jonjon

Light frost this morning.

24 minutes ago, Hoosier said:

Being in a state that had a statewide mask mandate for many months and then ended it 5 weeks ago, I feel like I can chime in on this.

Once the statewide mask mandate ended, many stores/businesses around here maintained a mask policy.  There has been tremendous compliance.  In places that have a mask policy, I have only seen 1 adult not wearing a mask in all of these weeks.  Even in the few places I have been in that don't have a mask policy, most people were wearing one.  

This was encouraging to see because I did not know what to expect when our statewide mask mandate ended.  Wasn't sure if I was going to suddenly see tons of maskless people indoors.  I was even more nervous about how it was going to play out since our cases/hospitalizations were starting to rise right before the statewide mask mandate expired.

It may not go the same way where you are, but don't be surprised to still see a lot of masks even after they are no longer required.

5 weeks ago would definitely have been too early to go maskless indoors imo.

I feel like we are rapidly approaching my personal line for when I feel like taking off the masks is finally warranted.  When everyone who wants to be vaccinated is, and the local community rate of infection is low (which I guess is a bit subjective) then what else would we be waiting for?

Yeah, the CDC giving the go ahead to remove masks will really help give the states, counties and local businesses the push to follow.  There may be some holdouts.

Its a nice carrot to temp those non-vaccinated to make the leap as well.

Just now, nw baltimore wx said:

So maybe I’ll have to take off work on Friday and come up Thursday evening! How late are you open on Thursdays?

Open til 9pm, but I stop making pizzas in the back around 8pm.

2 minutes ago, nw baltimore wx said:

Exactly my thoughts.

Bu the way, I’m pretty sure I’ll be backpacking in the Sods next weekend. Hoping to stop in to the taproom and even more hopeful that I might get to purchase some of the bread and or pizza you’ve been making. Are the hours on the website accurate? I’m not on Facebook.

No, the website is not up to date.  We're open 4-9pm Friday, 1-9pm Sat and 1-7pm Sunday.

Unfortunately we are still only doing pizzas on Thursday.   Hope to run into you!

I'm all for people's freedom of choice.  I'm just having a hard time wrapping my head around the approach of some that the risk of the vaccine is greater than the risk of covid, along with the benefits to the entire world of getting as many people vaccinated as possible.  I'm hoping that time and the approval of the vaccines for non-emergency use will sway a good number of those who fall on that side.

Enough snow to briefly whiten the ground this morning.

51 minutes ago, nw baltimore wx said:

Man, that looks really good.  Are pizzas a permanent menu item at the brewery?

For now we're just doing Thursday night pizzas.  Will probably add more nights as we go down the road.

My pizza contribution.  Ramp and pepperoni.  I'm surprised how much I love the ramps on pizza.  Was a big hit last night at the pub.

Just now, nw baltimore wx said:

@jonjon

How's the breadery coming along?  I'm looking forward to checking it out this summer (If you're able to get it up and going by then).

They are working on getting the construction going (just got the Town building permit).  They say the building will be finished by Leaf Peepers, but I'm skeptical of that, seems like construction always takes longer than they think.  So, this fall at the earliest -- with the possibility of it not being until next year.

I will be selling some baked goods at Stumptown along the way as I practice.  We're doing ramp pizzas tonight, for example.

3.2" for the event here. Cracked 120"

2.4" so far here

Just now, wxtrix said:

it’s going to be so wonderful for you to be able to visit with your customers! 

Yes, seeing customers again will be wonderful!

Being tempted by free beer all the time will be a bit worrisome.  I'm hoping the good habits I formed over the last year stick.

6 minutes ago, wxtrix said:

he’s desperate for validation.

i get my 2nd shot on Saturday. i have had to be extremely cautious since last February and so haven’t been anywhere except pressing medical appointments.  i can’t wait to rejoin the world in 17 days and get a haircut, do my own grocery shopping, and eat a hot meal in a restaurant.

Congrats!  Its a whole new world from a mental perspective after the shots.

I got my second shot last week and I'm about ready to actually visit my establishment other than just hanging out in the back.

I can't stop eating dried mango and I drown my oatmeal every morning in goji berries.  Nuts.com is awesome.

62 degrees here.  I'm going on a bike ride to enjoy it.

Still some patches of snow hanging on in the woods.

I'm getting my first shot tomorrow!  And I'm in my 40s and didn't pull any special strings.  My county is over 55% vaccinated already.  We've moving along quickly.

4 minutes ago, nj2va said:

 Maybe I missed it, but where did I/anyone belittle or make fun of anyone who is scared about the virus?  

What I didn’t miss is a post calling out people for showing how awful of a human we are - which is certainly irony at its finest.

Ninja'd by Nj

I agree we need to keep vigilant on being cautious for as long as we can.

That being said,  looking back at the last page or two of this thread I don't see where anyone was belittling someone who wanted to be cautious.  Maybe a deleted post?

1 minute ago, nw baltimore wx said:

I’m an expert sourdough taster. Let me know when you need me there!

Any time!

I'll be working on pies next . . .

1 hour ago, EHoffman said:

I'm no master baker but maybe it's a bit underproved...not that I wouldn't eat the hell outta this.  Crust looks really nice too.  Good job.

Thanks!  Yeah, the wheat never seems to rise as high as the regular sourdough.  I'm thinking that is just the nature of the wheat bread, more dense.

Attached is the side view of the cut regular sourdough.  The one on the right appears to have risen higher due to the scoring technique I used on that one.

Here is a whole wheat one I did with cut shot for crumb structure.  Don't have that shot for the country sourdough from my first pic.

Working on my sourdough skill for the future bakery.  Any sourdough experts in here?

4 minutes ago, psuhoffman said:

I’m ready for it to melt 

Me too.  Worst part of a lot of snow on the ground is when its all melting and no signs of good snow on the horizon.  Muddy and crappy ruins the warm stretch.  At that point its just time for it to go.

39.1287 N

79.4648 W