u/Fresh_Entrance_9315

I start with the skin, fat, and bones from two Costco rotisserie chickens, along with onion, carrots, celery, garlic, peppercorns, thyme, Bay leaves, lemon, apple cider vinegar, and 8 cups of water in the instant pot for 120 minutes on the soup/broth setting, followed by a natural release

Everything gets strained and cooled before refrigerating in a large jar until completely chilled

The schmaltz gets skimmed off the top and the broth is then poured into one cup sized silicone molds to be individually frozen and then stored in a gallon sized freezer bag to be ready for soup

One of the dual chambers in my 37 gallon tumbler on an 80 degree St. Louis morning.

With a farm system in the bottom 5 of baseball to boot! Enjoy the two playoff games you're going to get this season, they'll be your last ones for quite sometime.

We'll stay rivals and play in the same division until the lockout, but I will not respect you, and I'll make sure the league doesn't either.

This team is primed to play two more games than the Baby Birds in 2026 and maintain their historic irrelevance. And their ballpark smells like piss.

Cucumbers and red jalapenos in a vinegar/salt/sugar/water brine. The cucumbers have coriander seeds, mustard seeds, red pepper flakes, garlic, and dill, and the jalapenos have garlic.

A single one pounder that was more than enough for two sandwiches.

The biggest ones are one pound each, I can't fathom a two pounder!

This is my first Boston pickling cucumber of the season. I am going out of town for the week and I want to give the person watching my house a sense of when they should expect to pick it. I've already told them it should get no more than 6 inches long but it would be nice to give them a reasonable estimate. Because it's the first of the season and I normally just check them everyday I don't really have a sense of much longer it will be, but I'm pretty sure after I get back will be too long.

My other thought is that maybe I should just go ahead and pick it early before I leave and let them watch for the smaller ones.

Amirite?

Fat too

St. Louis hates Chicago because it's bigger, Chicago hates St. Louis because they're winners, meanwhile Milwaukee is the Kansas City of the NL: so far behind that they think they're winning.

I went to the Rose Bowl Tavern in Urbana, IL last night and realized I couldn't think of any bars in St. Louis that have four-sided bars like they have there. We thought of McGurk's before recalling that the bar there has three sides.