There are plenty of parody songs floating about out there, regarding the chaos and quarantine of these times.

Wuff thought this was one of the better ones, and wanted to share.

ENJOY!

Wuffy was going to post a little lighthearted attempt at some foodie humor, inspired by a Twitch post Vrghr saw today. But later this evening, a rather disquieting email popped in. So this ol' wuff figured he'd mention that one also.

For the fun stuff, a few Cooking Tips, based on real-world experience:

1) That's Too Much rice!
2) That's not enough garlic!
3) If in doubt, add onions!
4) Regardless of what the botanists say, fresh and dried herbs of the same name are not the same plant!
5) Food in restaurants tastes good because they use more Butter and Salt than you do.

Discussion:
1) One Cup of dried rice will turn into approximately 25 Cubic Yards of cooked rice when added to soups or similar dishes. This can lead to questions such as, "Was this Chicken and Rice Soup, or have you created Chicken Congee?" The only time it MAY not be Too Much Rice, is when you are simply steaming rice for a side dish. (NOTE: It probably is still Too Much Rice!)

2) Recipe: "Add 1 clove minced garlic (unwritten) to waste an enormous amount of time mincing a tiny finicky addition that won't affect the taste in the slightest ." Fresh garlic is STRONG, but when heated, it mellows and sweetens. Guess what? Cooking Heats Garlic! Solution? Add at least double the amount of garlic called for. And if you're worried you put in too much, just add a little more to be sure!

3) Onions are an all-purpose enhancer. You can put them in everything from a salad, to a sauce, to an ice cream topping (properly caramelized). If you think your dish is lacking in something, but you're not quite sure what, toss onions into it. If it already has onions in there, you obviously didn't add enough!

4) If you, like many cooks, have used primarily those herbs and spices out of those little bottles, do not for a moment believe that you will end up with the same flavor if you substitute a fresh herb of the same name. Yes, there may be similarities. But that fresh version will act totally differently in the strength, and especially in the flavor, of the final dish. In fact, if you REALLY want to drive your guests nuts, use some of both the dried and fresh in the dish. Then you can tell them with a smile, "I put some basil and just a touch of basil in it!"

5) Home cooks drop a pat of butter in the pan, and sprinkle on a pinch of salt somewhere in the prep. But restaurant cooks fling that stuff around with abandon! Take a nice, well-marbled piece of steak; and what's their solution to finishing it? Immerse that delicious, fatty bit of beef in a pint of melted butter and spoon it over the top as it fries in a hot skillet, then plate with with a couple more dollops of compound butter to melt on top. Oh, and while that meat is cooking at the start, bash it with a blizzard of salt on both sides and let that sit so all that salty goodness soaks well in, before it ever touches the grill. Yes, they use a bunch of other spices and herbs, but fat and salt are the flavor kings!

(Note: Vrghr is NOT responsible for any kitchen disasters that may occur from incorporating the above tips!)

So, what other "special tips" might you have for the cooks out there? Let wuff know in the comments below!



So, now with the "EEEP" moment:
Around 4PM today, wuff gets a message from one of his developers: "Have you been in our facility at any time, between <date> and <'nother date>?"

Oh boy! And for Vrghr, the answer is "Yes!"

Wuff knew it had to be a case of someone in their facility testing positive for the virus, and they were tracking down potential contacts for folks who had been in the area. So wuff emails his "upline" to let them know something is up, because they have to forward it upward too and make other prep.

Then wuffy sent out his reply, and waited. And waited. And waited....

No response from the contractor an hour later.

So Vrghr gets on the phone. No answer of course; it's after 5PM now and they're gone (if they were even at their desk at all), or they've closed up their home machine for the night.

Wuff calls the emailer's boss. No reply there either. Wuff calls their 24hr "hot line" and asks for a call-back. No reply there, too.

Then Vrghr's upline drops wuffy the home phone number for the guy with the email. This one gets results. Oh yeah, he'd sent a message to wuff's co-worker at 10 AM, asking the same question. Co-Worker said "No", and then got asked if wuff's author had been around. Co-worker said "Call him direct. I don't have his schedule here at home."

So the dude waits 6 hours to send an email at the end of day, then closes up his shop for the night.

No big deal, right? Only a potential spread of the pandemic. That isn't worth timely action at all.

Finally, since wuff is hounding him on the phone, he logs back in and reads wuff's reply and the dates involved, then and only then tells Vrghr's author that the visitor was on-site 4 days after Author was there, so all is good.

Well, gee, that would have been nice to know in the original email. Or maybe, in a reply 4 hours ago when wuff informed his upline and sent his response to the original mail.

Vrghr STILL growly over how they handled it! But the great news is wuff WASN'T exposed after all. So dodged a bullet this time. (Litteraly! Vrghr's Author is one of those in the "better make out your will" category if he comes down with this thing.)

Hopefully it stays that way.

Wuff managed to pack up and move his entire workstation home today. Took a lot to get it set back up (home wifi and other issues were NOT happy to host the work systems, but finally got things worked out.) But wuff extra-isolated now and ready to keep plugging along from home, for whatever time is needed.

Hope folks out there are doing okay in the midst of this chaos. Be safe, and stay healthy, fur friends!

Vrghr

A good artist friend is still in need of assist. Life has really handed them a $hit $andwich, and they're desperately trying put things right. But they need some help getting there.

https://www.furaffinity.net/view/35237848/

Every little bit helps! Even just spreading the word here on FA and Twitter, if you can't spare a buck.

For those artists planning to go to Megaplex con 2020 this summer, and who will be set up in Artists Alley or Dealer's Den:

Wuff's looking for a teeny bit of table space: Just need enough to show/sell 1 book.

Vrghr &  Vixyyfox w/several other writers are putting together a compilation of stories to sell in book form at Mega. Along with the stories, there will be full cover illustration and possibly some interior art by other artists that want to support the charity.

Vrghr & Vixyy are backing the printing costs. 100% of the proceeds go to the con charity!

We wanted to place the book at the con store as a charity item, but Mega nixed that idea. So we're looking to see if someone else might have a square foot or so free to display it, and set its funds aside for the con charity later.

Wuff, Vixyy, and the other writers (and maybe the artists) will be available at the con to sign copies, if desired. And we're looking to also offer the book at the panels we host there.

Let Vixyyfox or Vrghr know if interested!

(PS: If any artists might be interested in contributing a little sketch or interior illustration to go with the stories, let wuff or Vixyy know! Also, in the past, a similar book had a music CD available to go with it. So if any musicians might be interested in creating a tune or putting something together for an addition like that, let us know too!)

Vrghr just saw a Youtube video that gave wuffy the best idea for his Wolfenoot Holiday Feast!

Most furs have likely heard of Wolfenoot by now. It is a holiday created by a 7 year old from New Zealand that went viral and became an internet phenomenon. It occurs every year on the 23rd of Nov, regardless of the day of the week.

