So that's why it's called Grass Valley!
We have green gold patches here in Marin. Gotta be careful here, too.
Pasties, a 1800s era miner's lunch. A contemporary take on pasties.
- Thread starter vavavroom
- Start date
We have green gold patches here in Marin. Gotta be careful here, too.
Most single guy free agents don't pump much of anything but bring buckets of strategically dug dirt to micro sluices, some times they just bring buckets of dirt back to to a little sluice they have in their backyard.
Once you start bringing gas powered stuff into a river you run into claim owners pretty quick.
Last edited:
I'm burying my gold under a rock 50 feet from the camp. Don't anybody go near my rock!
Marin is the OG of California grow locations.So that's why it's called Grass Valley!
It's pretty common for a dinner party of house party guest to show up with ball/mason jars of apple butter or some kind of jam, moonshine, and weed. Weed is little like wine these days with everyone knowing every strains detailed background and geniologly.
Isn't that the truth.
If you go to Italy and ask for pepperoni it's a no go it doesn't exist there it was invented in the USA
True as I stated but the Italian coal miners came after the NY invention of pepperoni in 1919. Those pepperoni rolls existed- unsure when exactly
My grandmother, born in 1882, was from England and used to make Cornish pasties for us when I was young. She's been gone for many years, but as I recall the filling was ground beef, onions, and potatoes. Seasoning was likely just salt and pepper. Very delicious.
Bill Bryson writes in his book Lost Continent about driving around the U.S. for months and months and eating mostly fast food.
Eventually he gets to Michigan and is delighted to find Cornish pasties.
Unfortunately, his palate has been spoiled by an almost continuous diet of fast food, and he finds the pasties very bland.
Bill Bryson writes in his book Lost Continent about driving around the U.S. for months and months and eating mostly fast food.
Eventually he gets to Michigan and is delighted to find Cornish pasties.
Unfortunately, his palate has been spoiled by an almost continuous diet of fast food, and he finds the pasties very bland.
I haven’t had Muldoons in a long time, average to above average hot, far better than the stuff from the freezer or Dobbers which is dry dry dry.
Randall’s is still usually the best but I have noticed they are lite on meat during tourist season, I guess all things have gone downhill recently
I ain't gonna lie, I love these things. I like to make them with fresh yeast rolls that I don't proof real high.