nostr:npub1txr3wddwmqxxz3xzzwjrrx3anz3qyfg9d4gp32enqdtwcplwv2es5xf3da Something's up with woodworking.group today. Nearly everyone’s avatars have switched to gray mastodons, rather than the pictures I used to see.
nostr:npub19k5rra2k0ev7z20964mysvsmhmugsaslug90c2r3za3frxvcr5fqpfpv0u Looks like it’ll serve you well!
nostr:npub1a79gkc9t2x7j7p4ytru7dr9jk93053fc0gt9767f6uljkkw5pskqrk46mt We bought the “Spicy Peach BBQ Sauce” from the Fruit Basket in Velarde, NM for the first time a couple weeks back. Normally we use their cherry bbq sauce which is nicely balanced, but that wasn’t ready for the year yet, so we tried the peach, which was new this year, and also nice. Maybe a little sweet, but I added all the juices from the sous vide bag to it (about 50-50 juices and sauce), then cooked it down for an hour. So, a partially homemade sauce.
nostr:npub1a79gkc9t2x7j7p4ytru7dr9jk93053fc0gt9767f6uljkkw5pskqrk46mt Yeah, tasted pretty good. There was a little heat in the peach bbq sauce I hadn’t accounted for, but with the rub I used (pretty mild), it worked out “just enough to be interesting,” according to my sweetie.
Today the pork butt went into the oven for this evening’s dinner. After its session in the sous vide, all the juices got mixed 50-50 with some peach bbq sauce from The Fruit Basket, which is simmering down while the pork is in the oven for about an hour at 300F. We’ll have some darn tasty sammiches with a side salad in a bit. Yum!
nostr:npub1dm5seg0ukscz6zvhrfe6497ka2xdsqwt57nfnvuxu9pxkv25sngsdw5sqe I haven’t tried Anson Mills Pizza Maker’s Flour yet, but I’ve been reasonably happy with many of their products, and their Carolina Gold Rice is the only rice I buy anymore. If I made my own pizza dough, I’d give theirs a try. https://anson-mills.myshopify.com/products/pizza-makers-flour
nostr:npub1dm5seg0ukscz6zvhrfe6497ka2xdsqwt57nfnvuxu9pxkv25sngsdw5sqe I also very much like their Rustic Red Fife bread flour and buy that for my bread-making. https://anson-mills.myshopify.com/collections/retail-products/products/rustic-red-fife-bread-flour
nostr:npub1dm5seg0ukscz6zvhrfe6497ka2xdsqwt57nfnvuxu9pxkv25sngsdw5sqe I haven’t tried Anson Mills Pizza Maker’s Flour yet, but I’ve been reasonably happy with many of their products, and their Carolina Gold Rice is the only rice I buy anymore. If I made my own pizza dough, I’d give theirs a try. https://anson-mills.myshopify.com/products/pizza-makers-flour
nostr:npub1puqlhx3wygzdmvz37tkfl3hhmxtkjxu4gm62r9rwxhdstp98keqqqsujtj Thanks. They all used to just live in a pile somewhere on the bench top, but I have doubles of most shapes because I invariably couldn’t find one I knew I had in the mess. Not sure if this will work better or not, but it’s only about a wasted half hour if it doesn’t.
As part of the general shop cleanup, today’s shop time included finishing up this small rack to hold all my card scrapers and the rods to turn the burr on the edge of a card scraper. Fairly gratuitous shop storage, but also made entirely from scraps, except for a small bit of veneer for the pockets for the scrapers. #woodworking
Pulled the guy-ropes and stakes from around the three Arizona cypresses we planted last spring this morning. Eight of the metal stakes wiggled loose from the now-moistened dirt. One required hauling out the ¾ ton hydraulic jack and jacking the stake out of the caliche. Sometimes “work smarter not harder,” is still plenty hard work.
nostr:npub1etqyxmlm8agqa6029xyjg8p5znxp3xl0h6fdjp63rhnx2tvxtpmsru2htj Perhaps. In this case, the offending emails are all from the same person, one per morning. The main issue with movies is that I don’t need to have megabytes of stuff clogging my inbox that would just make noise first thing in the morning were I do click it.
At this point in my life, I’ll probably just keep manually deleting the emails. The sender is over 80, so they won’t go on for all that much longer.
nostr:npub1etqyxmlm8agqa6029xyjg8p5znxp3xl0h6fdjp63rhnx2tvxtpmsru2htj I’ve been trying to figure a way to automagically filter any email messages that only contain a movie (either .mp4 or .mov) with a non-descriptive subject like “this is great!!!” directly into the trash, since that’s where they go anyhow.
My sweetie and I have a total of 8 sets of silverware. Two real silver, one gold-plate, and 5 sets of stainless. But only the real silver and gold ones are full sets, and selling them as a full set on eBay wouldn’t yield as much as it costs to replace three missing teaspoons from the nicest stainless set.
Parting out a complete set of silver would get about 10x the price of a full set.
Melting them down would bring the most.
I’m *almost* tempted to start a silverware arbitrage business.
nostr:npub15rjm9x3ayg3t24637g3erjlvvhn6agwkw4vktj5449v6m5g40aysvenm46 nostr:npub14q5nc9l4nl2ax50hgm88gq62wu6v82tysz90ma5de25jwg52hdgqq0tnng We got enough from two showers (and some pea-sized hail) that there was actually water running from the canales into our cistern. Not a lot, but more than we’ve had in the past couple months. Our neighbor’s weather station says a quarter inch so far.
nostr:npub14q5nc9l4nl2ax50hgm88gq62wu6v82tysz90ma5de25jwg52hdgqq0tnng There were a bunch of clouds over the Ortiz Mountains a bit ago, but now it’s brighter and there was no precip here. Lamy, Rancho Viejo, La Cañada de Los Alamos, they all get rain while we get missed.
Well, that was a fruitful afternoon of commerce. Picked through the virtual lumber sale bins at Cook Woods, and found $100 worth of micro-lumber for future projects (all 3/8 thick - I like working small) so I could use my $25 off discount (for having bought too much lumber in the past) and still qualify for “free shipping on $75.” The score? One piece of figured mirindiba, two of Tasmanian Blackwood, one rambutan, and one pink ivory. Mostly 4x24 inch pieces, all on sale. https://www.cookwoods.com/collections/micro-lumber
Just threw a pork butt into the sous vide. 20 hours at 155F then it comes out, goes into the fridge for at least 4 hours, then bake at 300F for an hour and it’ll be some of the most tender & juicy pulled pork we’ve ever had. Except for last time. Gotta love meals that take more than 24 hours to cook.
nostr:npub1k4rrx8txw70mq9lctdrlvmeffdnfwcalkff8xexql5mwag9cls3qrvyqa8 I did almost a decade of that sort of work at my last job, either updating code for new compilers, refactoring to clean out old and unused code, or to support changes other people on the team were trying to make.