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Post by jamescat1 on Jul 29, 2019 18:29:45 GMT
Good Morning I’m IN. Between the shootings in Gilroy and the boys from Marin who mulled the police officer in Rome, it is a sad time for California. My girls have been to the garlic festival but it is always so hot. No barking dog so I slept and had a good walk. Kids are at the beach. It’s still a bit overcast and perfect we’ll get smoked fish tacos from Rudell’s for lunch and they will go home in the afternoon. Then it will just be DH, Lily Belle and me till Friday. Dinner at the house tonight.
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Post by pamthomas46 on Jul 29, 2019 18:48:18 GMT
I’m in. Dd and I are heading out shortly to take mom to lunch. Blue skies and sunshine today. Kitchen is clean and dishwasher is running. Have a great day everyone.
Thinking of Gilroy. We knew it well when we spent time between San Francisco and the Bay Area.
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Post by finreporter on Jul 29, 2019 19:23:42 GMT
Crushed and heartbroken about the shooting victims. Especially the 6 year old boy.
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Post by borntexan on Jul 29, 2019 19:26:43 GMT
I was heartbroken when I heard about the 6 yo boy also.It was a senseless vile act of a coward.
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Post by finreporter on Jul 29, 2019 20:08:53 GMT
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Post by zazzles on Jul 29, 2019 20:09:30 GMT
zazzles,- So sad. I'd be interested to hear if there were multiple shooters. Article in the L.A. Times leads with these paragraphs: The man believed to have opened fire at the Gilroy Garlic Festival on Sunday, killing three and wounding 12, was identified by police as Santino William Legan, 19, of Gilroy,
Three officers who were patrolling the park fatally shot Legan on Sunday after the 19-year-old reportedly started firing at crowds gathered at the popular food festival in Santa Clara County. A 6-year-old boy, identified by family members as Steven Romero of San Jose, a 13-year-old girl and a man in his 20s were killed, said Gilroy Police Chief Scot Smithee.
The officers began shooting at the gunman in less than a minute, he said, “despite the fact that they were outgunned, with their handguns, against a rifle.”So it sounds like he was acting alone. Other info in the article makes it sound like he was a whack-a-doodle as is most often the case.
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Post by zazzles on Jul 29, 2019 20:20:17 GMT
WEEKLY TOPIC
This week’s meeting topic is “Find the Awe in Activity.” I read it and immediately thought:
“They have a marketing person they’re not pay much of a salary. A GOOD one would have come up with ‘Find the ACT in Activity’."
LOL and shaking head.
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Post by finreporter on Jul 29, 2019 20:33:54 GMT
Haha! Yes ACT would have made much more sense.
As usual they get what they pay for.
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Post by fullmahina on Jul 30, 2019 12:11:25 GMT
How did you make your pickles? I've got some refrigerator pickles going. The first batch came out really well, so I've got two others in there. If they turn out as well as the first, I may make a bunch for friends. Hi Heather! I use a recipe I found years ago in Jewish Woman Magazine. It was with an article that talked about the old Jewish settlements in NYC and the pickle recipes that European Jews brought with them when they came to this country. It is brine-based---no vinegar. Brine, garlic, fresh dill, coriander seeds, mustard seeds, peppercorns, hot pepper flakes, and bay leaves. Depending on how long you let the pickles ferment out of the refrigerator you can make three kinds of pickles. "New" pickles are the freshest tasting and the ones that we really love. Hard to get really great ones in the stores. They are left out for 24 hours and then refrigerated, ready in about five days or so. "Half-sour" are more fermented. Still a nice green after about three days of fermenting, then refrigerated to slow fermentation. The real Kosher dill pickles have to be fermented in a dark cool place for 2-3 weeks. They will turn an olive green, a little brownish. I feel like you can get these easily here and don't bother with them. How do you make yours?
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Post by fullmahina on Jul 30, 2019 12:12:28 GMT
This week’s meeting topic is “Find the Awe in Activity.” I am sorry but that sounds so stupid.
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Post by hpeterson1951 on Jul 30, 2019 18:23:29 GMT
fullmahina,- I would love that whole recipe, if you'd message it to me. Mine has 3TBSP white vinegar and 1TBSP kosher salt. Then it's supposed to have whole garlic cloves and heads of dill. I didn't have that so did 1 TBSP each of garlic powder, dill weed, dill seed, 1teasp of pickling spice and then a few pepper corns. I put that in a jar, fill with cucumbers, then fill with filtered water. Let sit in fridge and shake each day.
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Post by fullmahina on Jul 30, 2019 21:14:49 GMT
hpeterson1951, 24 of the freshest 4-inch pickling cucumbers 8 cups soft water 1/4 cup kosher salt (Morton's ONLY)---plus one tsp kosher salt for each quart jar 12 to 16 sprigs fresh dill 8 cloves garlic 16 whole peppercorns 4 bay leaves 1 teaspoon mustard seeds 1/2 teaspoon coriander seeds 1/2 teaspoon red pepper flakes Soak the cucumbers in ice water for between 1 and 8 hours. Drain. Snip the end not attached to the vine. In a nonreactive saucepan, combine the water and salt. Simmer, stirring to dissolve the salt. Remove from heat and cool. Sterilize four 1-quart jars, lids and rubber rings. Divide the seasonings among the jars. Pack 6 cucumbers upright in each jar. Add 1 tsp Kosher salt to each quart jar. For new pickles: Pour the cooled brine over the cucumbers to cover, leaving 1/2-inch headroom. Tightly cover the jars and shake. Place upside down and leave overnight (24 hrs). If any liquid seeps from the jars, tighten the lids. Place the jars lid side up. Refrigerate. For half-sours: Place jars in a dark place at room temperature to ferment. After 2 to 3 days, bubbles will rise in the liquid. Two to three days later, bacteria begins souring the cucumbers, which remain bright green outside. Refrigerate to slow fermentation. For sour pickles: After 2 to 3 weeks, bubbles stop forming. Pickles are greenish-brown. Refrigerate.
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