tag:blogger.com,1999:blog-9820347458758640942024-03-15T06:20:40.935-05:00Scientilosopher's DomainScience and Spirit come together to give us a whole-istic view of the world we live on...Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.comBlogger348125tag:blogger.com,1999:blog-982034745875864094.post-47878291896268922002023-12-19T21:01:00.003-06:002024-01-09T06:37:54.915-06:00Luminance Hot Sauce<p> The Autumn is the right time for making Hot Sauce. I have been doing this annually for some time, maybe about five years. I've been growing Chiles for about 26 years, but didn't start making Hot Sauce until more recently. Before I was pickling, drying, and smoke drying the Chiles.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOT4ffQdS2v4rBqrW3AgfiXvm6Ihyphenhyphen9IVPzgHdn9j67zzn9x4dLHs2zt5gS2i9v2XdTJGKSbDT5Myg-HSIjl6_kRYx3a31vhq1DBI2Z2qlRXrVgHh_25z3iYtFqePfPjn0MtpWw-7TZPbISlh0aWAkxjQ-qc0NKiWFIdokq9qkXZOGn9NtqtX38GyYoc74/s4032/20231217_223024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOT4ffQdS2v4rBqrW3AgfiXvm6Ihyphenhyphen9IVPzgHdn9j67zzn9x4dLHs2zt5gS2i9v2XdTJGKSbDT5Myg-HSIjl6_kRYx3a31vhq1DBI2Z2qlRXrVgHh_25z3iYtFqePfPjn0MtpWw-7TZPbISlh0aWAkxjQ-qc0NKiWFIdokq9qkXZOGn9NtqtX38GyYoc74/w640-h480/20231217_223024.jpg" width="640" /></a></div><p>So, what I have learned about Hot Sauce is that the best Hot Sauce is Fermented. The flavor can not be mimicked by any other process. And there are many other processes. Hot Sauce is all about flavor, and not just heat. Now don't get me wrong, I want the heat, but I don't want all heat, and no flavor. There are specific components to the flavor that are critical to a good Hot Sauce. Acidity, Salinity, Smokiness, Hotness, Sweetness, Savoriness, and Viscosity are all important attributes in a good Hot Sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLQRI0zNT2Eivu1lL8PKnvmxv0VrqpUTMGK82KV8BMWtI51NR3d1OM2RW3szbNEyByMeU8sdFy__-dtrlJCtotjy25QKx2XXU4BWSdru6xzBrTduM3qi7CTJEGio4OtaAwpovrB1Zfkks2wRvsXzpaarkYzKPyBCGwxWVmUYrGpCssjfSHLy9hiUfi8c/s4032/20231217_203726.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLQRI0zNT2Eivu1lL8PKnvmxv0VrqpUTMGK82KV8BMWtI51NR3d1OM2RW3szbNEyByMeU8sdFy__-dtrlJCtotjy25QKx2XXU4BWSdru6xzBrTduM3qi7CTJEGio4OtaAwpovrB1Zfkks2wRvsXzpaarkYzKPyBCGwxWVmUYrGpCssjfSHLy9hiUfi8c/w480-h640/20231217_203726.jpg" width="480" /></a></div><p>So, back to fermented Chiles for a moment. I'm using a 9 oz. bottle of <a href="https://pepperjoe.com/products/carolina-reaper-mash-puree">Carolina Reaper Mash from Pepper Joe's</a> for this batch of Hot Sauce. Then I'll dilute the Chiles with Tomatoes with a 3:1 ratio. This does reduce the heat a bit, but adds volume, and flavor. The Tomatoes are the San Marzano variety, that already have Basil, and (a little) Garlic adding to the flavor. Right after saying that I am going to add a whole head of Garlic.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcN4jQyJO4jZOl8u2FeYvy2vkroxg2L217Ni5x5eYicoMVsRMRrUE5O7t-V-X4lpsJDmgcAEu4gAaAYBa1Fa3cDLgOFL9E67mgWEJzMN1y2HbnExdoY-rSJz3zq1nlpeg607xTVnwW_8MttPORHSGapyvMasK2Kir6KN6pxKkFTfEVcJBZE5RtnQR9CU/s4032/20231217_203636.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcN4jQyJO4jZOl8u2FeYvy2vkroxg2L217Ni5x5eYicoMVsRMRrUE5O7t-V-X4lpsJDmgcAEu4gAaAYBa1Fa3cDLgOFL9E67mgWEJzMN1y2HbnExdoY-rSJz3zq1nlpeg607xTVnwW_8MttPORHSGapyvMasK2Kir6KN6pxKkFTfEVcJBZE5RtnQR9CU/w640-h480/20231217_203636.jpg" width="640" /></a></div><p>Starting off here we almost have a Italian Pasta Sauce. Maybe its a little Garlicky. We'll throw this in a pan, and cook it a little to cook the sharpness out of the Garlic. When you cook Garlic it gets sweet. Wut? Sweetness in the Hot Sauce? Yeah, more flavor.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Fx6rEag1ICLMsUVZ5dAL7CuD756tJCOTvQHei7DG3vRknEKT9W8HAxXaV0Xv-UQEMxflRoHlzh2mrAb8087iqKRX_fdut3U9404rUfuxfJ2nlnRLfHC10CIql9w3isUDaQqMCEPb8sXNh_5daYY73k59GmQLood150fIRVb4tOP6-GhucNuVKYAcWiM/s4032/20231217_210601.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Fx6rEag1ICLMsUVZ5dAL7CuD756tJCOTvQHei7DG3vRknEKT9W8HAxXaV0Xv-UQEMxflRoHlzh2mrAb8087iqKRX_fdut3U9404rUfuxfJ2nlnRLfHC10CIql9w3isUDaQqMCEPb8sXNh_5daYY73k59GmQLood150fIRVb4tOP6-GhucNuVKYAcWiM/w640-h480/20231217_210601.jpg" width="640" /></a></div><p>At this point, before adding the Chile Mash, taste it for salinity. I add extra salt to this. Remember were making Hot Sauce, not Marinara. The Hot Sauce will only be used a drop at a time, or maybe a couple drops, so the Salt needs to stand out. I'll cook this until the Garlic is soft, and then everybody into the Choppa.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjql0-OqHWFuOf0S7LPtT-wgz87Vkikba2SzmXqNOm9In7mPNhH8zplIH7PI39j4Svdw9mSUTyTbvA8251O3Av7JtiJ5YQjm_F9u3EJPyNxH8WA2XkpPQRkkn3ze_ClBb-pt85DemT_ipZBt0rg5RNPZP7ikjnrb2jB7_AC0_xfo6DWz-9-3-DxSl89738/s4032/20231217_212617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjql0-OqHWFuOf0S7LPtT-wgz87Vkikba2SzmXqNOm9In7mPNhH8zplIH7PI39j4Svdw9mSUTyTbvA8251O3Av7JtiJ5YQjm_F9u3EJPyNxH8WA2XkpPQRkkn3ze_ClBb-pt85DemT_ipZBt0rg5RNPZP7ikjnrb2jB7_AC0_xfo6DWz-9-3-DxSl89738/w640-h480/20231217_212617.jpg" width="640" /></a></div><p>That is a 64 oz. pitcher, and we have about 30 oz. of Tomato Sauce in it. Then I'll add the Chile Mash, and 8 oz. of Vinegar to start. As the mixture is blending I am looking for viscosity. The Hot Sauce is distributed in Woozy Bottles that have a Dripper Top, so you want the Hot Sauce viscosity to be light enough that it can flow through the Dripper Top. The finish on the sauce has to be right so it can flow through the Dripper Top. I use the Vinegar to "thin" the sauce to produce the correct viscosity for the Dripper Top. The Hot Sauce is tuned to the delivery device.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsrahPo0MRlZGL-i61qe05QABImkZVc9mczu0cBmOV4UgquHzsIytYvLihqk94-nuLrH7HA1skU8m5bbr76mWDvFLeN2_SrPxUe8m6hBvc4Zu9eiHUwD8Shq3payOCqJkhAPb6zEkpNGT0VrA_ZhQ2Xhvy0fhFyuqZtMnQ1QlKAoR12O9txRFIS9tzl0/s4032/20231217_212938.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsrahPo0MRlZGL-i61qe05QABImkZVc9mczu0cBmOV4UgquHzsIytYvLihqk94-nuLrH7HA1skU8m5bbr76mWDvFLeN2_SrPxUe8m6hBvc4Zu9eiHUwD8Shq3payOCqJkhAPb6zEkpNGT0VrA_ZhQ2Xhvy0fhFyuqZtMnQ1QlKAoR12O9txRFIS9tzl0/w480-h640/20231217_212938.jpg" width="480" /></a></div><p>The Hot Sauce has to be completely liquefied also. Chunks of Tomato, or Garlic are not compatible with the Dripper Top. There is a lot to this process simply concerning the delivery of the Hot Sauce. The flavor is the most important attribute, but getting the Hot Sauce to the food is almost equally important. I run the blender on high for an extended period until the Hot Sauce has a silky smoothness.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVRb3YBfCqiaOw0y1JUxvGO9QU72QwimTrKqW5rm4VULWzIcDGLfRpPsfUig2vcy-29sJoRSck16ptmR7vZPm_q4wZnoe9guZ6m_8uXAWxd7148nLyOCZtpGAZ-_mDI2vdxs7I4bMqV7oZ1_9cf9o8lTnqvxwPiTd5PzJF1tL7pVQ4wCg1w276kd8Me0/s4032/20231217_215034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVRb3YBfCqiaOw0y1JUxvGO9QU72QwimTrKqW5rm4VULWzIcDGLfRpPsfUig2vcy-29sJoRSck16ptmR7vZPm_q4wZnoe9guZ6m_8uXAWxd7148nLyOCZtpGAZ-_mDI2vdxs7I4bMqV7oZ1_9cf9o8lTnqvxwPiTd5PzJF1tL7pVQ4wCg1w276kd8Me0/w640-h480/20231217_215034.jpg" width="640" /></a></div><p>Then, finally we are bottling the Hot Sauce. This batch yielded around 44 oz., or 8.66, 5 oz. bottles. The yield per batch is fluid depending on the taste, and viscosity factors. So, I get a varying number of bottles from each batch. The bottles are washed, and sterilizer immediately before filling in a parallel operation. We fill the bottle, clean up the top, apply the Dripper Top, and then the Lid... Finished, right? No, gotta haz label...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvCfnfxWcagYyp6_LQ1ZTr52vSPfFMTXRUqLv84iQPRzLt-bhQtyjKS53XY5kQvGTnL_0ipckcJIzFf7K7ENUN3pjeQTv6ihw207o689HfQhuJLMgE406eAE7xmTOjro8DnidKrAAN_9RbowZ4NP3vLhKdsKu5Hn4YbGUwe_2t-iRVle9F1OXA-ORQeY/s4032/20231218_085907.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvCfnfxWcagYyp6_LQ1ZTr52vSPfFMTXRUqLv84iQPRzLt-bhQtyjKS53XY5kQvGTnL_0ipckcJIzFf7K7ENUN3pjeQTv6ihw207o689HfQhuJLMgE406eAE7xmTOjro8DnidKrAAN_9RbowZ4NP3vLhKdsKu5Hn4YbGUwe_2t-iRVle9F1OXA-ORQeY/w480-h640/20231218_085907.jpg" width="480" /></a></div>Having a cool label on your Hot Sauce makes it a little better. And you can add all the statistical stuff people want to see, like the Scoville rating. The people that have been willing to try this seem to like it well. It has an extremely hot front, but also well rounded flavor, and doesn't linger too long. The acidity, and salinity are pronounced. One friend said the Vinegar finds you first, but the Chile soon makes you forget about it. I think this batch turned out well. Oh, look at that, time to go eat some delicious nom nomz...Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-48443765512622517472023-11-30T06:49:00.004-06:002023-11-30T06:52:59.879-06:00Southgate<p>This is the new gate on the south fence. This is the third frame that I have built for a fence gate. With each one I get a little more understanding. There are a lot of gates that are constructed as part of the fence, and then you make some strategic cuts, add some hinges, and a latch, then its a gate...</p><p>No... A gate is a door, it needs a frame. You want it to stay square, right?</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTa5AZ-RoIK0TqC9g0sn0QA22dphyphenhyphengddlcQegCrC2Nh28aVFksARQFrGe1d_7iItPNmzQcZ4VJ65HG3mDrpj42Q_vv6th7JL5A-sIpbG5pYaUndymNHCLbcvN7E_VpaxspC4SscOpx-35NXD5NfrWRmsKfiUPJDAqq3B6RAwCQ1kmpYXdzp8L4W62Zzw/s4032/20231130_061211.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTa5AZ-RoIK0TqC9g0sn0QA22dphyphenhyphengddlcQegCrC2Nh28aVFksARQFrGe1d_7iItPNmzQcZ4VJ65HG3mDrpj42Q_vv6th7JL5A-sIpbG5pYaUndymNHCLbcvN7E_VpaxspC4SscOpx-35NXD5NfrWRmsKfiUPJDAqq3B6RAwCQ1kmpYXdzp8L4W62Zzw/w480-h640/20231130_061211.jpg" width="480" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div>The horizontal pieces on this one are cut with a large radial arm saw to make sure they are nicely square. The vertical pieces hold the horizontal pieces in place with 4 inch lag screws which are countersunk into the vertical pieces. So, you can't see the hardware that is holding the frame together. The hinges span the joint between the vertical piece, and the horizontal piece. This adds a little more hardware to lock the frame pieces together. As the wood dries out the frame will loosen a bit, and the lag screws can be tightened to regain any lost rigidity.