The holiday is "A celebration of canines, kindness, and humans who embrace both."

Sounds right in our furry court, doesn't it? *grin*

Naturally, Vrghr took to this being a floofy woofy himself. And even moreso when wuffy learned that one of the key notes is the meal, which "features meat, because wolves like meat" according to the holiday's creator.

A wolf-base holiday with a cooking interest, and MEAT? Oh yeah! Clear the way, Vrghr is comin' through!

Last year, Vrghr created a feast for the holiday featuring a Hoisin-Bourbon Glazed, Mushroom-Pancetta Stuffed, Bacon-Wrapped rolled Pork Loin roast with Bourbon Cream sauce! ( http://www.furaffinity.net/view/29508887/ )
Wuff also created a Gingered Carrot & Sweet Potato Soup in the Instant Pot ( http://www.furaffinity.net/view/29507496/ ), when  Femmpaws told Vrghr the story of a friendly wolf breaking into a friend's garden to snack on all their young carrots. Apparently wolves like carrots as well as meat. *grin*

So Vrghr has been searching for an appropriately 'special' meat-based centerpiece for this year's Wolfenoot celebration. And it looks like that Youtube vid is the solution to wuffy's search!

https://www.youtube.com/watch?v=k2U6o1OPWKM

A "Michelen 3-Star" dish. Okay, that sounds pretty special to wuff!

And Sous Vide cooked, buttery tender, deeply flavored meat. Deep fried crispy coating. Sous Vide buttery mashed potatoes. Vibrant, smooth and silky pea puree. Looks like this is a winner!

WUff's going to do a bit of minor mods to the Sous Vide Everything inspiration. Going to chop as well as shred the beef so we don't have long strands, to make forming the segments easier. Will use Panko crumbs for the coating and possibly double-dredge to get an even crispier coat to contrast with the tender beef inside. May add a couple teaspoons of Marmite (vegemite, etc) to the meat when mixing in the sauteed shallots and garlic, for even deeper Umami notes.

And Vrghr will probably add some roasted garlic and dried parsley to the potatoes as they're cooking in sous vide. Wuff loves garlic-y mashed 'taters!

For even more "meat based holiday" focus, wuff is considering doing some a strip or two of "Chicken Fried Bacon" as appetizers. This "county fair" oddity deep fries thick cut bacon in a crispy batter. Though it is often paired with country gravy at the fairs, wuff is thinking of "classing it up" a bit, and putting a little drizzle of bourbon-maple glaze on those crispy strips.

To carry the meat based goodness through the entire session, perhaps a little dessert offering of a "Chocolate Chunk" style cookie with chocolate-enrobed bacon pieces instead of the chunks of chocolate bar, and pistachio nuts instead of walnuts? The salty pistachio should pair nicely with savory bacon, and the semi-sweet chocolate coat with sweet cookie dough.

Of course, like most wuff creations this is all subject to variation and fits of whimsy & inspiration during the process.

Bon Appetite, and Happy Wolfenoot to come!

Vrghr recently saw a video on Tic Toc and Twitter, of a Panera bread employee preparing their Mac & Cheese and chortling like some villain in a slasher movie about how awful the process was, and how stupid customers were for enjoying it. They took an envelope of prepared mac and placed it in a Sous Vide to quickly heat it to the proper temperature, then opened and served it in a bowl.

Folks were melting down over it! With comments of how horrid that was, and "I'll never eat there again!" or worse!

<R.Rabbit>PUUU-LEASSSSEEE!!</R.Rabbit>

Does anyone REALLY think that a Fast Food place that can crank out a bowl of hot soup or mac and cheese in under 10 minutes has an actual chef in the back frantically boiling pasta, cooking up roux,and melting in cheese sauces for the lunchtime rush? Or that a battalion of cooks with an assembly line of stoves and ovens are preparing dozens of different soups, a la the "back of the house" kitchen shown in "Ratatouille"?

Or, if they did, that they could make any of it in under 10 minutes and sell it for $5 a serving?

Here's a secret, if you didn't know it already - - - EVERY chain restaurant, whether it be "fast food" like Taco Bell, Panera, etc., or a sit-down service like Olive Garden, has at least part if not the majority of their ingredients prepared at another location, frozen, and shipped to the local store for prep and serving! EVERY! ONE!

"From Scratch" cooking is the EXCEPTION, not the rule! And even those establishments that offer some of their creations "from scratch", generally use some prepared ingredients for others. For example, a diner might form up their burgers on the spot and smash them on the flat top, but still pour the frozen pre-made fries out of a bag and into their fryer.

The key for a Chain place is generally two-fold: Quality and Consistency! If you have the Pasta Alfredo at an Olive Garden in Colorado, it's got to taste exactly the same as the plate you get in Oregon or in Wisconsin. They can't have customers flocking to one outlet because it has "better food" than any other. And they DEFINITELY can't have local cooks screwing up their carefully tested tastes and ruining the dish by forgetting the garlic or substituting rosemary for oregano!

The taco meat at Taco Bell, the nuggets at McD's, the sauces at Olive Garden, the soups and mac at Panera, even the breads, the sides, the toppings - - nearly ALL of it is prepared at central kitchens to exacting standards, and then flash frozen and sealed to preserve flavor and freshness before being shipped to the local outlets.

And be assured that every one of those outlets has VERY precise and immutable standards on how each of those is to be re-heated, reconstituted, fried, baked, or otherwise prepared!

Look, wuff LOVES cooking with Sous Vide. Check Vrghr's gallery and you'll find lots of recipes there that wuff creates using that technique. And one of the things Vrghr briefed at his Megaplex panel was the wonderful, TASTY and SAFE, time saving option of batch-cooking those recipes, quick chilling them still in their sealed pouches, and then freezing them for later prep! Just take them out of the freezer, toss them directly back in a Sous Vide set to a serving (not cooking) temperature, and walk away until ready to eat!

All the flavor stays locked inside. The food remains inside the pasteurized bag, untouched until you're ready to eat it later. And you can come home worn and tired and still put something on the table with absolutely minimal effort, and have it taste as good as the day you created it!

You don't think chain restaurants aren't taking advantage of that? Heck, they did it FIRST! The home version of a Sous Vide circulator is an offshoot of the industrial ones used in hospitals and food service!

So the next time you see a bunch of yokels pitching a fit about "Processed" and "unsafe" and "Bad" things that some specific chain restaurant is doing and threatening to ban or boycott or otherwise avoid it, you can let them know that if they TRULY want to avoid those sorts of practices, they only have 2 choices:
- Cook it at home and avoid every can, jar, or pre-made convenience ingredient (after all, that's exactly what they're objecting to at the chain place)
- Or if they're lucky, find the couple little independent places in town that actually "scratch cook" their menu, and be prepared to wait for at least an hour for their food and pay a hefty sum for the privilege of eating at such vanishing and special places!

