Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
http://crockpot365.blogspot.com/2008_11_09_archive.html
CrockPot Homemade Cranberry Sauce Recipe
Day 319.
It’s Friday. Instead of fondue, you’re getting cranberry sauce. It’s a fair trade.
This worked! I’ve made cranberry sauce exactly once before-—in a kindergarten class. We followed the directions on the bag, and it came out quite bitter. No one except this one little boy who enjoyed shocking his classmates with odd behavior would eat it. I could tell it was bitter just by the smell.
I did not have high hopes for cranberry sauce in the crockpot, but was pleasantly surprised. This not only worked, the kids each had some with leftover turkey and I’ve had it now a few times on top of spinach salad.
I think the secret is the enormous amount of sugar I added...
The Ingredients.
—12 oz cranberries (fresh or frozen)
—1/2 cup orange juice
—1/2 cup water
—1/2 cup brown sugar
—1/2 cup white sugar
—1/4 tsp cinnamon
The Directions.
I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.
Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that’s what you have on hand.
Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you’ll wonder how on earth it could possibly turn into cranberry sauce.
Cover and cook on high. It will take about 3 hours.
Stir every hour or so. When the skin from the cranberries has softened, the cranberries will “pop” when pushed with a spoon up against the side of the crock. It wasn’t until about 2 hours in that my cranberries were soft enough to do this.
Smoosh all of the cranberries. Stir well.
Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!
Serve. This easily can be made a few days before your holiday dinner.
The Verdict.
I liked this! I’m not a huge cranberry sauce eater, but I definitely liked the way this tasted better than the canned stuff (although the canned does get those neat ridges).
I will make this again!
CrockPot Corn Bread Stuffing Recipe
Day 318.
Dude. I so love my crockpot. It has gotten me to think out of the box, and I now have a refrigerator full of 2! TWO! kinds of perfect crockpot stuffing.
I think I need to bronze the crockpot after this year.
I’ve never had cornbread stuffing before, so I turned to the master: Paula Deen.
The Ingredients.
—8 x 8 pan of baked cornbread (I used the Whole Foods 365 brand of GF cornbread mix)
—4 slices of toasted bread (I used the GF Food For Life brand in the pink bag)
—2 cups celery, chopped
—1 large yellow onion, diced
—3 beaten eggs
—1/4 cup butter, melted
—1 T poultry seasoning
—1/2 tsp salt
—1/2 tsp pepper
—2 cups chicken broth (or vegetable!) —and another 1/4 cup if desired, later
The Directions.
I changed Paula’s recipe quite a bit, but tried to keep the basics exactly the same.
I used a 6 quart crockpot. If you only have a 4 quart, toss the stuffing together in a huge mixing bowl, and then transfer to your 4 quart.
Bake the cornbread according to package directions (or by all means, make it by scratch!)
If you have a few days to let it go stale, do that. Other wise, cut into slices and bake at 300 degrees until toasty (along with your bread slices). It took about 30 minutes in my oven.
While the cornbread is toasting, chop up the onion and celery. Put the pieces into your crockpot. Add the seasoning.
Melt butter in the microwave, and mix together with 3 beaten eggs. Stir well into the veggies and seasonings in the crockpot.
Cut the cornbread and toasted bread into cubes, about 1/2 inch square.
Toss the cubes of bread and cornbread well with the ingredients in the crockpot.
Pour in 2 cups of broth. Stir gingerly to combine. The cornbread will break up more than the bread did in the other stuffing, but try to keep a few pieces whole for texture.
Cook on high for 2 hours. This can be on warm successfully for up to 2 hours.
If you’d like a more moist dressing, add another 1/4 cup of broth before serving.
The Verdict.
Tasty. Delicious.
I think we have a new member at our dinner table this Thanksgiving!
Perfect Homemade Stuffing CrockPot Recipe
Day 317.
I am so excited I can hardly stop squirming. I grew up on Stove Top stuffing, and was pretty sure I’d never make or come across a gluten-free stuffing that didn’t make me want to hurl. (not a very nice image early in the morning, but seriously. The idea had pretty much just been stricken from my imagination.)
Until a few weeks ago and I began planning Thanksgiving-y crockpot recipes and I figured the Internet needed a crockpot stuffing recipe, and if I was going to make one, it’d have to be gluten free, so I might as well just give it a go.
