Gromnir

comedy o' stoopid. the guy we paid to clean our gutters is coming out to re-do the job today. we only got three properties in the area so for the last couple years we cleaned the gutters our self... 'cause am a right cheap bastard. the thing is, we had a bit o' an accident 'bout a month ago and we couldn't/cannot manage a ladder climb at the moment. so, we dug deep and paid a few hundred bucks for gutter cleaning; bad timing for the gutter clean as it were done a bit before the atmospheric river events we saw recent, so no doubt is new detritus in our gutters... again. whatever. anywho, yesterday am talking with one o' our renters and he just kinda drops into the conversation that the the joker who cleaned the gutters a month ago did a terrible job and one particular section o' gutter had a considerable amount o' dirt and mud accumulation. our renter watched the gutter cleaner eat his lunch in his truck and kinda fake clean the gutters. our renter then climbed up a ladder and saw that there were indeed crud in the gutters. our renter then didn't bother to tell us anything 'bout the shoddy gutter cleaning until a month elapsed and we called him regarding an unrelated matter. because o' the atmospheric river nonsense, am guessing all our gutters is fubar, but the only property am able to say with certainty were half-arsed by the contractor is the one heavy with dirt as 'posed to tree matter. ... honest though, the thing which bothers us most ain't the contractor who tried to pull a fast one on us, 'cause that is sadly the new normal in these parts. nope, what annoys us is the tenant who knew there were a problem near a month past and never bothered to say nothing. one o' the few responsibilities a tenant has other than paying rent is to inform the property owner o' problems and yet in our experience, most tenants don't unless is something which direct impacts them personal. if the heat or ac went out, we would hear from the tenant immediate, but if is slow bathroom sink leak causing damage to the cabinet and flooring which may end up costing us many thousands o' dollars, chances are we don't find out unless we personal see the issue. oh well. regardless, today we gotta stand and stare at a guy cleaning our gutters as if by doing so we will make him do a better job than he managed with his previous effort. HA! Good Fun!

@Azdeusrolled oats is an extreme common filler/binding ingredient for meatballs and meatloaf and similar stuff. am guessing is not difficult to find on-line recipes with rolled oats included. the thing is, we do not keep rolled oats or quick oats in our pantry, so IF am needing such, then am far more likely to use panko or other breadcrumbs, but the thing is, the oats/breadcrumbs is not gonna change taste to any significant degree. how much time do you finish in the oven? as we note, we prefer to braise, but unless you are using a meat improbable lean, a meatball braise in cream sauce is likely gonna break it, resulting in pooling grease as 'posed to a velvety smooth texture. is unlikely you are talking braise when you speak o' finishing. are you using radiant heat from the oven to warm the meatballs and sauce to same temp? again, shouldn't change taste but am gonna note oven radiant heat is how we warm the dish personal, but am doubting even this guy would quibble over such a step in the process. aside: we do have young cousins who love oatmeal cookies. maybe once a year we got rolled oats on hand when am making snacks for the kids, but don't make cookies for self so tins o' steel cut oats is what we got. steel cut oats don't work as well in meatballs and meatloaf. edit: it is possible we have eaten horse meat while travelling in aisa w/o even being aware o' the fact. am understanding eating horse meat regular may interfere with the efficacy o' stuff such as tetanus shots and anti venom as those is using horse serum... or at least they was back when Gromnir were young. @ShadySands rahmsauce is often the color o' butter, so depending on what it is served over, the small tomato addition might be overlooked, but if is another german cream sauce, that it only makes the curious european dismay regarding biscuits and gravy all the more odd as it suggests a bit more ubiquity for similar euro fare, no? HA! Good Fun!