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTp-KPeJTGJzu6Ar7Ok13enHLjPx6DLd34JERNgH2MU5hrr5Dk8aJFbtdtGwjQL4fV4pXwD2d5yUVI5zxgn1QNtbv7Y5vpU0vabuAthHZqGfMCtAvGsjWqt0cGRgLVE9I7FJ-CbvobCH0DrWUwwm6p5ey464sKX7d9m_bUWeIQvlgtmSZKIPQnRHSskU/s2189/20231022_201200.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2189" data-original-width="1642" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTp-KPeJTGJzu6Ar7Ok13enHLjPx6DLd34JERNgH2MU5hrr5Dk8aJFbtdtGwjQL4fV4pXwD2d5yUVI5zxgn1QNtbv7Y5vpU0vabuAthHZqGfMCtAvGsjWqt0cGRgLVE9I7FJ-CbvobCH0DrWUwwm6p5ey464sKX7d9m_bUWeIQvlgtmSZKIPQnRHSskU/w480-h640/20231022_201200.jpg" width="480" /></a></div><p>The old gate, by comparison, had no frame. There were several pieces of wood added to a fence section which were intended to keep the gate rigid over time. It had nails as fasteners, so you don't have the option of tightening the old hardware. I did add a number of deck screws to tighten it up over the years, but it was still a floppy mess. The hinges were attached to the upper most, and lower most horizontal pieces. Then the pickets held all of the horizontal pieces together with nails. There was one vertical structural member on the latch side of the gate, mostly to hold the latch.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Sks2agy-5Wbz4hRfwTSqLIRkmjqk7DuLdh0UV8alIQ0qO8lCGZIIiFWdCDQlr-C8oKky4iB135NJXQ_pcil3IvO2fIhRoau_2gvfygvPxL_354wHfnjzgp1ruEHqUlZON5wDEO4ROV-JdjYSBnrhRyFFiEc-GflHKCZ91qwABaCvbSmlBydUKrYlcMc/s2261/20231022_201424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2261" data-original-width="1696" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Sks2agy-5Wbz4hRfwTSqLIRkmjqk7DuLdh0UV8alIQ0qO8lCGZIIiFWdCDQlr-C8oKky4iB135NJXQ_pcil3IvO2fIhRoau_2gvfygvPxL_354wHfnjzgp1ruEHqUlZON5wDEO4ROV-JdjYSBnrhRyFFiEc-GflHKCZ91qwABaCvbSmlBydUKrYlcMc/w480-h640/20231022_201424.jpg" width="480" /></a></div><p>On the new gate the hinges, and latch are attached to the frame directly. The old gate had both the hinges, and the latch attached through the pickets. This is another area where the gate will loose rigidity through the shrinkage as the wood dries out.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9JFnKIytR2jB8rAIlhbJWegK-f0jMPNI4Jpg0qs4d_mjY64fQllgSYNnpeZs6zBWfQuwbGMYJnRrBbBqkoxGY-a8E7eM8OkgGA-XEGn_mBUPJ-xHx6kGRFQRj5GIBLUHtg47PeygmlWKi9YOZdMhw4SyX2IjLmNLEf0rMI1JsAy80wN55e2JXYeajUI/s1989/20231112_085654.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1492" data-original-width="1989" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9JFnKIytR2jB8rAIlhbJWegK-f0jMPNI4Jpg0qs4d_mjY64fQllgSYNnpeZs6zBWfQuwbGMYJnRrBbBqkoxGY-a8E7eM8OkgGA-XEGn_mBUPJ-xHx6kGRFQRj5GIBLUHtg47PeygmlWKi9YOZdMhw4SyX2IjLmNLEf0rMI1JsAy80wN55e2JXYeajUI/w640-h480/20231112_085654.jpg" width="640" /></a></div><p>Probably what we like best about the new gate is that it opens inward towards the house, and is mostly out of the way when you are moving stuff through the gate. The old gate opened outward, away from the house, and was all the way in the way when you were moving stuff through the gate.</p><p>With the gate opening inward I was able to hide all the gate hardware from the outside perspective. This gives the new <a href="https://scientilosopher.blogspot.com/2023/10/south-fence.html">South Fence</a>, and Southgate a nice clean appearance...</p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-63449772946858216942023-10-01T23:25:00.000-05:002023-10-01T23:25:14.424-05:00South Fence<p> Last spring I made improvements on the <a href="https://black-dog-technologies.blogspot.com/2022/02/southgate.html" target="_blank">South Gate</a> by replacing the Cedar 4x4 posts with pressure treated Pine 6x6 posts. This greatly improved the mounting points for the gate, but the gate itself is still the tired 25 year old Cedar. It is very buggy, devoured by bugs...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9-d-UH_saJdM-1dlJLbzRdojfc8fm4aVOcZdRbp6PeNk0dvasrDPl2oZa4D7z1QGoeerzem0mCypXYVuJ52mbBNjPppSPs2aUJLZNAxcpcv5CaKNLZMAHFFJPoGoi02sNvEvpshlKr32uxqMFW2s-VXFTjV6-j2GwQEuI6Ckv3sSrGSBD01Favn9jjQ/s1952/20231001_081804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1464" data-original-width="1952" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9-d-UH_saJdM-1dlJLbzRdojfc8fm4aVOcZdRbp6PeNk0dvasrDPl2oZa4D7z1QGoeerzem0mCypXYVuJ52mbBNjPppSPs2aUJLZNAxcpcv5CaKNLZMAHFFJPoGoi02sNvEvpshlKr32uxqMFW2s-VXFTjV6-j2GwQEuI6Ckv3sSrGSBD01Favn9jjQ/w640-h480/20231001_081804.jpg" width="640" /></a></div><p>Something happened recently to motivate me to repair this part of the fence. It is the oldest, and most venerable part of the fence at the moment. I had a Rabbit incursion, and the Rabbits were eating my Chile plants. Yeah... Last Straw...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEhIa8MWTWBjSum9Ic8OLXIHIsuInyovT-gt9g6JvAB5SKQlu1iTMAtNFb7Yit4EHYaJFsr8QGIR4hOhf2fhobQAvcUYsI3ZR8TTr6E_Ks6piXghvY9eFHYgz82PpKLs6beI3q4W4PD6CmtBxOmbKNV_wJ8JZzGTO10TAEttb_AMZDfZdFWjxfD1Xl2U/s1703/20231001_081812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1277" data-original-width="1703" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEhIa8MWTWBjSum9Ic8OLXIHIsuInyovT-gt9g6JvAB5SKQlu1iTMAtNFb7Yit4EHYaJFsr8QGIR4hOhf2fhobQAvcUYsI3ZR8TTr6E_Ks6piXghvY9eFHYgz82PpKLs6beI3q4W4PD6CmtBxOmbKNV_wJ8JZzGTO10TAEttb_AMZDfZdFWjxfD1Xl2U/w640-h480/20231001_081812.jpg" width="640" /></a></div><p>Else where I have installed Dog Boards, or in this case Rabbit Boards to keep curious critters from burrowing under my fence. The critters are very persistent especially if they know there are delicious nomnoms inside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5njvnc4dyY0AE_QhzB9S9cUrqzFXg8mQ__hoSSvG01vN7O87x76ePy6QZUoH_nDSdzUlJScduKBO9Xjy2eHl58aQxhegzngpFxIDMmJUX2q5YQY3DB06nmKxOm297ACtniug8Kd3nnzDeTCQyfB2W5xy46U0GOy1V3mh1J2o3otguXAByT-LSRgZoksk/s1824/20231001_091925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="1824" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5njvnc4dyY0AE_QhzB9S9cUrqzFXg8mQ__hoSSvG01vN7O87x76ePy6QZUoH_nDSdzUlJScduKBO9Xjy2eHl58aQxhegzngpFxIDMmJUX2q5YQY3DB06nmKxOm297ACtniug8Kd3nnzDeTCQyfB2W5xy46U0GOy1V3mh1J2o3otguXAByT-LSRgZoksk/w640-h480/20231001_091925.jpg" width="640" /></a></div><p>I start by peeling away the layers of rotted Cedar. This stuff is 25 years old so it is crumbling as I pull it apart. I try to scavenge the nails out of the boards. Some of the boards can be partially salvaged for rustic projects. A lot of it is too rotted to save.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHG5HFOHLhagVejZ3U1MvH8tk5hclAo9cHPAQoT2AI1l8l525vMyFgAidGArao-E-V7nuUX7Cv4FhonTU0_2muuJie5o1QCGwkqGxQElloj6xsXCGo9ITpt750n2WBLhrBPgBqKy7LHLC7TF8PMaozrdaSH6TkgKjdYrHteLq7k_kbFXLngScHwPYQQAI/s1800/20231001_093827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHG5HFOHLhagVejZ3U1MvH8tk5hclAo9cHPAQoT2AI1l8l525vMyFgAidGArao-E-V7nuUX7Cv4FhonTU0_2muuJie5o1QCGwkqGxQElloj6xsXCGo9ITpt750n2WBLhrBPgBqKy7LHLC7TF8PMaozrdaSH6TkgKjdYrHteLq7k_kbFXLngScHwPYQQAI/w640-h480/20231001_093827.jpg" width="640" /></a></div><p>Here I am down to the original frame rails. The lower one is mostly rotted away, and the upper two are in better shape, but I want to replace all of this. When I did the <a href="https://black-dog-technologies.blogspot.com/2022/02/southgate.html" target="_blank">South Gate</a> I replaced the posts of the gate frame, and added a middle support post. The post on the right is old, and I will add another mid post on the right side.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXtFq2VHnpMF9zJLRfvrZocifhdoruuLSqb0xEMenkjFO6OLb-ku5HD-yrCHmRnqV4nJrAoFFPqC0FcrfXAYiIZh2OeQAr-cCmf3cVt22WfsYlfQvwE8G0Y6-WgKgBtS1ZynQPDGIAqAsEPzwRnyhvoTiQ-HTDtLUer28A7KseILJo3m6L5skzMtaw94/s1810/20231001_131715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1358" data-original-width="1810" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXtFq2VHnpMF9zJLRfvrZocifhdoruuLSqb0xEMenkjFO6OLb-ku5HD-yrCHmRnqV4nJrAoFFPqC0FcrfXAYiIZh2OeQAr-cCmf3cVt22WfsYlfQvwE8G0Y6-WgKgBtS1ZynQPDGIAqAsEPzwRnyhvoTiQ-HTDtLUer28A7KseILJo3m6L5skzMtaw94/w640-h480/20231001_131715.jpg" width="640" /></a></div><p>The new frame rails are pressure treated pine. On the bottom are two 2x6 pieces for the Critter Boards, and the other frame rails are 2x4s. I'm using 3 1/2 in. Deck Screws to secure the frame rails to the posts. The original frame rails were not level, so I am making the new construction level.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtmvDN7hbScM10tbXw3IBH5pjk8x5eK56QcZij_QFAuqlUD0uNf-Db-zpKig9jz9PV1yb0rL2cP3yrG-5NHo9d_p5lTCL4AT7t8HC4fYr-Hl0WWtcjFSCKTTKwrbqiG9lZr4V6v4SYNmc8xIO4-2D3IBYvtyy6RZ_JgwNVjL4EyJVop8vX89EZbrxslI/s1822/20231001_134806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="1822" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtmvDN7hbScM10tbXw3IBH5pjk8x5eK56QcZij_QFAuqlUD0uNf-Db-zpKig9jz9PV1yb0rL2cP3yrG-5NHo9d_p5lTCL4AT7t8HC4fYr-Hl0WWtcjFSCKTTKwrbqiG9lZr4V6v4SYNmc8xIO4-2D3IBYvtyy6RZ_JgwNVjL4EyJVop8vX89EZbrxslI/w640-h480/20231001_134806.jpg" width="640" /></a></div><p>Part of replacing the frame rails was undoing the hinges for the gate. My next project will be replacing the gate itself, but for this project I want to keep the gate right where it is. So, I made a brace to hold the hinge side of the gate in order to release the post side of the hinge mount. The frame rails also hold the hinge mount. This way the lag screws for the hinge are biting into new wood. Once the lag screws for the hinges are in we can release the brace holding the hinge side of the gate, and be able to use the gate again.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCRwteJtv-1UFmZIlClMDOvNCR0HHBFeuf5TPmP4Br5GbJSQNXiFstrKN8Amt3Cuu-za79xyDF7MxBYZhOxQZyX4WFNYwc3N9eSNzLkAP7Kc_skgo1qRb_0jO_Aem86wfY8bZrLFl4NE3BwmCouldXQFRLhD5cdS0ljBy-LS4-Px8EgJGRBZp6-ANhSY/s1877/20231001_141113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1408" data-original-width="1877" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCRwteJtv-1UFmZIlClMDOvNCR0HHBFeuf5TPmP4Br5GbJSQNXiFstrKN8Amt3Cuu-za79xyDF7MxBYZhOxQZyX4WFNYwc3N9eSNzLkAP7Kc_skgo1qRb_0jO_Aem86wfY8bZrLFl4NE3BwmCouldXQFRLhD5cdS0ljBy-LS4-Px8EgJGRBZp6-ANhSY/w640-h480/20231001_141113.jpg" width="640" /></a></div><p>Adding the new Cedar pickets on a nice sturdy frame made of pressure treated wood is easy. All that framing stuff is done, and this is just the facia. It certainly looks better than that old rotted Cedar. I'm not quite happy with the way the pickets line up. I'll fix that when I make the new gate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQ0Q7aY8tsN4jY1MN-6_u86WpgUOQFW4uH3yGy_yRwdSeNsSbY7AdnfRdYTsvxYa5Cc1wDCi5OafOk07gvTYObtAFJbk2Qvvx0yuMV5lvYq52mJqTqFAZl_boraXdChimavmOAjCsQ9eX9nR0TIMzRD1Xh1yoGijJi51MpgWTtzBdsFLJBJrv1MkV-eM/s1939/20231001_142705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1454" data-original-width="1939" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQ0Q7aY8tsN4jY1MN-6_u86WpgUOQFW4uH3yGy_yRwdSeNsSbY7AdnfRdYTsvxYa5Cc1wDCi5OafOk07gvTYObtAFJbk2Qvvx0yuMV5lvYq52mJqTqFAZl_boraXdChimavmOAjCsQ9eX9nR0TIMzRD1Xh1yoGijJi51MpgWTtzBdsFLJBJrv1MkV-eM/w640-h480/20231001_142705.jpg" width="640" /></a></div><p>OK, looks pretty good. The new gate will make it looks better. Inside looks good too...