Congrats, my friend! Just think the better mileage you will get on your paramotor 
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Now I can carry more fuel!
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I’ll need to rethink my attire though. It’s entirely too cold at 6,000+ feet to be wearing polyester shorts and a tank top.
To me, it just ain’t goulash without big fat wide egg noodles. 
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Without a doubt! The picture is of it still in the dutch oven before it went over the big fat egg noodles
It looks (and sounds) delish!
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Enjoyed my own version of Camarones a la Diabla (literally she devil shrimp), a hot and spicy dish, last night.
First olive oil, red onions and garlic, with jalapeños and poblanos, seeds intact. In the absence of orange 
juice, a generous squishy of fresh lemon.
About 1-1 1/2 cups water, with just a little bit of ground chicken bouillon. Flavor shrimp with black & dried red pepper and a little salt.
Serve on rice cooked with twice the water for the number of cups, a little olive oil, salt and turmeric et voila! There’s a hot & spicy dinner!
I went old school tonight and made chicken pot pie.
I couldn’t be bothered to think too much about dinner. lol
I love meat pot pies. Steak and kidney pies in the pubs were about the best meal I could find in England when I was there.
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Steadily holding at 190 lbs while the waist shrank down to a 34". Those celebratory noodles are made from scratch.
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Looks good. What is the broth?
C’mon, man. You can’t post a pic like that and not share the recipe. 
Apologies. I am posting ramen after all. lol
It’s a bastard broth.
2 cups of water
1 tsp chicken bullion
1 tsp potassium chloride
1 tbsp Ponzu sauce
1 tbsp Somen sauce
1 tbsp avocado oil
Leftover strap of fat from a KC strip steak.
chopped red and green cabbage and carrots (“asian” salad mix)
Cayenne/black pepper/paprika/garlic/onion powder to taste.
The noodles are just (bread) flour, water, and lye water.
ETA: the broth also has 2 tbsp rice vinegar*
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