Take a look:
My current plan is to make some wine and bread after this takes off. My kitchen is quite a bit cooler than is the kitchen of the guy I learned this from.
I put this up late yesterday afternoon. A sharp eye can see that the grape juice fermentation has kicked off.
For the first 78 days of the Wu Flu House Arrest I worked on turning the garage into a fermentorium. I am very interested in traditional methods of food preservation.
Here is the finished work:
This is the brewing area. I intend to make beer, wine and possibly start to distill too.
One side of the space.
The other side of the space.
Some detail of the space.
I made these yesterday on the 64th day of house arrest:
The fermentorium project proceeds. Even under the arduous conditions of house arrest.
I saw this comment from a post over at Sailer’s site:
An excerpt:
Owning a beachfront property next to a once-public beach is a crowning jewel of one’s career. It’s a place where I can go to be myself, and lord over the local beach community and my children who have to fly in on multi-hop, holiday flights on limited PTO.
The guy calls himself “Red Blooded American Boomer.” He is a very funny commenter.
Sailer seems to have found his grounding again.
It’s Sunday. I’ll put up today’s post later. By the time I got out of the shower the Bickersons were already here for dinner last night.
I made these yesterday on the 64th day of house arrest:
The fermentorium project proceeds. Even under the arduous conditions house arrest.
I saw this comment from a post over at Sailer’s site:
An excerpt:
Owning a beachfront property next to a once-public beach is a crowning jewel of one’s career. It’s a place where I can go to be myself, and lord over the local beach community and my children who have to fly in on multi-hop, holiday flights on limited PTO.
The guy calls himself “Red Blooded American Boomer.” He is a very funny commenter.
Sailer seems to have found his grounding again.
It’s Sunday. I’ll put up today’s post later. By the time I got out of the shower the Bickersons were already here for dinner last night.
This is going up a day late.
It is my plan to memorialize for future generations the story of how my family and I survived the Wuhan Flu pandemic of 2020. That is optimistic of me, isn’t it? I’m assuming that I’ll survive.
Some of you may argue with my calling Saturday, March 14th, 2020 as the first day of the Apocalypse, but it was the first day of important events like the St. Patrick’s Day Parade being cancelled here in the Metroplex and all across the nation.
I know some of you may say the Apocalypse started on Wednesday the 11th with the NBA’s announcement of the suspension of their season.
I myself might mark it as Thursday the 12th when the more important NHL suspended their season.
But… if you had driven down Greenville yesterday in the rain and saw the few drunks and their sad faces, you too would mark Saturday the 14th as the first day of the Wuhan Apocalypse.
I did do a little survey of the White Rock estate to see how well prepared we are:
The liquor status is completely unsatisfactory.
I’ve been working on the fermentorium:
I have plenty of work to do there. It is funny how that space when done, will be a perfect way to self quarantine. My plan is to do anything and everything with traditional (old world) food preservation there. Brew. Distill. Pickle. Smoke. Salt. Cure. Ferment. Preserve.
But… checking on other items in the house, I did go make this purchase:
Yeah… some mono and some bullets.
I’m ready now.
Ready for everything except the coming economic disaster. I’m going to be working without commissions for several months. I can feel it coming. Rich people (“rich people” being a phrase that will be undefined by me for a bit), the people that started this with their international business and ski travel, are going to stay home and sit this out.