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Merry Christmas All !!
On 12/26/2013 5:41 PM, KC wrote:
On 12/26/2013 3:05 PM, Wayne.B wrote: Keeping the horses in a stall all winter has got to be bad for their psyche. Absolutely... They need the security of being able to see the horizon or the tree line anyway, a place to run to, and leaders/followers... Our horse has another partner that she bosses around but they are buddies. When we had to remove our horse from the herd a week or so ago the other horse just stood at the gate all the time looking for her. The other horse escaped and went straight to our horse, even though our horse "beats her up" as it were... The horsed need herds, it's natural for them, makes them nice horses... I am not an authority on horses but I've been around them and people who own and care for them for quite a while. I've listened to many opinions and heard different of schools of thought regarding what horses "need". Up here in the north there are more horses kept in stalls in barns than are left outside all year. In Florida we had a shelter with stalls. In both cases, the horses are "turned out" for most of the day in a paddock when they are not being ridden or trained. During the winter months my wife's horses go out for about half a day unless it's raining or snowing heavily. After a few hours both of them want to go back to their stalls during the winter months because the "busy" work of grazing on nice green grass isn't available. They are very comfortable and content in the stalls and it's the place where they get their REM sleep (laying down). Anyway, from what I've picked up about them, it's important that they have at least one companion to keep with the herd mentality, but they don't have to be in a huge group. Some are very content having a goat or donkey as a "companion". Everyone has their ideas of what horses need and like. For the most part all the beliefs seem to work out fine and the horses live to be a ripe old age. Dammit. |
Merry Christmas All !!
On Thursday, 26 December 2013 19:16:12 UTC-4, Mr. Luddite wrote:
On 12/26/2013 5:41 PM, KC wrote: On 12/26/2013 3:05 PM, Wayne.B wrote: Keeping the horses in a stall all winter has got to be bad for their psyche. Absolutely... They need the security of being able to see the horizon or the tree line anyway, a place to run to, and leaders/followers... Our horse has another partner that she bosses around but they are buddies. When we had to remove our horse from the herd a week or so ago the other horse just stood at the gate all the time looking for her. The other horse escaped and went straight to our horse, even though our horse "beats her up" as it were... The horsed need herds, it's natural for them, makes them nice horses... I am not an authority on horses but I've been around them and people who own and care for them for quite a while. I've listened to many opinions and heard different of schools of thought regarding what horses "need". Up here in the north there are more horses kept in stalls in barns than are left outside all year. In Florida we had a shelter with stalls. In both cases, the horses are "turned out" for most of the day in a paddock when they are not being ridden or trained. During the winter months my wife's horses go out for about half a day unless it's raining or snowing heavily. After a few hours both of them want to go back to their stalls during the winter months because the "busy" work of grazing on nice green grass isn't available. They are very comfortable and content in the stalls and it's the place where they get their REM sleep (laying down). Anyway, from what I've picked up about them, it's important that they have at least one companion to keep with the herd mentality, but they don't have to be in a huge group. Some are very content having a goat or donkey as a "companion". Everyone has their ideas of what horses need and like. For the most part all the beliefs seem to work out fine and the horses live to be a ripe old age. Dammit. If you want to move south bad enough, you'll just have to come up with a plan to accommodate the horses. It would be pretty tough for Mrs. E to abandon then at this stage... especially after the family losses. |
Merry Christmas All !!
