The time is now

I occasionally have to do something that I would prefer to think that I will do "Some time in the future."  Most times if the task has to do with a major goal then it will end up on a list or in the calendar in due time, but some require a bit of prodding.  There is no time like the present, carpe diem, don't put off 'till tomorrow what you could get done today, etc.  I can rah-rah all day wit this motivational art fodder however it always seems to come down to the same question for me, if I don't do it now what will be the change that will make me do it then.  Since I am too logical to believe my own hype I usually end up just getting it done and being happier for it.  Sometimes it is good to think about where we get the strength to do everyday things as well as those tasks that require just a little more strength.

-TODD

Best new bread recipe

Yesterday I put the finishing touches on a new recipe for Apple, Raisin, and Pecan bread.  The product is so good that I literally ate almost the entire loaf by myself, so good in fact that my wife ate some and she does not normally eat the breads.  So here it is:

Yield: 2 loaves

Ingredients:
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon baking soda
2 tablespoons buttermilk
2 cups flour
1 teaspoon vanilla
2 green apples diced
1/2 cup pecans, chopped
1/2 cup raisins
1 tablespoon butter or 1 tablespoon margarine, melted
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon

Directions:
1.  Cream ½ cup butter, gradually adding sugar; beat until light and fluffy.
2.  Add eggs, one at a time, beating well after each addition.
3.  Dissolve soda in buttermilk; add to batter, mixing well.
4.  Stir in flour with a large spoon.
5.  Add vanilla, and stir well with large spoon.
6.  Stir in apples, Pecans and raisins.

7.  With a basting brush lightly coat bread pans with applesauce then sprinkle with all-purpose flour.
8.  Spoon mixture into the 2 prepped loaf pans.
9.  Drizzle melted butter over loaves.
10.  Combine brown sugar and cinnamon; stir well, and sprinkle over loaves.
11. Bake at 350 for about 40-45 minutes.
12. Cool in pan 5 minutes; turn out on wire rack.

You can make half for one loaf but I fully recommend that you make two the first time because it will disappear very quickly. 

Growing the future

The next generation of garden is ready to spring forth, right now there are 3 different cucumber pots getting ready to be transplanted.  Also in the mix, is a yellow jubilee tomato plant to add some variety.  Unfortunately the last crop just did not pay out and the garden has been marking time waiting for rejuvenation.  I almost always start everything in Jiffy pellets and that is the case here also, Yesterday the last two to sprout were transplanted into 4" pots and the largest is already in an 8" pot all in the miracle grow soil.  I am noticing that the Miracle grow comes dryer than the Scott's so a new tip is to spray the soil as you go for more uniform wetness as compared to watering the plant in as normal.  I am avoiding going too crazy before any potential move but it is always a strong decision to grow more veggies.

-TODD

Gardening going forward

The next generation of garden is ready to spring forth, right now there are 3 different cucumber pots getting ready to be transplanted.  Also in the mix, is a yellow jubilee tomato plant to add some variety.  Unfortunately the last crop just did not pay out and the garden has been marking time waiting for rejuvenation.  I almost always start everything in Jiffy pellets and that is the case here also, Yesterday the last two to sprout were transplanted into 4" pots and the largest is already in an 8" pot all in the miracle grow soil.  I am noticing that the Miracle grow comes dryer than the Scott's so a new tip is to spray the soil as you go for more uniform wetness as compared to watering the plant in as normal.  I am avoiding going too crazy before any potential move but it is always a strong decision to grow more veggies.

-TODD

Skin care...intensive skin care

Yesterday I got most of the tanning chemicals and oils ordered from Knoblock's, a premier provider to the tanning industry.  I am considering doing the deer hide if I get one this week, tanning is a valuable skill that I have long been interested in for this purpose and since I am getting started anyhow I am looking forward to getting as much use out of my new skill as I can.  Snakes are also on the list, I have officially begun seeking a large snake hunter who is in need of a partner.  It is interesting that I have had this on my mind so much of late and yesterday I found a show filmed in Miami-Dade County that features the Fire Dept. chasing these snakes it is called Swamp Wars and I do believe that they may have the coolest job ever.  I need to know if I have the strength to handle a 20 foot snake.

-TODD

Missed the woods for the trees

I am doing my annual fall dance between the woods and the homestead.   At home I have a wife and animals plus a little garden that keeps me interested and sometimes fed.  As of last year I have added another dimension i.e. the lake.  The lake is awesome for gators and pigs and friends, but not so much for the family. I am looking forward to a potential move in the near future that will put me within walking distance of a wilderness area and bring that aspect of my life closer to my home life.  Balance is what I am looking for, balance of things I like and things I love.  So far I am incorporating everything relatively well but it looks like my life is coming into even closer alignment with my goals and desires and then who knows what we can add next if I just have the strength to plan and live these daily dreams.

-TODD

Hey you have got some thick skin.

In anticipation of bringing the next gator back to the house for full processing and tanning I am beginning to research the process and appropriate materials.  FloridaFishandhunt.comFloridaFishand Hunt.com  is a website that I am new to but I really like their layout and information, click the link and check out their alligator skinning and butchering plan.  The info is about the same as you would find anywhere else bu the photos are a nice touch.  tanning skin and processing wild meat is a skill that hearkens back to the beginning of time and will serve me well into the future.  I will include photos and maybe a video or two when I start everything it should be a strong lesson.

-TODD