Flyer's diary

definitely a new personal record for number of ingredients...

08.13.19.01 veg beef soup.jpg

beef vegetable soup... beef (duh), onions, potatoes, carrots, zucchini, peas, corn, green beans & tomatoes. started off by making a bone marrow stock so it's been on the range for about 18 hours, but it'll probably work out to be more than a dozen servings; surely worth the effort.
 
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so i finally got tired of trying on 2-3 T-shirts every day before finding one that i'm not swimming in, so this morning i went through 108 (not all, but close) and measured and sorted them all...

50" - 1
49" - 2 ........ probably keep a few of these XL sizes for around the house... very relaxed days.
48" - 13
47" - 21
46" - 15
45" - 6
---------- the comfortable breakpoint.
44" - 17
43" - 14
42" - 9
41" - 5
40" - 2 -- about the smallest size that doesn't feel like a muscle shirt
39" - 3

well that was productive... ~50% i don't have to look at anymore!
 
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That is a magnificent looking soup!
108 T-shirts? Wow! Any tie-dyed ones in there, old or new? Do you go to see live music & buy a T as a souvenir? I find that fascinating that anyone could have that many T's. If I had kept every shirt I had ever bought I probably would have a lot more than that I suppose. I wish I had kept some things now that they would fit me again. I would love some of my old "hippy" clothes back. I digress.......
Have you just packed the T's that don't fit away or have you given them away to a charity shop?
 
re T's... have to say i was even a little surprised at the total, but it's also been a long time since they were all in play. in 45 or so adult years, i've been as heavy as 230, probably spent most of my working years around 195 and as light as i am now at ~170 ... for the third time, so there have been a lot of large and XL sizes i've been through. and recently when i pulled everything on the small side for me out of storage, that's when things started to get a bit out of control and prompted the massive sort.

now comes the big question... do i keep anything i've shrunk out of? i certainly never had it in mind to gain weight ... twice before ... so.

...something to think about.
 
FINALLY...!

cayenne turning red.jpg

not sure if anything triggered it, but i'm finally starting to see a pepper turning red. have to see how long this takes. the peppers have been fully grown for at least 3-4 weeks now. pretty sure they are Cayenne. i still believe those are Habanero peppers in the lower right. they should turn orange... eventually... i think.
 
wow.... that was quick. i'd say it'll be totally red by tomorrow. good news is that a second one seems to be turning a brownish green. i can now see that's the first indication of the red color coming. with about two dozen peppers on this plant (and growing) the colors should be amazing in a few weeks...

IMG_5719.jpg
 
Do you eat all those peppers? For me a little habanero pepper goes a long ways.

That soup does look good, do you ever share your recipes?
 
this year i picked up two six-packs of pepper plants. unfortunately the 2nd day the plants were in pots, snails or slugs attacked and completely consumed three of them which is why i'm not 100% sure what's left. i have used all the peppers i've harvested so far which have only been a few Poblano, Anaheim and Jalapenos. i haven't touched any of the others yet deciding to wait for the color change. the only ones that scare me are the Ghost Peppers. i do like hot/ spicy, but those are ridiculous.

re: soup... more like guidelines than a recipe.... for the 8gal stock pot i use ~10 chunks of beef marrow bone... about enough to fill a 9x13 roasting pan. i put some water in the bottom of the pan, about 1/4" and roast the bones for about 45 minutes @ ~450 degrees. after that i transfer the bones and everything else i can get out of the pan to the stock pot filled about 3/4 full of water with some salt, some pepper, some oregano (adds a deeper color, too ... i really don't measure anything) and simmer for up to 24 hours. i've added about a cup of Apple Cider Vinegar before. i usually start it going later in the afternoon and finish it off around noon the next day.

the following day i take out the bones and fish around for some of the meat/ fat that may have fallen off. i've seen some recipes where it goes through cheese cloth at this point, but i've never found that necessary. i'll saute the onions and if i'm adding meat, throw that in the pan, too before adding those to the pot, but the rest of the vegetables just go in raw and cut down in size if necessary. start adding the vegetables with the longer cooking ones (potatoes, carrots, etc.) a little earlier than the rest. simmer everything for maybe an hour. really your call when it's done seeing most of it will be reheated at a later date anyway. of course you'll also be able to remove a thin layer of fat after it's been cooled.
 
sometimes i wish that soup wasn't so good. this morning i am not any more hungry than usual, but i can't say my mind hasn't been obsessing for a bowl just because it is sooooooooooo tasty. ... :) not only the increase in different vegetables, but cutting back on the potatoes is going to be a permanent recipe change.

i think my plan for an eating window today will be to have a cup of soup with everything else i eat.

and so i guess the answer to the trivia question about how a pepper turns red... from the bottom up... is solved.

red cayenne 3days.01.jpg

on the last pic, you can see #2 in the lower right starting to change.
 
need some motivation for walking?
you need to get one of these...

