A Dog's Love for Heat, a Fan's Hope for Victory, and a Delicious Feast: A Summer Weekend to Remember

100 out... Oliver Loves it!

Last week was another hot week with temperatures closed to 100 degrees the first part of the week. It found Oliver out enjoying the warmth of the sun in our back yard. Yes, he goes out and sits in the sun to warm up from being inside our house with air conditioning. He will sit out there until he starts panting and then head back to the door to go back inside. What a knucklehead. The picture to the right is from late in the week and as of Sunday temperatures have dropped to acceptable temperatures.

The weekend has been beautiful since Thursday with weather in the seventies or eighties. I am sure Oliver is not liking that as he wants more heat when he is outside. Looking at the forecast for the next week and the trend is supposed to continue. No complaints from me.

Shrimp, Crab, etc., Boil

Carrie and I had a treat planned for Friday night dinner. Our friends, Laura and Jason, invited us over for a shrimp boil. Ok, that was an easy answer. The dinner was tagged as shrimp boil and while it did have shrimp it also included crab legs. What a night! It was so good! Poured it right out on the kitchen table and grabbed whatever we wanted to eat for dinner. The potatoes were excellent along with all the other fixings. Following dinner, we went outside to hang out at the fire pit which was a lot of fun. A perfect way to kick off the holiday weekend!

Hoping the Royals can turn around the losing streak we have been on since Wednesday. A four-game losing streak going into the game this afternoon. We need to turn it around and snap this bad skid. It started late in the week when two players got hurt and we have not been able to turn it around since then. I will be wearing all of my lucky Royals gear today to try and push us in the direction of a win and point us in a new direction.

Have a great rest of your Sunday and Labor Day.

Labor Day Weekend, Football Games Have Started, Oliver Enjoying the Sun, and Trying to Find Another Camping Date

Although classes started a few weeks ago, Labor Day weekend always seem to signal the end of summer. We will see the temperatures continue to drop which is a welcome change from the 100 degree weather we have experienced over the summer. The weather really has not been that bad over the summer though with rather mild temperatures and only a couple of weeks where we broke 100 degrees. Still, as we look to summer coming to an end, football is starting from college teams to the NFL starting this next week.

I participated in two fantasy drafts the past two weeks for my two fantasy teams that I play each year. It is a good time and makes it fun to follow the games having players I need/want to play well so that my fantasy team does well. Sometimes this can be difficult if I have draft a player on a team I do not like, or follow, but I need to have the player do well so my team does well.

As the days continue to get shorter, football is starting, and it seems more events are packed into the weekends, I am wondering when Carrie and I will be able to go camping again. We have only been twice this year and I am hopeful we can fit in at least one more time to go camping before it gets cold. I know we do not want to go late in the season as we did last year going at the end of October and camping in 32 degree weather. While it was fun during the day, the nights were cold and I am not sure we would do it again with it that cold.

Going back to football, if you are looking to get involved with NFL games, I enjoy doing Pig Skin Pick'em which I have been doing for a few years now. Again, it makes it fun to follow the games and try to pick the winners each week. It is free and easy to participate. Go to the Pig Skin Pick'em site and the password to join is "haverty". Feel free to share with others and see if you can beat me in picking the winners each week. Make sure to go back each week to make your picks!

Join Pig Skin Pick'em with password of "haverty" to make NFL picks each week.

I am writing this on Sunday afternoon while watching the Royals play. I know tomorrow we will be grilling to enjoy the holiday. We went to the store on Saturday to pick up groceries for the week. We picked up chicken breasts to grill one night and then we also picked up Scallops to do on the grill along with some shrimp to do one night on the grill. I am excited to try Scallops although we are not sure if we are doing those Monday or not. We might do the chicken, but it will be a decision tomorrow, but I am researching recipes for doing Scallops on the Big Green Egg. I cannot wait!

As the warm days come to an end, I know one little dog who will miss being able to go outside and sit in the hot sun. The picture to the right was of Oliver in our back yard from a few weeks ago when the temperatures here in Topeka were above 100 degrees for a week straight. He loved it and would sit out in the yard directly in the sun. I would have to call him to get him to come inside and even then he really did not want to leave the sun to come inside. We are guessing that he is cold when he is in the house because of the air conditioning. So, he will be sad to see the days get colder and eventually snow on the ground and he will be shivering on our couch while we try to keep him warm. Poor guy!

I hope you have a great rest of your Labor Day weekend and a great week!

Happy Labor Day 2022!

