smitty55

It's blues night for sure. It's not often I won't take the original version of most hits but this version of Dylan's Tangled up in Blue takes the tune to a new level and transforms it into a wonderful blues version.

Here's a live concert from Tedeschi Trucks band with a 12 player ensemble doing a great cover of Clapton's Keep on Growing. 3 piece brass and 3 piece chorus. 1.5M views gives you an idea of their popularity and why they're considered one of the best blues bands in the world. Note the dual drummers just like the Allman Brothers always did.

Speaking of blues guitarists I just spent the last 2 hours listening to more of them. This tune here has to rate as one of the top instrumentals of all times with two of the top blues guitarists. Dickie Betts, one of the founding members of the Allman Brothers and sole lead guitarist after the death of Duane Allman in'71. Since then Warren Haynes seen here joined the group to get back to two guitarists. Later on Derek Trucks, another top guitarist joined in 1999. In 2011 he was rated at no.16 of the top 100 of all time. He is the nephew of original drummer Butch Trucks and just about any big blues rock shows you'll see him playing along side all the best. If you are into guitar based blues check out the Tedeschi Trucks band, formed in 2010 with his wife Susan, she can really belt out the blues.

For those not familiar with Ten Years After this is probably their most famous tune when it came to air play

I'm always been a big fan of Alvin Lee, very underrated blues guitarist

It pays to shop around for tires. In Sept 22 I bought a 95 Lumina with only 117k on it, never winter driven. Summers had plenty of tread left but the sidewalls were getting cracked. I found a set of snows in fantastic shape for $200 and for $500 total I had them mounted on winter steel rims and on my third winter now. Summers still have plenty of tread but cracking is getting real bad so I found an almost new set of all seasons on rims last fall for $300 that will end up being less than $500 to get them removed and mounted on the original rims that I have to use due to the real deep offset. For the miles I put on they'll last me for another ten years I figure. So deals can be had.

Wow, that's incredible. I've caught plenty of Lakers through the ice but never with sizes like that. WTG.

Don't forget about those .22LR mini shot shells, they were real handy for smaller varmints at close range. https://www.thefirearmblog.com/blog/2019/09/27/rimfire-report-22lr-shotshells/

By this time of the season most everyone already has theirs and no one is looking. Last fall I found some perfect shape all weather almost brand new BF Goodrich tires on GM rims for $300. Tires themselves were close to $1100 installed.

Right on Dougie, that's a dandy Grey. Those West Rivers are hard to find anymore. I bet that makes your winter.

Ever since I was young I was always a fan of driving big boats as opposed to some of my buddies who were into muscle cars. With 3 kids I mostly owned 4 door Buicks, probably more LeSabres than any other model but the nicest one I had was a Park Avenue Ultra. Some of them were strictly summer cars while having a winter beater and always a 4x4 pickup year round. Nicest car I ever had by far though that I bought from a mechanic buddy in the late 80's's was a '73 Cadillac Coupe DeVille with a Fleetwood Brougham d'Elegance package. Barry had completely redone the interior in a brushed velour that drew constant comments from onlookers, sitting in those front Captain's seats was more comfy than any furniture I had ever sat on. With a 502 engine it had tons of power and just about every option available including auto dimming headlights and coil over airbags in the rear. Even though I never drove it in the winter eventually the frame in spots got past the point of doing any more repairs on it and I had to scrap it even though the body was till pretty good. Similar to this photo with the same wheel covers but with the super wide whitewalls, that car was a real looker that I loved driving for the dozen or so years I had it. Even drove it to Kipawa one year and rented a boat from Alwaki lodge. Got stopped by the QPP about 5 miles from Kipawa, I was barely speeding but the cop told me he really just wanted to take a good look at the car lol. For years every time I went up there Mary the lodge owner's wife would comment on it as it was parked in their lot for the week.

