Toyomafia - Clubhouse. CRU house!

Another long, boring story...

I smoked for 12 years, between 18 and 30. When I was in my mid 20's I'd quit them for 10 or 11 months. It was difficult because my best friends all smoked, but I was doing well. Then one of my friends and I went diving in Cozumel. Of course you have to have Cuban cigars, so I did. Then I bummed a cig off him, and I was fully back at it.

Jump ahead to the winter I turned 30. I excused myself to go outside and get a smoke because I didn't smoke around my kid, who'd just turned 5. He followed me out.
5 - "What are you doning?"
Dumbass - "smoking. go back inside"
5 - "I want to smoke"
Dumbass - "you can't smoke"
5 - "Why? You're doing it"
Dumbass - "I'm the dad. Now go inside"
5 - "I want to smoke with you"
Dumbass - "Dude, you can't. It's bad for you"
5 - Looking horrified - "why are you doing it then?"

I put myself on a plan, and my last cigarette was the day before St. Patrick's Day 1997. For a couple of years I craved them so bad I could have eaten a pack of cigarettes raw, with the cellophane wrapper still on it. I can't remember when I started back smoking cigars - maybe 5 or so years later - but it doesn't give me any craving for cigarettes anymore. My son came over and we sat in the back yard with cigars and a little bourbon for 6 hours last night.

 

I feel so lucky that smoking never took with me. In high school all my friends smoked and my house always reeked of smoke because my mom chain smoked. So I told my mom that I was going to start smoking and she said, as long as you pay for it, I'm not sponsoring any bad habits for you. I smoked for about 2 or 3 weeks before I just stopped buying them. Anyhow, I always hated the smell and who knows why but the nicotine never became addicting for me. A few of those friends still smoke to this day and have some serious health issues at the young age of 51. Good on you guys who saw the health risks and quit while you could.

Edit to update correct naval submarine Avatar that threw me off..

@WBW @1794TX

 

I love smoking. Not the smell. Or the cancer. But just the action of smoking and that nicotine buzz…

Smoked “socially” in school but it started to become a habit when I had a very stressful job after college. Gave it up when I started planning my day around it. Been 20 years since my last cancer stick and probably 18 since my last cigar. I “think” I miss it, but in reality I cannot handle when someone is smoking around me when waiting in traffic.

 

Turned in the on call phone this morning! Wooo! Quiet week so it wasn’t that bad, actually zero calls

 

I posted this in the photo thread, but thought it was worthy of a double post here. Boom.

this is Mafia.
pew pew

 

X2

 

Well now I’m never going to not do that.

 

Rusty just started a revolution

 

I see a new t- shirt logo, a flat bill hat logo, maybe a coffee cup and a few different stickers. That is so f'ing rad.

 

Cheers gang!

 

That view sux…

 

@Outbound

 

Well, I know which States I ain't moving to.

 

Like.... all 50?!?

 

At this rate, apparently.

 

@Jim LE 1301 you having a good week?

 

Think I found where a random slap may end up...

It isnt mine, so I will be respectful and see if the owner will let me... I may just remind him it will be mine at some point LOL

 

So what did you do on this beautiful Thursday

Took the Pup for his "salon visit" and he was not happy BUT this crew "Knows their $hit" ..

Riva' was out right spoiled with snacks & hugs while get his nails done ... even though he kept giving me "The Look"

@1lowlife , wearing the New Colors proudly

 

Here's one I have from America's Test Kitchen

Classic Creme Brulee

4 cups heavy cream, chilled
⅔ cup granulated sugar
pinch table salt
1 vanilla bean, halved lengthwise
12 large egg yolks
8 - 12 teaspoons turbinado sugar, or Demerara sugar

NOTE FROM THE TEST KITCHEN Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. A vanilla bean gives custard the deepest flavor, but 2 teaspoons of extract, whisked into the yolks in step 4, can be used instead. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish. If you don't own eight individual ramekins, see the related Family Style version.

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.
4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.
6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.

 

I have yet to meet a pointer who isnt dramatic about their nails being done... My GWP flinches everytime i touch his nails in general. My previous Brittany and GSP were hyper dramatic. The Brit was better, but not by much.

 

This is exactly why our Vet suggested these folks ; they specialize in "Dramatic " pets and after today show why...

Vet has 2 German pointers and fell in love with Riva' on his 1st visit ,Plus he quickly took to her spoiling his A$$... Typical male

But he does react to her differently for shots and exams so she will be his Doctor for life

 

That’s awesome to find a good animal doctor. We found a great one for cats, my mom raves about her. She’s a awesome crazy cat lady that definitely cares and knows lots of tricks and info about cats. She loved my big tuxedo and said she loves to see cats with weight on them because when they do start to go downhill, weight is super important and a great standard to see the level of their decline or whatever. My cat has kidney disease which sucks, but he seems to be doing ok, im not taking him there as often as she suggest because the blood test to see his number progression gets expensive every 4-6 months.

 

I actually think that's the recipe my wife uses; she swears by ATK....

 

I'm gonna let this one go... nope, can't do it

Those pants that are right below your nose are stretched prettttty tight

 

I warned Con some of you have Eagle Eyes and would notice the young Lady hard at work...

She earned my respect with how she "Handled" my puppy.... Let us leave it at that..... Did you see the "Ink sleeves also"

 

Well, we're now gonna need a picture of the full front half of that... for science of course!!!

...and for @Azblue

PS>>> You can't say, 'let us leave it at that' and then ask a question about the same subject matter

 

40 years of marriage has taught me where the "Safety Zones" are