Mr. New Hampshah. Whatcha need to know?

@myWinnipesaukee Sadly, the loon nest at the northern end of Winnisquam was empty and I didn't see any signs of them on the water. I zoomed in from a distance well outside the protected zone.

@eda2026 I cheat. Sous vide for the long haul tenderize then into my Ninja Woodfire Grill to finish with some bark and smoke. I live north of the Mason Dixon line so I think I get a pass. Close enough for me and little work and babysitting. I can take the heat from purists on X. 😀

Smoking meat is honestly one of the most time-consuming ways to cook 😂 You babysit temperatures for 4–5 hours just to end up eating the whole thing in 15 minutes.🙈

Star Wars being released 49 years ago makes me feel a little bit old. How old? One of the limited ways to watch full Disney movies was to wait until rotation in the theaters. No VHS, DVD, streaming etc. Saw Snow White, Pinocchio, Bambi this way.

@Silence03062 @DawnLAuthor Pop took us to Rockingham a couple of times. Us kids picked up the scratchers off the floor to look for winners too small in winnings for the heavyweights to care about or they thought they were losers. That's my earliest memory.

@DawnLAuthor Sitting on the back porch and seeing the sky lit up from the lights and hearing the track announcer from Rockingham as s kid.

What's your earliest horse racing memory? Mine is watching the 1973 Belmont and asking my mom, "Where are the other horses?"

@SamaHoole True PR has microchips in the rind. Edible but so is cellulose powder. I'm not arguing but only pointing out an "ingredient' not listed on the package. Rind is edible (I place it in soup to break it down and add extra flavor). culturecheesemag.com/blog/parmigian…

"100% Grated Parmesan Cheese." That's what the label says. That is, in fact, the literal text the manufacturer has chosen to place on the front of the package. The 100% refers to a feeling, not a chemistry. In 2012, the FDA raided Castle Cheese in Pennsylvania, a major supplier of grated cheese to American supermarkets. The 100% Parmesan they were selling was 0% Parmesan. It was a blend of cheddar, Swiss, mozzarella, and powdered cellulose, the last of which is, in industrial terms, wood pulp. Or to be more specific: fine fibres extracted from the cell walls of trees and processed into a flowable powder used to stop the cheese from clumping in the shaker. The Castle Cheese executive went to prison. The company went bankrupt. The practice continued. In 2016, Bloomberg commissioned independent lab testing of major American "100% Parmesan" products. Kraft's product contained 3.8% cellulose. Some Walmart and Albertsons store brands tested as high as 9%. The accepted industry threshold for "anti-clumping" cellulose use is 2 to 4%. The cheese is partly wood. The Italians, who have been making the actual cheese for a thousand years, can only sell their version under EU protection as Parmigiano Reggiano: three ingredients, milk, rennet, salt, aged in a 75-pound wheel for at least twelve months in a specific geographic region with the name burned into the rind in dotted pin lettering. The American "Parmesan" can be anything. The American "Parmesan" can be sawdust. The Italian cheese costs more. The Italian cheese is more. The price of food is sometimes the price of food being food.

@Rob97649740 @myWinnipesaukee It's transitioning from split to separated rock. I've been monitoring it for 30 years. Wish I took measurements to track is movements.

@billyparis @myWinnipesaukee I’ve been by that rock dozens of times over the last 20 years and never noticed the slit was growing. Thanks for sharing.

If you're looking for that certain Je ne sais quoi in your homemade fermented hot sauce, try throwing some red radishes in the batch along with the other ingredients. Peel them if you don't want that red color to cause issues with the batch. You're welcome.

@Kristinartz You mean when limited stores were open, couldn't find liquor and AM gold was on the radio? Never heard of it. JK 😀

Does anybody ever remember when Sundays had a completely different feeling than the rest of the week?

@Rainmaker1973 My old man and I saw a guy on TV in the 80s who was asked what he despised most. In a clear and monotone voice he said.. Kudzu, City life and mosquitoes. We still talk about him to this day. Stuck with us cause it was funny. Stone cold face when he said it.

Kudzu in the southern US is an invasive vine that spreads like wildfire and chokes the life out of trees. Here it is being removed. Eating the vine that ate the South.

@KennethChester Thank you. I enjoy this one quite a bit. They took the feeders down for some reason. Probably attracted bees. They were on the glass near the deck which is a great spot to look at God's glory... The Presidential Range.

@billyparis Nice lighting on that pic.

This male hummingbird hiding from the heavy rain

What does this guy do in NH when it is cold and rainy? Take a ride to see the quad-fectah of lakes. Newfound past the ledges, Squam (big and little), through The Weirs-Paugus Bay and finishing with Winnisquam. Not much boating activity today. For good reason. Brrrr.

@ScubaKim13 @myWinnipesaukee It was for sale a few years ago. No island living for me. I want wasn't going to turn in my New Englander card in yesterday. Cold or not, we're going for a ride. 😃

@billyparis @myWinnipesaukee We call that house “tilted stilted.” Nothing seems level 🤣🤣

Today's Indy Race brings up a NH memory. NASCAR ride along at Loudon. I lifted my feet up and kept my hands level in front of me as we whipped around the track. Driver mentioned.. "Most people are hanging on for dear life and here you are living it up" Yup.😃

@ScubaKim13 @BrookdaleFarms Look for 2qt models cause you cannot have enough ice cream.. I have whynter. They occasionally go on sale. Comes out like soft serve. Into the freezer if you want it to be firm. Tons of online resources.

@billyparis @BrookdaleFarms Ok, I need to make the trip just because I love their patriotism! I’m also going to look into compressor models. I’m intrigued!

What’s your favorite ice cream shop? Mine: Annabelle’s Ice Cream @BrookdaleFarms in Hollis, NH (Photo from their Facebook page)

@ScubaKim13 @BrookdaleFarms The compressor models require no ice and gets it cold fast with little air. My fav is almond joy. Yum . Plus I can make chilled adult beverages. KH has been supplying tiny flag toppers for decades (I'm that old). 😀 Here's a picture I took.

@billyparis @BrookdaleFarms I have a kitchen aid ice cream maker but it just isn’t the same. A compressor model sounds very high tech! When came I come over? Just kidding! American flag topper? What is that?! Sounds right up my alley. Pickle ice cream. I bet pregnant ladies love it!

@serrapedro Glad you had a great time. Next drive north though the notch, keep an eye out for "The Watcher". I can just barely make it out in your photo. Take a peek (as long as it's safe to do so). 😃 Manny people have no idea it's there. With the Old Man gone, it's another face to look for

Spent the weekend exploring the White Mountains and reflecting on how much I genuinely *love* New Hampshire. Moving here was one of the best decisions I’ve ever made. Honestly, I just wish I’d done it sooner.

@KennethChester @MsResJudicata Yeah. The wife and I will believe it when we see it (and it lasts longer than a week).

@MsResJudicata Stories such as these have been served up for a month now.

Trump: The Strait of Hormuz will be opened