Summer is a really hard time to maintain a blog. It a season of doing, not of reflection. Unless, of course, you think snowmobiling is the meaning of life and you are lamenting how long it seems until winter. If you are one of those people, please keep it to yourself.

I figured I ought to at least check in since it seems that no matter how much I neglect this blog, people still keep reading (especially the blog about making hard cider in your closet; I don’t know what that says about you people, but I like it).

Here you can see what has occupied most of my free time up until now. The garden is coming along and I might even have something to harvest this fall. After fighting with that plastic mesh fencing for the last two years, it is really nice to have a permanent fence with a gate.

What I am most proud of, however, is that the potato tower appears to be working. The fence post next to it is five feet tall, so you can see how the potatoes have really shot up as I have been adding soil and boards. Buds are starting to form on the stalks and they should flower within the week.

As a parting note, I have invented a simple recipe for walleye (or any fish for that matter) that has been in the freezer for too long. I sometimes forget that I have fish in the freezer, and hate to just throw them out (if you are going to kill the buggers you should at least eat them), but they are past their prime when I find them (especially if they were caught through the ice and have not been cleaned yet). Here we go:

Pineapple Teriyaki Walleye

  • 2 lbs Walleye Fillets
  • 3/4 cup Teriyaki Sauce
  • An 8 oz can of Sliced Pineapple
  • Parsley to garnish

Mix the teriyaki sauce with the juice from the canned pineapple, and pour into a plastic bag. Add the fish and pineapple slices, and marinate overnight. When you are ready, broil the fish and pineapple on high heat for about 10 minutes per inch of thickness. Garnish with the parsley and consume.

Peace out!

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