Just think, the equinox is only two-and-a-half weeks away. Halfway to Summer.Beautiful day here... sunny, calm and near 50°f so I was finally able to get in my first ride since Jan 15.
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Had to ride some local streets and head to the park to get 16 miles in as the mup is still covered.
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The park's major paths were clear for the most part but the more fun secondary paths that hug the lake were still covered. The lake itself still has a cover of ice and snow. A lot of melting and runoff so it was sloppy out.. but worth it just to be out.
Forecast for the next few days is 50°ish with a decent amount of rain so I'm hoping most gets washed away.
67° and sunny is forecast for this coming Tuesday
I will still never partake of the hapless crustacean!( or my two favorite ceplapods)You don't need to boil or steam lobsters alive. You take a sharp paring knife and drive it through the shell into their brain. Instant, painless death. Then you boil, steam, or grill them in the shell.
I suspect those lobsters were doa when gathered,I used to help butcher meat animals,now I cannot stand the smell of a deer carcass or slaughtering pigs( pigs smell like hot human flesh when scraping) stunning the pig and slitting its throat yech! Patrick Mcmanus had a humorous story about his aversion to slaughtering animals,he mentioned guts and the "killing fields"( word play on Pol Pott's horrible purges-why do people get caught with the promises of a dictator horrible demonic reign.I can think of two prominent dictators right now that need to go,post haste"sic semper tyrannis"!Yes, Lobster is liked by many, but not by all. Some say it's an acquired taste. I had a girlfriend that ordered lobster whenever we went out to dinner. I asked her once if she really liked it that much. She said no, she only ordered it to show others how sophisticated she was. Go figure.
I'll eat it on occasion, but to me, the mild flavor isn't worth the high prices. Personally, when it comes to seafood, I much prefer clams, shrimp and mussels.
The Maine lobster has quite a history here in the east. They were once so plentiful that they washed up on New England beaches. They were fed to prisoners & servants back then, and the local indigenous people used them for fertilizer. They wouldn't eat them though.
it sure makes a difference when its fresh!( past experience) now with 90% of the worlds coastal fisheries depleted you had better be hoping for farmed "Piscine" treats!I grew up by the water and was introduced to seafood at a very young age. I tore apart my first lobster when I was five years old. Same goes for shrimp, crab, clams, oysters, and scallops. I get it that a lot of people don't like seafood, or are allergic to it. It's not for everyone. More for me.
Commercial fishing is still a viable industry on the Cape. We can get everything listed above fresh off the boat. Prices vary during the season, but you don't have to spend a fortune to make a good seafood meal. If you think North American lobster is expensive, try stone crab out of Florida or Alaskan king crab. Lobster is dirt cheap compared to those two.
I hold a residential shellfishing license in my town. This winter has been very sparse for fishing, because you cannot shellfish when the air temperature is at 28 degrees F or below. It's starting to warm up now. We get one or two days a week to fish, and I will be out there soon. Maybe this weekend.
WTF,Trump would do something useful like banning DST,the parts of the world that do not observe this farce seem to get along fine without it.I have never talked to farmer that liked DST( my Uncle said"sometimes a day is too long")Just think, the equinox is only two-and-a-half weeks away. Halfway to Summer.
an acquaintance remarked how many crabs where rolling off a corpse on the wharf when it was pulled from the water,with guys scrambling around and gathering up the little 8 legged vultures.I don't eat crab or lobster. It's a personal preference.
did you know that "live oak" was 30% stronger then white oak? one reason old "Ironsides" could take a cannonball,still not as hard as bamboo though(believe it or not)I love my quarter-sawn white oak floors.
I think you've got cabin fever!
Then it is imperative that you also eat several hot dogs and a can of sardines or smoked kippers with the beans on toast. The sardines help round out and balance the spectrum of aromas like a fine wine. It will be a traditional Cotswold country fart.For Shits & Giggles, I decided to fart into the air intake of my O2 concentrator to see if the Stank got stronger, or it it got filtered out.
So far my results are inconclusive so I decided to make some better farts to start with,..![]()
,.. to see if the Stank got stronger, or it it got filtered out.
eat plenty of yellow mustard,farts aplenty,if you want a "cadaver fart" use shark oil suppositories on your hemiroids.Then it is imperative that you also eat several hot dogs and a can of sardines or smoked kippers with the beans on toast. The sardines help round out and balance the spectrum of aromas like a fine wine. It will be a traditional Cotswold country fart.
Riddle: What is the one flavor never ever used by wine critics? Hint, one descriptor that is used is gravel another is forest floor.
old stinky "brushed" power tools create ozone as well,for some reason a pink spark makes a stinker spark then the blue ones.Lightning and sparks create ozone.
We had a 10 or 20 thousand volt electrostatic air cleaner in the late 70's that kept sparking day and night when dust would arc across the charged plates.
I read about a set of speakers in Stereo Review magazine ~1981.
The speakers used a modulated arcing spark as the tweeter in the speaker.
The speakers came with a tank of Argon gas to feed into the tweeter to prevent it from giving off Ozone when it was operating.
I believe the ozone(O3) was hard on the insulation of the old "brushed" power tools due to the covalent nature of"O" it exists as a oxygen molecule"O2" oxygen has a hungry outer shell always wanting to fill that outer shell,makes it very reactive,we are lucky that the oxygen balance in the atmosphere is such as it is,when there was more O2 in the mix forest fires were the rule rather then the exception the insects were even gigantic( don't know why there are supposed giant spiders in the Congo these days-seems to violate that oxygen absorption size rule.I advise adding some kimchi. It adds effervescent rotten cabbage smell with garlic, fish sauce, ginger, and hot peppers to the overall aroma mix. Ox is good but ozone is better. It is 03 not O2. O3 eats plastic and rubber turning them to powder.
AI Overview
View attachment 207770t
Ozone generators remove stubborn odors, bacteria, and viruses by producing
View attachment 207771
O3cap O sub 3
gas, which oxidizes contaminants, typically in 30 minutes to a few hours. Due to serious health hazards from breathing ozone, these devices must only be operated in unoccupied, sealed spaces. After treatment, spaces require1–4+ hours of airing out to allow the gas to dissipate.
carny farts are the bestI advise adding some kimchi. It adds effervescent rotten cabbage smell with garlic, fish sauce, ginger, and hot peppers to the overall aroma mix. Ox is good but ozone is better. It is 03 not O2. O3 eats plastic and rubber turning them to powder.
AI Overview
View attachment 207770
Ozone generators remove stubborn odors, bacteria, and viruses by producing
View attachment 207771
O3cap O sub 3
gas, which oxidizes contaminants, typically in 30 minutes to a few hours. Due to serious health hazards from breathing ozone, these devices must only be operated in unoccupied, sealed spaces. After treatment, spaces require1–4+ hours of airing out to allow the gas to dissipate.