You forgot to mention the newly arrogant and dismissive waitstaff, whose response to requests of their customers is to throw the patrons out the door and lock it.

Nothing to add beyond what's already been posted, but if you want to do a follow-up theme of the Soviet Union in the late 1930's I've got some old recipes, albeit in translation. I bet some others might recognize them. Or at least the environment that produced them.

Great to hear that he's still serving the community. You'll like him.

Never -- in that part of the world they insist on drowning their 'cue in revolting yellow mustard-based barbecue sauce.

Have you landed in FL? Hope you had a nice drive down the right coast. Tune into wholehogproductions on Instagram to see what you missed on the road. Tonite was particularly fun.

Name's Foy Maloy -- passionate about his community and his paper.

Enjoy the trip south. Lots of great food on the way (once you get past Pennsylvania). Jinrights Seafood in Yulee is worth a stop (assuming it's still there). Say hi to my friend who's the publisher of the Fernandina Beach weekly ( formerly NY Times, I sold it to Morris a long time ago)

Tune into wholehogproductions on Instagram to see what's been going on.

Thanks for asking. I've been laid low by an increasingly prevalent malady called painintheassus bureaucratitis. It's a vision impairment -- I write perfectly civil things on a computer screen, but after a few minutes, I can't see them anymore.

Very thoughtful of you, Steve. Glad the Tony & Sarah are still running a great house. Lots of delightful evenings there on the porch with a pint, a cigar & the auction catalogs. Hopefully back next year.

Do you or they usually eat at 3:30 in the afternoon before heading off to a 5:00 dinner?

It fit the weather and post-golf moment perfectly.

Why, thanks. Could have used a pan sauce, but I got lazy.

Lovely evening. This was the day the light changed & started its long retreat.

Rotisserie bird (slightly overdone, unfortunately), grilled asparagus & hot sauce ORs. The latter made up for the slightly dry bird.

Now off to Monterey. Fish 'n chips at the Crown & Anchor and cioppino at Monterey Fish House. Tri-tip sandwiches & Foster's oil cans at Laguna Seca. Nothing like it in the world.

Happy Birthday -- sounds like you had a great day.

You owe it to yourself and the machine to take up sausage making. Totally worth it, and not difficult at all (once you get a feel for the process)

Happy Birthday, Harters. Enjoy many more.

I don't -- it stays in the pantry. Still get the precipitate after awhile, which is usually my cue to buy a new one.

There was a spoonful of peanut butter in the dressing, which was also made with peanut oil Should have had chopped peanuts on top too, but I forgot. BTW -- it's not overtly peanutty -- more like a roasty flavor, aided by the sesame oil.

No idea what brand of fish sauce, but it's from Thailand & sourced from an Asian market and is good stuff. Red & yellow label, plastic squeeze bottle. Only problem is that after awhile, the salt starts to precipitate out and clog up the nozzle.

Yep. Like walking a kangaroo. On a pogo stick.

Woofs like a dog. Sits like a frog.

Tonite was a Thai beef salad -- perfect for reducing some fridge inventory and totally season with the hot & humid weather. Leftover grilled hanger steak with a variety of vegetables cut into crunchy bits & marinated in a ginger-peanut-soy-sesame-fish sauce vinaigrette & dished up on arugula. Reviews were uniformly good.

Did someone say dog?

Is Perry's Nut House still in business?

Please do & thanks. Maybe a return next year.

Wish I could make it this year. Record entry list for the F1 class -- 37 cars. And the first appearance of F-5000.

Enjoy

Grilled ribsteak (trim from squaring off yesterday's prime rib roast) on arugula with Parmigiano curls. Not shown: first local corn.

Several, actually. A natural segue into pitside margaritas.

Happy customers -- sold out & left them wanting more.