Blog 2013

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Cabinet Shop
Custom Classic Construction, Inc.
Since 1985

 

   cabinets4u@built-incabinets.com

Those of you not familiar with the term.

A Blog is a weB LOG. A journal or open diary

  A page where we will share our thoughts, new ideas, frustrations and information with you.

 A personal view of us & our business

PREVIOUS YEARS

Click on a year below for older posts

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Today is December 20th

The Tractor shed  

 

 

 

Today is December 13th

The tractor shed is almost complete We ran out of materials. Jim was a mere 2 boards short on completing the basic structure

 After the Battens are install in the spring (giving the siding boards time to shrink and dry). we can stain the building,  entry door and the trim boards.)

 we took the time to run to the sawmill yesterday. 

The boards are bunked up in the clean room to them to dry some before they are cut to length, stain and installed..

It Won't be long now.

 

 

Today is November 27th

We are making great progress on the Tractor Shed

 

 

Sunday Nov 24th  late afternoon The Tractor gets tucked into the shed.

This morning Photo taken from the back deck

 

 

The battens will be added in the spring. The passage door in the middle should be installed sometime today and the main sliding barn doors will go into production as soon as possible,

A day early but wanted to wish everyone a  happy thanksgiving

 

 

Today is November 13th

We are racing against the weather to get the "Tractor Shed" up before the snow becomes an issue.. At the Present time the tractor is parked in the shop at night. 

 

Today Is October 31st

BOO!

Happy Halloween!

PRESENTS

 

The Wizard of OZ

 

http://www.youtube.com/watch?v=U016JWYUDdQ

All the usual suspects were there

 

A flying Monkey

 the Wicked witch and Emerald City Guard were there also....

 

The Gator was packed with treats 

First stop is drop off a couple of Pies at Richie's Home for  later on , 

This year I made an apple pie and a tomato pie..

And below are treats for the neighbors

 

 

The weather was not good  so no photos but. I have not missed a halloween night so I grabbed the umbrella and headed out Because The show must go on!

 

 

 

 

It was a really foggy to start followed by a downpour half way through the run, This was the first time my friend had joined me. She was not put off by the weather and is looking forward to next year.

 

Once safely back in the shop I snapped these

 

 

 

Today is October 28th

Getting ready for winter we Hired All weather construction to work on a few projects.

We needed the water and power lines to the greenhouse buried,  a new dry well, and a level surface for the "Toy Barn"

 

 

 

 

 

 

Today is September 7th

Again I find there is not enough hours in the day to keep up with all the chores. Some get neglected, this being one of them. I do apologize.

We Continue to work on canning freezing and eating lots of veggies from the greenhouse. 

The tomatoes are not large enough to compete in a contest but these are the two largest tomatoes we have grown this season

They are a heirloom tomato called "Mortgage Lifter"

here they are on the vine

 

 

On the scales 

 

      

So far in  the freezer:

  4 - 8 oz packages of rhubarb
  8 - 12 oz packages of Spinach
 12- 12 oz packages of Chard ( combo of Swiss and Rhubarb)
 12 -  8 oz packages of Snow peas
  4   -12 oz packages of Sweet peas.
  4   - 16 oz packages of sliced Beets
  2  - 12 oz packages of Carrots 
 
 7  quarts  tomato sauce
 4- pints of tomato paste
 9 - stuffed peppers 
 14_-Stuffed cabbage leaves aka Golumpkies
 2  quarts of Broccoli soup
 2- gallon bags of sliced and whole sweet peppers
 3 quarts of Corn chowder (That used up all but 2 serving of our big corn harvest.)
1 gal Freezer Baggie full of Thermos size ice cube tray size frozen Basil in Olive oil = about a tsp each

Canned:
   4 quarts of tomato puree
   2 quarts and 3 pints of pickled beets

Off of 5 "Picklebush" cucumber plants we harvested enough to make:
   24 pints "Wickles" as we like to call them aka as Bread and butter with a kick ( I used Chile de árbol peppers this year since my Cayenne peppers had not     turned red when the cucumbers were ready to pickle)
   24 pints of Polish Dill Pickles 
   12 pints of Kosher Dill Pickles



The 5 ft X 5 ft potato bed yielded
  14 1/2 lbs of red Potatoes
   8      lbs - Idaho Baking Potatoes

Onions put in the basement for future use:

Wala Wala 16 lbs
Yellow onions 10lbs
Shallots Not sure on the weight 9 braided with 6 cloves each
Garlic 30 bulbs

 

Replanted in the last month or so
 Carrots, Beets, Cauliflower, Broccoli, Potatoes, Cabbage, Onions and Peas which now are starting to produce pods

Today I am planting Spinach 
I  will be making more tomato sauce and will get stared on slices of tomatoes in the dehydrator seasoned with either Olive oil, Garlic, salt and pepper or with Olive Oil and Basil  Please note because there is oil on them I keep these in the freezer once I have evaporate, roasted a lot of the water out. 

Oh yeah for dinner last night I made Tomato Pie

 

 

Here is the recipes for those that are interested.

Tomato Pie

1   9" BAKED pie crust
7   ripe tomatoes sliced
           ( I toss them into a colander as I slice them to help them drain some.I also pick out most of the seeds.)
1   sweet onion chopped
1   TAB butter

Topping
  1/2 cup Mayonnaise 
1/3 cup Mozzarella Cheese
1/3 cup Romano Cheese or you could use Parmesan Cheese
10 leaves of fresh basil sliced thinly


Directions
Preheat oven to 350

Saute' the onion in the butter on medium low until soft and translucent.
Pour into the bottom of the pie shell
Arrange sliced tomatoes over the onions.
Sprinkle with fresh cracked black pepper to taste

Combine ingredients for the topping and spread evenly over the tomatoes
Bake for 20 -25 minutes or until golden brown.

