I watch some u tube videos. Mr Pete (metal working) had a nice tip on
using vinegar rather than electrolysis.

Well, it worked great. I picked up a miter cutting blade for $5 the
other day. It's a big cast iron piece and I'll show pics when complete.
It was all rusty and grimmy. The vinegar removed the rust really well
and quickly.

I tried the same on a cast iron machinists table I got recently. it had
a coat of rust and would not work for welding (ground). put some paper
towels on and poured the vinegar on, the rust came off and now my ohm
meter shows excellent conduction. Before the meter would not move, and
sanding the rust was not working... so I'm really happy about this.
Cheap, stinks, easily neutraulized with water, just oil after.

You do have to clean the parts first, the vinegar won't cut through oil
and grease.
--
Jeff

On 5/31/2016 10:07 AM, woodchucker wrote:
I watch some u tube videos. Mr Pete (metal working) had a nice tip on
using vinegar rather than electrolysis.

Well, it worked great. I picked up a miter cutting blade for $5 the
other day. It's a big cast iron piece and I'll show pics when complete.
It was all rusty and grimmy. The vinegar removed the rust really well
and quickly.

I tried the same on a cast iron machinists table I got recently. it had
a coat of rust and would not work for welding (ground). put some paper
towels on and poured the vinegar on, the rust came off and now my ohm
meter shows excellent conduction. Before the meter would not move, and
sanding the rust was not working... so I'm really happy about this.
Cheap, stinks, easily neutraulized with water, just oil after.

You do have to clean the parts first, the vinegar won't cut through oil
and grease.


Good to know! I have also found, by accident, hat most any Titebond
type PVA wood glue will remove rust also.

On 5/31/2016 10:07 AM, woodchucker wrote:
I watch some u tube videos. Mr Pete (metal working) had a nice tip on
using vinegar rather than electrolysis.

Well, it worked great. I picked up a miter cutting blade for $5 the
other day. It's a big cast iron piece and I'll show pics when complete.
It was all rusty and grimmy. The vinegar removed the rust really well
and quickly.

Keep a gallon of white vinegar on hand all the time. One of the most
useful chemical compounds known to man.

I just used it last week to do my every 6 month drain maintenance on all
the drains in the house (with baking soda); to clean out the Kuerig
coffee maker, and freshen up the dishwasher; to kill some weeds growing
up through the decomposed granite (in lieu of RoundUp).

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

--
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Wood Shop: www.e-WoodShop.net
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KarlCaillouet@ (the obvious)

On 5/31/2016 11:07 AM, Swingman wrote:
On 5/31/2016 10:07 AM, woodchucker wrote:
I watch some u tube videos. Mr Pete (metal working) had a nice tip on
using vinegar rather than electrolysis.

Well, it worked great. I picked up a miter cutting blade for $5 the
other day. It's a big cast iron piece and I'll show pics when complete.
It was all rusty and grimmy. The vinegar removed the rust really well
and quickly.

Keep a gallon of white vinegar on hand all the time. One of the most
useful chemical compounds known to man.

I just used it last week to do my every 6 month drain maintenance on all
the drains in the house (with baking soda); to clean out the Kuerig
coffee maker, and freshen up the dishwasher; to kill some weeds growing
up through the decomposed granite (in lieu of RoundUp).

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.


After my AC guy told me to use vinegar instead of bleach, cheaper, in
the AC drain I also started using it in my sinks.
Soak you faucet aerator in vinegar and it works like new again.

Swingman wrote:
On 5/31/2016 10:07 AM, woodchucker wrote:
I watch some u tube videos. Mr Pete (metal working) had a nice tip on
using vinegar rather than electrolysis.

Well, it worked great. I picked up a miter cutting blade for $5 the
other day. It's a big cast iron piece and I'll show pics when complete.
It was all rusty and grimmy. The vinegar removed the rust really well
and quickly.

Keep a gallon of white vinegar on hand all the time. One of the most
useful chemical compounds known to man.

I just used it last week to do my every 6 month drain maintenance on all
the drains in the house (with baking soda); to clean out the Kuerig
coffee maker, and freshen up the dishwasher; to kill some weeds growing
up through the decomposed granite (in lieu of RoundUp).

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

--
GW Ross

Abandon the search for Truth; settle
for a good fantasy.

On Tue, 31 May 2016 11:07:06 -0400
woodchucker wrote:

complete. It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

main ingredient is water in vinegar

water removes rust well too once oils and grease are removed

maybe the acids in vinegar increases the reaction time or it may
make the water penetrate better

might be improved ion exchange over just plain water

hmmmm

On 5/31/2016 11:43 AM, G. Ross wrote:
Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

No buts ... you don't eat gumbo with chopsticks, cher.

