[RiversideLen]

That happened more than 10 years ago. I was watering the garden and I saw the rabbit move close to the tomato. I didn't think too much of it, I never chase them away. Then his nose started to wiggle and then he was on the tomato. Well, once bit, he owns it. I realized this was a Kodak Moment. I put my hose down and slowly moved away as not to startle it. Went into the house, got the camera, changed the lens to the longest one I had, went back out and luckily he was still there. So I started taking pictures, slowly getting closer. When I got too close, he took off.

Sacrificing the tomato for the pic was worth it.

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[RiversideLen]

Skeptic, if I'm going to ripen tomatoes outside, I leave them on the vine. If I want to pull them off to protect them from insect/critter damage, I take them inside to finish ripening. Once off the vine, I don't think they need additional sunlight.

I've had this happen to me too. That was some years ago but was the first ripening tomato of the year.

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[RiversideLen]

I have had problems with blossom end rot in previous years, but hardly any last year and none at all this year. One thing I have also done in the past couple of years is to save egg shells, run them through the blender until they are a powder, and mix that in with the soil when planting. I cook the shells first as I do not want to add any harmful bacteria. I've added a tablespoon or so of Epsom salts to the soil a couple times during the growing season. I have had zero blossom end rot so far. My Mountain Magic tomatoes have been perfect. My beefsteaks are still green, but should start ripening soon, so I'll see. My peppers have been great. Some years ago it was actually a farmer at the farmers market who suggested that I should add a little Epsom salts to the peppers.

[RiversideLen]

I had pizza and a large salad.

[RiversideLen]

I made a batch of my sandwich/burger buns this afternoon but I withheld enough dough to make a pizza. I made the sauce with some tomato paste and some of the Mountain Magic tomatoes from my garden, added a little oregano and garlic powder to it. Topping were a little pepperoni, an Italian sausage that I cooked on the BBQ Sunday and peppers from my garden. It was excellent. Enough left over for tomorrow's lunch.

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[RiversideLen]

That sounds real good to me, Mike.

Try adding a little Epson salts to the soil for your peppers, I've been doing that for a couple of years for my peppers and tomatoes. There are some youtube videos that explain it.

[RiversideLen]

I cooked burgers and Italian sausage on the grill yesterday. I have enough for the next couple of days.

[RiversideLen]

Happy Birthday, Mike, I hope you had a great one!

[RiversideLen]

Yeah, I really didn't think the Like button was coming back.

I like fresh beets. The beet greens are really good.

I made pork loin chops today and had one with noodles and kale.

[RiversideLen]

It looks nice but very pricey. The thing is, they've sold out the first production so I don't think the price will be coming down soon.

[RiversideLen]

I made tacos from leftover steak, had it with refried beans and asparagus.

I miss the "like" button, there are so many posts that deserve a like.

[RiversideLen]

I made a sirloin steak, mashed potato and asparagus. I have enough steak for 2 more meals.

[RiversideLen]

I was down to one sammich bun so I made a batch of 8.

[RiversideLen]

I made beer once using a Mr. Beer kit. The bubbles in the final product are made with a second fermentation, you add a specified amount of sugar to the bottle and then cap it and wait a few days. But that's not how the commercial brewers do it.

[RiversideLen]

I read someplace that the craft beer industry was having difficulty getting their bubbles too. Might have to start stocking up.

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