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[Leslie <cayadopi AT yahoo.com>]

Yikes, that is really dry !  
 
There are big farms around here that pull up a lot of water for irrigation.
Homes just west of the N-S Road where a number of these farms are can't pull 
water up from their wells when the big farm pumps are running.  Homes on the 
east side of the road can (different aquafier? or something?)
 
Farms use up most of the water.  But city folks could sure help by reducing 
their water usage - and a way to accomplish that would be to give 30-40 
gallons per person in the house water for free or next to free, and then have 
a graduated scale increasing more costly for heavy water users.  Businesses 
also.
 
 
 
 

 


----- Original Message ----- 
From: "Sage Austin | Eureka! Design" <eureka AT hctc.net>

> Thanks for asking Rob.
>
> It's terrible here. We've had nearly 3 months of temps between 103-110.
> Most days it's been around 106, with high humidity (39-70% and we're
> used to 11-22%) yet it won't rain. We've lost a lot of fruit trees and
> shrubs and half our lawn, plus a chicken to heat exhaustion. This is the
> hottest, driest 24 months on record since 1885 when record keeping began
> for our area and much of the Hill Country, including Austin and San 
> Antonio.
>
> Our well is entirely dry. I am able to straddle the Frio River. Here's
> some pics of both and stories on my blog:
>
> http://flowerweaver.blogspot.com/2009/08/standing-on-both-banks-and-when-well.html
> http://flowerweaver.blogspot.com/2009/08/send-rain.html
> http://flowerweaver.blogspot.com/2009/08/water-canto.html
>
> Old timers say our well has never gone dry, even in the 1953 drought
> which Elmer Kelton wrote about in his novel "The Year It Never Rained"
> set in a fictitious town near here. They all agree this is the worst
> they recall. Most of our neighbor's wells went dry a month before ours.
> Our closest neighbor just spent $15,000 to drill a 790 foot well. We
> don't have the money to drill another right now, and there's a 3 week
> wait if we did. The neighbors have kindly passed a hose through the
> fence and we are trying to make do with that. I water the gardens in the
> morning, and haul 5 gallon buckets to the house for flushing toilets,
> cleaning, hand washing our clothes, watering the animals all afternoon.
> My husband just finished building an outdoor shower. Watering has become
> my new full time job.
>
> Today was the first day we did not break 100, it was only 97 and that,
> sadly, felt good. Fall usually doesn't get here until October. Unless a
> hurricane gets into the gulf, I don't know if we'll get rain.
> Considering I've been through the 2002 and 2004 "500 year" floods where
> I saw 29 inches of rain in a day, this is so weird. It's either feast or
> famine.
>
> --Sage
>
>
>
> Robert Walton wrote:
>>> --Sage
>>> Way Out in Texas with a Bone Dry Well
>>>
>>>
>>
>> I'd been wondering after I was reading about the drought in Texas. How 
>> are
>> you faring?
>>
>> Rob - Va
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>From cayadopi AT yahoo.com  Fri Aug 28 21:06:59 2009
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From: Leslie <cayadopi AT yahoo.com>
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Subject: Re: [Homestead] Skinning chilis
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Ha !  I just came thru Hatch earlier this week.  Had a very late lunch there 
and scoped out the roadside stands selling and grilling chilis.
 
One of the chilis that was for sale was smaller than an acorn, and the lady 
advised me do not buy it unless I like really really hot.  
 
They do roast them in a drum size metal basket that they turn over a fire.
 
I don't know enough about various Mexican dishes to know which ones to buy.  
I do have Jalapenos coming out of my ears as I made a mistake and planted 5 
plants ----- which are still producing.... and I have canned enough for 10 
years at this point.  I just picked another 20 and am looking for neighbors 
who want some, no takers so far.......
 
I've been amazed at how long they stay fresh in the fridge though, and have 
been using some of them with a breakfast 'taters, green/red/yellow peppers, 
onions, garlic mix.
 
 
I've heard that hot peppers are good for keeping intestinal worms at 
bay........
 
