Friday, October 3, 2008

debates, cargo bikes, killer breath, and mason jars

Rode over to the Rose's house for a gathering to watch the debate - most of us are all "on the fence" here in Minneapolis on who to vote for, dontcha-know. I ended up watching 15 minutes or so of the debate - really, what's the point? During this time, I did get a chance to ride Marlin's latest fabrication - a custom brazed front-load cargo bike, which I would be more than happy to take off his hands.

Quote of the night while at the BLB, peering at the 85-90 narrow riser-barred, deep-V'd, 650b'd, bladed spoked, fixies in front of the place :
"...the biggest cock I ever saw, dude had poop breath."

On a side note - if any of the listeners has any extra Mason jars - hand them over to me for some canning and preservation - seriously. I'll also be needing a pressure cooker for said canning operations.
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6 comments:

  1. CoCargoRiderOctober 3, 2008 at 10:08 AM

    We have cleaned out our local thrift shops of caning jars and they are getting harder to find with more people going to back canning, etc. I think is related to the economy.

    Depending on what you are preserving, you may not need a pressure canner. Feel free to contact me off-list for more info.

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  2. ATTWOctober 3, 2008 at 10:53 AM

    I have several pressure canners and can loan you one if you need.

    Mason Jars? All are in use at the moment.

    ReplyDelete
  3. Jake ScheckmanOctober 3, 2008 at 11:02 AM

    Salsa?

    ReplyDelete
  4. Me [LFoaB]October 3, 2008 at 2:41 PM

    I was at BLB last night for a minute, sitting amidst the Fixster Hipsters...

    so, that cock reference woulda been about me.

    -Me

    ReplyDelete
  5. mplsgirl@hrtOctober 3, 2008 at 8:27 PM

    Your mom has some canning jars.

    ReplyDelete
  6. Jim ThillOctober 4, 2008 at 12:07 PM

    I bought a pressure canner this year, and learned that it's unnecessary for most of the canning I do. Most fruits, pickles, and high acid veggies can be canned at 100C. Beans and other low acid veggies need higher temps, unless you pickle them in vinegar.

    ReplyDelete