perhaps rahm sauce... rhamsauce... or something close to that? have made once long ago but saw it a few times. kinda butter colored? may have a pinkish hue 'cause a small amount o' tomato paste is added, which in itself is also kinda strange seeing as how tomatoes is a new world berry/vegie/fruit/whatever, so is difficult to imagine the original recipe calls for tomato. pairs with all kinda german recipes including their version o' meatballs. edit: we thought the german cream sauce (not necessarily what shady recalls) were fine the handful o' times we partook, but our travelling companion during our first extended stay in europe referred to it as "vomit sauce." a snarky spanish girl forever ruined the sauce for us. HA! Good Fun!

we were informed by an expert on such things that our swedish meatball recipe were actually norweigan meatballs. so we asked what is difference tween swedish and norweigan. answer: swedish meatballs is tending to be smaller and more spherical. we observed that our meatballs were smallish and spherical. the chef nodded in agreement. euros. ... *shrug* also makes us wonder at the european bafflement regarding american biscuits and gravy when swedish meatballs involves greasy meat slathered in a creamy gravy and served over a rib-sticking starch. ikea is kinda surprising as is no nutmeg in the ikea offering. we thought a signature flavour o' swedish meatballs were the nutmeg. Gromnir nordsweedballs in a brown gravy: preheat oven to 400F 2lb meat (usual 1/2 ground beef and 1/2 pork) 3/4C grated onion 1/4C half-n-half 2T cornstartch 1 egg 1t kosher salt 1/4t each fresh ground nutmeg, allspice, black pepper combine above ingredients being careful to not overmix. in the past we used panko breadcrumbs. meh. skip 'em. also, as am braising, we don't need vigorous mix and as a result our meat is more tender and less gummy than is most skillet durable meatballs. use a 2T cookie scoop to form into balls and place 'em on a parchment-lined cookie sheet. am knowing is raw meat, but taste and decide if your mix needs more salt. am always tending to start with less salt so am able to add more if needed. in batches, brown the balls in a skillet with 2T butter and 1T olive oil. remove browned balls to a dutch oven. drain off oil from the skillet and deglaze with 3 1/2C beef broth. combine whish to combine 1/2C room temp or cold beef broth, 3T flour and 1T better than bullion base. add your flour slurry to the skillet with the broth and cook over medium for ~ five minutes or until you got appropriate gravy consistency. skim off excess fat and foam and add salt and pepper as needed. aside: if your gravy is not a deep and rich brown, do not hesitate to add 1/2t or a smidge more o' kitchen bouquet. pour the gravy over the meatballs in your dutch oven and then place in a preheated oven for 35-40ish minutes. you wanna braise the meatballs. remove from oven and serve meatballs and gravy over noodles or mashed taters or whatever. the version we offer is admitted not the dairy gravy one most recognizes from ikea and other swedish meatball recipes, but it is our current go to recipe. HA! Good Fun!

had a solar contractor come out and do estimate + a projection on our anticipated twenty-year savings. the honesty were refreshing and unexpected. if we go with every bell and whistle, in twenty-years we will recoup a bit less than 1/2 our costs. our savings ain't improving if we go with a less expensive install. explanation we got for lack o' returns is am already using considerable less power than whatever constitutes similar households and we do have our redwoods which cut down on a bit o' sunshine our roof might otherwise be receiving, but we nevertheless expected at least twenty year break-even. house faces south and is two stories with roof space upper, lower and garage. redwoods shade mostly back and east sides of house, so we get good exposure during afternoons. am moderate disappointed. we may nevertheless go with solar 'cause o' some small but real tree-hugger reflex. regardless, given our recent experience with contractors, we were surprised by the absence o' an effort to sell us more than we need. this year we also have plans to rip out our lawn and replace with a more water conscious alternative... maybe replace the three decades old insulation too. the thing is we were serious considering downsizing, so every dollar invested is representing a functional loss o' some % 'cause you don't recoup costs o' home improvement unless is relative cheap and having immediate aesthetic appeal; planting flowers or a fresh coat o' paint is a better investment than a kitchen remodel if you are selling. HA! Good Fun!

