Here’s the chuck roast after 30 hours in the sous vide at 130 degrees. I seared it beforehand in a cast iron pan. It’s pretty tasty, but I can only eat so much red meat. What to sous vide next?

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Attempting crock pot sous vide for the first time with a #dorkfood controller and an aquarium aerator. #saranwrap to reduce evaporation, and an inverted steamer basket to push the bagged chuck roast all the way down into the water. It should be ready in 30 hours. 130 degrees.

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Those are individual threads.

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Deer coming through the hole in our fence to eat Fall apples.

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This is the best shot I could get because of the no photo policy at BYU, looming security guards, and the sluggish auto focus on the Fuji X100, oh, and my general lack of skill.

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Dinosaur National Monument

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Dinosaur National Monument, Fall Break in October. #crappyanseladams #fujix100 I don’t know why I’m still surprised when we fight on these vacations.

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This was at Dinosaur National Monument. #fujix100f

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I wrote a poem today during our department meeting. I also wrote the words “don’t say anything” on my hand, in ballpoint pen, but sadly I did not heed my hand-advice. This evening has been spent writing apology emails.

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From the Ward library bulletin board.

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Young lady: "sir, can I ask you about the sign on your car? Where is that from? I really like it."

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We saved these tomatoes before the first freeze. Note the size and ripeness.

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Faculty show #uvu

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I forgot the name of this antique store on center Street in Provo.

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Folding chairs are a recurring part of my religious life.

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A quick survey of preferred tobacco Brand's at UVU.

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This was in my mailbox at work. What does it mean? Is it the equivalent of the Black Spot in Treasure Island?

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