Deck ‘Em.. C’mon... DO IT!

[HorseloverFat]

It’s early... on both the Calendar and in my decorating process...

But not much is “customary” of recent events... nor am I (in reality) a very “customary”-type person.... So “why not”?

So I will provide documentation throughout my own “hall decking” process...
(The first pic was BEFORE she wiped the camera)

 

[leatherback]

Noooooo!

Only after Saint_Nicholas should you put up a tree!

 

[HorseloverFat]

Noooooo!

Only after Saint_Nicholas should you put up a tree!

At least it’s just wire and plastic. ...

My youngest son’s birthday is Dec 24th.. so we make sure that his Birthday and Christmas are separate affairs in recognition.

This whole city BLOCK does “Krampus”, also... it gets a bitty “nutty” around the holidays, up here.

 

[Starfox]

Man we only just took ours down, it can wait.

 

[leatherback]

All festivities are cancelled anyway. Go ahead. Put up your tree. I will miss my christmas markets with gluhwein this year.

 

[Kanorin]

My kids are so excited for Christmas...we'll be hopping on board this train soon.

 

[Wires_Guy_wires]

Noooooo!

Only after Saint_Nicholas should you put up a tree!

Oh boy, I can't wait until "the discussion" starts again!
Somebody brought pepernoten into my house in september.

 

[HorseloverFat]

That is the sexiest presentation of Gluhwein I have ever seen!

 

[leatherback]

That is the sexiest presentation of Gluhwein I have ever seen!

really?, how do you drink it?

 

[HorseloverFat]

Well I don’t... cause I’d die.. ... but I’ve only ever seen cinnamon and clove when I was doing my “chef gig”... (schooling AND “knighted in” FIRST)... My German Executive Chef Caroline would always bitch about the way the bartenders would serve it.... She also taught me the traditional ways of using potatoes... and German “Ground -meat” dynamic..,, one of my Favorite Chefs to work with.

Oddly enough, She was the one who introduced me to Balut.. and sparked my love of Lengua... when I worked with her I was NOT a chef, yet... I was kitchen-bitch/Sous Chef... but she BASICALLY was my first “teacher” in the kitchen.

 

[Mayank]

It’s early... on both the Calendar and in my decorating process...

But not much is “customary” of recent events... nor am I (in reality) a very “customary”-type person.... So “why not”?

So I will provide documentation throughout my own “hall decking” process...
(The first pic was BEFORE she wiped the camera)
View attachment 338643View attachment 338644View attachment 338645

what instrument are you playing? looks similar to an Indian harmonium!

 

[HorseloverFat]

what instrument are you playing? looks similar to an Indian harmonium!

That is a pentatonic Chord Organ.

We have a “full-scale” one too.

You can produce chords, in a scale format with your bass/rhythm hand while playing melody with the other... ORRR just play it like an organ/keyboard/piano.

Here’s a better shot, of both.

 

[leatherback]

I’ve only ever seen cinnamon and clove when I was doing my “chef gig”... (schooling AND “knighted in” FIRST)... My German Executive Chef Caroline would always bitch about the way the bartenders would serve it.

And now you know.. She was right to bitch about it!

 

[HorseloverFat]

And now you know.. She was right to bitch about it!

Exactly! If the picture you presented is “how it’s done”... I’d be quite upset to get the “version” we used to serve!

 

[leatherback]

Some inspiration.
I think the difference is between people buying a bottle, and people buying a bottle and spices to add depth of flavour. The stuff in the bottles is.. OK. Add some of your own and it gets better. Best would be to start from wine completely, but

 

[HorseloverFat]

That’s wonderful!!

Is that fudge served with ONE of those!

 

[leatherback]

fudge

not normally. rather I would go for ..

 

[HorseloverFat]

not normally. rather I would go for ..

View attachment 338892

This is ONE area that Wisconsin kept it’s settler’s “First World” alive.. Tubed meats!

I’ve actually worked at A local meat processing operation, called Otto’s Meats... THAT’s a “Mixed bag” of a job.

 

[leatherback]

I’ve actually worked at A local meat processing operation, called Otto’s Meats... THAT’s a “Mixed bag” of a job.

Yeah, can imagine. I had the opportunity to visit one as a student to know where food comes from. Was not a pleasant experience.

 

[HorseloverFat]

Yeah, can imagine. I had the opportunity to visit one as a student to know where food comes from. Was not a pleasant experience.

Working on the “floor“ was hard (They call it something SLIGHTLY different)