On Thu, 26 Dec 2013 14:21:55 -0500, Hank© wrote:
On 12/26/2013 2:04 PM, F.O.A.D. wrote: On 12/26/13, 1:53 PM, wrote: On Thu, 26 Dec 2013 11:20:39 -0500, Poco Loco wrote: On Wed, 25 Dec 2013 21:27:38 -0500, wrote: On Wed, 25 Dec 2013 05:11:56 -0500, Poco Loco wrote: Leaving to go watch grandkids open presents! Hope ALL of you have a super Christmas and find the joy and peace that comes with the season. Don't forget to give the Salvation Army collection man/lady a few bucks to get themselves a nice dinner somewhere. Oh, and put some money in the bucket too! Thanks I hope everyone had a great Christmas. The kids were all here and we had lots of fun, ate too much and engaged in the total commitment to stimulate the economy. The wrapping paper alone would heat the house of a 3d worlder for a couple days. Watta country! 70s and sunny so we got out for an evening boat ride after the kids left http://gfretwell.com/ftp/Christmas%20sunset%2013.jpg Our kids and grandkids are all coming later today. Open presents and then eat. I'm cheating, cooking only spaghetti and garlic bread and salad (brought by daughter). Kids'll love it though. We did the traditional Mexican food on Christmas eve, enchiladas, tacos, refritos, rice with a chips and salsa appetizer. I made spaghetti sauce last night. I cooked a pair of rock cornish game hens. We split one and put the other in the fridge. I like to salt and pepper and paprika them and put on a glaze of apricot sauce before I bake them. Also made homemade stuffing in a baking dish...stuffing mix, with sauteed peppers, onions and mushrooms, plus the infamous green bean-mushroom soup-dried onions casserole, and for dessert, homemade pumpkin pie. You couldn't eat both pigeons at one sitting? I'm glad, much better for his health. I'm also very surprised to see him writing about food. I thought he abhorred any mention of food, recipes, etc. It's nice to see the Christmas season brought out the kinder, gentler side of Harry. Hope you're having a great day! |
Merry Christmas All !!
On 12/26/2013 3:59 PM, Califbill wrote:
KC wrote: On 12/26/2013 10:22 AM, wrote: On Thursday, December 26, 2013 8:55:28 AM UTC-5, Mr. Luddite wrote: TIG welding is an art form to me. I learned to use both TIG and MIG welders, although my welds look horrible compared to the highly skilled and certified welders I've known over the years. A friend who's a metal artist and a good MIG/TIG welder told me that's what grinders are made for. :-) Good point, I will remember that. You want 2 angle grinders. 3 would be nice also. One with a flap wheel, and 1 with a cutoff or grinding wheel. Saves loads of time when welding saving on changing grinder stones or wire brush. Get a harbor freight grinder for one and a good grinder for the other. Use the HF grinder for the least used. I have a couple of nice grinders from when I used to work on cars... One is offset, the other straight... Thanks, I will get new blades for them... |
Merry Christmas All !!
On Thu, 26 Dec 2013 23:20:07 -0500, wrote:
On Thu, 26 Dec 2013 21:44:58 -0500, Poco Loco wrote: On Thu, 26 Dec 2013 13:53:43 -0500, wrote: On Thu, 26 Dec 2013 11:20:39 -0500, Poco Loco wrote: On Wed, 25 Dec 2013 21:27:38 -0500, wrote: On Wed, 25 Dec 2013 05:11:56 -0500, Poco Loco wrote: Leaving to go watch grandkids open presents! Hope ALL of you have a super Christmas and find the joy and peace that comes with the season. Don't forget to give the Salvation Army collection man/lady a few bucks to get themselves a nice dinner somewhere. Oh, and put some money in the bucket too! Thanks I hope everyone had a great Christmas. The kids were all here and we had lots of fun, ate too much and engaged in the total commitment to stimulate the economy. The wrapping paper alone would heat the house of a 3d worlder for a couple days. Watta country! 70s and sunny so we got out for an evening boat ride after the kids left http://gfretwell.com/ftp/Christmas%20sunset%2013.jpg Our kids and grandkids are all coming later today. Open presents and then eat. I'm cheating, cooking only spaghetti and garlic bread and salad (brought by daughter). Kids'll love it though. We did the traditional Mexican food on Christmas eve, enchiladas, tacos, refritos, rice with a chips and salsa appetizer. I made spaghetti sauce last night. The spaghetti and garlic bread went over very well. Not much left. Damn. I make spaghetti sauce about 2 gallons at a time. I have some freezer containers that are just the right amount of sauce for a pound of pasta so next time is real fast. I buy the 40oz bottles of Victoria Marinara Sauce from Costco. (Told you I cheated.) Then add my own spices, garlic, onions, etc, along with hot Italian sausage. Never made spaghetti sauce from scratch. Too much work. Sprucing up a decent marinara sauce seems to work. Everyone likes it. Hope you're having a great day! |
Merry Christmas All !!
