Fronty Owner

your showing your age...

I wasn't born for another 4 years :P

Tallguy67

Sounds like a busy day for most of us.

Good to hear from Madhat. Glad all is safe in the sand.

Dug a little over 500 lbs of potatoes in 5 1/2 hours. I am SORE!!

Time to go sit on deck, enjoy the amazing evening we are having. I think I have earned a libation or three.

Bark

Thats a lot of potatoes.
My favorite part is spreading them out in the basement on cardboard to dry before bagging em.
Makes it seem really worth while.
Oh ya and cooking up a bunch of the real little ones in some butter.
Or that first bunch of fries made with fresh ones. Oh wait....

Uh,,, maybe I took up photography when I was one year old.

Tallguy67

The spuds are spread out on the barn floor to cure. I love boiled new spuds with butter, fresh onions from garden and sour cream.

In October we will make perogies with our own spuds. Between sausage, perogies and our addiction to pork or chicken schnitzel, people would swear DW and I are eastern European. She is so Scottish she uses tartan TP and I am 105% Irish - my family emigrated to eastern Ontario in 1855.

We make a lot of fries but I like old spuds for that more than new ones. As they age the starch turns to sugar and the fries get darker golden and crispier. We still have one Banker's box of last year's spuds for fries.

After almost 2 hrs muscles are getting worse not better. I have 2 options, get in the hot-tub or follow George Thoroughgood's advice - 2 bourbon, 1 scotch and 1 beer. What say you all?

Before anyone suggest it, Options 1 AND 2 are not a good plan . This is experience speaking. I am useless for a couple of days if I mix serious drinks and hot-tub...

Red3quarter

Thought you would enjoy the picture! Yeah it is a big plant, 4 coal fired boilers and 2 gas turbine units.

Worked around the house today and gave the truck a wash/wax. Picked a bunch of cayenne peppers today and made some home made hot sauce tonight. The kitchen felt like a nuclear disaster while I was making the hot sauce. First pic is of the peppers, vineger, garlic, and salt in the pot. the second pic is a jar of the final product after straining it a few times. Tastes good and has a decent heat to it.

Tallguy67

This story is no good without recipes!!!

Recipe is for hot sauce not truck wax.

Red3quarter

Cayenne peppers cut up in large pieces (I used about 20 large peppers), 3 cups vineger, 2 cups water, 2 T of salt, and 2 cloves of garlic whole but crushed. Take all ingredients and put in pot bring to boil for about 30 min. After 30 min let the mix cool to almost room temp. Put mix in to food processer and blend. Don't put the mix in the blender while hot! After blending strain the sauce, put in jars, and refridgerate. I like my sauce thinner like Tabasco but you can thicken it by using pectin. You can also adjust the vineger and water to you liking too. I usually let my sauce sit for two weeks before using it. Next time I plan on water bath canning it so I can store it more long term.

Fronty Owner

Grandma used to boil the little potatos with peas. Mush them up and a couple chunks of squirrel or rabbit and I'd eat myself sick.

And even if you were one at the time of the landing, you're still old!

Totallyrad

Sup Mark? Good to see you bumping around here again.

Saw that today as well, truely sad to lose him.

Evening all! Once again I've found the world is a very small place. I told you all a couple weeks ago that I stopped by the Century 16 Theater in Aurora, CO. Tonight I spoke to one of the new ladies working at the front desk of our hotel. She lost her godson in that incident and has been trying to make the 8 hour round trip to view the memorial but hasn't been able to afford the gas to make the trip. Since I've got about 100 pics I just finished burning a cd for her so maybe that will it will help her work on the healing process. I would ask that you say a quick prayer for her, she's really struggling.

Tallguy67

Thanks Red3/4

Tallguy67

Bark, Sweet and Sour Green beans use Canned tomatoes, wilted onions (wilted in pan not garden), green beans, ketchup, brown sugar, white and cider vinegar.
Put in 1 quart jars and water bath(30 mins at our elevation - 3,000ft).
Our friends and family love them. Some use them as a side dish. One friend puts them on baked spuds. If you want the actual recipe let me know and I will get it from DW. I run canning burner, she is in charge of food prep.

Canned properly they have a shelf life almost as long as Spam. We have eaten many jars that have been on the shelf in the cold room for 3 years and no one has ever had a problem.

Red3quarter

You're welcome, thats just the basic recipe you can adjust/add ingredients to your liking. It also works well using milder red jalapenos instead of the red cayennes.

Tallguy67

Looks like it is up to one of us westerners to tidy up tonite. I swept up the dragon and shrew droppings. They might have ended up in the ph00 pot - it will be up to the early risers to figure out if I was mistaken about that. There is some good hardwood in the stove to keep it going overnight and the wick is turned down on the oil lamp. Whoever is here first in the morning, I would really appreciate bacon, sunny side up eggs and a big portion of corned-beef hash for breakfast. I have a major case of heartburn after eating biscuits and gravy 3 times a day for the last week.

I am not saying I didnt enjoy them, but my wife had to give me triple bypass surgery on the kitchen table yesterday to get me going

Have a good'er everyone.

Tonight's words of wisdom - sleepy time tea and stewed prunes are not a good sleep aid