I need a Mini-14 and awesome A-team folding stock for it.
Marbled mystery beef browned on all sides in canola oil, spoonful of brown mustard seeds, salt, pepper, bay leaf, diced tomatoes, bottle of stout, chopped celery, broccoli rabe stems, onion powder, thyme, and chopped carrot all in the pressure cooker.
Meanwhile, russets baking in the oven and cold mulled cider with dark rum and ice in my glass.
Will pull the meat after 45 minutes at pressure and a natural release, hit the veg/liquid with an immersion blender, and whisk into a roux for a sauce. Maybe a broccoli gratin for a veggie. Or green beans sautéed in some butter.
I don’t see how this could go too far wrong.
Chopped the front sight base on my carbine-gassed comedy upper, gave the krink muzzle device to a nerd, slapped on a 15″ Troy VTAC Alpha, picked up a fixed front sight, and installed a Rainier XTC.
Even with carbine gas, light weight barrel, Cav-15 lower, and a standard carbine buffer, the XTC parks the front sight on target and makes follow up shots wicked easy. Bonus points for concussion out the side sufficient to tell jack-asses on the line next to you how you feel about their attitude.
This is now my favorite shooter, well…tied with the M1 carbine for fun-on-a-bun, handy, go-to centerfire blaster.
Sound on the phone works, again.
Cultured butter. Quart of heavy cream cultured with yogurt and left to sit at room-ish temp. for 72 hours before beating to butter. I wound up with ~3/4 pound of butter and a bit more than a pint of thick, strong buttermilk.
The butter is subtly tart/Brie-ish in flavor and I am totally doing this, again.
Edit for half my post getting chopped v0v