They finally getting around to shooting Good Will Hunting 2: Hunting Season?

Yes, and then again, no. One of the ways that doctors are increasing the matches is to give people an option to "chain" donate. (link)

I've heard a rumor that the key is to say that you're getting intermittent blinking of your lights whenever it's windy. If that's happening, it could mean that branches are contacting with the lines and causing shorts - which is a dangerous situation. So they'll def trim for that.

As for who's responsible for which parts, I've been told that NG is responsible for anything between the poles. But the last line from the pole to your house (even before it hits the meter) is actually homeowner's responsibility.

Insurance companies charge very differently state-by-state. Granted, some of that is based on the minimum required coverages, but some of that is based on probability of being in an accident. RI is one of the most expensive places to get car insurance. [cite]

As someone who has lived (and driven) in both, my take on RI drivers is that there is an abnormally high %-age of "squatters" and "zoomers". Squatters get into the left most lane and stay there, regardless of if they are passing or not. Zoomers are constantly changing lanes, passing on the right, etc.

Now the question is: Are there more zoomers because there are more squatters, or vice versa?

Padiddles.

But, what's up with it is easy: You're driving more often in the dark than you were a month a go. So, you notice them more; they're always there.

Have you checked out the Corps of Engineers properties?

Have you checked out the Trustees of Reservations properties??

Some parts of Massachusetts call it that, too.

Not in the current political climate.

If the Republicans somehow swing more moderate in the next few years, he might reconsider. But I truly think he feels he doesn't have a real place as a leader in the current party, but could not bring himself to switch to the Democrats. I also think he's aware enough to know that he would not have a great shot as an Independent running for President.

Daylight Savings a really stupid idea that never really did what it claimed it would. But it claimed that it was going to reduce electricity use. Globally, it may have a reduction of ~0.3%.

But we did it because of the "you have to do something" mindset. Then, once we did the stupid thing for the sake of doing a thing, we kept it because "no no no, it's doing a thing".

At this point, undoing it means either someone in power sticking their neck out and saying "we're doing this", or getting a lot of people on board. And people are inherently resistant to change, especially when it's a thing they've always done.

When I went to college in the 90's), I met a fellow from a country that didn't have daylight saving time (Barbados, iirc). He legit did not understand the idea and thought we were pranking him.

Thanks for the silver!

I thought I'd be able to find a free link, but the recipe and video are behind America's Test Kitchen's paywall. [link] Maybe you might be able to see the video? I've taken the ATK recipe and tweaked it over the years.

(If you know how to break a bird down into leg quarters and bone-on breast, most of the day-ahead prep is just that. Here's a link to a video on breaking down a chicken; skip the part about separating the legs from the thighs, and, once the breast has been cut off of the lower ribs and backbone, leave it whole; stop 2:10 into the video.)

BTW, this is a fair bit of work (maybe more than other recipes), but it's most all done the day before, so it's very little work day off. Cutting the bird into pieces also cuts the cooking time down to ~ 3-4 hours for a bird that starts out at 15 lbs. Yup, it's that fast.

Ingredients:

For stock: celery, onions, carrots, two additional legs or wings, whichever is cheaper

for stuffing / dressing: celery, onions, carrots, (fresh) sage leaves (and any other herbs that you like), a full loaf of non-mass-produced bread, and 4 eggs. I like to add sautéed mushrooms, dried cranberries, and pecans, but they're all optional.

for the bird: I usually use a 15+ lb bird, salt, pepper. (Optional, but I really like them: wooden / bamboo skewers, kitchen twine, and a few extra sage leaves - ~1 tsp chopped fine)

Steps:

T-5 days, buy bird, place in fridge.

T-1 day (AM) poke and prod to see if it feels like it's thawed; if not, use the water bath trick.

T-1 day (PM - start early, just in case it's not 100% thawed), remove from fridge and package. Save the neck, heart and lungs for stock (pitch the liver). Carve the wings and leg quarters off of the body. Use kitchen shears to cut off the lower part of ribs and backbone (leaving just the breast still on parts of the ribs).

Optional part: Using a paring knife, cut through the back of the thigh and debone it (leave the leg bone in, just remove the thigh bone). Sprinkle salt (1/2 t), pepper (1/4 t), and thinly sliced sage leaves (1/2 t) onto each thigh; then, using the skewers and twine, roll, skewer, and tie to close it back up. If you don't want to do this bit, just rub the salt and pepper over the dark meat.

Rub about 1-2 teaspoon of salt onto the breast meat, getting up under the skin, if possible. Place breast and legs onto something like a 9x13 pan, and place in fridge. If you have the space (so no uncooked food would touch it), you can leave it uncovered to dry out a bit.