Or, they can use their new-found knowledge to spread the word of REAL consumer market cooking, and tell the ones making such ignorant videos to take their nonsense elsewhere.

Bon Appetite!

VRGHR

Good friend of Vrghr's here is having some money trouble thanks to heavy medical bills. Her 'fridge and pantry are bare.

So wuff figured he'd pop over and cook up a bunch of "heat and eat" meals for her. She won't have to cook after work, and the foods should help take a bit of the edge of the budget woes.

Wuff just flopped down in front of the computer after spending 9 hours in her kitchen today! What a cooking spree! Wuffy made 4-6 servings each, for the following:
Black Beans & Rice with Kielbasa (Rice Cooker version)
Mushroom Risotto (simple version in Instant Pot)
Cauliflower & Carrot Soup (in Instant-Pot)
Buttery Parsley micro-taters (Sous Vide)
Pork Loin Chops in Apple-Plum sauce (instant pot)
Rosemary Garlic Parmesan Sweet Potatoes (Sous Vide)
Tuna Noodle Casserole (stove top)
 foxcat_cooks recipe of "Korean" Rice (stove top)

And some little roll-ups of Smoked Salmon, Avocado, & red-orange bell pepper with Parmesan Italian dressing as snacks to cut back hunger pangs while other goodies were cooking.

Wuff has posted recipes for a couple of these, but any of the new ones will soon be showing up with photos and recipes in Vrghr's Gallery.

We sampled all the dishes as they were created, and there's definitely going to be some good eating there! Wuffy left her the recipes too, so she can recreate those she especially likes.

Bon Appetite all! Have a blessed night!

At Megaplex 2019, wuff hosted his very first convention panel - subject was Sous Vide 101, or "Are you really going to boil that steak".

Wuff was pretty nervous going into it. Public speaking can be daunting in best of times, and to present a hopefully entertaining and informative session for a group, on something as "niche" as Sous Vide cooking techniques, added to the uncertainty. Especially in this case, since wuffy wasn't able to do much in the way of "show and tell", as the hotel's rules emphatically forbid the preparation or distribution within the con space of any foods that didn't come from hotel sources. Wuff would have LOVED to create some samples from Sous Vide cooking, prepared in his room before hand (sous vide cooking times really don't lend themselves to a short panel timeline).

So wuff planned his presentation as a "Death by Power Point" style event, which is also a bit risky as there are some poor opinions of those.

Poor Vrghr was sweating bullets there at the beginning! First, we had issues getting the projector to connect to the laptop. Then the projector blew a bulb, and A/V staff had to get another. This was followed immediately by a malfunction on wuff's laptop that totally disabled the built-in touchpad, and Vrghr hadn't brought a mouse. So even though the presentation was on desktop, wuff couldn't move the cursor to select it or chose the proper screen setup.

OH NO! Without those slides, Vrghr didn't have a presentation!

Luckily, someone suggested trying the little "pencil eraser" touchpoint in the center of the keyboard, and that was still working. In a few more seconds, all was up and running. Though the stress there definitely threw wuffy a bit off his stride. Special thanks to Vixyy Fox for heading out to find wuff a backup mouse to get the presentation on the road, before we figured out that touchpoint solution *HUGS*.

Thankfully, after that rocky start, the rest went pretty well! It seemed to be quite well received, though several furs did have to exit due to conflicting time with some other of their planned events, or other reasons. Wuff filled the full hour, and a bit more (more on that below). And several furs came up to chat afterward and ask more questions about specific types of food or techniques.

One fur mentioned that wuff's panel was a lot more like a college professor's lecture than a typical con panel, but they meant it in a good way. Without demonstration, there wasn't a lot of other choice, and they said they got a LOT of good info and took a lot of notes. Others also mentioned taking notes on the subject. This really brought a smile to Vrghr's muzzle; to know folks at a fur convention considered this unusual cooking info useful enough to write down and refer to later.

Wuff definitely learned a lot from the panel too; tricks and changes he'll use in the future.
- First, be less wordy! Wuff's author has often been considered, in his professional life, as being a bit "loquacious". Heck, he gets downright verbose! He's often jokingly responded that he never uses a sentence when a paragraph will do. *grin* So, next time, wuff's goal is 45 minutes, not an hour, and cut the fluff!
- Next, have BACKUP plans: Bring a mouse. Bring both VGA and HDMI cables.
- TEST the connections and displays at multiple resolutions and adjust so presentation works on everything from single screen VGA, to multiple hi-res monitors.
- Make sure slide contrasts and colors will work on low-budget projectors in a bright room.
- Use more animation and "lively" A/V if possible, instead of just dry screen shots.
- Consider a more enticing and less esoteric title. Stress the Cooking aspect (there are lots of "foodie" furs), and maybe toss in some humor ("Cooking Furs Sous Vide" perhaps? ((It's a COOKBOOK!!!)) (Bonus points for those who get the old Twilight Zone reference) ).

Oh yes, in case you get the idea from this that wuff is taking this advice to improve his panel next year - - you'd be RIGHT! Vrghr is DEFINITELY planning on submitting a request to host another Sous Vide panel at Megaplex in 2020.

In fact, wuffy might do TWO of them: A basic "101" level to introduce Sous Vide for those who need the fundamentals and want some initial exposure. And perhaps a "203" or similar level, where we discuss specific cooking techniques for different sorts of foods, maybe some recipes, and get more into detailed discussion-type stuff.

It seems like there might be enough interest to support 2 panels, if the convention has the time/space. Turn-out was reasonable this time. We didn't fill the room, but wuff wasn't chatting to just a handful either. So that looks positive for next year.

Thanks to all who attended! Vrghr is honored that you showed up to listen to this old grey-muzzle chatting about his favorite hobby - Cooking! If any have suggestions to improve, or avoid for next time, please let wuffy know.

Thank you again, and Bon Appetite!

Vrghr

Wuff's pretty slow in submitting this, but better late than never, eh?

This was a year for a couple firsts for Vrghr, along with some additional repeats from prior years. Firsts include actually staying at a convention hotel for the first time (wuff has stayed offsite in AirBnB rooms for all the previous cons he's attended), and first time hosting a panel at a convention. Repeats included supporting the Grey Muzzles Breakfast with  Vixyyfox , and attending a lot of events wuff's enjoyed in the past.

Also a first was the new Caribe Royale hotel. And that venue was fantastic! So much open convention space, lovely wide hallways, decent sized rooms and lots of them, and the ability to host nearly all of activities under the same roof (aside from the breakfast and hospitality suite). No walking out in the FL weather, heat, humidity and rain, to get from panel to panel. And all events on the same floor, so now stairs or elevators except to go up to your sleeping rooms. Definitely some nice looking space as well.

