I'm powerless...

[Mik]

I'm thinking about a whole house generator. One lost freezer full of meat would pay for it.

[jon-nyc]

Here the whole house installed were over 10k 7 years ago when I looked into it.

But the worst part was the regulations about where they could be placed. There was no good place for one in my relatively small yard without blocking the one good area for my son to play.

I ended up doing what IT did but splurged on the Honda 7k inverter generator. Quiet as hell and will still be running when the cockroaches take over.

[Mik]

Might be a good alternative. I'm a fan of overkill in situations like this but it might be prohibitive costwise.

[Mik]

But the Bolognese is going to be fantastic about 7:30.

[Loki]

Luckily our power is so consistent I can’t think of one time in my life where I wish I had one. Sure we’ve lost power a couple of times but I don’t think ever overnight, maybe 3 hours....I just can’t remember.

[Doctor Phibes]

We lost power pretty much every year for about 6 years, and then a couple of years ago we ended up with about 2 feet of water in the basement when the power for the sump pump failed in the middle of a big winter storm.

We bought a generator, and then had the panel put in so that we can power the pump for the furnace and fridge and lighting.

Needless to say we haven't had an outage since.

[Mik]

Good investment.

Power just came back on so we only missed a few minutes of the game. The sauce smells fantastic. It will be hard to wait two more hours.

https://www.bonappetit.com/recipe/bas-best-bolognese

[brenda]

@Mik said in I'm powerless...:

Good investment.

Power just came back on so we only missed a few minutes of the game. The sauce smells fantastic. It will be hard to wait two more hours.

https://www.bonappetit.com/recipe/bas-best-bolognese

I'll be right over.

[brenda]

Mik, have you ever tried making it with a regular beef chuck roast, not ground, and then shredding the roast once it's tender?

[Mik]

No, part of the process is to break the ground beef and vegetables down into tiny tiny pieces. I think it would make a good ragu, but it would not be Bolognese.

It’s delicious by the way. Probably thue best I have made.