tag:blogger.com,1999:blog-74115732024-03-07T00:21:44.776-05:00FallenmonkIf by a "Liberal" they mean someone who looks ahead and not behind, someone who welcomes new ideas without rigid reactions, someone who cares about the welfare of the people - their health, their housing, their schools, their jobs, their civil rights, and their civil liberties - someone who believes we can break through the stalemate and suspicions that grip us in our policies abroad; if that is what they mean by a "Liberal," then I'm proud to say I'm a "Liberal."
- John F. Kennedyfallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.comBlogger4161125tag:blogger.com,1999:blog-7411573.post-53490915978254396802016-07-25T16:27:00.002-04:002016-07-25T16:27:58.934-04:00Not Too Early for the Soap Box<div class="" data-block="true" data-editor="711cn" data-offset-key="c6n2l-0-0" style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
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<span data-offset-key="c6n2l-0-0" style="font-family: inherit;">Well, well. Nate Silver's 538.com now (post RNC bump) has Trump taking the majority of electoral college votes in November. It's way too early to get upset but not too early to say this for what will probably be 20 times before now and then.</span></div>
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<span data-offset-key="5glrk-0-0" style="font-family: inherit;">Realistically you can vote for Donald Trump and what he stands for or you can vote for Hillary Clinton and what she stands for. That’s it. Those are the choices. If you choose NOT to vote for either or vote for Trump, you are responsible if Trump wins. Hillary is making her pitch in spite of the lies and obstruction thrown at her by the GOP and Donald is making his but in the end it is the voters who will decide, and to quote some lyrics, “if you choose not to decide you still have made a choice.”</span></div>
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<span data-offset-key="ar1oq-0-0" style="font-family: inherit;">It troubles me that people don’t understand that elections aren’t about their feelings and emotions. You look at which candidate is more likely to do things you like and which one is more likely to do things you don't like, and depending on your level of psychosis, you choose accordingly. Your emotions may impact how involved you get or if you donate or if you are enthusiastic about voting or if you go out and work to elect a candidate, but your emotions shouldn’t be shaping your decision. It's math and logic, get emotions out of it. Judging by how many poor and middle-class people have been voting GOP and against their self interest of the last few elections there is some serious psychosis out there.</span></div>
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<span data-offset-key="c5k0o-0-0" style="font-family: inherit;">Oh, and don't bother with reminding me that there is a Green Party and a Libertarian Party. They are there for people who refuse to think clearly and insist that emotion plays a part in all of this. Spare me.</span></div>
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<span data-offset-key="5ns9t-0-0" style="font-family: inherit;">h/t J.Cole for the inspiration</span></div>
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fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com2tag:blogger.com,1999:blog-7411573.post-15387030599674538102016-06-01T13:32:00.000-04:002016-06-01T13:32:12.557-04:00Already June FirstYeah, I'm still around....just spending what little web time I have over on Facebook. Life retired, walk the dog, garden, mow the grass. cook and eat. Repeat.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-35291375936341265692016-04-20T08:21:00.003-04:002016-04-20T08:21:47.547-04:00Very Much AliveYes I know I haven't posted anything here since January. I have no excuses other than I am an old man with all kinds of other things to distract me and much of what little I have to say can be said on Facebook.<br />
No promises it won't be weeks or more before I post again. \\ but I'll try and pay attention.<br />
Anyhow, working every possible day in the garden and it is coming along. We've had some good weather though a late cold snap delayed be getting some stuff going. It does seem that each year older it takes a little bit longer to get it all going plus really hard days in the garden are much harder to recover from.<br />
Pretty much 100% recovered from the surgery though I still feel a twinge now and again and I'm still being careful about how much I try and lift which adds to my time to get things done in the garden.<br />