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNgxanWQ6UWJAlj_KXQI0d-AjFulFnS1vj7cnR8FVOI2j0bLi38VOk_PEJv-lyeWttTYVSAwm6LTUrTcldny7slCjNtrN-CmEMhyphenhyphensUaDqH1rQdOAek1VSjHrPO8K3rPqoZb4P-wswJUZq6n7IgAC31XGUuYd_LBYvL8G_-Spt7S13qBF9ImnEr9PXkqg/s1941/20231001_142751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1456" data-original-width="1941" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNgxanWQ6UWJAlj_KXQI0d-AjFulFnS1vj7cnR8FVOI2j0bLi38VOk_PEJv-lyeWttTYVSAwm6LTUrTcldny7slCjNtrN-CmEMhyphenhyphensUaDqH1rQdOAek1VSjHrPO8K3rPqoZb4P-wswJUZq6n7IgAC31XGUuYd_LBYvL8G_-Spt7S13qBF9ImnEr9PXkqg/w640-h480/20231001_142751.jpg" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-5886500829455459752022-12-29T21:00:00.001-06:002022-12-29T22:06:17.539-06:00Xmas Pi<p> Small computers are BIG!</p><p></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFk2tUB53A6aPSgnEvQTz-U_Jmn3QmbNoD6FG0HkkwA2Ff-HbPyl44US2WgGRoFetJLTfuN--OWi1rLfTkRnZIhhWn5cUhKf9TwfppCBAo1SusML2yeR9gNd8ap7gjdjAikoPiNaTQnQ1Q10dBEgoTto0LRTSoPZ8JGyVEYBSbHxI6t9HRzKgMRvz/s2324/20221229_220343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1743" data-original-width="2324" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFk2tUB53A6aPSgnEvQTz-U_Jmn3QmbNoD6FG0HkkwA2Ff-HbPyl44US2WgGRoFetJLTfuN--OWi1rLfTkRnZIhhWn5cUhKf9TwfppCBAo1SusML2yeR9gNd8ap7gjdjAikoPiNaTQnQ1Q10dBEgoTto0LRTSoPZ8JGyVEYBSbHxI6t9HRzKgMRvz/w640-h480/20221229_220343.jpg" width="640" /></a></div><p></p><p> A network of small computers can be more effective than one large master computer. Look at it like multiprocessing. Automotive computer systems are a good analogy. The engine management is a dedicated task, so you need one computer to focus on that task. But there are other functions that need to be managed like the body control module, or the anti-lock brake module, or the suspension control module, or the window control module, etc. Many small computers can be more effective at managing a system than a single Master Control Module.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictC5KFWBrD4mE8LC53R1GDO79o--hV_VKwHGXBI8u0Rfc66bZO_KaUnFG2fxLurxWbEA-5G9Q9WPYQ2rvVtABJjXffPuD7TFGrEi6gIZ7qVC5zNS1DDmHcIAk2V50cEU5HAArlWZQo5OLmkJzcHz78IFOgoUfGR6YYGORbPxwD0inlLoNRJTb6GU7/s2328/20221229_195528.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1746" data-original-width="2328" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictC5KFWBrD4mE8LC53R1GDO79o--hV_VKwHGXBI8u0Rfc66bZO_KaUnFG2fxLurxWbEA-5G9Q9WPYQ2rvVtABJjXffPuD7TFGrEi6gIZ7qVC5zNS1DDmHcIAk2V50cEU5HAArlWZQo5OLmkJzcHz78IFOgoUfGR6YYGORbPxwD0inlLoNRJTb6GU7/w640-h480/20221229_195528.jpg" width="640" /></a></div><p>We all have many computers now. So lets diversify a little more. This is a Raspberry Pi computer. I had a couple of these boards laying around, and I thought maybe I can do something with them over the Xmas Holiday. This is also kind of a Scrapper project, so, for the most part, I am going to use materials that I already have without buying new stuff. Now, having said that, I did start by buying new stuff. I had the Raspberry Pi board, and SD Card, but didn't have a power supply, display, mouse or keyboard.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganXfPsMw1Edcw_7UgIojEQ94JmsTBukJV3Jw9ZM2gOSZwomN1WhzSgphcwr214mvyCOO2lpw2tqUEIu-QPw1_SoJLOv363cruLZE5zpSoFjXD_DUxDS2_nbBFfGF_ImZL6eGKY4rZmYyJKy65KWIVRiaohlnOpWBabaJel_zNahUOOX9L80B3xvoR/s2100/20221225_101147.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1575" data-original-width="2100" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganXfPsMw1Edcw_7UgIojEQ94JmsTBukJV3Jw9ZM2gOSZwomN1WhzSgphcwr214mvyCOO2lpw2tqUEIu-QPw1_SoJLOv363cruLZE5zpSoFjXD_DUxDS2_nbBFfGF_ImZL6eGKY4rZmYyJKy65KWIVRiaohlnOpWBabaJel_zNahUOOX9L80B3xvoR/w640-h480/20221225_101147.jpg" width="640" /></a></div><p>My aim was a "small" computer, and I kinda took that literally. I got a 3.5 inch HDMI Touchscreen, and a tiny keyboard with a mouse pad. Well that was neat, but I can't see the incredibly small characters on the screen. I was using my readers, and a magnifying glass to see what was on the display. So, when I needed to I would hook the Raspberry Pi up to the 32 inch TV, and then I could see it, LOL! The mouse pad on the tiny keyboard was hard to use as well, so I wound up using an old USB Mouse. I wanted a bigger display, but didn't want to buy a display, So I wound up using an old 720p TV that we bought about 10 years ago. The resolution is 1280 by 720, not bad for a "Toy" Computer, LOL!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2HfhvCTHrRjmFDRj7GhW-xMJIvDocLl_vT6-tKBxWylxnUWTrWjXO5sZbKyDi6IQreymrLBEHim1n5msNzPYUJQ9BAkQUkb1cG1U5jqze1tXMLlOjzqXu0ITtidrVCdQuNZkNPh7gfKE26eAyU4JOop2fl_1v1FYXN1nMm4b2sj-ux0yNgo01xcG/s2328/20221229_195528.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1746" data-original-width="2328" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2HfhvCTHrRjmFDRj7GhW-xMJIvDocLl_vT6-tKBxWylxnUWTrWjXO5sZbKyDi6IQreymrLBEHim1n5msNzPYUJQ9BAkQUkb1cG1U5jqze1tXMLlOjzqXu0ITtidrVCdQuNZkNPh7gfKE26eAyU4JOop2fl_1v1FYXN1nMm4b2sj-ux0yNgo01xcG/w640-h480/20221229_195528.jpg" width="640" /></a></div><p>It is an Element Brand TV, and I was never impressed with it as a TV, but for my Xmas Pi it works good. The sound system has no Bass, and I need to fix that for sure. Every TV produced now has a mounting point for a wall mount bracket. I have used this mounting point to hold the Raspberry Pi. I fabricated an Aluminum Plate that fits the screw holes in the TV, and also the screw holes in the Raspberry Pi to be an adapter. Then it was a matter of finding some screws, and a really short HDMI Cable.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcAASiIajpfDBaooyqImL0RMOGMY4MPnW0WeUwFxDuRexNn2I8C84XQ3iwyN4eJkQf1z5hSx9BvnJtPsIX-UCWebzfPNq1JREJDs0sunMz5VAHJ_q5wmV8FmciySPF56Lqqe1qS9GbR1fWJ8vJTLTxCbLZ6nQLD_22qXxGJv7CAGDzJ0QZaotVebW/s2292/20221229_195748.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1719" data-original-width="2292" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcAASiIajpfDBaooyqImL0RMOGMY4MPnW0WeUwFxDuRexNn2I8C84XQ3iwyN4eJkQf1z5hSx9BvnJtPsIX-UCWebzfPNq1JREJDs0sunMz5VAHJ_q5wmV8FmciySPF56Lqqe1qS9GbR1fWJ8vJTLTxCbLZ6nQLD_22qXxGJv7CAGDzJ0QZaotVebW/w640-h480/20221229_195748.jpg" width="640" /></a></div><p>Now that is a lightweight computer. It is impressively powerful too. It has wired ethernet, and WiFi, plus Bluetooth. At the moment it is playing Black Sabbath, albeit with insufficient Bass... Big Puppy Sigh... I kinda wish I had a 1080p Touchscreen, but there is always room for expansion in the future. The wall mount plate is a VISA Standard, so in the future, when I find a better monitor my little Xmas Pi will bolt right on there... Yee Haw!<br /></p><p><br /></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-4789953964596463722022-06-24T10:45:00.004-05:002022-06-24T10:50:15.000-05:00Eight Planets to See...<p> ...and More... This is a pretty auspicious display of all the other planets in our system. All of the major planets in this solar system, eight of them, are able to be seen from our vantage point at this time. This is pretty rare. Of course you can't see all of them with eyes alone. It takes some time to look at the whole line. Pluto rises at around 11:00 PM, and then you can see the whole line of planets stream over the eastern horizon until dawn. Having a relatively powerful telescope will help a lot...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvQw1Xx8qLwRlY7TjMU6PM95GgAm-YBPZEGeEVCPBBCyhqiX3xYeC8o1CmbAH0iCsfCa2qHdjdTqwz8vB7emB3TeqHp_T9GMez8QDlG-fHgDAy9__avVZrU58Lz0q1_CFuHWQUfUihzFeo3KxJ-8SwYLuGd0nn-viCKcG5suaGneaGa7iLZ0Ni6Zu/s1913/June%2024%202022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1913" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvQw1Xx8qLwRlY7TjMU6PM95GgAm-YBPZEGeEVCPBBCyhqiX3xYeC8o1CmbAH0iCsfCa2qHdjdTqwz8vB7emB3TeqHp_T9GMez8QDlG-fHgDAy9__avVZrU58Lz0q1_CFuHWQUfUihzFeo3KxJ-8SwYLuGd0nn-viCKcG5suaGneaGa7iLZ0Ni6Zu/w640-h362/June%2024%202022.jpg" width="640" /></a></div>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-46173438235117306502021-11-19T08:53:00.001-06:002021-11-19T08:53:03.558-06:00Blood Beaver Moon<p> <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id hzawbc8m" dir="auto">Really
close to a Lunar Eclipse. The Blood Beaver Moon is about 97% Full
Eclipse. It is also the longest eclipse we can see in around 1229
years. The last eclipse like this was in the year 1440, and the next is
in 2669. The moon is close to its apogee, which is the farthest away
from Earth in its orbit. This makes the Moon appear smaller, and
apparently spends more time in the Umbra, Earth's shadow, making the
eclipse last longer. Another thing that makes this lunar orbit unique
is there will also be a Solar Eclipse on December 4, 2021. One Orbit,
