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  • I do more than just cook, ya know........

     

     

    Went up to change the light bulb in the upstairs bathroom for the second time in three days last Thursday evening. Thought it was a little odd that it had burned out so quickly. As I started to unscrew the bulb, sparks shot out from above the socket!

    Yeah, I know. Turn the switch off first, Bud!

    After turning off the switch, I grabbed a pair of pliers and a screwdriver and took the old light fixture down, and laid in on the pool table to check it out.

    She looks in pretty bad shape, at first glance.

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    bathroom light 003

    I'm pretty sure the light is the original one put in when the house was built over a hundred years ago. The screws holding the socket on were loose and both wires extremely frayed.

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    Figured I'd just run up to Lowe's and pick up one of these.

    725916100797xl

    But on closer inspection, everything on the old fixture looked to be in good shape, and just needed some cleaning, tightening, and a little TLC!

    First order of business was to clear of a little space on my oh-so efficiently organized workbench!

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    That's a little better!

    bathroom light

    After a thorough cleaning and re-aligning and tightening of all parts, I started putting her back together.

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    Notice, all the porcelain and ceramic pieces have matching slots and protrusions to keep everything lined up when tightened. Through the years vibrations from living next to a railroad track had loosened it all up. Everytime I changed a bulb all the pieces would turn while I tried to hold that little ceramic ring tight.

    Started with a couple of new, non-frayed wires!

    bathroom light 008

    Since vibration is a problem here, I assembled all the pieces with a nice coating of 100% pure silicone sealer. When set it should make a firm rubbery bed to guard against vibration and make changing bulbs a lot easier!

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    Lookin' good!

    Time to put her back up. Mght as well go Green while the going's easy!

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    Sometimes, I take too many pics. Now, I'm gonna have to paint that ceiling!

    Put the old milkglass globe back on and it's time to throw the switch!

    TAA-DAAAAA!!!

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    Another honey-dew, well done did.

    Don't applaud, just throw money!

    Wonder what time beer-thirty is coming today?

     

     

  • Buddly Crocker's Crockpot Beef Stew. Part Two - Plated.....with Cornbread

     

     

    Got home around 4:30 and Karen had already added the flour and water and turned it up to high to cook for another hour.

    Crock pot beef stew 013

    So it's time to make some cornbread!

    Preheat oven to 400 degrees.

    To start you need one of these. If you don't have one of these, you can't make cornbread. You can make something that resembles cornbread and may taste something like cornbread, but stop kidding yourself, it's not cornbread. Buy, beg, borrow or steal. It's essential!

    This one was Karen's grandmother's cornbread pan.

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    ******

    The dry mix.

    3/4 cup all pupose flour

    1/2 cup cornmeal, yellow or white

    2 tsps baking powder

    1 and 1/2 tsps salt

    1 tsp sugar

    ******

     The wet.

    1 cup milk, whole or buttermilk

    (if you don't have buttermilk, you can add 1 tsp lemon juice to one cup whole milk, and let set for a few minutes. Now you do!)

    two beaten eggs

    1 tbsp corn oil

    *****

    In a mixing bowl, stir dry mix together well.

    Spray iron skillet with cooking spray and add enough corn oil to cover the bottom. Place on burner and heat til the oil is hot.

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    While the oil is heating add the wet to the mixing bowl and stir quickly til everything is dampened and you have a nice smooth batter.

    Note my mixing bowl, another precious family heirloom!

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    When the oil is hot, pour in the batter and let cook for 15 or 20 seconds to set the bottom crust.

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    Place in the preheated 400 degree oven and bake for 20 minutes.

    Ten minutes in, and it's rising nicely!

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    When it's been in 15 minutes, I reach in with a potholder, and give it a shake and flip it a little to make sure it's not sticking.

    And here is the secret to moist delicious cornbread. Do not brown the top in the oven. If you leave it in long enough to brown the top, it will be a dry, crumbly, nearly inedible thing indeed!

    At 20 minutes, take it out of the oven, turn the heat up to broil, and slide it into the broiler!

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    Check it every few seconds, it will brown quickly!

    Before long, you will have this.

    Cornbread perfection!

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    Invert onto a plate. Check it out, it didn't stick to the pan!

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    Karen's always hoping it will stick on me, like hers does, but it never has. lol

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    I think it's time to eat!

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    Lordy, that was so good! Been a long day, my bellies full, and the couch is calling me.

