Thekla McDaniels

Sandy, one thing you might consider is building in stages.  First a great room with kitchen alcove, small bathroom.  Start with what ever you consider essential, in a single space, with planned add ons…  Planning the whole thing at once can be overwhelming, and doesn’t necessarily get you the building you want to live in.

10 thumbs added since my post at 830 pm on the 25th, two days ago.

I currently own my place outright, but I had a different situation for a few years.

I was not a caretaker, but you might want to add that option, some kind of work exchange.

I had a situation for 5 years in which I knew people who had a remote cabin at 8000 feet, on the border of the national forest, and I lived there.  I did a lot of repairs and improvements.  In the end the owners nutted up, got really unreasonable and difficult to get along with and seemed to overestimate the value of their ownership.

There’s always the chance it will come to that.  I loved it there, but I moved out.

T Melville wrote:

Thekla McDaniels wrote:...The washer has cracks in the drain hose.  I can’t find the model number...

Any suggestions?

My knowledge is old, things may have changed since. On the other hand, I don't know the age of your machine. At my first job (In a hardware store) we stocked one kind of washing machine drain hose, and didn't ask about make or model. They must've been pretty standardized, at least at the time. You could bring the cracked hose or  a tiny slice of it to confirm it's the same diameter and compatible material, but I doubt that's necessary.

The local appliance repair and parts vendor says there’s a difference, tons of different hoses.

I was going to remove the leaking one and take it with me .

But 🤪 for now the hose is wrapped in duct tape and is no longer leaking

Out of curiosity, I followed the link back to the first post in the thread to see how many have thumbed up.

There are 61 at 827 pm mountain time.

Purple is my favorite color. I added another thumbs up on the very first post on the very first page of this thread.

I won’t say I read the whole thread, but I’m not wild about plastic. I think plastic Permaculture playing cards is an inherent self contradiction…. Are we to put the cards away in plastic for July?

I have a set of round cards. They are a tarot deck. I have had them and used them frequentlyfor more than 35 years. They are still fine.  And they shuffle fine.

I like the idea of appropriate use of technology. I am of the opinion that 3-D printing of the playing cards or holograph or laser inclusions are not appropriate use of technology, and increase the price of the cards.  I would like the new cards to exemplify the standards and principles of permaculture.

What I would like to see are some plain old cards that won’t be plain at all, they’ll be beautiful and fun and inspirational.

I bought a dozen of the original playing cards, and I had the poster which I donated to a teacher who put them in his classroom. If and when this second deck goes forward, I will probably give the teacher, a high school teacher, teaching environmental sciences and AP biology a set of the new cards. Maybe there will be a poster too.

How about a culinary bamboo tolerant
of cold winters?

Good going, John!  Congratulations.

Avocado or olive oil makes excellent mayonnaise.  A little cayenne or chipotle is good if you like spicy

John, I don’t know why your stick blender didn’t work.  I have several, of different blade shapes and brands.  They’ve worked for me.  

I understand that what is critical is that the vinegar or lemon juice or acid you are using gets mixed with the egg, thus forming the water-oil emulsion-emulsifier.  But I bet it’s possible to over mix these two, or maybe mix with too high a speed (which could deform the molecular protein structure, so mix gently, then quit blending OR pick up your premeasured oil and add it slowly, in a thin stream to the egg and acid.

Do you know anyone who makes mayonnaise?  Maybe you could seek out some demonstrations, or coaching or lessons.  Probably you have already checked in at you tube university.  

About freshness of the egg, I have used very fresh just collected from the hen house, and grocery store eggs which can be several months old.  It hasn’t appeared to make a difference.

I will say, though, be mindful of raw eggs about which you don’t know the origins.  I am pretty sure that in the USA at least, there can legally be salmonella in commercially sold eggs.  It’s easier for regulators to tell us not to eat raw eggs than to require appropriate sanitation in egg and chicken production…. And cheaper for big egg producers if they don’t have to worry about it.

Don’t get discouraged, it’s not that hard to make mayonnaise.  You’ll get it.

I vote for the clarendon serif font