Two Eclipses, rare, and unique indeed...</span></p><p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id hzawbc8m" dir="auto"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_ovpDBDE-3Cbx60prjKaxHNvh4OM2bLhdTV5Bcflhuc5WxKIj2h7HUn1q2FOXo4yYF5KwuHa5PFFC1VKJvVQ2WnlcRawKieNQjLS9qz5bTQYmiRhWC_XI8H5xLRBJjHIY1uXe7B1IYw/s2048/20211119_030330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_ovpDBDE-3Cbx60prjKaxHNvh4OM2bLhdTV5Bcflhuc5WxKIj2h7HUn1q2FOXo4yYF5KwuHa5PFFC1VKJvVQ2WnlcRawKieNQjLS9qz5bTQYmiRhWC_XI8H5xLRBJjHIY1uXe7B1IYw/w480-h640/20211119_030330.jpg" width="480" /></a></div><br /> <p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-78073095725269132602021-09-21T03:37:00.005-05:002021-10-06T06:33:32.690-05:0021st Century Star Map<p> Starry Night Software is the 21st Century Star Map. When I first started Stargazing all we had were paper maps. OK, we are working outside, at night, with people that were sensitive about stray light, so using a flashlight was not a good idea. Having a Full Moon helped, but was bad for deep sky observing. So, tricky situation. I've seen a lot of impromptu ways to accomplish the task, but we needed something a lot better.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8VVQ5tCPbD82KJBgZG5X5IDkzIgg17RHl9M7899PShyphenhyphenXhlOWGeM2tuO76rSG9r6_UcfQdxUosSalz7PKAAyFpxQun-AfLCqQzWV09LUM3LIjbnF65qMA8HjtWRvnwqitiQtjFwY9KJc/s1920/Star-Map.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8VVQ5tCPbD82KJBgZG5X5IDkzIgg17RHl9M7899PShyphenhyphenXhlOWGeM2tuO76rSG9r6_UcfQdxUosSalz7PKAAyFpxQun-AfLCqQzWV09LUM3LIjbnF65qMA8HjtWRvnwqitiQtjFwY9KJc/w640-h360/Star-Map.jpg" width="640" /></a></div><p>Starry Night Software has dynamic annotations that change with your zoom level, and observing angles. You can zoom at any portion of the sky up to like 65,000X. Typically the zoom factor will be much smaller. The zoom factor is the blue box at the lower, left part of the screen, and this shot is only 2.32X. But say you wanted to look at M42 exclusively, letz go zoomin...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05kvzoHKAm3gVNEJzIjsYXNBWb-7f61L_QADOI8Iuvn_BhpvnftFjoAFX8hOvWQg_i3qSwbWXpZlNmulQjqpkXBHWc2h-LtY1NMFZ5Vknyuq1kzJ1EsT6l3fEZ9ETHpzch4GAO7xRoWA/s1920/M42-Region.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05kvzoHKAm3gVNEJzIjsYXNBWb-7f61L_QADOI8Iuvn_BhpvnftFjoAFX8hOvWQg_i3qSwbWXpZlNmulQjqpkXBHWc2h-LtY1NMFZ5Vknyuq1kzJ1EsT6l3fEZ9ETHpzch4GAO7xRoWA/w640-h360/M42-Region.jpg" width="640" /></a></div><p>Now at zoom factor 11.5X, you can see other objects become bright enough to see, and get annotated. The annotations have a number of selections as well, from large scale things, like planets, and moons, to the very finest NGC objects. You can even track satellites, and space missions.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXdAgSO9EQbpBWHsfVgYn5egcmDfLE7Y_facWqNvWK8wbjmZ_nBVvorY_RE157suQ9jISiZorntm25vF-4bzN97NZMqKi03hHzwEYbOSXCSyVzVfzC3akxTbmO5QfvXSea3P0R-ptl8U/s1920/Satellite+Tracking.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXdAgSO9EQbpBWHsfVgYn5egcmDfLE7Y_facWqNvWK8wbjmZ_nBVvorY_RE157suQ9jISiZorntm25vF-4bzN97NZMqKi03hHzwEYbOSXCSyVzVfzC3akxTbmO5QfvXSea3P0R-ptl8U/w640-h360/Satellite+Tracking.jpg" width="640" /></a></div><p>The shot above has a few LEO satellites which are SXM8, STAR ONE D2, and SBIRS GEO-5 (USA 315). Low Earth Orbit Satellites track with the movement of the Sun, so they are stationary to the rest of the stars. Then there also a couple geostationary satellites that are IRIDIUM-36, and SL-16 R/B. The geostationary satellites will go flying past your viewpoint, and it is a neat feature. With each object viewed you can click on the object, and get information on demand. What is IRIDIUM-36? Click on the object, then go to the description tab, and you get a synopsis of the object.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwykzBep7j7GmkOMUwxEvAXhDAjfyr51uzb2QJJehLBlrsO0ae8u_bVThhpSuVdUsNlNcCK6MtT24e8QnPcuMOWwR6j99qlg_v7Nw7y_kXgyKZ5o2u8C90m-A5EN347BLatsvzd_EiHc/s1920/Planetary+Features.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwykzBep7j7GmkOMUwxEvAXhDAjfyr51uzb2QJJehLBlrsO0ae8u_bVThhpSuVdUsNlNcCK6MtT24e8QnPcuMOWwR6j99qlg_v7Nw7y_kXgyKZ5o2u8C90m-A5EN347BLatsvzd_EiHc/w640-h360/Planetary+Features.jpg" width="640" /></a></div><p>There are also real time information tabs. When you hover the mouse over objects it provides some information about it. When you zoom in to planets, and moons you can also get surface detail data. The zoom factor in the Moon shot is 40.3X, so the movement of the sky becomes a factor, and your view keeps trying to get away. So, another feature lets you freeze time, so you can take a long look.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-lHysAqUVlldhKQ-XwyrinQgI3cJdEyhN4e4gq7MyQmL1cHSfpGS7B3XI8eSWM_E4waIRu1yDxMjx_lbP9hBowQneOBoSbQIZ_FjjKTJUWhLi7ifsYsC8Wj4T8X0LvY4LZpW3tascsE/s1920/Conjunction+1.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-lHysAqUVlldhKQ-XwyrinQgI3cJdEyhN4e4gq7MyQmL1cHSfpGS7B3XI8eSWM_E4waIRu1yDxMjx_lbP9hBowQneOBoSbQIZ_FjjKTJUWhLi7ifsYsC8Wj4T8X0LvY4LZpW3tascsE/w640-h360/Conjunction+1.gif" width="640" /></a></div>The with the help of a GIF editor you can make these nifty animations. This helps to explain the way the sky works visually. Various motions that celestial bodies make are not always plainly obvious. One way to understand these motions is to collect a bunch of data, and run it in a sequence. Like making a little movie, but with astronomical data. Starry Night Software is a pretty neat tool to use as a Star Chart, but also has voluminous information, some really neat space photography, and will even drive your telescope for you, LOL! Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-54523654424644519962021-09-04T05:55:00.003-05:002021-09-08T05:04:07.558-05:00R U Sirius?<p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id hzawbc8m" dir="auto">Sirius, The Dog Star, is now visible on the eastern horizon
early in the morning. The first sighting on Sirius in the late summer
is a harbinger of cooler weather coming, at long last. Sirius is a part
of the constellation Canis Major, which literally means Big Dog, or
Great Dog. LOL! I know something about that. Also in Canis Major you
can find Messier 41 (M41), or The Little Beehive Cluster. Nice Stars
this morning...</span></p><p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id hzawbc8m" dir="auto"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYVfjSLfwhqYF604jjHEHANqVLPVCj8xWTwoV1t9uttYqv0LUONhil-TrC1Yj-vJwLSbVZEkJX0mAEUvm7q6_WVfJ3GrWNPjuKPYj2vQMnqzlZag_0hZvGLlLUuVsZojl1ss0zSDHNSg/s1920/Canis+Major.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYVfjSLfwhqYF604jjHEHANqVLPVCj8xWTwoV1t9uttYqv0LUONhil-TrC1Yj-vJwLSbVZEkJX0mAEUvm7q6_WVfJ3GrWNPjuKPYj2vQMnqzlZag_0hZvGLlLUuVsZojl1ss0zSDHNSg/w640-h360/Canis+Major.jpg" width="640" /></a></div><br /> <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id" dir="auto" lang="en">Shot of M41, The Little Beehive Cluster...</span><p></p><p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id" dir="auto" lang="en"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheK9pFWt80jhuxhEMDi5_EcfKi4SwV1ZVk5YVb88mGdHHo0bx_hWLOYZqciiAOCONOFn-_TeUEM3UGFbwz8Sj7sVGGrBdtfyO2wjbKmuRmgmrF85XrO4Pk9yU2DIo_SNc8gC4a4pOOiZw/s1920/M41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheK9pFWt80jhuxhEMDi5_EcfKi4SwV1ZVk5YVb88mGdHHo0bx_hWLOYZqciiAOCONOFn-_TeUEM3UGFbwz8Sj7sVGGrBdtfyO2wjbKmuRmgmrF85XrO4Pk9yU2DIo_SNc8gC4a4pOOiZw/w640-h360/M41.jpg" width="640" /></a></div> <p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-59651312567385019082021-06-11T08:47:00.002-05:002021-06-11T08:47:18.088-05:00June Solar Eclipse<p> The Solar Eclipse yesterday happened before dawn here in Denton County, Texas. So, we really didn't get a chance to see it. So to get a shot I've used the Starry Night software once again. This is just after the Eclipse, right at dawn...<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAC0YmWY9m9-pnyaBcbJkzG3F4NJPkmkqApkBKONW8AkviUsGx8eC5Fn10U-LJW7XDse2ZhZJOxpqcGNTrZ1XTvZnq4EHMFaujA3D7s5PAtm1NICySKRUzeSoyMinaABxgQpL5ZHZDn4s/s1920/Eclipse+June+10+2021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAC0YmWY9m9-pnyaBcbJkzG3F4NJPkmkqApkBKONW8AkviUsGx8eC5Fn10U-LJW7XDse2ZhZJOxpqcGNTrZ1XTvZnq4EHMFaujA3D7s5PAtm1NICySKRUzeSoyMinaABxgQpL5ZHZDn4s/w640-h360/Eclipse+June+10+2021.jpg" width="640" /></a></div><p><br /></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-5311526795901762172021-05-31T09:53:00.005-05:002021-05-31T09:57:33.467-05:00Wild Brambles<p> My neighbor calls this stuff Devil Weed. Botanically they are Brambles, more info here <a href="https://northernwoodlands.org/knots_and_bolts/wild-brambles">https://northernwoodlands.org/knots_and_bolts/wild-brambles</a>. Brambles are wild berries that are like Blackberries, Raspberries. OK, yeah I like berries, but not in my front lawn. The Briar Patch comes to mind when thinking of this patch in my yard. The Brambles attempted to take over the southwest corner of my house. Lets call it a sticky situation. The Brambles are covered with millions of tiny thorns. This is much worse than Roses, which have large easily identified thorns. Brambles have tiny thorns, that get microscopic...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjWmmzcLJnQveg06oUpBf1KCMHdu2_g1OgPtglDzppASbRtsVofZynG3vjXRJpySsXCsUakU19JgZMHmJT6OMgAaM5-TCaOgSIaXCoH2uCkG0xhv-kwvhJDLcjwpBPm7FeQ4MlR40XJg/s1699/20210529_163443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1274" data-original-width="1699" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjWmmzcLJnQveg06oUpBf1KCMHdu2_g1OgPtglDzppASbRtsVofZynG3vjXRJpySsXCsUakU19JgZMHmJT6OMgAaM5-TCaOgSIaXCoH2uCkG0xhv-kwvhJDLcjwpBPm7FeQ4MlR40XJg/w640-h480/20210529_163443.jpg" width="640" /></a></div><p>The Brambles are all through the Euonymus shrub, but down the front of the house about 10 feet, and back another 10 feet. The Brambles, like the berries, are vines, called canes, and everywhere they touch the ground they put down roots. The only way to control this one is to get the roots out. If you just pull the tops off they come back, stronger. So, itz kinda of a perpetual task, and if you let it go too long it will turn into the Briar Patch.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGD_lhpS_p_0RW2q9apvdkQCFZDUgaYTcIiilK4U6j-Uppvi7YkAh4R0Rj9yM-0PYIHxSI8ekpslqJG6HQEH8MqU3q0M5_8vP-RIK39BAiC12cc1DwmzyyB6HV7wi7rOrj_g4GhotowSw/s1718/20210529_185516.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1289" data-original-width="1718" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGD_lhpS_p_0RW2q9apvdkQCFZDUgaYTcIiilK4U6j-Uppvi7YkAh4R0Rj9yM-0PYIHxSI8ekpslqJG6HQEH8MqU3q0M5_8vP-RIK39BAiC12cc1DwmzyyB6HV7wi7rOrj_g4GhotowSw/w640-h480/20210529_185516.jpg" width="640" /></a></div>So this task involves careful precision, and attention to detail. If you get tangled up in the Brambles you will get all scratched up. My forearms have scratches all over them. I used heavy leather garden gloves which spared my hands. You can see the difference in the last picture. I found three Hearty Hibiscus plants in there. Several saplings were also in there, one Live Oak, one Pecan, one Pistache, and a Bradford Pear which sprouted by a Rhizome from a close tree. What a mess... I'm still clearing out some dead wood from the Artic Blast last winter, and at least I am getting to clean up the front beds really well.<br />Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-9085429973833931872021-05-26T06:26:00.001-05:002021-05-26T06:26:20.121-05:00Super Blood Flower Moon<p> <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto">The
Lunar Eclipse is happening right now. But, the Moon is over the
horizon, I can't see it. That makes it difficult to take a picture.
