AUld fAUx@

Just give up and start adoption proceedings? Those rubber mats they use to cover Dispose-alls would make for a serviceable, chlorine-resistent lily pad. Keep his/her thimble full of beer. That "warts" thing is a myth.

Gotta love that kind of persistence, in both you and the frog.

Over the weekend, local radio introduced me to this guy. I'll explore further.

Filter Feeders Matter. As an aside, 1st mariculture operation I ever saw was (sort'a) in your neighborhood, coastal SC (north of you, I think?) in early '80s. I believe it has since failed (some kind of disease) but they were raising shrimp big enough to cut steaks from, in ponds. One of their trophies was actually over a pound.

Certainly looks like one (w./the question mark, and all), but more to your implied point, mine above was a (literally?, at least lyrically) abbreviated question to the "Doctor" about "My Eyes" that (in afterthought) has no relevance to why the artist might have been "over looked"

Efforts around here (Mobile Bay, MS Sound areas) seem experimental/nascent, and funded by oil-spill money. I've heard of some big, well-established operations over in Cedar-Key area (peninsular FL), that are producing clams as well, but never tasted their wares.

Appalachicolas are historically the best out of the Gulf, but the reefs are a bit fragile. I think twice in just the last 15-20 yrs, beds have been buried by hurricanes. Each time, the local fleet has donated all the catch in their holds for reseeding, and graciously parked their boats for a few years. During such periods, we have to rely on Cedar Point, a pretty good second in quality but of limited quantity. Dauphin Island Sea Lab has long pushed for sustainable harvests there, and has arranged for a legal prohibition of dredges. Tonging by hand (and ~20 bushels/boat/day limit? I think?) kind'a keeps the local harvest local..

Alas, the eponymous Causeway is a bit east of there. Thought of a Causeway on the Causeway just tickled my weird bone.

and, if I may (nosily) inquire further, were you at the Felix's on The Causeway? [US 90/98 across Mobile Bay, now officially The Battleship Parkway, but nobody calls it that]

Rarely delve into lyrics, but “Is this the prize…?”

The only good bubble gum is... Actually, kind'a liked some Jackson 5 (and have posted some). 'Course, the pinnacle of bubble gum is:

Heavens! Gentleman center stage seems young to be exposed to such an orgiastic environment? "…A tree whose hungry mouth is prest Against the earth’s sweet flowing breast;…" Humble Apologies. ^May have been inappropriate" "…Poems are made by fools like me, …" [Trees, Joyce Kilmer]

Late to the fridge inventories, but looks like I'll make it through the weekend with: - Some PBRs; - Some (Fairhope) Crowlers of Causeway IPA, (Along Came A) Cider, and Roy Bean Stout; - A sixer of Jai Alai IPA; and - Some PBRs.

Causeway I presume?

TG I Finally close out my Brickyard-Blues vignette. The original (Mr. Toussaint) version (some distance ^above^) was apparently liked by other performers and almost immediately (like ~ a year) followed by a host of covers. These covers (especially immediately above by one of my favoritest bands) sucked the air(waves) out from the original. In fact, I heard the Three Dog Night version before I heard the original (and, TBH, the 3DG cover did sound better on my single, in-dash, AM-radio speaker of the time). Apparently, the group below (a "more favoritest," thank goodness we don't have any editors looking over my shoulder here) also worked on a cover (far as I know, never finished?) during their Feats Don't Fail Me... recording session, but somebody (???) decided it wasn't up to snuff. Never even heard of this aborted attempt 'til years after Mr. George had left the building.

Tried the Clamato approach, way back when it was rarely even findable (in So. Ala.). To this day, it's certainly more costly than store-brand broth.

Never been there, but isn't the whole place one of the few, accessible, truly old-growth plots in the neighborhood?

Popular Mechanics rates beers?? Won't post the whole thing but they note: "Editor's Note: Before you write in about the omission of your favorite porter or stout, note that this list contains mostly lighter beers fit for summertime consumption. Stay tuned in the autumn for our colder season selections." https://www.msn.com/en-us/foodanddrink/beerandcider/50-states-50-best-beers/ss-AAxKB9D?li=BBnb7Kz&ocid=mailsignout#image=1

