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Showing posts from February 26, 2006

Always a lot going on..

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I have had a serious of "near zero days" (reference hiking jargon), but I think they mostly just seem like zero days. I am getting stuff done, just not at 100% efficiency. Not sure anyone can move with 100% efficiency... Anyhow, I am planning on starting my next journey on May 1st. -- more details as they unfold. I know what I like and dislike. I know what turns me on and off. It's time for that knowledge to be guidance. We booked a trip to Wyoming/Yellowstone park in a few weeks. It will tackle at least three items that have been on my list 1.) Visit Yellowstone (in winter). 2.) A longish snowmobile trip. 3.) A visit to Wyoming. That will be my 50th state. That will make it all US states, 100 countries and all continents. I will likly be getting involved with MTP (Most Traveled People) https://mtp.travel/ where they break countries into regions. I decided I like this music. DiDuLa - "On the way home"
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It is quite wintery out today. I decided to come upstairs and scan in this schematic that was inside the "G Stand" of my Astatic D-104 microphone. This is the mic I am using for shortwave. It is pretty old looking. I didn't have anything else to do (right) so I went out and got the bobcat stuck today in snow and mud. I had to yank it out sideways with the tractor. The drifts of snow are several feet deep. I have been mostly relaxing today, reading in bed even. The stove has been making the house nice and warm.
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My exercise regimen is paying dividends. I am somewhat surprised at the progress. I am running 3.1 miles (5k) in 24 minutes now. The amount of weight I use on almost all the machines has increased, except for the biceps. I have backed off a little bit on the overall routine just to take the edge off it. Further progress I am sure of, but I can take more time. Bonnie's sister is down this weekend and we celebrated Bonnies birthday. I made Baked Alaska. I did quite a bit of research before I started. My recipe was a combination of recipes I gleaned from the web. I made a 13 x 9 inch chocolate cake, cut into 6 pieces. I took a half gallon of french vanilla ice cream and cut that into 6 even slabs. I refroze the ice cream slabs in foil in the big cold freezer we have downstairs. Then it is time for the meringue. I used our own chicken eggs being careful to use the oldest eggs we had. I read that you should use eggs at least 4 days old. (That was difficult). I had about 9 or 10 eg...
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