With the Starry Night software I can change my viewing location. So, I
took a quick trip to Honolulu, Hawaii to look at the Full Moon, and
Lunar Eclipse. The eclipse is simulated in the Starry Night software,
and appears red like the eclipsed moon should. That is why it is called
a Blood Moon...</span></p><p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFeEcwNTF_Iw1xCjLNC9Sp18tMCAL6y34wvFC17IVHwhp55cCqoxLEnyRk2WVxpSeejSH8Tv4rZ2YhUaJwV5tvFLv_dNts5cV9z58XhbuomoTum1MM06JZ8Z9bVAVEX8ChJsqcMv9US8/s1920/Moon+Eclipse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFeEcwNTF_Iw1xCjLNC9Sp18tMCAL6y34wvFC17IVHwhp55cCqoxLEnyRk2WVxpSeejSH8Tv4rZ2YhUaJwV5tvFLv_dNts5cV9z58XhbuomoTum1MM06JZ8Z9bVAVEX8ChJsqcMv9US8/w640-h360/Moon+Eclipse.jpg" width="640" /></a></div>It is a Super Moon because the Moon is at the Perigee of its orbit, appears larger. It is a Blood Moon because it is a Full Lunar Eclipse. Then it is a Flower Moon because it is May, and the Flowers are blossoming...<br /><p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-2857188268786861922021-05-23T10:08:00.006-05:002021-05-23T10:12:04.207-05:00Carne Guisada<p> OK, think somewhere between Pot Roast, and Chili. Carne Guisada is slow simmered Beef, and Vegetables, but with Southwestern Spices. If you go looking for recipes you'll find a hundred, and they'll all be different. That makes me believe that this recipe is open to interpretation. So this is Carne Guisada ala Z.Monkey.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWK8-KtiRvNwm3wKTItMf2Q4I5eiz44ja6yua9qC7V2B_2bqOFp-JIkVTXe6qKGC8dp5hO-trIUI5YP4yft7a-DJzcaalksriyeOxA8Buw9_pIdD8tyg2RUaI85EBCJUrve-C5t4pXrY/s2048/Carne+Guisada+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWK8-KtiRvNwm3wKTItMf2Q4I5eiz44ja6yua9qC7V2B_2bqOFp-JIkVTXe6qKGC8dp5hO-trIUI5YP4yft7a-DJzcaalksriyeOxA8Buw9_pIdD8tyg2RUaI85EBCJUrve-C5t4pXrY/w640-h480/Carne+Guisada+1.jpg" width="640" /></a></div><p>I started with a Pot Roast trimmed well, and then large diced. That will brown in some Butter while we prepare the vegetationz. It's a Pot Roast so I'm gonna put in the usual Potatoes, Carrots, and Onions. I am not adding Flour to coat the Beef, something you find an a normal Pot Roast Recipe. The Chili spices will thicken the liquids, and make a Chili Gravy.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWc6Yjb4NTELf245nSVRKyXwsEF6y1BeZbcnnW4gqEukokZ_AbvmHW3TXS9naOoXc8vWSH15isCHP-3mc-asNCnElaYSoERr2f3lR9MutcDANCtMWB0WWHHzCBGGhGK7Ux54vCFBsRXo/s2048/Carne+Guisada+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWc6Yjb4NTELf245nSVRKyXwsEF6y1BeZbcnnW4gqEukokZ_AbvmHW3TXS9naOoXc8vWSH15isCHP-3mc-asNCnElaYSoERr2f3lR9MutcDANCtMWB0WWHHzCBGGhGK7Ux54vCFBsRXo/w640-h480/Carne+Guisada+2.jpg" width="640" /></a></div>Here where the deviation starts to occur. I'm adding a couple fine diced Jalapenos. Now we heading into The Chili Realm. Add a 16 oz. Can of whole, peeled Tomatoes chopped cruda with the Tomato water. Add a 8 oz. can of Tomato Sauce. I also added about 2 tsp of Cumin, 2 tbsp of Chili Powder, and 1 tbsp of Paprika for the Chili Spices. You'll also need to add a little water to cover the Beef, and Vegetationz.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPw0tLhmMTDoH-wg4obubhgJS9NqEyMXov2ICAr58ki2lZG3Ep8kYCQ6yKasqgHaiYF4vFrlZ5PYgvnRpUZ7ZtLN1IC0g8d4a3esYoIrBPeDd1QdhdANE1IfdtMkbPp1itzjdktK6aDYE/s2048/Carne+Guisada+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPw0tLhmMTDoH-wg4obubhgJS9NqEyMXov2ICAr58ki2lZG3Ep8kYCQ6yKasqgHaiYF4vFrlZ5PYgvnRpUZ7ZtLN1IC0g8d4a3esYoIrBPeDd1QdhdANE1IfdtMkbPp1itzjdktK6aDYE/w640-h480/Carne+Guisada+3.jpg" width="640" /></a></div><p>Then stir the Guidasa up really well, cover it, and simmer at a really low heat for a couple hours. Once the Guisada is simmered down it is very tender, a lot like Pot Roast, but you have the Chili flavors, and a little heat. It's good rainy day comfort food...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIgyThaiLGEgjyH05c5CeAN7KGRk0tjTtwfy1zyHDPtD9ipoaLE6YYUP2c-CjxP6EdLlOqRpCWnAG6rBuDbKu0qX2p-j-_q7oG-jJNOhWzbT5sF9eSM97wejjij_OV7oBmZ4wONVc4ys/s2048/Carne+Guisada+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIgyThaiLGEgjyH05c5CeAN7KGRk0tjTtwfy1zyHDPtD9ipoaLE6YYUP2c-CjxP6EdLlOqRpCWnAG6rBuDbKu0qX2p-j-_q7oG-jJNOhWzbT5sF9eSM97wejjij_OV7oBmZ4wONVc4ys/w640-h480/Carne+Guisada+4.jpg" width="640" /></a></div><br />Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-73944117961798920282021-05-21T07:13:00.002-05:002021-05-21T18:23:38.949-05:00Mid Spring Brussels Sprouts<p> We have had relatively cool temperatures, and a lot of rain. The Brussels Sprouts are looking really nice. I have been on the lookout for those white moths, and have the sprayer ready. They are really neat plants, and I'm looking forward to trying them. Another couple months...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6pmY_cvqFyASn0jsu4GBKiUnYrhOgm6kD5OhdSQP9S-7oYA0XzSmfyvrC91tzAzv22O5Rmz-ELEbYXNTz4Fqcqv7nLMgOru86WrPsnwiIoMgV64zlvbxP8cf_cbZ_DJq8iXVjA4h7Oc/s1773/20210505_194254.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1330" data-original-width="1773" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6pmY_cvqFyASn0jsu4GBKiUnYrhOgm6kD5OhdSQP9S-7oYA0XzSmfyvrC91tzAzv22O5Rmz-ELEbYXNTz4Fqcqv7nLMgOru86WrPsnwiIoMgV64zlvbxP8cf_cbZ_DJq8iXVjA4h7Oc/w640-h480/20210505_194254.jpg" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZGeb3sXGdZXttES6SYkA4R7DNY-HDjpC_LSjyJfKTIkbC7cQ2F-oll6W9fF9LJ_gHA-qS3YMo0rFY68VpFK_oPkw-8i5nZwRSXtWeNhfbeQIQdfMEc2-DKjxcv8YY8vj9IALxZD97UE/s1903/20210505_191137.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1427" data-original-width="1903" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZGeb3sXGdZXttES6SYkA4R7DNY-HDjpC_LSjyJfKTIkbC7cQ2F-oll6W9fF9LJ_gHA-qS3YMo0rFY68VpFK_oPkw-8i5nZwRSXtWeNhfbeQIQdfMEc2-DKjxcv8YY8vj9IALxZD97UE/w640-h480/20210505_191137.jpg" width="640" /></a></div>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-7658388528824705712021-03-22T14:27:00.003-05:002021-03-22T14:30:53.358-05:002021 Garden Start<p> I already had a small start this year with some Brussels Sprouts, and Onions that have been growing over the winter. We actually got a decent amount of snow this year, and it knocked the garden back all the way. I planted the Brussels Sprouts, and Onions after the Arctic Blast in mid February. Then this past weekend I planted a whole bunch of seeds. Here is most of them...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35dNbvQC_sKnTysnJJudQNKYq5CiXFJDVN5J9dcD6HRIVUMzu6unyZhyphenhyphenDhmKLVvOqGOLaA7sMINx-Mhw02YuZwr3UB-p_-6_294HIOtpvSQ6f6k1zVSyL7-G_Vm-sERD_aCaiuLpx2R8/s2048/Seeds.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35dNbvQC_sKnTysnJJudQNKYq5CiXFJDVN5J9dcD6HRIVUMzu6unyZhyphenhyphenDhmKLVvOqGOLaA7sMINx-Mhw02YuZwr3UB-p_-6_294HIOtpvSQ6f6k1zVSyL7-G_Vm-sERD_aCaiuLpx2R8/w640-h480/Seeds.jpg" width="640" /></a></div><p>Then I also had some Cilantro, and ornamental Pumpkin seeds. So it doesn't look like much now, but in a couple weeks I should have sprouts everywhere. After I got the seeds planted I had a little rain come through the area. It's always good to have some natural water when sprouting seeds.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnCpQds5YVQg3IcG-Xk6YYb7SqJ5C3u3ySm5kndaH3E2V6tboqilzXMfQ_Rc6i-0TVYgjk9MbvtIQFo1OdahMt6W8kN9wutfHq6k6-0wv6n_KY9nExy2vCYkq90kPJf7ehKG0R9ACZyU/s1632/20210322_135225.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1632" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnCpQds5YVQg3IcG-Xk6YYb7SqJ5C3u3ySm5kndaH3E2V6tboqilzXMfQ_Rc6i-0TVYgjk9MbvtIQFo1OdahMt6W8kN9wutfHq6k6-0wv6n_KY9nExy2vCYkq90kPJf7ehKG0R9ACZyU/w640-h480/20210322_135225.jpg" width="640" /></a></div>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-79263878925159859642021-03-22T14:13:00.006-05:002021-03-22T18:59:35.285-05:00Corned Beef Hash and Eggs<p> On St. Patrick Day I made Corned Beef. It was kind of small for a Brisket, only 3 pounds, so it didn't last long. But I did have some leftovers, and decided to use it to make this Corned Beef Hash, and Eggs. There are cans of Corned Beef Hash to be had, but those pale in comparison to this. I'm going to cube the Corned Beef, and Potatoes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uljNM-apeMnf9FW3gWW8X7-td6kh85Tw6Su8PUo93DSjhn5U-WIXhregD0sKz7aM4gdUJA4kpRh5t0k5_fAXeQyWKDlpQGXA2SLP5wk43z-zLmXgvK8ZUAPkbFjwAO4u2tSNzpbOo28/s2048/Corned+Beef+Hash+and+Eggs+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uljNM-apeMnf9FW3gWW8X7-td6kh85Tw6Su8PUo93DSjhn5U-WIXhregD0sKz7aM4gdUJA4kpRh5t0k5_fAXeQyWKDlpQGXA2SLP5wk43z-zLmXgvK8ZUAPkbFjwAO4u2tSNzpbOo28/w640-h480/Corned+Beef+Hash+and+Eggs+2.jpg" width="640" /></a></div><p>Then we'll fry them in a little too much butter. You gotta get that crispy brownness on the Potatoes, and having a little crust on the Corned Beef doesn't hurt. There is a huge difference between this, and what comes in the can.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrl5LRRONmwFZr1OA-W-rQhoV9qM1tF1rllbQby9oZ6rs96VJasaSvVBwu7YTn5-o8DLhgmHGf5toTQT54bAulZ4NKFWVWekK1UOOhv6A113zJDGb2gnutNP_n4C1qMHwNPF4JsiadLQ/s2048/Corned+Beef+Hash+and+Eggs+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrl5LRRONmwFZr1OA-W-rQhoV9qM1tF1rllbQby9oZ6rs96VJasaSvVBwu7YTn5-o8DLhgmHGf5toTQT54bAulZ4NKFWVWekK1UOOhv6A113zJDGb2gnutNP_n4C1qMHwNPF4JsiadLQ/w640-h480/Corned+Beef+Hash+and+Eggs+3.jpg" width="640" /></a></div><p>Then once the Potatoes, and Corned Beef get a little brownness, add some whole Eggs right on top, and cover. A tight fitting lid helps get the eggs perfect. The steam will cook the top of the Eggs.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidW8NUH-bAHfl9l5RvvvdigU6YTQ8oevaG1t7Y9WGdhBRaOgFIdELd8TFmz9IbT3dGU40sLqU7Zt3C_0axC6vGqA5g9rbURMTad-_ks0rACDi8PdDTwQrEjJEbA7fI7o87z1y-Lttos0U/s2048/Corned+Beef+Hash+and+Eggs+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidW8NUH-bAHfl9l5RvvvdigU6YTQ8oevaG1t7Y9WGdhBRaOgFIdELd8TFmz9IbT3dGU40sLqU7Zt3C_0axC6vGqA5g9rbURMTad-_ks0rACDi8PdDTwQrEjJEbA7fI7o87z1y-Lttos0U/w640-h480/Corned+Beef+Hash+and+Eggs+4.jpg" width="640" /></a></div><p>Once the Eggs have got the desired doneness slide the whole mixture on to a plate, add a little Black Pepper, and maybe some hot sauce. Corned Beef Hash, and Eggs is something I ate a lot when I was a kid, and I don't remember liking it very much. That is probably because of that can. This one is a lot better.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAG0KNzciUXV4BIKYl5wWFp_oVgNl_cEbqhebDwcVd6EpBvwOU3VuwLBrLXTpcgttmSfYf_HnIbkFsManneShJ4EkC2cUY0nNbZNUZJZClM4O1Vvh33JzmULhtwidJ9BGBjZfNI2D8I4/s2048/Corned+Beef+Hash+and+Eggs+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAG0KNzciUXV4BIKYl5wWFp_oVgNl_cEbqhebDwcVd6EpBvwOU3VuwLBrLXTpcgttmSfYf_HnIbkFsManneShJ4EkC2cUY0nNbZNUZJZClM4O1Vvh33JzmULhtwidJ9BGBjZfNI2D8I4/w640-h480/Corned+Beef+Hash+and+Eggs+1.jpg" width="640" /></a></div><p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-35183316300902084852021-03-19T09:30:00.002-05:002021-03-19T09:30:31.197-05:00Conjunction Animation<p> <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto">OK,