*chuckle* fixed the link and thanks. and am unsurprised by comments re: in bruges = banshees as is same director, same writer and main cast is familiar. HA! Good Fun!

is fair and we would ordinarily agree. writer/director (fixed) banshees got many o' same actors as in bruges, a movie we found entertaining. three billboards was excellent though the film had a different main cast from bruges or banshees. in any event, while am not having seen the banshees of inisherin and a positive review from o' few recent posters in this thread might discourage us from taking a chance on a rando film we knew nothing 'bout, is enough positives based on the track record o' those involved in the film itself to convince us to give banshees a viewing in the not too distant future. HA! Good Fun!

@Keyrock if you are gonna use the premade stuff and chicken breasts, we got two minor suggestions which should improve without too much extra effort. 1) marinade the chicken. for 2lbs chicken-- 1C plain yogurt (or buttermilk if you don't have yogurt) 2T lemon juice 1t salt (1/2t salt if you use buttermilk) let sit in mixture at least a couple hours... possible overnight. grilling chicken probable is adding most flavour for breasts and you don't need to pat the breasts dry if you grill. bake is probable ok. if sauté, then you want the breasts as dry as possible before adding to your pan/pot so pat the breasts dry and let sit in the fridge a few hours more before cooking. may also consider using boneless and skinless chicken thighs. maybe don't even need marinade, but a nice marinate won't hurt neither. if cooking for self, it takes hardly any time to cook four thighs (~ 1lb) in a dutch oven and that should be enough for a couple servings. if is some kinda health concern, the fat in thighs v. breasts is not as significant as many people assume and the fats in thighs is mostly the healthy variety anyway. our sister insisted on breast meat when eating chicken, so when we were taking care o' her we got in the habit o' using the tasteless variety o' chicken, but as long as you remove the skin, the health benefits o' breasts v. thighs is extreme minor and probable not worth the loss o' flavour. 2) food processor the garlic and onion (and ginger) is possible your spice mixture has powdered ginger which would explain why you ain't adding, but the ginger is kinda necessary from our pov. 1 medium onion (at least quarter it... rough chop) 2-3" ginger, cut into a bunch o' coin sized pieces. 6 (or more) garlic cloves process until you got a nice paste. since you are breaking down the veggies to a significant degree, you don't need peel the ginger-- timesaver tip. ... this is also where we ordinary add most heat to tikka masala kinda curry. add 1 seeded serrano chile for a lightweight, and go up from there. if am not having serrano, then am likely adding a 1.5 teaspoons o' cayenne pepper per replaced serrano to our spice mixture. 'course you got the heat already incorporated for your spice mix. you are gonna end up with a smoother and more incorporated sauce by going with food processor veggies. do processor means you don't even need worry 'bout getting a restaurant quality fine chop. sidenote: canned and diced tomatoes has an additive which alters the taste a bit but more significant is the function which makes the tomatoes not break down in the can or even when cooking. the thing is, you want your tomatoes to break down a bit while cooking to proper infuse flavours. am recommending use o' tomato paste and tomato puree or whole tomatoes (canned or fresh) and then chop yourself. am knowing is a bit messier to chop whole canned tomatoes, but use canned and diced tomatoes is something you should do only in rare circumstances when you are serious 'bout not breaking down the tomatoes save after considerable cooking time. another tomato alternative is to use a box grater on fresh tomato. is quick and not near as messy as it appears. more unsolicited cooking advice, and if you want easyish tikka masala recipes we got a couple one o' which is slow cooker. HA! Good Fun!

am recalling he criticized black widow and then made a general observation about "those films," which each person reasonably read a bit different. personal we couldn't care less 'bout stephen dorff's opinion. is indeed a whole lotta bad superhero films just as there has been bad gangster films, bad westerns and bad religious epics when those films were dominating big budget hollywood releases. the oldest and most enduring stories we got is hero stories. is always gonna be a new take on gilgamesh and a beowulf. get rid o' the current comic book inspired characters with their garish costumes won't stop the endless cycle likely started contemporaneous with early humans gathering around a fire in caves and telling stories o' larger-than-life beings doing the impossible. the auteur crowd is tending towards undeserved and comical self importance. HA! Good Fun!

