Monday, December 27, 2010

food, grog, and skiing

Not much new around here except that our food self sufficiency rating has just about dropped to zero, mainly due to winter . The ducks have stopped laying for the season and all that's in the field are beets and some lettuce. Waiting on some brussel sprouts and broccoli though. Did barter some hombrew for venison and wild boar, both of which were excellent. (thanks Yabanjin) Here's the making of a venison stew in my new best friend the pressure cooker. Haven't bought any beer for quite a while now. Have a system pretty well worked out for fermenting even at low winter temperatures. Just place a water jug of wort on the sacrilegious electric radiator for a week. Killing 2 birds with 1 stone.
These electric radiators make the difference between unbearable and bearable temperatures in the far corners of the house where the woodstove warmth will not reach. But still it pains me to I can't say money for heat. Then do a second fermentation in the bottle for another 4 days
wait 3 weeks or longer if you can stand it, fresh Belgian style ale for 1\5th the price
Then you have to go out and work off all those calories

                        杉山          段が峰
should be able to ski up there in another day or two , looking forward to trying out the new gear

                        Dangamine from Sugiyama

With more snow it is now getting good. The problem is the road to the top of the pass is snowed in and I have to hike up the ridge from the beginning, brutal.

Skiing on the ridge top at 900m.

A typical glade that can be skied right off the trail, what goes down must also come back up. After a few of these glade or tree runs you're wiped.