Plans for today (2025)

My dad was fairly talented at metal work - when he bought the sawmill (which had laid buried and overgrown for a couple of decades), he had to teach himself to make some of the missing parts. Bought a (used) anvil, researched building a forge from the library, and that was that. He found he enjoyed it and ended up doing a decent amount of decorative work with it, for us and for paying customers.

I also, 2004-2006, worked with a fella, younger than me, who’d gone to trade school and trained as a blacksmith, but then retrained into software development. He’d set up at renaissance fairs, pioneer festivals and the like, and turn out candle holders and sconces and door handles and things like that and make a good second income from it.
 
Barriehie said:
I think they're called farriers actually since there are *a lot* of horses around here.
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I think they're similar, but blacksmiths have existed for thousands of years, whereby a farrier ( from the French, ferrier; fer is iron in French) was probably designated as a specialist in horseshoes, sometime later than the 13th century. Apparently, the Celts were the first to use iron horseshoes, way before the Roman invasion of Britain in 55BC.
Trust the Celts to invent something else brilliant, like whisky or smoked salmon. :D :D :D
 
karadekoolaid said:
I think they're similar, but blacksmiths have existed for thousands of years, whereby a farrier ( from the French, ferrier; fer is iron in French) was probably designated as a specialist in horseshoes, sometime later than the 13th century. Apparently, the Celts were the first to use iron horseshoes, way before the Roman invasion of Britain in 55BC.
Trust the Celts to invent something else brilliant, like whisky or smoked salmon. :D :D :D
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Yes my farrier only shaped and mounted horseshoes to my knowledge. The shoes were pre-made and he would heat them up until glowing hot, then pound them into the desired fit, cut them, cool them, and mount them on my horses' hooves. It was fascinating, honestly.
 
We have just arrived.
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Plan for today:
* Getting lunch
* Building our workshop tent
* Listen to the performance of Prima Nocta
* Check in to the hotel
 
Drinking tea at the moment, coffee soon. I am going to get a little organizing done, I need to clean out my sock drawer for one thing, LOL. Yeah, I know, it's summer and no need to wear socks at the moment but I will be ready when fall comes! Tonight going to do my spatchcock chicken in the oven in a cast iron skillet. I bought some fresh corn the other day 5 ears for $1 so that's a bargain. Maybe some mashed potatoes and peas to go with, not sure yet.
 
JAS_OH1 said:
Drinking tea at the moment, coffee soon. I am going to get a little organizing done, I need to clean out my sock drawer for one thing, LOL. Yeah, I know, it's summer and no need to wear socks at the moment but I will be ready when fall comes! Tonight going to do my spatchcock chicken in the oven in a cast iron skillet. I bought some fresh corn the other day 5 ears for $1 so that's a bargain. Maybe some mashed potatoes and peas to go with, not sure yet.
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Well pulled out the electric smoker to find that DH did not remove the dirty grates the last time he used the smoker and they had dried on pieces of meat stuck to them. It's not like a regular grill smoker where you can just blast the heat and scrape the grills down and they are safe to use. I suppose I should have remembered that he didn't do it and done it myself, but typically he pulls them out and puts them in the sink and I soak then wash them. My fault I suppose for not remembering. Anyway, just got through taking care of that. I figured since we are only doing the small chicken I would go ahead and take out a rack of ribs as well to justify plugging the damn thing in, so those are nearly thawed and I will season them in about an hour. I wanted mesquite or hickory (or both), he decided to use cherry, so I asked him to put some mesquite or hickory (I bought him a wide variety of wood chips to use) in with the cherry for added depth of flavor. I like a strong smoky flavor. Pulled the chicken out of the brine, dried it, and rubbed it with seasonings. That's in the refrigerator. Since we eat so late no hurry to get these things going just yet.
 
Well, so far, I’ve got the car cleaned out (not that it was dirty), I finally saw to the travel fridge (including downloading the app so I don’t have to look behind me to see the temp, I can just pull out my phone, launch the app, log in, wait for it to connect, click on the fridge, wait a moment, then see the temp…simple! :laugh: ), wrote up some documentation for work so they can accomplish some tasks that’ll come due while I’m away (Will they do them? No. I’ll come back and find everything is overdue and people screaming at me.), went for my walk, whipped up some special kind of Belgian french fry sauce for later (mayonnaise, bell pepper, onion, tomato paste, garlic, lemon juice, cayenne, etc), and…that’s about it.
 
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