Posted on 10/01/2024 6:10:14 AM PDT by Diana in Wisconsin
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Beau is no longer allowed to plant Spaghetti Squash. Well, maybe not FOREVER, but well into the foreseeable future.
Before I moved out here, he would graze whatever steer he was raising ON THE FRONT LAWN. That way, he didn’t have to mow!
When he was raising ‘Supper’ he gave Supper a few cracked open Spaghetti Squash to eat.
Supper did what cattle do. And the next spring he had 100,000 Spaghetti Squash growing in the front lawn! And of course you cannot let any FREE FOOD go to waste, so we ate Spaghetti Squash for a good YEAR before it was all gone.
Yeah. He’s still on Double Secret Probation for that stunt. :) (I NEVER blamed Supper!)
Great, great, great story, Diana! I hear you loud and clear! God bless you!
Yeah from what I read, a 4 wire dryer is apt to be a combo of 220 and 110 and the latter requires a neutral(white) wire that 3 wire 220 doesn’t have.
I had a thought of what I would probably do. Where there’s a dryer, there’s usually a washer which plugs into a 110 outlet. That 110 outlet has a white neutral wire going to it.
I my case, I’d probably end up with a white running across the outside of the wall from 110 outlet to 220 outlet tucked under each outlet cover and I would say “for now” and call it temporary but...
Of course if both outlets are in the same wall cavity between studs, it would be easy to do behind the wall, if it’s a even a wood frame wall.
Alternatively, something could maybe be done in the attic space right above the washer/dryer. Add a junction box in each circuit for tapping into one for the other. Even if romex, you’re not really supposed to have exposed wire nuts in an attic or wall cavity. Supposed to do it in a box with romex connectors that clamp down on romex to prevent pulling on the wire nut connection.
In any case, I would personally try to avoid running new 4 wire romex from the breaker box all the way to the dryer. I would find me a white wire somewhere nearby to tap into. 110 outlet. 110 light etc.
If there is indeed 110 items on the dryer, it sounds like very low power items. LED display takes nothing and if it has a light somewhere, it’s not a 100 watt bulb. Maybe 15 watt bulb like a fridge/oven or it might even by LED.
I wouldn’t have a problem with tapping into a neutral somewhere nearby. But that’s just me.
I would try to find out what in the dryer takes 110 and also consider what kind of load the 110 circuit I’m tapping into has and ballpark the total amps. All white/neutral wires go to the same terminal block in the breaker box so technically, they’re all a single circuit with a lot of branches.
Heck, the manufacturer is already tapping into one 110 leg of the 220 instead of having a 110 cord plus a 220 cord.
Hopefully you can find an electrician with creative common sense.
I have keep an eye out for them. For some reason, I haven’t even seen a wooly bear this year. I hope it’s a mild winter here, too. That would be welcome.
Just kidding - the solid black ones, and they're obviously BIGGER than the Woolly Bears, are the larvae of the Leopard Moth - which is a real stunner, but rarely seen as they're only out at night.
I've seen exactly ONE, in larvae form, in my entire life. Nothing in Nature eats them - or the Woolly Bears - so they can both live dozens of years before pupating. They've even found them on the tundras of Canada, just hanging out. Tough little buggers!
well, we had our first frost/hard freeze this week.
Killed all the annuals so now it’s a matter of cleaning up the yard waste and tucking the beds in for the winter.
Lots of leaf and grass mulch from mowing the lawn.
We have a GORGEOUS week on tap yet. It’s been a spectacular Oct, for us. Still in drought conditions. But it all evens out. Payback is coming and I fear it will be as snow in the winter.
“Payback is coming and I fear it will be as snow in the winter.”
We are still in drought conditions, too...but it’s making for a very pretty Fall season. :)
Whenever we have more snow than normal Beau says, “Gotta keep the water table up!”
And that is SO true - especially if you have a well. ;)
I hear you.
Although, I have noticed in the past that drought conditions sometimes result in the leaves drying up and turning brown so the color is dingy.
I was surprised that this year, it wasn’t the case. The color was excellent. It gave the leaf peepers something to see.
I have a question on cutting back asparagus.
We just had a hard freeze and some of the asparagus is turning yellow now, but some isn’t.
Is it OK to just cut it all back at this time of year anyways? Or is it beneficial to let the remaining green fronds continue to hopefully be still feeding the roots?
We let our asparagus go completely dead up top before we cut. Ours has not even gone yellow yet.
Barbecue Pork (Char Siu) / "Chinese restaurant-style pork."
