GoSkins0721

Yeah, it seems I've seen this movie before.

That's correct. " The player is eligible to return to practice if he has been on the IR list for at least six weeks from the date he was placed on Reserve. He is eligible to return to the active list if he has been on the IR list for at least eight weeks from the date he is placed on Injured Reserve. " It's important to note only 1 player can get this designation during the season. So Jackson placing Griffin on in-season IR, to me, isn't a sign he's given up on him. But instead expects him to return & contribute.

I saw the play...he was heading towards the sideline to try & stop the clock...so it wasn't him trying to make extra yards. DB hit him it was like a flea (III) hitting a brick wall. Basically stopped him in his tracks. Can't wish ill will on the guy. But I was shaking my head when I saw it happen.

I watched during Nat game commercials. Looked like Griffin circa 2013. If it wasn't a quick read & pass, hold it, hold it, check down. Also saw blindside swat of the ball out of his hand at the 5 yard line - ooh, how that looked soooo familiar. He got drilled in the chest/upper shoulder on a run to the sideline. I think he came out but I switched back to the Nats. Last, early in the 1st half he ran right, headed for the sideline & got popped right before he stepped out of bounds. He was jawing & asking for a penalty. Wasn't a late or bad hit. He forgets he's an RB when he takes off.

I had a partner at our firm nod off in my meeting last week. My boy Kim knows how to handle this ****: North Korea publicly executed two top officials earlier this month by shooting them with anti-aircraft guns, a South Korean newspaper reported Tuesday... JoongAng Ilbo reported that Hwang was killed because his policy proposals were seen as a challenge to Kim, while Ri was accused of nodding off during a meeting with the dictator as well as corruption. http://www.foxnews.com/world/2016/08/30/north-korea-reportedly-executes-two-top-officials-with-anti-aircraft-guns.html

Jeff Fisher, Rams cut Deon Long for having woman in dorm " A fairly minor Los Angeles Rams transaction became more interesting on Tuesday when it was revealed that coach Jeff Fisher cut Deon Long after the wide receiver brought a woman into his training camp dorm.... "What part of the rules, what part of 'no female guests in the room,' did you not understand?" Fisher asked Long in their meeting, which was shown on the television show." http://www.espn.com/nfl/story/_/id/17262207/los-angeles-rams-cut-deon-long-having-woman-dorm

"Former Washington Wizards guard Glen Rice Jr. was arrested in Georgia on Monday after allegedly assaulting a former Tulane University basketball player and running away with two bags in which police found guns." https://www.yahoo.com/sports/news/ex-nba-player-glen-rice-jr-arrested-on-battery-robbery-charges-200745240.html

Yeah, this is pretty much what I do. For poultry, I only buy local organic chicken & turkey (except Costco wings & thighs). The price per pound is higher but the meat is so freaking much better. The first time I smoked a turkey (for Thanksgiving) the amount of fat that dropped into the pan underneath on the smoker was about 2 TSP. It was the most tender, juicy turkey we've had in 30 years. Didn't brine or inject it. Just incredibly juicy & tasty. If you're into it, Polyface Farms has a club you can join (for free). They deliver all over the DMV. It's not cheap but the meat is way better than any of the grocery store meat. Don't get me wrong, I still buy meat from stores. But I typically buy the top grade at Costco. Not organic, but top USDA meat. We're not huge red meat eaters so we buy steaks once every 3 months, maybe. Lots of pork, chicken, fish & shrimp.

Pork shoulder is probably the easiest meat to cook on the Kamado. Season it before you put it on the grill, get the temp to about 250 with your wood of choice (I like apple or cherry), put the shoulder on the grill with the thermometer in the meat, & LEAVE IT ALONE! You'll hit a stall at about 160 where it will seem like it's stuck there forever. I was just reading earlier today the possible cause: the water in the meat is working it's way out of the meat and evaporating making the meat cooler on the outside. Seems to make sense, but whatever the reason, it will always stall around that temp. Spot on.

I had a bunch of thin pork chops I cut from a pork loin. Marinated them in garlic, ginger, onion, green onion, brown sugar, fish sauce, soy sauce, & Sriracha. I made sure each chop was pierced with a fork on both sides all over it. Let them marinade all day & then cooked them on direct heat about 4 minutes per side. Moist & tasty.

The Washington Groundhog Days...

Yep, me too. Plus the cost. I bought my metal kamado for $150. I can buy 5 of these for the price of the ceramics. Same performance, too. I'm on year 4 or5 with mine. Still holds the temp I want for 6-10 hours. Triple grates gives me everything I need. List is $299 but end of season sales you can find them 50% off.

We stopped by the Black Crack Obis One farm about this time last year on our way back from OCNJ. The guy sells it right out of his farmhouse. They had just picked the garlic & had it hanging to dry. Pretty cool. He was extremely friendly & helpful.

You know, I've had a **** of a time with both basils - the rain/sun has messed things up. We just cut the tops off of all the basil plants because they were flowering - which means they are in a growth pause because of the weather. So...I'm hoping they both bush out because we love both of them mixed with anything. The peppers have been a pleasant surprise for me - 1st time & I love hot sauce. I make a Jamaican "gravy" with the habaneros & cayennes that is killer - a twist on the Andrew Z. Jamaican gravy....Stuff is assburning hot...But I love it!

I'm growing Hungarian wax peppers, cayenne peppers & my standard sage, Thai basil, Italian basil, thyme, & rosemary. I've already made 1 large jar of pickled wax peppers with some cayenne tossed into bring the heat. Next batch is probably 2 weeks away. Drying the cayenne to grind up & will also make Jamaican hot sauce with it & some habaneros. Found a local guy who will sell me them to me for $4/LB.****ing squirrels steal the tomatoes so I don't bother....