Weather, What's Happening

What’s Happening On April 28/2023

2 Comments

Good Morning!

We did see a wee bit of sunshine waking up, and if we are lucky we could see a wee bit more off and on throughout the day. And it will warm up to what we call summer weather here in the north. However, it will be short-lived with cooler temperatures along with some more rain moving into the area starting tomorrow, which will last for around three days. So the temperatures are looking like a roller-coast, up and down and all over the place for a while yet. Highway 522 has been busy for the past day or so, and I have noticed a few campers moving into our area.

On another note, I worked outside most of the day yesterday, cleaning up my woodworking shop, along with a few other things that needed attention. Today, my wife and are planning on doing some more. We will see how that pans out. We never know what a day might bring, we start off in one direction and end up, doing something totally different from time to time. We also had two Cardinals visit our bird feeder yesterday morning. My wife’s has always said, that if a Cardinal visits your bird feeder, it is someone from heaven. Could be right, no one knows for sure what the hereafter is all about. At any rate, they were nice to see.

With that, I am off for a piece of toast with some homemade jam that my lovely wife is making for me.

In Closing, I Would Like To Wish You Well. GW

Ruth's Dishes

Apple Crumble

Leave a comment

I forgot. Desert!!

Click on image to enlarge.

Here is the recipe. Enjoy! I know I will.

Ingredients:

  • 4 medium-sized apples, peeled, cored, and sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup cold butter, cut into small pieces

Instructions:

  1. Preheat your oven to 375 °F (190 °C).
  2. Place the sliced apples into an 8-inch square baking dish.
  3. In a separate bowl, mix together the flour, brown sugar, rolled oats, cinnamon, and nutmeg.
  4. Cut in the butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
  5. Sprinkle the crumble mixture evenly over the sliced apples.
  6. Bake for 35–40 minutes, or until the topping is golden brown and the apples are tender.
  7. Let cool for a few minutes before serving.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Enjoy!

Oh! And don’t forget a piece of aged cheese!!!

Ruth's Dishes

Supper Time … “Chicken Parmesan”

Leave a comment

Click on Image to Enlarge!

Here’s a recipe for Chicken Parmesan with a side of spaghetti and sauce: Pretty Tasty!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1 pound spaghetti

Directions:

  1. Preheat your oven to 375 °F (190 °C).
  2. Season the chicken breasts with salt and pepper.
  3. Set up three shallow dishes: one for flour, one for beaten eggs, and one for the breadcrumbs mixed with Parmesan cheese.
  4. Coat each chicken breast in the flour, shaking off any excess. Then dip it into the beaten egg and finally coat it with the breadcrumb mixture. Set aside.
  5. Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook until golden brown on each side, about 3–4 minutes per side.
  6. Spread 1 cup of marinara sauce over the bottom of a 9×13 inch baking dish.
  7. Place the cooked chicken breasts on top of the sauce. Spoon the remaining marinara sauce over each chicken breast.
  8. Sprinkle shredded mozzarella cheese over each chicken breast.
  9. Bake for 25–30 minutes, or until the cheese is melted, and the chicken is cooked through.
  10. While the chicken is baking, cook the spaghetti according to package directions. Drain and toss with a little bit of olive oil.
  11. Serve the Chicken Parmesan with the spaghetti and extra marinara sauce on the side.

Enjoy your delicious and classic Chicken Parmesan with a side of spaghetti and sauce!

Gardening

Morel Mushrooms

Leave a comment

It’s That Time Of Year!

Morel mushrooms are a delicacy for food enthusiasts, known for their unique and earthy flavor. These mushrooms are found in the wild and are sought after by foragers during spring. In this blog post, I will discuss where to look for morel mushrooms, how to identify them, and how to prepare them for eating.

Where to Look for Morel Mushrooms

Morel mushrooms are typically found in moist areas such as woodlands, forests, and riverbanks. They prefer to grow in areas with a moderate climate and a good amount of rainfall. If you’re looking to find morel mushrooms, it’s best to head out in the springtime, typically between late March and early May, depending on your location.

When looking for morel mushrooms, it’s important to keep an eye out for dead or dying trees, especially those with bark that’s peeling away. The mushrooms tend to grow near the base of these trees, so be sure to check around the roots as well. Morels can also be found near streams and other bodies of water.

