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What Did You Do Today?

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Outbackbob48:
Clint , your lookin  in great shape, 90# sounds unreal. Remember don't overdue and get injured , you want to peak when the season comes in. Bob

YosemiteBen:
Well Clint, at that rate you can pass the wildland firefighter endurance test with flying colors! Congrats to both of you!
I am headed for Harper's Ferry WV for training for the week. Then back for two weekends in a row of Tribal Cultural trainings then the 2nd weekend of August is My Knap in at Yosemite National Park! Busy for sure....

bjrogg:
I loaded up a bunch of stuff and headed to the youth mentor day yesterday. I went last year and was pretty impressed with the effort this local Sportsmans Club put into this event. They asked me if I would come back and I told them I'd love to if it worked out with my farming schedule.

My buddies Gary and Randy came along to help out. Took a couple pictures before event got to busy to. We were very well received. I had hides, stone points and knives, a bunch of selfbows and my presentation pole. I had some staves in different stages from bark on to roughed out. I had my two buck racks and the bows I shot them with. I had a bunch of PA magazines including the one I wrote the article about attending this event last year.
It was a lot of fun and I'm sure I will try to do it again next year. Would definitely encourage anyone to do something like this. They did a great job putting it together and it was very well attended.
Bjrogg

Eric Krewson:
I have had a great garden this year and given away bushels of tomatoes and okra. today I looked the accumulation of both on my kitchen counter and thought "I like stewed tomatoes and okra, why not can some for the future?"

I did need a few more tomatoes after culling all the bad spots and green cores from my tomato stash so I added a can of diced tomatoes I had in the cabinet. It wasn't until after the can was in the pot that I realized it was italian spiced with a good bit of oregano in it, this made for an interesting mix.

I added an onion and a couple of cloves of garlic as I cooked down the mix for canning.

I have a variety of different size canners, the 8qt vintage Presto in the picture was on the Facebook Marketplace for $15, the lady who sold it had just put all new seals in it which cost about $8 so it was too good of a bargain to pass up.

 

Pat B:
I grew up eating okra and tomatoes and fried okra and steamed okra.YUM!
 I put up lots of tomato sauce I make each year. The last few years I've been buying boxed of tomatoes from the farmers market(about $7 per box later in the summer) for my tomato sauce with onions, peppers, garlic and herbs and spices. We had 3 failure years in a row with our garden with either crows or the blight taking it all. I freeze my sauce in gallon ziplock bags and it's so nice to have real, flavorful tomato sauce in January and February.
 I have a great, simple pickled okra recipe if anyone is interested. Doesn't go through a hot bath, just boiling liquid into the jar of okra, garlic and dill seeds. Makes great tarter sauce, too.

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