ness

Success! Nice job, dad!

Don’t tell anybody, but those are canned sliced potatoes. We like ‘em.

Vegetable beef soup.

I guess I’ll take a crack at reviving this old thread. We’ve been trying various ciders lately. A lot of the readily available US made ones are sickeningly sweet, so we’ve been trying some European ones. I went to this massive liquor store today. That’s a story in itself. I found a few that we’ll offer for Thanksgiving, but we tried a couple tonight. Both are quite good. Very dry and full bodied. This first one is a bone dry English cider with some tannin bitterness. Pretty darn good. This second one is a perry or pear cider. This seemed better balanced to our taste. Good stuff.

I don’t want to spoil the moment, but what’s with the wedding ring on the dude?

Bottling day yesterday. No bubbles going through the locks, the cider had mostly cleared and the yeast had settled. First I took some measurements: specific gravity, pH and titratable acidity. Numbers 7 and 9 came in at 1.000. Number 8 slightly higher at 1.002. That's about what I expected given what I've read about these yeasts. All dry, with number 8 slightly sweeter. pH came in at 3.8 on 7 and 9, and 3.6 on 8. TA was about 0.5 on all three. pH is right where I wanted it, but TA was at the low end of the 0.5 to 0.7 ideal range. I know pH and TA are two different ways of measuring acid, but I don't care enough to figure it out. So, on to the tasting... Number 7 was quite sharp on the tongue. Number 8 less so to me, but surprisingly, Kathy thought it was sharper. This isn't the first time she and I have tasted things and had very different impressions, but that's usually 'I like this better' kind of stuff. Number 9 was least sharp of all and had the most fruitiness. We both liked it best. I added 20 grams of sugar to each gallon to encourage carbonation, then bottled. Each gallon yields ten 12 ounce bottles. I did one plastic bottle. I'll be able to judge the amount of carbonation by how hard that is. Once carbonation is right, I'll stop it by pasteurization in a few days to a week or two.

Nice detective work!

Nice trip report, and I learned something too. Thanks.

What, this?😀 Wife and I were just talking. This really didn’t even need the syrup because is was so moist. That’ll save you 3 grams.

The ones my brother and I have are ones dad used to hunt pheasant, ducks and deer. He was meticulous and kept them pristine. My brother got the deer rifle and a shotgun, I got a couple shotguns and a pistol. I've probably put more scratches on them than dad ever did, even though I am careful. And, like he taught me, they are thoroughly cleaned *every single time* they're used, even if it's going to be used again tomorrow. The bluing has normal wear, and the barrels shine like mirrors, even on the cheapo Wards .410. At least that's true for the ones I have -- I don't know about my baby brother's. But knowing him....

Yeah, I've got them all insured but I'd only be able to get something similar. It's not about the gun, but where it's been.

Speaking of carbs (about 43, including syrup) Apple Fritter Pancakes. This was good!

Sorry @Mitch f . Multiply my answer by 1000: that's 29 grams. Hopefully you didn't eat 1000 servings of grits and go into a coma!

I got a free Wordpress blog many years ago. It started with me as a place to save recipes. Then fishing notes, trip/vacation reports, wine and cider making notes, garden notes, important milestones/dates, etc. It sounds crazy but now there are 839 posts. It adds up over 20 years! 379 are categorized as Food & Drink, 150 fishing, 53 travel, 46 hunting. Not something I'd print out and hand to the kids

These are very cool stories, Marty! Have you ever considered writing them (and others) down for your kids and grandkids and beyond? My sister and I have done pretty extensive genealogy research. I did video interviews with my dad and aunts (mom's sisters) before they passed. My sister's loaded with stories. I kid her that she remembers everything, even things that didn't happen When we get together we always remember different things. But... I feel like we need to get it all written down. I've started a couple times but haven't gotten too far. As for guns, my brother and I got several from my dad and they're real treasures. I've got them earmarked for my boys but also possibly for a grand nephew. He's not on the official list at this point -- I need to talk to the parents and see what they think. The oldest is a Montgomery Wards SxS .410. First gun my dad got, first gun I shot, and first gun my kids shot. Would be c. 1930 or so.

Wonderful story! So great to carry that tradition forward!

Just looked. That recipe uses 2 servings quick grits. 1 serving 29 mg carbohydrates. We had leftovers.

Thanks. I watch my carb intake. Gotta do smallish portions of this type stuff.

Rusty is, without a doubt, the smartest Brittany we have had!

Shrimp and cheesy grits adapted from ATK. Shrimp marinated in olive oil with salt, pepper and cayenne. Onion and garlic sweated then water and a little heavy cream for the grits. When done, add some shredded cheddar then nestle the marinated shrimp in. Finish in the oven. The missus loves this. I like this better this go around because I put in less cheese and more cream

Mine is three 4x8 foot x 12 inch high raised beds, but I grow a bunch more than herbs. I suspect you could do one 4x8, have plenty of herbs and room for some tomatoes too. I used to do pots for herbs, and that works, but this works better for us. More herbs, less watering, etc.

Agree. It's one of the best things about the little kitchen garden we have. We love to go out and snip off some fresh herbs. Basil is long gone but parsley is holding on. Still plenty of thyme, sage, rosemary, chives and oregano out there. More than we'll use. I probably ought to get a dehydrator and dry it.

https://foodwishes.blogspot.com/2019/04/easy-baked-beef-brisket-slow-and-low-is.html?m=1 This was pretty tasty.

Good!

We did it and it was excellent!