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The election campaign doesn't have me fired up as usual. I guess I'm getting resigned to it all. I'm a Democrat and will vote for whoever is the candidate. Emotionally I like Sanders but pragmatically it makes sense to support Hillary. Sanders would be nearly a divisive and our current President and will Hillary will be as well maybe not so much. Fortunately, I can't see the Rethuglicans getting any traction this election regardless of their candidate but the thought of Trump or Crux in the Oval Office is a bit daunting. Yikes!<br />
Off to walk Zoey and then the grocery(It's old peoples day and you get 5% off for having one foot in the grave.)<br />
<br />fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com1tag:blogger.com,1999:blog-7411573.post-77532153218022191952016-01-11T13:16:00.004-05:002016-01-11T13:16:40.816-05:00Almost BackAlmost back to normal. The recovery from the pre Christmas surgery has been very slow. The incision part is just fine though there is a bit of swelling still. The bad part has been whatever caused the hematoma and all the other swelling. Still tender and swollen still. I did manage a bit of a walk with Zoey yesterday and Saturday. Today we did the full mile.<br />
Hard freeze last night and another forecast for tonight. I felt the need to try and salvage some of the cabbage in the garden so I went out Saturday and harvested half of it. Six very large heads all about 3 pounds each. The only thing to do with that much cabbage is to make sauerkraut so that's what I did yesterday. After trimming and everything I wound up with 14 pounds of shredded cabbage which is just the right about for a 10 liter crock and that is where it all is. Four weeks and we should be kraut.<br />
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While I was shredding the 14 pounds of cabbage ( big job!) I looked up and noticed a Copper's Hawk hunting in the backyard. One of his perches turned out to be the closest deck railing to the kitchen window. I was lucky to have my big Nikon handy and fortunate that I had the 300mm zoom mounted. I got some good shots. I'm calling this a Cooper's but it could also be a Sharp Shinned Hawk as they are virtually identical except for size. Anyhow here are a coupe of good shots.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_QesLxO1xGI0fC66-RdX8C9fIedMPrzbQTEhZ1nzqFotrYsKZ8xdaO3GB7NcCdOF8T8IG617gV9QQEv6em62CUzxethBzHHSjcN6XdmUqpysZdbs3y-TECk3gFIs-71FrY1M/s1600/Prey+Spotted.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_QesLxO1xGI0fC66-RdX8C9fIedMPrzbQTEhZ1nzqFotrYsKZ8xdaO3GB7NcCdOF8T8IG617gV9QQEv6em62CUzxethBzHHSjcN6XdmUqpysZdbs3y-TECk3gFIs-71FrY1M/s400/Prey+Spotted.JPG" width="400" /></a></div>
<br />fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-53029369848407888182015-12-25T12:39:00.001-05:002015-12-25T12:39:28.175-05:00Merry Christmas 2015Happy Christmas everyone. A very wet one here in the Atlanta burbs. Been raining for days and still promising to rain more. Yes, the basement flooded.<br />
<br />
Still pretty hampered with the recovery from the surgery last Friday. I thought I would be pretty good by now but that is not happening. Lots of swelling and bruising. A lot of the bruising is fading but the swelling, especially the scrotum, is pretty impressive and causing me to walk funny. We won't talk about sitting down. The only real comfortable place is the bed. Still taking the Percoset plus Advil so the pain is manageable. I'm usually off the pain killers by now but not this time. Both sides are now reinforced so I shouldn't have to do any more hernia surgery thank goodness. It's not fun.<br />
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Not letting the disability keep the Christmas dinner from happening. Nice little 6 pound boneless prime rib that I will sear under the broiler (since I can't light off the charcoal grill) and then roast at 250F in the oven until it gets to 135F(Madam likes it medium and I like it rare so this is half way). If it was just me it would be to 125F and nice and rare. I've tried a lot of methods for prime rib and this is far and away the best. The slow cooking cooks it evenly so all the meat is the same color and you don't have that grey ring on the outside with a rare center. Yorkshire pudding cooked in popover pan and pickled beets. There will be a nice salad and a California Cab. There is only the two of us so there will be left overs which means hash could be in the future.<br />
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Madam has her big Boxing day lunch tomorrow for all her buddies. There will be 8 or 9 old ladies chirping away and yours truly will locked in the bedroom. Baby sitting Mini Monk's dog Peter tomorrow so it will be Zoey and Pete and me against the powdered horde.<br />