I did it. Yesterday.
and it’s good! and I’m not even exaggerating or lying or anything!
eeek!
If you’re not gluten-free, go ahead and use your favorite sliced sandwich bread, or a loaf of french bread.
The Ingredients.
—1 loaf of bread, lightly toasted in the oven (I used the pink bag of Food Life brown rice bread)
—1 large yellow onion, diced
—1 cup celery, diced
—1 cup tart apple, peeled and diced
—1/4 cup butter, melted
—1/4 cup fresh parsley, chopped
—1 1/2 cup chicken or vegetable broth (and maybe 1/4 cup later if needed)
—1 T ground sage
—1 tsp ground marjoram
—1/2 tsp savory
—1/2 tsp thyme
(if you have poultry seasoning in the house, use 1 tablespoon and omit these spices.)
—1 tsp salt
—1 tsp pepper
The Directions.
I used a 6 quart crockpot. I’d recommend a big guy, so you have room to toss. If you only have a 4 quart, toss everything well in a very large mixing bowl, then put into your crockpot.
Toast the bread slices in the oven at 300 degrees. I needed to keep the brown rice bread in for about 30 minutes before it was all toasty. Regular bread will toast much quicker, be aware.
While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.
When the bread is done, cut into 1/2 inch size-or-so cubes.
Add to the crockpot.
Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1 1/2 cups of broth.
Cover and cook on high for 2 hours. Sweep up the bread crumbs.
When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If you’d like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.
If you’d like to start the day ahead-—you can do the bread cubes, and seal in zipper bags, and chop the vegetables and keep separate. Combine as directed the day of your dinner.
The Verdict.
Amazing. In a blind taste-test, I’d never guess this was made with gluten-free bread. Holy toledo.
My kids don’t really like stuffing, but they tried it to be nice.
yay!
CrockPot Turkey Breast Recipe
Day 316.
Happy Veteran’s Day! Make sure to thank those in your lives who have or who are actively supporting our country in this most honorable way.
And then make turkey. In the crockpot.
I do plan on finding a little turkey (probably a 10 pounder?) to cook in the crock, but I wanted to test out a turkey breast first.
I used my mom’s “famous” and “secret” family recipe. Hey mom! Your recipe is now going to be even more famous, and it’s no longer a secret. :-) Thanks mom, I love you!
This is good turkey. It’s moist and juicy, even though there isn’t any brown meat. If you’d like, you can certainly throw in some turkey legs along with the breast. The rule of thumb is usually 1 pound of turkey per person.
The Ingredients.
—4 to 6 pound turkey breast (bone-in or out. your choice)
—2 cups cheap white wine (you can use broth instead, if you’d like)
—1 stick of butter
—1 onion
—salt and pepper
The Directions.
I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.
I know that it’s suggested to not cook with any wine that you wouldn’t drink, but it’s okay because I drink cheap wine.
Unwrap the turkey breast and pat it dry with paper towels. Susan taught me this. If desired, cut off the skin with poultry shears, and discard. (I did this. I couldn’t help myself.)
Salt and pepper the breast liberally.
Plop it, breast-side down into the crockpot. Wash your hands well.
Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter.
Pour the wine over the top.
Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness—it should register at 170°.
Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.
The Verdict.
We all ate turkey! And not on Thanksgiving!
CrockPot Granola Recipe
Day 315.
I found oats! yay! They were hiding out at the fancy-pants grocery store.
We were all quite pleased with this granola, and have eaten almost all of it already. The kids and Adam ate a bunch warm, right out of the pot. I’m making some more today.
There’s no right or wrong way to make granola. Feel free to switch around ingredients depending on your family’s tastes/wishes.
The Ingredients.
- 5 cups oats (if gluten free, make sure the oats are certified GF.)
- 1/4 cup honey * (see note below)
- 1/4 cup melted butter * (see note below)
- 1 T flax seeds
- 1/4 cup slivered almonds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened coconut
- 1/2 cup dried fruit (I used raisins and cranberries)
The Directions.
Put all the dry ingredients into your crockpot. You’ll need at least a 4 quart.
Melt the butter in the microwave, and add. Add the honey. Toss well.
*note: if you add this amount of honey and butter, the granola will be cereal-like, and not trail-mix like. If you’d rather the granola clump together in pieces, you’ll need to add more honey and butter. I tried it with the honey and butter doubled (1/2 cup each) and it still didn’t clump much—so if you’d prefer your granola that way, you’ll need to add at least 3/4 cup of honey. I didn’t want that much sugar, and my kids are cool with eating it like this.
Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often.
If you can smell the granola cooking, go stir. It will burn if you don’t keep an eye on it. But it won’t burn as quickly as it does in the oven!
(ask me how many batches of granola I’ve had to throw out after burning in the oven. go ahead, ask. )
7. at least 7. I am no good with the oven.
Dump out on some parchment paper and let cool. Eat with milk like cereal, warmed with milk like oatmeal, or as is. Seal well in an air-tight container or in a ziplock. Granola freezes well.
The Verdict.
This is one of the only times I haven’t burnt granola, and my kids have been eating it non-stop since the first batch came out of the crock. I’m going to go have some more right now.
CrockPot Stuffed Onions Recipe
Day 314.
Have you ever had a stuffed onion? I hadn’t, until last night. I had planned on making some granola in the crockpot, but wasn’t able to find any certified gluten-free oats. Our neighborhood Whole Foods* didn’t have any. I was counting on those oats. I had my meal plan laid out for the week, and the granola was important.
grr.
Instead of stomping around the house frustrated (more than once, that is) I started digging around the fridge and freezer and decided to stuff some onions.
Adam said it wouldn’t work, which gave me the push I needed.
Guess what? They worked, and they were tasty. The kids had no interest, but who could blame them? They’re onions. Stuffed. With stuff.
The Ingredients.
—4 large yellow onions
—1 handful of baby spinach
—1 chicken and apple sausage (I think a spicy one would be good, too!)
—1/2 green bell pepper, chopped
—2 T chopped pecans (or walnuts or pine nuts)
—1/4 cup Parmesan cheese
—1 T olive oil
The Directions.
This is enough filler for 4 large onions, and I used my 6.5 quart crockpot. If you’re interested in cooking more than 4, increase the ingredients, and feel free to stack the onions. They will still cook.
Peel and core the onions. If you don’t have one of those apple-corer thingies, this will be hard to do. I tried to core with a knife, and found it immensely difficult. I used the corer 4 times for each onion-—you want a pretty big hole.
Chop up the spinach and bell pepper, and put it in a mixing bowl. Chop up the sausage and add it to the bowl along with the chopped pecans and the Parmesan cheese. Mix well.
Put the 1 tablespoon of olive oil into the bottom of your crockpot, and swirl around so the bottom is coated.
Stuff each onion with as much filling as you can.
Put the onions into the crockpot.
Cover and cook on high for 4-6 hours, or on low for 7-8. I was surprised how long they took to cook. I cooked ours on high for a bit over 5 hours.
The onions are done when they have turned golden brown and are pliable.
The Verdict.
These smelled wonderful while they were cooking, and made a stormy night feel warm and cozy.
I thought the flavor was quite good, and was happy to have discovered another “something” to stuff. Adam wanted his with a steak.
They are more of a side dish than a full meal, unless you eat 2.
http://crockpot365.blogspot.com/2008_11_16_archive.html
CrockPot Whole Turkey Recipe
Day 324.
I did it. A whole turkey in the crock.
I am officially turkeyed out.
I was able to fit a 9.5 lb turkey into a 6.5 quart crockpot. It was a tight squeeze, and this is the absolute largest turkey you should attempt to cook——even if you have a 7 quart crockpot. The meat needs to reach 140 degrees after 3 hours of cooking on high to keep it in the “safe zone” for consumption.
“hey Steph, how’d you learn that?”
I was hoping you’d ask! I learned this by participating in a live webchat hosted by Butterball, and their trained Turkey-Talk Bloggers. Chris Jordan, from Notes from the Trenches, and Susan Wagner, from Friday Playdate are fresh out of Turkey U. and are eager to help families with their burning (simmering) turkey questions.
You can ask anything turkey. Chris only slightly snickered when I asked where the thigh is. (guess what? it’s not on the drumstick at all-—it’s the part where the drumstick connects to the bird. huh.) There is another chat scheduled for November 25, or you can call 1-800-BUTTERBALL.
The Ingredients.
—turkey (9.5 lbs is the MAXIMUM to fit in a 6.5 quart crockpot)
—olive oil
—salt
—pepper
—garlic powder
—dried parsley
—onion
—apple (I used yellow)
—meat thermometer (necessity, not a luxury. go get one if you need it)
The Directions.
Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don’t know how to do this safely.
I took a lot of the skin off. You don’t have to, the skin seems to magically brown a bit in the crock, but I have weird skin issues.
Remove the neck and the bag of stuff they put inside the turkey. If you’re going to use it to make stuffing or something, do that, but please don’t tell me.
Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.
Peel an onion, quarter it, and shove inside. Core an apple and do the same.
Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.
Cover. Cook on high for 3 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.
Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve.
CAREFULLY remove turkey from crockpot. The edges will have browned nicely. If you’d like, you can broil the top for a few minutes in the oven—put the turkey in a roasting pan, don’t use the crock. I tried this, and was pleased with how the turkey looked afterwards. I broiled for about 7 minutes.
Let sit for 15-20 minutes before carving.
The Verdict.
I’m so happy this worked. I feel.... relieved. Like my shoulders have lost a lot of tension, which is weird, but I must have been worrying about this sub-consciously for a while or something.
>>>“the way politician’s work”, it is not clean and above board.<<<
This Murtha performance is dirty and ‘in your face’ - and ‘you can’t do anything about it’... attitude. Frau Pelosi standing off to the side in praise and approval...
I generally start these running when I am taking a break - then come back and view...
>>>Steamers for dinner tonight. <<<
Mmmmm do I see ‘chowdah’ in the future?
>>>Over seventy, we get ours free with the privilege of taking a helper, but helpers seem scarce when you mention digging clams.<<<
LOL, we have the same type of license here - We have to wear a regular type tag declaring our status - my license says
” Old Geezer
Huntin’ & Fishin’
License?
Not Required!”.
They give you the option to either go and get their free license that has a big ‘Not Required’ stamped across the front of it, and pay $1.25 to the dispensing agent (their fee) or you can make your own for free (which I do). On one side I have a graphic of an old guy loading a muzzle loader and a fisherman with a crooked stick on the other. Hey, they said I could make my own - didn’t say what to put on it...
They ARE actually reporting on television about these newly revised numbers. I suspect that the new numbers are also a mere fraction of the reality -- however, much of the actual reality might represent minor mild H1N1 infections.
A *new* very troubling development, IF true is this which follows, it is very scary, I think it's how dangerous mutations & recombinations occur:
Shock! New types of influenza found in Ukraine
MIGnews.com.ua
Besides swine influenza, AN3N2, AN2N2 and group B have been found in the territory of Ukraine. In particular, at present at least 8 different viruses are circulating in the territory of Bukovyna.
Such conclusions are made by experts of regional sanitary epidemiological stations following the results of almost 6,000 studies on the identification of acute respiratory viral infections, said the chief state sanitary doctor of the Chernivtsi Region Oleksandr Svitlichny on November 11 at the briefing.
According to him, all the acute respiratory viral infections.....
http://www.freerepublic.com/focus/news/2278371/replies?c=6099
LOL love it. To get my free hunting license, I had to take a “safety” course. Never shot a gun but I have my free hunting and fishing license. Won’t say how I got my safety course certification!! Doesn’t matter.When I got my moose permit, my subpermittee shot the moose which was legal. I’m glad the licenses are free here as hubby loses his very frequently and I have to go online to have them send him “another.”
We have “surf clams” or as we call them “hen clams” come ashore quite frequently after a storm. I always have plenty of them in the freezer for chowdah, clam casserole, clampuffs,or as I call them “clam frittahs” so we eat the harder to get smaller clams as steamers.
I love the crockpot yogurt recipe, granny. Thanks. I have a 30 year old yogurt maker that I keep intending to take out and see if it still works. But being able to use a multi-tasker is MUCH better!
>>>I know DW, I should grow peanuts. Not enough sun here in the mountains, though! <<<
LOL, didn’t stay hot enough - long enough here for mine to do anything... they never put down their spikes - so no peanuts... I saw that they weren’t growing, so I tilled them all but a couple so I could observe...
Anyway, that’s what we stock up for - to cover crop failures and other ‘emergencies’.
>>>We have “surf clams”<<<
We are not so lucky here - we have to work in knee deep to waist deep water for ours. This time of year, either in a boat or with waders. We use clam rakes - lots of hard work. Ours are found in the inland bays and only from drag rakes from larger boats on the ocean side.
