Sunday, November 15, 2009
Met late yesterday afternoon with an engineer neighbor/friend to discuss the next phase of the greenhouse roof. With some good tips to follow, from someone I trust - I give myself the green light to proceed with the materials order - with advice from someone who has been there/done that, and has lived in this area for years....thanks, Marbert.
Cooked up a pound of bacon today for another loaf of Field Lab Solar Oven Bread. This one is called BOPCHEE. Bacon, onion, and parmesan cheese - and Budweiser Chelada Beer. 4 cups self rising flour, 4 tablespoons sugar, 1 cup chopped onion flakes, 1.5 cups parmesan cheese, 16 oz beer. No time to photograph the finished loaf - it's already been distributed to the lucky few and ingested by now.
Dropped two big chunks of the loaf off on the busy side of the highway (houses everywhere you look)....one to Ronald and one to Chuck'n'Aunt Kathy. I'm always amazed how the east side of HWY118 seems like downtown while my side is preciously rural.