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In spite of my counsel Madam is cooking something she has never cooked before. She is insisting on Chicken a la Kiev. I'm not really up to helping here with it so here's hoping for the best. I suggested she at least practice once but it isn't going to happen. I will try and help here assemble them this evening but the breading and cooking will all be her tomorrow. At least the rest of the menu is do ahead and idle.<br />
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So anyhow, everybody enjoy their holiday and don't eat or drink too much. I am going to be good since I'm on narcotics and just have a few glasses of wine.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-11270027006555142332015-12-18T08:09:00.000-05:002015-12-18T08:09:15.492-05:00Long MorningHernia surgery scheduled for 1245 today so I am fasting. No food or liquid since about 830 last night. Sure miss my morning coffee. Recovery is going to put a bit of a damper on the holiday but it is what it is. This time of year is the best for this kind of stuff. No real work to do in the garden and the yard. I have some trees to trim and remove but they'll wait until later.<br />
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I 'll get a walk in with Zoey before I have to head to the surgery center. She just came back in after running off the white tail deer that were hanging out in the back. I don't know how she knows they are out there but she bounds out of bed and can't wait to get out the back door.<br />
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<br />fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com1tag:blogger.com,1999:blog-7411573.post-18508484210506354252015-12-11T12:15:00.001-05:002015-12-11T12:15:30.729-05:00Still AroundYeah, I'm still around just not blogging right now. No excitement in the garden other than cabbage and stuff. Most everything I feel needs a comment goes to Facebook and that's why it is so quiet here.<br />
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I'll try and get back to posting some food and cooking stuff. Probably not going to get into any politics until after we see who gets nominated.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-87976526692894940082015-11-22T09:25:00.000-05:002015-11-22T09:25:29.355-05:00The End of Camelot If I remember correctly I was in the 9th Grade in Wilmington, NC when the news came across the loudspeakers. It was biology class, my favorite, but it and school was cancelled for the rest of the day. November 22, 1963 will always be one of those dates for my generation that will mark great moments in our lives, The moon landing, Challenger and 9/11/01 are others.<br />
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It always makes me wonder how different our lives might be today if John Kennedy were to have finished his stint as president. I am pretty sure the world would be a different and better place today. Little did I imagine that someday I would be looking back 50 odd years at this. It is very strange indeed to look back at Camelot in the light of today's presidential politics and frankly kind of embarrassing. fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com1tag:blogger.com,1999:blog-7411573.post-85542204248789778082015-11-07T10:58:00.002-05:002015-11-07T10:58:43.006-05:00Busy, Busy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2zzEbx3BaGBobAVDlGT_xGKKIreCrn9_pDWYOfr7yz3NBPx5R1NuLq_XmCfYHnVk0AZQLWGUvTdJytPtYvBH5-Lj_zwsSCFPcV_c91pjldO71uSS3nlm6yOkIQBmmuz2soLc/s1600/_DSC0079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2zzEbx3BaGBobAVDlGT_xGKKIreCrn9_pDWYOfr7yz3NBPx5R1NuLq_XmCfYHnVk0AZQLWGUvTdJytPtYvBH5-Lj_zwsSCFPcV_c91pjldO71uSS3nlm6yOkIQBmmuz2soLc/s400/_DSC0079.JPG" width="400" /></a>Been a bust three or four weeks around here. Two sets of house guests and all the stuff that goes with that. A trip to St. Marys, Ga and Cumberland Island with our friends from the UK that were here. We had a great time with all and lucked out with great weather for our excursion to the coast.<br />
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Settling back down to the routine. All this rain has cause some water in the basement, not much but enough to make a mess. I can squeegee most of it out and vacuum the rest but it is a pain. I shouldn't have to mention that there has been basically no gardening for the last month or so. Did I mention that we have had over 10 inches of rain in the last few weeks?<br />
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Add to the hassles. We are getting a new refrigerator delivered today. Took advantage of Home Depot's early Black Friday deals and got a new spiffy Samsung French door. If you are close to needing any new appliances you might check out Home Depot as I got a $1,100 off the price for the fridge I got.<br />
