GraveYard Shift BS

Sup Kirk

 

Worst combo too. All that rain yesterday to soften the ground up then this wind

 

I need to find a healthy cook book worth it's weight....

 

What it do Phil? How’s that new chopper you got?

 

There was a mud slide that shut down I40 west and 209 west had a group of trees block the west bound side. Luckily they had it setup to allow traffic to go both ways

 

Sooooo?

Do I want to do an hour's worth of fabrication to save me around $800?

Or do I spend the long dollar for an original equipment engine?

Got given this thing.

Does a 10 year old zero turn have any value?

Hydraulics are fine. Engine sounds like it's about to airmail itself to a new address.

900 hrs on it, so I don't think it was too early of a failure.

The fact that the throttle has been stuck on wide open for the last 7 years most likely didn't help things.

Even though it sounds like its about to come apart, it is fun. I never used a zero turn before this rig.

The 22 hp Predator engines are on sale now. I'm leaning heavily towards installing one in the mower.

Basically, I have to lose the top motor gaurd for a different engine to fit. Will have to fab up an exhaust as well.

 

It's still in the hitch carrier

 

I say get to fabbin

 

Easy Mexican rice and chicken prep meals.

4 large chicken breasts
3 cups white long grain rice (not minute rice)
1 medium or large onion
1 packet taco seasoning
1 box chicken stock
1 large jar salsa
1 small jar salsa
1 can black beans
1 can corn
Salt/pepper

Dice whole onion and sauté in a very large sauce pan until they are just starting to turn translucent around the edges. Add the rice to the pan with onions and stir it around until some of the edges get a bit brown. Add whole box of chicken stock and 3/4 of the large jar of salsa. Bring to a low simmer, cover and cook to your desired done-ness, stirring occasionally. Should take about 20 to 25 minutes for the rice to completely cook. When the rice is cooked, take it off the burner, mix in corn and beans, cover and let sit.

Cover the chicken breasts in taco seasoning and place in a 9x13 baking dish. Pour the remaining salsa from the large jar and enough from the small jar to give the chicken breasts enough to swim in, but not be completely covered. Place in 400 degree oven for 20 minutes, flip, give them another 20 minutes.

When chicken breasts are done shred them up and put back in the baking dish to absorb salsa and to cool down.

Portion rice and chicken into your containers of choice and enjoy for the rest of the week. This should make about 8 to 10 meals.

 

Sounds good!

We do something similar in the crock pot minus the rice, ends up more like a casserole and serve it in tacos or on a salad.

We also do rice and chicken in the oven with cream of chicken/mushroom/celery soup etc the rice cooks in the soup for an almost risotto texture.

 

Pm sent

 

Just spent and hour unwrapping hardware.

Heyzus I'd hate being the fella that has to wrap those

 

Y’all seen this
Pelferybilt online Inventory
https://www.tacomaworld.com/threads/pelferybilt-online-inventory.595477/#post-19960782

 

I wonder how much cheaper that stuff is. I can't remember what the cost was when pelfrey was open. I like the fuse panel....even though I have one

 

I have no idea never looked at them before.

 

$60-65

 

Just finished prepping two briskets, two butts and some Dino ribs. Pit is ready to fire up at daylight.

 

I should be able to hop a flight and get there right about the time they finish.

 

So almost half price. That's a hell of a thing those guys did. I know they'll still make a profit(as they should), but still awesome of them to not ask full price.

Send some to Al

No doubt