All posts by George Walters

George Walters is a Canadian columnist and author with more than forty years of writing experience. For over twenty years he has written a weekly column for Postmedia Network — Canada's largest newspaper chain — never missing a single week, publishing fifty-two stories a year. Combined with his work in Reader's Digest Community Voices, World News, Country Living, The Country Register, and farm and rural lifestyle magazines across Canada, he has published well over two thousand stories drawn from everyday life. He writes about farm work, fishing, old trucks, and the kind of people you only find in small towns — but just as likely he'll hand a voice to a weathered telephone pole, or turn his eye on something happening in the world today and tell you exactly what he thinks about it. No subject is off limits. If there's a story in it, George will find it. He has been called a philosopher of everyday life, a description that came up more than once during his television appearances over the years — and it's not hard to see why. His writing has a way of making the ordinary feel worth sitting with. He is the author of eleven books, including yearly short story collections and the Clay Moretti Files mystery series. Clay is a fifty-year-old private investigator who drives a 1967 Ford Galaxie, smokes cigars, and operates by a code the modern world gave up on a long time ago. The cases are present day. The man handling them is not. All titles are available in paperback and eBook on Amazon. Together, George and his wife Ruth have also created Elmer Finds His Way, the first in what he hopes will be a long series of children's books. Ruth did all the illustrations, as she has for every one of George's books — and beyond that she designed and painted the covers as well. Her work is woven into every page of everything he has published. A few words from readers: "I pulled up a kitchen chair and read your story three times." "You have a way of making a person homesick for a place they haven't been to." "Thank you for writing things that make old people and kids feel the same way at the same time." All my titles are available in paperback and eBook on Amazon.ca here.

Old Wood Hold Secrets

Now, some folks might say that old used lumber is about as useful as a one-legged cat in a sandbox, but I beg to differ. Why, that old wood has got character and charm that you just can’t find in the shiny new stuff.

Sure, it might have a few knots and knotholes here and there, but that just adds to its rustic appeal. And let’s not forget about the stories that old lumber could tell if it could talk. Maybe it was once part of a grand old barn that housed a bunch of rowdy farm animals, or perhaps it was part of an old homestead that saw generations of families come and go.

So, if you’re in the market for some good ol’ fashioned character and charm in your next woodworking project, look no further than old used lumber. It may not be perfect, but then again, neither are we.

My wife and I, who work in the woodworking business, crafted some truly unique wooden items. For a period of time, we rented a building situated in a sawmill in St. Catharines, Ontario. There, I established my shop and set to work creating wooden furniture and other pieces for our stores located in Thorold and St. Catharines, Ontario.
During this time, my wife took orders, designed them, and I brought them to life in the shop. One of the best aspects of having a shop in a sawmill was the unlimited supply of lumber that was readily available to me. Whenever I needed it, all I had to do was step outside, and I was surrounded by it.
On one occasion, I stumbled upon twenty piles of aged lumber that had been sitting there for over thirty years. Upon inquiring about it, Steve, the owner of the mill, revealed that his father had cut it many years before, and it had been abandoned ever since. Although he expressed his doubts, he allowed me to take it for myself.
A few days later, as I began to remove the top boards, which were of no use, I soon discovered a treasure trove further down the pile. I was ecstatic to find a beautiful yellow-colored wood that had aged gracefully and was full of character.
I utilized this lumber for almost all my orders, and it turned out to be the most successful year we ever had at the stores. I made the most of every piece of lumber, even the smaller ones that most people would have discarded.
I saved these smaller pieces and eventually utilized them to craft checkerboards and chessboards. These boards, made with a combination of the darker and lighter wood, were a huge hit with customers, and I sold a significant number of them.
New wood may be easily available, but it lacks the unique character of the old and weathered wood, with its nail holes, wormholes, cracks, and color. To me, the old lumber is like a wise old man, waiting patiently for his wife to return from shopping and reveal all the new treasures she has bought.

All my books are available on my Amazon Author Page.

If you purchase a book, a brief Amazon review really helps new readers discover my work—it means a lot.

Support my writing: Support My Writing

In Closing, I Would Like to Wish You Well!

George Walters | [email protected]

Item Of Interest

Y’know, there’s this old tool I use a lot in my woodworkin’ shop called a Draw Knife. Maybe you ain’t never heard of it before. But back in the day, it was a darn versatile tool, let me tell ya.
There are two kinds, the Draw Knife and another one called Spoke-shaves. I got a couple of those, but they were made later than the Draw Knife and ain’t as good. They’re a real pain to keep in good workin’ condition.
Here’s the thing, a Draw Knife is good for rough cuts and takin’ off wood fast. Spoke-shaves can go both ways, but a Draw Knife can only be pulled towards ya. They both shape wood, though, so ya can use ’em for the same job.
Nowadays, I use my Draw Knife to make flutes. Some folks use a lathe, but with lots of practice, I can shape a flute faster doin’ it by hand. The trick is to keep it sharp, mine’s got handles on both ends made from cherry wood, and I sharpen it by hand with a file.
Besides flutes, I use it for plenty of other things too, like makin’ paddles for canoes and boats, trimmin’ bark off logs, and makin’ handles for chisels, hammers, and axes. Ain’t nothin’ better than a Draw Knife for shapin’ wood.
One thing ya gotta learn is how to read the grain of the wood. Once ya master that, it don’t matter how hard or wet the wood is.
Oh, and let me tell ya ’bout this other tool called a shave horse. I made one of those myself, and it’s a real time-saver. It’s like a bench with a foot-operated clamp that holds the wood steady while ya work on it.
My dad used to say they don’t make Draw Knives like they used to. He had his for over fifty years and only had to replace the handles six times and the blade twice. It took me a while to figure out what he meant, but now I know he was right.
So, if ya ever see one of these for sale, snatch it up. The older, the better, just like us old woodworkers.