 
 
 
--- On Thu, 8/27/09, Sage Austin | Eureka! Design <eureka AT hctc.net> wrote:


From: Sage Austin | Eureka! Design <eureka AT hctc.net>
Subject: Re: [Homestead] Skinning chilis
To: homestead AT lists.ibiblio.org
Date: Thursday, August 27, 2009, 11:48 PM


Hatch chilies are the quintessential green chilies used in New Mexican 
cooking. They look to be a type of Anaheim pepper, and come in mild, 
moderate, and hot. Everyone calls them hatch after Hatch, NM where they 
are largely grown. But it's kind of like Coke and Kleenex, we use it 
generically even if they came from somewhere else. There's even a canned 
hatch version we buy at the store when the fresh ones aren't available. 
We buy them fresh, peel and freeze them in bags for future use. The ones 
I've grown from seed are 'Espanola Improved' and 'Big Jim Numex'.

Yes, a rotisserie basket is what I'm talking about! Leave it to a 
vegetarian to forget what those things are called. LOL. The ones in the 
stores and restaurants here are huge though, big enough for a whole pig 
so to speak. When the chilies come in, they roast zillions of them for 
the demand. When I'm busy, I just buy them that way, but you still have 
to take the skins off. I use them in enchilada verde sauce and in egg 
dishes mostly, but sometimes stuff them like a poblano.

:)

--Sage



EarthNSky wrote:
> I have no clue as to what a hatch chili might be, but I do think I have
> a rotisserie basket somewhere...(as well as one of those silly
> composting units<g>)  Luv ya Sage. :)
>
> Sage Austin | Eureka! Design wrote:
>   
>> I let them cool completely, as some of the final roasting happens in 
>> the bag. If they are small the cooking sheet will help. Texas gets a 
>> lot of hatch chilies from New Mexico this time of year and some of 
>> the grocery stores roast them for you over a flame in this basket 
>> they can crank around like those silly composting units. So you 
>> probably could do them over an outdoor grill as well.
>>
>> --Sage
>>     
>
>   

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>From cayadopi AT yahoo.com  Fri Aug 28 21:29:41 2009
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Hatch, NM, the hot pepper capital of the US, area growing conditions:  Poor 
desert sand and dry, near the Rio Grande River area.  I haven't seen any kind 
of overhead irrigation when I drive thru that farming area, but I'm thinking 
that whole area uses the river water somehow for irrigation.  Much of the 
irrigation on the big farms out here in the desert is actually thru an 
underground system.  Some is still flood irrigated.
 
 
FYI when I lived in Homestead, FL........ one of my clients grew Jalapenos in 
rich soil in pots, as well as edible varieties of pineapple.  I may have 
posted this before.......... if so forgive the repetition.  I ran into his 
head worker and asked him how the Jalapenos were, and he stated not good, no 
real heat.   Said that peppers need much poorer soil, sandy, rocky, to 
produce good peppers.
 
 
So if this is the hot pepper capital area..................... this is what I 
see:
 
Humidity around the Hatch area ranges from 40-60% in the growing season.
 
I can see from my own observations that the peppers direct seeded in the 
ground caught up to the one pepper plant bought from Walmart quickly, even 
though the Walmart plant was producing earlier.  They are all heavy producers.
 
They have produced heavily during even the hottest triple digits weeks, and 
none of them have fallen off or been small (sigh.........hundreds of peppers 
later...)
 
They didn't sprout well when I tried to grow them in the hothouse (too cool 
at night?)
 
They started to produce when the weather temps were in the low 90s 
(coincidental to planting date).
 
No signs of slowing down production during the hot triple digit weeks.
 
The triple digits have finally moved on and today's high was about 91 - 
flowers are still coming faster than I know what to do with the harvest at 
this point.
 
They get 2 gallons of water per plant per day at 6am (1 hr), which gets the 
soil nice and moist about 8" deep.  By the end of the day, 6pm, when you dig 
down the soil is dampish 8" deep, definitely not sopping wet, and the top 
1"-2" of soil will be completely dry.
 
Soil conditions:  Sand, finer than beach sand, small amout of clay like 
material, next to no natural compost in the soil (as observed via a 
sedimentation/water test thing), and then added horse manure.  No fertilizer 
etc added. 
 
