And You Thought They Were Just Pretty Horses...

I started a poll over on KLR650.net to take a poke at some of the yankees there and this fella popped up from the Netherlands.

Location: Amsterdam NL
Posts: 241
Rep Power: 3


Besides forcing the US civil war on me at school way back, I was forced to watch "North & South" every week by the Wifey last Century too...

Much obliged Mmam..... I use to tell her

But I still think the whole idea sucks....We have the Friezian people in the North that claim to have their own language, laws and intrest in autonomy too.....just cant grasp the concept of being "different" or "better" from the rest....

So, I did a little research 'cause the only Friesians I know have feathers on their feet. (Yes, I know that you know what 'feathers' are, SB.) Imagine my surprise.

From Wikipedia:

Friesland distinguishes itself from the other eleven Dutch provinces through having its own language, which is also spoken in a minor part of the province of Groningen, to the east. Closely related languages, East Frisian ("Seeltersk", which is different from "East Frisian (Ostfriesisch)", a collection of Low German dialects of East Frisia) and North Frisian, are spoken in the Saterland and in North Friesland areas in Germany, respectively.

The English language is also closely related to Frisian. There is a saying about it: "As milk is to cheese, are English and Frise."

Another version of this saying reads (in Frisian): "Bûter, brea, en griene tsiis; wa't dat net sizze kin, is gjin oprjochte Fries", which in English reads: "Butter, bread and green cheese, whoever can't say that is no real Frise". The saying plays on the sound differences between the Dutch and Frisian words for "butter, bread and green cheese", which in Frisian are pronounced almost identically to their English counterparts (showing the original closeness between the two languages), while in Dutch ("Boter, brood en groene kaas"), these words sound quite different.
Frisian cattle
Enlarge
Frisian cattle

Friesland is mainly an agricultural province. The famous black and white Friesian cattle and the well known black Friesian horse originated here. Tourism, mainly on the lakes in the south west of the province, and on the islands in the Wadden Sea in the north, is an important source of income, too.

The province is also famous for its speed skaters, and also for the Elfstedentocht (Eleven cities tour), a 200 kilometres ice skating tour.

Another interesting feature are the many windmills. There are 195 windmills in the province of Friesland, from a total of about 1200 in the entire country.

Friesland was the first to acknowledge the independence of America's Thirteen Colonies from the United Kingdom.

Even the Brits are Going Wobbly

It's Summertime. It's hot. Woe is me...

This year has so far been the fourth warmest summer on record,

beaten only by 1976, 1995 and 2003.

I know reporters thrive on crisis reporting, but damn! It was hotter just three years ago. What a bunch of greasy haired, crooked toothed, unwashed, body pierced pansies. Let 'em spend July in Memphis. Pussies.

The Harvest Begins: Tomato Faves

Turns out EP and I have kinda the same idea when enjoying our fresh picked yummy garden tomatos. Here's my take:

Halve, pit, and skin one ripe avocado. For those who don't know - an avocado is ripe when it is soft. I like to be able to readily depress the skin about an 1/8". Those green ones at the store probably aren't ready. To skin it use a tablespoon (after halving and pitting) worked up between the skin and the meat. Place both halves in the bottom of a salad bowl with the little depression the pit left facing up.

Cut a tomato or two into small wedges. Red ripe here boys, not orange or grainy. Place them into the bowl. Salt 'em.

Chop up some of your favorite onions. I use red and green. Go easy here; you can overdo the onions. Put 'em in the bowl.

EP adds cucumbers here and skips the avocado. Nothing complements a tomato like an avocado; once he tries it he'll love it. I ain't putin' cucumbers in mine - wrong texture or somethin'. blech!

Get some good italian dressing and slather it all over the place. EP uses his mom's homemade stuff and I bet it's damned fine.

Now, for the adventurous among ya'; crumble some feta cheese over the whole mess. and dig in.

I try to get a pice of avacado with every tomato wedge, there is just something about those two things together.

MMMM-mmm-MMMM!

From MM's place:

I just love the Cherry and Grape tomatoes. For breakfast, I take a handful and slice them up and saute them with a little basil, fresh-ground black pepper and some olive oil. Then I take them out, and use them as filling for an omelette. Good stuff. I just need to figure out a nice, exotic spicy sausage to put in there too.

Tomato Trouble

Why the hell are my tomatos bursting on the vine? This is the second year I have had this problem; the darn things crack open before they are even ripe. They seal themselves up with a kind of scab and go right on to ripeness. I still get a good (if somewhat assymetrical) tomato, but it's pissin' me off.

Well?

*Update*

Res-solution:

2 possible causes:

1. not enough calcium in the soil. We’ve learned to fix this by saving our egg shells, drying them and crunching them up and planting a couple of tablespoons full in the hole at planting time.

2. I’m not sure the exact cause but dissolving 2 tbl spoons of Epson salts in a qt of water and pouring it at the base of the plant seems to help. We do this once every 4 weeks from the time they are planted.

I’d try the Epson salt remedy right away and keep the egg shell idea in mind for next year.
Res Ipsa Edit comment Delete comment | Email | Homepage | 07.17.06 - 2:27 pm | #

P.S. Warm water seems to work best.

Bucket Tomatos!