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I've had a bag of shredded money around for over 10 years and finally found a use for it. Please respect your money.
My Grandfather's Ribbon and Medal, approximately 103 years old. It was given to returning US Troops at the end of WW 1.
Originally blue and gold, the ribbon has deteriorated greatly and faded. The angel with wings and halo is holding a shield in one hand and a sword in the other.
On the reverse side is a list of the 12 Allied countries surrounding a US shield with the words, "THE GREAT WAR FOR CIVILIZATION" across the top.
I was thinking of a background for this Ribbon/Medal, but didn't want to do 'black.' So while I was shredding papers and CD's and ready to empty the bin, I had the idea that this was an appropriate setting for the shredded ribbon.
The Ribbon is now back in my memory box.
For Smile on Saturday
Theme: Ribbons
Before I do any more of these, I think I need to create some backgrounds. This is supposed to be a nighttime shot. The house is just toasted bread. The door knob is a clove. I used shredded mini wheats for the fence and then crushed some regular shredded wheat to give the ground some texture.
Here is the story behind the photo:
Beautiful and amazing cloud formations on a sunny day near Puget Sound.
Cirrus uncinus is a type of cirrus cloud. The name cirrus uncinus is derived from Latin, meaning "curly hooks". Also known as mares' tails, these clouds are generally sparse in the sky, and very thin.
The clouds occur at very high altitudes, at a temperature of about Minus 40-50 Celsius. They are generally seen when a warm or occluded front is approaching. They are very high in the troposphere, and generally mean that precipitation, usually rain, is approaching.
HSS!
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Close-up view of a driftwood log washed up on the shore of a small cove
Intentional failure to see the big picture
How We Make Sauerkraut
We make sauerkraut the way I made it as a kid with my mother, who was from Poland.
What you need is the following:
1.Kraut crock. A plastic bucket is just wrong –it has to be a ceramic crock. Time to break out that old Red Wing you have for decoration. At least a 5 gallon crock, preferable a 10 or bigger.
2.Cabbage cutter –wooden. This is a device where you put the head of cabbage on top and slide it across cutters. A food processor just doesn’t feel right…
3.Lots of cabbage. We use about 2 cases (around 80 pounds) of cabbage per 12 gallon crock.
4.Pickling or kosher salt.
5.A measuring spoon (or anything that’s approximately 1 tablespoon)
6.A smooth, heavy river rock. No, not a plastic bag filled with water for weight. That’s just wrong, too!
7.A plate whose diameter fits the opening in the top of crock.
8.A clean sheet.
9.A cabbage “pounder” –a wooden pounder (looks like a potato masher) to settle the kraut in the crock & pack it down.
10.A big bowl that will hold about a gallon plus of shredded cabbage.
11.Canning jars, lids, and rings –plus a hot water canning pot and the usual accessories- for the future when you are canning the finished kraut. You won’t need this until a couple of weeks later when the kraut is done fermenting in the crock(s).
Make sure the crock and all the items (including river rock) have been cleaned thoroughly. Bleach the items if necessary prior to beginning.
First, clean the outer leaves off the cabbage and cut out the core. Have a box handy to catch the “waste” leaves and cores, and any other flotsam & jetsam you need to throw out. All this can be fed to the chickens, pigs, and goats as a treat when you’re done.
Position the cutter between two chairs, a person on each end. Drape a sheet underneath to catch the shredded cabbage as it comes out the bottom of the shredder. While one person is shredding, the other person collects the shredded cabbage from the sheet underneath. Approximately a gallon of the shredded cabbage is collected into a bowl, and about 1 tablespoon of pickling salt is added and the cabbage is tossed around by hand to spread the salt. The contents of the bowl is then dumped into the crock and then stomped with the wooden pounder to compact the shredded cabbage. While tossing the cabbage around by hand in the bowl, also pick out anything that looks discolored or pieces that won’t look good in the final kraut. Pitch in the “waste box”. Continue doing the shredding, mixing, and stomping until the crock is almost full. At this point, place a plate upon the shredded cabbage in the full crock, a clean river rock upon the plate to weight it down, and cover with a clean sheet so nothing gets into the crock. The crock needs to be in an undisturbed area. We have ours stashed under the kitchen table. A basement is ideal if you have one, but the naturally cooler temps in a basement will require at least 3 weeks for proper fermentation. After a day or so, strain off the excess brine with a cup (or turkey baster) as if the crock is full and the rock weighting it down, it may overflow. Keep an eye on it for 2-3 weeks to make sure everything is clean and fermenting properly. When it looks and smells like sauerkraut, it can then be canned. When canning, stuff as much of the solid kraut as you can into the jars and only use enough of the excess brine to cover it if necessary. Pack about ¼” to the top of the jar. If you want to mix pepper, onions, or any preferred spice in the kraut before canning, now is the time to do it while you are putting the kraut in the jars, or mix the kraut-to-be-canned up in a bowl with the spices prior to stuffing it in the canning jars. Place the jars into canning water and only let them go 10 minutes or to the boiling point at the most. You don’t want to over boil the kraut & make it mushy.
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Macro Mondays: "Paper"
Some shreds of old financial documents. This is what your average home shredding machine is capable of.
The image is about 5 cm (2 inches) on the long edge.