Most of the stocking in that area would be trout, I doubt there's much in the way of Walleye stocking. He could use the Fish-On line resource to check local lakes for populations of Walleye though. Edit: I just found the Bancroft stocking list from 2016 -2020 and of the 300+ lakes they are all trout except 3 with Walleye. Barnum lake and Black Lake and Loom Lake.

So I get lots of recipes through email and I save the ones that look interesting and I might want to check out in the future, the folder is quite large lol. In the last couple of months I've signed up for A Southern Soul and get almost daily emails. This one recipe caught my eye right away so I printed it out and made it the next day. I've now made it 3 times in the last couple of months and it's gone over great with family and friends. I mentioned to my daughter early last week that I was making another batch up and before I could finish my sentence she was going yes please, yes please, when can I come over to get some lol. "Soup was sooooooooo goood!!!!!" was the message she sent me on FB. Of course I've dressed it up a bit each time. I just happened to have some frozen smoked pork hocks I did up way back so one of them went in each of the three batches I've done so far. Once the soup was about done I removed them and put the meat back in. I've also added some bacon to each batch along with at least the half pound of ham called for. One batch I fried up all the cubed potatoes and ham in bacon grease before adding to the soup. I've also added at least a tbsp of thyme to each batch. I've also added extra stock on top of the 900ml carton each time that I just made up with the powder, last batch was an extra 2 cups. I add extra onion and chop the carrots and celery somewhat finer, it mixes in better that way. Extra fresh garlic too of course.The recipe isn't completely clear on step 3, I remove a cup of stock and a cup of potatoes from the soup to mash up in a 4 cup measuring cup and I mix the flour with the half and half before adding it and the sour cream to the mash mix and mixing well before adding back to the pot. At the table I add shredded cheddar and my own smoked paprika to the bowl. The soup turns out great, nice and thick and with bread it's a meal on it's own. It's real thick cold. I use a 6l crockpot and it's at least 3/4 full. Highly recommended and great for feeding a crowd. Cheers https://www.asouthernsoul.com/crock-pot-ham-and-potato-soup/

I get the suet trimmings from the meat dept for my bird feeders all the time and I'm going to start rendering them down in a slow cooker and filtering them for my tallow. I see women on line now selling their grass fed, triple rendered, double whipped tallow for skin creams now. Technically suet was always considered to be the hard fat from around the kidneys but that has expanded to be any hard fat on the animal from the organs ,loins and brisket. Your best bet might be to talk to your local butcher and see what he does with his trimmings. Wouldn't surprise with the growing popularity of tallow that meat cutters start charging for it. On a FB smoking meat group I'm in many of them slather their cuts of meat with tallow and then wrap them to keep the meat from drying and and keeping it tender.They mostly get their fat from trimming whole briskets. EDIT: Speaking of MacDonalds fries this came through my feed yesterday. You'll never want to eat them again. https://www.facebook.com/docofdetox/videos/2784759428362371

Totally agree about seed oils, my feeds have been loaded with articles about the inflammatory damage they do to the body. I don't use any of them. Olive oil, Avocado oil. coconut oil, butter, ghee and animal fats like tallow and lard are the only ones recommended to use anymore, they are actually what our bodies are meant to use. Stay away from refined oils containing omega 6 fatty acids that have been linked to inflammation, heart disease and obesity. Again it all boils down to the almighty dollar as cheap super refined oils like canola that was originally used as a machinery lubricant have invaded everything we eat, even supposedly healthy whole grain breads. Until 1985 Macdonalds used tallow for all their fries and then cheap seed/vegetable oils were used and they had to add all sorts of other ingredients to try and improve the flavour but they never could match it. I save all my bacon fat for frying along with butter and I'm going to start making my own tallow. I take a tbs of olive oil in my daily morning shot along with 1tbs of ACV, 1tbs pure lemon juice, 1/2 tsp raw honey and 1/8 tsp of cayenne pepper. The oil also helps with the fat soluble vitamins D, E and K I take each morning.