For the stock: [I do make my own; it's basically this video, but using the turkey bones and skipping the tomato paste.] Roughly chop (don't bother peeling) 2-3 celery ribs, 2-3 carrots, 2-3 onions and place into a roasting dish. Layer the backbone, wings, neck, heart / lungs, and the extra wings/legs on top of the vegetables and roast at 425F until deeply golden brown all over, checking and flipping about every 30 min. (~1.5-2 hours) Once browned, add everything to a stock pot, add 2-3 quarts of water to cover everything, bring to a bare simmer, and let just simmer over night. (You should see an occasional bubble breaking the surface.)

T-day: Strain out the bits from the stock. Defat. (Save the fat for making a roux and/or moistening the stuffing.) Reduce. Cover and keep warm (above 140F) until you need it later.

(About 3-4 hours before you're going to be eating) Stuffing: (uses 1.5lbs of bread, cubed; 3 medium onions, chopped fine; 4-6 celery ribs, minced; 2-3 carrots, minced; 2 Tbs chopped sage; 4 eggs, beaten; and the optional mushrooms (sautéed), cranberries (up to 1 cup), and pecans (up to 1/2 cup, chopped).

Get the bird out of the fridge to start to warm up. Slice the bread into 1 inch cubes; dry / slightly toast in a 300F oven on two baking sheets. ~25-30 min. Remove from oven, add the bread cubes to the largest bowl you have and increase oven temp to 435F. Melt 4 Tbs of butter in a 12 inch, oven safe frying pan. Sweat the onions and a large pinch of salt for ~10-12 min; add the celery, carrots, sage leaves, and ~1.5 tsp pepper and sweat for another ~5 min. Transfer the veg to the bowl with the bread; wipe out the pan with paper towels. Lightly oil the skin on the breast, place it skin side down in the pan and roast in the 425 oven for 30-minutes.

While the breast is roasting, add anything else to the stuffing that you're using, plus the four eggs, and stir to combine. Arrange the stuffing onto a roasting dish, but try to mound it up & keep it from the sides. (The turkey will just cover the stuffing, so that the stuffing doesn't overcook.) Once the 30 min is done, pull the pan and breast out of the oven, place the breast skin side up on 2/3 of the stuffing (thin / pointy part of the breast pointing in), then add the leg quarters to the other 1/3 so the legs lie along the breast. Use a spoon / spatula to skootch the stuffing under the bird. Put the bird / stuffing pan in the oven (still at 425F).

(Use the frying pan (and any cooked-on bits) to make a gravy out of some of the stock.)

Roast the bird and stuffing at 425 for 30 minutes, then reduce the oven temp to 350 and roast until the breast meat hits ~155-160F on a probe thermometer (should be ~40-80 min longer); thigh meat should hopefully be ~175F. Remove from the oven and let rest for ~30 min. (If the thighs haven't hit 175, they can cook a bit more.) Taste the stuffing for seasoning (salt and pepper as needed). If you want toastier stuffing, you can put the bird on a cutting board to rest and cook the stuffing a bit while the turkey is resting.

Most supermarket turkeys will come frozen and "whole". (Plucked, gutted, with some amount of the innards put back into the cavity inside of a plastic bag.) In your fridge, it can take 3-5 days to defrost the bird. You can defrost in one in about a day if you put the frozen bird inside of a clean 5-gallon bucket and fill it with cold water. Having a small trickle of cold water running into and out of the bucket will speed this up. (Putting the bucket in a clean bathtub is my go to, if I need a quick defrost.)

Most turkeys will come with a built-in "thermometer". Don't trust it. It will pop only at a high temperature. (It's really there to make sure the turkey isn't underdone, but that means it will be over done, if you trust it.) Spending ~$25 to get yourself a probe thermometer (e.g. this one from Target) and pulling the bird at around 150-155F (measured deep in the breast) will help tremendously. DON'T stuff the cavity - it only increase cooking time, and, in order to get the stuffing safe to eat (160F), you will dry out the breast meat.

OR, I've actually been using America's Test Kitchen's version of Julia Child's semi-pre-cut recipe that cooks over top of the stuffing / dressing. If you're ok with doing a little bit of butchering (and not having the visual impact of a whole bird for presentation), I have found this to be the absolute best way to cook a turkey (and I've been celebrating / cooking Thanksgiving & Friendsgiving for over 2 decades). I really like this recipe both for the ease of cooking, and, since I butcher the night before, I can use the backbone (plus a couple of extra legs I buy) to make the best stock to make the best gravy. Also, by butchering the night before, I salt it (so I don't have to do a separate brining step).

If folks want me to type up something like a recipe, lmk.

It's a good thing I gave them up, cause close, but no cigar for me!

IIRC, 1-0 = Jan - Oct for cars. Trucks are 1, 2, for November, December.

I was told this by an RMV employee when I had to get new plates (so I had to select from the ones she had in stock that ended in the same month as my old tag)

Oxford? Fun bar?

Nope. Get you up to Worcester.