Our Mission

To live a self-sufficient and organic lifestyle for the next half century. With the Grace of God and the power of prayer, we will succeed. Nothing is impossible with His help. It wouldn't be us without laughter and joy at the Cockeyed Homestead.

Wednesday, January 16, 2019

Cooking with Chef Jo: Chili Con Carne

On the menu is Chili con Carne. Whether your chili has beans or not, the chili powder recipe I gave you last week will work for today's  recipe.  I thought I'd give you another use for it this week while it's at its ultimate freshness.

I was going through my store list program, Mel's Master List Food Inventory on sale now under the "For Sale" tab, on this rainy day, and found only five pints of chili left! Time to make some more to eat and put away for later. This recipe will make12 pint and half jars and dinner. Once again, I'll give you standard grocery store alternates too.

5 lbs of ground meat (I do half beef and half turkey)
3 large onions diced
1 qt salsa (your preference as to heat)
3 bell peppers, diced
2-6 jalapeno peppers, cored, seeded and minced
4 ribs celery diced
5 pints kidney beans or 5 cans 15.5 oz cans
4 pints tomato sauce or 2 jars 16 oz of spaghetti sauce of your choice
4 pints diced tomatoes or 4  15 oz cans of diced tomatoes
1/4 c corn flour, if you do not have corn flour take corn meal and grind it fine with a blender or mini chopper.
1 Tbs salt, or to taste*
2 tsp black pepper
12 cloves garlic, minced*
3-5 Tbs chili powder, depending on how hot you want it.
1 tsp oregano*
Water as needed

*I know there is oregano, garlic, and seasoning in spaghetti sauce. But trust me, you want more in this recipe.

  • Brown ground meat in a 16 qt stockpot. Season the meat with half the chili powder, half the salt and pepper. over medium heat and drain the fat after cooking.
  • Add onions, garlic, peppers, and celery. Cook until tender. 
  • Add remaining spices to the pot. Except the salt.
  • Stir well.
  • Add diced tomatoes, salsa and sauce. Juice and all.
  • Stir well.
  • Turn heat to low and continue simmering for two hour, stirring occasionally.
  • Taste it. Add salt if needed. Add water if needed.
  • Drained and rinsed the kidney beans. Add them into the pot and stir well.
  • Mix corn flour with 1/2 cup of water and stir well.
  • If you are canning a portion, now is the time to fill your jars. Pressure can pints for 65 minutes and quarts for 90 minutes.
  • Now bring your chili to a boil while stirring. If your chili is going to stick to the bottom of your pan, the addition of the beans and corn flour will do it. Cook until the chili con carne is the thickness you want.
Serving with a topping of chopped green onions, sour cream, and some sharp cheddar cheese.Oh my, Chef Jo now you're talking! Or, even over a bed of fluffy rice.  Or, make some corn tortillas. It's sure to be yummy in the tummy. Enjoy!

Y'all have a blessed day.
Jo

Sunday, January 13, 2019

Plan, Revise, and Plan Some More

For most plans it goes like the diagram. When you are a homesteader, I usually go through a couple options and revise the dickens out of them. kind of like washing your hair- wash, rinse, and repeat. Or, repeat until it is literally squeaky clean. Don't laugh, but there been times working that I've had to rewash my hair four times to get it to that squeaky clean state. The planning stage of "Set Goals" is a definite goal.

For 2019, the goal is get dairy/fiber goats. I wanted goats for three reasons.

1) They eat bramble so they will help clear areas. We've got an acre of uncleared, heavily wooded land covered with blackberry thickets and poison ivy. Goats love this.  With the over population of trees comes the seeding of new trees, goats devour these too. After they munch their way through one area, we'll move them to a new area via 30 sq. ft. section of electrified fencing at a time.

2) They produce fiber twice a year. We decided on Nygora goats. Since they are herd animals, we want two to start. Two does (preferrable) or a doe  and a wethered buck in a pinch. Why Nygoras? They are smaller than regular goats and command a great selling price ($400-$800) each. They often have multiple babies. Their fiber is mohair with a much longer staple lengththan angora. It can be blended with angora, or sold on its own at a price a little under the price of angora, and within a year they will pay their own way.

