Adieu.....

 

I'VE DECIDED TO LEAVE THIS BLOG BECAUSE IT HAS COMPLETELY SHIFTED AWAY FROM ITS ORIGINAL PURPOSE. WHEN I FIRST JOINED, THIS SPACE WAS MEANT TO BE A LIGHTHEARTED PLACE WHERE PEOPLE COULD COME TOGETHER, UNWIND, AND HAVE FUN. IT WAS A PLACE WHERE HUMOR THRIVED, WHERE JOKES WERE SHARED WITHOUT FEAR OF OFFENDING ANYONE, AND WHERE EVERYONE COULD LAUGH TOGETHER. UNFORTUNATELY, OVER TIME, IT HAS BECOME MORE FOCUSED ON POLITICS, AND AS A RESULT, THE ATMOSPHERE HAS COMPLETELY CHANGED. WHAT WAS ONCE A SPACE FOR LAUGHTER AND CAMARADERIE NOW FEELS LIKE A BATTLEGROUND FOR DIFFERING OPINIONS. I NEVER EXPECTED A BLOG MEANT FOR COMEDY TO DEVOLVE. I CAME HERE TO RELAX AND TAKE A BREAK FROM THE HEAVINESS OF THE WORLD, NOT TO BE BOMBARDED BY ARGUMENTS ABOUT POLICIES, IDEOLOGIES, OR WHO’S RIGHT AND WHO’S WRONG. I UNDERSTAND THAT POLITICS ARE IMPORTANT TO SOME PEOPLE, BUT IT FEELS LIKE THIS BLOG HAS LOST ITS SENSE OF HUMOR IN FAVOR OF BICKERING OVER ISSUES THAT HAVE NO PLACE HERE. THE FUN AND LIGHTNESS THAT INITIALLY DREW US TOGETHER HAVE BEEN REPLACED BY HOSTILITY AND TENSION. IT’S FRUSTRATING TO SEE HOW QUICKLY THIS COMMUNITY HAS CHANGED. AT FIRST, THERE WAS A SENSE OF UNITY, A SHARED UNDERSTANDING THAT WE WERE ALL HERE TO ESCAPE THE STRESS OF DAILY LIFE THROUGH LAUGHTER. BUT NOW, INSTEAD OF SHARING JOKES OR FUNNY STORIES, WE’RE CONSTANTLY NAVIGATING HEATED DISCUSSIONS. THERE’S NO ROOM FOR FUN ANYMORE BECAUSE THE SPACE HAS BEEN OVERTAKEN BY CONTENTIOUS DEBATES. THE ORIGINAL VIBE OF THIS GROUP HAS BEEN COMPLETELY OVERSHADOWED BY POLITICAL DISAGREEMENTS, AND IT’S HARD TO ENJOY ANYTHING WHEN EVERY CONVERSATION FEELS LIKE IT COULD SPIRAL INTO AN ARGUMENT. I CAME HERE TO SHARE JOKES AND GOOD TIMES, NOT TO CONSTANTLY WALK ON EGGSHELLS, WONDERING WHETHER THE NEXT POST WILL SPARK A POLITICAL DEBATE. COMEDY IS SUPPOSED TO UNITE US, NOT DIVIDE US, BUT THAT’S NOT WHAT THIS GROUP HAS BECOME. LAUGHTER HAS BEEN REPLACED BY ANGER, AND INSTEAD OF FINDING COMMON GROUND THROUGH HUMOR, PEOPLE ARE DRAWING LINES IN THE SAND, MAKING IT IMPOSSIBLE FOR ANYONE TO JUST RELAX AND ENJOY THE MOMENT. IT’S NOT WHAT I SIGNED UP FOR, AND IT’S NOT WHAT I THINK MOST OF US JOINED FOR IN THE FIRST PLACE. I UNDERSTAND THAT PEOPLE HAVE STRONG OPINIONS AND THAT DISCUSSIONS ABOUT POLITICS ARE INEVITABLE IN ANY GROUP. BUT THIS PARTICULAR SPACE WASN’T CREATED FOR THAT PURPOSE. IT WAS MEANT TO BE A SPACE FOR HUMOR, NOT FOR DISCUSSING THE LATEST NEWS OR ARGUING ABOUT POLITICAL CANDIDATES. I DON’T THINK THERE’S ANYTHING WRONG WITH TALKING ABOUT POLITICS, BUT IT SHOULD BE DONE IN A DIFFERENT SPACE—

Memes and Things

Ok Kids, It's Friday... Let's Get Started...

 

 

 

 

 

 

 

 

 

Where Was The Liberal Outrage ?

 

It seems to be awful selective.  Didn’t hear a peep on this one. 

It's Cold And Dreary Here Today, I Wonder How The Weather Is In Mexico.....

 

Start your day right with Mexican Weather Girls ☀️

"Hola Papi" 🇲🇽 pic.twitter.com/ld2UijRoel

— Iberian America (@Iberianamerica) January 7, 2026

Insomnia Thoghts....

 

How much money would it take to sell out your country and countrymen?

We know damn well that all the fraud , corruption , stolen billions, didn’t just

happen across this country in independent circles.

 

So, for the elites that have caused , participated, and benefitted from this.

How much money does it take?

Canning Deer Meat

 

Call it a coincidence, but doe season in my "zone" typically coincides with Christmas break and some of the "doe days" did again this year. A friend invited my son and grandson to harvest a couple of does from his nearby property as he felt he "had too many". They scored a couple of small bucks (antlerless). We decided to can some of the meat. After removing the prime cuts, we began cutting out chunks from any part we could get lean red meat. All of the "white" (sinew, gristle, fat, etc. needs to be excised). We used a basic venison canning recipe (the iterwebz has quite a few). The meat was prepped as described above. Then gently "packed" into warm/sterile canning jars. Many recipes suggest a variety of "additions" ranging from salt and various seasonings to peppers, onion, garlic, etc., to adding absolutely nothing. I used a teaspoon of canning salt (not required) and a teaspoon of beef bullion (we've used this method helping a friend and the finished product was delicious) on top of the meat. We added no water and softly packed the meat to 3/4" from the top. Of course, no canning operation would be complete until the jar lids were soaked in warm water to soften the rubber seals  before screwing the rings on the jars. We used pint jars (less waste for us) and pressured the meat at 10#s of pressure for 75 minutes (90 minutes if using quarts). As can be seen in the photo the meat "settled" some (normal) and produced it's own liquid. The best way I can describe the end result is a meat/gravy that is akin to beef tips and gravy. The meat is super tender from being cooked under pressure. All that is required to serve is to empty the contents into a a container and warm it to the desired temperature. I usually get it "bubbling good" and pour it on whatever. Served over rice, mashed potatoes, biscuits, etc. it make a hardy and delicious meal. We processed 10 lbs. of meat that yielded 11 pints. I also ended up with about a pound of jerky I dehydrated in my oven.

 

Given The Current Events Unfolding.... My Current Status....