Sorry Boston but I've gotta say our average temperture for this time of year is about 65F (18C). This year we are about 75F (23C) today and the forecasters are talking 80F (26C) by the weekend. I've got to admit though that it's not real pretty around here. The mountains are nice.
That photo was take March 2 from our front yard. We are at 2,600 ft. (790m) elevation so I imagine the snow level is down to 4,000 ft (1220m) or so. Sorry I don't remember the temp. that day. The camera captures a lot of information but not that. Not yet!
Has anyone checked out the new cameras with GPS built in? It might be cool for a professional photographer but as a private citizen I'm not so sure I want that information available on my photos. Say you post it on a blog like this; you would be giving the location of your home to anyone interested. So if you are blogging from San Diego all a person would have to do is look at an older photo of your home to have the address of your empty home. Nah, I'm going to skip the GPS attachment.
The weather has been so nice our cactus have decided it's spring so it's time to bud. We don't have any other plants in our yard but the neighbor's trees are budding out too. Here's the staghorn buds. It's the small red mass in between the spikes!
Our other cactus has had a dry winter too but when it is stressed by the cold and drought, it turns red or purple. Now that it's spring I'll start watering it regularly and it will return to green. Here the buds are the little round guys in the lower third of the photo.
To get off the weather for a moment let me show you my latest adventure with the smoker: pork ribs!
I finally found some decent advice on smoking them and they actually turned out quite well. I made up a rub that was basically salt, pepper, onion powder and garlic powder then smoked them for two hours. After that I read that I should wrap them in foil and cook for another two hours. I figured that they sure weren't going to get any more smoke through that foil so brought them in to finish in the oven. The final step was to just cook them for another hour but not in the foil. In the last half hour I did baste them with just a bit of bbq sauce. They were really pretty good. The first time I skipped the foil and just let them ride in the smoker. They got dry and tough so foil is my new friend! There is a pork butt in the fridge. I'm trying to figure out what to do with it. Hopefully I'll take a photo or two of whatever becomes of it.
That's the quiet life for now. We didn't go out to lunch yesterday so I'm thinking my wife will have plans. Take care!
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