3) Food for us.They go into heat every 30 days or so. So we can alternately breed two does for a year around supply of milk. A dwarf nubian cross angora equals a Nygora. As such, they'll produce 1 qt to half a gallon of milk per day. That's plenty for us. I can makes cheese or butter with the overage. If a baby doesn't sell or has unwanted qualities (poor fiber, aggressive), it's meat for our table. Being small, about the size of a German Shepherd, they'll be easier to handle, care for, and even butcher. When butchering you are talking about less than 100 lbs of meat which is great for us. Within a couple of years, we'll have a flock of six to care for (our maximum). So that's the goal.

4) We want a year to get to know our girls before we breed them.

But first, we have to fence off an area. The electric fence is cheap enough at under $200. A solar charge on controller with all the bells and whistles is another couple hundred.(I'm still in the shop around stage)The head stanchion and stand is easily made from scrap lumber or pallets. It's a very good thing that we know a guy for pallets.(grinning) The same goes for their housing and feeders.I want to have everything in place before we get the goats including a good supply of alfafa hay. 

Part of any plan is resource allocation. Everything begins and ends with the almighty dollar, doesn't it? I've outlined a few of the costs above. Eventually, we'll need a ferrier and a shearer services, at least once, to show Mel the ropes. She'll carry the brunt of this load because my one-handed self won't be able to do it even with a well mannered goat.

Mel is also talking about going back to work this year. Yeah, this surprised me too. Being almost 60 and finding a job for a nonpeople person like Mel is hard. I won't say it's impossible, but we'll see. It will put less of a financial burden on me, but more of the day to day operation of the homestead on me. Not that I mind that. It will take some juggling, but I can do it.

The building projects will just have to wait until Mel's time off, but we've got nothing but time. As for the rest of the year's progress, we are coasting. We'll put out fires as they crop up, as they did multiple times last year. Take care of what we can when we can. What else can we do?

We've done the research, compiled our data, revised, our plan, planned some more, and now is the time to implement the plan. We'll be monitoring our progress along the way, revising again and again as the need arises. It all begins now.

Y'all have a blessed day.
Jo


Wednesday, January 9, 2019

Cooking with Chef Jo: Mexican Eggrolls-Meatless

One of the main reasons I can a variety of dried beans is it makes dinner preparation a breeze. In this case, I'm making refried pinto beans and black beans for my Mexican eggrolls. I've been making eggrolls for as long as my oldest daughter has been alive (41 years). While working at a Chinese restaurant, I'd chop all the vegetables, meats and rolled 200 eggrolls a night.

As I was a working chef I was exposed to many different ethnic foods from high end delicacies to low end vittles. Not to mention being exposed to multinational cultures in the State Department. I also enjoyed foods in various countries as an international business consultant. My momma used used to say, "No knowledge is wasted." And you know what, she was right.

I love to do fusion cooking. This is one such recipe. If you HAVE TO HAVE MEAT you can add 1/4 lb of ground beef to this recipe, but I promise you'll never miss it.

If you stopped by for a recipe, today you are getting a threefer...three recipes in one blog.

First up is
Chili Powder-
2 TBS Paprika
2 tsp dried oregano
1 1/2 tsp ground cumin
1 1/2 tsp garlic powder
3/4 tsp onion powder
1/2 to 2 tsp cayenne powder, depending on the heat you want.

Put all ingredients in a coffee grinder and pulse a couple times. That's it. Store in an air tight container in a dark, cool place to keep fresh.

Refried Beans

1 pt jar of pinto beans. These have been cooked by pressure canning.
1/4 of medium onion, minced
2 cloves of garlic
1/2- 4 oz can of green chilies
2 tbs vegetable shortening

With an immersion blender, whiz pinto beans until smooth. If you don't have one of these a regular blender, or with elbow grease applied, a potato masher. My immersion blender fits nicely into a regular mouth jar so I just whiz it up in the jar.

In a skillet, melt 2tbs of vegetable shortening. Add onions, garlic, and chilies to the oil and stir until cooked well. The onions and garlic will be golden not burned.

Add the ground pinto beans to the skillet. Stir well to incorporate all ingredients. Top with cheddar or Jack cheese and serve with chips or use in another recipe.

Meatless Mexican Eggrolls
Makes 16 eggrolls, about 8 servings but freezes well before cooking.