And the hotel hospitality was really good! They pulled the beds out of their newly redecorated 2-room Villas used for the Hospitality Suite, so there would be extra room for storage and food setup. The kitchen and counter layout for the suite was excellent too; perfect for setting up for hosting foods. And this wuff took advantage of the kitchen in his suite for making meals for himself and his roomie (  Talonsaurn ) . And their support for the Grey Muzzles breakfast shocked this wuff! Outstanding!

About that breakfast - - When wuff and Vixyy set that up a few years back, we had about 6 folks show up. The restaurant just put a couple tables together and we were good. Next year, we asked for space for about double, figuring there'd be some growth. Our estimated 15 folks turned out to be nearly double that! And we totally overwhelmed the hotel and their seating space, with a few problems as a result.

This year, we got onto the actual con schedule, and worked well in advance with the hotel to prepare for us. We estimated a need for 40 seats, and the hotel was happy to accommodate. Sadly, we didn't quite reach that turnout. Wuffy blames a very early start time for a convention event (7 AM), and some over-enthusiastic partying the night before - - the con had some very late scheduled events on Saturday night.

Hard to be a party animal at 2 AM and still rise and shine in time to get over to a breakfast at 7. In fact, one of our attendees just stayed up through the night and came in without sleep.

But the outstanding thing was the venue the hotel set up for us: The Caribe Royale boasts one of the finest restaurants in the state of Florida; a 4 Diamond "chop house", one of only 2 places rated 4 Diamonds in the whole state. We had a bunch of crazy grey muzzle furs waiting at the doors of their buffet restaurant (a different place than the Victorian chop house), drawing some interesting looks from other guests at all the ears and tails and other craziness. Then the hotel opened the doors to their chop house and invited us in! All us strange and wild con folks ushered welcomingly into a space normally reserved for "dress for dinner" folks.

Now, we didn't get to sample the 4-Diamond fare; we still went through the buffet line with made-to-order eggs and a huge variety of tasty goodies (as many times as we wanted!). But we did get treated to some lovely decor, linen tablecloths and napkins, and our own coffee/beverage bar. In a very cozy, quiet and private space. And with some very friendly, attentive staff.

It was the highlight of this wuff's events this year! The hotel didn't even mind when we sat and told war stories and chatted in their fancy space for nearly THREE HOURS, just enjoying time with each other over coffee and good eats. No waiters hovering, making eyes about us loitering. Instead, they said to relax and enjoy, and left us to our stories and conversations. What a treat!

The Sous Vide panel was a success, and wuff learned some good lessons for repeating it next year (YES, Vrghr has already decided to do it again! Woot!) Vrghr will post a separate journal on the Sous Vide panel itself.

Wuff ran into SO MANY furs from past event, online chats, and just meeting at the con. To mention just a few (wuff is so bad with names): Of course, there was  Vixyyfox, wuff's "partner in crime" for the Greymuzzle's Breakfast,  Talonsaurn wuff's roomie,  Onic ,  Circe_McCay ,  HaniaThePariah ,  Fcneko ,  HeartsTreasure , and more.

One of the things that really impressed Vrghr about this year's event, was the number of very young furs wuff saw in the halls. Some in their own fursuits and heads, and others just enjoying the event with their parents. Wuff had seen younger furs at other events, but there were so many here. And some very young ones too! Talking 2-4 years old. They were so enthusiastic!

While waiting for one of the events at the main room, wuff watched a young girl waiting in the hallway with her parent. She was no older than 3-4. She would run over to every fursuiter she saw, holding up her hands for a "high 5". Many of the suiters knelt down to give hugs too. After each encounter, she would charge back over to mom to exclaim over her latest 'conquest'.

The joy radiating from her lit up the hallway!

In a world today, torn with such strife and anger, troubles and turmoil, such pure love and happiness was a blessing to behold.

Thank you, furs one and all, for making such a moment possible.

VRGHR

Vrghr is getting ready to fly to Orlando tomorrow! Going to do a bit of that "tourist thing" while staying at a lovely AirBnB room. Then will be shifting over next week and staying at the Caribe Royale convention hotel for Megaplex Con, 2019.

Vrghr Sous Vide cooking panel seems to be attracting a few more furs. WOOT! The more, the merrier! Wuffy was kind of afraid that he'd be facing an empty room there for a while. Sure which the hotel would allow wuff to hand out "samples" - - that would REALLY bring in the crowds! *GRIN*

REALLY looking forward to meeting up with friends from last year! And hopefully making a few new ones this year.

