I know that crisp air isn’t my favorite, but at least your winters aren’t too harsh. And I would love to see something other than grey skies. We spent most of the last week waking up to single digits Fahrenheit temps in Omaha. 5 F is about -15 C. We are getting into the coldest part of winter, and there is usually a 5-10 day window in February that we stay in the negative temps, with lows around -20 ( so think -15 C to almost -30 C ).
I had to go see a doctor yesterday morning, and it was 4 F when I left the house, and I had to put air in my rear tires while I scraped the windows. Both of them were at about half the pressure they should have been. I am probably going to spend the next couple weeks doing tests and such, but things are moving in the correct direction now.
I was driving in this morning and at 0612hrs while traveling southbound on Hiway 280 I was treated to an incredible sight. They had just launched a SpaceX Falcon 9 rocket @0607 from Vandenberg on a Starlink mission. When I first saw it, it kinda startled me. There was scattered fog in the area, so the image created was truley kinda unworldly. Kinda like this except add the dynamic of me being in clear skies looking southwest to this outbound Falcon 9 piercing through scattered, light fog.
I had to keep reminding myself to stay on task and drive! Something told me it was a launch - I have seen launches before. But the image this one provided is one for the books. Definitely a cool way to start the day.
It’s been a few years, but I suddenly got the itch again to make my own hotsauce again.
Bought a bunch of peppers and filled a jar with a mix of Jalapeno’s, Habanero’s and Carolina reapers.
I’m planning letting the fermentation go for a month or so before making the actual sauce.
Just water (unchlorinated) and sea salt (kosher salt is also good, it just can’t have any iodine in it).
Should be abt 3-5% salt per litre of water.
Fermentation should start after about a week or so, and should be ready after 3 weeks. But you can keep going for much longer than that. I’ve seen people letting it ferment for almost 6 months.
I got a reminder of this, on a batch on sourdough levain just a few weeks ago. It nearly halved the fermentation rate, and definitely altered the taste.
Lake Street Dive in Heidelberg
What a great performing live band
Standing front and center hearing Rachel sing was absolute bliss
First concert alone and sober
We went and grabbed a 5 Guys cheeseburger (one of my favorites) and then spent the afternoon at the Hiller Aviation Museum. Had a great time. This is a nice collection.
I was there for both SpaceShipOne flights to win the Ansari X Prize, what some 20 years ago. The organizers saw some of my photos from the first flight and gave me credentials for the 2nd. Very cool adventure.
To add a bonus, I met an ~80s year old guy flying a Burt Ratan designed Long Easy, an early one, while there on a recon trip. I flew up and back with him from Lake Elsinore to Mojave Space Port up and over the San Gabriel Mountains for the 2nd flight test. We ‘just’ made it over on the way back with an overheating cylinder!
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