16 eggroll wrappers or 8" tortillas
4 oz refried beans
1-4oz package of yellow rice, prepare as instructed. You'll use 1 cup.
4 oz black beans, rinsed and drained
1/2 onion, small dice
1/2 green bell pepper, ribbed seeded, and small dice
1/4 c corn
1/2- 4 oz chopped green chilies
2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
3 garlic cloves, large minced
1/2- 15 oz can kale, drained well
half a small bunch of cilantro or 3 TBS dried cilantro
1/2 tsp cumin
1 tomato, small dice
2 TBS vegetable oil
4-6 oz shredded Cheddar, Queso, or Jack cheese (optional)
Oil for frying, if frying

In a large skillet, add 2 TBS vegetable oil. When heated add onion, peppers, and garlic. Saute until translucent and fragrant.

Add corn, seasonings, black beans, kale and tomato to the skillet. Cook until heated through.

Stir in cooked yellow rice. Add cheese, if desired, and remove from heat. Stir well so the mixture is a colorful mix.

Take a eggroll wrapper or flour tortilla (heat in 30 seconds in microwave covered with a moist paper towel so they are pliable). Cover remaining wrappers with plastic wrap.
How to roll an eggroll
Place about 2 1/2 TBS to 1/4 cup of mixture in the center of the wrapper as shown. You can roughly square off the round tortillas. Brush the areas not covered by bean mixture with a beaten egg or water, and then roll as shown in the diagram. Place each eggrolls seam side down on parchment lined baking sheet. Continue rolling.

If you are freezing these, place baking sheet in the freezer for an hour before sealing and freezing now.

In a deep bottom pot, place enough oil to measure 6" deep.Heat oil to 350 degrees. Drop the eggrolls into the oil. Fry about 3 minutes to golden brown and flip them. You'll know they are done when they float. Drain on a rack or multiple layers of paper towels.

 Or in our case, baked at 350 degrees for 30 minutes until golden brown. But, Santa (me) brought me an air fryer for Christmas so I'll be trying that!

You can use brown rice cooked with 1/4 tsp of  saffron stems (about 4-6 stems), 1/2 tsp each of onion powder, and garlic powder (boil the seasonings first in water before adding the rice) for a healthier version instead of yellow rice. In a pinch you could use turmeric instead of saffron for color, but not taste as they do in most Chinese restaurants.

The combination of rice and beans form a complete amino acid chain in your digestive absorption like meat does without the cholesterol and fat. Let me know how you like these and enjoy!

Y'all have a blessed day!
Jo



 


Sunday, January 6, 2019

Homesteading- Never Turn Down Freebies, Go Get 'Em

My neighbor at the top of the drive told me that a tree service was coming to trim trees away from the power lines. He said they could take up to a year to do it so he decided to take out some trees himself so nobody would lose power because of the trees.

He couldn't  get all the trees branches off without a cherry picker which he didn't have. But this 70 year old man did the best he could do. The people like us living below him appreciate his efforts. He cut down six trees by himself! We all breathed a little easier while we waited for the tree service to finish the job.

Imagine our surprise not two months later when the tree service arrived. With their heavy duty machines, they were making short work of all the trees. They had a shredder happily munching up the debris. I drove up the driveway and talked to the guys. Sure I could have the shredded debris. How many truckloads did we want? I did a quick calculation. I answered three to six loads.

Now when these trucks shred the debris, they are grinding green manure (leaves) and brown manure (wood) at the same time so it's already all mixed up. The exact ratio may be off, but it sure beats having to do it all ourselves. Our old car park area by the barn is filled with four truck loads of wood and leaf shreds just waiting for the rain to let up for us to move it where we need it.

Talk about saving money! I had priced wood chips at the saw mill and it was $250 a truck load (about 2 tons). I got four (8 tons) for free just by talking to these guys. It's just a shame I spent $80 on hay for the orchard a month ago. But it's all good. The soil will be that much richer by the end of winter with another foot of composted material on top.

Way to go us! This was a major score. But yes, it's more work for us. We now have to spread it all. What I wouldn't give for a larger tractor and some heavy duty equipment to help do this. But it's all good. We aren't in any huge rush. We've got four months to do it in. The shredded material will just decompose in place until we get it all moved. Since it's all on compacted gravel covered by a thick layer of leaves, we shouldn't lose much. Just hose it all down after we finish, or better yet, let Mother Nature do it.

I just had to tell y'all about our good fortune.

Y'all have a blessed day!
Jo

Wednesday, January 2, 2019

Cooking with Chef Jo- New Year's Feast Southern Style

Each region in the world has their own traditional New Year's Day feast. Here in the south is no exception. I know it's the 2nd of January already, but keep this to try next year.

