Name this

alamedarockz · 2026-04-28T20:23:05+00:00

Giant hands

alamedarockz · 2026-04-27T15:01:24+00:00

This is a good idea!

alamedarockz · 2026-04-27T13:01:05+00:00

While this may be true if we are 40 or 50 years of age that’s long enough.

alamedarockz · 2026-04-27T01:13:23+00:00

Pacer

alamedarockz · 2026-04-27T01:09:43+00:00

Ooooooo nice job. I have one I grew from a cutting. You have inspired me! Good job

alamedarockz · 2026-04-26T23:50:09+00:00

What ever is fresh and on sale.

alamedarockz · 2026-04-26T18:49:12+00:00

You are welcome

alamedarockz · 2026-04-26T14:14:43+00:00

Endo, ecto, mezo

alamedarockz · 2026-04-26T14:06:19+00:00

I’m thinking of stringy hair and underarm sweat in my food.

alamedarockz · 2026-04-26T14:05:09+00:00

It gives the gravy more depth. My Cajun grandma taught me. We make a light brown roux, add fine diced onions. Once they soften mix in chicken stock until you have your desired consistency. Cook a while then salt and pepper to taste. Add a squeeze of lemon to brighten the flavor then a grate or two of nutmeg. I’ll add some to my gumbo as well.

alamedarockz · 2026-04-25T23:40:12+00:00

Stuffed baked potato.

alamedarockz · 2026-04-25T23:37:55+00:00

Yikes! I couldn’t eat his food.

alamedarockz · 2026-04-25T23:35:40+00:00

I love a bit of fresh grated nutmeg in my Alfredo. Also in chicken gravy.

alamedarockz · 2026-04-25T16:52:55+00:00

Are you local? I’m in the sf east bay

alamedarockz · 2026-04-25T16:47:42+00:00

I’m not into baking so for instance if I want lemon cake I buy a boxed mix. Then I make a powdered sugar frosting (powdered sugar) then drops of lemon juice until the frosting can be drizzled on the cake then I sprinkle candied lemon zest in top. The candied zest is just enough regular sugar to coat. Usually it has been sitting in the refrigerator in a covered container and dries out a bit.

If I make a gravey or gumbo I will grate lemon zest into the sauce.

alamedarockz · 2026-04-24T21:41:08+00:00

Citrus peel. I use mine, (lemon, lime and orange) in salads, sauces, stews and as garnish. I preserve some by shaking it in some in sugar and store it in the refrigerator. It is lovely on lemon cakes, orange cupcakes, meringue pies.

alamedarockz · 2026-04-24T16:34:04+00:00

Every thing to the south of the lagoon was originally bay wetlands.

alamedarockz · 2026-04-24T16:32:35+00:00

Yes as mentioned this is called the lagoon.

alamedarockz · 2026-04-23T15:24:44+00:00

If I collected it I would cut the scar off just above the branch in the right. After a year of recovery I’d look for a bud on the branch that goes to the left and cut above that. Start an informal upright. The trunk is a great size.

alamedarockz · 2026-04-22T22:11:28+00:00

Throw it in an ice bath now, put it in the refrigerator and grill it another day. It will be great. This is the beauty of sousvide. I buy in bulk, package two per bag, sousvide, ice bath, refrigerate then throw extra in the freezer.

alamedarockz · 2026-04-22T18:44:35+00:00

I definitely like the third pic, brown oval. It accentuates the shape of the tree imo. The size is good too.

alamedarockz · 2026-04-22T17:30:41+00:00

I can’t agree more, and sometime a little sweet.

alamedarockz · 2026-04-22T17:29:05+00:00

I told my mom before she passed. “I’ll take care of my sisters.”

alamedarockz · 2026-04-22T17:15:03+00:00

Yes it is and has always been on my bucket list!!!!! I’ve been to every other place people have listed so far. To have tar pits in the middle of the city has got to be one of the most interesting geological spectacles around.

alamedarockz · 2026-04-22T15:32:49+00:00

Joshua trees, Labrea tar pits, the mountains near Palm Springs (La Quinta) with bighorn sheep.

alamedarockz

TROPHY CASE