The Adventures of Pearl !!! Host list post's #22 and #23

Lol! Yes it’s a big one! And yeah, i haven’t decided final size yet but it will prolly be 335’s and fairly tall (to offset the very low first of the 6R80)

Sad thing is, I drive like a grandpa. Ssshhh. It’s mostly so when people see it, they look at me and think I’m crazy. Lol
 
SVTFreak said:
Then, off we went to the woods. Had a tree fell across the path during the very rare south Louisiana snow storm and I’m just now getting around to going cut it. Pearl tried but couldn’t quite handle it. But that’s ok, I brought backup.
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Don't let her pull the "to much work for me" card Joey. When we were in CA she fell 2 giant Redwoods then cut them into 2 foot lengths and quartered them before lunch by herself. Tell her I said to have a good time but it's not all vacation time she needs to earn her keep. :D:D:D
 
r redden said:
Don't let her pull the "to much work for me" card Joey. When we were in CA she fell 2 giant Redwoods then cut them into 2 foot lengths and quartered them before lunch by herself. Tell her I said to have a good time but it's not all vacation time she needs to earn her keep. :D:D:D
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Bwahahaha! You got it, Randy!
 
Got home from work and the wife and I decided to get an overnight sitter and go hide for the night. Nothing to do except watch tv without kids, no noise and enjoy a night of sleep without being woke by the baby. Found us a hotel with nothing around so it’s quiet, pulled the shades and retired. Sad, I know lol. Brought these along, and pearl got to come.

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Well, I couldn’t have pearl here and not treat her so some good Louisiana home cooking. Of course, in her case, it means letting her help make it! So another rainy day, her and I working on making up a gumbo for my aunt and uncle and my middle stepson and his girlfriend.

First, we gotta cut up some sausage, bell peppers, green onions and celery. Throw that all in a pot of water and get it simmering.
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Now, get some onions ready to throw in the roux once it’s made.
B41A5CD2-99EC-457E-B40B-694F8C9D63DB.jpeg

Get that roux nice and dark. About a half a second before burning, throw them onions in to cool it. Most people try to cook the roux too fast and end up burning it. Cook it slow and makes it easier to control.
78F9CC01-B621-4801-91E3-CE050D70015B.jpeg
Mince some garlic and toss it in
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And, the svtfreak secret. Rotisserie chicken. 2 of them, deboned. I’ve made gumbos by boiling hens and baking them after shooting them up and nothing can compare to using these. I buy them warm and immediately debone them, keeping the drippings in the containers and all. Dump it all in. You can’t fry or boil a chicken and make a better gumbo. And at 5$ each, you can’t beat it.
F65A5BAF-1996-4C63-B72B-19068B1C621D.jpeg

Toss in some salt, pepper, red pepper, bay leaves and some filè and let it simmer! Here is what the final, simmering product looks like. And pearl did a heck of a job!
08B78FDC-6458-4825-92C2-E9F5B54DD57B.jpeg

I’ll be touching her edge up and oiling her up and boxing her up to send off to the next in line shortly. It’s been a fun week with her. I’ve found that round end stockman patterns aren’t so bad after all! Squares are my favorite but she’s taught me to enjoy a round end also!
 
That looks delicious! Pearl looks like she has been a great help.

Thanks for the photos and recipe , Paul.
 
Great looking pot of food SVT! I wouldn't mind coming home to find a pot of that on the stove ready to eat.
 
SVTFreak said:
Well, I couldn’t have pearl here and not treat her so some good Louisiana home cooking. Of course, in her case, it means letting her help make it! So another rainy day, her and I working on making up a gumbo for my aunt and uncle and my middle stepson and his girlfriend.

First, we gotta cut up some sausage, bell peppers, green onions and celery. Throw that all in a pot of water and get it simmering.
View attachment 870571
Now, get some onions ready to throw in the roux once it’s made.
View attachment 870572

Get that roux nice and dark. About a half a second before burning, throw them onions in to cool it. Most people try to cook the roux too fast and end up burning it. Cook it slow and makes it easier to control.
View attachment 870574
Mince some garlic and toss it in
View attachment 870575
And, the svtfreak secret. Rotisserie chicken. 2 of them, deboned. I’ve made gumbos by boiling hens and baking them after shooting them up and nothing can compare to using these. I buy them warm and immediately debone them, keeping the drippings in the containers and all. Dump it all in. You can’t fry or boil a chicken and make a better gumbo. And at 5$ each, you can’t beat it.
View attachment 870576