--
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KarlCaillouet@ (the obvious)

On Tue, 31 May 2016 09:52:21 -0700, Electric Comet
wrote:

It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

Vinegar is also a chemical used is photo developing. But probably not
as much today.

Swingman writes:
On 5/31/2016 11:43 AM, G. Ross wrote:
Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

No buts ... you don't eat gumbo with chopsticks, cher.

Speak for yourself :-)

Markem writes:
On Tue, 31 May 2016 09:52:21 -0700, Electric Comet
wrote:

It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

Vinegar is also a chemical used is photo developing. But probably not
as much today.

Acetic acid has a number of uses, including as precursor to PVA (which
is why PVA glues have a vinegar odor) and a component in Acetylsalicyclic acid
(ASA), AKA Aspirin.

Vinegar is very dilute Acetic acid.

On 5/31/2016 1:55 PM, Scott Lurndal wrote:
Swingman writes:
On 5/31/2016 11:43 AM, G. Ross wrote:
Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

No buts ... you don't eat gumbo with chopsticks, cher.

Speak for yourself :-)

I'll cheerfully provide the gumbo just to watch that. lol

Now, if you eat boiled crawfish with chopsticks, we could take that on
the road...

--
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Wood Shop: www.e-WoodShop.net
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https://www.facebook.com/eWoodShop-206166666122228
KarlCaillouet@ (the obvious)

On 2016-05-31, G. Ross wrote:

Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

Yeah. It's often referred to as "sticky" rice. A distinct species of
rice which is very "glutinous" (gummy) and is supposed to cook up like
that. If you don't like yer rice, "gummy", then choose a different
type of rice. Long white rice and basmati are "fluffy" rices.

nb

On 5/31/2016 2:08 PM, notbob wrote:
On 2016-05-31, G. Ross wrote:

Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

Yeah. It's often referred to as "sticky" rice. A distinct species of
rice which is very "glutinous" (gummy) and is supposed to cook up like
that. If you don't like yer rice, "gummy", then choose a different
type of rice. Long white rice and basmati are "fluffy" rices.

Look at you .. telling a coonass, who can look at any rice field and
tell you how much gravy it will take to cover it up, about rice??

Besides, I have a wife who I guarantee will never fail to make _any_
rice gummy ... that's apparently how they teach'em in AR.

--
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Swingman writes:
On 5/31/2016 1:55 PM, Scott Lurndal wrote:
Swingman writes:
On 5/31/2016 11:43 AM, G. Ross wrote:
Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

No buts ... you don't eat gumbo with chopsticks, cher.

Speak for yourself :-)

I'll cheerfully provide the gumbo just to watch that. lol

Now, if you eat boiled crawfish with chopsticks, we could take that on
the road...

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?

Scott Lurndal wrote:

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?


UNPEELED? That just ain't right. Makes an extra step to eating them.
And makes yer fingers messy...

--
-Mike-

Electric Comet wrote:
On Tue, 31 May 2016 11:07:06 -0400
woodchucker wrote:

complete. It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

main ingredient is water in vinegar

water removes rust well too once oils and grease are removed

maybe the acids in vinegar increases the reaction time or it may
make the water penetrate better

might be improved ion exchange over just plain water

hmmmm

Or maybe - JUST MAYBE - it (the acid in the vinegar) is reducing the ferric
iron oxide to ferrous iron oxide. Yeah, I choose that one, acids do that..

Markem wrote:
On Tue, 31 May 2016 09:52:21 -0700, Electric Comet
wrote:

It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

Vinegar is also a chemical used is photo developing. But probably not
as much today.

I was a photographer for 50 years. Neither I nor anyone I ever met or heard
of used vinegar in photography. Acetic acid, yes; vinegar, no. The acid is
often used to stop the action of the developer which is basic.

Scott Lurndal wrote:
Markem writes:
On Tue, 31 May 2016 09:52:21 -0700, Electric Comet
wrote:

It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

Vinegar is also a chemical used is photo developing. But probably not
as much today.

Acetic acid has a number of uses, including as precursor to PVA
(which
is why PVA glues have a vinegar odor) and a component in
Acetylsalicyclic acid (ASA), AKA Aspirin.

Vinegar is very dilute Acetic acid.

Plus other stuff depending upon from what it was made.

On Tue, 31 May 2016 17:47:27 -0400, "dadiOH"
wrote:

Markem wrote:
On Tue, 31 May 2016 09:52:21 -0700, Electric Comet
wrote:

It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

Vinegar is also a chemical used is photo developing. But probably not
as much today.

