Merry Christmas from all of us
At Texas Oil & Gas!
T’was Christmas eve and the hole was tight.
The little rig pulled with all of its might!!!
Circulate, rotate, work pipe in and out,
This will fix the problem without any doubt.
High vis, low vis, sweep, sweep, sweep.
Up with the mud weight, but don’t let it seep.
Lets add some mica, just for good measure.
Mud man says, yeah, sure thing, whatever!!!!
Keep the low end rheology down around 10,
Rotate and rotate as fast as you can!!!!
Get the pumps stroking with the controls in your hand,
Keep an eye on the pressure, don’t let it pack off man!!!
Circulate, circulate several bottoms up,
18 to 30 should be enough.
The cuttings are coming, just look at the shakers,
So many cuttings they’re kicking the breakers!!!
Big cuttings, little cuttings, super fines too,
So many cuttings what’s a guy to do?
Give the mud logger a sample or two,
Ask him what it is, or if he gives a who?
It looks like shale, of that I am sure,
I don’t know much else or I’d tell you more
Circulate, rotate, more, more, more,
Please be patient it will help stabilize the well bore.
The well bore is stable and the cuttings look right,
The rig no longer needs to pull with all of its might.
Now that Christmas is upon us and the midnight hour is
near,
We found this great idea on Pinterest created by: Sweet SugarBelle
Basic Sugar Cookie Recipe:
Ingredients
1 c. {two sticks} of REAL unsalted BUTTER, softened
1 1/2 c. confectioner’s sugar
1 egg
2-3 tsp flavoring {pick what you like, I prefer almond}
2 1/2-2 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
Instructions
1. Cream together softened butter and confectioner’s sugar. Crack the egg into
a separate bowl, and
add the flavoring. I use emulsions, but extract also works well. Add that to the
butter sugar mixture
and mix until the egg is thoroughly incorporated. In a separate bowl, sift
together the flour, baking
powder, and salt, then add little by little to the mixture. I can tell the dough is
ready when most of it
sticks to the paddle. When I touch it, it has a little give, but does not stick to my
fingers.
2. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as
necessary. Then, cut and
bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen,
doubled, it makes 4-5
dozen.
Notes
The dough DOES not need to be refrigerated. That’s why I like it.
The dough needs to rest a little after mixing, it will firm up a little bit after a
minute or two
The recipe doubles well. Baking times are approximate. You must KNOW
your oven. Watch them the first few times you bake them. Get a thermometer,
and do not over bake. If the cookies are browning you have gone too far.
This dough can be flavored any way you like. The cookies freeze well
There is a lot of leavener in these cookies. This is not a typo. The general rule
is less leavener so they don’t spead, but I’ve never been one to follow the rules.
This recipe does spread a little. If you don’t like that add a little flour. Speaking
of flour, start with 2 1/2 cups. Add another 1/4 of a cup if the dough seems to
sticky. If you don’t like salt, leave it out altogether. If you only have salted
butter, use that and reduce the salt. I prefer decorating day-old cookies. They
are less likely to leach oil back into your icing if they have had a
day or two to “dry out”. They are still soft, however.
Lets chain it down and go have a beer!!!!!!
http://w w w.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/
M