Send us Fan Mail Your washer explodes, you price the repair, and suddenly you’re standing in Lowe’s asking yourself why everything is built to be replaced instead of fixed. That little domestic crisis kicks off a wide-ranging hangout where we jump from appliance economics to building a practical home AI server, including what you need to know before you buy an older data center GPU like the NVIDIA Tesla P40 (cooling, fit, and the weird power connector situation). If you’ve been searching for ways to run local AI models offline, this is the kind of nuts-and-bolts reality check that saves time and money. Then we pivot hard into legal and Supreme Court territory: a messy Utah-related saga that has internet lawyers buzzing, plus recent rulings touching gun carry restrictions and asylum-related status. We focus less on slogans and more on what the reasoning implies, why injunction scope matters, and how brutal the legal system can be when time and money are part of the weapon. From there it’s a sprint through markets and machines: Accenture’s eye-catching deal involving OT cybersecurity and why critical infrastructure security keeps pulling in big capital, followed by aviation nerdery on the Boeing 777X, folding wingtips, and what engine numbers actually mean. We wrap with games, flight sims, and a candid debate about resilience, self-defense, and how people learn limits through real feedback. If you like smart friends arguing across tech, law, business, and culture, subscribe, share this with someone who loves rabbit holes, and leave us a review with the topic you want next. Mom and Dad’s Deer Pan Sausage 25% bacon (ends and pieces) Ground deer Tony Chachere's Granulated garlic (to taste) Fresh garlic Green onion Jalapenos (to taste) Dear Dolmas Venison grape leaves Ingredients 1 pound venison sausage (see recipe “Mom and Dad’s Deer Pan Sausage”), substitute venison, beef, or lamb burger. 1 red onion, chopped finely olive oil herbs butter (see recipe …), or fresh herbs fresh parsley or cilantro, chopped finely Garlic, minced salt black pepper 1 cup (maybe more) rice Chicken broth 1 16 oz jar grape leaves juice of 3 lemons, and zest Instructions In a large skillet. Heat the olive oil and herb butter (if using fresh herbs wait!) Sauté the onions and Garlic. Add meat and brown. Add contents of the pan to a mixing bowl with rice *if using fresh herbs add them to the mixing bowl Add lemon zest to mix Mix thoroughly, make sure there are no large pieces of meat. While the stuffing mixture cools, remove the grape leaves from jar, rinse thoroughly and drain. Separate each leaf, laying it flat on a cutting board and cutting off the stem at the base. Use any torn leave to line the bottom of a large pot. You want layer of leaves covering the bottom of the pan so that the stuffed leaves won’t burn while cooking. Spoon approximately 1 tablespoon of the stuffing onto a leaf near the stem. Fold the stem over the mixture, then fold the edges toward the middle. Roll the leaf up in a tight small bundle. Put the stuffed grape leaves in the pot, tight enough they won’t open during cooking. Once all the leaves are stuffed and in the pot, cover with chicken broth, lemon juice, and water (water as needed). Set a plate on top of the leaves to keep them submerged in the water. Bring to a slow boil Reduce heat to a simmer and cook until rice is done. Remove from stove and transfer grape leaves to a serving dish to cool. Once cooled, drizzle with olive oil and fresh lemon juice. Want to hear old episodes? All subscribers have access to the full back catalog of episodes and specials! Just Two Good Old Boys (Just Two Good Old Boys +) Communicate with us directly on x.com by joining the Good Old Boys community! https://x.com/i/communities/1887018898605641825 Can't donate? Listen to Amy Clare Smith Music Check out Gene's other podcasts - podcast.sirgene.com and unrelenting.show Read Ben's blog and see product links at namedben.com
