8/3/26 Your past doesen't need you anymore. Your future does.Fog, calm, 67 degrees. Rain starting shortly becoming showers later this afternoon. A light SSE wind today, high 75. Partly cloudy tonight, low of 62. Sunshine tomorrow. a west wind, high 84, low 60. Partly cloudy Wednesday, a SW breeze, high 89, low 62. Mostly sunny Thursday, WSW breeze, high 91, low 68. Possible PM thunderstorms Friday, a west breeze, high 90, low 65.
Partly cloudy Saturday, a WNW breeze, high 88, low 65. Sunshine Sunday, a brisk WSW breeze, high 90, low 65. Partly cloudy next Monday through Monday the 17th. A brisk WSW breeze Monday, high 87, low 65. NW breezes starting Tuesday.through the 17th. Tuesday's high 83, then highs in the upper seventies. Lows in the upper to mid fifties.
Pleasant weekend. Busy with lots of watering, lots of harvesting and lots of customers. We ran out of eggs, milk and hamburger Saturday. So we defrosted the refrigerator and freezer. Until the pullets start laying we'll be running out of eggs a lot. We have more customers in summer and with the children home from school we use a lot more eggs ourselves. The pullets start laying at the end of this month.
The first of next winter's firewood went in the garage. Seasoned maple so it was stacked with the wood left over from last winter.
Some dove fledglings came to the feeders this morning. They are losing their baby feathers, their adult feathers are just starting to grow. They are pretty sorry looking. Some of the finches are sorry looking too as they are losing their brown baby feathers. They are getting their winter colors, not their summer gold.
May your day be blessed, Sally
Copied From A Simpler Time·
In earlier days, people understood the value of an animal not only in the raising, but in using what had been provided with gratitude and care. Nothing was wasted if it could be helped. A family did not look at beef as only a few familiar cuts wrapped in plastic at the store. They understood that one animal could feed a household in many different ways. There were roasts for Sunday dinner, ground beef for everyday meals, stew meat for hearty suppers, soup bones for broth, and fat that could be rendered and put to use.
That old way of thinking came from necessity, but it also came from respect.
When people worked hard to raise livestock, feed them, water them, and care for them through heat, cold, wind, and drought, they did not take that gift lightly. They understood the effort behind every meal. Using the whole animal was one way of honoring both the work and the provision.
There is wisdom in that way of life.
It reminds us to waste less, to be more thankful, and to remember that food does not simply appear on a shelf. It comes from the labor of hands, the care of families, and the blessings of God. Perhaps that is something worth recovering in our own time—a little more gratitude, a little less waste, and a better understanding of what it takes to place good food on the table.
If you buy local beef, cook from scratch, save your bones for broth, or make good use of what you have, then you are carrying on a way of living that was once simply understood.
And maybe it still should be.
Copied From A Simpler Time·
In earlier days, people understood the value of an animal not only in the raising, but in using what had been provided with gratitude and care. Nothing was wasted if it could be helped. A family did not look at beef as only a few familiar cuts wrapped in plastic at the store. They understood that one animal could feed a household in many different ways. There were roasts for Sunday dinner, ground beef for everyday meals, stew meat for hearty suppers, soup bones for broth, and fat that could be rendered and put to use.
That old way of thinking came from necessity, but it also came from respect.
When people worked hard to raise livestock, feed them, water them, and care for them through heat, cold, wind, and drought, they did not take that gift lightly. They understood the effort behind every meal. Using the whole animal was one way of honoring both the work and the provision.
There is wisdom in that way of life.
It reminds us to waste less, to be more thankful, and to remember that food does not simply appear on a shelf. It comes from the labor of hands, the care of families, and the blessings of God. Perhaps that is something worth recovering in our own time—a little more gratitude, a little less waste, and a better understanding of what it takes to place good food on the table.
If you buy local beef, cook from scratch, save your bones for broth, or make good use of what you have, then you are carrying on a way of living that was once simply understood.
And maybe it still should be.