How to Identify Morel Mushrooms

Identifying morel mushrooms can be tricky, but there are a few key characteristics to look for. Morels have a distinct shape that sets them apart from other mushrooms. They are cone-shaped with a ridged and pitted exterior. The ridges run vertically along the cap and the stem, while the pits are deep and honeycombed.

The cap of a morel mushroom is typically 1-4 inches tall and 1–2 inches wide. It’s important to note that the cap will be attached directly to the stem, rather than being free like many other mushrooms. The stem of a morel mushroom is usually 2–4 inches long and about the same width as the cap.

When identifying morels, it’s also important to note their color. Morels can range in color from light brown to dark brown, and they may even have a yellow or grayish hue. The color can vary depending on the location and age of the mushroom.

How to Prepare Morel Mushrooms for Eating

Once you’ve harvested your morel mushrooms, it’s important to clean them thoroughly before cooking. Morels have a tendency to collect dirt and debris, so be sure to rinse them thoroughly in cold water. Some foragers even soak the mushrooms in saltwater for a few hours to remove any insects or debris that may be hidden inside.

Morel mushrooms can be prepared in a variety of ways, including sautéed, roasted, or fried. One popular way to prepare morels is to stuff them with a mixture of cheese, breadcrumbs, and herbs before baking them in the oven. They can also be added to soups and stews for a hearty and flavorful addition.

When is the Best Time to Harvest Morel Mushrooms?

The best time to harvest morel mushrooms is in the springtime, typically between late March and early May. The exact timing can vary depending on your location and the weather conditions. It’s important to wait until the mushrooms have fully matured before harvesting them, as immature morels can be toxic. So if you’re unsure, it is best to ask an expert as with any mushroom, Mushrooms are delicious, but there are a lot that are deadly.

In conclusion, morel mushrooms are a tasty and unique addition to any meal. If you’re looking to forage for morels, be sure to head out in the springtime and keep an eye out for dead or dying trees. When identifying morels, look for their distinct cone shape, ridged and pitted exterior, and range of colors. And when preparing them for eating, be sure to clean them thoroughly and experiment with different cooking methods.

Weather, What's Happening

What’s Happening On April 27/2023

Leave a comment

Good Morning!

It’s a nice morning waking up, and for a change we are seeing some sunshine. And the sun should remain with us for the remainder of the day and into tomorrow. The temperature will also warm up some, which will make it even that much nicer. We might be able to get some front porch sitting in later on today if we are lucky. Highway 522 has been quite busy these days with folks moving around. I suppose that is a good sign. We have also noticed a lot of our summer flowers are starting to show themselves a wee bit above the ground, and trees are also starting to show their buds. So it won’t be long before we are a mass of green along with other colours. And the grass has also been growing leaps and bounds. If it keeps up, we will have to mow in a couple of weeks.

On another note I did do a lot of work here in the house yesterday writing up stories for my columns and today will do the same, at least till it warms up some and after that I will wake my old lawn chair up out of hibernation, It’s had enough rest. Ha ha.

Other than that, not much else happening around our small town. Oh, the temperature waking up was sitting at 2.3 C | 36.14 F, and it will warm up a lot as the day moves forward. Have a great day. GW

Ruth's Dishes

Meat Loaf Supper

Leave a comment

Here’s a recipe for Stuffed Mozzarella Meatloaf with a country twist:

Ingredients:

  • 2 lbs. ground beef
  • 1 cup seasoned breadcrumbs
  • 1/2 cup milk
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 tsp. Dried oregano
  • 1 tsp. Salt
  • 1/2 tsp. Black pepper
  • 8 oz. mozzarella cheese, cut into small cubes
  • 1/4 cup ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Honey

Instructions:

  1. Preheat your oven to 375 °F.
  2. In a large bowl, combine ground beef, breadcrumbs, milk, onion, green bell pepper, garlic, eggs, oregano, salt, and black pepper. Mix well with your hands until everything is combined.
  3. Place half of the meat mixture in a 9×5 inch loaf pan, making sure to press it down firmly to form an even layer.
  4. Spread the mozzarella cheese cubes over the meat layer, making sure to leave a small border around the edges.
  5. Cover the cheese with the remaining meat mixture, pressing down firmly to form an even layer.
  6. In a small bowl, whisk together ketchup, Worcestershire sauce, and honey. Spread the mixture over the top of the meatloaf.
  7. Bake in the preheated oven for 60–70 minutes, or until the meatloaf is cooked through, and the internal temperature reaches 160 °F.
  8. Allow the meatloaf to cool for 10 minutes before slicing and serving.

