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Hope everyone had or is having a great one! Thanks to those that have made the ultimate sacrifice so we have the freedoms we enjoy!

This is funny. I just finished making some "make ahead" casseroles. My wife needs somthing to be a bit quicker. I normally am home around 6 pm (if I am in town) and she needs to be in bed by 6:30 or so. I ended up making out of what I had around the house. It is chicken, broccoli, and cheese casserole. Before I had finished the cheese sauce it had onions, mushrooms, green chilis, jalapeños, red pepper flakes, a some habenero pepper sauce, and a few shakes ghost pepper powder. It has a bit of a kick to it! I will warm one of those up with a side of grilled, asparagus with bacon. I will them make here one of my Avocado Chocolate Mousse s. (sounds terrible, but it is awesome, It is the only way I can eat an avocado a day....)

From Joyetech's CLR Head (Rebuildable) product page: "The CLR Atomizer Head is a newly designed atomizer head made for the eGo One. Compared to the traditional eGo One CL atomizer heads, the "R" stands for Reusable, Rewickable and Rebuildable. The CLR features a unique body design, allowing users to conveniently replace the cotton and customize the coil resistance to their preference. Organic cotton is used for wicking material of the CLR, which provides robust flavor output."

Did an on board fish fry too that was a first lol

In the town where I live we have "green chili", which can be thin like a soup or more often thick like a gravy. It's pork, onion, tomato, green chili and lots of spices. Sometimes there's jalapeno, but if you use Pueblo green chilies, they're hot enough on their own to not need the extra. We put it on everything! Scrambled eggs, breakfast burritos, enchiladas, huevos rancheros, mashed potatoes (better than regular gravy), you name it, it gets smothered. It's even wonderful plain, eaten like a soup or stew with some hot flour tortillas with a little butter.

I like spicy stuff... and I like plain white rice with Cajun seasonings, and add in seared, buttered corn... OMG! You can make a meal out of that, alone! The chicken was dressed with butter, a few dashes of Italian Dressing, and Cajun spices as well... smoked (indirect heat) @ 325 for 2-hours. You can also do them in the oven (shallow pan, lined with foil), or on a charcoal grill (but you have to be careful not to put them on too soon, or near the coals, or they dry-out). If I use the oven or charcoal grill, I add extra Italian Dressing to help keep them moist until the skin crusts and seals the juices in.... I put jalapeño in dang near everything... Hamburgers? Check! Tuna? Check! Scrambled Eggs? Check! Many years ago, my Dr. advised me to eat fresh jalapeño to help with my ulcer. It sounded crazy, but IT WORKS! There is an enzyme in the pepper that actually helps to repair damage to the stomach lining. Yes, it was searing pain for the first few days, but within a week, the ulcer was gone! Peppers in a jar also work, but not quite as well as fresh... I love BOTH, lol

Amen!! I'll preach for Tam (until she can take over, lol)... You can never have too many backups... either for you, or to help out someone in need... I've left the house with four, working devices before, and 12-hours later, pulled into the driveway with one malfunctioning device, two dead ones, and one that was on life-support I've also ran into a fellow motorcycle rider at a gas station who had his Spinner crap-out on him at that moment. He was about to buy a pack of smokes, so I gave him one of my back-up eGo-T batteries (and a quick lesson on backups ). Most days, I leave the house with backups that never get touched, but there are those rare occasions where you'll go through the lot of them

LOL! If you use regular ground beef, you'll need to add an egg or two and a few breadcrumbs to keep it together. You don't need that if you're using grass fed ground beef. There's something different about the texture. Also, make sure to puree the onion as that gives it extra moisture for a really juicy burger.

You did what to the rice??? We're purists at Chez Tam. Forgot to take pics of our homemade hamburgers tonight. Start with grass fed 80/20 ground beef. Add 7 oz can of green chilies, puree one large white onion, mix three packets of dry Ranch, pat into patties, grill and serve on cheddar and jalapeno chiabatta bread. Mmmmm

What some call lazy, I call efficient

You may want to try my Frutti-Tutti and Hydra's Delight. They are well liked by everyone that has tried them and very fruity.

Looks pretty cool... I'm not sure if it's a novelty, or functional? Wouldn't mind trying one though. I agree it would be a pain to re-build, re-wick, and I wonder how much juice/condensate will hang on the blades and eventually end up in your mouth?

Grilling some chicken tonight (thighs, legs, breasts) along with corn on the cob, baked potato, and a bunch of Cajun-spiced rice... YUM!

I totally understand! You are going to have to try the temp control stuff. I thought it was hype...I was wrong. (It is my turn to try to get YOU to spend some money...lol)

I bought a subohm tank a few weeks ago only to find out a couple of days ago that the coils are no longer available. Imagine spending 30-40 dollars on a tank that you really like and coils no longer being available. I'm swearing off buying anything else that doesn't have a rebuildable base. I can build my Freakshow to get me about 30 minutes of vaping without redripping. So far I haven't seen a rebuildable tank that gives me what I want. I'm seriously considering taking an RDA and this tank I have to a machine shop and trying to come up with something.