On 12/26/2013 7:11 PM, True North wrote:
On Thursday, 26 December 2013 19:16:12 UTC-4, Mr. Luddite wrote: On 12/26/2013 5:41 PM, KC wrote: On 12/26/2013 3:05 PM, Wayne.B wrote: Keeping the horses in a stall all winter has got to be bad for their psyche. Absolutely... They need the security of being able to see the horizon or the tree line anyway, a place to run to, and leaders/followers... Our horse has another partner that she bosses around but they are buddies. When we had to remove our horse from the herd a week or so ago the other horse just stood at the gate all the time looking for her. The other horse escaped and went straight to our horse, even though our horse "beats her up" as it were... The horsed need herds, it's natural for them, makes them nice horses... I am not an authority on horses but I've been around them and people who own and care for them for quite a while. I've listened to many opinions and heard different of schools of thought regarding what horses "need". Up here in the north there are more horses kept in stalls in barns than are left outside all year. In Florida we had a shelter with stalls. In both cases, the horses are "turned out" for most of the day in a paddock when they are not being ridden or trained. During the winter months my wife's horses go out for about half a day unless it's raining or snowing heavily. After a few hours both of them want to go back to their stalls during the winter months because the "busy" work of grazing on nice green grass isn't available. They are very comfortable and content in the stalls and it's the place where they get their REM sleep (laying down). Anyway, from what I've picked up about them, it's important that they have at least one companion to keep with the herd mentality, but they don't have to be in a huge group. Some are very content having a goat or donkey as a "companion". Everyone has their ideas of what horses need and like. For the most part all the beliefs seem to work out fine and the horses live to be a ripe old age. Dammit. If you want to move south bad enough, you'll just have to come up with a plan to accommodate the horses. It would be pretty tough for Mrs. E to abandon then at this stage... especially after the family losses. Everytime we start discussing a possible move we end up realizing that for now, where we are is perfect. She is very emotionally attached to the horses. Big pets, much like her dogs. It's easy to relocate with dogs and cats. Not quite so easy with two or three 1,200 lb. "pets". |
Merry Christmas All !!
On Fri, 27 Dec 2013 11:28:25 -0500, wrote:
On Fri, 27 Dec 2013 10:33:48 -0500, Poco Loco wrote: On Thu, 26 Dec 2013 23:20:07 -0500, wrote: I make spaghetti sauce about 2 gallons at a time. I have some freezer containers that are just the right amount of sauce for a pound of pasta so next time is real fast. I buy the 40oz bottles of Victoria Marinara Sauce from Costco. (Told you I cheated.) Then add my own spices, garlic, onions, etc, along with hot Italian sausage. Never made spaghetti sauce from scratch. Too much work. Sprucing up a decent marinara sauce seems to work. Everyone likes it. I guess I am just old school. I have been making my own red sauces for 50 years. The biggest trick is finding decent Italian sausage for spaghetti. I've tried several. This time I tried the Giant brand Hot Italian Sausage. I think it retained the flavor better than any I've used before. Want to share your sauce recipe? Does it use canned or fresh tomatoes? If fresh, I'll have to wait for them to come in season up here. I'm not going to use any green-picked, South American tomatoes. Hope you're having a great day! |
Merry Christmas All !!
On 12/27/13, 11:28 AM, wrote:
On Fri, 27 Dec 2013 10:33:48 -0500, Poco Loco wrote: On Thu, 26 Dec 2013 23:20:07 -0500, wrote: I make spaghetti sauce about 2 gallons at a time. I have some freezer containers that are just the right amount of sauce for a pound of pasta so next time is real fast. I buy the 40oz bottles of Victoria Marinara Sauce from Costco. (Told you I cheated.) Then add my own spices, garlic, onions, etc, along with hot Italian sausage. Never made spaghetti sauce from scratch. Too much work. Sprucing up a decent marinara sauce seems to work. Everyone likes it. I guess I am just old school. I have been making my own red sauces for 50 years. The biggest trick is finding decent Italian sausage for spaghetti. The Italian immigrant lady who lived next door to us in New Haven (we had a Greek family on the other side) made her own sauces from scratch. Her kitchen was a marvel to behold, what with the garlics and other spices, and sometimes cheese and stuff hanging from the ceiling. The best part was that only one of her three sons liked traditional Italian cooking, which meant that whenever I was over there, I got a plateful of whatever she was making. I loved her kitchen and her cooking. I can't imagine she ever "froze" her sauce. She was a great cook. So was my mother, but she cooked entirely different kinds of food. New Haven was a wonderful city for ethnic food and culture back in those days. When I go back and we go into New Haven proper for food, it typically is to the old pizza/Italian joints that are still there. -- Religion: together we can find the cure. |
Merry Christmas All !!