I was a photographer for 50 years. Neither I nor anyone I ever met or heard
of used vinegar in photography. Acetic acid, yes; vinegar, no. The acid is
often used to stop the action of the developer which is basic.


https://en.wikipedia.org/wiki/Acetic_acid

3 to 9 percent of vinegar is acetic acid, more diluted than a stop
bath but the same acid.

Markem wrote:
On Tue, 31 May 2016 17:47:27 -0400, "dadiOH"
wrote:

Markem wrote:
On Tue, 31 May 2016 09:52:21 -0700, Electric Comet
wrote:

It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

Vinegar is also a chemical used is photo developing. But probably
not
as much today.

I was a photographer for 50 years. Neither I nor anyone I ever met
or heard of used vinegar in photography. Acetic acid, yes; vinegar,
no. The acid is often used to stop the action of the developer
which is basic.


https://en.wikipedia.org/wiki/Acetic_acid

3 to 9 percent of vinegar is acetic acid,

Plus the other stuff.

more diluted than a stop bath

Glacial acetic acid is generally 28% acid. I never measured but probably
used about 1 ounce per 32 ounces of water which would be around 1% or less.

On Tue, 31 May 2016 18:07:09 -0400, "dadiOH"
wrote:

Markem wrote:
On Tue, 31 May 2016 17:47:27 -0400, "dadiOH"
wrote:

Markem wrote:
On Tue, 31 May 2016 09:52:21 -0700, Electric Comet
wrote:

It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

Vinegar is also a chemical used is photo developing. But probably
not
as much today.

I was a photographer for 50 years. Neither I nor anyone I ever met
or heard of used vinegar in photography. Acetic acid, yes; vinegar,
no. The acid is often used to stop the action of the developer
which is basic.


https://en.wikipedia.org/wiki/Acetic_acid

3 to 9 percent of vinegar is acetic acid,

Plus the other stuff.

more diluted than a stop bath

Glacial acetic acid is generally 28% acid. I never measured but probably
used about 1 ounce per 32 ounces of water which would be around 1% or less.

Another add

http://photo.net/black-and-white-pho...g-forum/0056sf

On Tue, 31 May 2016 12:20:31 -0500, Swingman wrote:

On 5/31/2016 11:43 AM, G. Ross wrote:
Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

No buts ... you don't eat gumbo with chopsticks, cher.

BBQ butts are pretty good.

In article , says...

Scott Lurndal wrote:

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?


UNPEELED? That just ain't right. Makes an extra step to eating them.
And makes yer fingers messy...

Which is why the chopstics eg.

On Tue, 31 May 2016 14:03:47 -0500, Swingman wrote:

On 5/31/2016 1:55 PM, Scott Lurndal wrote:
Swingman writes:
On 5/31/2016 11:43 AM, G. Ross wrote:
Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

No buts ... you don't eat gumbo with chopsticks, cher.

Speak for yourself :-)

I'll cheerfully provide the gumbo just to watch that. lol

Now, if you eat boiled crawfish with chopsticks, we could take that on
the road...

You can, but then they are called skewers.

Mike Marlow writes:
Scott Lurndal wrote:

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?


UNPEELED? That just ain't right. Makes an extra step to eating them.
And makes yer fingers messy...

Or you can just eat the shell...

(Scott Lurndal) writes:
Swingman writes:
On 5/31/2016 1:55 PM, Scott Lurndal wrote:
Swingman writes:
On 5/31/2016 11:43 AM, G. Ross wrote:
Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

No buts ... you don't eat gumbo with chopsticks, cher.

Speak for yourself :-)

I'll cheerfully provide the gumbo just to watch that. lol

Now, if you eat boiled crawfish with chopsticks, we could take that on
the road...

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?

Then there is Pho, for which I also use chopsticks (although
there is a spoon for the broth...).

https://en.wikipedia.org/wiki/Pho

On Tuesday, May 31, 2016 at 4:47:41 PM UTC-5, dadiOH wrote:
Markem wrote:
On Tue, 31 May 2016 09:52:21 -0700, Electric Comet

It was all rusty and grimmy. The vinegar removed the rust
really well and quickly.

Vinegar is also a chemical used is photo developing. But probably not
as much today.

I was a photographer for 50 years. Neither I nor anyone I ever met or heard
of used vinegar in photography. Acetic acid, yes; vinegar, no. The acid is
often used to stop the action of the developer which is basic.

He probably meant "vinegar" in a generic sense, rather than household vinegar, per se.

