The Mad Red Motherf**ker World Tour.
-
Always enjoyed seeing pics of your IH gear in the wild with the horses @jordanscollected . The mad red took it up another level!!! & your wife did a fantastic paparazzi job
-
Thanks Roxanne, my wife did a fantastic job and didn't even roll her eyes that day.
-
Great posts @jordanscollected
-
-5f is no day to ride or wear the mad red, and instead we spend our time in the barn.
Firefly and Nola eat grain and carrots and get out of the wind for a bit.
The cats snuggle up to my wife. The chickens cluck around foraging for anything they can get their little beaks on. The horses outside eat to stay warm, and position themselves out of the wind if possible.Carhartt
211 duck
Ship John
Schnee’s
-
Superbowl Sunday we fired up the Wok and fried some wings. We also had Steamed pork buns and Lumpia (filipino egg rolls - not shown) needless to say it was a throwaway day as far as healthy eating
I recently was gifted some Szechuan Peppercorns from a coworker, so we've been focusing on our szechuan cuisine and all its mouth numbing goodness. Of all the Chinese styles of cooking, Szechaun is my favorite by leaps and bounds. However I've never been able to replicate is quite right, until i found the fermented red bean paste. It's critical in the replication of flavor and color along with the szechuan peppercorns.
The peppercorns look like this, and you toast them in a dry wok before grinding them.
We started out by making a quick szechuan fried rice with pork and chinese sausage, but i added Wayyyyyy to much szechuan peppercorn's and my wife thought she was having a medical emergency. she couldn't feel her face (which is no reference to The Weeknd's SB performance, or is it?)
Then we make the famous szechuan dish, Ma Po Tofu. It is flavored with a little ground pork and plenty of Red Bean paste.
Last we did a diced pork dish with Green Beans. I call it… Szechuan pork with green beans, and it is #3 with egg roll on my menu.
Here's "proof of Life" for the jacket. It's been below zero for awhile now, and going outside without proper winter gear is not advised.
-
Great pics @jordanscollected
-
I know I talk about the weather like an old man, but after only the 3rd January on record with no sub zero days, we are having the coldest stretch of days in almost 50 years. The mad red simply has no chance right now.
My side gig is as a private chef. Tonight was a 50th birthday party for 8 people. We served roasted leg of
Lamb with Chimichurri, scallops with preserved lemon buerre blanc, wild mushroom risotto, and roasted Green top carrots.
-
@jordanscollected –---dude ???
Four star level -
Lamb is my favourite meat I think… it all looks delightful.
As for the weather you’re in good company here. Blathering on about it is socially acceptable at all ages in Norway. We had a similar cold snap after the warmest first half of winter on record. Now we up to our armpits in the white stuff.
-
Many snowmobiles over there Rueben? Looks like perfect conditions for them
-
Not really. I don’t think they’d do so well with the terrain. Lots of snow scooters, although their use is limited by law to being working vehicles.
Interesting that they need to be working vehicles.
Recreational snowmobiling was always something to look forward to when I was living in the PNW.
Logging roads were the best with their switchbacks and such.
Frozen lakes were also great for just flat out speeding. Steel cleats on the track help:) -
^ that is what it is like in Sweden. In Norway they are considered (by many, not all, but importantly the by government), to be damaging to nature, and the peace of the mountains. I. Addition they are seen as a danger to life and limb to the degree that they create an unfair risk to the Red Cross and other mountain rescue organisations.
-
^ that is what it is like in Sweden. In Norway they are considered (by many, not all, but importantly the by government), to be damaging to nature, and the peace of the mountains. I. Addition they are seen as a danger to life and limb to the degree that they create an unfair risk to the Red Cross and other mountain rescue organisations.
I don't see them here in Germany either, probably for the same reasons.
yes they can be loud..so can chainsaws.
yes they can be a danger to life and limb if you don't drive responsibly–but so can going outside to pick up the mail when its icy and slippery.
As far as being an unfair risk to Red Cross and the like--Im sure that they do their fair share of saving lost hikers or skiers as well.I can only say...it was a total blast
-
I very much enjoy learning about the unvarnished intricacies and details of life in other latitudes SO DIFFERENT than mine. Another wonderful side benefit to this great forum. Great discussion!!!
-
I very much enjoy learning about the unvarnished intricacies and details of life in other latitudes SO DIFFERENT than mine. Another wonderful side benefit to this great forum. Great discussion!!!
100% agree @motojobobo
The nuggets of info in this Forum are priceless -
On the way to the farm where our horses are kept is a wonderful farm that raises high end meat from highland cattle, pigs, and rabbits for meat, and Alpacas and sheep for wool and bees for money. They tap maple trees too for syrup.
We are always greeted by their Great Pyrenees. The food is expensive but the quality is amazing.We put the blankets on the horses for tonight’s -50 wind chill.
-
We decided to stay home for Valentines day this year, which turned out to be an amazing day of sleeping in, feeding the horses, getting frustrated with the Sonos sound system, and of course cooking. Tying in the trip to Sutten Ridge, we grabbed some oxtails for dinner.
I cooked them in the Sous vide for 24 hours at 180 degrees with Mire poix, tomatoes, herbs and spices, and a little beef stock.
I then pulled the meat off the bones and added it back to the sauce.
The place we have missed dining at the most is an Italian restaurant across town, and they are known for their home made pasta. Easy enough to do at home, even for an idiot like me. Plus, while we were making dinner, we were enjoying a bottle of Bordeaux that a friend of ours brought back from France (that's a big f'ing deal for us here, our wine is not great in comparison).
My wife spent many years as a pastry chef, and creates excellent desserts. She made orange scented shortcakes with blueberry sauce and Chantilly whipped cream.
The Mad Red showed up fashionably late just in time for dessert.
