More paracord fun.

A new toy came in the mail today, a gray FRN handled Spyderco Endura, FFG model. Love it. Wanted to try something a little different with it though as for as lanyards go. I found that when you begin making a solomon bar ( cobra stitch, cobra weave ect...),  instead of alternating the ties, repeat the tie on the same side, you end up with a spiral pattern imitating a double helix. Sweet! The endura's diggin' the new tail I think. And I feel like a molecular biologist.    Okay... maybe not. ; )

Yup. It turned into a range day.

After enough sitting on my ass and feeling sorry for myself, it was time to take the Glock out for a little fun in the rain. Enjoy!

Killing time with paracord.

Here's a new lanyard I tried making that utilizes the cross knot and the snake not.

For instructions check out http://stormdrane.blogspot.com/    He's got some cool stuff on his blog and his projects are really original.

The aim small, miss small omelet.

This is a quick and easy omelet I whipped up for lunch today. Simple ingredients, great wholesome taste. Cook this up for friends in the morning before a range day and maybe next time they'll buy ammo. ; )

Here's what I used.

• 3 eggs
• 1/2 cup of cheese ( I like ridiculously sharp cheddar. This time I had some Cougar Gold laying around.
• 2 spears of asparagus chopped into bite size pieces
• 2 tablespoons of chopped sweet onion
• 3 tablespoons of half and half.

So get some butter in your pan/skillet and start melting it on just under medium heat.

mmmmm...

Once you've got liquid buttery goodness drop your chopped onions in there and start caramelizing 'em. This means take them beyond the translucent stage until they're a nice golden brown.

 Meanwhile, it's time to create the simple egg mixture. Call to attention your eggs and half&half.

Add a tablespoon of half&half for every egg.

Now hopefully you've been keeping an eye on your caramelizing onions...   Once they're start turning light brown add your chopped asparagus spears.

Cook 'em up 'till the green skin of the asparagus starts to wrinkle. At this point your kitchen will smell really damn good. Now's the time for eggs.

Pour them whipped up bad boys in with onions and asparagus.

Now this time is critical. Don't get antsy and start trying to flip right away otherwise say bye-bye omelet. Let it sit. Let it be. Don't mess with it for at least a few minutes till the bottom portion of the omelet becomes partially firm and you see the extra liquid on the top.

Take your spatula and pull up on the edges while simultaneously tipping your pan to let the liquid run in under the omelet. This technique is what creates thick fluffy layers.



Once you've got all the liquid cooked into the omelet, it's time for cheese.  Add your half cup of greatness to one half of the omelet.

When the cheese is melted, say a prayer and flip the thing. All of your hard work depends on this single moment. Godspeed.

If your lucky it'll probably look like this. Or something like an omelet!

Congratulations! Time to ingest the sustenance before you.

Mmm-mmmm! That is a tasty omelet.

Little extra cheese on top, cranberry juice, and Greek yogurt. Bon appetite

Piece of cake right? Now you can impress your friends and loved ones with an awesome omelet!

Thanks to Ruger for helping me take pictures. (Not really). He helped with leftovers though.

Woof