Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts

January 9, 2011

I spent Christmas and New Years in Chicago with the parents this year.  Various surgeries, sicknesses, and car issues contributed to making it less of the joyous holiday season we had hoped for, but as Perry Como croons, there’s just no place like home for the holidays. 

 

As is my fashion, I go from shop to shop to see what various members of the family are up to.  Most of my family does blue collar work of the type that screeches to a halt when winter arrives.  A quick aside: this fact has lead to the phrases “I’m not even thinking about that until the snow flies” and “I’ll do it this winter” being commonly heard throughout the branches of the family tree.

 

Anyway, I present two of the shops I visited on this trip: Dad’s and Uncle Terry/Cousin Bret.

 

My Dad’s Shop

It’s odd to look at pictures of this place.  It’s been part of me my entire life.  Some of my earliest attempts at writing my name are on a few of the shelves in here. 

 

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Although it may be a little bit of a visual overload, Dad’s shop is highly organized.  I think we’re on revision 5 of the layout.  Any surface capable of having pegboard adhered to it has been plastered with it.  Everything is labeled.  Hidden in those rafters are large quantities of valuable commodities that Dad doesn’t want anyone know he has.  Like a lot of work gloves.   Apparently, they don’t make them like this anymore.  Which, for Dad, means that Menards doesn’t sell them anymore.

 

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Dad had a new knee put in the week before Christmas. Moved by pity, Uncle Mike bought him a big bag of Mike and Ike’s, which Dad took a fancy to.  The confusion of Mike giving him candy called ‘Mike and Ikes’ combined with the Vicodin he’s on post-surgery had him calling these things “Mikey Likeys” for a few days.  That just never got old.

 

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Note the labeled drawers in the back, there.  English, metric, steel, stainless, machine, wood, etc.  Everything sorted.  Insane.  I wouldn’t have the patience for that.

Incidentally, I have no idea why he has a dryer vent on the bench.  He really has a thing for that style dryer vent.  When he helped me put in the range hood vent, we went through a couple different ones until we found one just like that.  So I suspect he just bought this one when he saw it in case he needed it. 

 

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Dad used to fix vacuums on the side until they all became so infested with plastic that they were barely serviceable.  Charting the death of the small-time vacuum repair industry would make an interesting commentary on the shifting economic climes of America.  When I got engaged, Dad gave me a commercial vacuum that is so heavy it may have been forged whole.  But I’m pretty sure that it will probably work until I’m dead.

 

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Tape is very important.  We should have a lot of it.

My Dad’s mantra is “If some is good, more is better”.  I should have said that in the first sentence, and then I could have just stopped typing, because it explains most of the rest of the pictures. 

 

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Organized; yes.  Spelling Bee champion; not so much.  When I asked him about it, he responded with something along the lines of “I can find the antenna parts, can’t I?”

 

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This clock has been there for at least 15 years.  At one point the battery died, so he put that digital one under it.  I can only surmise that the digital one died, so he put a battery back in the analog one.  The bulletin board has, to my knowledge, always been empty.  When Dad saw me looking at it, he said “That’s where people are supposed to leave their name and what tool they borrowed”.  I think he’s the only one that knew that.

 

I’ll wrap up the tour of Dad’s shop with a list of some of the things I made in here during my younger days.

  • Pinewood Cars
  • Bottle Rocket revolvers (shot 8 bottle rockets in 10 seconds)
  • Robots (out of old RC cars.  They didn’t work.)
  • Overpowered Super Soakers.
  • Slot-car tracks
  • Crossbows (Mom confiscated them)

 

Uncle Terry/Cousin Bret

Terry and his son Bret haul loads of mostly aggregate around locally using their dump trucks.  That’s the part of what they do that is easy to explain.  When they are not doing that, they are busy buying, fixing, and selling things.  As is typical of the family, everything they own is for sale.  For the right price. 

Seriously, if you see something in these pictures you want, you can probably buy it.  They love eBay.  They like to buy Quads and Snow Mobiles and Jeeps, have some fun with them, put some money into them, and turn it around for a bit of profit.  Here’s the current winter projects.

 

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Terry found a 1940s(?) Chevy with a restored interior that needs some TLC on the exterior.  He’s decided he’s going to replace the rotted out wooden bed, tune or rebuild the original engine, and put some new wheels on it, but that’s it.  He’s going to leave the paint as is.  I like it.

 

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Bret’s project is a Jeep Wrangler TJ.  He’s put the LS1 engine and computer out of a corvette into it, long arm suspension, acme transfer case, transmission cooler, and a lot of other stuff.  It’s on the rack because he’s regearing it. 

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Bret has offered on numerous occasions to do my dream car, pictured below,  for me.  We’ll see.  We’ll see.

 

 

 

This concludes our shop tours.  I hope you had fun.  Share some stories or links to pictures of your shops; I’d love to see them.

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November 28, 2010

Do you know what happens when you put a frozen turkey into a large container of boiling oil? 

 

This.

 

How NOT to fry a turkey

 

That is awesome.  I did not know you could do this.  A deep desire of my heart has been to try a deep fried turkey.  Some various factions of my family have tried it, but they seem to have made a coordinated effort to do so when I am not around. 

 

The year of our Lord 2010 was the first time we have hosted a major holiday event.  We have a (mostly completed) nice new kitchen, now, and putting it to good use was the whole reason for doing it, so we pestered my in-laws until they surrendered their turkey-hosting hats. 

 

Eric asked if he could fry a turkey.  I didn’t have to think too hard on that one.  Eric is a fan of Alton Brown, and had seen his technique for frying a turkey.  We chose to do it the same way.

 

Things You Need

A ladder.

Some rope.

A pulley.

A fryer.

A turkey.

Peanut oil.

A chump to do the work while you take pictures.

 

First, assemble a Turkey Derrick

Using a latter, some pulleys, and some line, create a scaffolding-like structure from which to lower the turkey into the deep fryer.  This is a pretty critical safety concern, as you likely know after watching that video.

 

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Eric tied one end of the rope to a rung on the left side of the ladder, and passed it through a pulley tied to a rung on the right side of the ladder.  Click the pictures for a close-up.  We have a tarp wrapped around the top because there was a chance of rain this Thanksgiving. 

 

Second, prepare the turkey

Some key points, here.  First, check out the recipe we used for more bird-prep instructions.

 

1.  The turkey must be completely and utterly thawed.  We bought a never-frozen one and kept it in the fridge to avoid any chance of frozen pockets.   You can go watch that video again for a refresher as to why this is.  Go ahead, it’s fun.

 

2.  Don’t get a turkey that is too large for your fryer.  The one pictured was 13lbs, and we wouldn’t  have been comfortable going any larger for this fryer. 

 

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3.  Test the volume the turkey will take in the fryer.  Be sure to include the platform the turkey sits on when you do this.  Place them together into the fryer and then fill it with water.  Leave some room on top for the boiling action.  Once full, remove the turkey and platform, and mark the outside of the fryer with a marker or tape at the water level.  This is how much oil you will put in.

 

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4.  Empty the water, fill with oil, and place on the heat until 250F.  Carefully lower the bird into the fryer using the pulley-system on the turkey derrick. 

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Eric stood a bit close to the ladder for comfort at first, but you get the idea.  Once it’s in, turn up the heat and get it to 350F.  Maintain 350F until the center of the bird is 150F.  Pull it out and let it sit for 30 mins prior to carving..

 

 

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Enjoy it!  Ours was delicious.  We had a 22lb roasted turkey and the 13lb fried one.  I’m still enjoying the leftovers.  Oh, and we used the carcasses to make soup!

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