Quoting Bill Swisher to Jim Weller on 12-31-18 15:02 <=-

Awww man! Somebody just stopped by and dropped off ANOTHER pound of Wisconsin Cheddar. Extra sharp naturally. That makes close to 4
pounds in the fridge. Lemmee think...since I'm headed that way...a
pound to the San Diego people, a pound to my brother in Cedarpines
Park, a pound to the parents of one of the San Diego people in San Diego...and keep the rest of pound that I've been gnawing at (which has never been in California, to my knowledge).

Sounds like a useful plan.... I take it that people know you like extra
sharp cheese....? Hopefully your recipients won't have an overage
already themselves... (G)

ttyl neb

... Garlick maketh a man wynke, drynke, and stynke. - Thomas Nash

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Quoting Nancy Backus to Bill Swisher <=-

Sounds like a useful plan.... I take it that people know you like
extra sharp cheese....? Hopefully your recipients won't have an
overage already themselves... (G)

I've decided to keep 2. In looking at the open package...well I truthfully didn't realize how much damage I'd done to it. Then I noticed one said "Super Sharp", so naturally it has to stay. Besides if there's any left in April I can donate it to the Clubhouse for munchies during get togethers.

I stumbled, literally, into the morning coffee one Wednesday. Somehow with the
trip to Denver and whatnot I'd not gotten the propane delivered as usual. So at about 3:30am I realized it. Had to do with the outside temperature being 34
and the inside at 63. Both those numbers went down by a couple or three by 7:30 when I left for breakfast (I had tea with my ham and eggs since I'd already put away my 2 cups of coffee), buy a wrench to take the tank off (sold all my tools thinking I wasn't coming back here), and then back home. Tossed the tank on the passenger seat and went for propane. Long trip, all the way across the road. I've got enough to last until Monday when the guy can fill both tanks. If not...well I've had recent training in how to handle the situation.

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Quoting Bill Swisher to Nancy Backus on 01-04-19 19:30 <=-

Sounds like a useful plan.... I take it that people know you like
extra sharp cheese....? Hopefully your recipients won't have an
overage already themselves... (G)

I've decided to keep 2. In looking at the open package...well I truthfully didn't realize how much damage I'd done to it. Then I
noticed one said "Super Sharp", so naturally it has to stay. Besides
if there's any left in April I can donate it to the Clubhouse for
munchies during get togethers.

Sounds like a reasonable decision.... it would be a shame to have to go
out and buy cheese in a month or so, just because you'd given it all
away... ;)

I stumbled, literally, into the morning coffee one Wednesday. Somehow with the trip to Denver and whatnot I'd not gotten the propane
delivered as usual. So at about 3:30am I realized it. Had to do with
the outside temperature being 34 and the inside at 63.

Some things one does have to stay on top of... :)

Both those numbers went down by a couple or three by 7:30 when I left for breakfast (I had tea with my ham and eggs since I'd already put away my
2 cups of coffee), buy a wrench to take the tank off (sold all my tools thinking I wasn't coming back here), and then back home. Tossed the
tank on the passenger seat and went for propane. Long trip, all the
way across the road. I've got enough to last until Monday when the guy can fill both tanks. If not...well I've had recent training in how to handle the situation.

I trust it is all taken care of now...? :)

ttyl neb

... Buckwheat Scrapple: the other grey meat.

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Quoting Nancy Backus to Bill Swisher <=-

I trust it is all taken care of now...? :)

The guy showed up the following Tuesday. My tanks (standard 32lb tank) generally take 7.1 gallons of propane, I have the normal 2 tanks. He billed me
for 13.3 gallons.

But I'd only filled one after they both had run out. So that meant I had a comfortable buffer of...about 1 day. I knew all that rithmatik I took in college would come in handy somewhere along the line.

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Quoting Bill Swisher to Nancy Backus on 01-12-19 13:39 <=-

I trust it is all taken care of now...? :)

The guy showed up the following Tuesday. My tanks (standard 32lb
tank) generally take 7.1 gallons of propane, I have the normal 2 tanks.
He billed me for 13.3 gallons.

That's close.

But I'd only filled one after they both had run out. So that meant I
had a comfortable buffer of...about 1 day. I knew all that rithmatik I took in college would come in handy somewhere along the line.

So, how often do you usually get those tanks filled....?

ttyl neb

... In a restaurant, choose a table near a waiter. - Unknown

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Quoting Nancy Backus to Bill Swisher <=-

So, how often do you usually get those tanks filled....?

He comes by every Tuesday. Woke me up this morning, arrived at about 7:45am and my alarm is set for 8. Normally it's only 6 gallons or so, depends on the temperatures. Next week it's rumored it'll hit 80 on one day, with some 70's for good measure.

Later I went over to the clubhouse, signed up for propane next week, signed up for the cribbage tournament on the 28th (we played yesterday too), and got my mail.

