Subdeacon Joe
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Posts posted by Subdeacon Joe
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https://www.atlasobscura.com/places/cathedral-of-the-resurrection-of-christ
https://www.bbc.com/news/world-europe-25993584
In the mouth of the beast, I think, the front 2 are bishops, possibly Arius and Apollinaris. The next two seem to be a Roman emperor and empress, possibly Leo III the Isaurian and his wife Maria, both of whom were iconoclasts.
Image caption,
Image source,AFP
Tito, Marx and Engels are pictured in a sea of fire with diabolical beasts
A church in Montenegro has sparked controversy by displaying a fresco depicting Yugoslav communist leader Josip Broz Tito in the fires of hell with Karl Marx and Friedrich Engels.
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10 hours ago, Marshal Mo Hare, SASS #45984 said:
Makes a couple quarts of PdG?
Something like that. That will last us about a week. One year when I had made several batch back to back to back to back and we got tired of it, the last cup or so was still in the fridge after 2 weeks and it was still good. It went into a pot of chili con carne.
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48 minutes ago, Texas Joker said:
Got to be careful of the salt content
There are several brands that don't have salt.
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Crow telling my wife it wants its morning walnut treat.
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Lard.
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For people who don't like him,don't watch his movies or shows, don't care about him, there seems to be a lot of interest in and following of him.
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Since @Forty Rod SASS 3935 asked nicely, and I responded in his thread, I figured I should also put it here.
This is more or less what I do. I guessed at the amount of Tomatoes. You might need more. This is more like guidelines or suggestions rather than a "Do It Like This!" receipt. Adjust the amounts to your taste. Don't like Garlic? Leave it out. Want more heat? Add more and hotter peppers. Maybe add in Parsley if you don't like Cilantro. I like Cilantro so I use Cilantro. The only hard and fast suggestion is to under salt it at first. You can always add more, but you can't take it out.
Pico de Gallo
2 to 3 pounds Roma Tomatoes
1 to 2 pounds meaty Heirloom Tomatoes
1 or 2 Poblano Peppers
1 or 2 Anaheim Peppers
1 or 2 Jalapeno Peppers
1 Fresno Pepper, or more to taste
1 Serrano Pepper, or more to taste
(other hotter peppers to your taste if you want)
1 large White Onion3 to 10 Garlic Cloves
2 to 4 Limes, zested and juiced
Salt to taste
Cut stem scar from Tomatoes, cut in half and squeeze out the gelatinous glop and seeds, then cut into quarters.
Cut stems from Peppers, cut in half lengthwise, remove seeds and ribs.
Peel and quarter the Onion.
Smash the Garic to remove the skins.
Zest then Juice the Limes into a bowl.
Chop Tomatoes, Peppers, Onions, and Garlic in food processor in batches to desired consistency. I do a little of each so it’s easier to mix in the bowl. Pour each batch into bowl. Add Lime Zest and Juice. Add Salt to taste. Let mellow for 15 minutes or so, taste and add more Salt and /or Lime if needed.
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This is more or less what I do. I guessed at the amount of Tomatoes. You might need more. This is more like guidelines or suggestions rather than a "Do It Like This!" receipt. Adjust the amounts to your taste. Don't like Garlic? Leave it out. Want more heat? Add more and hotter peppers. Maybe add in Parsley if you don't like Cilantro. The only hard and fast suggestion is to under salt it at first. You can always add more, but you can't take it out.
Pico de Gallo
2 to 3 pounds Roma Tomatoes
1 to 2 pounds meaty Heirloom Tomatoes
1 or 2 Poblano Peppers
1 or 2 Anaheim Peppers
1 or 2 Jalapeno Peppers
1 Fresno Pepper, or more to taste
1 Serrano Pepper, or more to taste
(other hotter peppers to your taste if you want)
1 large White Onion3 to 10 Garlic Cloves
2 to 4 Limes, zested and juiced
Salt to taste
Cut stem scar from Tomatoes, cut in half and squeeze out the gelatinous glop and seeds, then cut into quarters.
Cut stems from Peppers, cut in half lengthwise, remove seeds and ribs.
Peel and quarter the Onion.
Smash the Garic to remove the skins.
Zest then Juice the Limes into a bowl.
Chop Tomatoes, Peppers, Onions, and Garlic in food processor in batches to desired consistency. I do a little of each so it’s easier to mix in the bowl. Pour each batch into bowl. Add Lime Zest and Juice. Add Salt to taste. Let mellow for 15 minutes or so, taste and add more Salt and /or Lime if needed.
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Last June
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10 hours ago, Injun Ryder, SASS #36201L said:
Never enter a kissing contest against a bassoon player!
My girlfriend in junior college was an oboe player. Close enough.
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From FB.
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23 minutes ago, Crooked River Pete, SASS 43485 said:
Why?
Barely enough threaded length to get the wires on, same for the mic.
Add in my thick fingers and it was a genuine pain in the behind.
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A potentially useful phrase:
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Not just California. A lot of places operate like that.
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I hated having to 3-wire threads like that.
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1 hour ago, Dawg Hair, SASS #29557 said:
Muscles in the tongue!
And lips.
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4 hours ago, watab kid said:
i got sound but it did not match with the keys played - i always enjoyed the marx brothers even tho i only experience the later years , more of their brother groucho and less of those two ,
I was about to say, "Only you, Alpo!" But then saw it wasn't Alpo.
And then I saw Alpo:34 minutes ago, Alpo said:I had the same problem. It was not synced.
Me? I'm doing good if I can tell which end of the keyboard they should be on.
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1 hour ago, Sundog said:
I agree... the guy sounds just like Peter Lorre.
Or tries to sound like Peter Lorre. But it's still an interesting bit about standards.
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Took these about 4 years ago on my afternoon work break.
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2 hours ago, Alpo said:
Interesting. He said that in 1948 Canada and America and Great Britain agreed on SAE.
So how come my 1974 Norton had Whitworth?
For much the same reason the United States hasn't gone metric....the BSW system was so ingrained in many companies and industries that conversion would have been prohibitively expensive.
Wardroom v. Mess Deck
in SASS Wire Saloon
Posted
Great stories! Thank you.