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Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble


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    You got me, you figure it out!

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  1. This spring-loaded guide fits into the center machined in the top of a tap wrench, follows the tap down as it cuts and keeps it straight Spring-Loaded Tap Guide - with the chuck centered over the hole and the guide clamped in the chuck, set the tap into the hole and lower the chuck until the point is compressed. As you turn the tap, the point keeps the tap aligned with the hole. Or, you could go with something like this V-Tap Guide
  2. I have an idea for a project were the legs taper in width from top to bottom, made of two pieces mitered along the edge to form an "L". To verify the design, I cut two pieces (well, three really, need to remember that I need a right and left, duh) out of some scrap plywood. I cut two blanks to length and width and laid out the taper on one edge. Set the track saw to 45°, set the splinter strip on the rail on the pencil line and ripped the bevel. Not the cleanest job in the world, but close enough to prove the concept. I used the Domino to cut mortises in the edges and did a trial assembly. Surprisingly, the parts fit pretty well, proving the concept will work. For the real version - using some mahogany that I've been hoarding for 30+ years. I think the parts will be cut on the TS - it will take three fixtures; one to cut the taper on the blanks so that they are identical, and one with a RH and LH recess to rough cut the bevel along the edge. The bevel will be finished up on the router table. While I used the track saw primarily to verify the concept, I think that it would be possible - maybe a different blade to cut down on the burning, and better fixturing of the parts while cutting - to make the finished parts with just the track saw, but I'm going to play it safe and use my TS. But I think it shows that the parts could be made with just the track saw, a little more care and definitely more skill.
  3. Well, looks like summer may finally be showing up so less time to cook as I'll be busy with yard work. But, we had a dreary, rainy weekend with almost 1" of rain, the perfect time for this recipe - particularly since we had the required ham bone. We don't have an Instant Pot (yet) so just cooked this in a large pot on the stove top - exactly per the recipe, nothing I would change - the ham wasn't noticeably salty but I didn't add any extra salt while cooking (did add some black pepper though), found it didn't need any salt when I tasted it.. My wife must have liked it, I served her the second bowl but then looked up in time to see her helping herself to thirds. But we still wound up with enough leftovers for a bowl each with a sandwich, maybe grilled cheese? Leftover Ham Bone Soup with Potatoes and Cabbage.pdf
  4. My son posted this on Facebook. Not my thing, I think he was throwing out a hint though. Tonight I fixed the Hawaiian Turkey Burgers that I posted before, looks like that's become a favorite of my wife. She picked up a package of ground turkey when she was shopping this week, came home and said, "Guess what you're fixing this weekend". Bacon Chicken Wrapped Mozzarella Sticks.pdf
  5. I've had one for a while, and it's perfect for trimming screw plugs flush with the surface - just keep it razor sharp and use with a sweeping motion as you feed into the plug. Use a flush-cut saw to trim off most of the projection, and the plane will take the rest, no need for sanding either.
  6. That's got to be some heavy-duty door opener.....................
  7. I posted this recipe a while back and mentioned some changes/improvements that I was going to make Cheddar Smoked Sausage Succotash MEAT: 1 package Eckrich Cheddar Smoked Sausage Links PRODUCE: Handful red onion, chopped Two handfuls green pepper, chopped 1 cup frozen corn, thawed 1 cup frozen lima beans, thawed 1 pint grape tomatoes, sliced in half PANTRY: 1 tablespoon olive oil 1 tablespoon red wine vinegar 2 cloves garlic, chopped 1 teaspoon dried thyme 1 tablespoon red wine vinegar GRILL: Smoked sausage links on lightly oiled grill pan over medium heat for about 10 minutes. Slice smoked sausage and put aside. Saute red onion, garlic and green pepper until softened. Add corn, lima beans, grape tomatoes, dried thyme, dash of salt and pepper. Cook 5 minutes over medium heat. Toss in reserved smoked sausage and red wine vinegar. Heat up some frozen pre-made garlic bread and dunk. So, here's what I did Substituted canned corn, drained, for the frozen, substituted cooked, drained, lima beans for the frozen and a can of diced tomatoes, drained, for the grape tomatoes. This made all the difference but I used Ro-Tel Diced Tomatoes with green chilies - this really gave the dish a great taste, spicy without being super hot, although my lips could tell the chilies were there. Unfortunately, the chilies were a little more obvious the next day. Thinking that I'm going to try a can of Del Monte Mild Diced Tomatoes for the next iteration.
  8. And another recipe for left-overs - all you need is chili, some hot dogs, tater tots and shredded cheddar cheese. - Pre-heat the oven to 450°F - Fry the hot dogs, remove from pan and cut into slices - Put the chili in the pan, heat. Add the sliced hot dogs, leave in until heated through - Spoon the mix into a 9" x 9" casserole dish, spread a layer of tater tots on the top and cook for about 20 minutes until the tater tots are done - Sprinkle shredded cheese on the top and leave in the oven until the cheese has melted. Enough left over for a hearty lunch next week.
  9. Creamy Turkey Noodle Soup.pdf
  10. Sorry, this is a little confusing. This is the recipe I was referring to Creamy Turkey Noodle Soup.pdf We used the meat from the turkey leg, cut the amount of grated (sharp cheddar) cheese to 1 cup but otherwise the same as the recipe. One of the best soups that I've had in a while. My wife tells me that you can buy just turkey legs so that's definitely the way to go in the future. Both batches were fairly thick (and just the way that I like it) but you could add a little more chicken broth to preference. Actually a very easy dish to prepare, other than cutting up the left-over turkey. the only work is shredding the carrots and chopping up the celery.
