Thanks so much Brian. The taters were perfect...for the first time ever. Nice and crunchy outside but soft and pillowy inside. That cheese sauce is to die for yet it's so cheap and so easy to make, I use it on a lot of stuff. It makes a great "queso" topping for almost anything Mexican.
I guess that's one way to sum it up
I only eat twice a day so that first meal needs to be pretty hefty to carry me through till supper time.Yep. Been torturous here the past few months. We were supposed to have a reprieve tomorrow and Wednesday with temps dropping to a bone chilling 98 degrees but of course the forecast has changed. No more reprieve in sight. I was planning to head to the range tomorrow and run a couple hundred rounds through my new side arm but not gonna do it if it's that hot. I've waited this long and will continue to do so until it cools down enough to enjoy being outside.
That wouldn't surprise me in the least but I also wonder if it has something to do with soil composition. Hopefully Gerald will chime in sometime before next growing season
Some degenerate lurker from north of our border that never posts anything, hates potatoes, lives in self-pity in a horrible environment, and couldn't cook a hot dog in a microwave
