Speaking of low-paying labor-intensive jobs, I had a 2 cord stack fall over in a particularly intense storm that rolled thru here two nights ago. Must have been some pretty intense wind, I remember the thunder had the whole house vibrating.
Wood piles and booze
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BKVP
Minister of Fire
kennyp2339
Minister of Fire
On the 2nd family thing, that's a hard-learned lesson, here. I was very enthusiastic to start burning again, after a 13 year haitus. I sometimes jump into hobbies with a bit too much gusto for the spousal unit, whether it be houses, cars, boats... or stoves. Marital tranquility was quickly restored when the time and energy expended toward it was reduced (at least in outward appearance). Now she's back to complaining about cars and boats... the way it should be.
Referral available ( large fee ).
Hah... I pay in beer credits, but it’s some damn good beer.
It’s near 100F here today, so the firewood can lay. I’m planning to go sailing, if I can round up some crew.
BKVP
Minister of Fire
Spent Sunday in the Blue Mountain of Eastern Oregon. Looking for the very last dead standing Western Larch (Tamarack) tree. Found it! The one tree was s full cord (4 x 4 x 8). Fell a small black pine as well. (makes good kindling)
This was the first trip into the National Forest in 5 years. I have been burning either NIELS or hardwoods. Looking forward to burning some wood in the future that doesn't fill up the stove with coals. Ashful, I came home and had a drop of Middleton Very Rare I picked up in Ireland. So much better than the very best beer. And....it soothes aching muscles of an old man!
This was the first trip into the National Forest in 5 years. I have been burning either NIELS or hardwoods. Looking forward to burning some wood in the future that doesn't fill up the stove with coals. Ashful, I came home and had a drop of Middleton Very Rare I picked up in Ireland. So much better than the very best beer. And....it soothes aching muscles of an old man!
... this is one vice I have not yet explored. It’s fun how our tastes and wants change as we move thru life. In terms of whiskeys, I’ve been on a rye kick the last year, but prior years have had my focus on cognac, bourbon, and single malt scotches... not in that order. My Irish whiskey experience is limited to sampling at few on trips to Ireland, but who know’s what I’ll be putting in the cupboard next year?
Yesterday’s cocktail:
2 oz. Woodford Reserve Rye
0.75 oz. Carpano Antica Formula 1786 Sweet Vermouth
2 shakes Angostura bitters
2 Luxardo Original Maraschino cherries
In a shaker filled with ice, strain into highball glass with Luxardo’s.
I am specific on the brands of the ingredients, because it really matters.
BKVP
Minister of Fire
I already told you I know where you live! Don't tempt me.
Back to wood gathering, I don't think you easterners cut much in the National Forest, correct?
I tracked my cash expenses yesterday. $18 in diesel, $5 cord permit and $3 for 3/4 gallon of fuel & mix.
Hard to beat the exercise. Took my 9 year old grandson for his first wood harvest experience. He said "idle hands are the work of the devil...when do we eat".
Back to wood gathering, I don't think you easterners cut much in the National Forest, correct?
I tracked my cash expenses yesterday. $18 in diesel, $5 cord permit and $3 for 3/4 gallon of fuel & mix.
Hard to beat the exercise. Took my 9 year old grandson for his first wood harvest experience. He said "idle hands are the work of the devil...when do we eat".
Jan Pijpelink
Minister of Fire
That must have been very local, I am not that far east of you, not noticed anything.
It was a middle of the night drive by, so I didn’t get up and check the radar, but given the intensity and how brief it was, I wouldn’t be surprised if it was very localized.
I was tempted to pick it up yesterday, but I had to mow, fertilize, and brush hog, all in 90F weather, before taking the family to the pool. The wood can wait.
I was tempted to pick it up yesterday, but I had to mow, fertilize, and brush hog, all in 90F weather, before taking the family to the pool. The wood can wait.
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National Forest? I don’t know where I’d find one around here, but I really haven’t looked. We have lots of State parks, but I suspect it might be rather restrictive, in terms of getting permission to harvest wood in one of them. I suspect most folks around here have family, or a friend, or a church with some property where they can cut. That will continue to diminish, as it seems the majority of farms around here were retired 20 years ago, and now they’re being sold to developers as the old farmers die off.
Sell the boat.
Downsize a too large residence to afford to----
Buy a woodlot well outside of the city.
Downsize a too large residence to afford to----
Buy a woodlot well outside of the city.
There is plenty of firewood to be found in and around the city. I made a fair ammount of money in college supplying firewood in philly. I never had any trouble finding free sources for wood. The woodshop i worked at had an empty lot out back the owner let me use in exchange for 2 cords a year. Most of the 8 years i lived in philly i gathered cut split and sold 30 or so cords.
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Where i live you can get permits to cut in designated areas of state forest. I dont know of any designated areas in or around philly though.
What cast iron is missing, and I suspect you already know, is that I don't exactly live in center city. I'm a half-hour drive outside of the city proper, in a rural neighborhood. Between an uncle (84 acres), a close friend (32 acres), my church (40 acres), and my own property (11 acres), I have all the wood I need right here.
Philly is a fantastic place to visit to take in a show or visit a museum, let alone some of the best hospitals in the world, but I wouldn't want to live in any crowded city.
Amen, brother. But you can get an even better cheesesteak in the ‘burbs, sometimes.
I will say that I’ve never had a decent slice of pizza in America, outside of the mid-Atlantic (Phila - NYC) corridor. I might assume Baltimore or Boston to be just as good, but folks just hours to the west and all the way to the left coast, just can’t make a traditional pizza to save their lives.
Deep dish is doughy trash. Yeah, I said it, Chicago. :evilgrin:
NY, CT and MA have lots of Italians (and Greeks) that know how to make a great pizza. The left coast was a pizza desert when we arrived decades ago. One of the worst pizzas I have ever eaten was in the late 70's in Seattle. But things changed and now there are several good places in the Seattle area if you know where to go.
That's good to know, and not really a surprise that culinary-conscious Seattle has some good grub. I have to admit, it's been a few years, but So.Cal used to have the worst pizza (and bartenders) I'd encounter, in my regular travels.
And to bring this one back on topic (in a bizarre twist), ask a bartender in Long Beach for anything other than a Margarita or Daiquiri, and you'll see them cock their head like a confused Cocker Spaniel, as if you're speaking a foreign language. Don't even think of asking for anything with Angostura bitters.
And to bring this one back on topic (in a bizarre twist), ask a bartender in Long Beach for anything other than a Margarita or Daiquiri, and you'll see them cock their head like a confused Cocker Spaniel, as if you're speaking a foreign language. Don't even think of asking for anything with Angostura bitters.
Funny thing is that in Italy we found most pizza to be boring too until we got south of Sienna and Rome. Northern Italians were too light on the garlic, oregano and basil for our taste.
Interesting. I've never traveled southern Italy, but I've spent plenty of time in the north, flying in and out of Rome. I found the pizza in Tuscany to be very good quality, but could see where some might find it less exciting. I don't remember them being shy on the basil, but definitely agree they use less garlic and oregano than Philadelphia Italians. The pizza I have over there is closest to the Margherita I find in wood-fired specialty pizza places around here. Paper thin softer crust, and often Romano cheese mixed in with the Mozzarella.
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