Carla Burke

Oh! And, that running list is kept on my phone, so I won't run off and forget it, like I *ALWAYS* used to do.

We keep a running shopping list for each of several places, that covers our basics. But, we mostly buy whole muscle meats, that John cuts to our preferences if the moment, when we get it home. For example, he will buy a pork belly, then divide it up too cute some for slicing bacon & some for cubes to go into things. But, he also leaves some uncured, too use in some of our favorite Chinese recipes. A whole sirloin will get cut into steaks, a roast, and some starting meat. A whole pork shoulder (or two) gets divided up to make a couple variations of breakfast sausage, Italian sausage, and brats. But how the meat gets divided up is dependent on what we want in the moment.

That's pretty much how we do everything - 2 bags of lemons, a container of dates, meat, fish, poultry, a couple types of blocks of cheese, canned, diced tomatoes (though I'm hoping to grow enough this year, too cut back on those), a trip to the Mennonite community for milk & chicken feed, we make our condiments, as we need them (except for a few specialty ones) and only go a few miles for fresh produce, as needed. So... I don't really know exactly how to answer this...

Observation is key. Is there possibly something embedded in the skin? Keeping the birds' living quarters as clean as possible, scrubbing the roosts, etc., watching to see if another bird is pecking at them, are the places I would start, in prevention.

Treating the bumblefoot depends on the severity of the infection, but isolation in a nice, clean space, gently clean the foot/feet in question, with warm soapy water, then coating it with an antiseptic/antibiotic treatment of your choice (I personally would use colloidal silver, topped with an herbal healing ointment and a wrap) and if necessary, wrapping it. Check and dress it daily. Some might use an oral antibiotic, as well.

They look like leeks...

That^^^

My dad was also one to toss something dead into the septic tank, once it twice/ year. I switched from toilet paper to bidet & cloth, nothing goes in but bodily waste. The number one best thing, after a very strict 'no chemicals' rule,  (according to the septic guy who emptied the tank at my rental, the last time I needed that's done in 1999!), is to control the amount of water going in. The more water that goes down, unnecessarily, the more diluted the beneficial bacterial become, the more troubles you'll have. I've followed his advice ever since, and haven't needed my septic tanks emptied, in the 3 homes I've lived in, since.

Agreed! John and I also have an agreement about ladders. Anything more than the little,  purple, folding stepstool, we keep in the kitchen is a 'team-lift' activity. We have other similar ones, too. I no longer mess with fencing, unless he's home, and knows what I'm doing. Neither of us uses the chainsaw, without the other nearby. Heavy things to move are leveraged onto/ into a cart, dolly, wagon, or sled, rather than lifted and carried...

What a lovely old stove!! I would dearly love an old wood cook stove or a Walker, in the kitchen, but alas - hubby is no more fond of either of those, than he was with the rmh, in the living room...

Congratulations, Everyone!!

Anne Miller wrote:Is biltong similar to what we call Jerky in the US?

It is similar, but I think it's better than typical American jerky.