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Step 3. Seared off in a hot cast iron skillet with herbed butter and shallots. Let rest and slice. Serve with a horseradish cream sauce.

Merry broken reflector day!

even tho it's Christmas I'm calling bs on this one. There is no way in hell. Nut is pg13, Jorge is xxx.

Riding in Austin might keep you young. I am approaching 40 and most of the people who push me to keep up with them just enough to see their back tire whip around the next corner are 50+.

Dayummmm

Portability is what we look for in a dog.

Once the vaccine is out I’ll take you to the greenbelt. ”but I’ve already ridden it” Again, let’s go ride the greenbelt.

Please keep it legal cowboys... 🤠

I'd be happy only getting off the bike 5-6 times.

I've probably done north of 800 laps at City Park, maybe a thousand. Done a few dozen under an hour, but not by much (0:59 is under an hour...). Generally trying to hit a time on that trail can be a big mistake. The older I get the more I appreciate the ride, and, being able to ride for the next 8 weeks because I am not in a cast. I've done Thumper a lot, but I walk more of Thumper than City Park. I walk City park mostly out of the danger element (to me) and walk Thumper because of the physical challenge. The sharp ups and downs are more difficult to me, CP has more gradual climbs and drops. Ultimately in Austin, 100ft of elevation per mile is the standard based on my riding. The greenbelt is ~100, Walnut Creek is ~70-80, Lakeway is ~120. Elevation can have a big impact on overall challenge. Also, watch who you call old. While I'm not the best rider, I regularly smoke 20 year olds on trails for a variety of reasons. Don't ever assume that the old guy can't ride as well as the kids. In many cases, because they've ridden those trails and features hundreds of times they can do a better job of clearing things than the young kids. Ultimately challenge is what you make of it. You can make Walnut Creek pretty harder (for instance trying to ride up Endo Valley). Most trails have an easy way and a hard way. If you want to challenge yourself try riding trails and features in a different direction. Just don't do that at City Park because that one is a one-way trail.

You sound like you’re a youngster - go ride em both, and post back up. Learning by doing!

Step 2. Roasted at 225*F until the center is 125*F.

Reverse seared tenderloin. Step 1. Heavy salt pepper and overnight uncovered in the fridge.

Funny, that's actually one of two different parallel cards I bought, trying to get them to work. Ultimately had to buy a machine with a built-in parallel port. Amusingly after I got the second machine working with the built-in port, I was able to install this very card and get the second parallel port working through the VM, so now I can have two different devices connected full-time, without having to use a parallel port switcher.

Those generally don't work very well with anything beyond printers. In this case, I am using older parallel-based chip programmers, and it's difficult to get them to work with anything but built-in parallel ports. I ended up buying two machines on eBay -- the first one didn't actually have a built-in parallel port (the machine pictured in the auction did, so I was peeved about that), and two different parallel cards I bought would not work, either. Ended up buying a second machine that did arrive with a built-in parallel port, and I was able to get the devices to work on that one, using a Windows 2000 VM (one of the devices does not have software that will work on anything newer!) inside Windows 7 and an older version of VMWare Player. Took a lot of work, but now I can program some older devices I wasn't able to program previously. ..Al

I was walking the dogs the other day and I started chatting with a guy (at a distance) as he was bringing in all his Amazon boxes on the porch. He said there was a time when you came home with store labeled bags and as a kid you had an idea what was coming in. He specifically mentioned Oshmans which I had completely forgotten about. Last thing I likely bought there were golf clubs, they had a "ski slope" to take lessons even, way ahead of its time. To others... I became acquainted w/ Mrs Taco Man at what is now Stubbs on Red River- god only knows what the name of it was in 1985- Oz/ Cave Club perhaps. My favorite place to go barring back when was a bar near Esthers Follies- Spy vs Spy- lots of good SKA and Raggae and the house band was awesome. As far as bike shops @olddbrider Spin City shop was probably the first shop I got to really know who ran it. It was roughly half way home on my commute and more than once I would swing in for a 10 min tweak or replace a tube. Just recently closed Southwest Cycles were good people that always took care of me. I really miss Drew from Revolution Cycles but hes doing pretty dang well in Bentonville so good for him.

Cold days, dark beers. I have not had a beer in months....

This takes me back to bike mojo and the origin of “1/4 Notch”. Heh heh. Sent from my iPhone using Tapatalk

Trip down memory lane: Vulcan Gas Company (the original one), Armadillo World Headquarters, the original Conan's Pizza at 29th and Guadalupe, the Salvation Sandwiches food cart on the Drag that had a carrot cake sandwich with some kind of flavored cream cheese filling. Pato's Food Cart, also on UT Campus on 26th St. They had a breakfast Burrito Macho that seemed to be filled with everything leftover from when the Pato's Restaurant on 38th 1/2 St. closed up for the night before. For example, sometimes there would be french fries in the filling. Glorious, if you didn't think about it too much. Also Patos, RIP. The original burned down, the rebuild had no character; now the location is Cherrywood Coffee House, about a block east of I 35, near Fiesta. The original Academy Surplus Store (now Academy Sports and Outdoors) on the I 35 frontage road across from Hancock Center. It was a warren of dark narrow isles, but you'd always find what you needed eventually. It's now a rock shop -- rocks, they sell actual rocks. Ozone Bike Department on Guadalupe, which turned into a BSS satellite location, soon to be TREK. My very first Austin bike (Motobecane) in Austin was from FreeWheeling Bicycles on 2401 San Gabriel St., after my original bike was stolen off the porch from our house on 16th and Pearl St. Freewheeling's owner, Frank Cook, passed away in 1999 and his widow Angie kept it going along with the same staff until 2013 when Angie decided to sell. Several people on the original staff had reached retirement age and a change in the city master plan doubled property taxes. Back in the day, pre mountain bikes, it was THE roadie bike shop. RIP Frank Cook. Even after all these years, I still remember him as a wonderful guy.

In[mention=165]GreenMTBrider[/mention] driveway....Not literally but basically. In the cul de sac of Dodge Cattle Dr by the East trail head of ¹/⁴ notch. Another good option is on the street at the top of hall rd which is the name of the dirt double track that separates the west end of Double Down trail head and the start of 5.0 (R.I.P) Sent from my SM-N986U using Tapatalk

New meaning for the remake of "They Call Me One Eye" ...

Sounds like a good basis for a movie script collaboration between Robert Rodriguez and Quentin Tarantino: Machete kills Schlong Lasers

Pricepoint. My one stop shop for super cheap cycling clothes

Look who is doing curbside - Franklin’s. Way better than standing in line back in the day.

Some times you have to just order out. Hadn't been to Mangia in years, since they canned the central location which was in my neighborhood. Yeah, not true Chicago pizza but ~95% of the way there:

Thanks. I'll try some variation of that. I have 2 goto wet marinades. One I use mainly on chicken or pork but does work on flank.. it is Goya MOJO. I don't do anything but soak for days. Yes its store bought and looks like sewage but holy shit its good after a wicked long soak. The other wet is one that I do some variation of. But Soy Sauce, marin if I have. Splash of Worcheschire. Brown Sugar. Cayenne. Cumin. Garlic. Sometimes l add ginger, fresh and grated. Ill soak the meat for about 24 to 48 hours. Flipping around. My dry is sea salt and pepper. Cumin. Garlic. Brown sugar. Cayenne. Smoked paprika. Sent from my SM-N960U using Tapatalk

RIP https://www.rollingstone.com/music/music-news/leslie-west-dead-1106777/amp/