    G'night everybody!

     

     

     

  • Buddly Crocker's Crockpot Beef Stew. Part one - The Prep

     

     

    The weather has definetly turned here in NE Kentucky. It's gone from 95 and 98 two weeks ago,  in the 80's last week, to highs in the 50's this week. Plus tomorrow is supposed to be overcast and rainy. Perfect weather for a big old pot of beef stew!

    And it doesn't get any easier than this, unless you open a can of Dinty Moore. *blech*

    The order of the layers is important, so you need to pay attention!

    I do the prep work the night before and store it in the fridge overnight to let the flavors meld.

    I start with one pound of peeled baby carrots.

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    Next, 3 to 4 celery stalks, rinsed and cut into one inch pieces.

    All the veggies are cut into app. one inch pieces so they cook evenly.

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    One medium onion.

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    Three medium potatos.

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    Once the potatos are added, I season all the veggies with a little salt and pepper, a pinch of oregano and thyme, add three finely minced garlic cloves, one sixteen ounce can of chicken stock, and one small can of tomato sauce.

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    Next, comes two pounds of good lean stew beef, lightly salted and peppered.

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    The final layer is one 28 oz. can of diced tomatoes. Season with salt and pepper, another pinch of oregano and thyme, sprinkle with one tablespoon of Lee and Perrins worcestershire sauce, and a little sprinkle of cayenne pepper.

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    Cover.

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    And refridgerate overnight.

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    We start it around 7am on low and let it cook til we get home around four. You do not take off the lid or stir it during this entire cooking time. Everything needs to remain in it's assigned layer to cook properly.

    When whichever of us get's home first we'll mix one tablespoon flour with 1/4 cup water and stir it in. At this time turn the heat to high, give it one more good stir, and cook for one more hour to thicken the broth.

    It's nice to come home from a long rainy day at work to a thick hearty stew waiting on you, and the aroma that fills the house is heavenly!

    All we'll have to decide tomorrow is whether we want rolls or cornbread to go with it.

    I'll be voting on the cornbread.

    *************

    I'll post pics of the finished stew, and my cornbread recipe, tomorrow if there's any interest?

     

     

     

     

  • The further you go up Paddle Creek.............

     

     

    We moved a lot when I was a kid. Seemed, as I remember, every year or so. We had moved 3 or 4 times by the time I started school in 1953, and I went to 1st grade in Raceland, 2nd in Ashland, and moved back to Raceland for the 3rd. Dad worked for the C&O Railway and was laid off more than he worked so I guess he was always looking for something more affordable on what little money he made.

    In the summer of '57 we moved to Paddle Creek, a little mile and a half long, lane and a half wide country road a little south of Catlettsburg off of US 23. He'd finally found a place he liked, and we lived there til after I graduated high school. It was out of the city and we could have some garden space and keep a little livestock.

    I used to joke with my kids and tell them, you'd better not mess with me, I grew up on Paddle Creek, and the further you go up Paddle Creek, the meaner they get. And I lived in the last three houses up there!

    This is the very end of the road.

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    The first little two bedroom house we moved into used to sit here, right at the base of that hillside. We had lived there for about nine months when the hill started slipping in behind it and was pushing it off the foundation. Tickled mom to death because dad had gotten a bargain (free?) on a 5 gallon bucket of chartreuse green paint and painted all the rooms with it. Kinda made you a little dizzy when you walked in the door!

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    That's my sister sitting on the porch of the doomed house and me in the side yard holding my first beagle pup, Spike. You can see the muddy hillside in the background.

     

    We were lucky and the second next to the last house on the creek had just became vacant so we got to move right in.

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    It was a lot nicer and bigger place, but it only had plumbing in the kitchen and heat was a pot bellied stove in the living room. Dad put in a bathroom in exchange for a couple of month's rent and we stayed there about two years.

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    Me and my buddies used to race tricycles we would 'borrow' down that hill and sleigh ride it in the winter.

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    Where this nice little garage sits, there used to be a barn, outhouse, chicken coop, pig pen, and rabbit pens. We kept all of them in use, even had a couple of steers. Dad had three gardens and we raised most every thing we needed. Went to the A&P in Ashland every now and then for coffee, tea, flour and sugar.

