What did you do today non-detailing related?

[Tasmania]

I wasn't planning on driving home, but Mum had a slip in one of the shops, and didn't want to drive, she's 84, no injuries, just embarrassed. It was raining by the time we were coming home anyway, so it was ok. It's still very bright now when I look outside, but the sun is out.

Jesus mate I hope she gets better, and i understand

 

[BrrrBrrr is verified member.]

Picked up a few new fishing lures

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I love popmax lures! You can walk them or pop them and the vented gills give off air bubbles to draw more attention.

Try a jackall bounty fish if you can find them. You can do different presentations by just adding a Ned nail weight to mimic a dying baitfish.

 

[Karl_in_Chicago]

I love popmax lures! You can walk them or pop them and the vented gills give off air bubbles to draw more attention.

Try a jackall bounty fish if you can find them. You can do different presentations by just adding a Ned nail weight to mimic a dying baitfish.

 

[Daviddear30]

Setting up a golf simulator hitting area in the garage.

Today got a cable ran across to hang an archery net to hit into and be able to slide it out of the way to park etc.

Screen/net was suppose to be here yesterday. Hasn’t arrived.

Had to trim one piece off of garage door hanger for a bit more clearance.

Next to figure out a way to protect from errant or really high shots

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[Texchappy]

Driving to a town 30 minutes away, a bird and I decided to meet…

 

[DFB]

Doing some seasonal cooking today.

Cooking? Well, it's that time of the year to make tomato sauce. A large box of gorgeous red, ripe Roma tomatoes are being turned into home-made sauce from a recipe that spans several generations. It's actually been a few years since I've made it.











That is my grandmothers recipe book, something I treasure as it still smells like her kitchen. I grew up in that kitchen, helping her cook and eating her country cooking. Nan was never a gourmet cook, everything was roughly chopped and mess everywhere, but her saying "it'll eat all right" was always the truth. I especially loved her zucchini slice and vegetable soup served up for lunch nearly every Saturday during winter. Her apple pie was a stunner as well. When I got diabetes, she made it her mission to cook without sugar, sometimes with success, sometimes without............those rock cakes could break glass!

This was my grandmother on my mum's side, the same who mentored me during my early years in horticulture. I lost nan just as I entered adulthood, I would dearly love to have had her around as I grew out of that boyish stupidity we all have. It took me a very long time to come to terms with her loss, I keep thinking of things I'd want to ask her only to snap back to reality. It's one of the reasons why I continue making that tomato sauce because it takes me back to helping her make in her kitchen.

After saying all that, I most take after my grandmother on dad's side. She was always immaculately dressed and presented, always the pretty lady. And that particularness flowed through to just about everything, from her precisely made food to her spotlessly clean home where there was a place for everything and everything in its place. Sound familiar?

My father used to play a game where he would move an ornament or two on a shelf, then wait to see how long before she noticed and moved it back into place. She only had one child, so my sister and I were her world. I lost her to cancer while I was only 11-years old, and again, it hit me hard and still does as I never got to know her as an adult.

I find it fascinating that a basic human need in the form of food brings with it memories of the past. It's one of the reasons why I love listening to the Table Manners podcast, which recounts people's memory of food and family.

https://www.tablemannerspodcast.com/
https://open.spotify.com/show/2SZX2oyIXVvyqEtjQ6C6z5
https://podcasts.apple.com/au/podcas...e/id1305228910

 

[Big DaveBig Dave is verified member.]

My Nan on my mother's side was the head cook at Arnott's Biscuits, not baking the actual biscuits, but the meals for the Executive dining room, not something many companies have anymore. There's a few things I learnt to cook from her, and I still do them that way, no recipe books though, she did everything from memory, and so do I, there's a few things that Mum cooks the same as Nan too. But the one thing we've never been able to get the same is the Shepherd's Pie she used to cook, from the flavour of the mince to the way the potato is has some crispy burnt bits on top, but we will keep trying.

 

[Setec Astronomy]

DFB--did you go through a regular canning process with that, in a pressure canner? I see you've got a pint of vinegar in the recipe, so I'm presuming you did. That crank dohickey thing is to separate the seeds and skin?