Lets do that "Con Meme" thing, so popular before these events....

~~~~~~~~~~~~~~

Convention attending: Megaplex 2019

Days staying:
Thursday - Monday

Who are you rooming with?
Sharing one of those Villa's (with the KITCHEN) with  Talonsaurn.

Where will you be?
In the Villa or at the main Con Space, mostly. Though may trot off for a special dinner (like SUSHI) some time.

How is the best way to find you?
Look for an old, fat, white guy with a long beard, in VERY LOUD Hawaiian shirts, toting a camera and wearing several "Vrghr" badges

What do you look like?
5'11", about 295lbs, grey muzzle (long grey/black beard), floofy mostly grey hair, wearing bright LOUD shirts and a fedora hat with wolf ears

What is your gender?
Vrghr is equipped with boy bits

How old are you?
Over 60

Can I talk to you?
Gladly! Wuff is happy to chat!

Can I hug and/or snuggle you?
Hugs are great! No groping though! Lets keep things above the waist.

Are you nice?
Wuff certainly tries to be!

If I see you, how should I get your attention?
A friendly "hello", or "Hiya Vrghr" works fine. "Free Eats" may result in over-enthusiastic responses!

What can't we talk about?
Vrghr has some pretty strong conservative views. Willing to discuss opposing viewpoints rationally, but that stuff so RARELY stays rational. Then emotions get involved and, well.... perhaps best to stay with less volatile subjects

Can I get you something to drink?
Sure, but non-alcoholic, and perhaps diet, please? Wuff is a pretty sober sort and rarely imbibes.

Can I take your picture?
Vrghr is not responsible for any catastrophic failures of photographic equipment pointed in his direction! However, if you're willing to risk it, wuff is game too!!

Attending any events?
Yes, many!

Vrghr will be hosting the "Sous Vide 101 (are you really going to boil that steak?)" panel at 6PM on Friday, in the Panel 5 room. And wuff is definitely attending "The Thursday Prompt" hosted by  vixyyfox. Wuffy will also be co-hosting the Grey-Muzzles Breakfast on Sunday morning at 0700 in the hotel Buffet with Vixyy.

Will be watching the parade and snapping lots of shots, for sure!

A sampling of other panels/events wuff wants to see include: Opening Ceremony, Funday Pawpet Shot, Fox & Pepper Live, I comedy better... , Super Sponsor Luncheon, The Dragget Show, Night of Mystery and Magic, CARE presentation, Closing Ceremony, and others


Hope to see you there!

VRGHR

As Vrghr mentioned in an earlier journal, this wuff finally decided to apply to host a panel at a convention. And Megaplexcon accepted wuff's application.

The convention staff just posted up their schedule, and wuff's panel has a date, time, and room now!

So Sous Vide 101, or "Are you really going to boil that steak!?" will be presented at 6 PM on Friday night, in panel room #5. WOOT!

Hopefully a few folks will show up for an hour of discussion of the art of cooking Sous Vide, what it is, why to do it, what to use, and things to make with it.

Vrghr a bit concerned, as it is up against some pretty tough competition in the con schedule for that evening: the Funday Pawpet show will still have a half hour left, and the Improve Comedy Charity event will just be starting its second hour when wuff's panel starts off. So far, no one has signed up on their schedule to attend, but there's a LOT of time left before the con, so hopefully that'll change.

Might have got a bit more interest if wuff could hand out samples of Vrghr cooking, but that's absolutely NOT permitted in con space. So will just be a discussion panel.

We'll see how things shape up! Wish wuffy luck!

Vrghr

Greetings all!

For those heading to Orlando and Megaplex Con this year, Vixyy Fox and Vrghr are once again hosting the Grey Muzzles Breakfast Meet & Greet. In order to (hopefully) reduce the bit of chaos last year when we expected around ~15 folks and way more than double that showed up, we're trying to get a head-count of folks who are likely to attend the Breakfast.

Here's the particulars:
Date - Sunday (last day of con)
Time - 0700 (yeah, WAY early for a convention, but it IS breakfast!)
Cost - $20 for con-goers & their guests (about $5 off normal price)

We currently have a private room set up for 40 folks, but according to hotel staff, that can be flexible.

So, Please RSVP to Vrghr below if you would like to join us for some very yummy foods, and friendly conversation with your fellow Grey Muzzles at a horribly early hour (grin) on Sunday Morning at Megaplex.

Note - "Grey Muzzle" category is pretty tough to define. You certainly don't need to have as much grey fur as this wuff! If you're 30 or over, or have been in the fandom for 10+ years, you definitely meet the standard. And that standard is REALLY lax ("The code is more what you call 'guidelines' than actual rules..."), so if you're interested, we'd be glad to have you.

Just let us know so we have seats ready for you!

Vrghr

Just got official word from the Megaplex event coordinator - Vrghr's request to host a panel @ Megaplex 2019 has been APPROVED!

Scheduling is still ongoing, so wuffy will provide more info about dates/times/location when that becomes available.

Wuff got a 1 hour time-slot to pontificate. *grin* May run a little shorter than that, but Vrghr shouldn't have much trouble filling the slot. The trick will be not to get TOO long-winded, and to allow enough time for questions and answers.

A (very) rough outline of what wuff is working towards is as follows:
Introduction - who is this crazy wuff?
Sous Vide
– What is it?
- - What's in a name
- - Concept
- - Waterbath
- What Ain't it?
- - "Boil in Bag"
- - Slow Cooker
Is It Safe?
Why do it?
Why NOT to? (nopes)
What you'll need
- Essentials:
- Additions:
Basic Techniques
Some Recipe Ideas
Links and locations for more info
Q & A


In any folks out there have ideas, suggestions, critiques, etc., about the subject and elements, PLEASE feel free to let wuffy know in the comments here! Is there something you particularly want to know? Things wuff ought to avoid? Tips and suggestions gleaned from past panels either attended or hosted?

Wuff is working a "full-power" Power Point presentation to go with this. A couple decades in the military proved that a good presentation set can hide a multitude of other failings. *LAUGH*

If wuffy were youtube-savy enough, could even stream it. But sadly Vrghr hasn't got the skills or equipment for that yet. And probably best not to over-complicate things on this first try. Will likely be chaotic enough for wuffy without that. *grin*

In any event, hope to see some of you there - Schedule permitting. Here's hoping they don't slot Vrghr opposite any major draws, like the Fursuit Parade, dance comp, or Fox & Pepper stage show. *smile*

Laters all! Wuff is off to BLFC in a couple hours. Hope to see a few of you there as well!

Vrghr finally bit the bullet and submitted his request to host a panel at a convention. The very first time wuff has done so.

Wuffy is both eagerly anticipating acceptance and very nervous about the prospect, in turn. *grin*

This ol' wuff has proposed hosting a "Sous Vide 101: or 'Are you really going to boil that steak!?'" lecture.

Basically, Vrghr will discuss just what Sous Vide is, how to do it, why you want to, when NOT to, what you need for it, etc. These will be the basics in information, terms, and techniques for beginners, the curious, or those interested in getting started or exploring the possibility of doing so.

Hoping the application is accepted, and that wuffy can pull off the show properly, if it is. *crosses fingers*

Oh, and the panel, if it DOES happen, will be at Megaplex Convention in Orlando FL this summer. Hope to see wuff's furry pals there, even if the panel isn't a thing!

