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How "Fall" got it's name!! Bare gravel under the walnut tree last night when I came in. I mowed the lawn at dark last night because I was having mower problems. Photos taken this morning.....
Post a photo, any photo
- Thread starter MonteroRed
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Help Support Winemaking Talk - Winemaking Forum:
The rise is NOT just chicken pal.
Yikes!Yup, Kroger has them here for $5.09. The woman down the road has better tasting ones from her yard chickens for less!
Now I'm thinking the $3.19 at my Kroger is a bargain!
A photographer I am not, but who doesn't appreciate a forest sunset?
jswordy
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jswordy
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jswordy
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Nice food --- BUT WHAT DID IT COST????
My friend visiting the DR from CT did not want me to pay, so only he knows but my guess is about us$20 maybe?
The "Happy Fall Y'all" bottles of wine bottles were thank you gifts at Halloween for the adults in our immediate neighborhood that keep me supplied with their empty wine bottles all year long! 
Photographed at the end of Tuesday morning's eclipse, about 5 minutes before the moon set behind the Mingus mountains and the town of Jerome. Because the moon was so bright and the town was still pretty dark I shot maybe 12 diff exposures between .3 and 8 secs then blended the best two.
That would make a great background for a label.
I was looking at it last night thinking that. I think it will be in the next round coming up to bottle!
jswordy
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Just so long as WE KNOW pal...
All in good fun... As a jet-setter, I know you have MONEY TO BURN, so who cares about the prices?
jswordy
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I don't think people believe me when I say I have a fridge ONLY for vegetable ferments.
Unlike canning, lacto fermented vegetables will stay incredibly crisp for at least a year.
Sandwiches, pizza, salads, snacking, and incredible hot sauce, most of this will be gone by next year's harvest.
It's interesting that garlic almost becomes inedible because the flavor becomes so intense, VERY strong.
Vegetables, water, salt - can't get much simpler. Oops, yes you can...sauerkraut is only cabbage and salt.
Unlike canning, lacto fermented vegetables will stay incredibly crisp for at least a year.
Sandwiches, pizza, salads, snacking, and incredible hot sauce, most of this will be gone by next year's harvest.
It's interesting that garlic almost becomes inedible because the flavor becomes so intense, VERY strong.
Vegetables, water, salt - can't get much simpler. Oops, yes you can...sauerkraut is only cabbage and salt.
