Pastrami was made from scratch starting with USA prime tri-tip
($6.99/lb). Cured 6 days and smoked over post oak to medium
doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
TJ's honey pale ale mustard on grilled Jewish rye.

https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg

Matzo ball soup from home made chicken stock and bloody Cesar
pickled beets on the side.

Then I'm gonna think about doing a nude hour on the Nordictrack
while masturbating with both hands, but will probably have Tillamook
Mudslide ice cream instead.

-sw