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Anyway, still raining. Here is a picture from the trip to Cumberland. Beautiful country and so glad it is protected.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-81420291863760038452015-10-10T13:46:00.001-04:002015-10-10T13:46:57.195-04:00Traditional French Onion SoupIt's a gray day here in Atlanta and the thought of a proper onion soup will not vacate.<br />
Luckily I have all the ingredients. A lot of recipes for onion soup call for broth<br />
but traditionally it is made with just onions and water. It is a peasant dish after all.<br />
Here is my recipe(Today I am actually only going to make a half recipe). I like the little<br />
hint of herbs that the thyme brings but it is not traditional that I know of. As always,<br />
do what you like and tastes good to you. I wouldn't make a special trip to the market for<br />
thyme but I have a garden full of it. The key here is to make sure you fully cook down the onions<br />
until they are a rich golden brown. You cannot rush this process with high heat...trust me.<br />
Go very slowly.<br />
<br />
2 tablespoons butter<br />
7 or 8 Yellow or Red onions (7 to 8 pounds), thinly sliced<br />
Kosher salt<br />
Freshly ground black pepper<br />
3 or 4 springs fresh thyme (optional)<br />
6 to 12 slices of baguette or any country-style bread<br />
1/3 cup sherry<br />
Red or white wine vinegar (optional)<br />
Red wine (optional)<br />
1/2 to 3/4 pound Gruyère or Emmanthaler cheese, grated ( It is important that you use one of these two cheeses and not some generic "Swiss" cheese....trust me.)<br />
<br />
In a large pot, with a capacity of about 7 1/2 quarts...there are a lot of onions to start out with.<br />
An enameled cast-iron pot is ideal. Start the onions and butter over medium heat.<br />
Sprinkle with 2 teaspoons salt, cover, and cook until the onions have heated through and<br />
begun to steam. At this point we want to lose moisture so uncover, reduce the heat to low, and cook,<br />
stirring occasionally. When the onions have completely cooked down, the water has cooked off, and the onions have turned a rich brown (think maple syrup)(this will take a couple of hours) add 6 cups of water and season with several grinds of pepper and the thyme if you are using it. Raise the heat to high and bring the soup to a simmer,then reduce the heat to low. Simmer for 20 minutes to give the water time to extract the caramel from the onions. Add the sherry.<br />
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Taste and season with salt and pepper as needed. If the soup is too sweet, add some vinegar.<br />
If you would like another dimension to the soup add a splash of red wine. (I do)<br />
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This is the the onion-to-liquid ratio that I like but it is OK to make it a little more delicate if you prefer by adding an additional cup of water or so.<br />
<br />
Sometime while the onions are cooking down you need to place the sliced baguette in a 200F oven and let it dry out completely... 30 to 45 minutes.<br />
<br />
When you are ready to serve, preheat the broiler and ladle the soup into bowls, float the dried bread<br />
on top cover generously with the grated cheese. put the boils under the broiler until the cheese is melted and nicely browned. Serve immediately.<br />
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Serves 4 to 6fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-70897242182930616172015-10-10T10:51:00.001-04:002015-10-10T10:51:21.005-04:00The Bees Will Hate Me<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">Gardener's dilemma. I had a month before I had to plant my garlic so I planted buckwheat in the two beds. It's a good quick cover crop but I forgot that it bloomed in just a couple of weeks after planting. Now its blooming and the bees are loving it as there is very little other forage available. I need to turn it under and plant the garlic but I hate taking away the flowers the bees are enjoying so much. What to do? </span>fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-87862100631474827872015-10-09T08:44:00.001-04:002015-10-09T08:44:51.867-04:00RIP Chef Paul Prudhomme<div style="background-color: white; color: #333332; font-family: 'Slab Serif', sans-serif; font-size: 15px; line-height: 26.25px; margin-bottom: 1.5rem; margin-top: 1.5rem;">
