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\nSplash and Roket rolled in late for the Production Meeting, happy that Deirdre had an idea for the Daily in the stack of Post-It notes affixed to her tablet. i am working on a marinaded flank steak recipe that will let you guys pretend to be Grill Kings. But there is a problem with that, since you understand fire, and meat.”<\/p>\n
She was answered with nods around the table. She gave them a sunny smile and said; I hope you know about beating the meat before you put it in the marinade to soak, right?”<\/p>\n
There were some uncomfortable looks around the table until everyone was sure about the nature of the subject.<\/p>\n
Dee clicked the remote and the north end of the Conference Room burst into bright color.<\/p>\n
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So, we may be negotiating with people who are no longer exactly in the Iranian government. There are some things going on overseas that turn into things going on here in town, and i had hoped to just give the ingredients, send Spash to Whole Foods and get on with dinner. But that would miss the important points, like whacking the flank steak with that cook mallet i found at Amazon and labeled as ‘Tool- Dual Face Hammer” on the invoice so that Joyce can run it through the company finance system as a non-food item.<\/p>\n
Which would require me to remember to tell Splash we need some plastic wrap for the tenderizing session- a wrap or two above the steak with some firm mallet strikes, moving out from the middle to soften and open the meat and enable the marinade to get soaked in nice and deep.<\/p>\n
So, i am starting to think how I can break the bulk into manageable portions for luncheons and shift-change feedings in the morning and afternoons.<\/p>\n
But that is a good place to start. i am making some notes to see if Joyce and i can come up with a decent justification for a full cow- not full, exactly, but what is left before distribution. That would fill our freezers with the most cost-effective purchasing option. With this selection, we’ll receive about 400 pounds of dry-aged Wyoming-raised, hormone and antibiotic-free, beef cuts.<\/p>\n
This will include approximately 60 lbs of premium steaks; 60 lbs of roasts; 60 lbs of other value cuts; and 200 lbs of Ground Beef. A whole-beef purchase in the Spring would yield roughly 400 pounds of Wyoming-raised, dry-aged beef: premium steaks, roasts, value cuts, and nearly 200 pounds of ground beef. The challenge, naturally, is explaining the invoice.<\/p>\n
The estimated total cost of a whole beef is between $4,290-$4,510.00. you can see how we have to craft the invoices!.<\/p>\n
You can see how complicated this stuff is, and we almost forgot this one, which had the Boomers sit traight up in their office chairs. It was a simple picture, but one the like of which we could barely imagine. Check it out- the Commanding General of the uS Central Command (CENTCOM), Gen. Francis L. Donovan, met with Cuban Army Corps General, Gen. Roberto Legr\u00e1 Sotolongo, First Deputy Minister of the Chief of the General Staff, and other senior leaders from the Cuban military today at the perimeter of Naval Station Guantanamo Bay, Cuba, for a brief exchange on operational security matters<\/p>\n
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We will see what is next, and our watch sections will be alert and prepared for any emerging contingencies.<\/p>\n
Copyright 2026 Vic Socotra
\nwww.vicocotra.com<\/p>\n","protected":false},"excerpt":{"rendered":"
Splash and Roket rolled in late for the Production Meeting, happy that Deirdre had an idea for the Daily in the stack of Post-It notes affixed to her tablet. i am working on a marinaded flank steak recipe that will let you guys pretend to be Grill Kings. But there is a problem with that, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-33253","post","type-post","status-publish","format-standard","hentry","category-daily-socotra"],"_links":{"self":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/33253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/comments?post=33253"}],"version-history":[{"count":1,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/33253\/revisions"}],"predecessor-version":[{"id":33257,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/33253\/revisions\/33257"}],"wp:attachment":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/media?parent=33253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/categories?post=33253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/tags?post=33253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}