ness

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

Cewl! He’s a good dude. Tony is a good guy too.

Enjoy! 😄

Did an easy ham and bean soup the other day with canned navy beans. Chicken stock, diced ham, grated onion and carrot, a little Worcestershire sauce. Decent substitute for the longer version. With some Jiffy corn muffins.

They taste like dirt!

Looking for some common ground. What’s your opinion on Black-eyed peas?

What is it with you and legumes??

Got my MBA at Rockhurst in the mid-90s. Do you know if Dr. Brian Fitzpatrick still around? Taught finance and statistics. One of my favorites.

I guess she forgets what happened the last time you guys picked a fight with us 😄

Try any of these with a cell phone: Fast shutter speed freezes action in sports. That’s mom running down the sideline cheering her son 😄 Slow shutter speed and a tripod allows the water to flow for a bit creating the soft effect. A long, sharp lens with a wide aperture. People are more comfortable if you’re farther away. Was probably 40 feet away with a 200 mm lens. Wide aperture blurs the background emphasizing the subject. And, it’s a sharper lens than any cell phone. This rodeo was at night and shot using a high ISO. Shutter speed freezes action again. 200 mm from the stands. And, with a long lens you can be kinda discreet 🤪

Great series!!! Great book!

‘Pay no attention to the man behind the curtain.’

I didn’t really consider video in my search, but you can’t really buy much without it these days. From what I’ve read the Fujifilm’s are excellent.

Probably safe to say that your requirements are different than mine.

If you’ve got to ask, it ain’t for you.