[WXRGina]

Howdy, Vision! It’s been a busy one. The usual catching up on our “other” jobs—Keith has had quite a bit to do yesterday and today, and I had to work at the radio station for several hours yesterday. Today, housework!

On Easter, we went over to see Keith’s Mom, and a cousin had given her this gigantic, probably ten-pound pork roast wrapped in mesh because it’s not a whole roast—an INDUSTRIAL-SIZED pork roast. Anyway, she gave it to us, and Keith’s been smoking it all afternoon, just a straight smoke. He checked it just a bit ago, and it’s close to 150 degrees, not quite. This sucker is HUGE, and we have to find people to share it with, and probably freeze some of it.

Anyway, what’s up with you? Still liking your new job?

[Vision]

Hey, my email may have made it on the air.

[Vision]

6pm ish and the roast is at 150f? What temp is he cooking at? That's a big one. I usually pull pork around 200f or slice is around 185f.

All is great. The job is fun. Things are going very well now.

So after the email to Ed about being sick I sent another and asked him about making programming suggestions. THAT email did not get a response. Oh well.