The J.O.B.

Well, things are progressing at work. We have reached the fourth floor of the tower and are connecting it into the seven floors for the "sidecar" as we go. They have formed up the "sidecar" which is a lower separate area, that is tied into the tower. It was poured first and now the

tower is taking shape and being joined to it.

It is amazing to see a building rise by a floor every week or so!! Each floor in the tower takes about 300 yards or more of concrete and thousands of pounds of rebar. When the slab is poured, three days later, they tension hundreds of special cables that were poured into the concrete to create a much stronger building without as many columns as a normal building. In the picture below, the steel at the top of the "sidecar" is going to house our mechanical room for that half of the building.

We have completed the bulk of our work thorough the third floor of the sidecar and still have four more floors left to go there and 30 more to go in the tower! Here below, is a picture of a typical floor being prepped for concrete.

Soon (1/2 a year or so), I will be able to get some sweet pictures off the higher floors and give you an idea of what a killer view a 28th or 30th floor on the waterfront has.

Mmmmmm... gravy

Wow, what could be more perfect than biscuits and gravy... maybe quite a few things but for me, not much :)



It was Robyn's 29th Birthday and his wish was for food that he would love. This means anything that is fried, has meat or has lots of meat and fat. Yum. It was a huge success and a short list of food brought include: deep fried Twinkies and pickles, mini corn dogs, pizza, take out Chinese, fried chicken and jojos, cake and ice cream cake!
I brought homemade biscuits and sausage gravy. The biscuits did not turn out like I wanted, but under the gravy, they could have been cardboard and it would have tasted good.


The meat was from Gartner's Meat Market and was their pork sausage. You could use any ground pork sausage you want as long as it tastes good!

The gravy recipe is as follows:

• 1 1/2 lbs pork sausage
• 1 quart whole milk (though you can use 1 % etc)
• 1/2 cup all purpose flour
• 3 T butter
• Tony Chachere's Creole Seasoning to taste

1) Brown Sausage
2) Remove sausage from pan leaving behind 4 T fat. If there is not enough, add butter to make 4 T
3) Add flour and brown lightly
4) Add milk slowly a whisk into flour roux
5) Add sausage back to milk mixture.
6) Season to taste with Tony's and heat on low until desired thickness is reached.



Notes- You need the fat for the flour to make the roux. No fat in the roux equals a lumpy gravy. A lower fat milk is fine, just not as rich.