Food & Remodeling
This week I've been practicing my drywall taping skills. They need work. I've got the basics down, but now need to work on the details, especially inside corners. The first joint I taped bubbled (and I've since peeled the tape off and mudded it over sans tape), the second one is ok, and the first inside corner needs some sanding and then will be done.
I've got another inside corner on the wall, and a pair of small butt joints (that I may skip as they'll eventually be covered with door frame trim), and will have more joints once I start in on enclosing the stairs.
The garden beds are cleaned out, tilled, and replanted with tomatoes, onions, and radishes. I need to screw down the screen frames over them yet (we took them off to work on the spading/tilling).
Today I decided that the flag in the front yard needed replacing, so I got a new one at Meikle's, along with some yard stuff and charcoal.
We're cooking meat for the week today. There's a beef brisket in the smoker (cherry smoke, Smoky Jon's Flavor Magic seasonings, and brown sugar and other seasoning in the water, which we're basing the meat with occasionally), boneless pork rib ends in the crock pot (dried cranberries, ginger, other spices), and we might also do brats later (Johnsonville original). I've also got a recipe for fried peach pies that I might try later.
I've got another inside corner on the wall, and a pair of small butt joints (that I may skip as they'll eventually be covered with door frame trim), and will have more joints once I start in on enclosing the stairs.
The garden beds are cleaned out, tilled, and replanted with tomatoes, onions, and radishes. I need to screw down the screen frames over them yet (we took them off to work on the spading/tilling).
Today I decided that the flag in the front yard needed replacing, so I got a new one at Meikle's, along with some yard stuff and charcoal.
We're cooking meat for the week today. There's a beef brisket in the smoker (cherry smoke, Smoky Jon's Flavor Magic seasonings, and brown sugar and other seasoning in the water, which we're basing the meat with occasionally), boneless pork rib ends in the crock pot (dried cranberries, ginger, other spices), and we might also do brats later (Johnsonville original). I've also got a recipe for fried peach pies that I might try later.