Good Morning Everyone. Mostly cloudy and 68°! Yes, 68° on August 3!

And the high yesterday only reached 88°. This is fall weather a bit early, but it won't last long. We'll be back to mid-90's by the weekend. The smokey haze has returned here. I hope that the weekend rain did some good on the wildfires.
RANT - It is a real shame that unvaccinated people with Covid are filling emergency and ICU units right now. Their thoughtlessness is making it real difficult for medical personnel to deal with everyday emergencies and accident victims. While medical staff should be putting a real guilt trip on these people, they probably are not. An acquaintance of mine in a car accident was driven past four hospitals over the weekend before they got to one with room. Fortunately he was treated and released later.
RANT OVER
Those blueberry pancakes and bacon that
Patrick is having looks real good this morning Flo. Have Mel make some for me please.
Thanks for the likes and comments for yesterday's picture post;
Rick, Karl, Sherrel, Tom O, Guy, Christian, Chad Patrick, Hughie, Garry, Steve, Tom.
I have temporarily run out of time. I typed all of my comments below already and I just came back to do the train shed update, but I have an unexpected task right now. Hopefully I will be back in a bit with the update.
Troy -
For the Carnitas, do you microwave the smoked meat, or do the full cook in lard?
What I meant was that I cut the pork butt in half and use half for carnitas, and smoke the other half for pulled pork. I imagine that carnitas could be made from the pulled pork by adding some toasted cumin seed (or cumin powder), garlic, oregano, a dash of water and some chopped chile peppers and microwaving it until just hot.
For true carnitas, I cube up the pork butt or shoulder (about 4 lb) into 1/2" cubes, put it in a Ziploc bag with 3 tbls toasted cumin seed, 3 tbls oregano, 5 cloves minced garlic, 3 diced chiles, salt & pepper to taste; and let it dry marinate overnight in the fridge. The next day I sear it in a skillet (several smaller batches) and then it goes into the slow cooker on low for about seven hours, with 1/4 cup of milk added about halfway through. The searing essentially is equivalent to the ring from smoking it. I found that toasting the cumin seed works best, just put them in a small skillet on low heat for about 5 minutes. If they're smoking, then that's too long. Powder can be used, but only about 2/3 as much. Note that this is far different than typical recipes found by Google.
Tom O - I have seen those wood chippers working close up when the power company contractor was clearing branches on our road. Powerful machines! They demonstrated it chewing up an 8" login under 2 seconds. They gave me the rest of the logs.
Steve J - VBS??? Vacation Bible School???
Your picture and statement #1 confuse me.
Guy - Get well soon.
Everybody have a great day.