moose eater
Well-known member
Decent size batch of the beef and organic refried bean burrito filling is done and cooling, last tiny bit of the alder and balsam polar are being peeled, wine ingredients are combined and mingling while cooling (1st sizable batch will be blueberry, watermelon and rhubarb; should be DYNAMITE), and I need to shred some cheddar cheese for the burritos before going out to do an oil change on the truck, after which digging up spuds, and harvesting the veggies, to include side-branches of broccoli, which I left off the list earlier..It's lining up to be a banner weekend.
9 fillets of my older son's Kasilof sockeye salmon thawing along with perhaps 25 of my own Copper River sockeye, all to be made into traditional style salmon strips on Sunday, with stripping the filets on Saturday evening, I hope.
About 15-lbs. of sweet, seedless watermelon, 7.5-lbs of high-bush blueberries, ~10-lbs. of combined frozen high-bush cranberries and wild rose hips mixed from the property (wild hibiscus fruit), 4 or 5-lbs of frozen rhubarb from the garden this summer, several lbs. of dates and another several lbs. of raisins, all going into my wife's wine making tomorrow.
A batch of beef and organic refried bean burritos with sweet peppers, sweet onions, and jalapeno peppers.
Only a handful of balsam poplar and green-cut alder poles to peel yet for fish smoking.
And if it's sunny enough, an oil change to be done on the 4th motor vehicle and maybe the Honda snowblower to get it ready for winter.
And a small harvest of potatoes waiting in the potato field to be taken care of before it freezes, as well as carrots, squash, snow peas, cucumbers, etc.
We'll see what actually gets done and what doesn't.
165-gallon load of #1 heating/fuel oil we'd intended to transport and transfer to the main tank had to wait due to the frequent rain most of this last week, so that still needs done, too. I don't transport fuel oil in the rain if I can help it.
My daughter and her beau ought to be here this late afternoon for me to show them how to cut salmon strips, with them taking over that job, and me going into brining the batches of strips while they cut, then stringing the strips, and hanging them to form a pellicle in the smoker.
Then getting the heat panel and the oscillating fan set up in the smokehouse for the period of hanging without smoke, which means stringing the 12/3 100' cord again and running it to the smoker.
I think we'll get more done today than I had thought we would. Old age with some disabilities and dulled energy tends to bring these things in spurts. And today seems to be a spurt day.
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