Tomorrow I'll be filling a 12 quart pot with pork chops braised in
tomato sauce, lotsa garlic, onyun, herbs, ten large tins crushed, and
eight nice chops. Tomorrow's dinner will be braised chops on rice.
Extry sauce will be portioned and frozen for pasta, etal... no fake
news jarred sauce here.
Will keep me busy while she's teaching school tomorrow. Today we
continued weeding the crick, and those wild roses are tough and
SPINEY. I was close to done when I stepped on a loose rock and down I
went up to my neck in crick water. Wet clothes are extry heavy,
wasn't easy pulling myself out. That ended my fight with wild rose
bushes for a few days. Got showered, washed my clothes, and made new
plans... tomato sauce... I'd much rather cook than hack at spiney
bushes.

On Thursday, May 3, 2018 at 7:31:56 PM UTC-5, Sheldon wrote:
>
> Today we
> continued weeding the crick, and those wild roses are tough and
> SPINEY. I was close to done when I stepped on a loose rock and down I
> went up to my neck in crick water. Wet clothes are extry heavy,
> wasn't easy pulling myself out. That ended my fight with wild rose
> bushes for a few days. Got showered, washed my clothes, and made new
> plans... tomato sauce... I'd much rather cook than hack at spiney
> bushes.
>
>
Why do you want to eradicate the wild rose bushes?

(Enjoy your dinner!)

On Thu, 3 May 2018 17:38:07 -0700 (PDT), "
> wrote:

>On Thursday, May 3, 2018 at 7:31:56 PM UTC-5, Sheldon wrote:
>>
>> Today we
>> continued weeding the crick, and those wild roses are tough and
>> SPINEY. I was close to done when I stepped on a loose rock and down I
>> went up to my neck in crick water. Wet clothes are extry heavy,
>> wasn't easy pulling myself out. That ended my fight with wild rose
>> bushes for a few days. Got showered, washed my clothes, and made new
>> plans... tomato sauce... I'd much rather cook than hack at spiney
>> bushes.
>>
>>
>Why do you want to eradicate the wild rose bushes?

Sometimes they grow in places where they cause damage... when they dam
up the creek they have to go.

On 2018-05-03 9:07 PM, wrote:
> On Thu, 3 May 2018 17:38:07 -0700 (PDT), "
> > wrote:
>
>> On Thursday, May 3, 2018 at 7:31:56 PM UTC-5, Sheldon wrote:
>>>
>>> Today we
>>> continued weeding the crick, and those wild roses are tough and
>>> SPINEY. I was close to done when I stepped on a loose rock and down I
>>> went up to my neck in crick water. Wet clothes are extry heavy,
>>> wasn't easy pulling myself out. That ended my fight with wild rose
>>> bushes for a few days. Got showered, washed my clothes, and made new
>>> plans... tomato sauce... I'd much rather cook than hack at spiney
>>> bushes.
>>>
>>>
>> Why do you want to eradicate the wild rose bushes?
>
> Sometimes they grow in places where they cause damage... when they dam
> up the creek they have to go.
>

They seem to go on or right next to the walking trails through the woods
behind our house. I tried to just cut them back, but that just seemed
to make them grow faster and thicker.

On Thu, 03 May 2018 21:07:52 -0400, wrote:

>On Thu, 3 May 2018 17:38:07 -0700 (PDT), "
> wrote:
>
>>On Thursday, May 3, 2018 at 7:31:56 PM UTC-5, Sheldon wrote:
>>>
>>> Today we
>>> continued weeding the crick, and those wild roses are tough and
>>> SPINEY. I was close to done when I stepped on a loose rock and down I
>>> went up to my neck in crick water. Wet clothes are extry heavy,
>>> wasn't easy pulling myself out. That ended my fight with wild rose
>>> bushes for a few days. Got showered, washed my clothes, and made new
>>> plans... tomato sauce... I'd much rather cook than hack at spiney
>>> bushes.
>>>
>>>
>>Why do you want to eradicate the wild rose bushes?
>
>Sometimes they grow in places where they cause damage... when they dam
>up the creek they have to go.

too true, be sure to paint the stubs with a killer paste so they
don't come back in the same spot
Janet US

On Thu, 3 May 2018 22:45:11 -0400, Dave Smith
> wrote:

>On 2018-05-03 9:07 PM, wrote:
>> On Thu, 3 May 2018 17:38:07 -0700 (PDT), "
>> > wrote:
>>
>>> On Thursday, May 3, 2018 at 7:31:56 PM UTC-5, Sheldon wrote:
>>>>
>>>> Today we
>>>> continued weeding the crick, and those wild roses are tough and
>>>> SPINEY. I was close to done when I stepped on a loose rock and down I
>>>> went up to my neck in crick water. Wet clothes are extry heavy,
>>>> wasn't easy pulling myself out. That ended my fight with wild rose
>>>> bushes for a few days. Got showered, washed my clothes, and made new
>>>> plans... tomato sauce... I'd much rather cook than hack at spiney
>>>> bushes.
>>>>
>>>>
>>> Why do you want to eradicate the wild rose bushes?
>>
>> Sometimes they grow in places where they cause damage... when they dam
>> up the creek they have to go.
>>
>
>They seem to go on or right next to the walking trails through the woods
>behind our house. I tried to just cut them back, but that just seemed
>to make them grow faster and thicker.

If I remember tomorrow, I will go look out the product that we use to
paint on the cut stubs of wild blackberry and wild rose. Keeps them
from coming back.
Janet US

On 5/3/2018 8:31 PM, wrote:
> Tomorrow I'll be filling a 12 quart pot with pork chops braised in
> tomato sauce, lotsa garlic, onyun, herbs, ten large tins crushed, and
> eight nice chops. Tomorrow's dinner will be braised chops on rice.

(snippage) I hope you enjoyed it. You've mentioned pork chops in
tomato sauce many times. Sorry, but I don't cook the same way you do.

I believe a single leftover cooked pork chop (on the bone) might add
some taste to a pot of tomato sauce. And of course the other seasonings.

I sure wouldn't make a huge pot of tomato based sauce made with *eight*
pork chops. Sorry! Sounds too much.

Jill

jmcquown wrote:
> On 5/3/2018 8:31 PM, wrote:
>> Tomorrow I'll be filling a 12 quart pot with pork chops braised in
>> tomato sauce, lotsa garlic, onyun, herbs, ten large tins crushed, and
>> eight nice chops. Tomorrow's dinner will be braised chops on rice.
>
> (snippage) I hope you enjoyed it. You've mentioned pork chops in
> tomato sauce many times. Sorry, but I don't cook the same way you do.
>
> I believe a single leftover cooked pork chop (on the bone) might add
> some taste to a pot of tomato sauce. And of course the other seasonings.
>
> I sure wouldn't make a huge pot of tomato based sauce made with *eight*
> pork chops. Sorry! Sounds too much.
>
> Jill

I believe he usually cooks a whole pig when he makes anything with pork.
And it's still only two or three meals for him and olive oyl.

Of course, he does throw hundreds of pounds of food out his window every
day.