OB pier.01.jpg

OB pier.02.jpg

walk the entire pier, including both ends and you've done 1.1 miles...!
unfortunately, i have to pass by too many beach bars getting there and back home... :beerchug:
 
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presto...

5764.JPG

chango...!

5765.JPG

it was apparently 99 cents/lb Monday yesterday...!
two shades of peaches and nectarines, black plum, Gala apple.
i apologized to the checkout cashier for all the different types she had to look up, but said it was their fault for putting so much on sale.... lol

added a bit of lime juice, cause i really hope it lasts for a few days.
 
a thumbs up review for Rubbermaid food storage containers, btw...

Rubbermaid storage.jpg

i have picked up a few sizes now... some with lockable lids which are a bit of an overkill, though i have used them when things go into the feezer... and they are quite rugged and handy to save foil and plastic wrap. they are ok with hot stuff, but one downside, ...one i used for some pasta sauce i was saving and it is still slightly stained red after a very thorough cleaning (although a dishwasher heat might crack it... i just rarely use my dishwasher)... i will still use it, but just a heads-up.

one nice feature is that i have 4-5 different size containers, but only two sizes of lids. the lids also mate to the bottom of the same size containers, so they click together when you stack them make storage a lot less shaky.

hope this is ok as a review... i don't sell these.
 
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If just looked them up & was disappointed that they were plastic. I'm only buying glass containers from now on as I never going to heat anything up in plastic again & am trying to limit the amount of plastic that I buy. It's not easy. They look good though.
 
glass is nice... if it would only bounce, i'd have more ... :)

is Melmac still around?
could be just the thing for my kitsch-en.
 
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overlandflyer said:
a thumbs up review for Rubbermaid food storage containers, btw...

View attachment 29033
..., but one downside, ...one i used for some pasta sauce i was saving and it is still slightly stained red after a very thorough cleaning (although a dishwasher heat might crack it... i just rarely use my dishwasher)... i will still use it, but just a heads-up.

....
Click to expand...
i reread this just now and have a feeling i may have been misunderstood with the stretch of a descriptive word. by "crack" i was trying to convey the thought that the very very hot dishwasher water might "crack through the stain"... i did not want to imply that the container itself would crack in the dishwasher. i haven't looked, but i am sure they are DW safe. so far i've had them in the freezer and microwave without incident.

to answer Cate a bit more seriously, glass, however nice, would be heavier, and more breakable (i am a klutz) and although these are plastic, they do not have a flimsy feel and should last longer than a cheap 99 cent store plastic box.
 
It's weight which is more of a problem, I think, especially getting things down from higher shelves. I have glass saucepans, as well as other kinds, and they can feel very heavy when getting something hot off the stove.
Glass is also great, though, for being clean-clean when it's clean, whereas plastic can get slightly scruffy-looking, and therefore maybe harbouring bacteria (?), after a few years' use.
 
fun day at the beach the other day...

OB U-ride.jpg
glad we don't have parking meters in town... this one might have had the meter maid scratching her head.

OB Pier 08.21.19.jpg
my family often asks me why i don't travel that much... i still don't think they get it.
2.5 miles down on a ~4 mile walk... with a few stops... :beerchug:

been hovering around 170 recently...
08.21.19.170.0.jpg

peppers are really turning now... should look amazing in a few weeks.
Cayenne peppers 08.21.19.jpg
i keep checking the other peppers i know can turn red, but this is still the only plant showing color.
stay cool...!
 
It looks like a wonderful place to live, Flyer. No wonder you don't feel the need to travel.
 
You do live in one of my favorite parts of the county, if it were not so expensive and crowded I would probably be there too.

Picture of my peppers.IMG_0355.JPG
 
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