Now the main meat course is Hog Jowls, smoked if you can get it. Ham is a good substitute. In case you didn't know it's the cheeks of a hog.

To Prepare-
Celtic symbol for health
If your jowls are pre-smoked, the preparation is easy, just wrap them in foil and bake like you would a ham. 350 degrees for 30 minutes a pound.Slice them into thin slices with a very sharp knife and serve. If they are not smoked it's a ten day process.

The Lore-
Hog jowls represents health and wealth. Pigs root forward so it also represents forward progress.

Collard Greens-
Nobody makes this dish better than my stepmother. I try to eat my weight in them every time she fixes them. I never manage more than two very large servings worth.I'll deal with my pork sensitivity/allergies later. It's even better than mine and that's saying something.


To Prepare-
The night before, she'll place two smoked ham hocks, 1 large onion (diced), 2 cloves of garlic (minced), and 6 slices of chopped bacon in a large kettle with enough water cover them twice. She'll let them simmer away overnight and get happy. In the morning, she'll wash and stem 2 bunches of collard greens. I cheat and buy three bags of them cleaned and cut into bite sized pieces.
She'll add about a tablespoon of sugar and apple cider vinegar to the hock liquid and removes the
Celtic symbol for wealth
hocks. She'll stir in the collards.
She'll let this mixture simmer it for 3-4 hours. Meanwhile, she'll debone the hocks, chops the meat, and add it to the pot. It's sheer agony to wait that long, but the longer you cook these greens the better. They're slap yo mama good. She doesn't have a recipe to go by. I got this just watching her prepare it.

The Lore-
Basically anything green reminds you of money. Collards being green means wealth in the new year.

Black-Eyed Peas-
Black-eyed peas are another southern tradition that any southern New Year's day meal wouldn't be complete without. For me, I make it simpler by making Hoppin' John. It saves me from having to cook the beans and rice separately.

To Prepare-
Soak 1 1/2 cups of black-eyed peas overnight.
Put sliced smoked 1 hog jowl or ham hock, 1 small diced onion, 2 cloves of minced garlic, and water in a stock pot or slow cooker. Add eight cups of water. Let simmer on low overnight.

In the morning, remove the hog jowl or hocks and set aside to cool.Add the peas to the liquid with 1 tsp salt and pepper, a good pinch of red pepper flakes. Cover the crock pot and continue cooking until the peas are almost tender. About three hours on low crockpot setting. A little faster on the stove top.
Add the deboned, chopped meat back into the pot. Stir in two cups of rice with a pint jar of diced tomatoes. Let cook until the rice is tender. If more liquid is needed feel free to add some.

The Lore-
Celtic symbol for luck
You eat one peas for every day you want to have good luck in the coming year. Now I don't know how big of a serving of 365 black-eyed peas are. I've never honestly counted them as I ate them until I couldn't eat another one. Maybe that's why I have so many Murphy Law days in a year. I do love me some black-eyed peas though.

Another story had cooks throw a silver coin in the pot of cooking peas. Whoever got the coin in their serving would have wealth and luck throughout the coming year. As far as I know dimes and quarters only have a small quantity of silver in them these days. So finding a pure silver coin to toss into the peas would be lucky indeed. The last 90% silver coin was minted in Seattle prior to 1960.

And yet another cook suggested placing a new copper penny under everyone's plate so they would all have good luck. Heads up, I'd assume.

Finally that brings us to the good old skillet corn bread.If you haven't made cornbread in a cast iron skillet before, buy one. You'll never go back to a cake pan again. Make it your New Year's Resolution.

Now I tend to split my cornmeal 50-50 between white and yellow corn meal. Mine is home ground from our non GMO corn and sprouted whole flour too. Nothing's too good for me and those within my house eating. I'm just saying this applies to our homestead. Feel free to buy the commercial brands if you like.

To Prepare-
2 cups of corn meal
2 cups of flour
1 stick of butter
1/2 cup sugar
2 TBS baking powder
1 tsp salt
1 half pint jar of corn relish (or whole kernel corn)
2 eggs, large, slightly beaten
2- 2 1/2 cups of buttermilk

Place butter in the skillet to melt while your oven is preheating to 400 degrees.
In a medium mixing bowl, sift together remaining ingredients except the eggs and buttermilk. Add the corn and mix well.
In a measuring cup, mix eggs and buttermilk.
Add the wet ingredients to the dry. Stir until just combined.  The batter should look like thickened pancake batter. If it doesn't add more buttermilk.
Remove the skillet from the oven, Slosh the butter on all the sides to coat well. Be careful. The butter is extremely hot. Pour the remaining butter into the cornbread mixture and stir well.
Pour the batter into the hot skillet. It will sizzle a bit.
Place in a 400 degree oven for 20 minutes. The top should be golden brown and spring back when pressed. Quickly spread the top with more melted butter and serve.