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    That's my brother John standing about half way up the bank on the left side of the garage picture. You can see his rabbit pens and part of the old barn in the background

    Must have been late '59 or early '60 that the Martins moved out of the third house from the last on the creek. It had one more bedroom, and already had indoor plumbing upstairs and down, so we moved in there.

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    We lived in this one til I graduated. I talked to the older lady that lives there and told her I grew up in this house and asked if I could take a few pics. We talked for a bit, she remembered Mrs. Farley, the lady that owned every house on both sides of the creek from the dairy barn on up.

    Her doggie liked me, but I can't say the same about her two grandsons. You can see one of them back by that pickup in the last pic.

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    My dad made these screens on the side porch so mom could can out here in late summers without heating up the house too much. They've been there for 50 years. Wow! They've held up well!

    Didn't realize til I looked at this pic on my puter that Spike is buried up on that bank by that tree where the flowers are growing. Kinda put a tear in my eye.

    While I was taking this pic, the guy by the pickup came over and stood behind me. Didn't say a word, just stood there with his arms hanging limp at his side and staring at me in a slack jawed kinda way. Creepy.

    Wanted to get a pic of the front of the house and this 2nd guy stepped out.

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    He hollers at me "whudda you takin' pitchers fer, mister?" I swear to God, I heard Dueling Banjos playing in the background somewhere and the hair on the back of my neck stood up!

    I told him I grew up in this house and wanted a few pics for my own memories, and he told me "we don need no pitchers taken here. You best be gittin on, now!"

    No problem, lil buddy!

    Would have liked to seen if my initials were still burned into the inside of the closet door in my old bedroom but with Red Neckerson and TooFast Fletcher hanging around, I might have had to shoot my way out!!!!!!

    Discretion be the better part of valor, Bud!

    Was thinking as I left tho, wonder what they might have growing in that big old windowless root cellar on the back of the house?

    Maybe there was more to that 'the further you go up Paddle Creek' line than I knew?

     

     

     

  • Thank Buddly, it's Friday!!!

     

     

    Seriously, it's Friday. Joe Friday!

    All we want are the facts, maam. Just the facts!

    JoeFriday

    Ya just gotta love that face!

    Since it's almost beer-thirty, I'ma heading for home!

    SMILE_FRIDAY

    As my last official act at work today I'll leave you a funny and a few things to ponder.

     

    A man goes into a restaurant and is seated. All the waitresses are gorgeous. A particularly voluptuous waitress wearing a very short skirt comes to his table and asks, "What would you like, sir?"

    He looks at the menu and then scans her beautiful frame top to bottom, then answers, "A quickie."

    The waitress turns and walks away in disgust. After she regains her composure she returns and asks again, "What would you like, sir?" Again the man thoroughly checks her out and again answers, "A quickie, please."

    This time her anger takes over, she reaches over and slaps him across the face with a resounding "SMACK!" and storms away.

    A man sitting at the next table leans over and whispers, "Um, Pal, I think it's pronounced 'quiche'."


    -----------------------------------------------




    Atheism is a non-prophet organization.

    If man evolved from monkeys and apes, why do we still have monkeys and apes?

    The main reason Santa is so jolly is because he knows where all the bad girls live.

    I went to a bookstore and asked the sales woman,"Where's the self-help section?" She said if she told me, it would defeat the purpose.

    What if there were no hypothetical questions?

    If a deaf person swears, does his mother wash his hands with soap?

    If someone with multiple personalities threatens to kill himself, is it considered a hostage situation?

    Is there another word for synonym?

    Where do forest rangers go to "get away from it all?"

    What do you do when you see an endangered animal eating an endangered plant?

    If a parsley farmer is sued can they garnish his wages?

    Would a fly without wings be called a walk?

    Why do they lock gas station bathrooms? Are they afraid someone will clean them?

    If a turtle doesn't have a shell, is he homeless or naked?

    Can vegetarians eat animal crackers?

    If the police arrest a mime, do they tell him he has the right to remain silent?

    Why do they put Braille on the drive-through bank machines?

    How do they get deer to cross the road only at those yellow road signs?

    What was the best thing before sliced bread?

    One nice thing about egotists: they don't talk about other people.

    Does the Little Mermaid wear an algebra?

    Do infants enjoy infancy as much as adults enjoy adultery?

    How is it possible to have a civil war?

    If one synchronized swimmer drowns, do the rest drown, too?

    If you ate both pasta and antipasto, would you still be hungry?

    If you try to fail, and succeed, which have you done?