<a href="http://www.nola.com/dining/index.ssf/2015/10/paul_prudhomme_dies.html" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; text-decoration: none;" target="_blank">Chef Paul Prudhomme dies</a>. He brought Cajun food to the world's attention back in the 1980’s. He changed the way Americans eat and definitely for the better. I was lucky enough to meet and spend some time with him in 1988 while he was touring and promoting his spice blends. I was also lucky to get his original 1984 cookbook, <a href="http://smile.amazon.com/gp/product/0688028470/ref=s9_simh_gw_p14_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=0708S7R4ZDYP9VYM36D7&pf_rd_t=36701&pf_rd_p=2079475242&pf_rd_i=desktop" style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; text-decoration: none;" target="_blank">Paul Prudhomme’s Louisiana Kitchen</a> autographed by both him and his wife. You can be jealous if you want. That book and his later <a href="http://smile.amazon.com/Prudhomme-Family-Cookbook-Old-Time-Louisiana/dp/0688075495/ref=asap_bc?ie=UTF8" style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; text-decoration: none;" target="_blank">The Prudhomme Family Cookbook</a> are two must have cookbooks if you seriously want to learn about Cajun and Creole food and cooking. The second book is more a collection of traditional Cajun recipes that he collected from his friends and relatives. You might not want to cook from it but it explains the roots of Cajun food very well.</div>
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I've got to figure out what recipe I'm going to cook in his honor this weekend.</div>
fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-69949670360519336182015-10-01T14:43:00.001-04:002015-10-01T14:43:10.985-04:00Fooled AgainFairly decent day yesterday but a little hot. Today is heavily overcast and forecast to rain. I got good work done in the garden yesterday after the days of rain that kept me out but I only got two hours in this morning before it started to sprinkle. I headed in thinking I was done for the day and changed clothes. I ate lunch and the sprinkles departed. I changed back into my garden clothes and the sprinkles started again. Screw it...I'm in for the day.<br />
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This overcast day is calling for chili so that's the plan. Madam will be unhappy but every once in a while I just have to have some chili. My chili has beans and tomato sauce along with onion, garlic and ground beef. The standard seasonings, chili powder, cumin and chipotle chili. Nothing fancy but very tasty. Today I have a container of fresh salsa that is still sealed but past its sell by date that will wind up in the chili as well.<br />
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All you folks up the coast from me, say Norfolk and to the North better hunker down because is looks Joaquin is going to roll in over the weekend. It's a Cat 3 right now but it could gain a little strength if it stays over water a little longer. Stay safe and Goddess' sake pay attention.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-36672135651495971262015-09-26T09:49:00.002-04:002015-09-26T09:49:31.167-04:00Rainy Saturday<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Still mushy today. Not really raining hard but misty and drizzle seem to be our deal for the day. Looking ahead I got two batches of bread started yesterday. Sourdough whole wheat and dough for Parisian baguettes so I have baking to do today to keep me busy. Keeping the fingers crossed that the weather allows us to see the eclipse of the Blood Moon tomorrow. I've also got the new Jodi Taylor book ready to go so I'm set for the day.</span>fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-38900375318627763122015-09-23T10:37:00.002-04:002015-09-23T10:37:56.942-04:00MabonSince today is the first day of Fall in our hemisphere and the Pagan/Wiccan holiday of Mabon. One important aspect of Mabon is that of balance where we have an equal amount of day and night. Here is a Mabon prayer on balance that seems appropriate for the day.<br />
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<b><span style="font-size: large;">Equal hours of light and darkness</span></b><br />
<b><span style="font-size: large;">we celebrate the balance of Mabon,</span></b><br />
<b><span style="font-size: large;">and ask the gods to bless us.</span></b><br />
<b><span style="font-size: large;">For all that is bad, there is good.</span></b><br />
<b><span style="font-size: large;">For that which is despair, there is hope.</span></b><br />
<b><span style="font-size: large;">For the moments of pain, there are moments of love.</span></b><br />
<b><span style="font-size: large;">For all that falls, there is the chance to rise again.</span></b><br />
<b><span style="font-size: large;">May we find balance in our lives</span></b><br />
