ness
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Everything posted by ness
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Oh my, how cool is that?? Cherish these times with your young daughter!!!
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Rocky Mtn NP trip report - 5 brutal hikes, 3 with fish
ness replied to ColdWaterFshr's topic in U.S.A. - Colorado
Yeah -- so many good memories from there. Too bad the next generation didn't want to keep it going. I wondered if they were still standing. Where'd you guys stay? -
Rocky Mtn NP trip report - 5 brutal hikes, 3 with fish
ness replied to ColdWaterFshr's topic in U.S.A. - Colorado
I love RMNP! Looks like a great trip. And, those are some great looking and good-sized fish! Just had lunch Friday with a buddy of mine that has a second home just below McGregor Ranch who offered his place up to us. Not sure we'll get up there this fall, but I'm gonna take him up on it at some point. -
Hmm. I've only had the occasional problem with BER so haven't felt the need to do the calcium thing. We try to water consistently, which helps, but I like the idea of getting calcium in when you transplant as a preventative measure. I've got a bumper crop of great looking green tomatoes right now. Can seem to get anything to turn though. I found a nice red one on the ground with the side chewed out of it, dang it. I never saw it on the vine or I would have brought it in.
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I don't know why you feel the need to have your stuff deleted. You've got a few thousand posts, and only a couple hundred were really stupid. And, you're an anonymous internet guy who goes by Gavin. Nobody knows your real last name is McLoud, so why worry?
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BTW, a tomato this early is a rarity for me. Always hear of the 4th of July target, but it has only happened a few times for me in 30 years of gardening. There’s no other maters close in the garden right now except the cherries which are coming on fairly steadily. They’re coming, I don’t worry about it.
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We've had a handful of Sun Gold cherries. Had a nice Black Krim on a BLT yesterday. Squirrels are taking their cut, as usual.
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Great trip report! Keep the updates coming!!
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Sounds like a wonderful trip! I'm looking forward to the reports. For OAF-ers that don't speak trout Latin, I have Googled the species names for your convenience: Oncorhynchus clarkii clarkii = Coastal cutthroat Oncorhynchus mykiss stonei = McCloud River Redband Oncorhynchus mykiss aquilarum = Eagle Lake Rainbow Oncorhynchus mykiss newberrii = Great Basin Redband Salvelinus confluentus = Bull Trout ( I actually knew this one) Oncorhynchus mykiss gairdneri = Columba River Redband
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LL Bean, B&H, Walmart. I'll click to help get things caught up.
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…but can’t see them on my phone. ??
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I'm on a desktop and can see them fine.
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They’re just digging I think, not eating. I found a peanut in the garden the other day. 😀 The neighbor feeds the squirrels. They’re leaving the suet alone for now, but they’ve been on it before. We’ve got a downy woodpecker that we see a lot on the suet feeders. Hummingbirds and orioles are here!
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Something tells me they'll figure out the pie tins. Electric may be the way I have to go. Would want something solar powered and idiot/kid proof.
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I finally had a permanent fence built around the garden to keep out rabbits. But the squirrels are particularly bad this year. I’ve had a lot of stuff dug up, replanted and dug up again. Beets, spinach and radishes in particular. I think cayenne works ok but it doesn’t last long. Going to research this more. We quit seed feeders for birds because of squirrels. Just doing hummingbirds, orioles and suet now.
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My maternal grandparents were born in Lebanon and immigrated to PA. My mom never cooked anything Lebanese. I’m not sure why. But my aunts made ‘grape leaves’ and labneh. Labneh was plain yogurt that was put into cheesecloth, suspended over a bowl and allowed to drain. Essentially what we call Greek yogurt. I’ve had dolmas from many places but the best I’ve had are at a Greek restaurant in KC called Tasso’s. They’re served with a delicious lemony avgolemono sauce.
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Thanks. I'm not familiar with 7 spice but just looked it up. This all sounds pretty darn good. The cooking process is similar to the grape leaves we do here occasionally.
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I’d like to learn more about this! What’s in there? How was it prepared?
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God bless Mrs. Folly for tolerating your collection!😀
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Yeah, I get the novelty thing. I avoided buying it at first because of the hype and they only wanted to sell me 12. But it’s just good. I’m not an ipa guy. I like malt and light bitterness, and this fits the bill. I love Guinness but most other stouts I’ve tried don’t work. Gonna be in Dublin in a couple months and will get it from the home office!
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I'm fairly sure I've had Yuengling before, but it would have been several years ago up in WI at a festival with all kinds of beers being tried and I didn't remember it. Like you, we're getting it around here now. I saw it on a menu recently, so I bought a draft. A little bit of malt/color, and light on the bitterness. Good stuff.
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2 hours + of smiles. Asleep at the Wheel at the Uptown in KC IMG_0606.MOV
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Opened up @BilletHead’s meads tonight, after giving it a few months to age. It’s very good! Very certainly made from honey as it really comes through. Fairly sweet but very nice. Thanks!
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Same here. And, I do this so infrequently that there's not really any consistency developed.
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Yeah, it did break kinda funny. Watched a few videos from this guy, https://www.chainbaker.com, and he cuts a little off center and with a slight curve. At least that's what it looks like. I'd probably go down the middle next time. That flap I ended up with wasn't that great, and it scorched a bit. Always learning.
