So I let the daily blogging thing go by the wayside. Winters – or, more accurately, waiting for spring to really get rolling – are a bit boring on the ranch. I probably should have been painting more, or working more on the neverending to-do list, but the fatigue factor really got to me. Now . . . → Read More: Catching up
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Lately I’ve been feeling pretty tired, all the time. With some B12 supplementing and some working outside in the sun once more, I’m now feeling a lot more like myself. Today I replaced three (of four) boards on various frames that needed to be repaired, fertilized some frames and worked that in to prep them . . . → Read More: A good tired One week into clarifying, and we’re making progress. The clearing continues from the top down. Another week or so, and we should be ready for bottling and aging. Since we’re into spring here in Florida, we’ll be picking up some strawberries (local!) and getting started on some strawberry wine by request. . . . → Read More: One week Finally, getting together with my doctor’s office for the results on the blood work I had done. I swear, it’s impossible to reach them, or they don’t call back. Much as I love my doctor, I think I’ll be finding another one just to avoid having to deal with his staff. In any case, all . . . → Read More: The numbers don’t lie Wine, that is. This evening is the final stage before bottling: stabilizing and clearing. Everything has been mixed in, the carboy is topped off, and the bung is back on with the airlock. Another 14 days or so, and hopefully the wine will have cleared appropriately and we’ll be able to bottle into 375mL bottles, . . . → Read More: Clearing Coming soon to a wine bottle near you. To be more precise, it will hit the bottling phase in about 10 days. From there, it will need to age a bit. This is a riesling type, as that’s what my mom and aunts like to drink. If I were still drinking wine, I’d be . . . → Read More: In vino veritas Honey lime chicken, rice, black beans, onions, a touch of (very mild) hot sauce, wrapped in a tortilla, covered in a three cheese sauce, broiled for just a few minutes.
Delicious.
. . . → Read More: Fine dining The football season, that is! Tonight’s the last game until fall – boo. I’m sure we’ll find a way to keep ourselves occupied in the offseason, which is the real season on the ranch. Tonight we’ll have pizza, subbing for brisket, and guacamole, and chips, and other assorted crap that is suitable for noshing during . . . → Read More: The season comes to a close Looking forward to the (short) series Doomsday Preppers coming up on National Geographic. They had a standalone episode last year, with one guy repeating the same long phrase about coronal ejections over and over – but he and his wife did build a tilapia tank out of their pool and used that waste to fertilize . . . → Read More: Random things Sometimes I wonder about these things, especially when we get an egg that is huge compared to normal eggs. The five normal eggs weigh about 2 3/8 ounces each. The whopper weighs in at 3 5/8 ounces. We’ve gotten several double yolkers since we’ve had chickens, and this one will likely be another – or . . . → Read More: Did that hurt? |
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