It's all a matter of taste -
Yeah, true story, Brook!
I can identify w/ the window transport tale.
Living in a remote region has it challenges and uniqueness. When one chooses to live that lifestyle there are ever-present realities that rule and affect one's day, every day. It's so funny, living a life where I've had the opportunity to "rough it" other than simply during a weekend camping-trip and all that comes with that has really changed my life and affected who I am. I used to be much more high maintanence personally... I went to Alaska as a guy who wore cologne, shaved everyday and wore hair gel... I used to wear certain style of dress. NOW? Pul-leaze! Not that living up north turned me into a Grizzly Adams, 'cause it didn't- but it really changed many of my priorities and habits.
But hopefully that's the type of stuff that might help, say, sell a cookbook! (uh-hum!) Ha!
I can identify w/ the window transport tale.
Living in a remote region has it challenges and uniqueness. When one chooses to live that lifestyle there are ever-present realities that rule and affect one's day, every day. It's so funny, living a life where I've had the opportunity to "rough it" other than simply during a weekend camping-trip and all that comes with that has really changed my life and affected who I am. I used to be much more high maintanence personally... I went to Alaska as a guy who wore cologne, shaved everyday and wore hair gel... I used to wear certain style of dress. NOW? Pul-leaze! Not that living up north turned me into a Grizzly Adams, 'cause it didn't- but it really changed many of my priorities and habits.
But hopefully that's the type of stuff that might help, say, sell a cookbook! (uh-hum!) Ha!
Yeah I sure would mama! Sounds wonderful! Thanks for sharing... I also like to brush thick-cut pork chops with apple butter when they're grilling YUM!
Hey CAG - how about this:
3 Tbsp. soy sauce
3 Tbsp. fresh lime juice
3 Tbsp. all fruil apricot preserves
1 Tbsp. dijon style mustard
1 tsp. grated lime peel
1 clove minced garlic
Combine ingredients. Reserve 1/4 c. for basting. Add pork chops to remaining marinade, truning to coat. Cover dish with plastic wrap and refrigerate for 2 hours, turning chops once. Grill 5 to 7 minutes per side, basting with reserved marinade.
3 Tbsp. soy sauce
3 Tbsp. fresh lime juice
3 Tbsp. all fruil apricot preserves
1 Tbsp. dijon style mustard
1 tsp. grated lime peel
1 clove minced garlic
Combine ingredients. Reserve 1/4 c. for basting. Add pork chops to remaining marinade, truning to coat. Cover dish with plastic wrap and refrigerate for 2 hours, turning chops once. Grill 5 to 7 minutes per side, basting with reserved marinade.
chubbyalaskagriz wrote:turned me into a Grizzly Adams,
But hopefully that's the type of stuff that might help, say, sell a cookbook! (uh-hum!) Ha!
But hopefully that's the type of stuff that might help, say, sell a cookbook! (uh-hum!) Ha!
Now don't go knocking Grizzly Adams, I used to have a super crush on him:D
But in regards to that cookbook, sign me up for some of the first copies!!!