This Stuffed Mozzarella Meatloaf is perfect for a cozy country-style meal. Enjoy it with mashed potatoes and your favorite vegetables for a delicious and satisfying dinner.

Other Things

Large Mouth Bass

Leave a comment

When it comes to catching large mouth bass in northern Ontario, there are several effective baits and techniques you can try. Here are a few tips and things to keep in mind that I have learned over the years: Good Luck!

  1. Use live bait: Large mouth bass are often attracted to live bait such as minnows, nightcrawlers, or leeches. These baits can be effective when fished on a jig or under a Bobber.
  2. Try artificial lures: If you prefer using artificial lures, consider using soft plastics such as worms, crawfish imitations, or creature baits. These lures can be rigged weedless and fished around weed beds, fallen trees, or other structures where bass may be hiding.
  3. Experiment with top water lures: Top water lures such as poppers, frogs, or buzz baits can be effective during early morning or late evening when the water is calm. These lures mimic the sound and action of prey on the surface and can attract aggressive strikes from bass.
  4. Fish near cover: Large mouth bass like to hide near cover such as weed beds, rocks, logs, or submerged trees. When fishing, try to cast near these structures and retrieve your bait slowly, allowing it to mimic natural movement.
  5. Pay attention to the water temperature: Large mouth bass are most active when the water temperature is between 60 and 80 degrees Fahrenheit. When the water is colder or warmer, they may be less active and harder to catch.
  6. Vary your retrieve: When fishing with lures, try varying your retrieve speed and technique until you find what works best. Sometimes a slow, steady retrieve is most effective, while other times a fast, erratic retrieve can trigger a strike.
Health

Honey To The Rescue

Leave a comment

Did you know that there are live enzymes in honey?
Did you know that in contact with a metal spoon, these enzymes die? The best way to eat honey is with a wooden spoon, if you can’t find one, use plastic.
Did you know that honey contains a substance that helps your brain work better?
Did you know that honey is one of the rare foods on earth that alone can sustain human life?
Did you know that bees saved people in Africa from starvation?
One spoon of honey is enough to sustain human life for 24 hours?
Did you know that propolis that bees produce is one of the most powerful natural ANTIBIOTICS?
Did you know that honey has no expiration date?
Did you know that the bodies of the great emperors of the world were buried in golden coffins and then covered with honey to prevent putrefaction?
Did you know that the term “HONEY MOON” comes from the fact that newlyweds consumed honey for fertility after the wedding?
Did you know that a bee lives less than 40 days, visits at least 1000 flowers and produces less than a teaspoon of honey, but for her, it is a lifetime?

Weather, What's Happening

What’s Happening On April 25/2023

Leave a comment

Click on image’s to enlarge!

Good Morning!

It’s another cloudy morning waking up, and it looks like it will remain that way for most of the day, Warmer weather is heading our way, but it’s taking its time. Not much we can do about it, neither. I will however be happy when it does get warmer, along with some sunshine, as we do have a lot to do outside, getting things ready for summer. And I am getting tired of being cooped up in the house. Highway 522 was really busy through the night, and still is, which usually means there was an accident on Highway 69. I don’t see anything in the news so far this morning, but something is going on.

On another note, yesterday I picked up my tire for my trailer that I took in for repairs. The valve-stem broke off over winter. So a trailer isn’t much good without tires. Ha ha. I am thinking I might sell it this year, as I don’t use it that much. It’s a nice trailer with good size tires. Actually, I replaced them a year ago. The size of the trailer is around six feet long and four feet wide with 13-inch radial tires. The sides are made out of treated boards, which sure looks nice. Not a large trailer, but it’s well-made, and you don’t even know it is behind the car or truck when towing it.

With that, I am off for some pancakes with a touch of Mike Clappertons Maple Syrup. I have never tasted any better than his. You could say mouth watering good.

In Closing, I Would Like To Wish You Well. GW

Ruth's Dishes

Cinnamon Biscuits

Leave a comment

Desert For Later!