 

[DFB]

DFB--did you go through a regular canning process with that, in a pressure canner? I see you've got a pint of vinegar in the recipe, so I'm presuming you did. That crank dohickey thing is to separate the seeds and skin?

The sauce goes into sterilized bottles, it will keep for 2 - 3 years like that.

The crank dohickey is called a moulie, and yes, used to separate the skin and seeds. This is far less time consuming and wasteful than skinning and de-seeding each tomato. That orange one would be 30 - 40 years old, it was also my grandmothers.

Kitchenware Utensils Moulies

Moulies - Kitchenware Utensils Moulies

www.wholesalecateringsupplies.com.au

 

[Setec Astronomy]

The sauce goes into sterilized bottles, it will keep for 2 - 3 years like that.

So you did NOT pressure can? Does that remove the potential for botulism? I remember there was some link between the pH, and that you needed to add the vinegar to get the pH down to prevent botulism even if you were pressure canning. I'm asking because I wanted to do this a few years ago and got into a whole thing with my wife about how I was going to kill us, etc.

And I'm presuming that's 2-3 years unrefrigerated? Not to belabor this, but after going through the whole thing above, I realized that was why supermarket pasta sauce tastes different than making it fresh, because of the things added to alter the pH, and the high processing temperatures required.

 

[Flash Gordon]

I took Junior in to get a haircut just like mine
#businessinthefrontpartyintheback

 

[DFB]

So you did NOT pressure can? Does that remove the potential for botulism? I remember there was some link between the pH, and that you needed to add the vinegar to get the pH down to prevent botulism even if you were pressure canning. I'm asking because I wanted to do this a few years ago and got into a whole thing with my wife about how I was going to kill us, etc.

And I'm presuming that's 2-3 years unrefrigerated? Not to belabor this, but after going through the whole thing above, I realized that was why supermarket pasta sauce tastes different than making it fresh, because of the things added to alter the pH, and the high processing temperatures required.

No pressurizing of can or bottle. The glass bottles are put in the oven to sterilize, then the sauce is funneled in and the bottle sealed with the cap. The sugar, salt and vinegar are the preservatives. It can sit on a shelf unrefrigerated for 2-3 years, refrigerated once opened.

 

[Big DaveBig Dave is verified member.]

Pulled out the AC filter for a clean, oops, I think I forgot to do it last year, I think I should set up a reminder in my calendar.

 

[Texchappy]

Bought a t-shirt…


Called 3 paintings done…

 

[Big DaveBig Dave is verified member.]

Cleaned up some family history. The first item my Mum won back in January 1970, she was a marching girl, and the team leader, this was her last competition before I was born, just 6 weeks later. Before and after.

Of these the cake server I really like, I found out it was one of my grandmother's favourites, and according to google, it's gardenia pattern from the 1950s and it's worth $10 - $20 on eBay, no way am I selling it though, it's a good reason to have more cake.

 

[Klasse Act]

Cleaned up some family history. The first item my Mum won back in January 1970, she was a marching girl, and the team leader, this was her last competition before I was born, just 6 weeks later. Before and after.View attachment 138106View attachment 138107

Of these the cake server I really like, I found out it was one of my grandmother's favourites, and according to google, it's gardenia pattern from the 1950s and it's worth $10 - $20 on eBay, no way am I selling it though, it's a good reason to have more cake.
View attachment 138108

That stuff is 1 month older than me

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[Big DaveBig Dave is verified member.]

That stuff is 1 month older than me

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It was an excellent year.

 

[Tasmania]

what i call home.

The old Toyota Hilux still pulling down pine tree logs.

 

[Tasmania]

I know it needs painting again kit home built by my dad and friends
Built 2008

 

[Big DaveBig Dave is verified member.]

I know it needs painting again kit home built by my dad and friends
Circa 2008.
View attachment 138117View attachment 138118

I miss having a balcony, from our old house in Sydney we could see the Blue Mountains on a clear day. There's a few houses in my area with balconies, but you never see anyone using them, people just seem to stay inside once they get home. Do you get good dark skies at night there? I like nothing more than sitting outside in my camping recliner staring up at the stars with my dogs sitting next to me.