All my books are available on my Amazon Author Page.

If you purchase a book, a brief Amazon review really helps new readers discover my work—it means a lot.

Support my writing: Support My Writing

In Closing, I Would Like to Wish You Well!

George Walters | [email protected]

Fresh Pork Loin Roast Recipe

Here’s a recipe for a delicious pork roast that’s sure to please your taste buds, that will take you back to the good old days!

Ingredients:

  • 1 (3 to 4 pound) pork roast
  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1/4 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

  1. Start by making the marinade for your pork roast. In a large bowl, combine the apple cider vinegar, olive oil, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to combine all the flavors together.
  2. Take your pork roast and place it in a large resealable plastic bag. Pour the marinade over the roast and seal the bag tightly. Be sure to coat the roast evenly with the marinade. Place the bag in the refrigerator and allow the roast to marinate for at least 2 hours, but preferably overnight.
  3. When you’re ready to cook your pork roast, preheat your oven to 350 degrees Fahrenheit. Remove the roast from the plastic bag and discard any excess marinade.
  4. Place the pork roast in a large roasting pan and cover it with foil. Place the pan in the oven and roast for 1 hour.
  5. After 1 hour, remove the foil from the pork roast and baste it with any juices that have accumulated in the pan. Continue to roast the pork for another hour, basting every 20 minutes or so, until the internal temperature of the roast reaches 145 degrees Fahrenheit.
  6. Once the roast has reached the desired temperature, remove it from the oven and let it rest for 10 to 15 minutes before slicing and serving.

Y’all, this pork roast is sure to be a hit with your family and friends. The marinade adds a wonderful depth of flavor to the meat, and the slow roasting process ensures that it’s juicy and tender. So go ahead and give this recipe a try, and enjoy a delicious taste of the old-time farm cooking!

All my books are available on my Amazon Author Page.

If you purchase a book, a brief Amazon review really helps new readers discover my work—it means a lot.

Support my writing: Support My Writing

In Closing, I Would Like to Wish You Well!

George Walters | [email protected]

Healthy Living Years Ago

Well howdy there, pardner! If you’re lookin’ for some tips on how to stay healthy livin’ on the farm, you’ve come to the right place! Back in the day, folks didn’t have fancy-schmancy hospitals and doctors like we do today. Nope, they had to rely on their own know-how and some good old-fashioned remedies to stay healthy. Here are some tips for stayin’ fit as a fiddle in the olden days:

  1. Eat plenty of fresh fruits and vegetables: One of the best ways to stay healthy on the farm or ?? Is to eat a diet chock-full of fresh fruits and veggies. Packed with vitamins and minerals, these wholesome foods will keep you strong and healthy. Plus, they’re mighty tasty too!
  2. Get plenty of rest: Livin’ on the farm can be tiring work, so make sure you get plenty of rest at night. Sleepin’ in a dark, quiet room will help you feel refreshed and ready to tackle the day ahead.
  3. Use herbs for medicine: Folks used to rely on herbs for all sorts of ailments. For example, a tea made from chamomile flowers was said to help with stomach troubles, while a poultice made from comfrey leaves could help soothe aches and pains.
  4. Stay active: Whether you’re workin’ in the fields or tendin’ to the animals, stayin’ active is key to stayin’ healthy. Regular exercise will help keep your body strong and limber.
  5. Keep clean: Livin’ on the farm can be mighty dirty work, so make sure you keep yourself and your surroundings clean. Take a bath or shower regularly, and wash your hands before eatin’ and after usin’ the outhouse.
  6. Drink plenty of water: It’s important to stay hydrated, especially when you’re workin’ up a sweat. Make sure you drink plenty of fresh, clean water throughout the day.
  7. Take care of your teeth: Dental hygiene was just as important back in the day as it is now. Make sure you brush and floss regularly, and consider chewin’ on some mint leaves to freshen your breath.

These are just a few tips for stayin’ healthy on the farm the old-fashioned way. So if you’re lookin’ to live a simpler, more wholesome life, why not give ’em a try?

All my books are available on my Amazon Author Page.

If you purchase a book, a brief Amazon review really helps new readers discover my work—it means a lot.

Support my writing: Support My Writing

In Closing, I Would Like to Wish You Well!

George Walters | [email protected]

It’s Pizza Time

Here is a unique and delicious recipe for pepperoni vegetable pizza with aged cheese! Here is Ruth’s recipe:

Ingredients:

  • 1 pre-made pizza crust (homemade or store-bought)
  • 1/2 cup tomato sauce
  • 1/2 cup shredded aged cheese (such as aged cheddar or Parmesan)
  • 1/2 cup thinly sliced pepperoni
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced bell peppers (use a variety of colors for a more visually appealing pizza)
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425 °F (218 °C) and place the pizza crust on a baking sheet.
  2. Spread the tomato sauce evenly over the crust, leaving about 1/2 inch of space around the edges.
  3. Sprinkle the aged cheese over the tomato sauce.
  4. Arrange the pepperoni slices over the cheese, followed by the red onion and bell peppers.
  5. Sprinkle the chopped basil over the vegetables.
  6. Season the pizza with garlic powder, salt, and pepper to taste.
  7. Bake the pizza in the preheated oven for 12–15 minutes, or until the crust is crispy and the cheese is melted and bubbly.
  8. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Enjoy your delicious and unique pepperoni vegetable pizza with aged cheese!

All my books are available on my Amazon Author Page.

If you purchase a book, a brief Amazon review really helps new readers discover my work—it means a lot.

Support my writing: Support My Writing

In Closing, I Would Like to Wish You Well!

George Walters | [email protected]