Most medical "film" processing is all digital, today..... X-rays, CTs, MRIs, etc. .... Probably similarly with regular photography. Digital makes images more clear and sharp, as opposed to old style X-ray, etal, imaging and processing. Zeroing in on the mass of a patient or area to be imaged, via computerized "measuring", is much more efficient and exacting, than a tech's manual measuring & positioning, etc. Digital facilitates a real helpful advantage, since one can send images across the world in an instant, vs hand carrying sheets of negatives from office to office.

Soon after we retired, our "old style" (sheet film) liquid Developer & Fixer (vinegar) X-ray processing became obsolete. I'm not sure if film companies even make available the hardcopy film, for those obsolete processors/processing, anymore.

Sonny

On 5/31/2016 3:38 PM, Scott Lurndal wrote:
Swingman writes:
On 5/31/2016 1:55 PM, Scott Lurndal wrote:
Swingman writes:
On 5/31/2016 11:43 AM, G. Ross wrote:
Swingman wrote:

And, added a tablespoon in with two cups of raw rice cooked in the rice
cooker ... keeps the rice from getting gummy.

But, gummy rice stays on your chopsticks better.

No buts ... you don't eat gumbo with chopsticks, cher.

Speak for yourself :-)

I'll cheerfully provide the gumbo just to watch that. lol

Now, if you eat boiled crawfish with chopsticks, we could take that on
the road...

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?

I'm not sure you would want to eat a crawfish in it's shell, they are
pretty tough.

On Tuesday, May 31, 2016 at 12:07:42 PM UTC-4, Swingman wrote:

Keep a gallon of white vinegar on hand all the time. One of the most
useful chemical compounds known to man.

...snip...

to clean out the Kuerig coffee maker.

OK, speaking of rust, vinegar and coffee makers:

I picked up a cowboy percolator at a garage sale last weekend. There
was coffee stains in the pot so I used the trick I use for my stainless
steel carafe: put some hot water and powered dish washing soap in the
pot and let it soak.

This worked great for the coffee stains but revealed some rust on the bottom
(inside) of the pot. I have not done anything with the rust yet but here's
my concern:

I wonder if the enamel coating has worn off of the bottom of the pot exposing
the metal. Am I going to have an on-going rust problem, so much so that I might as well just toss the pot? The thought of making coffee in a rusty pot takes
away from the allure of using a cowboy percolator on a propane stove - err, I
mean a *campfire*. Yeah, campfire, that's what I meant. ;-)

Any thoughts on permanently removing the rust/sealing the surface in a
food-safe manner?

On 6/1/2016 8:59 AM, Leon wrote:
On 5/31/2016 3:38 PM, Scott Lurndal wrote:
Swingman writes:

Now, if you eat boiled crawfish with chopsticks, we could take that on
the road...

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?

Be like pole vaulting with a fly rod ...

I'm not sure you would want to eat a crawfish in it's shell, they are
pretty tough.

Looks like a photo is in order for our Northern brethren as to what a
real crawfish boil looks like :

http://static1.squarespace.com/stati.../?format=1500w

Chopsticks??

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KarlCaillouet@ (the obvious)

Swingman writes:
On 6/1/2016 8:59 AM, Leon wrote:
On 5/31/2016 3:38 PM, Scott Lurndal wrote:
Swingman writes:

Now, if you eat boiled crawfish with chopsticks, we could take that on
the road...

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?

Be like pole vaulting with a fly rod ...

I'm not sure you would want to eat a crawfish in it's shell, they are
pretty tough.

Looks like a photo is in order for our Northern brethren as to what a
real crawfish boil looks like :

http://static1.squarespace.com/stati.../?format=1500w

Chopsticks??

Last crawfish boil around here was 1993 at the Shoreline Amphitheatre
"New Orleans by the Bay"
(with the Jerry Garcia band, Neville Brothers, B.B. King, Dr. John and Little Feat).

With practice, chopsticks are as useful as fingers for holding the
little buggers, but for most, fingers are quicker.

Swingman wrote:
On 6/1/2016 8:59 AM, Leon wrote:
On 5/31/2016 3:38 PM, Scott Lurndal wrote:
Swingman writes:

Now, if you eat boiled crawfish with chopsticks, we could take that on
the road...

How is that different from unpeeled prawns, which are commonly
eaten with chopsticks in certain cultures?

Be like pole vaulting with a fly rod ...

I'm not sure you would want to eat a crawfish in it's shell, they are
pretty tough.

Looks like a photo is in order for our Northern brethren as to what a
real crawfish boil looks like :

http://static1.squarespace.com/stati.../?format=1500w

Chopsticks??

The first time I went to a crawfish boil, my thumbs got sore peeling
those suckers. No, I didn't suck the heads.