we had the Capricornus Conjunction back on March 10. The planets, and
constellations have moved around since then. We had another conjunction
on March 13 which was the Sun, the new Moon, Venus, and Neptune. To
describe how these things happened I compiled this animation which shows
the movements in the sky.</span></p><p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicvp_EIdGcJ-NOWPYVu1ffVgty01OBLLygspqygNUDGt9gbfs__o8dzKQ8qZhYIfsiXZaOhIypKcW69ooNtirtAkZBvWJSh410qqyYV1P0wNcvNBOeQvs1HLiG68kdX78OAvb4_Qk904/s1920/Conjunction+1.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicvp_EIdGcJ-NOWPYVu1ffVgty01OBLLygspqygNUDGt9gbfs__o8dzKQ8qZhYIfsiXZaOhIypKcW69ooNtirtAkZBvWJSh410qqyYV1P0wNcvNBOeQvs1HLiG68kdX78OAvb4_Qk904/w640-h360/Conjunction+1.gif" width="640" /></a></div><br /> <p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-72869085179659857232021-03-09T07:46:00.004-06:002021-03-09T07:46:38.821-06:00March 9th Conjunction in Capricornus<p> <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto">Itz
all cloudy this morning, Bummer. Well, not going to see a conjunction
that way. OK, we'll use the Starry Night Software instead. The
software can embellish illustrations of the constellations for a more
dramatic effect. I also adjusted the filters to see the relevant
stellar objects, and not all the stuff we don't want to see.</span></p><p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9UcIhtIDj8agQxNxWsp12-CrD9NWTV06TepFSFQmdGxOguR8tH2zUGc27SxpnVe6aFDWWfGIZeVTWL8_prUOx40v_qZ8kNI7FzZBb3NIYUwtHlSYmGRP8mVhGQ9cQAKRQH-AcvVH-co/s1920/Conjunction+March+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9UcIhtIDj8agQxNxWsp12-CrD9NWTV06TepFSFQmdGxOguR8tH2zUGc27SxpnVe6aFDWWfGIZeVTWL8_prUOx40v_qZ8kNI7FzZBb3NIYUwtHlSYmGRP8mVhGQ9cQAKRQH-AcvVH-co/w640-h360/Conjunction+March+9.jpg" width="640" /></a></div><br /> <p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-30920976113578342782021-03-07T12:56:00.000-06:002021-03-07T12:56:03.612-06:00Prelude to a Conjunction<p> <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55
a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w
c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto">Prelude to a Conjunction. On Tuesday, and Wednesday
this week we have a formal conjunction in Capricornus which is
the Conjunction of Mercury, Jupiter, and Saturn. This
conjunction will be low on the east horizon, and right at dawn,
so it will be difficult to see outside. But, we need to look at
a little bigger picture. On March 9th, and 10th we'll see The
Sun, The Moon, Mercury, Venus, Jupiter, Saturn, Neptune, and
Pluto in 60 degree section of the sky. This is the biggest
collection of astronomical objects in the smallest portion of
sky that I have ever seen. Also, of you want to widen the window
a bit you could also include Eris, Ceres, and Uranus. From the
signals I am getting from fellow astronomers, and astrologers
the last time the eastern sky was this crowded was in the late
1700's.</span></p><p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55
a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w
c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWfSmPBWIMoxxObtZnJReSlaSeO5_FMyjwovKQsJSxABpzN6xQfSoDvoH3MBsc0J_uF4ojLbSkWDIbx1H5MO4u-0aFTT4QEcdcFAU13MEySQ3NgxaJq2j6rpaEvHRjg8FMG2w6aIjAKE/s1920/Prelude+to+a+Conjunction.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWfSmPBWIMoxxObtZnJReSlaSeO5_FMyjwovKQsJSxABpzN6xQfSoDvoH3MBsc0J_uF4ojLbSkWDIbx1H5MO4u-0aFTT4QEcdcFAU13MEySQ3NgxaJq2j6rpaEvHRjg8FMG2w6aIjAKE/w640-h360/Prelude+to+a+Conjunction.jpg" width="640" /></a></div><br /> <p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-22126208587563885222021-02-17T20:44:00.001-06:002021-02-17T20:44:09.377-06:00Big Country Breakfast<p> Dallas, Texas, has been sacked, snowed under, by two inches of snow. Snow Day! Whoo Hoo! LOL! Now what we need on a Snow Day is a Big Country Breakfast. I've been craving Biscuit, and Gravy over the last few days, and I wanted to get some of those canned biscuits at the grocery store. Well, the grocery store is closed, Doh! So, I made home made Rosemary Biscuits. We're gonna need Sausage, Gravy, and Eggs too. Oh yeah, gonna need a nap after this.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadCTEOIFFzy5X8M0GyavpKoiactFZ0V8xu-E7g-OJcbCON1h7KBsDe1Q_jaSops_rJk_ciGhAVKWi36HkOXjve6qfs5smhiUhJLUnQahyKn29fWiDshlSPGRnhHIle5RvGCotVcFK7Hg/s2048/Rosemary+Biscuits+and+Gravy+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadCTEOIFFzy5X8M0GyavpKoiactFZ0V8xu-E7g-OJcbCON1h7KBsDe1Q_jaSops_rJk_ciGhAVKWi36HkOXjve6qfs5smhiUhJLUnQahyKn29fWiDshlSPGRnhHIle5RvGCotVcFK7Hg/w640-h480/Rosemary+Biscuits+and+Gravy+1.jpg" width="640" /></a></div><p>This is all fairly easy to make, just a little time consuming. I cook from scratch when I have the time, and it is well worth it. Home made food is always better. If you take the time, and make it right, it is nutritionally, and culinarily better. It is made by you for you and yours. Specific custom made food for your pleasure. So fry up the sausage. Then use the fat from the sausage, some flour, and milk to make gravy. Pan fry some eggs, and then pile it on a plate. Om Nom Nom Nom...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE0YdHHPUwpsLYNlOKy69uJpzCYIONC_FPViOVkS64bGtBxa3DjlMNSCj9wQKnZHZ7GlZhUr7zGsiLQX6JJ4mM_YSLj_TIi3alIWpSdmwYB_nVCT4Tf23Nv2J5PeA5gEoz0k3Ko9TfU4/s2048/Rosemary+Biscuits+and+Gravy+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE0YdHHPUwpsLYNlOKy69uJpzCYIONC_FPViOVkS64bGtBxa3DjlMNSCj9wQKnZHZ7GlZhUr7zGsiLQX6JJ4mM_YSLj_TIi3alIWpSdmwYB_nVCT4Tf23Nv2J5PeA5gEoz0k3Ko9TfU4/w640-h480/Rosemary+Biscuits+and+Gravy+2.jpg" width="640" /></a></div><p style="text-align: center;">Snow Day Nom Nomz...<br /></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-88126560435197570622021-02-17T20:25:00.003-06:002021-02-17T20:29:09.010-06:00Rosemary Biscuits<p>We are all snowed in. In Dallas, Tx., a couple inches of snow will shut everything down. I'm craving Biscuits, and Gravy, and none of my favorite breakfast places are open. Wut to do... Wut to do...</p><p>Well, I've got all the stuff to make Biscuits, LOL! There you go... Lets make Rosemary Biscuits...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoEFGc_s_DvaI29q2YMGLv08Zn5XcuunJ1SFYX7JjgFCFPXiHmegp81OJpW5QYUKazTKEqJrT4iuwwHcvMbiQOzIu1Pw5SlxEKbaNCS5tp3UsN21rHjKMNn0gj43xSlGGcyVB4vaZsuQ/s2048/Rosemary+Biscuits+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoEFGc_s_DvaI29q2YMGLv08Zn5XcuunJ1SFYX7JjgFCFPXiHmegp81OJpW5QYUKazTKEqJrT4iuwwHcvMbiQOzIu1Pw5SlxEKbaNCS5tp3UsN21rHjKMNn0gj43xSlGGcyVB4vaZsuQ/w640-h480/Rosemary+Biscuits+1.jpg" width="640" /></a></div><p>Biscuits are one of the easiest breads to make, but there is a specific process to make them light, and fluffy. It's not a difficult process, but very specific, and thermally dependent. OK, we're baking right, so we need heat, but cold is just as important. OK, we are going to start with two cups of flour, a stick of butter, salt, sugar, baking powder, milk, and some Rosemary sprigs.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyTLMyHcot4sOa8HR0VNNxSDZTNfujgHHGsEYVk5EXjoZcXJqiC-8chDrMFS4VWJltd9W0Ywl-d3fkPWZl_LVLl8tK9ExCrHsjQmE9Vcu5NLyk0Q03yHTsi3O_m5ZbgtS9lQPx2IuvQ4/s2048/Rosemary+Biscuits+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyTLMyHcot4sOa8HR0VNNxSDZTNfujgHHGsEYVk5EXjoZcXJqiC-8chDrMFS4VWJltd9W0Ywl-d3fkPWZl_LVLl8tK9ExCrHsjQmE9Vcu5NLyk0Q03yHTsi3O_m5ZbgtS9lQPx2IuvQ4/w640-h480/Rosemary+Biscuits+2.jpg" width="640" /></a></div><p>Biscuits, a Quick Bread, depends on a chemical reaction for leavening. The Baking Powder will react with the milk when heated, and produce Carbon Dioxide gas which causes the Biscuit to rise in the oven. The leavening makes the Biscuits light, and fluffy as they bake.