Building the Arch
The Builders (aka Tim and Andy), laid firebrick over the foam barrel form on the weekend. It was a two-man job. Not being a man, I attended to the garden on Saturday, harvesting the colossal Patterson onions I started from seed back in March, and the shallots we saved from last year’s crop. These alliums are drying in the garden shed and greenhouse, respectively.
On Sunday, I left early and drove to Tribal Archery, where I had an appointment to have my crossbow tuned. Dave, the owner of Tribal Archery, is knowledgeable and kind. He’s also generous, providing a lifetime guarantee on the bows he sells. He replaced the fraying serving, the thread that protects the bowstring at the nocking point. There’s a 20-yard indoor range at the shop, so he checked the sight, as well.
Back home, I admired the builders’ fantastic progresson the oven walls.
I dragged out my target, screwed the practice broadheads into my bolts, and reacquainted myself with my crossbow. I took eight shots, total. Starting at 20 yards and moving back to 25, 30 and 35, hitting the bulls’ eye every time.
The seasons are turning. The zucchini plants have succumbed to a multitude of squash bug larvae feasting on the vines. It’s time to clean up the garden where they thrived on my zucchini, and next year, I’ll be on the lookout for their red eggs on the underside of the squash leaves. When I find them, I’ll cut them off and drop them into soapy water.
It’s a bug-eat-squash world, right up the food chain. I’m hoping to harvest and eat organic venison with my bow this year.
And pizza.
Looking good! I can smell the pizzas.
Getting closer every weekend . . .
The pizza over is terrific!!
Good aim Deb.
Thanks.
What a beautiful job! I’m loving seeing the progress and how it’s done, but truly love seeing the pictures of my Cousins!! Congrads on your bullseyes, and on your own progress that day.
Love you, Cousin Rachel
Hi Cuz,
You will have to come visit and see us in person when the oven is operational! xxDeb.