While I was there I looked at the ad for the grocery store and realized I missed the 1 day sale for Roma tomatos. Earlier I'd gotten the bananas. Tomorrow I'm going by the store again (I go there about every other day anyhow), so I'll buy some roasting beef they have on sale. I have to meet someone, I brought back some china that belonged to her grandmother that her aunt had, I visited with them in San Diego. Then the library (DVDs for season 7 of Death in Paradise), which is about 2 blocks from the meet. Then lunch with somebody else, as a bonus she has a 5 cubic foot chest freezer she wants to get rid of...and I just happen to need one...should be home by 2.

Got a chunk of pork out of the freezer to cube, tomatillos, pasilla, onion, garlic, assorted spices...and viola! Chile Verde for dinner. I started having
withdrawls because I only ate TexMex twice last week.

I also need to make some simple syrup for the hummingbird feeder, it's almost empty.

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Quoting Bill Swisher to Nancy Backus on 01-15-19 15:08 <=-

So, how often do you usually get those tanks filled....?

He comes by every Tuesday. Woke me up this morning, arrived at about 7:45am and my alarm is set for 8. Normally it's only 6 gallons or so, depends on the temperatures. Next week it's rumored it'll hit 80 on
one day, with some 70's for good measure.

I guess that in that case, you normally wouldn't be running out of
propane all that quickly.... just when temps dip.... Be thankful you
aren't here this weekend, we'll be having lows around 0øF, highs in
single digits... Not all that untypical for here this time of year, but
a little low... ;)

Later I went over to the clubhouse, signed up for propane next week, signed up for the cribbage tournament on the 28th (we played yesterday too), and got my mail.

And are you considered a good cribbage player, then...?

While I was there I looked at the ad for the grocery store and
realized I missed the 1 day sale for Roma tomatos. Earlier I'd gotten
the bananas. Tomorrow I'm going by the store again (I go there about every other day anyhow), so I'll buy some roasting beef they have on
sale.

Too bad on the tomatoes... They do seem to cater to shoppers coming in
every day... with 1 day sales.... ;)

I have to meet someone, I brought back some china that belonged
to her grandmother that her aunt had, I visited with them in San Diego.

Nice of you to be the messenger... :)

Then the library (DVDs for season 7 of Death in Paradise), which is
about 2 blocks from the meet. Then lunch with somebody else, as a
bonus she has a 5 cubic foot chest freezer she wants to get rid
of...and I just happen to need one...should be home by 2.

Nice deal... :) You'll be able to take more advantage of sales... :)

Got a chunk of pork out of the freezer to cube, tomatillos, pasilla, onion, garlic, assorted spices...and viola! Chile Verde for dinner. I started having withdrawls because I only ate TexMex twice last week.

I tend to be that way about Asian food.... could eat it every day of the
week, pretty much... :)

I also need to make some simple syrup for the hummingbird feeder, it's almost empty.

You make your own, then, instead of buying it commercially...? I'm sure
that it's more of a saving that way... :)

ttyl neb

... Famous Last Words: "Don't worry, I can handle it"

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Quoting Nancy Backus to Bill Swisher <=-

And are you considered a good cribbage player, then...?

It's not that cut throat, I make jokes about just waiting til the scent of blood is in the water and then watchout... $2.50 buy in, quarter if you don't count anything (that money is kept in a pot and at the end of the year they buy
fried chicken/tater/macsalad with it). Two weeks ago my partner and I won (partners are picked randomly), this week I finished last. Various prizes, we did tie for high crib, worth 50cents.

Nice deal... :) You'll be able to take more advantage of sales... :)

It gets delivered Sunday afternoon.

Decided to change up the cooking slightly. I was going to get one, or two depending on size, spud(s). Decided to experiment. Bought a smallish jicama, peeled it, cubed it and cooked it in with the pork. Like I would the spud. I dunno, maybe it's me, but cooked spuds get gritty after they've been frozen. So... Then I looked at the fat on the pork, I'm not much for chewing on a chunk of fat in chili. Trimmed it off, cut into pieces, rendered the fat out, crispy fat at that point. Tossed the onions, garlic, prepared pasilla (the store name used here for poblano) in with it and added water. Later took that and pureed it before adding to mostly cooked pork/jicama. Which is why I'm not
a good cook, and never will be, I tend to wing it waaaaay to much. Actually all the time, I seldom look at a recipe, much less follow it. I tend to think of them as pointing in a general direction. Life as a computer geek was way to
structured, so I retired. But I kept my beanie with the propeller on the top, wore it at work sometimes, now it's on top of the globe in the corner.

You make your own, then, instead of buying it commercially...? I'm
sure that it's more of a saving that way... :)

Nothing to it. 1 cup boiling water, half a cup of sugar (I guess the commercial has coloring and maybe some other stuff). Simmer, cool, feed birds.
Apparently there's a lower limit to the amount of sugar the birds will accept,
50% is high enough. Hummingbirds eat insects for all the other stuff they need
nutritionally. Fun to watch them snatch the bugs out of the air, saves me batteries on my electric swatter. :-)

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Quoting Bill Swisher to Nancy Backus on 01-18-19 15:16 <=-

And are you considered a good cribbage player, then...?