On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote:
On 12/27/13, 11:28 AM, wrote: On Fri, 27 Dec 2013 10:33:48 -0500, Poco Loco wrote: On Thu, 26 Dec 2013 23:20:07 -0500, wrote: I make spaghetti sauce about 2 gallons at a time. I have some freezer containers that are just the right amount of sauce for a pound of pasta so next time is real fast. I buy the 40oz bottles of Victoria Marinara Sauce from Costco. (Told you I cheated.) Then add my own spices, garlic, onions, etc, along with hot Italian sausage. Never made spaghetti sauce from scratch. Too much work. Sprucing up a decent marinara sauce seems to work. Everyone likes it. I guess I am just old school. I have been making my own red sauces for 50 years. The biggest trick is finding decent Italian sausage for spaghetti. The Italian immigrant lady who lived next door to us in New Haven (we had a Greek family on the other side) made her own sauces from scratch. Her kitchen was a marvel to behold, what with the garlics and other spices, and sometimes cheese and stuff hanging from the ceiling. The best part was that only one of her three sons liked traditional Italian cooking, which meant that whenever I was over there, I got a plateful of whatever she was making. I loved her kitchen and her cooking. I can't imagine she ever "froze" her sauce. She was a great cook. So was my mother, but she cooked entirely different kinds of food. New Haven was a wonderful city for ethnic food and culture back in those days. When I go back and we go into New Haven proper for food, it typically is to the old pizza/Italian joints that are still there. I am so glad to see you've changed your attitude with regard to postings about food. Hope you're having a great day! |
Merry Christmas All !!
On 12/27/2013 11:28 AM, wrote:
On Fri, 27 Dec 2013 10:33:48 -0500, Poco Loco wrote: On Thu, 26 Dec 2013 23:20:07 -0500, wrote: I make spaghetti sauce about 2 gallons at a time. I have some freezer containers that are just the right amount of sauce for a pound of pasta so next time is real fast. I buy the 40oz bottles of Victoria Marinara Sauce from Costco. (Told you I cheated.) Then add my own spices, garlic, onions, etc, along with hot Italian sausage. Never made spaghetti sauce from scratch. Too much work. Sprucing up a decent marinara sauce seems to work. Everyone likes it. I guess I am just old school. I have been making my own red sauces for 50 years. The biggest trick is finding decent Italian sausage for spaghetti. Surprised you don't make it yourself... I have a recipe for wonderful fennel based dinner sausage, as well as a rosemary and tyme breakfast sausage if you are interested... Nothing special, generic but very good... |
Merry Christmas All !!
On 12/27/2013 11:47 AM, F.O.A.D. wrote:
She was a great cook. So was my mother, but she cooked entirely different kinds of food. What kinds of foods did your mommy cook? -- Americans deserve better. |
Merry Christmas All !!
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Merry Christmas All !!
On 12/27/13, 3:49 PM, wrote:
On Fri, 27 Dec 2013 14:49:55 -0500, "F.O.A.D." wrote: On 12/27/13, 2:42 PM, wrote: On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote: I can't imagine she ever "froze" her sauce. I have not noticed any degradation but it usually does not stay there that long. I like spaghetti, it is my comfort food, I like Angel Hair spaghetti, and when the stores have it, the spinach-based spaghetti. Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some things she cooked, but I was in her kitchen a lot, and I never saw her take anything our of the freezer except an ice cube tray. I am a notch up when am using red sauce, vermicelli but I like angel hair tossed with butter, olive oil, garlic and thyme. (stolen from Bahama Breeze) I freeze this stuff because it is so time intensive to make. I also keep some kinds of soup and chili in the freezer. My recent favorite is a knock off of the Carabbas sausage lentil soup. My wife likes my minestrone. Oh, I'm far from a purist in the kitchen. I freeze some meals to be eaten later. I do what you do with angel hair sometimes, but I often will add in a can of clams. -- Religion: together we can find the cure. |
Merry Christmas All !!
