Score!!!
George Shirley
meet and greet with our new Personal Care Physicians staff.
Long story short: picked up 10 lbs of Angus ground chuck, six ribeye
steaks, one "Texas" broil chunk, and a 4-lbs hunk of brisket, all at
half-price from the used meat bin. Some little old lady beat me to a
good sized pork loin, didn't hurt my feelings as we have enough pork on
hand as it is.
Came home, browned 4 lbs of the chuck to make chili, vacuum sealed the
rest in one-lb packs. Put the ribeyes into packages of two and the
brisket and broil chunk, into individual vac bags and they're all
resting nicely in the freezer at the moment. We've now got enough meat
and veggies stock piled to last at least four months if the famine comes
before we have to eat the neighborhood dogs and cats. Not to mention the
!@#$% squirrels and the !@#$%^ pigeons, all of which like to hang around
in our cherry bark oak tree, the largest tree in about six blocks. At
least the azaleas under the tree are getting regular fertilizer. I'm
wondering who the pigeons belong to as there appears to be about two
dozen of the sky rats. Might have to break out the air rifle and start
getting a couple a day for the pot, rock pigeon is pretty good eats.
We're looking at temps ranging from 34F down to 28F here in SW
Louisiana, I hate to think what the temps are in Minnehaha land and the
other parts of southern Canada. Too cold for this old southern boy,
that's for sure.
In addition I might add that we are daily juicing the Ponderosa lemons
to amass our annual 24 quart bags of lemon cubes. We are also shelling a
25 lb bag of pecans that a good friend gifted us with. He said his two
pecan trees, about 50 years old, produced over 600 lbs of pecans this
year. If they were English walnuts I would be more excited as I like
them better than pecans.
How is the rest of the frozen world doing?
George, aka Jorge
Father Inquisitor, HOSSPOJ
rossr...@forteinc.com
Good score on the meat George.
We picked up a couple of whole beef tenderloins at $4.99/lb. They were
ungraded but they still make good eating. Cut most into nice thick
medallions, vac packed and managed to find enough space in the freezer
for them.
As far as pork goes, there must still be a huge surplus of hogs in
this country. We can still pick up boneless pork loin for anywhere
from $0.99 to $1.49/lb. No more room in the freezer ;-(.
Our pecans come already shelled, in bags from Costco. We have several
black walnut trees that produce a bazillion nuts. The nutmeats are
tasty but waaaay to much work for too little return, most of them go
out with the trash.
No produce to prepare, garden is on winter hiatus. Cold and windy here
for the last week or so with wind chill temps running as low as -25�C
(-13�F). Hardly any snow in our area though, just enough to make the
ground white. One son was here from Orleans (that's the one in
Ontario, not the New one near you) and they have lots more snow there
so Kathi probably has lots too.
Ross.
George Shirley
> In article <yfCdnZkH6sS-td_W...@giganews.com>, George
> Shirley <gsh...@bellsouth.net> wrote:
>
>> We're looking at temps ranging from 34F down to 28F here in SW
>> Louisiana, I hate to think what the temps are in Minnehaha land and the
>> other parts of southern Canada. Too cold for this old southern boy,
>> that's for sure.
>
> below normal, but the overnight low was only -15C!
I could never live where it gets that cold. I'm contemplating moving to
the Yucatan Peninsula at the moment. Wonder if they have internet there?
It's way to cold here for me, the dog and I are huddled under an afghan
my wife crocheted years ago for me. Dogs make better heaters than GE.
George Shirley
snippity do dah
>
> Good score on the meat George.
> We picked up a couple of whole beef tenderloins at $4.99/lb. They were
> ungraded but they still make good eating. Cut most into nice thick
> medallions, vac packed and managed to find enough space in the freezer
> for them.
I'm just making do until the steer a friend is fattening up is ready for
slaughter Ross. Little feller weighs about 600 lbs now and we will
butcher around 1000 lbs.
> As far as pork goes, there must still be a huge surplus of hogs in
> this country. We can still pick up boneless pork loin for anywhere
> from $0.99 to $1.49/lb. No more room in the freezer ;-(.
I can believe that, the most common meat in the used meat bin nowadays
is pork, chicken costs more than pork here at the moment.
> Our pecans come already shelled, in bags from Costco. We have several
> black walnut trees that produce a bazillion nuts. The nutmeats are
> tasty but waaaay to much work for too little return, most of them go
> out with the trash.
Stark Brothers nursery, out of Louisiana, Missouri, has black walnut
trees for sale that produce thin-hulled black walnuts. I agree about the
work for the return on the wild ones though. The wood makes beautiful
gun stocks though.
> No produce to prepare, garden is on winter hiatus. Cold and windy here
> for the last week or so with wind chill temps running as low as -25�C
> (-13�F). Hardly any snow in our area though, just enough to make the
> ground white. One son was here from Orleans (that's the one in
> Ontario, not the New one near you) and they have lots more snow there
> so Kathi probably has lots too.
>
> Ross.
Rain mostly got our garden this fall. Miz Anne harvested the entire
turnip crop the other day, all of one turnip. Sugar snap and other peas
are drowned, cabbage about had it, broccoli is stunted and may not
recover, on and on.
Mimi
Brrr cold too. I am a transplant from the Chicago area (been here 27
years though) but, let me tell ya, after all this time, my
transplanted roots get cold during the winter!!!
