It is hard to understate the enormity of recent happenings regarding the fate of Jerusalem. I am still trying to process it all, but I do think it safe to say that we, mankind, have crossed a threshold into prophetically uncharted waters.
If you have not heard, on Kislev 23, 5777, the United Nations Security Council passed Resolution 2334 that condemns any Israeli activity beyond its 1967 borders. Further, the Resolution gives teeth to the international body to begin using lawsuits and eventually military action against not only Israel, but any who would side with her. According to the enforceable text of the Resolution, the Old City, the Western Wall as well as multiple Jewish suburbs around Jerusalem now belong to a non-existent people group commonly called ‘Palestinians.’
The political intrigue leading up to its passing is an interesting study in multiple characters.
One would think you could just pull in and start with tillage for planting crops as part of my fescue elimination project. Alas, that isn’t true in my case. Since i had subdivided the 120 acres into 6 paddocks with 2 wire hi-tensile electric wire, all this had to be wound up and stowed for replacement after 4 years as per my plan. Old fence posts and wired had to be pulled up and stacked for burning when time allows and entrance gateway had to be widened.
Dallas and I did this in a couple days of remarkable weather in November!
How do we reconcile the role of the ezer kenegdo as a helper that opposes with 1 Peter 3:1?
“Wives, likewise, be submissive to your own husbands, that even if some do not obey the word, they, without a word, may be won by the conduct of their wives.”
One of the points of proper Biblical hermeneutics is called “The Synthesis Principle”. This method explains that the best interpreter of scripture is scripture itself. A passage must be examined in relation to its immediate context (the verses surrounding it), its wider context (the book it’s found in), and its complete context (the whole Bible). The Bible does not contradict itself. In other words, good Bible interpretation relates any one passage to the total content of scripture. This careful process ensures that one has the “whole story.” This lessens the possibility of someone taking…
Dallas is not a good bathroom cleaner upper. Probably never will be, so occasionally, i can no longer stand the mess and start scrubbing. I don’t mind, he takes out hay for me when it’s too cold to live, manhandles gates i struggle with, and does lots of other jobs that are getting harder and harder for me. ANYWAY, here’s about as clean as one can get cheap Mustee brand shower panels after being used for 5 years. Took me about half an hour, scrub brush, cloth, Soft Scrub, hot water, and tooth brush to get this clean. However, as a former travel consultant and group air coordinator, i had the opportunity to participate in a few FAM (familiarization) trips. On FAM trips, we are paraded to various hotels, restaurants, etc in the hopes we would book their properties (they are paying for this FAM), so we learn to scrutinize. Looking at this shower, what would you check to see if it was clean?
Nothing can be perfectly clean, but there is definitely a minimum standard to be maintained to show respect for your paying guests. (this is our home now and no longer a guesthouse)
Not even going to bore you with a long history of a specific grass – I don’t even want to read about it. Given the little dab of history i’ve uncovered that was already known about toxic endophyte infested tall fescue, E+ tall fescue being sold as a wonder grass in the early 1940’s must surely have been one of the most duplicitous marketing schemes ever played on the American farmer. And we fell hook, line, and sinker for it. Now planted and still being planted on at least 35-40 million acres across the midwest and southwest United States.
Tall fescue has good attributes – it surely does. You can overgraze it, trample it, burn it, freeze it, mow it, dilute it (with other forages), plough it and it will come back year after year even stronger yet. But, as i have shared earlier, that persistence is purchased with losses in the health of livestock and decimated wildlife forage and habitat.
As evidenced by the following documents, I suspect we could keep digging backwards in time and discover that at least one cultivar of Tall Fescue has been wreaking havoc for many, many years.
Lots of recipes, variations, etc, but here’s our favourite.
While still partially frozen, slice trimmed strip steak in 1/4 inch strips. Put those trimmings in a small pot and later add enough water to cover, bring to boil, then reduce heat to simmer for an hour or two. After water has cooled, pinch off any meat bits and throw fat strips to the dog or cat if you don’t like them (the fat not the dog/cat). This is great beef broth for veggie soup base.
Put lean strips into a larg bowl or heavy plastic bag that doesn’t leak when closed. After the strips have fully thawed (may need to pour off more blood at this point), then prepare the seasonings and pour into meat. Stir or massage until strips are coated in the seasoning mix. Cover bowl or bag and place in frig for 24 hours. You may want to place the bag in a deep dish or something, just in case it leaks a bit. Stir or massage meat strips a couple times during that 24 your period, just to mix it up a bit with the seasonings. This recipe can accommodate 2-4 lbs of meat.
1 tsp cayenne pepper (optional, i don’t use it – my husband is allergic – and it makes the mix pretty ‘hot’ (picante)
After 24 or so hours marinating, preheat oven to 160°-175°F and place strips in a single layer on a cooke sheet that has a raised edge so the liquid seasonings don’t run off the pan. I scrunch them in close together because i don’t want any more pans to wash than i have to. Plus the meat will shrink considerably whilst drying. However, today, i’m going to try lining them with parchment paper and see if that affects drying time. Definitely should make cleanup a LOT easier. Actually, i think i’ll try a side by side test of just placing parchment paper directly on oven rack and one on the tray. Hmm – will let you know. But for sure i’m not going to place the strips directly on the oven rack as many recipes will say to do – that’s far too big a mess to clean those racks!
Now the key is to dry them to the point your family likes. The thicker slices take a little longer, thinner ones less. Do you like jerky crispy? then cook it a bit longer, chewy, a bit less. So, just check it after a couple hours, then every hour or so. One thing i’ve discovered is that the jerky will dry out a bit more after you removed from the oven, so allow for that before leaving it in the oven too long. If the meat is completely dried, then you can likely store it at room temperature – no problem. We typically like ours with a bit of moisture so it’s more chewy, this requires refrigeration.
I’ll update this blog entry with the results of my drying test
Update – I decided to line my stone pans with aluminum foil. No doubt this causes longer cooking time for the jerky (6-7 hours at 170°F). But cleanup was so easy.
After about 7 hours at 170 degrees F
Using the tin foil underneath sure made clean up SO easy