Gotta be lambs. Don't have to look in trees for lambs.......
Got reminded of what I used to do before the days on the farm. One of about 45 short stories I had published.
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I wish they were available online to read.
You're encourageable.....
one of my favorite Pipe tobaccos- Plum Puddingso I dropped off about 15 pounds of plums.
Oh, and we're into the Forrest Gump stage of plum season: plum sauce, plum jam, plum cake, plum leather, plum scampi...
You know when you have a surfeit of plums when you start bottling pickled plums and dehydrated plums.plum sauce, plum jam, plum cake, plum leather, plum scampi...
We definitely have some dried. We don’t really do much hot canning so bottled pickles plums are out. There’s some residual PTSD from cleaning out family pantries and finding things from three decades before. That puts a damper on your desire to hot can anything.You know when you have a surfeit of plums when you start bottling pickled plums and dehydrated plums.
I’ll break out an old hard drive and send you the rest of the story.
tore my rotator on fall #32 and it still hasn't quit hurting, and that was 2 years ago.Found the last story I had published (2014) as a printed copy. I could photograph the pages if I can't find the original manuscript. About ten pages if anyone wants to read it - message me if you do. I can't post it here as it contains swearing +- supernatural themes which would probably give the mods a coronary.
In other news, appear to have wrecked my rotator cuff (again) which is a bit tiresome.
tore my rotator on fall #32 and it still hasn't quit hurting, and that was 2 years ago.
I like swearing
Plumbs pitted, dried, and quartered, placed in a jar to fill it loosely, then the jar filled with decent brandy (no rot gut, but no need to use the good stuff.) Leave it for a year. Plumb brandy and brandied plumbs in the same jar. The same procedure works beautifully with apricots or figs.Oh, and we're into the Forrest Gump stage of plum season: plum sauce, plum jam, plum cake, plum leather, plum scampi...
Eh, sure, why not, I'll give it a read. I believe you have my email address.Ripped a PDF from the original manuscript if anyone wants it.
Make freezer jam. No cooking (well, the pectin has to be boiled for a minute) and the product tastes like fresh fruit. Downside is that it takes up freezer space.We definitely have some dried. We don’t really do much hot canning so bottled pickles plums are out. There’s some residual PTSD from cleaning out family pantries and finding things from three decades before. That puts a damper on your desire to hot can anything.
We're not much for brandy, so this one is out for us.Plumbs pitted, dried, and quartered, placed in a jar to fill it loosely, then the jar filled with decent brandy (no rot gut, but no need to use the good stuff.) Leave it for a year. Plumb brandy and brandied plumbs in the same jar. The same procedure works beautifully with apricots or figs.
New York and Michigan think they have good apples. Washington *knows*. By the way, if you can get your hands on a Cosmic Crisp or two, it's worth the premium charge. It's a variety developed by Washington State University, so Washington growers have a monopoly for the next few years. I've seen them relatively cheap a few places lately--they're probably clearing out cold storage before the harvest in the fall.Fresh plumbs pitted and sliced into thin wedges, laid like shingles in a greased backing dish and covered with streusel crumbs before baking. When the crumbs are lightly browned the plumbs will be soft. Serve warm. Also works with peaches, nectarines, probably with apricots, or apples (the original). Jave you got good apples up there in Washington?
We have a few pots of freezer jam already made up. Plum jam is really good with a good knob of ginger thrown in before blending and cooking. We're a little short on freezer space though, mainly because of the blackberry crop. Once those are turned into pie, we'll have more space (but probably no more plums).Make freezer jam. No cooking (well, the pectin has to be boiled for a minute) and the product tastes like fresh fruit. Downside is that it takes up freezer space.
For those like you and @hobie1dog into reggae, check out Positive Vibrations on our local where-the-music-actually-matters-no-that's-not-just-a-slogan radio station. Jamaican music of all stripes 9-noon Saturday mornings Seattle time, and available online for two weeks after broadcast.In the Dark and Reggae Got Soul are a couple of other Maytals albums on the 'must listen to' list.
The reggae 'must listen to' list is pretty long...
Grabbed myself a new Tasmanian Tiger backpack and few pieces of survival gear (new multitool and a sleeping)
Oops Typing on phone is not easy mmmkayBag?
Salesman?
Policeman (UK joke)?
Wino?
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