    Whose cruel idea was it for the word "Lisp" to have "S" in it?

    Why are hemorrhoids called "hemorrhoids" instead of "assteroids"?

    Why is it called tourist season if we can't shoot at them?


    Why is there an expiration date on sour cream?

    If you spin an oriental man in a circle three times does he become disoriented?

    Can an atheist get insurance against acts of God?
    ----------------------------------------------------

    Have a great weekend everybody!

     

     

  • *EDIT* The new rich text weblog editor

     

     

    I hate it!

    Why can't we use the rich text-classic weblog editor any more?

    That's what I have selected in my weblog editor settings, but it's not showing up when I try to update.

    I've even tried selecting the text only version and the new rich text editor keeps showing up.

    Does anybody even like the new version?

     

    EDIT

    ********************

    I sent Marc from the Xangateam a message about being locked into using the new rich text weblog editor. Five minutes later I got this response.

    Me - Marc, could you tell me why some of us are locked into using the new rich text editor, even tho we hate it? I still have rich text classic selected in my settings but am directed to the new editor when I try to update. I've even selected plain text and keep getting the new one. Some people say they're still using classic and can switch back and forth with no problem but some of us can't. Some members have stopped updating completely out of frustration. I'm about there myself

    Marc - Is it working for you now? We've just rolled a fix that should let the older rich text editor work again... Sorry for the painful interim.

    ME - Don't know how you do it man! Yeah, I have the classic editor back. A lot of people were having this problem, did this fix solve theirs too? I can't thank you enough buddy, but thank you I do!

    Marc - Seriously, sorry for that interim where it wasn't available... Glad it's fixed! 

    Yup, it should fix the problem for others (though they might need to toggle their editor settings back and forth for the fix to kick in)

    ****************

    How about that! Mines fixed, I have the classic editor back! If you were having problems, check yours out now. Might have to re-select the classic editor and save your changes, but the problem should be gone.

    Thanks again Marc, seems I can always count on you to help!

     

     


     

  • Hungry? Check out Buddly's Big Beefy Baguette Sammich!!!!!!

     

     

    I came up with the idea for this bad boy a few years ago when Karen was working at Check into Cash. She took a couple of the leftover pieces to work with her the next day and the girls she worked with went nutz over them! Couldn't tell you how many of them I made while she worked there, mainly so she could take it to work the next day. The girls was makin' death threats if I let it slide for awhile!

     

    We start wth a nice fresh loaf of French bread, sliced in half lengthwise.

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    I use a fork and my fingers to remove about a half inch of the bread from both sides to make room for the 'good stuff''.

    Then I brush a little brown mustard on both halves.

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    I've got about a pound and a half of left over chuck roast, separated into small chunks and sliced across the grain. For the antipasto I use about a half cup of torn lettuce, one third cup each of sliced olives and hot banana pepper rings, and a quarter cup chopped onion.

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    Layer the sliced roast beef on the bottom of the baguette.

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    Sprinkle with a little sea salt and lots of coarsely ground black pepper.

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    Add three or four heaping tablespoons of good chunky blue cheese dressing to the salad mix.

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    Layer that on top of the seasoned beef.

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    Slice with a sharp knife, holding the loaf firmly.

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    This monster could easily feed four people, but there's only two of us, so I know what I'm having for lunch tomorrow! lol

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    All I need is a napkin and another beer and it's dinnertime!

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    Hope ya ain't jealous about our fine china. We tend to live a little large over here!

    Damn. Had almost forgotten how good these things are! Perfect for a quick, light dinner on a 95 degree summer evening.

    Try it. You'll like it, Mikey!

     

     

     

  • Now I'm just being mean............

     

    Just a short update

    about.........

    Dinner.

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    Medium rare ribeyes, butterfly shrimp, and sweet potato fries! Oh and, beers, of course.

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    Ya shoulda been here, was sooooo good!

    Gotta go now. Nappytime's calling!

     

    And in that same spirit of meanness, here's a pic of last Sunday's beer up yer butt chicken.

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    Dry rubbed inside and out with Buddly's secret Memphis rub!

    Oh Lordy, fall off the bone juicy goodness!

    ( cleaning that pan up was a bitch, tho! lol )

    Thinking Bar-B-Qued chicken thighs and boiled and buttered new potatos today.

    Gotta grill while the grillin's good. Won't be summer forever!