Actually haven’t made a living at’em in some time (sorry if unclear). Still build them for personal consumption and, often, to some guest-crowd acclaim. Also, woke up this a.m. realizing I needed to remove any unintentionally implied criticisms of your recipe, or any dismissal of your sharing of it; neither was my intent. I’ve just become kind’a set in my ways concerning Bloody Maries, ways that have evolved some time ago. Please forgive the lengthy dissertation, and note that my history with the drink has, almost certainly, been influenced by a cigarette-sodden palate. I am not old enough to know the origins of the Bloody Mary, but I can only assume that it arose in a hungover soul needing a vitamin recharge and some hair of the dog, as an eye-opener in order to find and operate the damn’ coffee pot. The essential problem with a mixture of vodka and tomato juice is that such a mixture (w./ enough hair to do any good) is inherently bitter. A secondary difficulty here is the thickness of the tomato juice and its tendency to sort of clot/coagulate once opened, especially if stored in a can or if already mixed with the vodka and allowed to sit. The fix for the (unwanted here) bitterness (alkaline/base) is addition of acids (to neutralize) and buffers (mostly salts, but water-soluble proteins and light oils don’t hurt), the latter to manage any miss of the exact titration point of the base/acid. By the time I started mixing, the traditional (essentially Old Mr. Boston) approach was lime, celery salt (which can add a bitterness of its own), Worcestireshire Sauce, Tabasco, and black pepper. My first tweak of the old standard was a replacement of straight tomato juice with V-8 ™. This replacement was only because it was what I had at the time, but I noticed that the overall result was not diminished (was even enhanced a bit) in flavor/savor; moreover, the blending of the V-8 provided a somewhat thinner/smoother (more easily sucked through a straw, if that be one’s bent) without diminution of the vitamin recharge. I adopted this thereafter. By the time I started working as a bartender, I noted that many bars used lemon/lime/or a combination for the citrus component. My mentor (forget his name, but looked amazingly like an old Hank Aaron) told me of old bartender lore to the effect that lemon quenches thirst, and lime whets it (if you want to sell drinks,…). Experimenting on my own, I found a rather distinct difference between the fruits’ effects on back of the tongue; lemon adds a sort’a cloudiness there while lime seems almost to clean it. To this day, when ordering out, I say “lime is good, lemon is bad” and, at home, I’ve long held to the old standard. While I never incorporated my 3rd tweak into my professional career, it came about during home experimentation during that time. Still hanging with my (old, old copy of) Old Mr. Boston, one variation, the Bloody Bull (characterized by a rather large infusion of beef broth to the mix), showed considerable promise. I found that such an addition (even at much lower levels than the Guide called for) allowed for a rather massively larger vodka content without causing bitterness. My long-established “recipe” (note the multiplicity of “to taste” quantities): - 1 x 2-qt (standard, off-the-shelf jug) of V-8 (original or hot-and-spicy, depending on what we’ve got), - 1 x can Beef Broth (store brand, no need for condensed, ~14 oz), - Juice of 1 lime (well squeezed); Continue to squeeze/flex the rind (the oils in the peel are good here) and throw them in too, Worcestershire Sauce to taste (if the bottle still has the little plastic dribble-top thingy, I usually go for ~ 4-5 good dashes, I think it may be in the range of a tbsp or so), Celery salt to taste (salt will not be diluted all that much by later addition of vodka/ice), Fresh ground black pepper to taste, and Tabasco to taste (amount of these last two obviously depend rather strongly on choice of V-8). This mix allows for great flexibility on the amount of vodka addition, depending on situation (especially w./ garnish varity) and drinkers’ tastes. It can help you find the coffee pot. It plays awfully well with breakfast eggs (whether sunny side up w./ bacon on the side, or a crab omelet). It can be rather massively goosed w./booze (I’ve gone up to near 50/50 vodka/mix) to account for ice-melt dilution while sipping in a sun-baked inner-tube. It plays well with any savory salad (not so well with fruit, but if the salad has onions in it, I don’t worry), either lunch or dinner (though for the latter, I usually switch drinks before the entrée; have been happy, however, with how it pairs w./ a well seared and vegetated burger).

Sorry - No intent to tease (though I was tempted to go with the old "If I told you...") but (as mentioned in the BBQ thread), "recipes" are more philosophies than rigid instructions to me. Give me a bit?

I've also consumed them as snacks, appetizers, and dinner salads. Many thanks, but I've made a living (and collected a following) off my own (somewhat simpler) "recipe."

Curiosity - Gathered (from another thread) that you're a catch-and-release guy? Pretty Mary. I can eat those things for breakfast.

Humble apologies. My lack of search savvy seems to throw off my comedic timing here.

Damn! Hope the dogs (and, to a lesser extent, the snakes, mice, etc.) were safe indoors? Any guesses as to what he/she was looking for?