It's not that cut throat, I make jokes about just waiting til the
scent of blood is in the water and then watchout... $2.50 buy in,
quarter if you don't count anything (that money is kept in a pot and at the end of the year they buy fried chicken/tater/macsalad with it).
Two weeks ago my partner and I won (partners are picked randomly), this week I finished last. Various prizes, we did tie for high crib, worth 50cents.

Played more for fun, then... I'm not sure if I've ever actually played cribbage... might have been talked through a game at some time in the
past.... :)

Nice deal... :) You'll be able to take more advantage of sales... :)

It gets delivered Sunday afternoon.

Ah, and then the store advertises some sales that are just for one day
in the same flyer...

Decided to change up the cooking slightly. I was going to get one, or
two depending on size, spud(s). Decided to experiment. Bought a
smallish jicama, peeled it, cubed it and cooked it in with the pork.
Like I would the spud. I dunno, maybe it's me, but cooked spuds get gritty after they've been frozen. So... Then I looked at the fat on
the pork, I'm not much for chewing on a chunk of fat in chili. Trimmed
it off, cut into pieces, rendered the fat out, crispy fat at that
point. Tossed the onions, garlic, prepared pasilla (the store name
used here for poblano) in with it and added water. Later took that and pureed it before adding to mostly cooked pork/jicama.

Sounds promising... did it taste good....?

Which is why I'm not a good cook, and never will be, I tend to wing it waaaaay to much. Actually all the time, I seldom look at a recipe,
much less follow it. I tend to think of them as pointing in a general direction.

Dunno... as long as it tastes good, what's the issue...? I tend to
similar, when I do cook... :)

Life as a computer geek was way to structured, so I retired. But I
kept my beanie with the propeller on the top, wore it at work
sometimes, now it's on top of the globe in the corner.

Reminds you to let the brain freewheel when necessary... ;)

You make your own, then, instead of buying it commercially...? I'm
sure that it's more of a saving that way... :)

Nothing to it. 1 cup boiling water, half a cup of sugar (I guess the commercial has coloring and maybe some other stuff). Simmer, cool,
feed birds. Apparently there's a lower limit to the amount of sugar
the birds will accept, 50% is high enough. Hummingbirds eat insects
for all the other stuff they need nutritionally. Fun to watch them
snatch the bugs out of the air, saves me batteries on my electric
swatter. :-)

Definitely a win-win... :) Mommy had various bird feeders out her
kitchen window, including a hummingbird feeder.... I think my sister was
buying the syrup for it though... She enjoyed watching all the birds, including the hummingbirds... :)

ttyl neb

... Make it idiot proof, and someone will make a better idiot.

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Quoting Nancy Backus to Bill Swisher <=-

Sounds promising... did it taste good....?

Not bad, the Jicama had little taste. But it didn't turn to mush like a spud would. Used some leftovers for breakfast Sunday. Put a bowl full into a skillet, tossed in two eggs and sprinkled some cheese over the top. Poached the eggs and poured it all back into a warmed bowl. Used a warmed flour tortilla to dip.

I'll keep using Jicama. Maybe next time I'll actually freeze some to see how it handles that. Got the freezer plugged in and running. Long story, made short, electrics run into box near ground (and then to storage shed), rain storm, big spark, spend time cutting out splices and reconnecting wires today, reset breaker, acid test is next monsoon.

Lots of hummingbirds around, doves and some quail. Not many grackles.

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Quoting Bill Swisher to Nancy Backus on 01-21-19 14:08 <=-

Not bad, the Jicama had little taste. But it didn't turn to mush like
a spud would. Used some leftovers for breakfast Sunday. Put a bowl
full into a skillet, tossed in two eggs and sprinkled some cheese over
the top. Poached the eggs and poured it all back into a warmed bowl. Used a warmed flour tortilla to dip.

Sounds quite nice... :) There's a fresh veggie mixture available at
Wegmans that includes some strips of jicama... makes a nice crisp accent
to the mix... :)

I'll keep using Jicama. Maybe next time I'll actually freeze some to
see how it handles that.

Report on your findings.... :)

Got the freezer plugged in and running. Long
story, made short, electrics run into box near ground (and then to
storage shed), rain storm, big spark, spend time cutting out splices
and reconnecting wires today, reset breaker, acid test is next monsoon.

Hmmm... rainstorm and electrics aren't a good mix, to be sure.... Have
you had that next monsoon yet....?

Lots of hummingbirds around, doves and some quail. Not many grackles.

This time of year up here, none of those around.... But, come late
spring, we'll probably have plenty of grackles, along with some doves
and hummingbirds... Don't think quail are that common here...

ttyl neb

... Move your vowels every day or you'll get consonated.

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