Awm03- Historic for us (& maybe beyond just "us"?!) for SURE! * Beating a LEGIT Big-12 Champion... * At THEIR house... * 2nd biggest crowd they've had! Over 50,000 I think. * Very warm & humid game... * We fell behind by 14 in 3rd Qtr., things seemed to be unraveling... * Then...with our backs to the wall...our guys started taking it back. * A TD & FG get us back to within 4. HAVE TO get 7. * Then...the looonng 80yd. drive to win. Crucial 3rd-downs made along the way. * Eventually, the QB-keeper to win!!! * Then, as this video-montage says, "stunned silence" of KS fans... Faron Here is a link that might be useful: Bison/K-S game montage...

Also a fan of Xochitl chips-- they are thin and so crisp! I will be making buffalo chicken nachos. I salt and pepper skinless chicken breasts then add a few pats of butter and completely douse the breasts in Frank's Hot Sauce. Bake until cooked through then shred with a fork when cooled enough to work with. I mix a little more hot sauce into the shredded chicken and refrigerate overnight. Right before serving I assemble blue corn chips, chicken, finely diced jalapeno, scallions and a mix of cheddar, montery jack and manchego (or a mix of whatever I have!). Bake on a lowish temperature (300ish) for about 15 min. I drizzle more hot sauce and some ranch dressing on top (I don't care for blue cheese) and serve with sliced cucumbers around the perimeter.. and extra ranch dressing. Black bean nachos are also a favorite-- and now that I've thought of them, I may change my mind and go with that instead. I assemble with all the same above-- but I add diced tomatoes.

Summersrhythm, Houses built before refrigeration/electricity often had an unheated room off the basement in which perishable food items were stored to keep them cold and hydrated since these cellars were humid as well as cold. Iceboxes were kept in the kitchen for perishables like fresh meat, eggs and milk to keep at hand for ready availability. Root/fruit cellars were used for storage of perishables that had a longer shelf life but needed cold, but not as cold as an icebox. Foods were stored in them such as: apples, potatoes, carrots, cabbage, winter squash, cheese, cured meats, and bad little boys...just kidding! Put a couple bushels of local, fresh picked McIntosh or Cortland apples in a root cellar at harvest time. Leave then there until they have turned fully ripe when they actually have a glow and feel like they have been rubbed with olive oil. This could be as late as December/January. They're slippery! Now, make applesauce from them, no sugar needed, just a little nutmeg and/or cinnamon. Freeze or can the sauce. You NEVER tasted a better, super healthy, more delicious applesauce in your life!

Re: cleaning/dusting-I have a small electric leaf blower that I use for quick clean ups when I don’t want to mess with the gas blower. It‘s a glorified hair dryer, really, but has a more powerful motor. It would be perfect for your light. I’d turn on the vacuum and have someone hold it below the light to suck up loosened dust, while someone else runs the blower. I didn’t buy it from here, but this is the one I have. Looks like there are lots of others to choose from now.https://www.buffalocorpstore.com/product/pro-series-electric-mighty-pro-yard-sweeper-leaf-blower/