--
GW Ross

I know Karate, Kung Fu, and 47 other
dangerous words

On 6/1/2016 9:58 AM, Scott Lurndal wrote:
Last crawfish boil around here was 1993 at the Shoreline Amphitheatre
"New Orleans by the Bay"
(with the Jerry Garcia band, Neville Brothers, B.B. King, Dr. John and Little Feat).

Great lineup ...

With practice, chopsticks are as useful as fingers for holding the
little buggers, but for most, fingers are quicker.

Ahhh, California! ... that explains the frou-frou lack of utensils! LOL

Just kidding ... sounds like fun, and anyone who eats crawfish can't be
all bad, no matter how misguided.

Says he, who binge watches "The OC" nightly ...

--
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On 6/1/2016 10:01 AM, G. Ross wrote:

The first time I went to a crawfish boil, my thumbs got sore peeling
those suckers.

You lucky dog, you. Little more pleasurable in life than than peeling
and eating enough boiled crawfish to make your thumbs sore.

No, I didn't suck the heads.

You gotta get over that affliction, and get that fluid motion going:
pinch/twist/suck/sip cold beer.

--
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KarlCaillouet@ (the obvious)

On Wednesday, June 1, 2016 at 9:58:42 AM UTC-5, Scott Lurndal wrote:

Last crawfish boil around here was 1993 at the Shoreline Amphitheatre
"New Orleans by the Bay"
(with the Jerry Garcia band, Neville Brothers, B.B. King, Dr. John and Little Feat).


....if you're talking "Grateful Dead"...then, you need to say that?!

On Wednesday, June 1, 2016 at 11:48:58 AM UTC-4, Bob Villa wrote:
On Wednesday, June 1, 2016 at 9:58:42 AM UTC-5, Scott Lurndal wrote:

Last crawfish boil around here was 1993 at the Shoreline Amphitheatre
"New Orleans by the Bay"
(with the Jerry Garcia band, Neville Brothers, B.B. King, Dr. John and Little Feat).


...if you're talking "Grateful Dead"...then, you need to say that?!

The Grateful Dead did not play at the 1993 "New Orleans by the Bay" event.

The Jerry Garcia Band did.

https://en.wikipedia.org/wiki/Jerry_Garcia_Band

On Wednesday, June 1, 2016 at 11:00:08 AM UTC-5, DerbyDad03 wrote:
On Wednesday, June 1, 2016 at 11:48:58 AM UTC-4, Bob Villa wrote:
On Wednesday, June 1, 2016 at 9:58:42 AM UTC-5, Scott Lurndal wrote:

Last crawfish boil around here was 1993 at the Shoreline Amphitheatre
"New Orleans by the Bay"
(with the Jerry Garcia band, Neville Brothers, B.B. King, Dr. John and Little Feat).


...if you're talking "Grateful Dead"...then, you need to say that?!

The Grateful Dead did not play at the 1993 "New Orleans by the Bay" event.

The Jerry Garcia Band did.

https://en.wikipedia.org/wiki/Jerry_Garcia_Band

....did you see that little word "if"? 8^p

On 2016-06-01, Leon lcb11211@swbelldotnet wrote:

I'm not sure you would want to eat a crawfish in it's shell, they are
pretty tough.

I usta eat shrimp shells, specially the tails.

I agree, crawfish shells are inedible. I suspect shrimp shells usta be
similarly thick, but shrimp farming has rendered shrimp practially
shell-less. Remember when Thai shrimp usta be called "black tiger
prawns" or jes "tiger prawns"? Now they should be called "ghost
shrimp" cuz they're all white and bleached out. I won't even eat
shrimp, anymore. 8|

nb

On 2016-06-01, Scott Lurndal wrote:

Last crawfish boil around here was 1993 at the Shoreline
Amphitheatre "New Orleans by the Bay" (with the Jerry Garcia band,
Neville Brothers, B.B. King, Dr. John and Little Feat).

I musta missed that last one, but hit many previous NObtBs. Got an
autographed copy of Prudhomme's book, met my last GF, Paul, Taj Mahal,
learned to 2-step, and ate some real Du Monde beignet's. Big fun!

Sad I missed that last one. Little Feat is one of my fave bands.

nb

On 6/1/2016 11:49 AM, notbob wrote:

Sad I missed that last one. Little Feat is one of my fave bands.

Actually have an old SM57 with Lowell George's DNA on it. g Back in
the mid 70's provided sound equipment for them at show here in Houston
and he used my mic, spit all over it ... still have it.

Rad Gumbo ... good chops, no chopsticks ...

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