    Who am I kiddin? I grill all year round. Fixed Christmas dinner on the grill one year!

    Bon Apetite, Xangaland!

     

     

  • 7th Annual Rally on the River - picture heavy

     

     

    Thunder rolls in Ironton

    Bikers descend on southern Ohio for Rally on the River

    Tim Preston
    The Independent

    IRONTON — Despite clear skies and a hot summer sun, thunder rolled through Ironton starting early Friday and grew louder by the hour as thousands of motorcycle enthusiasts gathered for Ironton’s Seventh annual Rally on the River.

    “People just like to come out and see people and act crazy,” said Mark Rutledge, owner of Frogtown USA where much of the action in Ironton was centered as people connected with old friends, had a meal and enjoyed their fair share of cold barley-based beverages. Speaking for himself and his business, Rutledge said the annual Rally on the River is nothing but a good time.

    “I get to see everybody out and enjoying themselves — and it brings money to the city,” he said. “There’s no way to guess how much money it brings in. We’ve got people here from Florida, Michigan, Canada, Arkansas, Alabama, Tennessee, Virginia, Indiana, Illinois, Iowa, Pennsylvania and West Virginia ... and, a lot of them are staying at the Ashland Plaza Hotel.”

    With estimates of 25,000 to 30,000 people participating in the 2010 Rally on the River, Rutledge said local law enforcement and other agencies have been extremely supportive of the event.

    “They work with us because they enjoy it too,” he said with a chuckle. “When we do have trouble it usually comes from the locals. The same people they have to run in at least once a month anyway.”

    With cyclists staking out spots, including camping spaces, from Hanging Rock to the other edge of Ironton nearly everyone agreed the rally is a gathering of strangers who are all distantly related.

    “We are all one big family,” said Mike Willis, recalling a time when he experienced a breakdown on the side of a South Dakota road and was soon rescued by fellow riders he had never met.

    Willis said the attraction of the annual Rally on the River boils down to two components, “the people and the bikes.” The people, he said “are just like a brother or a sister” once you meet them, and the machines are the subject of individual taste.

    “I just look at the Harleys. You see 100 black ones, but no two are the same,” he said, turning his head automatically along with everyone else in the crowd as a crew of roughly a dozen Harley owners piloted their machines down the nearby street.

    Hustling to keep a horde of hungry, thirsty customers satisfied, Frog Town USA employee Karen Ruggeiri shrugged, smiled and concluded, “It’s like a redneck Cheers.”

    Working at the bar inside, Kathy Larson of Flatwoods and Randie Hensley of Ironton agreed the crowd would be in high gear by about 9 p.m. Friday and again tonight.

    “It’s friendly and loud,” Hensley observed.

    Quietly enjoying a meal among the chaotic scene, Bill and Janice Sands sat with Pat and May Anne Leuken and made up for lost time.

    “Pat and I worked together for 25 years and we haven’t seen each other for about three years,” Mr. Leuken explained.

    “We all like to get together and drink some beer and listen to some good music,” Mrs. Leuken said as the sound of the band Southern Thunder saturated the restaurant.

    D.L. McWhorter, who arrived on the scene riding a 1999 Harley-Davidson Softail Custom, said he couldn’t begin to guess the economic impact of the Rally on the River for businesses and vendors from Ironton Hanging Rock.

    “I have no idea. I know a lot of these places — it makes their year,” he said, explaining he personally enjoys socializing with fellow cyclists and hearing good music performed by live bands.

    TIM PRESTON can be reached at tpreston@dailyindependent.com or (606) 326-2651.

    **************************************

    I put up small pics because there's so many of them. You can click to make them bigger.

     

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    Here's some pics taken by Jessica St. James for the Ironton Tribune on Saturday.

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  • Where is Buddly Crocker?

     

     

    He's in T-Bone Heaven.

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    Inch and a half thick, rubbed with a crushed garlic clove, seasoned with salt and coarse ground black pepper, grilled to medium rare perfection over medium high flame, Angus beef T-Bone Heaven, to be precise!

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    Served up with homemade Russett potato French Fries, and an ice-cold Yuengling Black and Tan!

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    OMG! Let me slice a piece of this off for ya.

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    If Heaven is indeed anything like this, I may do myself in tomorrow!

    Wish every one of you could taste just how really delicious this is!

    Angus beef. It's what's for dinner at Buddly's.

    What you cookin' tonight?