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMi-xag_N6KTcnwJ0f7-fc4iDoeRyLS1px5uxS_FOmPZ-297qqSuA59XERaV1dWC2LO0JBKGyfKvtSeNaquE1o2zkdHokS7H1BYN32KuJ8pyQAGmCZoGt32xP81kV9OUjtLh5BEKdIAQ/s2048/Rosemary+Biscuits+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMi-xag_N6KTcnwJ0f7-fc4iDoeRyLS1px5uxS_FOmPZ-297qqSuA59XERaV1dWC2LO0JBKGyfKvtSeNaquE1o2zkdHokS7H1BYN32KuJ8pyQAGmCZoGt32xP81kV9OUjtLh5BEKdIAQ/w640-h480/Rosemary+Biscuits+3.jpg" width="640" /></a></div><p>There are a lot of different flavoring that you can add to your Biscuits. This time I am using Rosemary. I have a tremendous surplus of Rosemary, so I might as well use it somewhere. So, I pull the leaves off the Rosemary sprigs, and then chop them thoroughly. Rosemary is a very healthy herb, so get it in your diet where you can. Next we need to "Cut" the butter into the flour. This is a special process for Biscuits that make them light, and fluffy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYH9rb8RjoozBWhfeFaOJFRidP7jv7CVRzQ3VAEgQCGwra7PAhJS6Q6AVYXQWhG2X91cv2uMDff1o1J0kjPEgYU5obIoVnboDNPzQyHQJreaULduBZRk2I8s99My9UVDx8Rbk2ikrNLG0/s2048/Rosemary+Biscuits+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYH9rb8RjoozBWhfeFaOJFRidP7jv7CVRzQ3VAEgQCGwra7PAhJS6Q6AVYXQWhG2X91cv2uMDff1o1J0kjPEgYU5obIoVnboDNPzQyHQJreaULduBZRk2I8s99My9UVDx8Rbk2ikrNLG0/w640-h480/Rosemary+Biscuits+4.jpg" width="640" /></a></div><p>Cutting the butter into the flour is exactly what it means. This is where the cold comes in too. You want to take very cold butter, and cut it into small pieces. Put the small pieces of butter into the flour, and coat them with the flour. Chop up the whole stick of butter in this manner. Then use a couple butter knives to shear the butter into smaller pieces, in the flour. This coats the butter with flour, and as you continue cutting the pieces of better get smaller, and smaller. Then, at the end of this process I even get my fingers in there, and grind the butter into even smaller pieces. The flour should look mealy at the end of this process. Now we'll add 2/3s of a Cup of Milk, and mix just enough to incorporate the Milk. Do Not over mix, or over work the Biscuit Dough.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcANJ9JvVmb6IGNHa9D0taMEZhsC5Un-PVogiYXzxt2Iyl3bRtJxgoxYuEkklUdsCCa7d6fvpxc4kEsHXQe-vOLm5v24WxF86qS5dECZyT2o9lK_2nI6UER9H77Gsw8g2zbDJlVZ7awWA/s2048/Rosemary+Biscuits+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcANJ9JvVmb6IGNHa9D0taMEZhsC5Un-PVogiYXzxt2Iyl3bRtJxgoxYuEkklUdsCCa7d6fvpxc4kEsHXQe-vOLm5v24WxF86qS5dECZyT2o9lK_2nI6UER9H77Gsw8g2zbDJlVZ7awWA/w640-h480/Rosemary+Biscuits+5.jpg" width="640" /></a></div><p>At first it will seem like there is not enough liquid to hydrate the Biscuit Dough. Dread Not... Dump the Biscuit Dough out on the cutting board, and knead it. Make sure you incorporate all the flour. Press it down, fold it, press it down again, get the loose flour in there, fold it over, press it down again. Then finally form the Biscuit Dough into a half inch thick mass. Notice here that all the flour has been incorporated, the Biscuit Dough is evenly hydrated, and the cutting board is clean. You have to knead the Biscuit Dough a while to get the Milk evenly distributed within it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxslZJARlK0Ga2jS2kbhF3-ed1Y0RSUP6gxicjvaWkr3qR48luzQE20EtI9kyxEejShdqK5eHZaokyC8WGdkjC_U3EPObIHnKZzdtdYEUds5qzj9h1xacsKvu43QWBvQfk1tM2seP_hI/s2048/Rosemary+Biscuits+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxslZJARlK0Ga2jS2kbhF3-ed1Y0RSUP6gxicjvaWkr3qR48luzQE20EtI9kyxEejShdqK5eHZaokyC8WGdkjC_U3EPObIHnKZzdtdYEUds5qzj9h1xacsKvu43QWBvQfk1tM2seP_hI/w640-h480/Rosemary+Biscuits+6.jpg" width="640" /></a></div><p>Now, at this point, you can use one of those biscuit cutter forms to make nice round biscuits. I don't need mine to be that fancy. I'll just make some geometric cuts to divide the Biscuit Dough into some number of pieces. This is not critical, and you can form them into whatever shape you like.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE1jeyklAYtuqTNhy8RFGzSI3fMeskVScs-XzOAh5t5oxxTSE2tkVcERwg8h5QFlvoEeCFLsfU22BGu-LRry5K3cV3DbyU2_e55dcBmwTUVHFXBcE5EgBcpqtkar29gprpRKcR_tJs10/s2048/Rosemary+Biscuits+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE1jeyklAYtuqTNhy8RFGzSI3fMeskVScs-XzOAh5t5oxxTSE2tkVcERwg8h5QFlvoEeCFLsfU22BGu-LRry5K3cV3DbyU2_e55dcBmwTUVHFXBcE5EgBcpqtkar29gprpRKcR_tJs10/w640-h480/Rosemary+Biscuits+7.jpg" width="640" /></a></div>Then I'll offload the Biscuit Dough on to a well oiled baking sheet, and bake them for 15 to 20 minutes in a 425F Oven. I give them a little space between the pieces so all the sides can get some color. This is where the Magick happens. The Milk reacts with the Baking Powder, produces Carbon Dioxide Gas, and causes the Biscuit Dough to rise. The butter melts, and lets the Biscuit Dough have flaky layers. The Milk Solids in the Butter add protein to the Biscuits, as well, as the Milk. Rosemary Biscuits are very hearty, and you are probably going to need a nap after breakfast.Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-4798423460418479032021-02-15T09:37:00.004-06:002021-02-15T09:50:15.561-06:002021 Snow Shotz<div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJF7dYkwHh2_2qLQcm3dVtvqSCIWDPBU8eJmUYtPTq_TIbo-9J8iCtudpMUmejG9qioAhTmAqX0V24nBNCzAEmPNBoWBk0F-6EIJQoCTPxpPsu2639F3cHC0qkFd7oemzLCqSuzQY4lvM/s2048/20210215_085647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJF7dYkwHh2_2qLQcm3dVtvqSCIWDPBU8eJmUYtPTq_TIbo-9J8iCtudpMUmejG9qioAhTmAqX0V24nBNCzAEmPNBoWBk0F-6EIJQoCTPxpPsu2639F3cHC0qkFd7oemzLCqSuzQY4lvM/w640-h480/20210215_085647.jpg" width="640" /> </a></div><div style="text-align: center;"> The Garden Fence<br /></div></div><div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzjjLbVSAqvANH3ZJ8teq4Xq4FUqLzBeqNW_vMG76WJUJi0SPmTNAwVHXQtRUdprMWcMbxaNT0KlIaB96C1ZLw7zp7-6gOki6xShpNVnHFRAVAXuX2U-ZdJM5ZaZV6vP9o0S_BdEViBQ/s1922/20210215_085707.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1442" data-original-width="1922" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzjjLbVSAqvANH3ZJ8teq4Xq4FUqLzBeqNW_vMG76WJUJi0SPmTNAwVHXQtRUdprMWcMbxaNT0KlIaB96C1ZLw7zp7-6gOki6xShpNVnHFRAVAXuX2U-ZdJM5ZaZV6vP9o0S_BdEViBQ/w640-h480/20210215_085707.jpg" width="640" /></a></div></div><div style="text-align: center;">Snowy Rosemary</div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNVcJDUjHAtYLx8P86V7adCej-MTAHNdoSkj-Hwci6qfMZSWWiIsRXLW8Ho2SV5cr6LzWBbIsXJULD2VTxWFG_NWpTDYWbgUqWLz3_1R3NxZb9PEiadWy3hw8mVWLakz3txzEnT1TBVI/s2048/20210215_085749.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNVcJDUjHAtYLx8P86V7adCej-MTAHNdoSkj-Hwci6qfMZSWWiIsRXLW8Ho2SV5cr6LzWBbIsXJULD2VTxWFG_NWpTDYWbgUqWLz3_1R3NxZb9PEiadWy3hw8mVWLakz3txzEnT1TBVI/w640-h480/20210215_085749.jpg" width="640" /></a></div><div style="text-align: center;">The Smoker is now an Icebox<br /></div><div><div style="text-align: center;"></div><div><p></p></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8fyoQcbFwrPWAfe6d0rQSud9PrO5_LdP3UZplicFhubX28geyC2_tYy0RIaUorenyCRKSKQXgzHvmalj0SzL7GvGkngj7e9K__yJmhLH5p2N5HpQx26NXT_Ut3IJcdo6tmF2LbHq0t8/s2048/20210215_085724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8fyoQcbFwrPWAfe6d0rQSud9PrO5_LdP3UZplicFhubX28geyC2_tYy0RIaUorenyCRKSKQXgzHvmalj0SzL7GvGkngj7e9K__yJmhLH5p2N5HpQx26NXT_Ut3IJcdo6tmF2LbHq0t8/w640-h480/20210215_085724.jpg" width="640" /></a></div><div style="text-align: center;">Condenser Fan pattern<br /></div>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-10332457398490468842021-02-13T20:07:00.006-06:002021-02-13T20:12:07.736-06:00Detroit Style Pizza<p> Pan Pizza is nothing new for me, but the Detroit Style Pizza has it's own way of being. It is a Pan Fried Pizza, but the way it goes together is a little different than anywhere else. The Cheeze goes directly on the crust, then toppings, and sauce on top, but not everywhere, just a few stripes. I guess it is sort of like Cincinnati Chili, kinda weird to us South Westerners.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5OsC9YTQfSdus_UwG0pwjmhALdiIOdQ8gBPYdEh6NvGL8q8pyx5Zu3Rf2l6GLAB-_7yg_E3nM7t4aMiwq3excUcz9JR80wrM2syv6w9M-xhURAP2OFB8cU3hYMSWZ9_WMleBv8roNCo/s2048/Detroit+Style+Pizza+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5OsC9YTQfSdus_UwG0pwjmhALdiIOdQ8gBPYdEh6NvGL8q8pyx5Zu3Rf2l6GLAB-_7yg_E3nM7t4aMiwq3excUcz9JR80wrM2syv6w9M-xhURAP2OFB8cU3hYMSWZ9_WMleBv8roNCo/w640-h480/Detroit+Style+Pizza+1.jpg" width="640" /></a></div><p>Now, since this is my first Detroit Style Pizza, I had some trouble shedding my old ways, and did the toppings like I usually do. Sauce on the dough, then cheeze, and toppings on top. Maybe I'll do it more correctly next time. It turned out good, and very filling, much more dough than my normal Pizza.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScfQLzUMfXscxXebYizmt5Bm_ocOOWivvilWuHgxkXcBBF6j9-o0uHQU6Rr_nh7LOziVoOmonj3K6IxOnqxgaVQhbvgDORPANTU9TAckEDlQ3PcxVxZhIst1INH_S96DWaDcBjY1-ey8/s2048/Detroit+Style+Pizza+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScfQLzUMfXscxXebYizmt5Bm_ocOOWivvilWuHgxkXcBBF6j9-o0uHQU6Rr_nh7LOziVoOmonj3K6IxOnqxgaVQhbvgDORPANTU9TAckEDlQ3PcxVxZhIst1INH_S96DWaDcBjY1-ey8/w640-h480/Detroit+Style+Pizza+2.jpg" width="640" /></a></div><p>It's a standard pizza dough crust with flour, yeast, salt, sugar, olive oil, and water. Also mixed together just like I usually do with my other pizza dough. The main difference is the way that it is risen. First I'm going to make the dough, then place it in a oiled bowl, and let it rise for several hours.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8W3-g2X4fZfGF1Wpp4HcUL9hb3vFN32PLlo_gPE8DdunwYEWOSril_AMItv2Oa_e5gLfSZyyblUvHKXbVJMpMczYQ7xHo1ztxKXGhrS4NrAYtSBeU8Gb0jV84k5VMmw63EqjOqFIFJpM/s2048/Detroit+Style+Pizza+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8W3-g2X4fZfGF1Wpp4HcUL9hb3vFN32PLlo_gPE8DdunwYEWOSril_AMItv2Oa_e5gLfSZyyblUvHKXbVJMpMczYQ7xHo1ztxKXGhrS4NrAYtSBeU8Gb0jV84k5VMmw63EqjOqFIFJpM/w640-h480/Detroit+Style+Pizza+3.jpg" width="640" /></a></div><p>Then we'll gently form it into a pan. Give it a little stretch, but not too much, you don't want to break the gluten chains. The double rise will give the dough a sourdough consistency, with lots of air pockets inside. This makes the inside of the dough soft, while the fried exterior will get krunchy. Then we'll let the dough rise again for another hour.