<b><span style="font-size: large;">as we find it in our hearts.</span></b>fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-82416620851582203062015-09-17T13:56:00.002-04:002015-09-17T13:56:32.667-04:00Baguette Challenge<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Gardening done for the day and now I'm on to perfecting the homemade baguette. I am so tired of being disappointed in the so-called baguettes they have in the stores that I am determined to make real Parisian style baguettes myself. </span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">I've sorta kinda almost made them before but cheated with a pan and I didn't follow the traditional two day process for fermenting the dough.I just made some dough, shaped it and baked it. No crackly to the crust and no deep fermented flavor not to mention the tight crumb. I'm following all the rules and traditions for these loaves. I even went out bought me a couche (linen sheet) to raise them in.</span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;"> I started my dough yesterday and now I am in the process of shaping the bread. The traditional method calls for letting the dough rest for 30 minutes between each step so that's where I am. Two more shapings and one more rest and then the final proofing and baking. We shall see.</span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">I'm using a trick of mixing a tiny bit of whole wheat flour that has been sifted to remove most of the bran with my all purpose to try and duplicate the French flour. King Arthur does sell a "French" flour blend but I'd like to be able to do it with all purpose. </span><br />
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<span style="background-color: white;"><span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px; line-height: 19.3199996948242px;">I'll post a picture if they turn out stellar. The recipe makes four loaves but I am only doing two today so I'll have another go tomorrow. That's the nice thing about a cold fermented dough is that you have a few days to work with. I should have a two or three more day window to get it done.</span></span></span><br />
<br />fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-75235058554417328832015-09-10T16:03:00.000-04:002015-09-10T16:03:02.666-04:00Going With The FIre<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Too wet to do anything but weed in the garden today but I did get a lot of that done today. Staying ahead of the weeds without chemicals is really getting to be a PITA. I did try to use an organic weed killer made from orange oil and it knocks the weeds back but doesn't seem to kill them. Long story short I've decided that fire is the answer and I've just ordered a 400,000 BTU "Red Dragon" burner. Reviews are pretty positive so I'm giving it a try. A whole day on my hands and knees was a big incentive. Going to have to figure out how to haul a 20 pound around the garden but I think I can rig something with my hand truck. Amazon should have it to me in a couple of days and we'll see if fire is the answer. I refuse to go back to Round-up or the generic versions now available so this had better be the answer. I'm also think walking around and flaming things might be fun.</span>fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com1tag:blogger.com,1999:blog-7411573.post-64102414998784658362015-09-09T08:36:00.001-04:002015-09-09T08:36:57.018-04:00Nice BirthdayNice birthday yesterday. Number 66 but who's counting? Indulged myself with bacon and cream cheese on homemade sourdough toast for breakfast and then a BLT for lunch. I splurged a while back and bought 3 pounds of Benton's bacon which many consider to be the best. It is very good but Madam doesn't like it because it is very smokey. Dinner was a nice rib eye and frites. I pan fried the steak is some of the bacon grease from breakfast and that was tasty. I splurged on a nice Bordeaux as well. St. Emillion Chateau St. Louis. Very nice.<br />
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Got a lot of work done in the garden. Purple top turnips in as well as bok choy and more peas. I also got two beds turned and planted with buckwheat for a cover crop and it will be ready to turn over in about a month and a half.<br />
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All in all a good day. Looks like rain most of the day today so gardening may be minimal. We'll see. Right now a little dog is looking at me and wanting to know why it's already 830a and still no walk.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-46449335042445928812015-09-07T10:20:00.002-04:002015-09-07T10:20:34.755-04:00Labor DayHappy Labor Day. As is usual I'm going to be in the garden. I finally got my mowing done yesterday. I started on Saturday but broke the mower belt. That precipitated a trip to the Home Depot which said they had six of the 48" belts in stock. They didn't but fortunately the Lowe's across the street did. You have to remove the mowing deck to change the belt and while it was off I decided to change the blades to the high lift ones that came with the grass catcher. It is not a hard job but it is time consuming and I didn't finish until Sunday morning. So I got the maintenance tasks done and I can go back to the hobby. I have to replant spinach today as I got ZERO germination from the Martha Stewart seed. I have Botanical Interests to try now and we'll see.<br />