 
 
 

--- On Thu, 8/27/09, EarthNSky <erthnsky AT bellsouth.net> wrote:



>> I'm growing Anaheims, Serranos, and Poblanos. I've had low yields 
>> and low fruit size, small to medium plants.  It is not a lack of 
>> rain, but maybe a lack of heat?  This has been the coolest summer I
>>  can remember.  I'm not sure we even hit 95, let alone 100 this 
>> year.  The humidity has been lower, too. It has been overcast and 
>> cooler, almost tolerable.<g>  Very odd.  Reminds of the IceAgeNow 
>> guy, what's his name...  Oh well.  Robert Felix author of Not by 
>> Fire, But By Ice.  Yeah.
>> 
>> B




>From cayadopi AT yahoo.com  Fri Aug 28 21:42:39 2009
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Subject: Re: [Homestead] Democrats, past, present and future-was Video
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I haven't finished watching the video as my ISP crashed, seems I have a TX / 
RX failure thing going on in my satellite and have to wait for the tech from 
Texas to get here to replace some parts.  Grrrr, I have to attempt to 
re-download that video tonight in the wee hours....
 
 
I had never heard the angle on Kennedy and his attempt to reduce the power of 
the Fed before.  That angle I found quite interesting.

"When billionaires lose money, they change the rules."   Can't remember who 
authored that quote, but it is true.
 
We saw a lot of this over the past 2 years,,,, the billionaires were losing 
money and just changed the rules (a/k/a bailouts), and they aren't done with 
that yet.  Prime defaults have just exceeded sub-prime defaults, and that 
wave is just beginning.
 
In that light, I'm surprised they didn't take out Ron Paul for his Audit the 
Fed bill.  But then it would be too obvious that there is "meat on the bone" 
to the idea that the billionaires behind the Fed took out Kennedy.
 
 
Clinton actually did a good thing by making Congress stick within budget 
(i.e. tax receipts).  At least I think they did............... that is 
according to Greenspans auto-biography and would need to be verified,,,,,,,,, 
because a lot of times there are sneaky ways to fund Congress's excessive 
spending.  It is too bad that Clinton era Congress forced the banks to lend 
to persons they would not have otherwise lent to.
 
 
 
 
 
 
 
 
 
 
 
 

--- On Thu, 8/27/09, EarthNSky <erthnsky AT bellsouth.net> wrote:




The irony, Lynn, is that those who saw through Obama's veil before the
election, those who knew he would not keep his promises, were called
racist and branded as pariahs, even though their concerns had no bearing
on race.   I'd like to take this
opportunity to say that while I was never a Kennedy supporter or fan, I
highly respect Senator Kennedy's contribution to American politics and
our country.



>From cayadopi AT yahoo.com  Fri Aug 28 21:55:03 2009
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I have,,,,,,,,,, and actually I was on the Ron Paul campaign as a volunteer.  
I was pretty annoyed that I had to register as a Republican for that.  I was 
very much suprised to see how many people from Dems and Green (in addition to 
Repubs) backed him.  They were all equally pissed at their own respective 
parties.  His son is now running for office.
 
And so is Peter Schiff, who I've contributed to his campaign, even though he 
is in another State.  He actually understands the economy etc, and has been 
"calling it right" for years.  MSM, especially CNBC, do their best to 
discredit him, and never apologize later when it turned out he was right.  We 
desperately need people that actually understand Austrian theory economics in 
office.
 
That said, I wonder if auditing the Fed would actually reveal anything.  
Congress guaranteed them a "skim off the top".  And that skim gets larger and 
larger as the Fed increases the money supply (monetary inflation).  It's a 
hidden wealth transfer.  Just like inflation causes a hidden tax increase.
 
 
 
 
 
 
 
 

--- On Thu, 8/27/09, Lynn Wigglesworth <lynnw1366 AT hotmail.com> wrote:




 Write to your Rep. to support Ron Paul's "audit the fed" bill.





>From cayadopi AT yahoo.com  Fri Aug 28 23:55:42 2009
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http://www.youtube.com/watch?v=mqfuZ7hiap0
 
Cash for Clunkers is a government scam to gain access to your computer



>From eureka AT hctc.net  Sat Aug 29 00:13:35 2009
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Subject: Re: [Homestead] Skinning chilis
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Yum! I prefer jalapenos smoked to fresh, and buy them dry as chipotles
to add to sauces. I also make sauces from dried chili anchos, which are
poblanos when fresh. I stuff jalapenos with cream cheese, batter them
with egg and flour, brown them in oil.

