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J-Rad Cooley - 50-50 to indie grab out.
A group of us went to Las Vegas or two nights and two days to go skate and check out the strip.
We ended up going to some super rad ditch spots around Nevada
**View On Black**
© All rights reserved Anna Kwa. Please do not use this image on websites, blogs or any other media without my explicit written permission.
Killarney Provincial Park
From a 2008 trip to Georgian Bay, Manitoulin Island and Killarney Provincial Park, Ontario, Canada. Pentax K100d with Tamron 70-300mm and Pentax 18-55mm.
Copyright Justin Bower. All rights reserved. Cannot be used without written permission.
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Went out to get a sunset photo tonight hoping for some good color, but instead the sun hid behind a thick cloud bank. As you can see there was a little color, but I really liked the texture of this ice which looked shredded to me.
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see all the "monos" (monkeys)..... the corn stacks (in english) to the right in this big field. i have taken many photos of "corn stacks compositions" here, it was an awesome sight and the sky was eerie.
texture by SkeletalMess - Thank you!!!!
www.flickr.com/photos/skeletalmess/3864842091/in/set-7215...
How We Make Sauerkraut
We make sauerkraut the way I made it as a kid with my mother, who was from Poland.
What you need is the following:
1.Kraut crock. A plastic bucket is just wrong –it has to be a ceramic crock. Time to break out that old Red Wing you have for decoration. At least a 5 gallon crock, preferable a 10 or bigger.
2.Cabbage cutter –wooden. This is a device where you put the head of cabbage on top and slide it across cutters. A food processor just doesn’t feel right…
3.Lots of cabbage. We use about 2 cases (around 80 pounds) of cabbage per 12 gallon crock.
4.Pickling or kosher salt.
5.A measuring spoon (or anything that’s approximately 1 tablespoon)
6.A smooth, heavy river rock. No, not a plastic bag filled with water for weight. That’s just wrong, too!
7.A plate whose diameter fits the opening in the top of crock.
8.A clean sheet.
9.A cabbage “pounder” –a wooden pounder (looks like a potato masher) to settle the kraut in the crock & pack it down.
10.A big bowl that will hold about a gallon plus of shredded cabbage.
11.Canning jars, lids, and rings –plus a hot water canning pot and the usual accessories- for the future when you are canning the finished kraut. You won’t need this until a couple of weeks later when the kraut is done fermenting in the crock(s).
Make sure the crock and all the items (including river rock) have been cleaned thoroughly. Bleach the items if necessary prior to beginning.
First, clean the outer leaves off the cabbage and cut out the core. Have a box handy to catch the “waste” leaves and cores, and any other flotsam & jetsam you need to throw out. All this can be fed to the chickens, pigs, and goats as a treat when you’re done.
Position the cutter between two chairs, a person on each end. Drape a sheet underneath to catch the shredded cabbage as it comes out the bottom of the shredder. While one person is shredding, the other person collects the shredded cabbage from the sheet underneath. Approximately a gallon of the shredded cabbage is collected into a bowl, and about 1 tablespoon of pickling salt is added and the cabbage is tossed around by hand to spread the salt. The contents of the bowl is then dumped into the crock and then stomped with the wooden pounder to compact the shredded cabbage. While tossing the cabbage around by hand in the bowl, also pick out anything that looks discolored or pieces that won’t look good in the final kraut. Pitch in the “waste box”. Continue doing the shredding, mixing, and stomping until the crock is almost full. At this point, place a plate upon the shredded cabbage in the full crock, a clean river rock upon the plate to weight it down, and cover with a clean sheet so nothing gets into the crock. The crock needs to be in an undisturbed area. We have ours stashed under the kitchen table. A basement is ideal if you have one, but the naturally cooler temps in a basement will require at least 3 weeks for proper fermentation. After a day or so, strain off the excess brine with a cup (or turkey baster) as if the crock is full and the rock weighting it down, it may overflow. Keep an eye on it for 2-3 weeks to make sure everything is clean and fermenting properly. When it looks and smells like sauerkraut, it can then be canned. When canning, stuff as much of the solid kraut as you can into the jars and only use enough of the excess brine to cover it if necessary. Pack about ¼” to the top of the jar. If you want to mix pepper, onions, or any preferred spice in the kraut before canning, now is the time to do it while you are putting the kraut in the jars, or mix the kraut-to-be-canned up in a bowl with the spices prior to stuffing it in the canning jars. Place the jars into canning water and only let them go 10 minutes or to the boiling point at the most. You don’t want to over boil the kraut & make it mushy.
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