Honey, I Finished The Internet

10 Replies to “Honey, I Finished The Internet”

1. What a sickening voice. I endured about 30 seconds.

   1. Now imagine having to tolerate Colon’s rants in person.

      https://vanillily2.files.wordpress.com/2012/04/1535274_lookbook.jpg

      1. And then UnMeat.

         https://pbs.twimg.com/media/FrS4b8uXgAIKrK-.jpg

   2. What sickening voice, Jamie? I watch all videos with cc on.

      I didn’t see that she used any salty language ;o)

2. Good video. Might come in handy… all too soon.

   There was a follow-on video in the queue about harvesting and preparing acorns. Ugh! Too much information we may need but shouldn’t have had to know if it weren’t for our governments trying to get rid of us.

3. On the subject of meat…

   How your Thanksgiving bird of the near future will be raised
   https://youtu.be/rRhR1rvEoxw?si=ACReR6cCeah0f29L

4. Mum grew up on a farm in the prairies, long before electricity was extended to rural areas. She used to say that her father could prepare an excellent corned beef which they kept on barrels during the winter. However, the family was also part of a “beef ring”. Each member of the ring would take it in turn to slaughter an animal and divvy up the carcass amongst other members of the ring. That way, fresh meat was available on a fairly regular basis, though I never did find out if it was year-round or just certain months.

   1. Beef ring…

      And here I thought your story was going to be about the underground resistance smuggling illegal beef into the 15-minute cities where everyone was being forced to eat zee bugs, Frances.

      Oh well. It was still a good story.

5. Francis, my mom also talked about the community “Meat Ring”. Her explanation was during the summer chicken was the staple meat. One chicken one meal. Occasionally a pig was slaughtered in the summer and that was shared around the community. Cattle were not butchered until late fall when temperatures were cooler. Preserved meats, bacon, salted fish (kippers dad called them) were used all year, usually stored in a root cellar or well, but used more in cooler weather. Dad said the kippers were purchased by the barrel and used for breakfast all winter.

   1. Back in the 1950s before electricity made it to my corner of rural Alberta we killed a beef or pig or both in the fall if my father never got a moose. It was hung in a granary and they cut off pieces as needed. In the summer we ate chickens,bologna, or wieners and Spam like products. My father also fished a lot. The only meat we preserved was canned chicken which was truly a treat as it was so tender and tasty. I had relatives who made sausage and cured and smoke meat.