We do cook with the locally native chilipequin which is hot but
flavorful--could this be the small pepper you saw? We live in the part
of Texas where Mexican Food is "TexMex" but I prefer the cooking of New
Mexico. In TexMex jalapenos or serranos are chopped fresh with tomatoes
for salsa, and gives you what I call "instant burn". A TexMex green
sauce is made mostly with tomatillos.

In NM they do not put tomatoes into the sauce, it's all chili molino.
This is the same dried red chilies you see in decorative ristras. I make
this sauce by browning some of the powdered red chili with flour, then
slowly adding water. It's great on enchiladas, eggs, whatever. It gives
you what I call "slow burn". A NM green sauce is made with hatch chilies.

Isn't it interesting that the hottest peppers all come from hot
climates? Maybe to make us sweat so that we feel cooler in a breeze?

Leslie wrote:
> Ha !  I just came thru Hatch earlier this week.  Had a very late lunch 
> there and scoped out the roadside stands selling and grilling chilis.
>
> One of the chilis that was for sale was smaller than an acorn, and the lady 
> advised me do not buy it unless I like really really hot.
>
> They do roast them in a drum size metal basket that they turn over a fire.
>
> I don't know enough about various Mexican dishes to know which ones to buy. 
>  I do have Jalapenos coming out of my ears as I made a mistake and planted 
> 5 plants ----- which are still producing.... and I have canned enough for 
> 10 years at this point.  I just picked another 20 and am looking for 
> neighbors who want some, no takers so far.......
>
> I've been amazed at how long they stay fresh in the fridge though, and have 
> been using some of them with a breakfast 'taters, green/red/yellow peppers, 
> onions, garlic mix.
>
>
> I've heard that hot peppers are good for keeping intestinal worms at 
> bay........
>
>
>
>
> --- On Thu, 8/27/09, Sage Austin | Eureka! Design <eureka AT hctc.net> wrote:
>
>
> From: Sage Austin | Eureka! Design <eureka AT hctc.net>
> Subject: Re: [Homestead] Skinning chilis
> To: homestead AT lists.ibiblio.org
> Date: Thursday, August 27, 2009, 11:48 PM
>
>
> Hatch chilies are the quintessential green chilies used in New Mexican
> cooking. They look to be a type of Anaheim pepper, and come in mild,
> moderate, and hot. Everyone calls them hatch after Hatch, NM where they
> are largely grown. But it's kind of like Coke and Kleenex, we use it
> generically even if they came from somewhere else. There's even a canned
> hatch version we buy at the store when the fresh ones aren't available.
> We buy them fresh, peel and freeze them in bags for future use. The ones
> I've grown from seed are 'Espanola Improved' and 'Big Jim Numex'.
>
> Yes, a rotisserie basket is what I'm talking about! Leave it to a
> vegetarian to forget what those things are called. LOL. The ones in the
> stores and restaurants here are huge though, big enough for a whole pig
> so to speak. When the chilies come in, they roast zillions of them for
> the demand. When I'm busy, I just buy them that way, but you still have
> to take the skins off. I use them in enchilada verde sauce and in egg
> dishes mostly, but sometimes stuff them like a poblano.
>
> :)
>
> --Sage
>
>
>
> EarthNSky wrote:
>
>> I have no clue as to what a hatch chili might be, but I do think I have
>> a rotisserie basket somewhere...(as well as one of those silly
>> composting units<g>)  Luv ya Sage. :)
>>
>> Sage Austin | Eureka! Design wrote:
>>
>>
>>> I let them cool completely, as some of the final roasting happens in
>>> the bag. If they are small the cooking sheet will help. Texas gets a
>>> lot of hatch chilies from New Mexico this time of year and some of
>>> the grocery stores roast them for you over a flame in this basket
>>> they can crank around like those silly composting units. So you
>>> probably could do them over an outdoor grill as well.
>>>
>>> --Sage
>>>
>>>
>>
>>
>
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