Originally Posted by duluthralphie
I have been at my son's a lot this weekend.
The "other Grandpa" took a turn for the worse the other day. It saddens me to tell you he has passed. My Son and DIL have been spending a lot of time with him in the hospital.
I have been performing Grandpa duties. If you want to feel a heart string tug, just try explaining to a 4 year old why people die and have to go to heaven. I am hoping she remembers her other Grandpa when she is older. I even felt a little guilty as he laid dying I was enjoying snuggles and cuddles from our grand kids.
Not looking for condolences are anything, just letting you know we (we meaning DIL's family) can now start healing and getting a more normal life after 2 months of him being in the hospital. It will be different without him at family gatherings.
That is so very sad, he sounded like a wonderful man, and so young too, so very sorry for your Son and DIL.
Originally Posted by Rhetts
Barbers are becoming a thing of the past it seems. Or maybe just for us here on the Range. DH used to go to the one on 4th in Virginia. DH much prefers barbers than a salon. Must be the man time hanging out and BSing while waiting around for your turn.
My DH goes to a Barber over in St. Francis, been going to him since high school i think...
for you Ralphie:
Northern recipe - (from a Swede )
(Do not tell my family that I gave it too you, shhhh, it is a secret. Best. Pickled. Northern. Ever.)
1. Cut fish fillets into cubes and inch by inch (don’t worry about bones, they will soften in pickling process) and place into glass jar (gallon) or crockery. Cover with a brine (1/2 cup of pickling/canning salt to 1 qt of water) use enough brine to cover fish. Let stand in fridge for 48 hours.
2. Drain well but, do not rinse. Cover fish with white vinegar and let stand in fridge for 24hrs. Drain and throw away vinegar but, do not rinse.
3. Pack fish into jars and add thin slices of raw onion in alternating layers. Add enough pickling solution to cover fish and then cover jars and put into fridge. It is ready to eat in 3 days if you like it firm (bones will be softened) let stand longer if you like your fish “more” pickled.
4 c white vinegar
2 ½ c sugar
1 c Silver Satin wine (cannot get this anymore, so substitute Thunderbird wine - The American Classic)
¼ c pickling spice
Dissolve sugar in white vinegar and heat to boiling. Turn off heat and add Silver Satin wine and pickling spice. Add to jars to cover fish. Enjoy!
Now I just need a northern!
Jerry, those babies are so cute!
lvie, wow, I can't believe she is still kicking, great job!