cancer crab party

doggie cannon ball

i've been trying to post this movie for the last 1.5 years and was finally successful. thank god. this is the first time creasy doggie ever swam in deep water in a lagoon on orcas island in the san juans off of washington state. little did we or she know that this fateful cannon ball would turn into a life long obsession with swimming.

mom, just for you I used google video so you can easily put them on your ipod.

south dakota in september

i should be embarrased, but i'm not.

check out this worm i found

a little post thanks giving b-ball.




crab party.

neilio saves this barn from imminent destruction.

can you find him in there?

pistol and lurch go for a ride

snuggle time

herb time

distillation of douglas fir
pressing out the marc
aralia root

briceland vineyard openhouse

so embarrasing mom


creamed eggs and toast


even more embarrasing


2 faced

bianca finally makes it to the redwoods...and up in them.

winter work time

jaime & neil in literal fishing heaven

dont say we didnt warn him

exploring around benbow i found the first and the only bolete we've eaten this season. the brits call them penny bun, so cute. its a constant dog party around here

raven and 70s house wife make candied apples for halloween

sincerest of appologies folks

the server i am using keeps getting reset and that is why i havent been able to post anything. i cant get a picture up to save my life. hope to find a new way soon.

happy birthday creasy doggie -- you're two!

i only hoped it could be this good!

friends at the beach

we hung a split level door for easy access to the smoker and played around with drafting vents on the top to pull the smoke through the pipes all the way through the box.



this is a cold smoke machine as opposed to hot smoke. cold smoke is done at a lower temperature, between 80-90 degrees and keeps for a lot longer than hot smoked goods. there is 12 feet of burried pipe from the fire pit to the box for the smoke to cool before hitting the meat. we used oak and alder wood for the beef and its really smokey flavored. we just stoked the fire all day long and let the fresh air run through at night to rest the meat.


it took about three days for each round of beef to be completely dry. we might have over dried some of it, chewy but good.