I hope you have had a great holiday weekend! Today is Labor Day 2022. We acknowledge the hard work of Americans who have contributed to our country and our prosperity. For many of us it is a three day weekend where we do not have to work on Monday, but there are many that work while we have our holiday.

A holiday that reminds me of the end of summer where we see pools closing, baseball nearing an end, and football starting across the country. We are past the half-way point of 2022 and yet we have a lot of great days left to look forward to in 2022. 

Enjoy today as Labor Day 2022 and look at everything yet to happen in the remaining months of 2022. Until next week, enjoy the day, short week, and NFL starting later this week.

Happy Labor Day

Labor Day is a day for us as a nation to acknowledge the hard work of Americans who have contributed to our country and our future with continued prosperity. The determined and unwavering work ethic rooted in our country since its birth continues to be interlaced within every one of us. 

While Labor Day is a day to celebrate the working people of  the United States, the day also serves as the end of summer for many. Pools close, school is in full effect, and the temperatures begin to get cooler across the nation. We see the transition from baseball to football with the end of baseball season approaching quickly. Our lawns begin to change as they head to the dormant months of no lawn mowing.

Yet, we still have a lot that will happen in the remaining four months of 2021. I trust you can enjoy your Labor Day weekend celebrating with family and friends. Possibly taking in a movie or enjoying a glass of wine on a pleasant day and remembering why we have Labor Day as a celebration.

Have a happy and safe Labor Day!

Fifth Grill Opened up the Flame and Cooked Steak

Fifth Grill Steak Cooked to Perfection with Brussels Sprouts

Following the first four grills of keeping the temperature under 350 degrees, we were finally able to open it up and grill steak. We are actually doing our fifth and sixth grills tonight with another pork tenderloin going on here shortly. After getting the grill temperature up to between 600 - 650 degrees, I realize now I should have done the pork tenderloin before the steaks. Taking a long time for the temp of the grill to come down so we can do the pork tenderloin.

At one point while getting the grill ready, the temperature went all the way around the dial which I am estimating was a 950 - 1000 degree temperature. I had gone inside to prepare mushrooms for the steak and came out and realized the temperature continued to climb after I went inside. Hoping that did not cause any damage as I brought it back down closing vents further and the temp dropped to around 650 - 700. Doing additional fine tuning with the top and bottom vents I was able to keep it between 600 - 650 degrees.

Getting Ready

Still taking me a little while, it seems, to get the grill started. I know some people on the EGGhead Forum suggested getting a weed burner to start the grill. I have not done so yet and using fire starters we got from the shop. They work, but it takes about 25 - 30 minutes to get the grill ready to cook.

After finishing the grilling of steak that took two minutes each side, it seemed odd it took longer to get the grill ready than it did to actually cook the food. Although we are doing another cook tonight with the pork, but seemed odd. I am sure I will get the hang of starting the grill and maybe it will get faster.

Using advise I got from the forum, I did leave the lid open until I made sure enough lump was lit. That did seem to make the process better and got the temperature up. I will continue to monitor and fine tune the process of lighting and see if I can increase the time it takes to get started.

Kept Temp at 600 - 650

I snapped a picture of the temperature gauge simply because it got so hot. I could not believe how hot it got. I had read descriptions of the heat that Big Green Eggs can get extremely high temperatures. As I mentioned earlier, the temp got so hot that it basically circled around and 950 or 1000. The needle on the gauge was pointing at the 200 mark when I closed vents and started taking the temp back down. Again, hopefully I did not cause any issues for the Egg or the gauge by getting it so hot. The plan was not to get that hot. I thought I had it pegged at the 650 - 700 mark, but it started going up and got very hot. As they warn, I did the burp when opening it which is good as a ring of flame came out each time I opened it. I had an oven mitt on which was good because it was very hot even when I got it down to the temp I wanted to cook at for the steaks. Impressive!

Pork Tenderloin Cooked at 300 - 350

I just took off the pork tenderloin. Took a while to get the temp down so the pork did not burn. Looks like it turned out great! Cooked for 14 minutes each side to start. The temperature was about 150, so left on for another minute or two each side. We will have this over our salad tomorrow night for dinner, so decided to take it off before it got to 160. Leave it juicy and then hopefully will not dry out when we heat it up tomorrow.

Impressive evening of cooking. Had a good day! Got up and went for a run. We went shopping and then came home to study a little bit. Finished my reading for the week, but struggling to get writing done for this weeks posts. Hoping to knock them both out tomorrow.

I hope everyone had a great Labor Day and long weekend. Have a  great rest of the week!