Outside the dugout: What's cooking?

BTW, I agree on the deep dish pizza. I worked for Sears for a number of years and was in the Chicago area a half dozen times a year or so. They always told me I had to try it. I couldn’t stand it. It was like an Italian pot-pie. Thin crust is more my game.

 

Tonight I’ll be grilling boneless ribeyes for this bunch. A light brush of Bertolli Extra Virgin olive oil and coarse salt with coarse black pepper does the trick.

Our sides will be grilled bi-color cob corn and Ms. Jan is making her version of the 7-layer salad. Ingles Grocery up here has their own brand of the oval cut BBQ bread like Sunbeam and Colonial made years ago. We will have a basket of BBQ bread on the side as well.

Choice of adult libations will be on hand from ice cold longnecks to chilled wine to bourbon/vodka/ or tequila.

Life is good in Gator Nation!

 

Tonight we’re going to have round 2 on the pot of chili. Everyone will have options for chili over rice topped with Sargento shredded sharp cheddar cheese or chili cheese dogs.

We had a little rain the first half of the day here today and now quite pleasant outside.

The longnecks are ice cold and the wine is chilled.

Life is good in Gator Nation!

 

That sounds like it’ll be good too!

 

What form/cut of pork—ground?

 

Our bunch has requested an orientation supper tonight. We are going with Oriental Chicken Teriyaki Stir Fry with mixed vegetables and fried rice.

Kinda humorous listening to the good folks up here worry about what affects Hurricane Ian may have on them. They are expecting for their Sunday to be 3”-4” of rain and 30 mph winds. Of course I guess 30 mph winds in the mountains can present their own kind of problems.

The longnecks are ice cold and the wine is chilled.

Life is good in Gator Nation!

 

He’s had a book out for years “Nolan Ryan’s Pitcher’s Bible” that I taught off of for years. It’s filled with a tremendous amount of great stuff from weights for pitching, conditioning, off-season, long toss programs, and preseason to regular season throwing protocols. It even covers diets for pitchers. I got miles out of it.

 

Lurk—
I didn’t mean to not answer your question yesterday—but I’m the same, I brush my steaks lightly with olive oil and sprinkle my salt and pepper on the steaks an hour before going on the grill too and let them sit on the kitchen counter covered.

 

It took 3 days to finish off the Texas chili. And after gaining 6 pounds since Saturday I decided to go simple last night and just made a salad top with grilled chicken breast that was marinated in a roasted garlic Parmesan (Newman’s Own). I needed the break after going heavy for a few days.

Tonight, I have a pot of Cajun black eyed peas simmering. I serve over rice, topped with diced onion. It’s a meal in itself.