Coffee's Ready, Come and Sit on the Porch

[Hinotori]

makes you chest burn
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https://experience.arcgis.com/experience/6cdda73cf6154949a1fae76ccb2900a0
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https://datacentral.kitsapsun.com/fires/
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Makes me feel like I'm on an alien planet. It's not as bad as when the Gorge was on fire a few years ago. I got a really bloody moon picture out of that.

Note the freaking red leaves. Low 40s and high 30s did that.

 

[CrealCritter]

I like plain the best. Helps keep the gut regular, too.

Second test batch, 5 gallons, 3 week ferment, rack into pony kegs force carbonate. Keep chill at 40 degrees and serve on tab.

Jesus is Lord and Christ,

 

[Country homesteader]

Is this what he had in mind?

Nope, we just didn't do 2 Boston Butts into bite sized pieces then wrap with bacon but if (AND THATS A VERY BIG IF) he gets home early enough he's going to cut them into pieces and help me wrap then put into freezer for next BBQ which is Sept 4 but only going to do hamburgers, hot dogs and chicken plus some of the Boston Butt Bites (MAYBE) with a couple salads and desserts.
Good Morning All! Hope everyone had a relaxing day yesterday and a marvelous Monday!

 

[The Porch]

up at 3:15am at Grandmas house,


There is a lot on the list and not much porch sitting time. More canning to do, cords of wood to be split and stacked.
Falls not officially here according to the calendrer for another month but the air and forest say otherwise.

 

[The Porch]

I am freezing tomatoes as the become ready and when I have all I can get I'll can pasta sauce.
Have parsnips to pull up and can, more green beans to pick but this last few batches I'll freeze,
Waiting on the red cabbage to get full heads, I want to make german spiced red cabbage and can it.
One full row of beets are not quite ready and thats a good thing
The apples are not ready yet.
I have 18lbs of cherries coming from Azure. It sounds like a lot but I think it really wont be. I'll pit them and I think freeze them. I can make pies with them later.



I am going to get a sourdough starter going, making true sourdough bread is better for us .
I use to make it at the cabin but haven't for a while, least that I remember

 

[The Porch]

There are lots of recipes you can look up, I dont use yeast.

1 cup all purpose flour (can also use whole wheat, rye, or a mix of all purpose and wheat or rye)
1 cup spring water or filtered water
Stir with a wooden spoon until mixed. Set on the counter at room temperature and cover with a clean cheese cloth or kitchen towel.
Exactly 24 hours after you made your sourdough starter recipe from scratch, remove half of the mixture from the bowl and set aside. This is your sourdough discard.
Then feed your sourdough starter recipe for bread by adding 1 cup of flour and 1 cup of spring water. Stir with a wooden spoon until combined. Cover with a towel and let sit at room temperature.

Every 24 hours, repeat the instructions from day 2. Remove half of the mixture and feed your sourdough starter recipe from scratch.
Continue to discard half and add a cup of flour and a cup of water every 12 hours.

DAY 7- Transfer your sourdough starter to an airtight container and place in the fridge. Feed it once a week to keep it going. You'll remove half of it each time you feed it.​

 

[The Porch]

Its still dark'ish out at 5:45, but lol the cell camera fixes that

coop ready for the day



I do like my rooster

 

[CrealCritter]

good morning, I hope all you all have a blessed day in earth today

Jesus is Lord and Christ

 

[The Porch]

Well we got the splitter out and got all of the wood split


We were done by 10:30

 

[CrealCritter]

60's & 70's is the new orange, yins
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Jesus is Lord and Christ

Looks like that thermometer I saw at the store this weekend may be obsolete already.

Jesus is Lord and Christ