- It is exceedingly difficult to convince some people that it is better to write down how to do something, especially if it’s an odd happenstance that does occasionally happen, than to be called on vacation because you’re the only person who knows how to do something and can’t be bothered to write it down.
- I spent 8 hours over two days working on two tasks that others have done but failed to document their procedures.
- The Thai chili garlic dill pickles turned out quite well. They go very well with a cold beer and grilled meat.
- Little Bear and I had dinner last night with a good friend’s family for a wedding rehearsal dinner.
- When you eat dinner with a Chinese family and they compliment the Chinese food at the restaurant, it must be good.
- I don’t speak Chinese, but I recognized a couple of phrases from Firefly.
- I ate until I was stuffed, but they kept pushing food at me. Apparently I don’t eat enough.
- I’m enjoying this 75 degree July weather. I could get used to having the climate of San Diego, but the culture and people of Kentucky.
-
Join the NRA
Thoughts on the Day
Posted by daddybear71 on July 26, 2013
https://daddybearsden.com/2013/07/26/thoughts-on-the-day-154/
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5 Comments
DaddyBear
DaddyBear’s Den 
Old NFO
/ July 27, 2013I’d remember that restaurant if I were you!!! 🙂
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daddybear71
/ July 28, 2013It’s already one of our favorites. If I ever mention that we got dinner from “Humping Pandas”, this is the place I mean.
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MSgt B
/ July 27, 2013Thai Chili Garlic Dill pickles?
Just tell me where to send the money…
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daddybear71
/ July 28, 2013Really simple to make:
Ingredients are cucumbers, dill pickle brine (pick your mix or recipe), two cloves of garlic, smashed, for each quart, and six dried Thai sweet chilis per quart.
Prepare the your jars and canner for hot packing the pickles.
Clean and cut up your cucumbers to taste. Spears are great for sides, but if you make chips, they go great on burgers and sandwiches.
After sanitizing your jars, drop two crushed garlic cloves and five or six thai chilis in the bottom of each one. Cram as many pieces of cucumber in as you can, then top off with your dill brine. Can according to the directions for your canner. Let soak for at least a couple of weeks before opening.
You get a good garlicy taste while chew eating them, and a nice spicy after burn. I do a similar recipe using sliced jalapenos and dried red pepper flakes, but that gives you a lot more burn while you’re eating the pickles.
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Coop
/ July 31, 2013I work in communications, specifically 2 way radio. So there is a lot “odd happenstances” in the field to correct issues. In order figure what was done by a previous vendor we often “reverse engineer” and bill the client accordingly. However to reverse engineer something for no charge because of your own people didn’t document and can’t remember what they had done is absolutely maddening!
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