Crow. Last evening's dinner of champions.
Kinda like a game of "Duck, Duck...GOOSE!" when the sun broke out late yesterday afternoon, the temperature shot up, and the vast majority of trailing precipitation and clouds went *poof* in the flames of glory.
No matter how hard you try to put your best forecast foot forward, you can still catch it in the doorway. And for the next several days we'll continue to have a higher than normal level of uncertainty for the forecasts, plain and simple. Big swings in cloud cover, temperatures, and precipitation on a daily basis...a veritable cornucopia of stuff to make forecasters go 'UGH.'
With that said, you might like to know how the crow tasted. Pretty simple recipe, really...I use an old family recipe my grandfather taught me back when I really got into fishing as a young buffalo. While most people think of big ol' carp (unglorified goldfish on steroids) as an inedible member of class Osteichthyes (sorry, it's the Biology teacher in me), there was a way my lineage used to make use of said finned ones.
Take a 1-inch thick pine board, preferably 16" x 24", and make sure it has at least one big knot in it:
Place your carp on the board, put olive oil and butter on it, and wrap it in foil. Place it on the grill (high heat) for about 30 minutes...no need to flip the fish over.
Remove from heat and let cool 5 minutes. Take off and dispose of the foil. Throw the carp away. Punch the knot out of the board and throw the board away. Serve the knot with your beverage of choice.
Old fisherman's joke, that one...
Have you kissed your carp today?
'Carp'e diem, y'all!
Kinda like a game of "Duck, Duck...GOOSE!" when the sun broke out late yesterday afternoon, the temperature shot up, and the vast majority of trailing precipitation and clouds went *poof* in the flames of glory.
No matter how hard you try to put your best forecast foot forward, you can still catch it in the doorway. And for the next several days we'll continue to have a higher than normal level of uncertainty for the forecasts, plain and simple. Big swings in cloud cover, temperatures, and precipitation on a daily basis...a veritable cornucopia of stuff to make forecasters go 'UGH.'
With that said, you might like to know how the crow tasted. Pretty simple recipe, really...I use an old family recipe my grandfather taught me back when I really got into fishing as a young buffalo. While most people think of big ol' carp (unglorified goldfish on steroids) as an inedible member of class Osteichthyes (sorry, it's the Biology teacher in me), there was a way my lineage used to make use of said finned ones.
Take a 1-inch thick pine board, preferably 16" x 24", and make sure it has at least one big knot in it:
Place your carp on the board, put olive oil and butter on it, and wrap it in foil. Place it on the grill (high heat) for about 30 minutes...no need to flip the fish over. Remove from heat and let cool 5 minutes. Take off and dispose of the foil. Throw the carp away. Punch the knot out of the board and throw the board away. Serve the knot with your beverage of choice.
Old fisherman's joke, that one...
Have you kissed your carp today?'Carp'e diem, y'all!
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