john mcginnis

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since Jul 07, 2013
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Recent posts by john mcginnis

"Give me head with hair, long beautiful hair
Shining, gleaming, streaming, flaxen, waxen
Give me down to there hair, shoulder length or longer
Here, baby, there, momma, everywhere, daddy, daddy"
-- Hair

Hair my friends is a good source of slow release nitrogen. Sloooooow, like a year or two. The trick of course is supply. Your barber/stylist should be your best friend Permies.
I have found DE to be useful for sanding. Once you get past 2500 grit I find that DE can work nearly as good as rottenstone for that final high value shine on a finish.  
4 months ago
One other minor point on the whole matter and then I will say no more.

When I hear 'We have a collective responsibility to stamp out systemic racism....', I cringe. First its all the rage with the corporate set as something to add to their check mark on their social justice page. That alone should make one suspect on the matter. But what really irks me about the whole thing is the 'collective responsibility' bit is the implied sharing of guilt. Stalin was quoted -- "a single death is a tragedy, a million deaths is a statistic". So if we all share the responsibility we are all a little less racist? Balderdash.

We each, alone are racist in some manner. Owe up to it the best each of us can and manage it the best we can. Racism is an individual act and can only be handled in that manner. Keep in mind racism isn't just about color. I was taught never judge a man by the clothes he wears. That tomato farmer in torn overalls this year is next year buying Cadillacs cash and that is a fact.

Over and out.
4 months ago

Beth Johnson wrote:

john mcginnis wrote:I was born in Florida. I am also old enough to remember segregated bathrooms, drinking fountains and dining areas.



My father as well (except for the Florida part). He and his brother were boy scouts and were on a trip with other troops. The bus stopped at a restaurant in Texas, and he and his brother were forced to eat in the kitchen while white scouts ate in the dining room portion of the restaurant. Racist treatment of that sort turned what was a good time for them getting to know scouts in other troops into a defining moment in their lives. My father and uncle were publicly humiliated, and they had to get back on that bus with the other scouts.



What happened to Floyd should happen to no man. That was not police work but an execution. The fact that both men knew each other from security work leads me to believe that there was more in play here than a counterfeiting charge.

As to the police. Well I have had my fair share of bad experiences with them.



4 months ago
I was born in Florida. I am also old enough to remember segregated bathrooms, drinking fountains and dining areas. Racism as an overt act is far more destructive than mere words.

What goes for 'racism' these days is a far cry from the dark days of Jim Crow. Lambast as you wish, but I would hazard I have the mileage on most here.

ACT: treat people as you would wish to be treated.

May your life be fulfilling.
4 months ago

Lyda Eagle wrote:...   Just have to make sure to have ennough salt and spices saved up.   And it should be salt without idodine in it.  I get khosher and sea salt in large amounts when I can   saving spices now is good and especially saving seeds.  I am also atttempting to grow spices indoors that are not  able to take the cold where I live,  like vanilla and cloves



Two sources of salt in the US. From the sea, and several underground salt domes.


If you buy Morton table salt is comes from this place (Bahamas salt pans) -- https://www.qwant.com/?q=bahamas%20morton%20salt%20&t=images. Why should that be of interest? Its ALL sea salt! So essentially any non-iodine Morton table salt IS sea salt. Save your pennies and pass on the sea salt label and just buy the blue box product instead.

Here is a Morton salt mine -- https://www.qwant.com/?q=morton%20salt%20mine&t=images . Most uses for mined salt is industrial, agricultural, etc. Most mined salt to be used as a table salt has a price penalty. It has to be ground to powder whereas the sea salt is already in a fine granular state.

4 months ago

Lyda Eagle wrote:I would also love a freeze drier.  I know if the power is down then I wouldn't be able to use it ... but wondering how big  a solar setup I would need to run one.  Even though solar will not last forever either.  Would love to live where I had a fast stream close enough to have some kind of water turbine to produce power. Wouldn't want to dam up the whole thing but I know I have seen Turbines you can just lower into the side of a fast moving stream that are suppose  to work great.  I think that would be a better long term solution to power or a windmill. Not one of the jumbo ones  but more like they used to have on farms.  We live on a farm that had one and I love going around it and watching how it worked. IF I ever get a place of my own I want to try and have something like this.  ..... OF course you don't need electricity to can or even gas.  It can be done on over a fire or wood stove you jut have to watch it very carefully because you don't want it to hot but mostly don't want the pressure to fall on a pressure caner you have to maintain a certain pressure or your timing must start all over again and that can cause the food to get mushy    MY grandmother canned over a coal stove so that is about the same in having to watch it constantly. ... I hated all the coal dust everywhere. And I do mean everywhere.  As soon as you would take a shower you would get covered by the dust within a few minutes. But it was fun to watch her cook on that old stove.  



My grandmother was born Uniontown PA. They hung their laundry in the basement to dry. Doing it outside, the clothing would be dirter than when they first washed it. Coal country was a tough place to live back then.
4 months ago

Kate Downham wrote:In Australia our main type of canning jars (Fowlers) has the option of almost-indestructible stainless steel lids.



Kate, I was curious and seached for Fowlers jars. I was shocked at the prices! I hope they are nearly indestructible, as I would hate to lose one.
4 months ago
You want ideas? Go back to the Colonial Period of America. Folks back then did not have canning as a source of preservation.

* Smoking, especially fish, was quite common.
* Salting, both meat and fish was a staple. A variation of the period is what has developed into American bacon today, only it was hard as a rock and salty as all get out.
* Dehydration of course.
* Brining back then was not just for pickles and the like. Meat was also preserved by this method.
* Refrigeration. Those in the North would have a standing ice house, cut ice slabs out of ponds, kept their meats in them. That practice survived well into the 1920's. My relatives are Russian. One of the unique features of those ole Khrushchev blocks is the kitchen had an opening about 4x10. That was covered over by a window on top and a window settee/cupboard below. In the Winters the cupboard served as your root cellar.  

Indoor cooking was for the poor. If you were of the gentry, the kitchen was in a separate building from the main house. The issue of not wanting to burn down your home was paramount. My grandmother had an porch kitchen. In the Florida summers that is all she used. AC was rare in her times. Tour historical buildings in the South and the porch kitchen was quite common.

I highly recommend the Townsends channel on YouTube.  https://www.youtube.com/user/jastownsendandson   The content is informative and well produced. The host is quite charming. I have never been disappointed by the time spent watching one of their videos.

4 months ago
I am not a big kale fan due to taste but the vitamins are not to be missed. Sooooo....

I dehydrate the leaves, grind them into a powder then add the result liberally into any casseroles we make for dinner. Small amounts in most soups are good too.
6 months ago