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Wendy preps the peaches for the steam juicer by cutting them into halves and removing the pit. Since we have cling peaches that are not completely ripe this work kind of blows.
A 105mm towed howitzer crew from Savannah’s 1st Battalion, 118th Field Artillery, sets up its gun in anticipation of “pulling the lanyard” for the first time in six years during annual training at Fort Stewart in Hinesville, Ga.
For full story: gadod.net/index.php/news/ga-dod/current-stories/457
12.20.07
Cooking is something that I love to do. I find it to be really theraputic. - even without a glass of wine at my side It is a time when I can completely throw myself into something without a care in the world and feel confident in the outcome.
But, being single and living alone usually means that I cook a ton of food for myself and find myself either eating way too much, wasting it or giving it away. What I really enjoy is cooking for other people and watching other people enjoy my food.
Last night, Jeff came over for dinner. It was nice to share a meal at a table, watch someone enjoy something I made, and have engaging conversation wtih a good friend.
My November 2022 logo for being a "Communitarian Prepper." Details on:
More background in this blog post:
learningsigns.speedofcreativity.org/2022/11/13/im-a-commu...
Well… I know it is still a long way off…but my BCN trip prep book has begun. (4th international USK symposium in Barcelona if you don't know what I am referring to!)
And this year the trip prep will be a HUGE focus for me. I AM (i really AM!) going to start training for sketching people more…
So here is the title page and a few pages that I did this week -using reference books initially to get the right marks and proportions happening and then will start sketching in public. I promised my friend Chris that I would have done 20 faces and 20 figures before I saw her next… so the night before… I did them all! I can intersperse my people sketches with planning notes (such as how to decide on which workshop to do - this page was writing down my shortlist of way way too many!)
And then last night while waiting for our dinner, I sketched the view! Actually this was just a glorified thumbnail that now is a 'sketch'. I have thought of a while that the best way to do cafe sketches is to draw the people first and then hint at the interior space later - of course Jim Richard's new book and his approach- start with people has been a good reminder. THis time I actually drew the middle group of people first and I found that that really helped me get the people closest to me the right size and the further group then behind them. I have discovered a Pilot V pen while sorting my studio and really love it to draw and then dissolve the line! FUN FUN FUN.
I have been agonising how to draw more people for years I know- I do have a mild dread 'ruining' a page in my normal sketchbook which I know is totally hypocritical and yet a separate sketchbook just for people seems like a cop out for me. SO having in my trip prep book feels right to me!
In this attempt I removed the wingtips from each chicken wing.
Then I splayed open the middle segment by cutting through half the thickness down the middle of one side, detaching the meat from one side of the bones and opening it up to place the skin on one side, the meat and bone on the other.
Then I removed the bone from the drummette and butterflied it open as well. All of this was laid out as flat as possible onto a bamboo skewer.
The end result kept the meat very thin, and all of the skin was on one side of the finished skewer. This allows one to separately control the cooking of the meat vs. the rendering of the skin.
I believe this is quite crucial to obtaining the desired texture.
Prepped Teba
Sunday, May 20, 2007
These bottles have been cleaned, labels removed (soak in warm water/vinegar solution), some have been cut using my ring saw. You can also use the Ephram's bottle cutter or other glass cutting tool. Uncut bottles are ready to be melted in the kiln.
Wild Rice and Mushroom Soup with Sausage is my first soup of the season! It’s not Squash Soup but it still screams Fall to me. This is loaded with kinds of veggies and it’s gluten and dairy free. Leave out the Sausage and sub Veg Stock for Chicken to make this Vegan.
Get the recipe at eatup.kitchen/wild-rice-and-mushroom-soup/
Mike dosed out the samples of coffee that we were going to try (three cups of each coffee). There was a Brazil, a Rwanda, an Ethiopia, and one other that slipped my mind.
To cup, the first thing that you do is smell the grinds in the cup. This is the 'dry aroma.'