Running Bear's April 2025 Coffee Shop

[bnsf971]

Yes, balance on the straight leg and tie the shoe on the one you raised.

I can't even do that when I haven't been drinking...

 

[troyphoto]

Tie your shoes?

I tie they once when new, leave the laces loose, and double knot the bow. They're now slip ons.

 

[Boris]

I buy slip on sneakers..No bending involved.

 

[Boris]

I retired at 60, with 42 years of Railroad service. Full Benefits, and a management pension, mainly from the Penn Central. This was right in the middle of the 2008 - 2011 financial panic. I had no plan, or I would have stayed a few more years, I just wanted out. Working for the railroad, any railroad is a grind, and I had had enough. From experience, a plan helps.

 

[Bruette]

marinade for the steak

Blasphemy! I would never marinade steak.

A little kosher salt and maybe a dash of Worcestershire sauce, depending on the cut and quality. But that is just me.

 

[Bruette]

I have some time now for the coffee shop.

How cool is that!? The coffee shop just took a step up!

I got fired twice; I have a big mouth. Both times it worked out great for me.

 

[migalyto]

Tie your shoes?

I tie they once when new, leave the laces loose, and double knot the bow. They're now slip ons.

Heck yea!

I figured that's the way everyone does it! I've done it that way since grade school, drove my mom nuts.

 

[Bruette]

I can't stand untied laces; I have many issues. I should look for a therapist to tell me what I want to hear.

I wear Skechers Go Walk Athletic Slip-Ons. They fit tight and provide great support and comfort. After playing ball for so many years, I don't like loose fitting shoes. I told you I have issues.

 

[Bruette]

The Padres leap frogged the Dodgers in the NL West. I hope Sherrel is following them.

@migalyto The Cubs are on top of the NL Central!

 

[troyphoto]

Blasphemy! I would never marinade steak.

A little kosher salt and maybe a dash of Worcestershire sauce, depending on the cut and quality. But that is just me.

From the guru at Meat Church BBQ, it's the marinade that makes the fajitas taste so good.

And the Meat Church BBQ guy - the one who comes up with all the Meat Church BBQ rubs - admitted defeat on trying to get his spices right to match the fajitas the Mexicans cook in Texas. He said he comes close, but it's still not as good as the real Mexican flavor.

So I took what he suggested, and added a little more spices that I like. We'll see if the wife likes them, or tells me to stick to burritos.

 

[Bruette]

it's the marinade that makes the fajitas taste so good.

What kind of steak? Flank steak maybe? I can see where a marinade might be good for a flank steak.

For burritos my wife uses ground beef.

 

[bnsf971]

Blasphemy! I would never marinade steak.

A little kosher salt and maybe a dash of Worcestershire sauce, depending on the cut and quality. But that is just me.

Salt tends to toughen the meat. I add other seasoning prior to cooking, then add salt to taste after it’s on my plate. I’m one of those people that thinks I have to taste the salt, and have to force myself not to turn everything into a salt lick…

 

[migalyto]

@migalyto The Cubs are on top of the NL Central!

I see that!

I haven't been following them really close like in years past.

I wish there was a better viewing option. The free MLB on T-Mobile was a great deal, unfortunately most of the Cubs games were blacked out for my viewing area. We ditched Comcast several years ago in favor of streaming. About the only way for me is to subscribe to their network, and I wouldn't get any real value except for the games. The other 7 months out of the year I wouldn't watch anything. Guess i miss the old days when WGN broadcasted every game.

 

[Snowman]

Thanks for the kind words and thoughts, folks.
Mom made it to ninety, which I would have given long odds against myself, and nearly three months more. Astounding, given a frail body, poor health dating back to her twenties and the fact that no one else in her family made it past eighty.
I think she managed it based mostly on enthusiasm for life. It can't have been just the vitamins....

 

[troyphoto]

got some new reading material

BBL

 

[NorthBrit]

Good evening all. I have been playing 'Nurse' to Dawn today. She is ill in bed. Had the grandchildren this morning. Thankfully our son entertained them from lunchtime.

Now to make dinner. Grandchildren are here for the night and have asked for pasta. Nice and easy.

Thomas the Tank has been languishing in the drawer and not ran for some time. A makeover. Removal of the face. Lower the coal bunker. A repaint in Regal Blue livery and is in service again. A nameplate is still required.

 

[NorthBrit]

I received this book today.

 

[logandsawman]

Salt tends to toughen the meat. I add other seasoning prior to cooking, then add salt to taste after it’s on my plate. I’m one of those people that thinks I have to taste the salt, and have to force myself not to turn everything into a salt lick…

Salt and pepper only for our household, and cooked outdoors on wood coals.

We have a open fire with a few rocks and an old refrigerator shelf (well seasoned). Get a nice size teepee of birch and maple, burned down to glowing red coals, spread out, and there we have it .

 

[Len Turner]

Good mornin' crew. Mr. off-and-on checking in. It's 40 and partly cloudy in Cheyenne. Winds are NNE @ 10. Afternoon high of 57 and low tonight of 27. Recorded .12" rain last 24 hrs and 80% chance of a shower or t-storm later today. Relatively nice day in store. Apparently any day above freezing and the wind not blowing 50+mph is considered a nice day here...

Headed out to the train shed for a while this afternoon and some workbench time this evening. Still waiting for my order of track & turnouts to show up... Decided not to paint backdrop on the drywall behind the layout. More on that later.

Snowman: Our condolences for the loss of your mother.

Steaks: Rib eye or strip, no marinades - fresh ground black pepper before grilling, a little kosher salt and butter while they set for a minute or two after grilling. Flank steak for fajitas does get the marinade - Fiesta brand fajita seasoning; add water, lemon juice, olive oil, a little soy sauce, fresh garlic, and some cayenne pepper. Marinade for 12-24 hrs.

Have a good hump day and enjoy the rest of your week. Y'all take care.

 

[Bruette]

Salt tends to toughen the meat.

That is true, but the key is timing. If you salt the steak right before cooking, it won’t have enough time to draw out excessive moisture.

I've read you can also dry brine the steak by salting it and letting it rest for several hours or overnight. The moisture initially drawn out gets reabsorbed, leading to a juicier and more flavorful steak. I've never tried it.

I’m one of those people that thinks I have to taste the salt, and have to force myself not to turn everything into a salt lick

I'm with you! I love salt, but my wife is sensitive to salt, she has high blood pressure. Which is why we use kosher salt for pre-seasoning foods. Kosher salt or most any coarse salt has slightly less sodium by volume than fine table salt.

Since my wife was diagnosed high blood pressure, she stopped using salt at the table. That and 25mg of hydrochlorothiazide have kept it well under control. Other than that, my wife is in great health.

For me salt is unlimited. I naturally need more sodium. I have salt-wasting syndrome. My first heart attack was due to low potassium and sodium. I'm also dealing with low blood pressure, but I have been doing better.

I use a commercial saltshaker at the table.

My doctor has told me low sodium could account for my occasional bouts of confusion; Sink-o-De Mayo