On 12/27/13, 3:54 PM, F.O.A.D. wrote:
On 12/27/13, 3:49 PM, wrote: On Fri, 27 Dec 2013 14:49:55 -0500, "F.O.A.D." wrote: On 12/27/13, 2:42 PM, wrote: On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote: I can't imagine she ever "froze" her sauce. I have not noticed any degradation but it usually does not stay there that long. I like spaghetti, it is my comfort food, I like Angel Hair spaghetti, and when the stores have it, the spinach-based spaghetti. Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some things she cooked, but I was in her kitchen a lot, and I never saw her take anything our of the freezer except an ice cube tray. I am a notch up when am using red sauce, vermicelli but I like angel hair tossed with butter, olive oil, garlic and thyme. (stolen from Bahama Breeze) I freeze this stuff because it is so time intensive to make. I also keep some kinds of soup and chili in the freezer. My recent favorite is a knock off of the Carabbas sausage lentil soup. My wife likes my minestrone. Oh, I'm far from a purist in the kitchen. I freeze some meals to be eaten later. I do what you do with angel hair sometimes, but I often will add in a can of clams. Oh, I also paid some attention when my mother was in the kitchen cooking. She was a native Bostonian, but her parents were not...they came here from Europe. Her mother was a fabulous cook. My mom learned from her mom, and I retained memories of how to cook some of what my mom cooked, and that includes a number of Polish, Russian, German, and undifferentiated Slavic recipes. I'll make oladi a couple of times a year, when fresh berries are plentiful. -- Religion: together we can find the cure. |
Merry Christmas All !!
"F.O.A.D." wrote:
On 12/27/13, 2:42 PM, wrote: On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote: I can't imagine she ever "froze" her sauce. I have not noticed any degradation but it usually does not stay there that long. I like spaghetti, it is my comfort food, I like Angel Hair spaghetti, and when the stores have it, the spinach-based spaghetti. Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some things she cooked, but I was in her kitchen a lot, and I never saw her take anything our of the freezer except an ice cube tray. When we were kids, there was too small a freezer in most kitchens to freeze any large amount of stuff. We were just discussing this last week. There were cold storage lockers. You could rent one and store your half side of beef etc. my mom was Midwestern and we had lots of chuck roast and baked potatoes. Lived in a rooming house in Dayton, OH for a few months. Italian mother from the old country. She would invite us for Sunday dinner at times. He son, could get the spoon and fork working together and finish the whole plate of paste while I am still on the first quarter, trying to,deal with the long strings. Her son hunted squirrels and she would do a cachatore with them that was superb. |
Merry Christmas All !!
On Fri, 27 Dec 2013 23:03:09 -0600, Califbill wrote:
"F.O.A.D." wrote: On 12/27/13, 2:42 PM, wrote: On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote: I can't imagine she ever "froze" her sauce. I have not noticed any degradation but it usually does not stay there that long. I like spaghetti, it is my comfort food, I like Angel Hair spaghetti, and when the stores have it, the spinach-based spaghetti. Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some things she cooked, but I was in her kitchen a lot, and I never saw her take anything our of the freezer except an ice cube tray. When we were kids, there was too small a freezer in most kitchens to freeze any large amount of stuff. We were just discussing this last week. There were cold storage lockers. You could rent one and store your half side of beef etc. my mom was Midwestern and we had lots of chuck roast and baked potatoes. Lived in a rooming house in Dayton, OH for a few months. Italian mother from the old country. She would invite us for Sunday dinner at times. He son, could get the spoon and fork working together and finish the whole plate of paste while I am still on the first quarter, trying to,deal with the long strings. Her son hunted squirrels and she would do a cachatore with them that was superb. That sounds like a good way to do squirrel. Normally they're damn tough, especially an old boar. Young females are pretty tender and fry up well. Hope you're having a great day! |
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