ness

Some of the unique local mom-and-pop restaurants will surely throw in the towel and be gone forever. That's gonna suck.

I was just thinking today it's been forever since I got gas. Looked at it -- ½ tank. I'm usually 1-½ to 2 tanks a week. I never use cash, debit card or checks. I use bill pay for mail in bills like utilities. My Discover card gets everything else. Looked at my Discover balance today was actually a little shocked. It's about 1/4th of normal. No gas, no eating out, no entertainment, not much at the grocery store, none of the little extras we do around town. It's kinda sad to think of all the little businesses that are just getting crushed. And it doesn't stop with the little guys. I think we're in for a long, painful downturn.

Or a pound of wood?

I'm glad to see the whole mask thing is being reconsidered. It just makes sense -- they keep some things out of your mouth and nose, including your hands/fingers. Not sure why they were so adamant about not using them, other than they didn't want to deplete the supplies for medical personnel. When this this first hit in China I thought it wouldn't be a bad idea to have some N95s in the house so I ordered some (box of 10) on Amazon. Came from some hardware store in TX. I wear one when I go to physical therapy for my new knee -- and they're wearing masks there too. But, when I get home I strip, throw the clothes in the washer and take a shower. And that's on top of all the other steps I take getting out of the place. And the mask gets sprayed down so I can reuse it.

You're not making any sense here

2020-4 Thankfully Mrs. Redbreast has begun to set up house across the street I'm gonna need to let them know. Problem for them is it's a second story window and will be harder to get to if they want.

Well, my babies got to go outside this morning. They could have been out many times by now, but I'm moving kinda slow right at the moment. We're 4/15 last frost date here, so I'll have this stuff out in the garden pretty soon. Need to get the beet, pea, radish and Swiss chard started!! I've had these under florescent lights. This year I've left the lights right on top of them without raising them as they grow. I think this has helped give the tomatoes a little stockier stem. Still a little spindly, but not as bad as previous years. Lettuce looks good too.

Kathy even sat through all 6 hours. Just a great flick. Makes me want to get the other books in the series. Anybody read them?

‘What’s it read, Gus?’ ’It says, "Josh Deets. Served with me 30 years. Fought In 21 engagements with the Comanche and the Kiowa. Cheerful in all weathers. Never shirked a task. Splendid behavior." That's what it says.’ watching now

Monkey see, monkey do!

I’ve got my new motto!

So sorry to hear that Andrew. Best of luck to them. They're on ness' ever-growing prayer list.

@rps is cranking out my personal favorites this week! I love meatloaf, beef braised in wine, polenta, ho'made chicken soup.

Dang! One of my all-time favorites, but I never think to make it.

2020-3

If I was to head out there today, where could I get me some gas around the Highway 54 bridge?

That's my preferred way too. I like them battered and fried, but like to let the morel shine through with just a little butter along side a great steak.

Speakin’ of... April 2018

Got to wondering when I started this current sourdough culture. Figured I might have yakked about it on here and turns out I did 😄 Been feeding it regularly since then. Ideally it’s weekly but that doesn’t always happen. Dump out about half, add about 3-4 tablespoons unbleached flour and about the same amount of distilled or bottled water. Leave it on the counter for a couple hours covered then into the fridge where it slows down and goes almost dormant. Repeat in a week (or two or three). If it goes too long between feedings the yeast will use up the nutrients in the flour and create alcohol. No worries though. It’s a grayish liquid on top. I just pour it off but some sources say stir it back in. When you’re going to use it take it out and do the feeding process twice daily for a few days to wake it up and get it going good. Then, keep feeding it without discarding to build up to the volume required by the recipe plus enough left over to continue the culture. That’s what I’ve been doing the last few days. It’s going pretty good now. Gonna ship some off to you @BilletHeadand then make something. Not sure what yet.

Good idea on the mulch. I wouldn’t put weed barrier in the beds—those roots can use the soil beneath. Would put weed barrier under the mulch. Unless the mulch is already down. Then I wouldn’t bother 😄

I’ve had it since before the Civil War, probably 6-7 years. 😄

Ok. Been feeding it regularly the last week. I’ll build up some volume and send some of it down. I keep it in a Mason jar in the fridge and feed it weekly. When you’re going to use it get it out and feed it daily for a few days until it’s really active. I’ll follow with more detailed instructions.

I’ve still got mine going. I’d be happy to bag some up and mail it down. It’s pretty resilient stuff. Although the bread I did was with yeast I did dump about ⅔ cup of sourdough starter into it for extra flavor.

Couple of French loaves yesterday Stir fried tonight