Firewood Consumption - Mid-January 2020

Posted by on

It has been seven weeks since I did the last "Firewood Consumption" check here on the blog with these photos on December 4th, 2019.  Today, I'm sharing this (somewhat sad) photo showing the current state of our firewood hoard.   On the top is what Cherry firewood we have remaining (about a dozen pieces) and on the bottom is what Birch firewood we have remaining (about two dozen pieces).  This is in addition to the 'hearth-side' firewood storage box that holds about a dozen combo teams.

This order was delivered in October of last year and was a face cord of Birch and a face cord of Cherry.

Comparing this to last season (2018/2019), we're about two weeks ahead of where we were last year.  Check out the February 2nd post from last season (Feb 2019) and the 'stack' looks similar to today.

I keep a tertiary rack on the side stoop outside of my office door that I've exhausted all the Cherry/Birch from, and once empty,  I moved the little bit of limbs and wood that came from the Oak tree in mid-November.  Snow brought down what I think is a 25+ year old limb.

Here's what that pile looks like (along with a random round of what I think might be ash that I was using to weigh down our old basketball goal.   I sawed down most of the pieces to be between 12" and 18" so they'll fit in the firebox.  Oak usually takes a while to season and I'm not seeing much color change on these yet, so they're not ready.  I suppose I should post another photo of the moisture content to see how fast it is moving.  More to come on that.

 
You can see the full season of 2018/2019 posts below and note that I placed the re-order in Mid-February last year.  I just re-ordered that 50/50 mix this morning.  So, we're about 3 weeks ahead of where we were last year.    I'm going to have them stack the wood first on the racks in the screened porch and then leave the remaining on top of this Oak pile on the side stoop.

oh..and this is in addition to the stack of Ash firewood that I've put up in the far back of our yard.  I'm still not done splitting those rounds but once I get around to it, I'll do a proper count.

Here's 2018/2019 full season of posts:

Location: Downers Grove, IL, USA

Comments

Post a Comment

Be nice to each other here.

Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Posted by on
Image
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe.  The Tribune reporter called it "prized".  We were set to host a little pizza party over the weekend, so I figured I'd give it a shot.  Here's the article as seen through my mobile phone's camera. I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd.  I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs.  And they were dirt cheap.  The only issue is that needed just 4 ounces.  We ended up with a whole-lotta-wine that Nat won't drink. I've taken the recipe and modified it a bit by eliminating the percentage
Read more

A Multimeter - Workshop Addition

Posted by on
Image
My father-in-law gifted me this Sears Craftsman 8-function Multimeter for Christmas and I've just gotten around to unboxing it and finding it's permanent home in my shop.  I wasn't quite sure what to do with a multimeter (or multi-meter as it is sometimes spelled), but Nat's Dad also sent along with CNET piece that explains all that this tool can do .   Here's the list: 1.  Test batteries 2.  Check extension cords 3.  Determine the life of lightbulbs 4.  Identify the 'hot' wire 5.  Find bad switches So...turns out, it wasn't all bird stuff at Christmas this year, right?!?
Read more

Tom Thayer's Italian Beef Recipe

Posted by on
Image
TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl  and  DAHL.COM Ingredients: One 3 ½ to 4 pound boneless beef chuck pot roast One package of Zesty Italian Salad Dressing and Recipe Mix One 16 oz. jar of hot giardiniera One 16 oz. jar of mild giardiniera One dozen baguettes (French rolls) Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. ------------------------------------ For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's in
Read more