am thinking it is difficult to explain to this generation how imminent and real the impending nuclear holocaust fears were for an entire generation... or two generations. pretty much everybody we knew had nuclear war dreams at one time or another. haven't had one o' those in decades. nowadays whenever we hear some arsejack spinning some nonsense 'bout the pluses o' MAD, am saddened, disappointed and maybe even a little angry. edit: the scariest part is the close calls we weren't even aware o' at the time. is at least a half-dozen times when we all came legit close to global nuke war. HA! Good Fun!

we get nightmares, but the most scary aspect is how cliché most o' 'em is. waking up terrified is bad enough but wake up and realize your nightmare is banal and derivative is complete unacceptable. outta the hundreds if not thousands o' nightmares we has endured, mere dozens were worth committing to ink and paper memorialization, and most o' those ain't all that original neither. how many times am gonna revisit the inexplicable scenario where am naked in court for a case am complete unprepared? change to mid-term or bar exam 'stead o' court don't make fundamental different. how can we still be mortified by such? the realization our subconscious has so little imagination is what frightens us. we would bore jung to death with our nightmares... if he weren't already dead, and chances are if he showed up in our nightmare, jung would likely be dressed impossible dark, have misproportioned limbs, soulless eyes, too many teeth in an over-broad smile and we would be inexplicable naked. whatever. what our nightmares need is an editor. edit: the vast majority o' human antagonists in our nightmares is functional faceless. the patchwork spiders with scissor-blade legs and razor fangs will have faces complete with button eyes, but human baddies is usual faceless. HA! Good Fun!

hmmm. such exhortations are indeed intimate and heavy with emotion. is also a whole lotta single-word invective. a$$hole is an example, yes? on the less serious end o' the extreme large spectrum o' utterances deep in emotion and intimacy, sally struthers taught us, aloha means goodbye. the quoted observation might not be as profound as mr. straczynski imagined. ... admitted, it says something a smidge off-putting 'bout Gromnir that our first response to the bit o' pith you shared were, "die." HA! Good Fun!

hmmm. act v is what happens in all too many crpgs when the writers, who didn't invest in those unifying annoyances such as theme and symbolism, need deal with chekhov's gun. is a bunch o' companion and rando npc quests and plotlines which need be resolved in act v and is absolute nothing linking them save that the commander is involved. chores. act v is a bunch o' chores. is nothing particular deep or profound going on with wotr, which is ok 'cause many players reflexive click through the dialogues o' longer crpgs regardless, but by the time you get to the last acts o' the owlcat's most recent pathfinder game there is no more big reveals and all the sub-plots, which do need be wrapped up or people would complain for that fail, do little to add to the overall narrative. am not thinking is budget per se. the wotr writing is somewhat limited by the scope o' the pnp adventure, which weren't particular deep... and give credit where is due, owlcat actual tried to add humanity into their narrative by adding the mommy issues for areelu. the thing is, the owlcat writers is most assured not subtle and they weren't trying to break new ground with wotr. would act v have been better if 2x as many resources were devoted to the writing? *shudder* have mentioned previous how the romances and mythics is borderline over-the-top to the point we wonder if is parody... but am increasing convinced there were no parody and is nothing more than a matter o' owlcat craftsmanship is as paint-by-numbers as possible. the writing is not great in wotr, but is quite possible such is conscious choice by owlcat, as difficult as that might be to believe. the developer knows its audience, so we get over-the-top fare and an intentional lack o' anything which could possible confuse. annoy? yeah, but not confuse. is a whole lot happening in wotr but such is a matter o' breadth as 'posed to depth and overall am thinking it works for the intended audience. 'course the lack o' depth and the considerable breadth leads necessarily to the act v situation we see where tens o' hours is spent wrapping up unrelated and largely unsatisfying sub-plots which do nothing to bolster the overall narrative. the writing is not great, but is not gonna keep people from buying the next owlcat release. were nothing divisive 'bout wotr writing save that it were kinda meh and am thinking owlcat is likely ok with that situation. edit: am not making excuses for bad owlcat writing efforts. however, am self-aware enough to recognize from various sources o' wotr feedback that Gromnir is not the target audience owlcat were seeking to satisfy with their writing. good writing is hard, but owlcat knows they don't need be great. would wotr have been better if the gameplay content were sacrificed and altered so as to make for a more compelling narrative? dunno, but am not thinking owlcat takes such risks when they got a formula which works with their audience. HA! Good Fun!