Laters, all!

For those furs who fondly remember the old Zoo Tycoon series of games, some interesting news!

The makers of Planet Coaster and Jurassic World Evolution (Frontier) have announced the pending release of Planet Zoo!

https://planetzoogame.com/

This Wuff us definitely looking forward to it!

On a related (furry) note, the way that chonky bear's belly bounces when he stands up in the trailer is absolutely "Mrrrrrr"! *GRIN* What a big, fluffy, squishy teddy bear! Vrghr wants to dive in for a big bear hug and cuddle!

And the animal animations and their images on the site's stills are so good! Zoom in close and just look at the way the fur follows the flow and direction properly at different spots on the pelt.

For more info, a very nice review and discussion on the new game here:
https://www.youtube.com/watch?v=RSduk6vcDyU

You KNOW this wuff is going to be supporting this when it comes out!

Have a wonderful furry day!

This is a heads up for all wuffy's followers who know  Talonsaurn

There is a 4-alarm fire in his apartment building. All residents, including him and his family, have been evacuated.

Talon is currently in the gym of a nearby high school. He has no smartphone, and doesn't have his computer/tablet with him. So he is going to be out of touch until further notice.

Officials have not provided any information about when (or IF) people will be allowed back into the apartments.

Please pass word along to his friends, if you can. Wuff will update as more information comes in.

Please keep him and his family, and the others in his building in your thoughts and prayers.

VRGHR

Wuff hosted another birthday party breakfast at work today, for our "office mama". She keeps us all in line, and keeps the office working fluently, managing the paperwork for trips, travel payments, office administration, security clearances and visits, and all the other arduous tasks associated with a big business and government contracts. We'd be lost without her!

When asked what she wanted for her special meal, the answer was "A Mushroom and Cheese Omelette", so wuffy decided that today's breakfast would be an "omelette bar", stocked with all sorts of goodies so folks could choose what ever they wanted in their eggy creations!

We featured, ham, mushrooms, spinach, red bell peppers, sausage, bacon, onions, sauteed mushrooms, Hollandaise sauce, and sliced avocados. Along with "O'Brien" potatoes, fried bacon, lots of different fresh fruits (with a honey-sweetened yogurt dip), pastries, donuts, coffee, and tea.

All the omelettes were made to order. Definitely a wonderful and filling breakfast spread! YUM!

No pictures or recipes today, because this was all basic recipe technique - - nothing special other than the number of hotplates running at once to turn out multiple creations.

However, the  ~FACCC2 group is doing a special challenge: Around the World in 60 Recipes. And for that, wuffy is trying to host a gathering at a friend's this weekend, to take them all down the recipe-path to Hawaii!

Vrghr was thinking along these lines:
- Ahi Poke appetizer bowl
- Spam Masubi
- "L&L" style macaroni salad
- Folded Pork Tonkatsu

All of these are things wuffy has never created before, so should be fun! And Vrghr will definitely be posting up the results for all of those, depending on success levels.

"Chef John" of the Food Wishes Youtube channel just did a WONDERFUL variation for a folded 3-layer pork tonkatsu with seasoning and cheese between the layers. Perfect Timing! Wuff is definitely going to be giving that one a try!

Here is the Youtube link for that, if others might be interested: https://www.youtube.com/watch?v=JrWwFIdsWXg

Best wishes for a fun, fabulous and delicious New Year to all wuffy's foodie furry friends!!
Bon Appetite!

A very special Lunar occurrence is happening in the near future.

On 20 Jan, 2019, a total lunar lunar Eclipse will occur (Blood Moon) during the first Full Moon of the new year (Wolf Moon) while the moon is as perigee, the closest its orbit comes to the Earth (Super Moon).

So on 20 Jan 2019, we will be treated to a Super Blood Wolf Moon!

Those of the "were" persuasion should take all necessary precautions - - or perhaps their nearby friends and neighbors should!!

If you miss this one, you'll have quite the wait to view another eclipse; the next isn't due until 2021. And it's not likely to coincide with all those other lunar events. This one is pretty special, folks!

Enjoy!

Vrghr caught this on Youtube today, and was quite entertained and delighted by it. The music reminded wuff a lot of the songs he'd heard on "Animusic". And the animation is funny, the critters cute.

And extra points for "surprise dragon". *GRINS*

If you've got 6 minutes or so to spare, give it a watch.

https://www.youtube.com/watch?v=0x63u_Xn1sI

Looks like it may be one in a series to come. Hopefully so!


Vrghr

Hoisin Bourbon-glazed Bacon-wrapped Mushroom-stuffed Pork Loin with Bourbon Cream Sauce

Vrghr posted the “easy” recipe for the Wolfenoot “prison” or “depression era” meatloaf in his earlier journal. (www.furaffinity.net/journal/8937547/ ). Here is the “over the top” centerpiece for folks who are feeling a little more confident and adventurous in their meal prep.

The Hoisin sauce is an Asian ingredient, with a nice plum-like, spicy flavor. It should add an interesting touch of complex fruitiness to the roast, along with some nice dark color from the soy and sweetness from the honey.

Note – this really isn’t all that tough. It just involves a lot more pots and pans, and a wee little bit of technique to butterfly and flatten the pork loin roast for rolling up like a Yule Log cake, and for weaving a mat of bacon. But even these few items are several steps more complex than what is needed for the Meatloaf posted earlier, so wuff’s calling this the “tougher” recipe.

This ought to present quite the dramatic centerpiece for your Wolfenoot feast; glistening with the hoisin-bourbon glaze, browned and crispy bacon wrap enfolding a juicy, tender roast redolent with earthy, rich mushroom filling. Slice and serve the spirals with a drizzle of a creamy and decadent bourbon-crème sauce. Sure to set any wolf to drooling! *grin*

Note – For the bacon weave, it’s best to use regular, not thick-cut, bacon strips. The bacon overlaps at each juncture of the woven mat, so it will already be 2 slices thick over most of it. Using a thick-cut slice is likely to keep the bacon from crisping properly.

Note 2 - Pancetta is a cured pork, a bit like Italian bacon, but it isn't smoked like American bacon. You can sub Prosciutto if you wish.

Ingredients:
For the Glaze:
1/3 C Hoisin sauce
2 TBS seasoned Rice Vinegar
1/3 C Bourbon
1 TBS Butter
1 Shallot, minced
1 TBS minced Garlic
2 TBS Soy Sauce
1 TBS Honey

For the Mushroom filling:
Make one recipe of Vrghr’s “Duxelle Of Three Mushrooms”, found here ( http://www.furaffinity.net/view/18678745/ And repeated below for convenience)

For the Pork:
1 ea. 4 lb or more Pork Loin roast
~ 6 oz Pancetta (can sub Prosciutto)
“Montreal” (Canadian) Seasoning
Salt & Pepper
1 lb thin-cut (regular) Bacon (American “streaky” style bacon)

For the Bourbon Creme Sauce:
1 Shallot, minced
1 TBS minced Garlic
~6 oz sliced Crimini (brown button or Baby Bellas, can sub white button) mushrooms
2 TBS pan drippings (preferred) or Butter
1/2 tsp Rubbed Sage (can sub Tarragon if you wish)
1/4 tsp salt

1/4 C + 2 tsp Bourbon
1/2 C heavy cream


Directions:
For the Glaze:
In a small sauce pan over medium-high heat, heat the butter until it just begins to brown. Add the minced garlic saute until fragrant (do not brown)