The Lore-
As if the golden color wasn't enough of a give away, the cornbread represents wealth and prosperity in the coming year. The corn in the cornbread represents nuggets of gold.

So in the best southern tradition, there you have it a southern feast for health, wealth, prosperity, and luck for the coming year. I wonder if I eat at least 31 black-eyed peas a month would it have the same effect? But then, all that pork has me itching to high heavens with hives for two days afterwards. Ya gotta wonder how much all that pork fat is clogging your arteries too. Aw Jo, quit being a killjoy. Y'all have a very prosperous, healthy, and luck filled new year from the Cockeyed Homestead.

Y'all have a blessed day!
Jo

Sunday, December 30, 2018

Happy New Year-Almost and a Review

Since moving up here, March will be my three year anniversary, it's hard not to see the changes to this homestead property. Our main goal to live a more organic, self sufficient lifestyle is slowly taking shape. A lot more slowly than I expected. But there's something to be said for a slow and steady pace. I've learned a lot about this property and location.

Doing things on a shoe string budget has not been ideal. If things had gone along with my original five-ten year plan, we would have been a lot farther along with our progress, but you what they say about plans when it collides with Murphy's Law. To digress here, I often mention Murphy's Law on this blog. That's because I'm Irish (by marriage) and a Murphey. It seems to fit when things don't go as planned. But back to my review of the last three years of change to this endeavor.

We hit some major financial roadblocks along the way. First was Mel losing her job. Not that she was bringing in huge amounts of money (less than $400 every week), but it allowed her to mostly meet her own bills. My income was from a government Social Security Disability and a monthly retirement check. Not that this is a small sum of monthly income, but it was enough to meet my bills. The nest eggs I had upon my husband's death included my old homestead and a sizeable stamp collection.Both would need to be sold to get the money from them. The property was appraised at twice the purchase price. But it sold for less than the original price we bought it to get out from under the mortgage with the added burden of Mel's financial burden added to mine was too great. The stamp collection is still waiting for a buyer at 30% of market value ($125 K). It's a huge collection of pre-1940 world wide stamps, letters,EFO, and such.

But all in all, this Cockeyed Homestead is paid for with no mortgage. Yearly property taxes are $200 versus the property taxes on my old homestead of $1200 per year. The property is not ideal for a homestead by any stretch of the imagination. We have a 100' drop of a ravine leading down to the spring fed creek with only 1/4 acre of semi flat land to do anything with. We are 100' drop from the main road with a very long driveway. It's a challenge during the winter months with the snow and ice with my front wheel drive Toyota Sienna mini van.

My first focus was on the angora rabbits, chickens and food. Nothing is as bleak as sitting on your homestead with no money coming in (besides your standard amount) and having a empty pantry. The chickens and angoras, Mel had. I processed my hens and brought my meat rabbits and an angora. The whole idea behind self sufficiency is producing income and to meet our needs from the homestead.The rabbits and chickens pay their own way with fiber and egg sale throughout the year.

The fact that this property was left abandoned for a minimum of ten years was a plus for organically grown food stuffs (gardening). But the fact that it was abandoned for so long meant the whole area was overgrown badly with vegetation that has to be cleared. It only takes money, right?

The first nest egg I got was back payment from my Social Security Disability. That went to buy a small repoed storage building (8x10) and changing the garden layout from one hardiboard 4x8 raised bed and one 20' row. We intended to use the storage building as a rabbitry. Heavy additions of peat moss, compost, and perlite went into the heavy clay soil to loosen it for planting. We built three 4x6 raised beds and scattered the remaining area with straw and manure. Mel turned all of this in by hand with a garden fork. It was the beginning of our self sustainable, organic garden. This first year, we only planted the raised beds. I had to relearn how to garden in this north Georgia climate zone. We planted a variety of plants to see which would grow the best. While Mel had dabbled with growing plants to harvest over two years, she wasn't focused on production like I was. I wanted to make every inch count.