Traditionally grilled, this oven recipe produces juicy, tender boneless pork shoulder. Not difficult to make but requires time and patience; a slower, longer cook time makes the meat juicy, which results in fantastic caramelization. Serve char siu with rice or noodles.
Ing 2-3 lb pork shoulder 2 tbl honey Marinade 1 1/2 tbl br/sugar 1/4 cup ea
honey, hoisin sauce 3 tbl soy sauce 1 tsp Chinese five spice powder 1 tbl veg oil
Steps Combine marinade in ziplok, add pork; marinate 24-48 hours, 3 hours minimum. Remove pork to foil-lined sheetpan. (Save marinade!) Roast 325-deg 30 min. While pork cooks, pour reserved marinade into pan. Add 2 tbl honey. Bring to a simmer over med and cook to a syrup consistency, about 2-3 min. Remove from heat and set aside.
GLAZING Remove pork to counter; brush both sides with marinade. Cook 30 min. Remove pork and brush w/ marinade. Cook about 20 min. (If too dark, foil over.) Brush one more time; cook 10 more min til caramelized and sticky. (Meat should be fork-tender.) Let rest 10 min before serving. Drizzle with any remaining marinade.
If you have leftovers, use the pork shoulder in pork fried rice or add it to stir fry.
I'm currently shrinking some TV shows. 2.0 GB is a bit large for 45 minutes of video and we don't have a big fancy TV. That and the hard drive nearly filled up and I have a couple more TV series and a few movies I want to add. Yeah, we watch the same stuff over and over but slowly enough so that it's a few years between watching again. We fill in with free streaming.
Couldn't find any cabbageworms yesterday and they never made it down the the Bok Choy. Only found a few the last time I looked. Choy is big enough now that they probably wouldn't want it. Few more weeks and another cold snap and those will be ready to start eating. Some lettuce too.
I think I'm going to start a mixed tray of onions this weekend. I have no idea if the varieties are good for overwintering. I think they all can be but some are probably better than others?? Just glanced at seed garlic. Kinda pricey. My neighbor up the road grows some sort of big potent horseradish. Might pay him a visit tomorrow.
We're still around 11 hour days and don't drop below 10 until 11/19/24 so I might start some more Asian greens to replace what got eaten by the cabbageworms. Seed packets say 4-6 hours of sunlight so I think there's time for for them to get big enough for eating.
Played a couple of youtube videos from my favorite market gardener and noticed my son paid full attention. Hmm. Aspie boy has a photographic and phonographic memory too. Someone's planting potatoes next Spring and it ain't me. His favorite veggie is carrots but that's not a good first time growing project. Could just be he liked the guy's personality of course but he's still doing the taters because that's easy and a lot of work taken off of me.
No rain in sight and it's dry. Watered yesterday for 20 minutes. Did 30 minutes 4 days ago and it was still moist yesterday 1" to 1-1/2" down but I have some new Mesclun transplants who's roots aren't much deeper than 1-1/2. Got two mostly full IBC tanks down there so that will last a while for one little bed. I'm good for about 40 watering sessions @ 30 minutes.
I love the recipes you share.
Hubby made the best pork chops the other night, the best I think I’ve ever had. He smoked them over pecan chips. He used a rub with salt, pepper, and Salt Sisters Everyday Seasoning Blend, which includes a blend of unrefined sea salt, coconut sugar, onion, garlic, celery salt, paprika and turmeric. You can find a 1 pound package of that on Amazon, but my local orchard market sells the smaller 3-4 ounce package which is plenty.
That seasoning salt you described is a must have.
It goes with everything. Their combination is perfect. One of our faves.
Just impatient, I guess.
I want to get the asparagus bed cleaned up and composted etc ready for the spring.
I actually ordered my seeds for next year. Most seeds have a shelf life of several years and I was debating about waiting for fresh ones, or getting them now while I could.
I don’t trust how things are going to fall out with this election. I don’t see a good scenario either way and I figured since I buy open pollinated seeds anyways and can save them myself, I might as well have them and have food than not.
Spectacular Fall weather day - not a cloud in the sky & 75°. Just got back from an orchard 30 minutes away. We bought 1/2 a bushel of Stayman apples & a gallon of cider. The place was mobbed, which was no surprise. I wanted to go during the week, but we were just too busy.
There is no comparison between a grocery store apple & an orchard apple. The Staymans are super juicy, crisp, & a bit tart ... excellent eating. They should hold up well for baking. I think I am making apple cobbler this evening :-)
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