Toss in some salt, pepper, red pepper, bay leaves and some filè and let it simmer! Here is what the final, simmering product looks like. And pearl did a heck of a job!
View attachment 870577

I’ll be touching her edge up and oiling her up and boxing her up to send off to the next in line shortly. It’s been a fun week with her. I’ve found that round end stockman patterns aren’t so bad after all! Squares are my favorite but she’s taught me to enjoy a round end also!
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Only thing I regret about moving home to Texas from Lafayette. All my friends home cooked gumbo! Hard to get that in Houston.


Ps. I’ve grown to favor the rounded end stockmans, the 47 Case and #9 Queen to be exact.
 
Thanks for the SVT secret! I'll be using that one.
I like to tear up the left over rotisserie chicken and toss it in hot n sour soup from my local Chinese restaurant.
 
Thanks, y’all!

And we now use that rotisserie chicken in all kinds of things. We put it in salads, use it in pot pies, I’ve even threw it on pizzas and sandwiches in a pinch. Can’t hardly beat it!

She’s packed up and heading out to vaporstang in the morning. I’m gonna kinda miss the old girl and r8shells artwork on her.
 
I'll be waiting! Might be a quick turnaround as I don't have anything special going on right now, but I should be able to capture a few pictures before sending her on her way....
 
SVTFreak said:
Thanks, y’all!

And we now use that rotisserie chicken in all kinds of things. We put it in salads, use it in pot pies, I’ve even threw it on pizzas and sandwiches in a pinch. Can’t hardly beat it!

She’s packed up and heading out to vaporstang in the morning. I’m gonna kinda miss the old girl and r8shells artwork on her.
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I certainly enjoyed Pearl's time at your place Joey . Thank you very much .

Harry
 
Pearl is in the house! Arrived today; thanks for getting her here safely Joey!

This might be a quick turnaround as my life is kind of hectic right now and no special activities planned in the near future - but we will see. Time for a new routine for Peal regardless. I'll carry her to work tomorrow, but there might not be any pics as it is a boring office environment. For now we are both chilling from our busy days...

 
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Well Pearl and I got out today......to the driveway and deck that is. We are having a late season snowstorm. I shoveled this morning, but I think there is more snow now than when I finished this morning; and it is still coming down. Since I had Pearl out in the elements, I did wipe her down with oil afterwards.

While I was shoveling, the mail lady stopped by and I was able to intercept a new knife before my wife saw and asked her standard "Do you really need another knife?" question. But first some pics from work yesterday.

Boring office pics:


Outside today:


Opening my recent acquisition (GEC Tidioute 23 Brimstone), with mineral oil waiting in the background:

My new acquisition that arrived today:
 
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Vaporstang said:
Well Pearl and I got out today......to the driveway and deck that is. We are having a late season snowstorm. I shoveled this morning, but I think there is more snow now than when I finished this morning; and it is still coming down. Since I had Pearl out in the elements, I did wiper her down with oil afterwards.

While I was shoveling, the mail lady stopped by and I was able to intercept a new knife before my wife saw and ask her standard "Do you really need another knife?" question. But first some pics from work yesterday.

Boring office pics:


Outside today:


Opening my recent acquisition (GEC Tidioute 23 Brimstone), with mineral oil waiting in the background:
Click to expand...
Good job on the interception!! And thanks for giving us some Pearl pics.
 
Well not much going on so far. The heavy snow we got last weekend melted, then we got another snow this weekend. My daughter, her husband and her in-laws got stranded across the Illinois River Easter Sunday for a while because three of the area bridges were closed do to icing. (The ground was warm enough to melt it on the roads, but the bridges were freezing catching everyone off guard - that's Central Illinois for you.)

I had to replace a sump pump a couple of weeks back. I bought a spare pump and set it up for a quick swap-out if needed. Pearl squared off some pipe thread tape and more importantly de-burred the cut ends of PVC pipe and cleaned up the 3/16" weep hole. I also received two knives today: a Buck 110 Whittler and a Northfield 92 Talon Burnt Stag Wharncliffe.

Unless something comes up, I will be sending her off to Minnesota after this coming weekend....

 
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