  11. An update on this recipe. Because there's just the to of us, we normally buy just a turkey breast so that this is what we use for any recipe that calls for "left-overs. For some reason, we had a whole turkey but did not eat the legs because my wife thought that they weren't cooked enough - she now cooked them until they were done, stripped the meat off the bones and used it to make the second batch of soup. This turkey meat is way better than the breast meat, moister and more tender and made a great pot of soup. I taught her well - although she still thinks it's a little thick and is going to add some chicken broth when she heats up the leftovers. Also, we went with just the one cup of noodles this time and that was a big improvement, it was a little more like soup this time.
  12. So, this should have been enough for two meals, but my wife kept standing up and walking over to the stove and picking up the ladle. Maybe enough left for a cup of soup for tomorrow's lunch. Nothing fancy, but very tasty. Definitely on the menu again - 2X ingredients????? Ham Bone Soup with Potatoes & Cabbage.pdf
  13. As promised Slow Cooker Beef Goulash A heavy dose of paprika and searing the beef before placing it in the slow cooker bring loads of flavor to this rustic Eastern European stew. Ingredients 1 1/2 lbs cubed beef stew meat 3 tbsp all-purpose flour 2 tbsp canola oil 1 large red bell pepper 3 medium carrots 2 cups diced onions 2 tbsp minced garlic 1 1/2 cups Nature's Promise Organic Low Sodium Chicken Broth, divided 1/4 cup sweet paprika Steps 1. In a medium bowl, toss the cubed beef with the flour. Season with salt and pepper. In a 12-inch skillet, heat the oil on medium-high. In batches, add beef and sear until browned on most sides, turning as needed. 2. Meanwhile, remove seeds from the bell pepper and thinly slice. Cut the carrots into ½-inch chunks. Using a slotted spoon, transfer browned beef to a large slow cooker bowl. 3. To same skillet, add the onions, carrots, and bell pepper. Cook 5–6 min., until golden, stirring occasionally. Add the garlic and cook 1 min., stirring constantly. Add ½ cup broth, stirring and scraping up any browned bits from bottom of skillet. Transfer contents of skillet to slow cooker, along with remaining 1 cup broth and paprika. 4. Cover with lid and cook 4 hours on high or 8 hours on low, until beef is very tender. Skim off any excess fat. Season with salt and pepper to taste. Tips Serve over curly noodles or mashed potatoes. First time with this recipe and it was pretty good, but I did add a dollop of ketchup to bring out the flavor. My wife said that we need to put mushrooms in it next time. I split the recipe in half - 3/4 lbs, cubed beef stew meat, etc. - and it still wound up two healthy servings over curly egg noodles, plus enough for another serving for later in the week. FWIW I got this recipe out of the February edition of the free "Savory" magazine that Giant gives out.
  14. First try this morning for a breakfast burrito. I was a little surprised at how little fat comes out of Jimmy Dean sausage, think that this makes a difference to the overall taste. Not bad though - red and green peppers and chopped onions in the microwave for 30 seconds and then mixed in with the cooked sausage and then the scrambled eggs poured over the top. Grated cheese (cheddar) on top until melted and then the whole thing on the tortilla. Maybe spicy sausage and pepperjack cheese next time. Finished up the potato soup for lunch yesterday, have one left-over Hawaiian turkey burger from the other night to warm up for lunch - not sure what the wife is going to fix for herself - and then the leftovers are pretty much gone. Except for a nice juicy ham bone - looked up a recipe for potato and cabbage soup to use that for.
  15. Not too appropriate on a day where it snowed most of the day, but this was very tasty. I copied it from some magazine that my wife gets and simplified it a little to match my skill level. HAWAIIAN TURKEY BURGERS WITH PINEAPPLE ¼ tsp ground ginger (Original recipe called for 1” of ginger root grated) 1 lb. ground turkey breast 3 Tbsp Teriyaki sauce – divided ½ tsp ground cayenne pepper 1 Tbsp olive oil 4 fresh pineapple rings – used canned in juice and shook off juice 1 large tomato, thinly sliced 4 whole wheat hamburger buns, toasted 4 leaves red leaf lettuce In a bowl, mix the turkey, 1 Tbsp Teriyaki sauce, ginger and cayenne pepper. Add salt and pepper to suit. Shape into (4) ½” thick patties. In a 12” non-stick skillet, heat the olive oil over medium heat. Cook the patties for 5 – 6 minutes each side until cooked through. Remove from skillet. Add 2 Tbsp Teriyaki sauce to the skillet and cook the pineapple rings for 1 minute per side. Serve burgers on the buns, topped with the pineapple slice, sliced tomato and lettuce. Recipe didn’t call for it, but I added mayonnaise to the buns first. The turkey was nice and moist, with a really good flavor, and the pineapple slice really added a nice touch. This was a winner, although next time probably in the summer time - I would say on the grill, but I think the pineapple picks up some flavor from being cooked in the turkey grease/Teriyaki sauce mix. Up next, Beef Stroganoff over egg noodles.
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