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I put my pork shoulder in the crock pot this morning instead of firing up the grill or smoker. I just don't have the bandwidth to tend a fire all day long and properly seasoned the roast will come out just fine. It won't be all smoky but otherwise will be very tasty. I am probably violating some secret rule about BBQ on Labor Day but whatever.<br />
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Everyone have a safe holiday.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-79696094820132019342015-09-04T15:04:00.000-04:002015-09-04T15:04:10.879-04:00Summer is BackI got run out of the garden early this afternoon by the heat and humidity just as yesterday. I got in just before a real frog strangler went through and it looks a bit like we might get another today. The forecast is for a rainy weekend as well. The fall garden is coming along fairly well. We had a few nice day where I could spend the bulk of the day out there so progress is being made. Lettuce, cabbage, broccoli and peas are all transplanted and the direct seeded beets and arugula are peeking out. For some reason not one spinach plant has appeared out of the whole packet I planted so I guess I'll have to replant. I won't use Martha Stewart seed from Home Depot again. The local nursery carries Botanical Interests and I've had good luck with their seed.<br />
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Just to make sure I have stuff to keep me busy I got a batch of whole wheat sourdough started this morning and it is doing a slow ferment in the fridge. I decided that I will extend the process out for a third day and see if the extra time fermenting adds more flavor. I'll take it out of the fridge in the morning and let it come to room temp and then shape the loaves.<br />
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I also took a Boston Butt out of the freezer that I got sale last month so I can do the obligatory BBQ for the holiday weekend. I won't drag out the smoker for just one roast and I'll do the Weber half grill drill. Not ideal but good enough.<br />
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Everyone half a safe Labor Day weekend and get all your summer stuff out of the way.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-48730755164487341022015-08-20T14:21:00.001-04:002015-08-20T14:21:43.511-04:00Catching up and BreadI've been bad about not posting but I have been putting some stuff over on Facebook. Any how, the garden is winding down for the summer and I am spending most of my time cleaning up and getting ready for the fall garden. Our friends from the UK are coming the last of October and Wendy has already warned me that she is expecting some 'produce' from the garden so I's better be getting on with it. As usual I'll be putting in garlic that will grow slowly over the winter and which I harvest the end of June. Bumper crop of 4 different varieties this year and all of it is better than what you get the in store. Most of the store garlic is California white which is reliable to grow but not nearly as flavorful as some of the lesser known ones.<br />
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I'm back to baking regularly with a new twist. I'm grinding my own flour from hard red wheat and it is amazing how much better bread I am producing. Store bought flours have oxidized and lost a lot of flavor and worse nutrition by the time they get to your store shelf. It is extremely easy and I have the grinding attachment for the KitchenAid which cost me a hundred dollars but I already feel I have my money's worth as I also use it to grind corn for cornmeal and grits.<br />
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Here is my current recipe for a simple whole wheat sourdough.<br />
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600 grams whole wheat ground finely (see note)<br />
400 grams of 100% sour dough started refreshed (see note)<br />
375 grams water(preferably spring or at least filtered)<br />
20 grams of kosher salt<br />
1 tsp rapid rise yeast<br />
3 TBSp honey<br />
