Shortly after building a extra long out-feed table for my Powermatic my son and his college buddies discovered it provided a nice spot for beer pong. All good fun but...
Large selection of random width/length live edge Douglas Fir. Inch and seven/eights thick. Eight to fourteen inches wide. Most with one live edge, one straight. Anchor Sealed end grain. Locally harvested. $1.25 bdft. Delivery available.
Guess I've become a cheap bastard...my father's day plan was to smoke some baby back pork ribs. Miso glazed ribs on the Weber Torpedo (a trusty weapon for the porkaterian). I'll get over my mini-rant soon, OK?. Baby-back ribs at our local supermarket (aka King's)...
The sawmill is currently set up with the six foot extension so we're capable of producing lumber that's up to 26'-6" long.
Where'd it go? We gobbled it up tout suite. Here's the link to the recipe. My version doesn't require a food processor or microwave oven...
(unkle jay, aka dubie ibold in greenhouse 5)
the marijuana farm part 2
i think not. not if you're a legal commercial pot grower in WA state. some devastating developments in 2014 have left 2015 looking pretty dismal for those in the biz. i managed the development of San Juan Sun Grown (SJSG), one of the first state licensed cannabis growers in the USA. last March i was fully engaged (and enthusiastic) acquiring building permits and lining up sub contractors, etc. to build a tier 3 wa. state liquor control board(lcb) certified pot farm. exciting times in a chaotic 'budding' new industry...
cheers to the butchers at friday harbor's Marketplace meat department. they track me down whenever there's something fleischmeister jay might be interested in. 'how about some fresh pork belly, jay?' nice! slow roasted with...
AKA The Marijuana Farm Part 1
you could say I stumbled across the opportunity to become a pot grower. and that would be accurate. a botched real estate investment on 77 acres of raw land on beautiful san juan island. the building industry debacle. but most importantly there's initiative 502.
one of my fav lunch treats is a really good veggie burger on fresh white bread with mayo, brie and thick slices of tomato seasoned with pepper and a dash of johnny's. this veggie puck out performs beef patties in some circumstances, a monumental admission for me the meataholic dude. the morningstar farm burger is not at all 'smokey' as the product description suggests. and though cook's mag totally dissed it in their reviews some others appreciate it as i do... a versatile, flavorfull meat stand-in.
shazzamm this one's a keeper. stewing fresh apricots with some sugar, smashed garlic and a dollop of miso. use as marinade and basting sauce for anything you throw on the grill. also a delicious condiment/dipping sauce. next time i'm going to try finishing off a plate w/ spoonfuls glaze and creme fraiche.
(slacker version... skip the fresh fruit and use apricot jam)