eat
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Back out on the trails today at the Three Rivers Park. Starting to green up a bit but there’s a long way to go.
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@jordanscollected Lovely riding pictures!! Cheers
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Today a coworker asked if I could help him for a bit as he had to go pickup some stuff he won at an auction. Turned out it was a warehouse full of old junk (shuttered restaurant equipment and small wares, chairs and old booths, why am I here?) and the pallet I audible made fun of when we arrived just so happened to have his name on it.
It looked like this.
I looked like this
The back of the car looked like this
Plus we had a pull behind trailer with 2 crusty ass bookshelves and a filing cabinet.
It ain’t all horses and pizza in my world.
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@jordanscollected said in Wabbidashery… aka, The Heritage Heaven Tour:
the pallet I audible made fun of when we arrived just so happened to have his name on it.
Classic........
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Random photos from the last few days.
Popped collar with the 285-Pin
Nola getting groomed, and watching intently as Beau rolls in the sand.
Iron heart x3 buttons/logos Wabash with the duck
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Random photos from this last week.
I made gluten free Smoked Turkey Meatballs (using almond flour)And I watched the World Pool Masters tournament (with Taco watching birds)
On a rainy Sunday I smoked curry chicken wings. Roasted broccoli with broccoli sprouts and homemade hummus.
We ate the wings with cilantro chutney and coconut Labneh.
Yeah, we ate off the sheet pan like savages.
Also made quick pickles and jarred some preserves lemons.
Always something going on in our kitchen.
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Random fact that only a lawyer can tell you: Himalayan salt does not actually come from the Himalaya. It comes from a salt range quite far away from the mountains itself. The federal german court has ruled that the term 'Himalayan salt' is actually misleading and therefore prohibited under german law. There is salt which actually comes from the Himalaya, but that is not the pink stuff everyone refers to.
I'm sure the stuff you prepared with it was delicious, though! -
@tody San Francisco salt company is a supplier we rep here in the U.S. I’ll have to share that fact with the supplier salesman when I talk to him next. LIARS!!!
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I made stuffed zucchini last night. I start by halving and hallowing the zucchini into canoes. Then I par roast them for 15 minutes at 425.
I toast the breadcrumbs in olive oil and chopped garlic until they start to brown.
The filling is mushrooms sautéed with garlic, herbs and spices and then I add tomato sauce and a splash of red wine and cook it down almost dry. A little squeeze of lemon juice boosts up the flavor.
Fill the zucchini and top with the bread crumbs and bake 20 minutes at 375
And since we are random I grilled some uncured andouille on the side.
world tours:
888 Fat guy chocolate WT
Mad Red x2
Wabidashery
