Tuesday, March 24, 2009

Slow and steady...

Friday, March 20, 2009

The little garage

I would like to pick this garage up and set it down next to the river that runs through Winthrop, Washington. The large door would face the river and overlook the mountains.

Inside- One candle chandelier, 25 candles, two LazyBoys, one cooler full of Virgil's Root Beer, five bags of lump charcoal, one box of matches, one stack of old newspapers, one large metal spatula, one set of metal tongs, one large wire brush, one coffee can with holes to start charcoal, nothing else.

Outside- one charcoal grill, two Adirondack chairs.

Cannery Row

Read this book. Share it with your friends. If they don't like it, find new friends.

Friday, March 13, 2009

Metal forming hammers

Saturday, March 7, 2009


The new issue is on the stands.





It does have a certain something to it

Every now and then I run across a song that isn't my style, but I sort of understand. I guess that's the case here.

Tuesday, March 3, 2009

My city exploration companion

She's a real pleasure to take out on the town. Everything is interesting to her, she never asks for anything other than food or drink, and she smiles an awful lot.

Monday, March 2, 2009


1. Know in detail what you're eating eats.

2. Know how the animal lived. Did it spend its life stuffed in a warehouse, unable to walk & graze and surrounded by its own feces, pumped full of antibiotics just to stay alive due to it, or did it roam around like an animal normally would?

3. Know your rancher. Good meat comes from people who are accountable for their animals from birth to slaughter. You'll pay more for a product from a small producer, but you'll get more from it.

4. Read Hugh Fernley's book The River Cottage Meat Book to learn about meat. It's the smartest piece of writing I've ever read on the subject and every carnivore could learn a lot from it.