Alan Day Posted February 24, 2006 Share Posted February 24, 2006 Keep this up Christopher and we shall be there for breakfast.Hold on I may make it later the Rhubarb pie sounds inviting. Al Link to comment Share on other sites More sharing options...
Dan Worrall Posted February 24, 2006 Share Posted February 24, 2006 Christopher, Mark, Finally, some gardeners coming forth! We have a small farm, with a herd of cattle and a lot of garden space. The fruit orchard is the most fulfilling: peaches, pears, apples, oranges, lemons, grapefruit, figs, jujubes and loquats. Nothing in this world beats a fresh juicy peach right off the tree! We also do vegetables and old rose varieties, all just for home use. Like Christopher, we had a flock of chickens; they became pets and we allowed them to grow old. Foxes or raccoons somehow got in the henhouse and killed off the final survivors last month; we'll get some more this spring. A horse and a donkey are freeloading pets that get fat off summer grass. My main cooking is outdoors; Texas barbecue is really just very slowly-smoked beef on a wood fire....none of those ketchupy sauces used in other states need apply. My wife takes charge of the pies; unfortunately we cannot grow rhubarbs like you down here, but the wild dewberries we pick from the hedges are a pretty good substitute. We've been building bluebird houses and putting them on fenceposts; the first nesting pair arrived this week. A little time for exercising; too much time for mowing pastures and mending fences. Lots of time in the evenings for playing music, writing, reading and participating in a few organisations. Starting to do more woodworking now that I retired. We watch a bit of television when there is a national disaster. I've always felt that concertinas and traditional music are natural accompaniments to living in old-fashioned ways, but know they do very well in an urban environment too, as when I was younger. Cheers, Dan Link to comment Share on other sites More sharing options...
Mark Evans Posted February 24, 2006 Share Posted February 24, 2006 Texas barbecue is really just very slowly-smoked beef on a wood fire....none of those ketchupy sauces used in other states need apply. Cheers,Dan Would you by chance use mesquite wood? Have mercy I smell it now. How long is it to dinner anyway. Dan, it sounds wonderful. Link to comment Share on other sites More sharing options...
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