The next big nest egg came from the sale of my old homestead. It wasn't much but it did provide for a much needed driveway, a new rabbitry barn, a new chicken coop and run, and 1/4 acre of additional cleared and terraced land to plant an orchard. It also took care of some much needed household repairs/replacement like plumbing and electrical work.

Now, we are back to nickles and dimes to work our way to a self sufficient, organic lifestyle with some major infrastructure items taken care of. As you can imagine, there are still tons of things that need to be done. I'm saving my pennies by growing fruit trees from store bought fruit and nuts to grow. This will take a long time to do unless I find established fruit trees like I did with the apple trees last year. Still bargains happen. Until then, I'll let my seedlings grow. We've got time and we aren't going anywhere. We're in this for the long haul.

We still need to extend the driveway and add another car park area to the back side of the house. This is a luxury and convenience expense. Since the barn/workshop is complete now, except for the feed store room, we can always park in the old car park area and trudge to the house. This will be easier after I get my foot fixed. I'm still waiting on that. Hopefully by next winter.

Meanwhile, Mel will be working on the feed storage room. We've already obtained the heavy blue pallets for the floor. Now it's gathering enough feed sacks for the interior and exterior walls and building the walls. Since she is using pallets, some will have to be ripped apart to have enough supports and planks to do the walls inside and out. I will have to buy some (6) 4x8 sheets of plywood for the roof and floor, but that's chump change when it comes to construction costs.

In three years, we have become self sufficient in 75% of our vegetable and fruit intake for a year. Next year, I'm shooting for 97% with the addition of two dairy goats. Only 97% because we like some vegetables and fruits that won't grow here like bananas, pineapples, wheat and sugar. The orchard area is plantable now (or will be in the spring) for vegetables while awaiting fruit and nut trees, and more berries and grapes. I'm aiming for 50% of livestock hay and feed for the animals. But even if we have to buy the seeds to sprout the other 50% that's not bad. That means more profits for us to utilize for future projects. We should get a higher yield this fall of all. The orchard soil is better with fewer Mother Nature planted weeds. Not bad for two years of labor.

Mel and Whirling Dervish have already polished off a gallon of my homemade wine. I think its a hit. At this rate of consumption, they'll go through my 5 1/2 gallons of wine in no time. Next year, I'll make 10 gallons worth. Lushes that they are. Just joking, I do want some to share. Of course, that will mean a larger sugar purchase too. I've got almost a year to budget that in. Considering I use sugar to make syrups, jams, jellies, baking, Mel's sweet tea, and wine all real, good for you food with only 50 lbs of sugar a year, I'm doing really well in that area. So an extra twenty pounds of sugar is no hardship. Wine costs a whole lot more in the grocery or liquor stores almost the price for one commercial bottle is equaled to the cost of 20 lbs of sugar.

I also want to start making a lot of products I buy at the grocery store like vanilla extract. I recently bought a bottle of pure vanilla extract. Wow! It was expensive. I'll have to source vanilla beans for this. The only thing else I need is vodka at least 90 proof. Now this is something I haven't bought in 30+ years. I imagine there will be a sticker shock at the price of this too. There are other extracts to make also. I can get some pretty nice bottles at the Dollar Tree for it to go into or leave them in their wide mouth qt jars. Online I found a recipe for corn syrup. Since we've started growing our own Non GMO corn, it's a no brainer to get this GMO laden product off our pantry shelf. I'll just have to plant two dozen more corn plants to make the syrup and the short fall of corn to process to be 100% self sustainable in this too. If only I could grow my own vanilla beans, but we are not in the right zone for that.

So that is my review of future past. I know things may not have gone the way I planned. Isn't that the case most times? But in the end, we'll get there. One baby step at a time God willing. One small blessing at a time.

Y'all have a blessed day!
Jo









Saturday, December 29, 2018

Uh Oh! And Oh Nooo!

 Oh! And Oh Noo! And Murphy's law strikes again.

as you read last week, I traveled back home this week for Christmas. I took my laptop with me. The Motel- Super 8, had free wifi. My laptop worked fine. I packed in my bag for the ride home.

Arriving home, I plugged it in and got ready to answer my email that arrived while I was driving the 6 hr drive back. My keyboard died. I have no idea how this happened. I'm typing this with the on screen keyboard. It's more of a pain than typing one handed.

Because of my experience with Murphy's Law, I bought the extended warranty with this computer. Now I just have to figure out how to use it.