Click on image to enlarge!

Here’s a recipe for old-fashioned Cinnamon Biscuits that’s sure to delight your taste buds:

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cut into small cubes
  • 1 cup milk
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Add the milk to the dry ingredients and stir until just combined. Do not over mix.
  4. In a separate small bowl, mix together the cinnamon and sugar.
  5. On a lightly floured surface, roll out the dough into a rectangle about 1/2-inch thick. Brush the melted butter over the surface of the dough and sprinkle the cinnamon-sugar mixture evenly over the top.
  6. Starting at the long edge of the rectangle, roll the dough up tightly into a log. Slice the log into 1-inch-thick rounds and place them onto the prepared baking sheet.
  7. Bake for 15–18 minutes, or until the biscuits are lightly golden brown on top. Serve warm.

Enjoy your delicious and aromatic Cinnamon Biscuits with a cup of coffee or tea, or enjoy them as a sweet snack any time of day. I know I am going to. GW

Weather, What's Happening

What’s Happening On April 24/2023

Leave a comment

Good Morning!

It’s another cool, rainy morning here, waking up with the temperature sitting at 2 C | 35.6 F. For warmer weather we will have to wait until the middle of the week. After that it should be all up hill with it getting warmer every day. Which it should as we are closing in on May. Highway 522 has picked up a wee bit with traffic this morning with folks heading off to work or the big cities to do some shoppin’ For my wife and I we have what we need and will be staying home. The problem with living so far away from the larger towns is it cost us 40.00 worth of gas before we even buy anything. Not complaining mind ya as there are ways around it, like when you do go into town you pick up what you need for a few weeks. After doing it for over 20 some years, it’s a norm for us.

Yesterday, being that it was cool and wet outside, my wife and I stayed indoors working on some projects we have on the go. Today we will do the same. It is nice to be able to do what you want, when you want, and where you want. But in saying that, we earned it.

On another note, we have been having a lot of new birds at our bird feeder these past few days. Which is nice to see. My lovely wife and I enjoy watching them.

With that I am off for a bowl of cereal for a change and then will see if I can come up with another story for my columns I write for.

In Closing I Would Like To Wish You Well. GW

Weather, What's Happening

What’s Happening On April 23/2023

Leave a comment

Good Morning!

It’s another cloudy morning, waking up, with the temperature sitting at 2.9 C | 37.22 F. It will warm up a wee bit as the day moves forward but not that much. The warmer weather won’t enter into the picture until late next week. And even then it will still feel a bit cool. If lucky, we might see a bit of sunshine off and on today, but that is sketchy at best.

Highway 522 has slowed down some, which I suspect is caused by the not so good weather along with the price of gas. I can’t say I blame them.

On another note, I didn’t do all that much yesterday. I did go over a few new stories that I wrote awhile back, and today I will maybe write up a new one. I like to have a few ahead.

With that, you all have a great day and I will chat again tomorrow. That is If “Energy is Willn’ and the Creek Don’t Rise.”

In Closing I Would Like To Wish You well!

Gardening

Fertilizing your Vegetable Garden the Old Way

Leave a comment

Howdy folks, George here! Today, I want to talk to you about fertilizing your vegetable garden with natural ingredients the old way. As someone who’s been tending to crops for as long as I can remember, I can tell you that the best way to feed your veggies is by going back to basics and using ingredients that Mother Nature intended. And trust me, it’s a heck of a lot more fun than buying a bunch of fancy, chemical-laden fertilizers.

So, what exactly are these natural ingredients, you ask? Well, let me tell you. First up, we’ve got good old-fashioned manure. Yes, I know it’s not the most glamorous thing in the world, but hear me out. Cow, horse, chicken, or even rabbit manure can work wonders for your soil. Not only does it provide a good source of nitrogen, but it also helps with water retention and soil structure. Just make sure you let it age for a bit before using it, otherwise you’ll be in for a real stinky surprise.

Next up, we’ve got compost. Now, this may not be the most exciting ingredient either, but it’s definitely one of the most effective. Compost is basically decayed organic matter, like leaves, grass clippings, and kitchen scraps. When added to your soil, it helps to improve its texture, adds beneficial microorganisms, and provides a slow-release source of nutrients. Plus, it’s a great way to reduce waste and make use of things you would have otherwise thrown away.