Fundy Bay was always one of my greatest fascinations - and the quahogs right there to dig and gill nets on posts that they tended and harvested from wagons when the tide was out.. 20’ tides are absolutely amazing.
The medical doctor, Dr. Nidal Malik Hasan, the psychiatrist who murdered so many soldiers at Foot Hoot -- I am just so furious about this, that ... I turn off the TV whenever they plan to cover it.
/sputter.
Must be loads of surf clams in this area as during a heavy surf, they just come rolling in and if you go to the shore on the next low tide, you can pick them up before they get dug in or they will be just under the sand leaving a hump to show where they are. At times we pick them up by the five gallon pailfulls. Makes me wonder why more people don’t retrieve them. Guess it is too much work cleaning them.
We were at Fundy Bay just once to watch the tide come in.It was truly amazing.
>>>The medical doctor, Dr. Nidal Malik Hasan<<<
HP, you had me buffaloed... I read your post and thought you meant Dr. Orly Taitz, Esq.... LOL shows ta go ‘ya how far off an old codger can be...
The new types of influenza found in Ukraine you were writing about is really scary stuff - particularly with their bureaucrats trying to pass the buck all over the place. Now that should show Congress something of how efficient nationalized healthcare is... Hope you have had your pneumonia vaccine... They say it helps.
Eagle50 - are you still above water?
Just got an update on my ham weather email alert showing the rainfall down your way...
.NORTH CAROLINA ...
SWANSBORO 3.3 NW 9.26
NATL WEATHER SVC NEWPORT 8.15
SURF CITY 7.55
WASHINGTON 2NW 7.30
GREENSBORO 6.59
BREVARD 7E 6.50
NEW RIVER MCAS 6.44
AURORA 6N 6.30
NEW BERN 6.27
EDEN 6.17
ELIZABETHTOWN 4NNE 6.15
NEW BERN/CRAVEN CO. ARPT 6.13
GREENVILLE - TAR RIVER 6.00
PLYMOUTH 15ESE 5.94
HIGHLANDS 5.94
ELIZABETHTOWN (LOCK 2) 5.87
BURGAW 3W 5.80
BURGAW 11E 5.66
WILLIAMSTON 1ENE 5.65
WHITEVILLE 1W 5.40
FAYETTEVILLE 11WNW 5.39
HENDERSONVILLE 6SW (IFLOWS) 5.31
CONCORD 6SW 5.30
CLAYTON 3W 5.20
KINSTON 5SE 5.13
FORT BRAGG/FAYETTEVILLE 5.06
CHARLOTTE 4E 5.05
BREVARD 1NNE 5.00
We are having a steady .10 to .25 in./hour, and the winds out of the East have really piled the water on us - Tide is 8.5’ above normal and heavy surf that has breached the dunes protecting our main coastal highway and is washing into the inland bay. OK, I wasn’t going to tell you which bay, but I know CottonBall would probably ask me - It is ‘Assawoman Bay’. No, not kidding either...
Anyway, hope you are high and dry...
The mad terrorist psychiatrist in Texas has simply astounded me to no end, and not only him -- but some of the stuff the MSM and Chattering Talking Heads are yakkkkking about him, yikes - I can't take it. Turn the channel.
Well, MSM has quite a job cut out for it - trying to support the 0ne...
Congress is doing it’s part (not very obscurely though) Like:
http://myfreepress.net/blog/post/liberty4us/2009/11/how-congress-votes/
My thought is no tea party for him - tar and feathers are more appropriate. (very hot tar)
>>>We were at Fundy Bay just once to watch the tide come in.It was truly amazing.<<<
The tidal bore is impressive - we camped at Fundy National Park, and were impressed, but up toward the north end of the bay, you can have a fishing boat tied flush with the dock at high tide, and it is sitting on the ground at low tide and there is no water anywhere in sight. You can walk way out and still can’t see water. Amazing that you are standing where there had been 15-20’ of water just hours earlier and it will all be back come next high tide.
As a kid, I used to spend hours and hours reading the Book of Knowledge Encyclopedia - I always stared in awe at Fundy, and just had to check out the whole thing when I could. Took the whole family camping all the way around it and took the ferry back to Maine. Of course we went up to northern Nova Scotia (Bras de Or lake) got to pick some of those wild blueberries early mornings for our blueberry pancakes for breakfast (took my canoe with us)... Mmmmm Mmmmm Good!
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