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Boulder Toads

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Everything posted by Boulder Toads

  1. It seems to be getting more difficult to find Old Grand Dad 114 ... is it just me? (Houston)
  2. Texas Slim Bourbon (pour to preferred strength) Topo Chico Crushed ice Grapefruit peel garnish
  3. Saw @Chemical X notes above re: flights opening up for tourism w/ restrictions. We are starting to think of rebooting the trip we had planned for May 2020, and target May 2022. My assumption (hope) is that travel is loosened up considerably by then. Anyway, we are starting to think through the best way to re-engage with trip planning ... early enough to secure decent flights and places to stay, but not so early as to deal with the uncertainty of "how things are today". Encouraging to see things starting to move in the right direction.
  4. I will preface this by saying I have no experience, but am willing to learn and get the right tools / take the time to do this right. We have a 10'L pecan wood dining table w/ live edges that I'd like to refinish. The carpenter originally stained it quite dark, and the semi-glossy 'finish' has a few spots that are starting to flake off (after ~10 years of use). Our preference is to finish this piece with a more natural or light color finish. There is also one area near an end that has some 1/8" cracks on top that, while I don't think are expanding, could be filled in during this process. The carpenter built bowties on the other end which have kept it solid. So ... I guess my question is, has anyone worked w/ pecan before? And what would be the recommended process for stripping this down, sanding & refinishing. I will have plenty of space outside and a dry climate to work in ... hoping to tackle this summer. Thoughts on tools, finish options, or online resources (haven't gone down the youtube rabbit hole yet) would be so helpful. Also if you think I should do something less drastic to avoid damaging the piece. Thanks guys.
  5. First time drinking Weller Full Proof yesterday evening and it was awesome. Barkeep poured me 2oz for $20 which felt fair. Sipped it neat after enjoying a delicious Manhattan (rye). Happy weekend, you guys. 🥃
  6. We are planning to relocate and will be able to become a 1-car family in the new location. Going to be looking to unload two daily drivers down here in Houston, seems like the timing might be right. We were going to try GiveMeTheVIN.com but I will scout out some of these others (CarMax, etc.). 2011 Mini Cooper Countryman (69k miles) 2011 Kia Optima (115k miles)
  7. Our company just sent a note out with a mid-May date target for all employees to return to the office. We all figured this was coming eventually, but I thought they'd at least tie the timing to re-start of the school year. Gonna be interesting to see what the blow back looks like for those more entrenched in the WFH camp. Context - the company owns the office facilities, isn't a commercial lease situation.
  8. Received a bottle of Kentucky Owl Confiscated from a gb ... have heard a bit about it, but never seen a bottle in the wild or tried it myself. Anyone here tasted this one? Appears to be marketed as a more premium bottle, I really appreciate the gift.
  9. Was able to try the Whistlepig 12 year old world rye last night at a friend's home ... pretty smooth for a rye (86 proof), a fun one to try w/ the different barrel types. Preparing for a move, having some of my whiskey-loving friends over to 'kill my bottles' (all the opened ones). Blantons, Weller A107, Wild Turkey Rare Breed, Henry McKenna, EH Taylor SB, and an Old Forester barrel pick will be the highlights. Making some cocktails as well. Should be a good time 🙂
  10. Only JD barrel proof rye I've run across was in a random TX hill country town liquor store. It's excellent!
  11. Buddy brought a few bottles over the other night, and one was Midwinter Night's Dram. I hadn't yet tried any from the High West line and generally not a fan of the port barrel finishes, but I thought it was AWESOME. Real velvety (is that a word?) and a great finish. Anyway, added to my list, I'm sure you'll enjoy it.
  12. 37 hours and the gracious power lords have decided our plight is now worth the spot-price premium to purchase energy, distribute and grant us respite in the future these distributors will figure out a way to strike the right balance of: 1) passing along the spot-price-spike premiums to consumers, and thereby 2) shortening the length of disruption
  13. 36+hrs with no power ... we moved in with some friends (and now 3 other families!) 5min down the street who (might live near a city councilperson - ha!) have had uninterrupted power, so doing pretty good. just checked on the house and indoors it is 40-45deg depending on where you are! opened up the blinds to let in some sun today, still have water, thankfully no burst pipes like many are starting to report this morning. we are finally back to 32degF outside!
  14. it's been 12+hrs now with no power ... wife is a trooper and we've been crushing the hot tea today ... pretty dang cold inside, getting some sunshine now but another night in the teens is looming
  15. Hadn't seen it anywhere here in Houston, but was in a smaller hill country town visiting a buddy and we found two on the shelf ... we each grabbed one ... very surprised! Good luck, enjoy the hunt, it will find you eventually
  16. Icon - I finally ran across one of these on the shelf and OMG you were not kidding ... thanks for the suggestion! Don't think I've ever had a barrel high-proof that is packed w/ flavor & finishes so smooth like this one does.
  17. This is what is most interesting to me, personally ... I work for an Old Stodgy in a big city and have been slowly building a track record to make my case to move elsewhere and work remotely (w/ some travel). This whole thing has exposed that it CAN work (for now), and I'm fascinated to see what the Old Stodgy Execs will do to deal with it when their higher-performers inevitably start making that ask. I'd also add that remote work setups & technology, while battle tested, will only continue improve as this drags on for what seems like at least another 3-6 months for many.
  18. Good choices ... I've heard good things about the Rowan's Creek as well, but didn't see this in time ... cheers! 🥃
  19. Just finished a road trip from WV back down to TX and convinced the wife we should take a "slight" detour while passing through Kentucky. Swung through the Willett distillery and did a curbside pickup for a 6-pack of their Estate Rye ... one of my faves, and hard to find down here. They said they had a 5-year release coming soon, but wasn't "quite ready" hmmm ... maybe someone knows more about this? Also while in WV I found a shop who just took delivery of Weller A107, so I snagged 3 of those since the contents of only bottle had mysteriously disappeared a few months ago. Great trip! 🤣
  20. Just knocked back a delicious Old Fashioned, Happy Easter, you guys. 2oz Old Grandad 114 (or other high proof bourbon/rye) 0.5oz rich simple 2 dash angostura orange peel + an ice cube
  21. Yeah we pulled down our May 2020 trip as well. Full refunds on everything except I can't figure out the train tickets (FLO-ROM), and haven't heard back from the Vatican re: the breakfast / early entrance for the Vatican/Sistine tours. All in all, just a terrible situation for those in Italy having to live through this. We really hope to rebook everything and try again for May 2021! Thanks for everyone's advice in here, and really hope everyone gets a chance to travel there in the not-too-distant future!
  22. I'm basically 'steeping' the desired ingredient into prepared simple syrup to give it a different flavor. So usually I use a 1:1 ratio of water to sugar to make the simple syrup (https://www.liquor.com/recipes/simple-syrup/#gs.oam6pc). After the SS is done and cooling, I steep the chai tea bags (or chilis, coffee, etc. ... whatever you're making). For the 5-spice idea I just mixed a tablespoon directly into it which resulted in it being a bit too grainy, so I strained it before serving.
  23. Yeah, give it a go and see what you think. I found it necessary to pass my 5-spice simple syrup through a mesh strainer to get the larger spice pieces out before preparing the cocktails. Cleaner look. Enjoy ✌️
  24. Also, I tried this recipe for homemade Irish Cream (Bailey's) for our family's Christmas morning and it was pretty darn tasty / easy to do: https://smittenkitchen.com/2016/12/homemade-irish-cream/
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