If you’re looking to add some specific nutrients to your soil, there are plenty of other natural options out there. For example, if you need more phosphorus, bone meal or rock phosphate can do the trick. If you need more potassium, wood ash or kelp meal are good options. And if you need more calcium, you can try adding some crushed eggshells.

Now, I know what some of you may be thinking. “But George, isn’t using natural fertilizers more work than just buying something from the store?” Well, yeah, it might take a little more effort on your part. But think about it this way: when you use natural fertilizers, you’re not just nourishing your plants, you’re also nourishing the soil. And healthy soil means healthy plants, which means healthier and tastier veggies for you to enjoy. Plus, you’ll be doing your part to reduce chemical runoff and promote sustainable agriculture.

So there you have it, folks. Fertilizing your vegetable garden with natural ingredients may not be the flashiest option out there, but it’s definitely one of the most effective. And who knows, you might even find yourself enjoying the process. Just don’t forget to wash your hands afterwards!

Until next time,

Gardening

A Forgotten Treasure

Leave a comment

Being a farmer for a good number of years, I’ve had my fair share of pest problems. Ants, in particular, seem to be a never-ending battle. But fear not, for there is a solution that has been around for over a century – 20 Mule Team Borax.

First things first, what is 20 Mule Team Borax? Well, it’s a powder cleanser that’s been around since 1891. It’s made from a naturally occurring mineral called boron and is commonly used as a laundry detergent booster. But, as I’ve discovered, it’s also a powerful weapon against ants and other pesky insects.

You see, ants are attracted to sugar and anything sweet. So, if you want to get rid of them, you need to create a bait that they’ll be unable to resist. Here’s where the 20 Mule Team Borax comes in – mix it with sugar and water to create a deadly concoction that will eliminate those pesky ants.

Now, before we go any further, let’s talk about safety. Borax is a naturally occurring mineral, but that doesn’t mean it’s completely harmless. You should always wear gloves and a mask when handling it, and keep it away from children and pets.

Back to the fun stuff – creating your own ant-killing mixture! Here’s what you’ll need:

  • 1 cup of sugar
  • 1/2 cup of 20 Mule Team Borax
  • 1 1/2 cups of warm water

Mix everything together until the sugar and borax have dissolved. Then, soak cotton balls or a piece of paper towel in the mixture and place them near where you’ve seen the ants. The ants will take the bait back to their colony and share it with the others, ultimately killing the entire colony.

Now, if you’re anything like me, you might be wondering if this mixture will also attract other insects. The good news is that it doesn’t seem to attract anything else besides ants. So, you can use it without worrying about creating a new pest problem.

But, if you’re feeling particularly adventurous, you can also use 20 Mule Team Borax to control other insects. For example, you can sprinkle it around your plants to deter slugs and snails. Just be sure to keep it away from the plants themselves, as it can be harmful to them.

In conclusion, 20 Mule Team Borax is a great tool to have in your pest control arsenal. It’s effective, affordable, and has been around for over a century. Just remember to use it safely and keep it away from children and pets. And who knows, maybe one day we’ll be able to market it as “Ant-Killing Borax – Accept No Imitations!”

Health

House Cleaning Years Ago

Leave a comment

Farmers in the past had a different way of life compared to what we have today. One of the biggest differences was the way they kept their homes clean and fresh. Without the modern cleaning products and tools, they relied on their resourcefulness and ingenuity to keep their homes clean and free from pests. In this blog post, I will explore how farmers like myself years ago kept their house clean and fresh.

Sweeping and Dusting

Sweeping and dusting were the most common cleaning tasks in rural homes. Farmers used brooms made of twigs, corn husks, or straw to sweep their floors. Dusting was done using a damp cloth, which was dipped in water and wrung out. The cloth was then used to wipe down surfaces, including tables, chairs, and shelves.

Homemade Cleaning Products

Farmers didn’t have access to commercial cleaning products, so they made their own. One popular cleaning solution was made by mixing vinegar and water. This mixture was used to clean windows, mirrors, and countertops. Another homemade cleaning solution was made by mixing lye, water, and fat. This mixture was used to clean clothes and dishes.