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Mix everything except the salt in the bowl of your stand mixer or in a big bowl and mix until the flour is fully moistened. Let it stand covered for at least 30 minuted to allow the whole wheat to absorb the water. Add the salt and knead with the mixer or by hand until you have a good pliable dough it is nice and smooth. Put it in a lightly oil bowl and cover letting it rise until double. Turn it out and divide into to two or three balls. I do two. Form into balls for a boule or a loaf shape for a batard or even put it into a standard loaf pan(s). Let it rise again until double and then bake at 425F for 25 minutes. At the beginning of baking a throw a cup of ice cubes into the bottom of the oven to steam the loaves for the first bit of cooking. This insures you get the maximum oven spring from the dough.<br />
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Note:<br />
I grind my own wheat but you can use a good whole wheat flour like that from King Arthur or Arrowhead. You won't have the flavor or nutrition but it will still be good.<br />
If you don't maintain a sour dough starter, shame on you, but you can make a poolish of 200 grams of all purpose flour(again preferably King Arthur) and 200 grams of water and the yeast from the recipe. Mix this all together the night before and let it stand covered on the counter overnight. Add this instead of the 400 grams of starter. This will have all the yeast you need so you don't need to add more.<br />
<br />fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-81224226531370990052015-08-20T13:59:00.000-04:002015-08-20T15:43:21.692-04:00Holy Flying Monkeys DorothyI just realized that I have posted here in over a month. Such a bad blogger. I'd use the excuse of being busy in the garden but that would be a lie and you would know it if you were a friend on Facebook. I guess posting there kind of feeds my need to run my mouth online. Thanks for reminding me Steve that I am a miserable excuse for a blogger. I'll try and do a little bit better. Now that the clown show is getting underway for the election I'll have some incentive.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0tag:blogger.com,1999:blog-7411573.post-34188389441664398002015-06-14T11:17:00.000-04:002015-06-14T11:17:44.664-04:00Bees and CucumbersToo hot to really work in the garden today but the early morning was OK for a little macro photography.<br />
Here is a little nature for you. First there are bees we hope and then there are cucumbers. It's a great system we are trying to destroy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4696DuPXuSsE_OsJ9qGYmJPPiuvZLvr-T1Qq-NkhEAAeKFWzWLbm2Qb38srabnjNfafK6BDQucBHyqX_QJDswWwIF_9X2UMIU8y6LfHIU9DwQV32OSOjq_WIwQFBBnnt9Amd/s1600/Baby+Cucumber.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4696DuPXuSsE_OsJ9qGYmJPPiuvZLvr-T1Qq-NkhEAAeKFWzWLbm2Qb38srabnjNfafK6BDQucBHyqX_QJDswWwIF_9X2UMIU8y6LfHIU9DwQV32OSOjq_WIwQFBBnnt9Amd/s400/Baby+Cucumber.JPG" width="400" /></a></div>
<br />fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com1tag:blogger.com,1999:blog-7411573.post-37232671405264176332015-05-25T07:59:00.001-04:002015-05-25T07:59:46.578-04:00Milkweed Success<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSAiqVNmNRWAvDe44cTXQWVuyx7Z6-ogmzTdaGKGIj9TWW8NJ4N3OcGpRyFk0fW0YSQ19LPOjzc4foJzXZrqzE8uXMkJXJ60rsW_sxK_v5WrH4YfSjXAT2gwdJmgPK2A58R2x/s1600/_DSC0082-002c.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSAiqVNmNRWAvDe44cTXQWVuyx7Z6-ogmzTdaGKGIj9TWW8NJ4N3OcGpRyFk0fW0YSQ19LPOjzc4foJzXZrqzE8uXMkJXJ60rsW_sxK_v5WrH4YfSjXAT2gwdJmgPK2A58R2x/s400/_DSC0082-002c.JPG" width="400" /></a></div>
I planted milkweed last year as was very disappointed. I actually though it had died. This spring it came back with a vengeance and I have a very nice stand. The variety is Virginia Silk if my memory serves me and it is just now blooming. The bees are having a go at it. Still haven't seen a Monarch but I have my fingers crossed.fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com1tag:blogger.com,1999:blog-7411573.post-46625402393129788032015-05-25T07:54:00.001-04:002015-05-25T07:54:54.133-04:00Garden Progress<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwpRYsuQenRkEVQjl5VvPpRnp6bNz2LPgixz1rnZJ1_p-yoakmzVFkFqNiskHGXxB0hnCirMEiIWBwZqqzDqcikfmqBtLRm7-0DAPMlTJShRTieNdYrU1xXN5gDwI8xzQKo2_/s1600/_DSC0094c.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwpRYsuQenRkEVQjl5VvPpRnp6bNz2LPgixz1rnZJ1_p-yoakmzVFkFqNiskHGXxB0hnCirMEiIWBwZqqzDqcikfmqBtLRm7-0DAPMlTJShRTieNdYrU1xXN5gDwI8xzQKo2_/s400/_DSC0094c.JPG" width="400" /></a></div>
As you can see from the photo we are making progress. Things are growing and we are beginning to get some produce....peas, arugula, lettuce, radishes and baby carrots. Finally, the crunch is over and I can just maintain. Still want to build three more beds so I won't be constrained as I am now. I have to wait until the peas finish before I can put in the butternut squash and I would like to plant another bed or two of corn. So far so good.<br />
<br />fallenmonkhttp://www.blogger.com/profile/17652766170343957948noreply@blogger.com0