Tempus_Fugit

It's been raining and below freezing for the last 18 hours or so. It's supposed to stay this way for another day too.

Some engrish I spotted on acrylic sheets I ordered.

• AR-15: BCM 16" Standard upper, PA-15 lower with Geissele SSA-E trigger, Primary Arms SLx 1-6x24 LPVO, and Streamlight.

• CZ P10C with Holosun 407A3 X2 and Olight PL-3

• Plate Carrier: Gloryfire with Level IV plates RMA 1165

• Casio G-Shock: AW-591CL-1A

• PROHEAR Ear pro

• YAKEDA Pistol belt

• KA-BAR Fin

• Kershaw Analyst: EDC knife

• Baofeng AR-5RM radio with 19" tactical antenna

• LoRa radio with Meshtastic: WisBlock RAK4631

• Garmin GPS 60csx

• Android phone loaded with Meshtastic + ATAK

• Highly tactical Rip It

To this day I think Symphony X has been slept on.

It's been some time since I've heard anything from The Haunted. Glad to see Ola and friends are still putting out jams.

This is my favorite dip for when you're having friends over. I've made it a handful of times for football games and other sporting occasions and it's always been cleared out.

Recipe from Pellets and Pits for their "Loaded Cowboy Queso Dip."

Ingredients:

• 8 oz ground beef
• 8 oz chorizo *Or substitute an extra 8 oz of ground beef.
• ½ cup diced red onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 8 oz block pepper jack cheese freshly grated
• 8 oz Velveeta cubed
• 4 oz cream cheese softened
• ¾ cup milk
• 15 oz can black beans rinsed and drained
• 15 oz can corn drained
• 14 oz can Rotel
• 2 jalapenos seeds removed and finely diced
• optional garnishes: sliced jalapeños, cilantro, sour cream, diced tomatoes, sliced green onions

Instructions:

1. Cook the chorizo, ground beef, and diced red onion in a cast iron skillet over medium heat until browned and crumbly. Drain any excess grease. *You can also use a paper towel to dab excess grease from the top of the pan.

2. Preheat oven to 325F

3. Season the meat and onion mixture with salt, black pepper, and cumin. Stir to combine.

4. Add the grated pepper jack cheese, cubed Velveeta, cream cheese, milk, drained corn, rinsed and drained black beans, Rotel, and diced jalapeños to the cast iron skillet with the meat. *No need to stir yet.

5. Place the cast iron skillet directly in the oven and cook for 45 minutes. After 30 minutes, stir until well combined.

6. Carefully remove the cast iron skillet from the oven. Garnish the dip with chopped cilantro, sliced jalapeños, etc. and serve warm with tortilla chips, corn chips, crackers, or your favorite dippers.

I didn't have gyoza on hand, but perogies are the next best thing, eh?

• AR-15: BCM 16" Standard upper, PA-15 lower with Geissele SSA-E trigger, Primary Arms SLx 1-6x24 LPVO, and Streamlight.

• CZ P10C with Holosun 407A3 X2 and Olight PL-3

• Plate Carrier: Gloryfire with Level IV plates RMA 1165

• Casio G-Shock: AW-591CL-1A

• PROHEAR Ear pro

• YAKEDA Pistol belt

• KA-BAR Fin

• Kershaw Analyst: EDC knife

• Baofeng AR-5RM radio with 19" tactical antenna

• LoRa radio with Meshtastic: WisBlock RAK4631

• Garmin GPS 60csx

• Android phone loaded with Meshtastic + ATAK

• Highly tactical Rip It

I tried my hand at corned beef and cabbage and it came out perfect! I slow-cooked the brisket in Guinness draught with garlic, onions, potatoes, carrots, and cabbage. I also served it with a balsamic vinegar reduction and stone ground mustard. I'll definitely make this again!