Remove pan from stove and add the Bourbon. Return pan to heat and flame/cook until the alcohol burns off (about 90 seconds)
Add remaining ingredients and simmer together until combined
Reduce heat to low and keep warm (makes basting easier) to glaze roast

For the Pork:
On a sheet of Parchment paper, lay strips of bacon about 1/4 inch apart until they are long enough to reach from end to end of your pork roast when rolled up. Weave strips of bacon over and under between the strips you laid out to create a mat (like this: https://www.youtube.com/watch?v=ogtKpiGKzDw ). Set aside until ready to wrap up the roast

Butterfly the Pork Loin and pound flat between plastic wrap until meat is about 3/8 in thick. Season with a sprinkle of salt and pepper. Note, if you are comfy with your knife skills, you can simply adapt your butterfly to open out the loin as shown at the intro to this video: https://www.youtube.com/watch?v=Ev2CDEM4aC0

Spread with Mushroom Duxelle to about ½ inch from the edges (so it doesn’t squeeze out when rolling up) and lay a layer of Pancetta on top. Roll up into a spiral loaf and season outside with a sprinkle of Montreal Seasoning. See the last portion of the video linked above on how to roll up a pork loin with stuffing inside.

Place the rolled pork on the bacon weave mat and roll the loaf up in the bacon. Secure with butcher’s twine. Place in a baking dish or sheet pan with raised sides

Preheat oven to 450 degrees (crisping the outside a bit first)
Place pork roast on center rack of oven and bake at 450 for about 10-15 minutes to start crisping up.

Reduce oven to 350 degrees.
Brush with glaze and bake at 350 degrees until internal temp of 140-145 Cooking time will vary depending on the weight of your roast. Brush with more glaze every 10-15 minutes

Don’t over-cook! Pork loin is a very lean meat. Cooking it to the old standard of 160 degrees will result in dry, tough roast

If necessary, if your bacon isn’t as crisp as you wish after baking the roast, pour off excess bacon grease from the pan (avoids spattering and lots of smoke!) then switch oven to “broil” and broil 5-8 minutes about 5 inches from broiler to crisp up bacon further

Remove from oven and cover with foil. Let rest for about 10 minutes before slicing to let juices absorb and filling to tighten up

Remove twine and slice into serving portions.

While pork is roasting, make the Bourbon crème sauce:
In a small saucepan or skillet, sauté 1 minced shallot in 2 TBS butter or drippings from Roast (preferred), until shallot is translucent

Add the sliced mushrooms, sprinkle with a bit of salt, and cook until the mushrooms give up their juices and become dark and tender

Stir in minced garlic and rubbed sage and continue to cook until garlic is fragrant (do not brown)

Move skillet away from the stove!! Add 1/3 C Bourbon and return skillet to the stove. Flame/reduce the bourbon for about a minute

After flames extinguish, reduce heat to medium-low, add the heavy cream and whisk in. Simmer, whisking, until mixture reduces to desired thickness (coats back of a spoon). Whisk in the remaining 2 tsp bourbon (this heightens the aroma and pungency of the bourbon without adding significant alcohol) and reduce heat to lowest setting to keep warm until ready to garnish the roast

Drizzle sauce over sliced roast after plating

!DEVOUR!

Duxelles of Three Mushrooms
Ingredients:
8 oz each fresh Shiitaki, Oyster, and Crimini mushrooms
2 shallots, minced
2 Tbs minced Garlic
2 Tbs Butter
1/3 C beef juices
1/2 C Wine (Pinot Noir)
1/2 C Heavy (whipping) Cream
1 tsp Marjoram
1/2 tsp crushed Rosemary

Directions:
Clean the mushrooms. Remove the woody stems as needed. Finely chop all the mushrooms.
In a medium skillet, heat the butter over medium heat until foaming stops.
Sauté the shallots and garlic in the butter until the shallots are translucent and garlic is fragrant
Add the finely-chopped mushrooms. Sauté gently until all of the mushrooms are soft, dark, and have given up all their moisture (about 10 minutes).
Add the beef juices, marjoram, and rosemary, and continue to stir and cook until most of the moisture is absorbed or evaporated.
Add the wine, and continue to cook until most of the wine is gone and the mushrooms are very, very soft.
Stir in the heavy cream until completely incorporated.
Reduce heat to warm and cover to hold

BON APPETITE! Hope you enjoy the holidays!

With the upcoming Wolfenoot holiday, Vrghr has been sniffing about for ideas for the special feast. Per the holiday description, the meal should be "roast meat, because wolves eat meat."

Of course, Vrghr wanted to do something typically "over the top", as many of wuff's recipes are. But a lot of folks would love to celebrate without quite so much time and effort. So wuffy decided to do both an easy form, and one of his more typical creations.

This is the easier one. And what could be more iconic of a meat dish, and easy to create, than a Meatloaf?

Of course, wuffy couldn't just toss out ANY meatloaf recipe. Vrghr has a few standards after all (difficult as they may be to figure out).

Then Wuffy found the initial recipe for this from one of his favorite online chefs; Chef John of Food Wishes (on Youtube).
This started as his "prison meatloaf", but Vrghr had to add some of his own twists to it.

This would also be known in some circles as a "depression era" meatloaf.

Both stem from the same idea - - Add a LOT of filler to stretch the result to feed a lot of folks while cutting the cost.

However, this also has the benefit of creating one of the juiciest and most tender meatloafs you'll ever have the pleasure of sticking in your muzzle! So don't let the "prison" or "depression" stuff scare you off!

Vrghr also kicked up Chef John's original recipe to bring in even more of wuffy's favorite flavors, and of course, it now includes BACON!! It ought to create a fabulous centerpiece for your Wolfenoot feast!

Give this one a whirl! (NOTE: Wuff hasn't made this in his own kitchen yet, so no photos. Hence, no post so far in Vrghr's gallery of "food porn." But worry not! It will be added there as soon as wuff can snap some images of it. Still Vrghr wanted to get this recipe out for all those furry cooks interested in a dish for Wolfenoot. So this Journal goes out first!)

(Italics indicates where wuff deviated from Chef John's original dish.)

Chef John′s Prison (Depression) Meatloaf – Vrghr style
Ingredients for 1 giant meatloaf (about 10 large portions):
1 tbsp olive oil
1 tbsp butter
1 onion, diced
4 cloves garlic, minced
½ lb fresh (crimini) mushrooms, diced & sauteed in butter and garlic powder
2 pounds ground chuck (1 lb chuck, ½ lb ground breakfast sausage, ½ lb ground bacon)
2 tsp salt
1 tsp freshly ground black pepper
cayenne to taste
2 tsp Italian Seasoning
2 large eggs, beaten
2 oz Parmigiano-Reggiano, finely grated (about a packed 1/2 cup)
1/2 cup chopped Italian parsley
1 1/2 cups very dry white bread crumbs (not toasted!)
1 1/2 cups milk to soak (squeeze out excess) (Substitute ¾ C milk, 1 TBS Worcestershire sauce, ½ C beef broth, ¼ C tomato sauce instead)
3 or 4 cups of tomato sauce to bake in, optional (Use 1 TBS Worcestershire sauce. 1 tsp Liquid Smoke, 1 TBS Soy Sauce, 1 C Beef Broth, 1 C mild Salsa, 1.5 C Tomato Sauce, ½ C Ketchup instead)

Directions:
Mix bread crumbs with soaking liquid (See Vrghr's changes) and let rest for at least 20 minutes. Squeeze out extra liquid before adding to meat mixture.

Saute the onion in olive oil and butter with salt until nearly golden. Add mushrooms and continue to cook until the mushrooms give off all their moisture. Add the garlic and cook for another couple minutes until fragrant (DO NOT BROWN the garlic). Remove from heat and allow to cool to room temperature