Most of the time I  make this without the pie crust (less time and less calories). 
 If you do make it without the crust you will have to carefully drain off the liquid after it is cooked or serve with a big slotted spoon since the pie crust normally absorbs the liquid created by those juicy yummy tomatoes.

 A couple of week ago we purchased a tractor 

 1985 IH diesel-powered 254 tractor (with only 1012 hours ) with a line up of implements that were included in the deal.
 6 ft Plow
 7 ft York rake
 6 ft Finish mower with 2 extra sets of blades
 Salter/Spreader
 Boom
 Middle buster plow
 4 suitcase weights

The 6 ft finish mower makes mowing the orchard fast and easy.

 

it is our new workhorse giving the poor old Gator a well deserved break.

 

Being busy in the shop has put us so far behind we bought some seasoned wood to get us started for the 2013- 2014  heating season 

We have 5 cords split and stacked another 5 to get done before Ole man winter arrives.

And since that isn't enough pressure  or projects to take on we are clearing an area getting it ready to have stumped so we can  build a small barn this autumn to keep the tractor in.

so this is why the BLOG has been neglected in recent weeks 

 

July 3rd

Started working on freezing beets  this morning. I got 2 packages in the freezer and 1 1/2 lbs pickled in the refrigerator.

Also processed for freezing 7 lbs of Carrots in one lb bags

June 7th

Time flies  I have been  very delinquent in keeping up with this journal We have been spending any free time ( which is limited since business has been great) in the greenhouse..

 in a nutshell from the initial planting of the spring crops the Greenhouse  We now look like this.

Along with  adding raised beds,  we put in irrigation and a thermostatically controlled  30" gable vent on the east end wall.

 

and got around to getting the first coat of stain on the outside back in may

 

 

We have been harvesting lettuce  non stop and Swiss chard, rhubarb chard for over a month and it keeps on coming. The Spinach is done and in that space I now have planted sweet corn and a third planting of beets. We like beets.

Sunday I pulled a few and pickled them

I even cooked the tops and made greens and beans for lunch.

 

 

 a few of these were ready to pick

 

grab a few of these

and a few small 4" heads of broccoli

 

for this  side dish of crisp tender veggies. for dinner

 

Agave glazed snow peas and carrots

 2 1.2 cups of sliced carrots

1/2 lb of trimmed snow peas

handful of broccoli

3 TaB of Butter

1 tsp cornstarch

1/4 cup of Agave nectar (or honey)

 

 

Bring saucepan of salted water to a boil

Add carrots cook about 7-9 min 

add the pea pods  to the boiling water and continue to cook both for an additional 3 minutes or until they are crisp tender.

. drain and set aside

 in the same pan  melt the butter and stir in the cornstarch Return the carrots and snow peas to the pan stir in the agave nectar cooking over medium heat until heated through.

 

Season with salt and pepper 

 

I have also been processing and freezing items as they ripen for the winter.

As of today:

6 packages of snow peas

4 packages of Spinach

2 packages of sweet peas

1 jar of pickled beets in the fridge.

 

It is hard to believe that June 3rd is now the official last frost date for our area. which means I would just be putting seed in the ground this week not eating  fresh organic produce.

 I like not having to rely on mother nature to tell me when I can plant.

 

 

 

 

 

 

 

 

February 10th

Planted a few 5ft X 5 ft beds with Spinach Swiss Chard Rhubarb Chard, Mesclun, 

Inside I started some seed trays: 

      Planted broccoli, cauliflower,, iceberg lettuce honey dew and Hales best melons and Celery

 

 

 

 

 

February 4th

  Jim and I are very sad. Our little Maggie past away early Monday  morning.

 

We adopted Maggie when she just turned 6 years old Her first Fur Mom gave me these pictures of her when she was only 6 weeks old

 

 

 

 

Here are a few of our favorite pictures of "Sweet Maggie"

 

 

 

 

 

 

 

 

Last Photo I took of her was on  January 30,2013

RIP Maggie

  Aug. 19, 1996-  Feb. 4, 2013

 

Just this side of heaven is a place called Rainbow Bridge.

When an animal dies that has been especially close to someone here, that pet goes to Rainbow Bridge.
There are meadows and hills for all of our special friends so they can run and play together.
There is plenty of food, water and sunshine, and our friends are warm and comfortable.

All the animals who had been ill and old are restored to health and vigor; those who were hurt or maimed are made whole and strong again, just as we remember them in our dreams of days and times gone by.
The animals are happy and content, except for one small thing; they each miss someone very special to them, who had to be left behind.

They all run and play together, but the day comes when one suddenly stops and looks into the distance. His bright eyes are intent; His eager body quivers. Suddenly he begins to run from the group, flying over the green grass, his legs carrying him faster and faster.

You have been spotted, and when you and your special friend finally meet, you cling together in joyous reunion, never to be parted again. The happy kisses rain upon your face; your hands again caress the beloved head, and you look once more into the trusting eyes of your pet, so long gone from your life but never absent from your heart.

Then you cross Rainbow Bridge together....

Author unknown.

 

 

January 5th

Been awhile since I last updated..

We are nearly done with the outside of the high tunnel.. We still have the rake boards  and the batting on the rear end wall .to install. but With the last  storm dumping over 19" of snow the back end wall will have to wait until spring.

Jim built a snow rack that works great.

We have a weather station set up to monitor the temperatures at all times . I have set alarms to go off to let me know when the temps in the high tunnel are hovering around 32 and when they climb to 75.

There is so much to learn about tending a year round garden.. And now Jim has an additional 400 ft of snow blowing to add to his winter chores.