60+ year old thread.

I took Jaws for a 5 miler yesterday. She did great and the groinal area is not too sore. I am almost out of the woods!! I feel blessed and well minor. I mean it makes my issue pea sized compared to someone truly not mobile and feeling like I have taken good health for granted. Rather late in life to think about this I know.

We actually walked urban trails and such (many in Bellingham) and went by Freedom Vans.

 

3 shrubs got culled today. Two of those three down to the stump. Had to start from scratch so to speak. The rose bush just got a formation tree at ment. Culled from the perimeter. Tree was the last culled item , just the lower limbs , that got in the way of me on the mower.

 

Rain then sun, then sun then rain = rain forest. My Pasture conversion re-forest is doing AMAZING. Trees doubling height in a year, just nuts. 3 kinds of pines (Shore, Lodgepole, Austrian), Western red cedars, Incense cedar, Grand Firs, Douglas firs, several native white oaks and a vine maple. Crazy, but good.

 

Meanwhile I executed a few bushes. They might grow back. And then Trimmed a tree and a rose bush. Done with that stuff. For now.

 

Okay... my latest kick is baking bread... easy bread... like so easy, it's crazy I never tried before!
The problem is bread is not good for the weight control I am trying to maintain (since losing 40 lbs.)!
I have made three recipes so far (beer bread, milk & honey bread, and beer & honey bread (below). The one I still haven't made is with just two ingredients, flour and (melted) ice cream.

BEER & HONEY BREAD
Preheat oven to 350°F
Ingredients:
3-cups Self-rising flour (needs no baking powder or added yeast).
Sugar & Salt (2 tsp. each).
Can or bottle (12 oz) of Beer (I used Tecate Light), try whatever you like.
Honey 1/4 to 1/3 cup (based on how sweet you like your bread).

Mix flour, sugar & salt in a large bowl.
With a wooden spoon, mix in beer and honey until blended and you have the wet dough. No need to mix for long, just enough so ingredients are blended.
Put dough into a greased 9x5 (or similar size) bread pan and bake for 50-60 minutes.
Test with a toothpick, at 50 minutes and after, which should pull out dry when the bread is done. Mine took 50 minutes, others reported to have needed more.
Let cool a bit before slicing.

The bread doesn't last long when you have family smelling it bake... here's less than half of the loaf I made last night:

 

Yeah I can’t bake bread. I know easy peasy. But not when there is a curse on you. If the bread bakes then something else will go wrong. lol.

 

No bread baking allowed because I will only eat it. Haha great hobby but I had to quit - too fat

 

Thank god the curse isn’t on pizza

 

This week's bread experiment, a hybrid loaf of Dark Rye (with caraway) and Semolina flour:

 

GET OUT! NOW!!!