The challenge for this blogger is finding new and unique ways to photograph Mike for the weekly UCB Local 505 Top Gun Award. Mike really hammered the birds once again this evening which makes me start to wonder if he's going to make a big run for the OSC 2012 Top Gun title. How awesome would it be to see a Local 505er on top of the leader board at the end of the season? He's coming for your hat Cale.
UPDATE: to give you an idea of how well Mike is shooting, he has only missed one bird from the 16 yard line in the last five weeks of shooting. That includes the two bank nights and three league nights. Awesome shooting Mike. NOTE TO TERI: please share whatever recipe you are preparing for dinner on Tuesday nights. Thanks.
Curt and Alex had rock solid nights on the line this evening. The Local 505 put a blistering 224 on the score board tonight. Nice shooting brothers.
I'm nominating Jeff Szpak for the most improved Oregon Sportman's Club member. Not only is Jeff killing it on the range he's also slaying them in the clubhouse. Jeff has been a great addition to the club.
UPDATE: Jeff is in the dog house this morning but assures us he's alive and doing well.
A big United Clay Busters of America • Local 505 congratulations to Cale and Ashley. They tied the knot on Saturday and here's wishing them all the best.
3 comments:
OK, on Tuesday, we had Grilled Mustard Basil Chicken, which we chopped and put on top of romaine lettuce, cherry tomatoes and grated parmesan cheese. Then we used "Brianna's Asiago Caesar" salad dressing (which I bought at Bill's).
I don't always make that on Tuesday's though. A lot of times it's some sort of Mexican food (tacos or enchiladas) I don't think I can take credit for anything here?
But, if you want to try the Caesar Salad Mike eats at home - here it is...Good Luck and Happy Shooting!
BASIL MUSTARD GRILLED CHICKEN
Use a glass dish for marinating.
4 boned and skinned chicken breast
½ cup olive oil
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 teaspoons dried basil
1 clove crushed garlic
¼ teaspoon cayenne pepper
(All of the above through the blender to get it thick)
Place chicken in the glass dish containing the marinade and cover with plastic wrap. Refrigerate several hours or overnight.
Remove meat from marinade. Discard marinade (do not reuse).
Grill meat until done.
UPDATE: Mike is never going to steal my crown. I'll actually get mad at the birds before that happens :)
Never say never CS. I'm just like the media and need to stir the pot to keep my ratings up.
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