« on: March 03, 2016, 05:52:19 PM »
There's a way around this. Surroud yourself with people who have 3 times the talent, knowledge and energy.
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Ya I hear that for sure.This applies at some level. I recall Arnold Palmer years ago in an interview said that anyone can become a professional golfer, all you have to do is hit 2-3 thousand golf balls per day for ten years. I used to love golf. I even got a one day a week gig marshaling to pay my greens fees. I golfed 36 holes twice a week. So I was at the club 3 days a week. Every one of those 3 days would start with 2 large buckets. I did that for about 3 years. Thats roughly 900 strokes a week. Just shy of half of what Arnie recommend every day... I plaid by the rules and had a PGA registered handicap of 11 after all that. One day in a tournament I finished the front 9 one under without handicap. That gets your mind whirling! I finished 10 over LOL! Dream crushed.
Back to brewing... it takes way more than a dream to be a successful upstart brewery owner/operator. Aside from all the things already mentioned, it takes crazy levels of obsession. I love brewing, but not that much.
I knew a guy a long time ago that everyone said was the best they had seen, and had golfed at a high level in college. He started on the pro circuit for a while, and said when you had to make a put for big $, it became a mental game, and he couldn't do it. He said the pressure was too much for his personality.
I just happen to prefer romas and the ones at the grocer are bigger but not as tasty. They work well in the cuisine here but I mainly make a base unseasoned tomato sauce for freezing and consumption throughout the year. Ketchup also is pretty easy to make with the odds and ends and slightly reject specimens.Potatoes... our soil here is what they call "peanut butter" its so muddy in winter and rock hard in summer. So it takes some conditioning. A trick we've been using is to dig 2cf holes in the rows that need more loam, then we fill the holes with miracle grow potting soil, we plant taters in that. They do wicked awesome. Then the next year all that potting soil gets tilled in and we move to the next row... its a great way to keep the garden conditioned, rotating, and grow killer taters all at the same time.
Grew some heirloom in 2013. Pretty substantial crop. They produced right up to the freeze. It's a good idea- might do a plant or so this year.
Found it's only really worth growing what'll get used. Tomatoes, onion, carrots, peppers, broccoli, and greens like mustard or collard. Going to try potoatoes. The first year I grew radishes. I don't really care for them and they all went to waste.
On a side note: I gave one a my friends a couple of my indeterminate roma plants last spring and they have managed to survive our very mild winter and a northern exposure. Still producing fruit.
Spicolli crusing in the Transam!The song. That's the only reason I opened this thread. Such a strange syncopation.Am I the only one who now has Led Zeppelin's "Kashmir" playing in their head? Sorry. I got nothing to add.
I went directly to sweaters, myself.