The 50 Plus Cafe, Pub, All-Nite Greasy Spoon and Dive Bar

[Lilianna23]

I am apathetic about my job.

You need to kick that job's ass and let it know who's boss! You got this, sweetie!

 

[Lilianna23]

I just had a meeting that just my apathy increase by 478%

That bad?

 

[nipplecaresser]

You find a lot of tarts hard to resist

So, you have heard about my sweet tooth. I cannot deny it. I am partial to an apple tart but my absolute favourite is a bakewell tart. Mmm, delicious!
https://en.wikipedia.org/wiki/Bakewell_tart

 

[nipplecaresser]

I am brutish enough to cut it into firewood and get it milled!

But for friends I will get cedar, cherry, certain oak and black walnut milled for them.

You can't resist getting your chopper out, can you?

 

[Wat_Tyler]

Did you put magic attraction serum in your coffee?

The person who hit on you was only joking because you didn't respond. She wasn't joking. If you had engaged, she would have been all over you.

She's at work. I was the one who had to be the adult who would like to stay employed there.

 

[Wat_Tyler]

Up too damned early. There be coffee. There also be getting stuff to the back door to be loaded. TDK was sitting here a few minutes ago purring as noisily as she does. Ethyl made silly noises while sleeping. It's hard to tell if Panther is around because he's so quiet. A couple of more minutes and then it's time to get moving . . . .

 

[B2fromA2looking4U]

Wolf river. They're really good after a few frosts.

There are so many wonderful varieties. In SE Mi we are seeing Courtland and Honey crisps. More coming in the next few weeks. Apple crisp time of year is very near !

 

[B2fromA2looking4U]

Honeycrisp are really good just a touch tart. They actually have a sweet-tart flavor at the same time. A few days too long and I think they get too sweet. I think the zestar are next in flavor. They're just a bit too firm yet, but the flavor is coming long nicely. (There are ~dozen honeycrisp and ~dozen zestar trees. So we shouldn't run out anytime soon! )

These wolf rivers are known to make you wait until the bitter end of the season. They're really not very good until they're ready. The sweetness is coming along, but there is a bitter flavor that needs to mellow first. To give you an idea, even the deer don't like them now. Once ready, cooked and sauced they are really good. It only takes three to make a pie. Apparently over a pound each is not unheard of. I'm still 2oz short of that.

3 for a pie? I will look for them at the local market!

 

[subdudeme13]

They are so good this time of year!

I read they do help lower colesterol, especially LDL. They make a great snack. I use an apple corer/slicer and then eat them like potato chiips.

 

[B2fromA2looking4U]

 

[subdudeme13]

crunchy and tart? sign me up!
I'm a Granny Smith gal at heart but willing to step out and try another tasty apple.
well, unless they're disagreeable suckers before they've sweetened up?

Granny Smith are the best for pie.

 

[B2fromA2looking4U]

Good morning denizens of the greasy spoon. My sleep was interrupted this time by something getting in my eye. I think it was an eye lash. But at midnight one is not thinking clearly. I finally flushed it out but lost too much sleep. Once up, I am up. So a nap is on the agenda.

 

[B2fromA2looking4U]

 

[subdudeme13]

View attachment 2569474

I was looking for that! Thought you might have been slacking!

 

[B2fromA2looking4U]

I was looking for that! Thought you might have been slacking!

Me slacking?

 

[subdudeme13]

Me slacking?
View attachment 2569477

My favorite actor! What is his name again?

 

[subdudeme13]

View attachment 2569473

Great! I can go back to walk on the beach today! All the crowds will be gone!

 

[Boat1]

View attachment 2569473

...and the gate is still locked.
Naked Sunday got extended for another day!

 

[Wat_Tyler]

Rolled up on the job half an hour ago. No one was here. Siding crew is slowly dragging in. They tried to get in a workday on Saturday, but people complained and called management, who called me, who called them and told them we were busted and had to go home. It was worth a shot.

Interior doors go on today. That’ll be a nice touch. Sheet rock next week.

 

[dkak001]

There are so many wonderful varieties. In SE Mi we are seeing Courtland and Honey crisps. More coming in the next few weeks. Apple crisp time of year is very near !

I had to go back in photos to look for the wolf rivers. It looks like we finally picked them the second week of November the other year. So, probably over a month to go yet. Some sources say mid October, but I think our season starts so much later we have to wait longer. Blossoms can be 3-4 weeks behind just a bit south of here.

So many of the heirloom apple varieties have been forgotten about. All of their quirks and knowledge about them. I don't mind the oddball apples or old varieties. I find food history interesting, and apples are so varied in texture, taste, and season. Learning about and trying them is always fun. We have some that have been on the property for probably 80+ years now. No idea what they are. One is a early yellow apple that forms a very sticky waxy coating after picked. They last forever in a paper bag in the pantry. No one cares about those aspects of apples anymore. I've grafted one from down the road that makes a huge (Again, three apples to a pie), extremely tart soft fleshed apple. Makes amazing pies and sauces, but you need A LOT of sugar to make them edible.

 

[Boat1]

Rolled up on the job half an hour ago. No one was here. Siding crew is slowly dragging in. They tried to get in a workday on Saturday, but people complained and called management, who called me, who called them and told them we were busted and had to go home. It was worth a shot.

Interior doors go on today. That’ll be a nice touch. Sheet rock next week.

I don't envy your position... I'm grateful that I'm nothing more than an offshore oilfield prostitute!

 

[Boat1]

I had to go back in photos to look for the wolf rivers. It looks like we finally picked them the second week of November the other year. So, probably over a month to go yet. Some sources say mid October, but I think our season starts so much later we have to wait longer. Blossoms can be 3-4 weeks behind just a bit south of here.

So many of the heirloom apple varieties have been forgotten about. All of their quirks and knowledge about them. I don't mind the oddball apples or old varieties. I find food history interesting, and apples are so varied in texture, taste, and season. Learning about and trying them is always fun. We have some that have been on the property for probably 80+ years now. No idea what they are. One is a early yellow apple that forms a very sticky waxy coating after picked. They last forever in a paper bag in the pantry. No one cares about those aspects of apples anymore. I've grafted one from down the road that makes a huge (Again, three apples to a pie), extremely tart soft fleshed apple. Makes amazing pies and sauces, but you need A LOT of sugar to make them edible.

Dammit man.... now I have wood aaaaaaagain!!!

 

[likes2watchU]

It's finally supposed to cool down for a few days here. It's unusually warm, which has ruined the fall colors this year.

How does that affect your apples?

 

[likes2watchU]

Glad you're feeling better, Likes! Have you moved away from snake dreams? (Shudder!)

No snake, snakes last night... human variety snakes instead. Bizarre and lots of running. Was kind of like playing football where my team was playing 2-hand-touch and the other team was playing tackle. Way too much dodge-and-weave with running, running, running. I'm exhausted

 

[dkak001]

How does that affect your apples?

Some apples seem to like frosts. My guess is they're still growing with the heat, but honestly have no idea how they'll turn out.

I think apples can be somewhat like grapes. Wine makers talk about certain vintages being better than others. These apples seem a bit different every year, some years better and some worse. But I don't have enough time with all of these to know what does what to who yet. Honestly, it's nothing scientific yet...