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Latest Activity: Nov 23
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
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I used a Foreman grill for the first time last night to make a grilled romaine lettuce salad. It turned out great.
Randy, I've never used a George Foreman Grill, but I've heard nothing but good things about them from the people who have. I'm wondering if I should get one.....
I tried out my newly "inherited" (from my father) George Foreman Grill the other night. Did a pork chop. Impressive, I must say. Very moist and tasty. Good item for a bachelor.
Funny, Chris! That reminds me to mention my goji plant died. At least my gooseberry bush is doing well.
A positive thinking tayberry bush. Nice.
I'm laughing at your post, Chris. :)
I harvested two tayberries and they tasted good! I can see that the tayberry bush is still tiny, but it has big plans:"Today this container, tomorrow the world!"
I'm on my third batch (gallon) of homemade wine, made from my red raspberries. I have no clue as to what it will taste like. Probably awful. I just hate to see raspberries going to waste, although after 7 weeks of no rain, they have become rather small and seedy.
You people have been a real joy for me today, again. I am busy making grape juice, bobbing between the kitchen and the computer, much as a dancer would bob around to the rhythms of a song. Carl provides the tunes and everyone contributes to the beat.
I harvested only about a third of my grapes today and will try to finish tomorrow. I have to get out early before the bees wake up. They don't like me fooling with their food supply. The squirrels gave me a scolding, too.
Good night, everyone.
Sauerkraut got us through the first year of 1974-5 when we left my husband and moved to Spokane. We bought the house on July 1, 1974, pulled out an old thicket in the back yard and planted potatoes and cabbages by July 15.
We harvested the cabbages and set up a table in the back yard. We washed the cabbages in an old galvanized tub and trimmed them. We shred them on an old cabbage shredder of my grandmother's, weighed them on an old scale from the farm store and poured the salt over them by weight. We poured the salted cabbages into a water reservoir of an old toilet we bought at Dick Brown's Salvage. The cabbages released a lot of moisture and completely buried the cabbage shreds. We topped the cabbage shreds with cheesecloth and held the cabbage below the moisture line with water filled Mason jars.
We let the cabbage brew until Dec. 22 when we opened it and had our first meal of sauerkraut and corned beef. That was our Jule celebration, and it was delicious.
Over the years, we developed rituals to commemorate our new life. We planted seeds in the spring with a celebration dinner. We had a summer feast of a celebration of growing time. We harvested in the fall and made sauerkraut with an autumn meal out of the garden. On Dec 22 we broke open the crock (by this time we had a real container in which to make the kraut), and had a yearly Yule feast.
Spring, Summer, Autumn, and Winter Celebrations, all featuring some aspect of growing cabbages.
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