Deedee Dezso

paul wheaton wrote:Andres started this thread two years ago and the first post still doesn't have 200 thumbs.  

I thought this would be a pretty fun project.  Maybe we can try to get more thumbs again sometime.

So my question is which deck did I just place an order for? The original or this new version?  After reading Paul's  quoted post, I'm thinking the original.  When I ordered, I believed I would be getting 2 decks of the new version.

Either way, please consider my payment for 2 decks as 2 votes for.... it won't close the gap if 200 is the goal, but I have spent considerably more for these than any regular deck of cards!

Found my answer

Deedee Dezso wrote:$0.5555555556 per hour

I'm thinking this is a "must have". As soon as the social security check arrives!

Well, the price went up before I could purchase it at first release.  Now @ 0.8461538462 cents per hour. Still a bargain. AND it supports my favorite cause of world domination!

I used to live in the area of the Joshua Tree National Park in Southern California and would drive through and/or hike there frequently. It was a 10-15 minute drive, so it was an easy trip, and the children enjoyed it too. The Wonderland of Rocks was a great little place that supported primitive camping. There were often rock climber newbies learning basics on one of the large boulders.

For 3 consecutive years I spent time in late spring exploring Glacier (inter)National Park with my mom, while visiting her mom in a care facility mornings or evenings. The big thing mom wanted to show me was getting over the mountains through Logan Pass, driving the Going-to-the-Sun road, that was often still closed at the end of May. We'd Park and walk it for another mile or so for the many great photo opportunities.  Walls of dripping, flowing snow melt, pussy willows just beginning to swell, Bird Woman falls across the valley...
I went through 7-10 rolls of 36 exposure film every year, and about 10 shots were excellent and suitable for framing.

Now we have 40 or so acres on steep hillsides to conquer and explore on the other side of the continent. Building the homestead is plenty of work and enjoyment!

Mike Barkley wrote:Here's a pic of one of the pumpkrackens. Was a mild pumpkin flavor with a lot of flesh. Made an excellent soup. Seed cavity was mostly hollow with only a small amount of stringy pith that wasn't gooey like many pumpkins are. I use an old canning lid to clear the seed cavity. Works very well.

Hey Mike- what happened with those seeds ?  Sorry, I'm only just catching up on permies threads after a couple years of barely reading emails. I hope you kept some to plant again.
If they were a strange Galeux d' Eysines cross, they are definitely in the maxima tribe. I'm still interested in getting seeds...

Phil Stevens wrote:Clay + sand = adobe. Resist any temptation to "lighten" clay soil by adding sand. You want organic matter, and lots of it. If you have cracking, that is your opportunity to pour sieved compost and biochar down those cracks. Put mulch on top. Wood chips are your not-so-secret weapon. Add more mulch. Avoid digging, especially when the soil is especially dry or wet, but avoid it in general. Get roots into it. Add more mulch.

To add to my little plan, we are raising rabbits as much for the meat and pelts as for the butt nuggets of pure gold. It's often mixed with waste hay or straw that falls through, and urine. It all goes to a "compost" heap for a couple months until it gets distributed to raised beds, hugel beds and side dressing for fruit trees and just about anything else I'm putting in.

Come spring I'll be purchasing a few cups of fish bait worms to add to the raised beds to help work their magic to the layers of leaves, bunny compost, wood chips, chop n drop comfrey that's scattered everywhere near garden beds and what I hope to make a food forest with the mini orchard area. I plan to use any mown grass in the mix as well.

I'm going to have to come up with a very sandy raised bed for some root crops until the soil builds deep enough in all the other grow beds.

Heavy clay is quite foreign to me,  but now I have an abundance of clay to play with!

I'm on lunch @ work off property, so this will be much shorter than I'd like.
Western West Virginia,  up on the ridges of the hills, and a foot or less down I hit a fairly pure yellow clay that goes for at least another foot. So far I am amending spots for fruit trees (dig extra deep and backfill with purchased soil/compost), no amendment for stuff like horseradish or comfrey, and building raised beds and hugelkultur beds for larger crops in the future.
I will be checking the suggested links.

Darci Larsen wrote:

Deedee Dezso wrote:

Can you get your hands on a bunch of organic,  unwashed grapes? The white film on the skins is a wild yeast you can capture by mixing distilled water and flour to a thin slurry, and drop the grapes in for a few days. As with an older starter, when it bubbles and smells yeasty, remove the grapes and continue feeding as normal.

Juniper berries also carry this wild yeast. I've used the grapes I grew, but never tried the juniper.

I’m new to this place and this, this here, is why I’m so happy I found y’all. I have NEVER heard this anywhere else, I can’t wait to try it out this summer.

Darci - I'm here for the same reason,  lots of really cool information from across the globe, on so many subjects, under varying conditions,  and some real community!  WELCOME!


Someone mentioned baking bread in an air fryer. I've tried.  The exterior was browned perfectly,  the interior was still doughy. I didn't pursue beyond the one try. My air fryer is a round Ninja. Possibly a lower temperature for more time? I can't see how a higher temperature for less time would solve the issue I had.

However,  Pillsbury cinnamon rolls say to flip them over mid bake. Perhaps that's the answer?

More time available and more counter space for rolling/kneading. My counterspace is perhaps 2.5 feet in a tiny kitchen, and supports my extensive herbs and spices collection on one side of the sink, and my drying dishes on the other.
I love a super sour sourdough bread. My daughter doesn't like it but her hubs is like me, and my hubby enjoys it occasionally.

We stopped at a Panera restaurant today and paid $10 for a large loaf of thick-sliced fresh sourdough and I've already gobbled a slice slathered in real butter! Like Manna from Heaven!

It seems I frequently get a bread baking bug in the middle of summer when it's hottest. I'm wanting to get a new sourdough starter going, but I'll probably wait until the grapes start producing and catch that wild yeast. Unless I can find some juniper in berry around here!

Nina Surya wrote:I occasionally bake bread, but would love to get to the rhythm of baking sourdough bread. The trouble there is that I don't have a starter.
I've tried to start a starter a couple of times, but failed.
I also got a starter once from someone, but it didn't do anything - at all, ever. So I'm assuming the starter was dead. I did feed it, but nothing happened.

Can you get your hands on a bunch of organic,  unwashed grapes? The white film on the skins is a wild yeast you can capture by mixing distilled water and flour to a thin slurry, and drop the grapes in for a few days. As with an older starter, when it bubbles and smells yeasty, remove the grapes and continue feeding as normal.

Juniper berries also carry this wild yeast. I've used the grapes I grew, but never tried the juniper.