<snip> If they were English walnuts I would be more excited as I
like
them better than pecans. <snip>
Have to agree with you here George, Pecans are okay and I do like them
but, I *adore* walnuts.
We used to have a hickory tree at our former home now rental property--
the %$#@ thing uprooted and landed right on my car during a tornado
back in 1995. The nuts were mostly shell and not worth the bother...
I have been making home made chicken soup almost constantly--second
big pot is almost gone in a week's time. I think it is keepin' us
healthy with all this cold, wet weather. I plan to make more this
week, probably my next day off. I got the recipe from a friend that
grew up in New Orleans and swears her husband stays married to her for
it. : - )
George Shirley
> I am just a hop, skip and a jump from George. Here in SE Texas, it's
> Brrr cold too. I am a transplant from the Chicago area (been here 27
> years though) but, let me tell ya, after all this time, my
> transplanted roots get cold during the winter!!!
>
> <snip> If they were English walnuts I would be more excited as I
> like
> them better than pecans. <snip>
>
> Have to agree with you here George, Pecans are okay and I do like them
> but, I *adore* walnuts.
>
> We used to have a hickory tree at our former home now rental property--
> the %$#@ thing uprooted and landed right on my car during a tornado
> back in 1995. The nuts were mostly shell and not worth the bother...
There's a hickory tree in the yard next door. I rake the nuts up and
store them in a five-gallon bucket, use them for smoking meats and fish
in my electric smoker. They're little tiny things on that tree. I've
seen some hickory nuts that were thin shelled and made large nuts, I
think the person that had them got them from Stark Brothers nursery.
They do have a wonderful flavor though.
>
> I have been making home made chicken soup almost constantly--second
> big pot is almost gone in a week's time. I think it is keepin' us
> healthy with all this cold, wet weather. I plan to make more this
> week, probably my next day off. I got the recipe from a friend that
> grew up in New Orleans and swears her husband stays married to her for
> it. : - )
I made a big pot of chili last night, probably the only reason Miz Anne
stays with me. I thought she was going to founder herself on the stuff.
Tonight is pork loin chops with home grown acorn squash and green beans.
Doug Freyburger
> rossr...@forteinc.com wrote:
>
>> As far as pork goes, there must still be a huge surplus of hogs in
>> this country. We can still pick up boneless pork loin for anywhere
>> from $0.99 to $1.49/lb. No more room in the freezer ;-(.
>
> I can believe that, the most common meat in the used meat bin nowadays
> is pork, chicken costs more than pork here at the moment.
No way to dry pork or chicken as jerky, right? As long as the freezer
works we'll have plenty of both frozen rather than put up. I remember
relatives doing pickled meats but the ones I remember best are pickled
venison heart and tongue. Pickled pork should be fun but I'm unliklely
to ever get around to it as long as the freezer works. No space to hang
country hams ;^)
I've still never tried pemiccan. One of the items that showed up under
the Yule tree was a dehydrator so it's starting to get tempting again to
try it. Cheap cuts sliced across the grain same plan as for jerky,
right? Just dry it a lot more until it gets brittle then powder it and
mix in the fat and dried berries.
>> Our pecans come already shelled, in bags from Costco. We have several
>> black walnut trees that produce a bazillion nuts. The nutmeats are
>> tasty but waaaay to much work for too little return, most of them go
>> out with the trash.
>
> Stark Brothers nursery, out of Louisiana, Missouri, has black walnut
> trees for sale that produce thin-hulled black walnuts. I agree about the
> work for the return on the wild ones though. The wood makes beautiful
> gun stocks though.
When I was considering planting trees in the yard I looked into walnuts
and butter nut trees. I read that they produce a kill zone by some
chemical in their roots sorta the way the acid in the pine needles
produce a kill zone under them. I also read about hassles keeping
squirrels away. In the end I decided against planting a nut tree.
Kathi Jones
<rossr...@forteinc.com> wrote in message
news:bce4k55dlk6sjm5ni...@4ax.com...
we have enough! In total, prolly a foot or so, so still not that much. The
freezing rain and melt on Boxing day took care of much of it.
You guys are lucky on the meat deals - all I'm finding is previously frozen
turkey parts, and we've hade enough turkey here to last at least until
Easter...
Kathi
BT Humble
> We're looking at temps ranging from 34F down to 28F here in SW
> Louisiana, I hate to think what the temps are in Minnehaha land and the
> other parts of southern Canada. Too cold for this old southern boy,
> that's for sure.
>
> How is the rest of the frozen world doing?
This week is forecast to range between 25C and 39C in my part of the
world...
BTH
Golden One
> > Shirley <gsh...@bellsouth.net> wrote:
>
> >> We're looking at temps ranging from 34F down to 28F here in SW
> >> Louisiana, I hate to think what the temps are in Minnehaha land and the
> >> other parts of southern Canada. Too cold for this old southern boy,
> >> that's for sure.
>
> > below normal, but the overnight low was only -15C!
>
> I could never live where it gets that cold. I'm contemplating moving to
> the Yucatan Peninsula at the moment. Wonder if they have internet there?
>
> It's way to cold here for me, the dog and I are huddled under an afghan
> my wife crocheted years ago for me. Dogs make better heaters than GE.
Is it a 2 dog night, or maybe 3? ;-)
Here we have had a run of about 3 days over 40C. The temp at 5PM on
Monday was 45C. Today is much nicer at 31C.
February is the month where we usually get the most days over 40C.
JB
JB