Monday and Tuesday I went across to the old dairy where Dale and Kathy were cleaning up some of the fallen sheds and trees. I got lunch and firewood for my efforts. Most of the wood is fresh-cut, so won’t be used for a year or two. I only brought the smaller stuff. The trunks, even cut in 16″ lengths, are too heavy to lift – half water. I’ll likely bring those home next fall.
The old sheds yield 80 to 100 year-old boards of various sizes. Most I can cut into proper lengths with a radial-arm saw – less than 3″ thick. Others need a different saw. I intend to get more of these boards Sunday afternoon when the temperature is expected to climb above freezing.
The low this morning was 18°F {-8°C}. By next Sunday the low is expected to be higher than today’s high. We’ll see.
Thanksgiving is a time for baking, so I made Blueberry Pies and roasted pork-ribs. A few years ago, before I learned Washington State’s harvest of Blueberries is one of the largest in the world, I bought two 3-pound bags. Long past their best-buy date it is time for them to become pies.
I notice on the internet that a lot of frozen Blueberries are labeled as “Wild.” A friend’s favorite saying is: “I don’t know about that.” I’ll guess the “wild” part refers to the native (small plant, small berry) type, but not hard to find like a Badger or a Bobcat – or Huckleberries such as are found in the mountains of Washington. Larger bushes and berries were developed and are known as Highbush Blueberries. That story is here:
https://blueberry.org/about-blueberries/history-of-blueberries/
I still have a second bag in the freezer. Christmas, I think, will see that bag become pies. I suppose the “healthy” aspects of the blue fruits has caused the growth of commercial harvests. In the USA, we get fresh blueberries from Chili and Peru in winter.
Saturday, five us dined on left-over turkey and salmon at Phyllis’s table. I pulled some wine from my stash – 20+ years old. The new trap-door still needs a handle, so I had to improvise. I have a temporary fix, so if I have to get down there again it will be easy.
I emptied ashes from the wood stove and cleaned up there. This afternoon (Sunday) I started it again. It was to the point that I could only get a half-load in it, so burn time was shortened. It takes about 4 days to burn out and cool enough to dispose of the ashes. An inventor should work on this issue.
Monday morning will be near 20°F. I’ll have to do something inside until about 11 AM.
Keeping Track
on the Naneum Fan
John