https://pathfinderwrathoftherighteous.wiki.fextralife.com/Bane+of+Spirit is the easily overlooked swarm killing item. costs a free action to convert any party member damage type. can thus instantaneous alter the damage type o' multiple companions (weapon or spell) to force which is not avoided by swarm immunity to physical damage. HA! Good Fun!

what is kinda strange is that the rathergood riff on gay bar is far more tame than the actual official released video, which am also having posted HA! Good Fun!

@majestic rathergood has variations we has posted a few times over the years viking kittens is probable the best known, but... WARNING: sweary etc. am not sure why we chuckle at such stuff, but there it is. HA! Good Fun!

you observe what we see as the crux o' a serious flaw with wotr design. 'cause the game difficulty appears to be tuned down from unfair, boss and sub-boss battles may be prohibitive difficult even on core. the stat bloat on unfair for demon lords, mephistopheles and the various playful darkness incarnations is assuming the player is indeed a master o' mechanics who is able to generate attack bonuses and/or spell dc in the +100 range. the improbable ac and saves for unfair difficulty bosses is not out of reach o' a master o' mechanics. in fact, the boss battles is often easier on unfair than many mob encounters as you may prepare and buff to max for boss encounters which only rare has many foes needing be accounted for at once. mob ambushes with no possibility o' party pre-buffing is the real challenge on unfair. the thing is, on hard and unfair, deskari, baphomet and playful darkness is functional identical to core versions save that ac, ab and saves is having fewer points shaved off their stats. core bosses and sub-bosses got same abilities, immunities and mechanics as unfair iterations. boss scale-down is lazy design and is leading to understandable frustration from the multitude o' players who are not masters o' mechanics... and keep in mind is not even a matter o' being a master o' pathfinder mechanics as owlcat has unique implementations which means you need be a master o' wotr mechanics specific. btw, you likely haven't actual started nenio's quest if you do not have all four masks. most o' the world map puzzle locations is specific related to a non-party npc, although the puzzle mechanics and boss is functional the same as for nenio, which in our mind is unnecessarily repetitive. enigma, once you acquire all four masks, is kinda wotr at it's worst as it forces you to deal with a whole lotta backtracking and filler combat while solving puzzles which feels all too familiar if you already did the world map puzzles only to confront a boss you already kinda-sorta faced. if you aren't doing the secret ending, then am recommending skipping the area unlocked once you have all four masks. we got completion ocd, so we had to finish enigma at least once, but enigma is kinda punishing and uninspired. HA! Good Fun!

poor seasoned, poor aged, poor quality meat and poor cooking is all far too common for something which should be relative ez. if the local family restaurant or your uncle phil's backyard grill is your only experience with steak, then am thinking is understandable why chicken or salmon is gonna be preferred. am knowing is sounding snobby, but you literal cannot buy the best grade o' beef in local grocery stores here in the US and how many o' us is gonna dry age for a month or more? a perfect porterhouse is a thing o' beauty but almost impossible to find as is functional two different cuts in one steak and the strip v. tenderloin is gonna cook at different rates. better than 90% o' the time we order ribeye. our last meal menu might fluctuate a bit, but chances are a constant top-three selection is gonna be an end cut prime rib from someplace we know does right. same cut as ribeye. HA! Good Fun!

