Tundras live: Dumb Dad Jokes, Incorrect Opinions, Relationship Advice, and Parking Etiquette

It's usually when I feel my mercury levels getting low.

Why eat surf when turf is better?

 

Sandpoint - amazing but laughable expensive

Bonners Ferry - Ugh, so much potential and yet still at the starting line. @RainMan_PNW.

Crossed into MT…

Libby - Not sure how to explain it. Every diesel I saw was running coal. Nearly all were pre-2010. Could not put my finger on it, but everything felt off. Looked at the wife and she said “bad mojo” without me even asking. It was never on the list but is definitely on the HellNope list now.

Just arrived in Eureka and loving it so far. Haven’t gone into town yet, so that’s still TBD.

And true to form, six miles from the border with Canada and my cell goes into “Welcome to Canada. We will gang rape you now on data” mode. So yelling at my service provider is now on the agenda in a few weeks.

 

Yeah, Libby is just off.

I've never been up to Eureka but stay away from the Whitefish area if you thought Sandpoint was pricey.

 

They use green chili on almost everything here. Burritos, enchiladas, burgers, fries, omelets to start with.

 

I grew up in Galveston

Oysters nearly killed 3 of my compadres

Nasty ass food

it’s a shit filter

coated in bacteria

 

Here's to hoping the follow up tests are negative! I know the feeling somewhat.

 

I'm going to need to see your relleno process and final prodcut to verify authenticity of said relleno....

 

Poker night @Black Wolf 's place...

 

With that amount of cream, even @nobodyintexas could enjoy this one

 

In for the win

 

Remove seeds from roasted pepper. Hatch or poblano. Fill the pepper with Mexican white cheese or Monterey Jack by rolling the pepper around the cheese. No toothpicks! Put peppers in the freezer while......whipping up egg whites. Blend in the yolks. Remove peppers from the freezer. Keep in mind that this process assumes you won't take too long to prep the egg batter. The chilled peppers will be firm enough to stay in place while frying in the egg batter. This technique was taught to me by my neighbor who is pushing 80. Was born here. Folks here know their Mexican food too. Quite authentic. The Hispanics in the valley settled here around 1851. The oldest town in Colorado is only a half hour away. San Luis.

 

This technique is approved... Too many folks batter dip their rellenos and don't use the egg technique (seems to be way more prevalent in CA!!!


We have a small mexican resturant here a bit south of us that does them right as well...

PS>>> Cheese is approved for this dish and for cheese enchiladas, but keep the cheese out my refried beans...

 

She's English.

 

I stand corrected. Ha

 

There are several family owned Mexican restaurants around these parts. No chain restaurants. They all seem to have relleno's down pat. One uses poblano's. Most that I've tried use Hatch with your choice of heat. Hot is usually pretty darn hot. Yep. No cheese on the refried beans!

 

I'm done with her. Do as you will.

 

All we have around these parts is "Tex-Mex". Edible, but not Mexican for sure. Best real Mexican food I've ever had wasn't even in Mexico...it was in Socal. Best food resembling Mexican was in Guatemala - those people know how to cook.

 

Damn. Best of luck to her, hopefully it's early even though it might be aggressive

 

Tough news to break. Sorry to hear this Sean.

 

prayers for your sister!!