Add all the remaining ingredients to a large bowl and mix together, then mix in the cooled sauteed veggies and soaked bread crumbs. Mix everything together thoroughly

Form into a large loaf in a large baking dish about 4 inches deep

Cover with the tomato sauce Whisk the glaze ingredients together and cover with the loaf with the glaze

Bake in a 325 degree oven until internal temp reaches 155 (about 90 minutes). Allow to rest about 10 minute. Slice into serving portions and drizzle over some of the extra glazing sauce from the baking dish

!DEVOUR!
And Happy Wovenoot to you! AWOOOOOOO!

Wuffy is set to break another barrier tonight: gonna crash through that SIX DECADE wall! WOOT!

Yup, for those who didn't know (both of you *snickers*), this wuff is definitely in the Grey Muzzle category. And tonight if Vrghr's final day as a 60 year old wuffy!

Hard to believe that this silly ol' wuff will be charging hard toward 70 next. Well, probably 65 as the next big milestone, with all the soc security and other things that pop up around then.

Vrghr doesn't feel like an "Elder" though. Perhaps it's a touch of "Peter Pan" syndrome, but this wuff still feels plenty young at heart, even if the bod is getting a bit more insistent about reminding Vrghr of the miles behind him.

Never-the-less, this wuffy intends to keep being his silly, floofy, cookin' wuff self for as long as life permits. And has no intention of backing out of furry, as long as the fandom will have him! *grins*

Tally Ho! Damn the Torpedoes! To Infinity and Beyond! And all those other wonderful Cliches.

Keep chasing your dreams, furry friends!
VRGHR

Vrghr saw this over on  melwhite 's journal.

This needs to be a thing! This is DEFINITELY a celebration/holiday Vrghr can get behind!

More about it on the official Woofenoot website: https://wolfenoot.com/
And the story of its origins: https://boingboing.net/2018/10/01/c.....the-new-w.html

Lets see:
1) Wolves and Wolf Spirit = CHECK
2) Gifts and doggy gifts = CHECK
3) Feasting = CHECK
4) Roast Meat (bacon is meat, OH YEAH!!) = DOUBLE CHECK!
5) High whimsy & humor factor = CHECK

Yup, sounds like this holiday is tailor-made for this big, fluffy dragonwuff!

So, who among Vrghr's furry friends is planning now on celebrating Woofenoot?

Vrghr's office folks may be in for a surprise in November when wuffy springs this one on them! *giggles*

*Vrghr begins work on planning his Woofenoot Feast menu...*


Have a blessed day, friendly furs!!

Whew! What a wonderful convention! This wuff is still in "bouncy mode" from all the fun!

To start off with - the GreyMuzzles Breakfast! Holy Frijoles, what a turn-out!

Grey Muzzles Breakfast:
Thank you! One and all, for the response and support! Your numbers totally took this wuffy by surprise!

When  Vixyyfox first started this breakfast last year, we had about 6-8 folks. We just had the restaurant push a couple tables together in their main area, and we all gathered 'round for some friendly conversation and a great buffet breakfast.

When Vrghr showed up their entry desk this year, to inform the staff there we were going to do it again, they asked how many might be attending. Wuff figured, perhaps 2 - 3 times the number, maybe, so asked for seating for around 16-20 folks. The staff opened up a section of the restaurant they weren't planning on using until the lunch rush, and set us up upstairs.

Then nearly 30 furs showed up! WOW!! The staff hastily assembled additional "overflow" seating in another area, which was also easier to access for those with mobility issues. Sadly, we took the staff completely by surprise too, so there was a bit of chaos with the checkout, and the area upstairs was still trying to cool down (AC had been set higher since it wasn't to be used for a few hours yet). But they managed to keep the buffet well-stocked for us, and the foods were pretty top notch.

Wuffy apologizes for the chaos with the check out, the temperature, and the little delay in getting set up. Vrghr is going to take all these "lessons learned" and try to do an even better job for everyone next year! Now, it's not a sure thing yet - the convention is moving to a new Venue (the Caribe Royale), and we haven't begun to get any sort of "okay" from the con staff. But wuff has already checked out the website for the new hotel, and they DO offer buffet breakfast there too. So a Grey Muzzles Part 3 is at least a possibility.

The Con:
As Vrghr said at the start, wuffy is STILL in "bouncy mode" from all the fun there!

Some great panels, good entertainment, excellent music, lots and lots of artistic things to see at every turn. And so many beautiful and creative fursuits and costumes! Vrghr is constantly amazed at the creativity, artistry, and craftsmanship of the furs in this fandom!

And it was SO MUCH FUN bumping into all the furs wuff had, for the most part, only met online. And to see those again that Vrghr had met last year! *HUGS TO ALL* Sad to have missed others, but hopefully we can catch up again next year.

Who knows? Vrghr might even be inspired enough to put together something for his own panel next time? Maybe (almost certainly!) something to do with foods or cooking. Since the new venue will have rooms featuring full kitchens with stove and ovens, that might be a worthwhile topic. But even without that, wuffy suspects there will be a few furs interested in some form of cooking info or another.

Until next time, may you all be well and be happy!
VRGHR

It's nearly Megaplex Con time!

Early registration is tomorrow, and wuffy is looking forward to it!

Vrghr has been spending time here in Orlando, doing the "tourist thing" in advance of the convention with good buddy  talonsaurn from NY. We've been hitting the Disney theme parks (and walking wuff's paws off *grin*), catching a couple movies, and enjoying some DVDs and streaming video here at the condo.

Oh yes, and wuff has tested new recipes on Talon, like that Bacon Cheeseburger Mac, here: http://www.furaffinity.net/full/28166837/ .

You can find this wuffy's Author at Mega. Look for an older fellow, longish grey hair and beard, portly, wearing BRIGHT Hawaiian shirts, flower leis, black hat with fur hatband and wolf ears, and a white lion backpack. Will have the Vrghr badge(s) to help ID him further.

Feel free to say "Hi", hug, and chat! Author is a friendly sort.

Will try to be at the following events/panels:
THUR:
Pre-Reg on Thursday (5-7PM)
FRI
Opening Ceremonies
What the Fandom has Taught Me
What is Furry Broadcasting Network
Plus Size meet & greet (at least for a bit)
Meet the GOH
Alkali Bismuth standup special
SAT
Military Furs meet & greet
Super Sponsor's Luncheon
Writing & Thursday Prompt (Luncheon permitting)
Watching Fursuit Parade
Fursuit Dance Comp
SUN
Co-Hosting Grey Muzzles Breakfast with  Vixyyfox
CARE presentation
Floor Wars
Fox & Pepper show
Closing Ceremonies

The above is all tentative, and subject to change on a wuffy's whim. But all seem likely at the moment.

Will also be wandering the halls with a camera snapping photos of suits and con-goers, checking out art and dealer's den, etc.

Going to pack along some of those candy dog-bone treats again this year. So don't be surprised if wuff offers you a snack bag of them! *grin* Just watch your teeth on them!

Wuffy's condo isn't TOO far from the con hotel. So there's a possibility we can put together a wuff-meal for a few furs. But the kitchen isn't quite as equipped as Vrghr would like, and access is through a guard gate, so that might be a factor in pulling that off. Will have to see. Serving wuff's fur friends in Reno was a lot of fun, so Vrghr might try it anyway.

Really looking forward to the convention, and hope to see some of you there!

*HUGS*