Anne Miller

Kate Downham wrote:I’d really like steak today, but I can’t get to it because a bunch of other meat has frozen to the sides of the chest freezer and the top of the steak, and it won’t budge unless I switch it off for a few days in a row.

I am wondering if there is any trick I can do to stop this from happening?

The frozen meat is inside reused cryovac bags, which is then packed into a reused supermarket bag, but it still managed to stick. I think I have more luck in general using feed sacks for the second bag, but I’m not 100% sure.

How do you pack your bulk meat into the chest freezer?

I am wondering if I read this correctly.  I read the the plastic bag is freezing to the side of the freezer wall.

When we process deer we normally have leg potions from shoulder and hind quarter, the backstrap. We don't keep the ribs.  Foodsaver makes a bulk bag which we use.

We age the meats in a refrigerator, drain the blood.

If the meat is wet my foodsaver will not work so we use paper towel though I bet cloth would work to absorb the moisture.

For that fact maybe wrap the foodsaver bag in old towels would work.

A trick that we use is to make dog food.  We put all scraps [not bones] into a crockpot with water then cook until done.

Google said, To add a "thank you" salutation, integrate phrases like "With sincere gratitude," "Many thanks," or "I appreciate it" before your closing, choosing a level of formality appropriate for the recipient. You can use a warmer, more informal tone for friends, or a more formal one like "With deep respect" for business contacts

I usually just sign my name in closing so I like to keep it simple so I would just say Thanks, then sign my name below that.

That roof does not look very load bearing to me.  It looks like it is missing some support beams.

I have read that turf roof weighs a lot.

To support our drywall ceiling we used 4 x 4 support beams.

These might help:

We use zip lock bags or food saver bags.  Never had them freeze to the side of the freezer.  Recentle I have started using slider bags from the grocery.

Though maybe that is because I put the bags in the middle of the freezer instead on the sides?

I also sometimes use a basket/box to organize my meats ...

What are cryovac bags?

Pearl Sutton wrote:

Anne Miller wrote:According to some sources that might be called Chevron Amethyst.

I wish it was! Those are lovely!
It's a Missouri ditch rock, and the Chevron Amethyst is only found in India, Russia, and and Brazil.

Google says, Other notable sources include parts of the United States, Mexico, and Uruguay. The formation process involves silica-rich solutions filling cavities in rocks, leading to alternating layers of amethyst and white quartz in a characteristic V-shaped pattern

I loved my crepe myrtles that I left behind after various moves.

I would suggest making it a bush rather than a tree.

I love it as a bush.

Top it off at the height you prefer then encourage the sucker as shown in the photo above by Josh.

According to some sources that might be called Chevron Amethyst.

Not the amethyst found in geodes that I am familiar with.

Google said, Chevron Amethyst, also known as banded or dogtooth amethyst, forms when layers of amethyst combine with white quartz in a naturally occurring V-shaped or zigzag pattern.

This was very informative for things like how to tell if they are ripe, all the different varieties and some recipes:

https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-eat-persimmons

I have read that for linden, remove them from their woody fruits, and soak them in hot water, then stratify them for 3 to 5 months in a cold, moist environment.

Which one is the purple one?

I don't see amethyst in any of them ...