Greetings, All.
We are leaving in the morning for a “destination” wedding in a cold and snowy, not so lively small city. The couple loves the north shore of MN so that is where we are going. Anything for family. With that thought, I’ll be off the Internet for a few days. I’ll catch up next week.
Also on that vein, I am re-checking our car utility bag. Verifying batteries are charged, adding bird books, binoculars, etc., yarn for knitting on the three-hour drive. DH could not check the tire air pressure because he could not remove the cover. You know; the little things…
Hopefully, we will have at least one grandson with us on the drive; it is always more interesting that way.
Amy Dixon: you are correct about using a Camp Chef Stove. I have an All American canner, and it works just fine with the BTUs. However, the plastic handles got too hot because I was careless placing the canner and with the initial temperature. Diligence is required. DH uses the Camp Chef to boil down sap for syrup. I only really use it if we do not want the heat in the house during canning.
Old Mt. Woman: Good to know about the UV light. It reminds me of a scientific research station, about 10,000’ in elevation on Mauna Kea. They use UV light as their primary water disinfectant. The UV lights would be a good thing to have as a precaution.
Enjoy your week.