Archive for April, 2017

Remember Cap Guns?

By From • Apr 30th, 2017 • Category: Blog Entries.Local

Maybe if they still sold toy guns, there wouldn’t be a market for skinny jeans.
[ This content originated at Musings Over a Pint ]


By From • Apr 29th, 2017 • Category: Blog Entries.Local, Politics
We hear a lot about “scientific fact” from progressives lately. This tweet from Dan Bongino aptly sums up what is really being promoted
Remember, to liberals, the word “science” means “political opinions we agree with.” Nothing more. #MarchForScience

— Dan Bongino (@dbongino) April 22, 2017

Humor often provides an insight to truth…

[ This content originated at Musings Over a Pint ]

CCW Badges

By From • Apr 28th, 2017 • Category: Blog Entries.Local

I ran across this product on a Facebook posting recently. I thought it was a leftover April Fool’s Day joke, but it appears to be a real thing.I’ve never understood the fascination some people have with unconcealing their concealed carry status. T…

Don’t Try This At Home

By From • Apr 27th, 2017 • Category: Blog Entries.Local

I really want a home range, but I will hold out for a different solution.
[ This content originated at Musings Over a Pint ]

Skillet Chicken with Creamy Sun-Dried Tomato Sauce

By From • Apr 26th, 2017 • Category: Blog Entries.Local

Turn a dish into a “creamy” meal and you’ll always have my vote! This smooth sauce with fresh herbs makes this dish taste like it came straight from a top restaurant! “Laura’s Restaurant”! 


– 3, 6 oz. boneless, skinless chicken breasts
– 2 1/2 Tbs olive oil
– salt and pepper to taste
– 1/2 cup diced onions
– 2 cloves of garlic, minced
– 1 1/3 cups + 1 Tbs chicken broth
– 1/2 cup sun-dried tomatoes (in oil) – finely chopped
– 1/4 cup fresh basil, plus more for garnish
– 2 tsp. corn starch
– 1/4 cup heavy cream
– 1/3 cup shredded parmesan cheese
Place a long sheet cling wrap on top of a cutting board. Place chicken on top of plastic wrap and lay another piece of wrap over the top of the chicken. Pound chicken to an even thickness using the flat side of a meat mallet (or in my case, a cast iron skillet). Season both sides of chicken with salt and pepper. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for about 4 to 5 minutes on each side (until chicken is cooked through).  Transfer to a plate and place another plate over the chicken to keep warm. Set aside.

Turn heat down to medium. Heat remaining 1 tablespoon olive oil in skillet. Add onions and sauté for a few minutes. Add garlic and sauté a minute longer. Pour in 1 1/3 cup chicken broth, while scraping bottom of skillet to release browned bits. Place sun-dried tomatoes and 1/4 cup basil in a blender and blend until tomatoes are chopped fine; or you can chop tomatoes and basil with a knife. Add mixture to the skillet and stir. In a small bowl, mix remaining 1 tablespoon of chicken broth with corn starch. Add to skillet, stirring constantly. Add cream and parmesan, stirring until cheese has melted. Remove from heat, and add chicken to the skillet mixture, spooning sauce over chicken. Garnish with more fresh basil and ENJOY! If you’d like a printer-friendly version of this recipe, Click Here.

“Count your blessings, not your troubles.” – Anonymous

For The Love of Beer

By From • Apr 26th, 2017 • Category: Blog Entries.Local

Some people really like their Budweiser.When fire broke out inside a home in Sioux Falls, South Dakota, police say Michael Casteel rushed inside his apartment, in defiance of first responders’ orders, to save what he held most dear – two cans of Bud Ic…

No Rain at the Indoor Range

By From • Apr 25th, 2017 • Category: Blog Entries.Local

After missing all of last week, I was anxious to get in some trigger time this week. I had hoped this would happen at the outdoor range, but a prediction of several days of rain make that unlikely. Staring out of my office window at the heavy rain Monday made it hard to get motivated to even drive to the indoor range.

But, I did get motivated. I had a specific practice plan in mind for this session and started out shooting 50 round Julie Glob drill with the P320, this time at 10 yards. Shooting from low ready, I focused on quick target sighting and fast follow up shots when required. I jerked one of the head shots pretty seriously, and was a bit high on one body shot but was otherwise pleased.

After that I switched to the S&W Shield for some general practice. After several magazines with the smaller weapon, I went back to the SIG. The rest of my time was spent doing slower fire at 10 and 15 yards. I am feeling ever more comfortable with the new gun. For me, it points significantly differently than the P226, which I’ve put some 75,000 rounds through over the past 7 years. The good news is I’m starting to get used to the P320 and getting tighter groups, and pulling fewer shots.

That makes 1,025 rounds through the new P320. I gave myself a goal of 1,000 rounds before I tried out the gun in competition, or considered carrying it. Given upcoming fun family plans (and a less fun work calendar) over the next month or so, there is little opportunity for any pistol matches, so the round count will continue to grow through practice time.

I still hold out hope for a trip to the outdoor range later this week. If it doesn’t happen, perhaps I’ll plan another indoor trip. While my schedule allows, I’ll take every opportunity I can to shoot. One never knows when the next “dry spell” will hit. After all, shooting IS a perishable skill, and for some of us it perishes more quickly.

[ This content originated at Musings Over a Pint ]

Shrimp Foil

By From • Apr 24th, 2017 • Category: Blog Entries.Local

A little play on “shrimp boil”, this tasty seafood dish has an incredible flavor that is magnified by the addition of smoked turkey sausage, potatoes, and a spice I cannot live without, Old Bay Seasoning! A very easy dish to make, with a preparation ti…

Patience Needed at the Bar

By From • Apr 24th, 2017 • Category: Blog Entries.Local

One way I judge bar service is by how long my beer glass stays empty before the bartender notices. The truth be told, if the glass is already empty when the server notices, they are behind the curve. We were traveling last weekend and stopped into the …

Marketing Genius

By From • Apr 23rd, 2017 • Category: Blog Entries.Local

This would cause snowflake meltdown if it aired in the U.S.
[ This content originated at Musings Over a Pint ]