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnSbkGTcOUfT4OKoBFruuzMJkbed1o05jCLuWWi9b3WltGB86RZmrB3r87ybYAmf2kpgdS-4bcSiiNZnd8FDNVqnUaosM4MHhuNdkXR_RrpbxgTqScZ7qIv2saR4ARrZnh4TGGtu6V7U/s2048/Detroit+Style+Pizza+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnSbkGTcOUfT4OKoBFruuzMJkbed1o05jCLuWWi9b3WltGB86RZmrB3r87ybYAmf2kpgdS-4bcSiiNZnd8FDNVqnUaosM4MHhuNdkXR_RrpbxgTqScZ7qIv2saR4ARrZnh4TGGtu6V7U/w640-h480/Detroit+Style+Pizza+4.jpg" width="640" /></a></div><p>After the second rise the dough is puffy, the gluten chains have loosened up a bit, and we can push the dough into the corners of the pan. We'll punch it down a little with this final form fitting the pan, but the dough will rise again in the oven.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ze3-4bKwBDUvBrWJIdCYZ_w7PVn9pad49pXOHZTfxFwPKdRKp0fLdEy9nr_2bI19XdnxKKgeFLZfLNwS2Ph3j2hhh2EEypUlTgCSfbvJZ87zqF8QnBQcCWP3JjWATu4cCMBqf-fcb3o/s2048/Detroit+Style+Pizza+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ze3-4bKwBDUvBrWJIdCYZ_w7PVn9pad49pXOHZTfxFwPKdRKp0fLdEy9nr_2bI19XdnxKKgeFLZfLNwS2Ph3j2hhh2EEypUlTgCSfbvJZ87zqF8QnBQcCWP3JjWATu4cCMBqf-fcb3o/w640-h480/Detroit+Style+Pizza+5.jpg" width="640" /></a></div><p>This works best if you can get the dough all the way into the corners. We don't want the sauce, and the cheeze to get down to the bottom of the pan. I had a little trouble with this on my first attempt.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbadmkCIOFMBnDzIB9NZ_OpKnWkaOScQLeRdA8ipP3YR20f0AaRmCHK_7FtN3sS9604AkCFpHeIN0V5CUXcDjG0k8oMFJoVBUaYSKcugQCazzn_arRstSc-bTOfmSA9EFw5C-g-qpYsU/s2048/Detroit+Style+Pizza+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbadmkCIOFMBnDzIB9NZ_OpKnWkaOScQLeRdA8ipP3YR20f0AaRmCHK_7FtN3sS9604AkCFpHeIN0V5CUXcDjG0k8oMFJoVBUaYSKcugQCazzn_arRstSc-bTOfmSA9EFw5C-g-qpYsU/w640-h480/Detroit+Style+Pizza+6.jpg" width="640" /></a></div><p>I'm going to sauce the dough all the way to the edges. This pizza will be in the oven for 15 to 20 minutes, and the exposed dough will get blackened.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZy4Z_qHvo62ZH0cEIX41idSq1NhtREGzfgpdL1npPfSsJjG9DSxboYgUn7uDeeOmwJUK2hWmP6qaktog4CLKtUwkhaXUC8568sVld0BMo5GZwnuWMmVbRPG_83IsqBIGKahT_uCelX_4/s2048/Detroit+Style+Pizza+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZy4Z_qHvo62ZH0cEIX41idSq1NhtREGzfgpdL1npPfSsJjG9DSxboYgUn7uDeeOmwJUK2hWmP6qaktog4CLKtUwkhaXUC8568sVld0BMo5GZwnuWMmVbRPG_83IsqBIGKahT_uCelX_4/w640-h480/Detroit+Style+Pizza+7.jpg" width="640" /></a></div><p>I'm also going to run the cheeze out to the edge of the crust as well. In the corners I slopped the cheeze off the edge of the crust, and it wound up burning. With a traditional Detroit Style Pizza you want the cheeze to go over the edge of the dough, but not get down to the bottom of the pan. This is a process feature that I haven't mastered yet. I can see that correctly making a Detroit Style Pizza is an art that takes some practice to master.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMY2jUo-t_KYPUhnERhEdJEmGRtoUBqtecFJ6E8a1oDZhbfjTeRB800cX9ki3WIsnGM55DeizLQj6iWXGAPF_RKOs2qNv8yDTqdKv7iseZLOD8YC_vKntoYuaYtzpXhv9S3gjS5EUzG14/s2048/Detroit+Style+Pizza+8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMY2jUo-t_KYPUhnERhEdJEmGRtoUBqtecFJ6E8a1oDZhbfjTeRB800cX9ki3WIsnGM55DeizLQj6iWXGAPF_RKOs2qNv8yDTqdKv7iseZLOD8YC_vKntoYuaYtzpXhv9S3gjS5EUzG14/w640-h480/Detroit+Style+Pizza+8.jpg" width="640" /></a></div><p>Then for the toppings. Traditional Detroit Style Pizza is Pepperoni only, but you know I have to add my favorites. I was tempted to make a special with Pepperoni, Sausage, Green Pepper, Onion, and Mushroom, but decided to keep it simpler. So, in addition to the traditional Pepperoni I added Kalamata Olives. They have been a recent favorite of mine. Then we toss the Pizza in a 475F Oven for 15 to 20 minutes...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBUA0eZUKdAYXAbImcd4HQx9sxmMLma7VbP5jVoASOpwsr4-AloYtQJd_05Ub1blhN_9rqgnM7HzAXkyuwl0xlE8i9phmvshjf8pILzUUEqIXHGPmHIFr6HPcS_ahkuL85JoSHWahmyk/s2048/Detroit+Style+Pizza+9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBUA0eZUKdAYXAbImcd4HQx9sxmMLma7VbP5jVoASOpwsr4-AloYtQJd_05Ub1blhN_9rqgnM7HzAXkyuwl0xlE8i9phmvshjf8pILzUUEqIXHGPmHIFr6HPcS_ahkuL85JoSHWahmyk/w640-h480/Detroit+Style+Pizza+9.jpg" width="640" /></a></div>Bam! Detroit Style Pizza, ala Z.Monkey... Meh, fairly close, Mo Betta next time...Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-19054525780291970872021-02-01T11:36:00.006-06:002021-02-01T22:09:38.625-06:00Planetary Conjuction March 9, 2021<p> <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto">There
will be a planetary conjunction in the constellation Capricornus on
March 9. 2021. Plus the crescent moon will join them. But if you take a
little wider view there are two more planets in the vicinity. Mercury,
Jupiter, Saturn, and the crescent moon will be in Capricornus. But
within close proximity will also be Pluto, and Venus. Venus is close to
the Sun in Aquarius, and Pluto is the other direction in Sagittarius. I
think the last time I saw 5 planets in such close proximity was back in
2015.</span></p><p><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimc5H1hfevxIRsdSQpsr2fNaw95vLX6fzCxUpWNRiND67Bu2X81hTkiXn8gPRWufiksmenK5kNKhf8ZQ63Be7ERT9e_o6sm9oSMisQILXsPM9mbN26cf4d_AbOIFPKPqcyrLeeABH-0OQ/s1920/March.9.2021.Planetary.Conjunction.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimc5H1hfevxIRsdSQpsr2fNaw95vLX6fzCxUpWNRiND67Bu2X81hTkiXn8gPRWufiksmenK5kNKhf8ZQ63Be7ERT9e_o6sm9oSMisQILXsPM9mbN26cf4d_AbOIFPKPqcyrLeeABH-0OQ/w640-h360/March.9.2021.Planetary.Conjunction.jpg" width="640" /></a></div><p><br /> Here is another shot with the constellation stick figures...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hnGORIDZLdCVSEwS7pUW6DBJ3eJKvf_VwDhVnA7OVxJoDnVovgG9nTj-Y1Cj5DsM9AXHzHaMWxfro2U5ffgRTZGlD8dz9V6-zo7fiUtt9Q20cYPNuXCmsSRoNgZob4jya0qOfvHIpkQ/s1920/March.9.2021.Planetary.Conjunction.Stix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hnGORIDZLdCVSEwS7pUW6DBJ3eJKvf_VwDhVnA7OVxJoDnVovgG9nTj-Y1Cj5DsM9AXHzHaMWxfro2U5ffgRTZGlD8dz9V6-zo7fiUtt9Q20cYPNuXCmsSRoNgZob4jya0qOfvHIpkQ/w640-h360/March.9.2021.Planetary.Conjunction.Stix.jpg" width="640" /></a></div><br /><p><br /></p><p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0tag:blogger.com,1999:blog-982034745875864094.post-49889835733278040112021-01-29T22:09:00.000-06:002021-01-29T22:09:21.439-06:00Aloe Experiment<p> You might call this the unintentional Aloe Experiment. I have this Aloe Plant that I took to work. I had often wondered if I had damaged it, or planted it wrong because it never did well at work. It was in a laboratory environment. Artificial light, industrial chemicals, and a continuously chaotic environment were the normal conditions for this Aloe Plant. It, always looked sad, and sickly. So, I wound up taking it home thinking that it might do better there.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vguLbI1q_ju0-GcszznWvVNkNdKdE_lTrYZ4itytax10prOEEMB7lgE2udlBE1Wsm3zb_1IJQVbeYwZ-9C5T0_2G2YqfVOJoEgybsaZ6Sycg1X2_3Pjvv2d-ZNZIupW56Zkp0zjMsmM/s2048/Aloe+Experiment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vguLbI1q_ju0-GcszznWvVNkNdKdE_lTrYZ4itytax10prOEEMB7lgE2udlBE1Wsm3zb_1IJQVbeYwZ-9C5T0_2G2YqfVOJoEgybsaZ6Sycg1X2_3Pjvv2d-ZNZIupW56Zkp0zjMsmM/w480-h640/Aloe+Experiment.jpg" width="480" /></a></div>When I got it home I put it out in the garden for a couple months, and then it has spent another month inside because it is winter, and cold outside. So, tonight I was putting the Aloe Plants outside in order to give them some water, and fresh air. I noticed that this previously sickly plant was vibrant green, and had a bunch of new growth on it. A quiet, serene environment allowed this Aloe Plant to flourish, and grow again. If an industrial environment does this to a plant, think what it is doing to you...<br /><p><br /></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com1tag:blogger.com,1999:blog-982034745875864094.post-76475653695228351842021-01-25T09:06:00.002-06:002021-01-25T09:06:47.128-06:00Saint Germain Synchronicity<p></p><p></p><p>Check out this video with a message from Saint Germain. He has long been an inspiration for me, and it is fortuitous that he has something to say about the current situation. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="557" src="https://www.youtube.com/embed/NDfNEt_JR-o" width="670" youtube-src-id="NDfNEt_JR-o"></iframe></div><br />So, I happened to catch this right as it got published, and managed to get a key synchronicity, look at the number of likes... 777, yeah, this is significant to me...<br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8YvY0-PfMcWd2ya92ykFvXZLiQYYbPkPHPXrh0M8xNzZuNrMELhbDHFJGAXwHhMF_SL7RT0HXNGwW3yp89-Fxhg_zOnUo_5j-icYjcDF4iBh7r1SshfJzaqUhknL1MszySWfC4a3kc4/s1044/St-Germain+Synchronicity.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1044" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8YvY0-PfMcWd2ya92ykFvXZLiQYYbPkPHPXrh0M8xNzZuNrMELhbDHFJGAXwHhMF_SL7RT0HXNGwW3yp89-Fxhg_zOnUo_5j-icYjcDF4iBh7r1SshfJzaqUhknL1MszySWfC4a3kc4/w640-h496/St-Germain+Synchronicity.jpg" width="640" /></a></div><br /> <p></p>Z.Monkeyhttp://www.blogger.com/profile/05781336456483490565noreply@blogger.com0