Coronavirus, Covid 19 Discussion and How It Has Affected Your Daily Life Chat Thread

[sdm111]

Curious minds are...well...curious!

Given your climate I can see why you could get away with just arched wire and no support system. Do you find the tarps catch the wind, or are you (they) situated so that air moves through more freely? Does leaving much of the sides uncovered help?

You can kinda see in this pic

 

[Wee Farmer Sarah]

???? I don't mind TJs at all. I shop there sometimes they have good food. I was saying don't break a picket line and sharing information that strikes might happen so their employees, who are classified as necessary workers, can get safer working conditions and better wages. I'm sorry if I offended you somehow. I just think the workers out there right now facing COVID down in high-exposure conditions deserve a lot of respect and any support we can give them at all. Including respecting any picket lines.

I know a lot of grocery workers. They need our support now more than ever. They're having a rough time.

Please don’t assume that someone would break a picket line. Give us some credit.

 

[SnapdragonQ]

I have not had any problems with them so far. I have 2x2's in the ground at approx a 45% angle about 2' in the ground screwed to the base frame sides opposite of each other like front right rear left. I think the tarp would RIP or the zip ties break first.
They are situated facing south. So the sun comes up on the eat side and sets on the west. If they were situated east/west the sun would beat in from the front and back

Got it. The way you are making anchors is great, I would have never thought of doing it that way. Up north, or more northern, we have to use deep sinking metal anchors that look like mini augers to keep things stable in winds and storms.

 

[Wee Farmer Sarah]

Um, yes.
But much depends on what you have at hand to work with. As you may know, we can't use just one flour to replace regular flour, but rather a blend. However many different blends can make a decent loaf. Message me, tell me a little more of what your experience is and what you are working with, and I can share more.
And if you just a need a good pre-packaged mix, I can help point you in the right direction.

Be patient too, I haven't received a PM yet so am figuring this out as we go along.

Have you tried Bob’s Redmill?

 

[CapricornFarm]

Mikey wouldn't eat anything
ETA wouldn't

Oh he ate, but he didn't like it.

 

[Molpet]

Oh he ate, but he didn't like it.

Ha yes

 

[CapricornFarm]

You can kinda see in this pic

View attachment 2060173

Thank you.

 

[ShrekDawg]

Have you tried Bob’s Redmill?

I love their stuff! Their gluten free oats are good! And I like their pancake mixes too and I’ve gotten some protein powder and various other things from them. There’s an Ocean State right down the street from me that has tons of their products. Like an entire wall. So I go there sometimes haha

 

[Wee Farmer Sarah]

Hey @KDOGG331, I’m in the high risk group, old, heart disease asthmatic and diabetic so I’ve been staying home. I only broke out yesterday to pick up pellet stove fuel and some other things but I have not been inside a store at all for over 2 weeks. How are things in your part of Massachusetts? I’m in a more rural area, so things seem a bit quieter here.

 

[SnapdragonQ]

I agree. What I meant by learning curve was handling gluten free dough is different from wheat doughs. Like pie dough. I found a recipe that produced a very nice crust but I couldn’t roll it like wheat dough. I found that dropping balls of dough into pie pan and shaping it with wet hands worked really well. I don’t make any gluten free desserts anymore. I learned how to make them because a few of my coworkers had celiacs and I wanted them to enjoy the baked goods I made for my office.

Thank you for clarifying. The "just a new..." kinda read like .....Meh, it's just a little different...no biggie.
Yes, as you found out, it does not behave the same way and the things one needs to make a product with a good mouth feel is more complicated. Non-leavened items, like pie dough or even a quick and dirty cornbread are easier, but yeast items have even another set of rules and flour mixtures.