a couple from robbie robertson and HA! Good Fun!

same thought. miller's crossing, raising arizona, and no country for old men is likely our three favorite from the coens. am thinking hudsuscker is underrated. lewbowski is a sh!te film. disagreeing with cassidy insofar as ladykillers, but he is spot on with his lewbowski take. also we thought hail caeser! were the kinda self-indulgent hollywood-movie-'bout-hollywood which fails for us 90% o' the time. HA! Good Fun!

that is the saddest thing we has seen or heard today. HA! Good Fun!

have never been bitten by a crawfish. have been pinched more than a few times. do crawfish have teeth? some kinda mandible? and shark... am not too proud to admit am terrified o' sharks. more than once when surfing we felt something large graze against our leg in the water and we likely pee'd our self a small bit in those moments. see a flash o' silver in the water and it might be a school o' fish, or... am personal finding shark delicious (at least every variety we has tried thus far) and is perhaps more enjoyment in knowing that in spite o' the terror they inspire on us, we have eaten far more o' them than they has dined on us. shark is decided less scary on a dinner plate with a lemon wedge. monkfish is 'bout 2/3 head; only the tail and cheeks is usable. the fish is delicious and easy to clean as is only one "bone." all the skin, skull and spine does make for fantastic fish stock, but making fish stock will make your house stink and is maybe not worth the effort unless you got a fancy outdoor grill and a stockpot you don't mind making a dedicated grill vessel. regardless, monkfish is ez in our top five seafood choices. admitted, have never bothered to check its sustainability. HA! Good Fun!

fixed. admitted as a northerner we typical says crayfish, but for culinary purposes, crawfish makes the most sense given the creole and cajun influence on most recipes including the crustacean. crawfish gumbo. yum. aside: we don't much like okra so we lean heavily on roux and file powder. edit: the sacramento crawfish and catfish food and music festival is happening in february, which is odd 'cause it were in september last year. didn't go last year 'cause we had been to farm to fork early september and then some rl stuff happened. am not having a great creole repertoire, so am hoping to pick up a few ideas from festival attendance. HA! Good Fun!

pre 20th century, lobster were used to feed prisoners, slaves and indentured servants. as often as not, lobster were used as fertilizer as 'posed to food. were common for new englanders who worked under contract to have their deals stipulate that they would be fed shellfish no more than 2x a week. times change. tastes change. HA! Good Fun!

tired of shrimp? am s'posing such a thing is possible. admitted, am preferring monk fish in most recipes which call for shrimp, but such don't mean am disliking shrimp. our current ez goto recipe is chicken "curry" served over basmati rice and incorporating whatever veggies we got on hand. is maybe not traditional or authentic curry but our house smells like an indian restaurant during and after cooking, so am calling it curry. sear chicken thighs in olive oil in a dutch oven 'cause we have olive oil. remove thighs and then add a simple veg base o' food processor'd onion, fresh ginger and garlic to the hot pot and scrape up the chicken fond. am using all pre ground spices (sue us) a bit o' tomato puree and coconut milk or heavy cream which is added to the pot in that order. we let the spices bloom even if they is pre ground. am returning our now diced chicken and chicken liquid to the pot plus whatever veggies we gut and then cook on medium and covered for 4ish minutes... or however long the veggies and chicken require. we plate up the curry over rice and top with cilantro and a squeeze o' lime juice. am adding salt in smaller amounts at multiple steps which decreases the likelihood we oversalt. total time for prep and cook is 'bout twenty minutes. 'tween caring for the unwell dog, plus our sprained knee and the busted rib we acquired a couple weeks past, twenty minutes is kinda pushing the envelope on the time am willing to devote to cooking. HA! Good Fun!