many years ago (mid 70’s) my Dutch roommate grew some pot in his closet with a grow light. Had a hand-sized leaf laminated and stuck to the wall in the kitchen near the apt. door. That was great… until one day a State Trooper came to visit about an incident on I-70 near the Eisenhower Tunnel on the way to Vail to go skiing… Seemed a bit awkward keeping him at the doorway and not letting him come in to chat…
I’m planning on replacing the broken door switch on my dryer and steaming some blue crabs. The other option is planning on replacing the door switch on my dryer and then buying a new dryer. It’s going one of two ways.
Years ago we vacationed on Ocracoke Island for a few summers with another family. We’d go to the docks and buy a 40gallon cooler of crabs then come back and have a huge crab boil. The kids would freak out when they missed the pot and ended up scooting about the floor trying to snap whatever got in their way!
Last two days of my work week so I’ll be at the ER from 1445 to 2315 (at least) both nights.
The rest of the time I am gonna try to clear out the weeds around the ginormus fig tree so we can pick them (the figs… not the weeds!) without fighting off the wild berry stickers… Also need to pick the jalapenos and okra and plant some of the tomatoes I rooted. Hopefully get in the pool to cool off once or twice, plus take care of Mom, feed her lunch etc. and clean/straighten the house before SWMBO gets home from Moscow (Idaho). Just made/canned a batch of bourbon peach jam so need to get all that stuff put up and the insta-pot and canning pot etc put away.
@chienfou Having spent 3 months of the last year in either the ER, OR, ICU or a regular hospital bed, I have nothing but mad respect for everyone involved in that crazy operation. Except for the speech therapist who made me drink thick liquids to learn how to swallow again. Kidding. She eventually got me back to normal foods… but I’ll never eat apple sauce again
@chienfou Our fig tree has lots of green figs and I was hoping this last week of 90F+ weather would ripen them up. But no such luck - they’re still hard and green. I just hope we get another week of hot weather in August, or no ripe figs.
This has been a crap year for fruit here. A (record) mid-April snowfall came right after most of the trees blossomed, so no bees around to pollinate them. No pears, no Asian pears, only a handful of cherries or plums and only one of 3 apples trees has fruit. Then there was rain and cool weather until mid-June, so the berries are also weak.
The damn tomatoes better be good!
My fig tree is loaded with figs: ripe, partially ripe, green and over-ripe. Biggest trouble right now is getting the figs before they start to ferment and being careful not to grab a handful of angry red wasp when you pick them. Of course, the tree is about 30 ft in diameter and 12 ft tall. We had a pretty wet spring, and it hasn’t been under 90 for a daily high in weeks. I made 3# worth into bourbon fig preserves a couple of days ago and picked another 4 lbs in about 15 minutes before I went in to work today. Have eaten about 3 lbs worth raw in the past couple of days, sharing them with some of the foreign Docs in our ER. No laxatives needed for this dude!
Rain messed up some of the other fruit tree pollination, plus I finally got around to pruning WAY too late. Have some apples and pears (eating and cooking) and didn’t get the dormant oil on the peaches in time to make them usable (plus see late pruning note above). Not really sure how the pecan crop will fare this year.
My tomatoes are pretty much played out. I started getting tomatoes mid June and made a bunch of pasta sauce from the Roma tomatoes. Still getting some tomatoes off the (volunteer) plants that came up in the compost (probably Campari tomatoes from Sam’s). Have half a dozen that are rooting from cuttings and will most likely try to get them into the ground this coming week. They will start to produce and carry thru til frost… in November. I most likely will process those into crushed tomatoes, and/or dry them in the dehydrator.
Will pick some of the jalapenos and green/orange peppers next week to make into pepper jelly to go with the (pecan) smoked cream cheese I made a few days back. (BTW way … Holy Shit. Cream cheese used to cost 88 cents a package last winter at WM… last week it was $1.94 a piece!)
Those jalapenos I don’t eat as poppers or cut up into dishes will be allowed to go to red and then be smoked and dried, then ground into chipotle powder. May pickle a few jars and will definitely chop and freeze enough to get thru the winter and until next years start to produce. Then it’s lather/rinse/repeat…
Only major task planned is doing some PM on the car – oil/filter, transmission fluid (unknown history), and if needed, plugs/coil packs (same). Check for any other deferred aspects, and it ought to be fine until 300k.