Freshening the Air

Farmers kept their homes smelling fresh by using herbs and flowers. They would hang bunches of lavender, rosemary, or mint around the house to keep it smelling sweet. These plants also served as natural insect repellents. Some farmers would also burn dried sage or cedar in the fireplace to freshen the air.

Pest Control

Farmers had to deal with pests like mice, rats, and insects in their homes. They used various methods to keep these pests at bay. One popular method was to sprinkle Boric Acid earth around the baseboards to deter insects. Farmers also kept their homes clean and free from food scraps to prevent pests from being attracted to their homes.

Conclusion

Farmers in the past may not have had the modern cleaning products and tools we have today, but they managed to keep their homes clean and fresh using their resourcefulness and ingenuity. They swept and dusted their homes regularly, made their own cleaning products, freshened the air with herbs and flowers, and practiced pest control. These methods may seem outdated, but they are still effective today and can be used in our homes to keep them clean and fresh.

Health

Vitamin D3

Leave a comment

For years, I have emphasized the significance of obtaining vitamin D3 and its ability to safeguard against illnesses such as colds, flu, and other diseases. Here are some facts that I have discovered regarding this matter.

Vitamin D3, also known as the sunshine vitamin, is a vital nutrient that is essential for maintaining good health. It plays a critical role in many bodily functions, including bone health, immune system function, and inflammation regulation. While many people know that vitamin D3 is important for strong bones, they may not realize how vital it is for overall health, particularly in preventing colds, flu, and other diseases.

Numerous studies have linked low levels of vitamin D3 with a range of health problems, including increased susceptibility to infections. One of the primary ways that vitamin D3 helps protect against colds, flu, and other illnesses is by boosting the immune system. This nutrient helps to activate the immune system’s defenses, making it better equipped to fight off invading pathogens.

In addition to supporting the immune system, vitamin D3 also plays a crucial role in reducing inflammation. Inflammation is the body’s natural response to injury or infection, but when it becomes chronic, it can contribute to a range of health problems, including autoimmune diseases, heart disease, and cancer. Vitamin D3 helps to regulate inflammation by modulating the production of inflammatory cytokines, which are proteins that are involved in the body’s inflammatory response.

Studies have also shown that vitamin D3 can help reduce the risk of respiratory infections, including colds and flu. One study found that daily supplementation with vitamin D3 reduced the incidence of respiratory infections by 50% in people with low levels of this nutrient. Another study showed that vitamin D3 supplementation reduced the risk of influenza A by 70% in school-aged children.

While vitamin D3 supplementation can be beneficial for many people, it is especially important for those who are at higher risk of vitamin D3 deficiency. This includes people who live in northern latitudes, where sunlight is less abundant, and people with darker skin tones, who need more sunlight exposure to produce vitamin D3. Along with those working indoors.

In conclusion, vitamin D3 is a vital nutrient that plays a critical role in maintaining good health. It can help protect against colds, flu, and other diseases by boosting the immune system, reducing inflammation, and reducing the risk of respiratory infections. While getting enough vitamin D3 from sunlight and diet is ideal, supplementation may be necessary for some people, actually most people. So, next time you’re considering a flu shot, remember that vitamin D3 might be a better option for your overall health and immunity. And it would be a good idea to have it checked out to make sure where you’re at. I take 1000 IU every day, and so far I haven’t had a cold or flu now for over four years.

Weather, What's Happening

What’s Happening On April 22/2023

Leave a comment

Good Morning!

It’s another cloudy morning, waking up. We did have a lot of rain through the night, and it will continue off and on for most of the day. It kind of looks like the next four or five days won’t be all that nice, at least weather wise.

On another note, my wife and I are still taking it somewhat easy, resting up after our work-out last week when the weather was nice. We still have a lot to do getting things ready for our spring planting of vegetables, but in reality we still have lots of time.

Today I will do some work here on a few stories I have in mind, getting them ready for my columns in newspapers I write for. I enjoy writing them, especially on days like this. Other than that, not much else happening in and around our small town.

With that I am off for some pancakes this morning that my lovely wife is preparing for me, and will then see what the day has in store.

In Closing I Would Like To Wish You Well. GW

Welcome to my little corner of the countryside, where storytelling meets the everyday joys of woodworking, farming, and gardening. I’m GW, a writer and published author with over thirty years of experience.