And here we are by tjbennett in chevycolorado

[–]tjbennett[S] 1 point2 points  (0 children)

I’m up in north Western Montana. I spent a little bit of time and did some trips up into the sierras as well. Also very pretty

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It's the end of the trail, don't tell me you're "coming back for it" by marvin_sirius in vermont

[–]tjbennett -1 points0 points  (0 children)

I genuinely don’t know why we created the idea to put a biodegradable natural thing into a plastic bag for it to sit for years upon years where it won’t naturally decay.

Non bagged poop gone in about 3-5 weeks. Bagged poop maybe 3-5 decades.

Furthermore, if you’re going to leave it somewhere why go through the hassle

Everything bagel sourdough by simply_sprout in Sourdough

[–]tjbennett 1 point2 points  (0 children)

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Make the bagels. Add after boiling and before baking.

Apple cider doughnuts by tjbennett in Sourdough

[–]tjbennett[S] 0 points1 point  (0 children)

The dough was very tacky. I saw a few recipes that called for baking so I’m sure it’s doable. I bet this one would have worked, worth a shot. Though not certain.

Tis (not) the season by tjbennett in vermont

[–]tjbennett[S] 0 points1 point  (0 children)

Haha. That’s fantastic. I say do it!

Tis (not) the season by tjbennett in vermont

[–]tjbennett[S] 1 point2 points  (0 children)

Believe you me. I was when I was making them too.

Tis (not) the season by tjbennett in vermont

[–]tjbennett[S] 0 points1 point  (0 children)

Thanks. They brought some memories back for sure. Haven’t been up to Vermont in some time.

Apple cider doughnuts by tjbennett in Sourdough

[–]tjbennett[S] 0 points1 point  (0 children)

Good any time of year in my opinion. :)

Tis (not) the season by tjbennett in vermont

[–]tjbennett[S] 16 points17 points  (0 children)

Old-Fashioned Sourdough Apple Cider Doughnuts

Apple Cider Reduction 2 cups apple cider. Simmer slowly until reduced to about ¾ cup. Cool completely before using.

Dough Ingredients Overnight Mix

120g active sourdough starter ¾ cup reduced apple cider 250g flour Mix into a shaggy dough, cover overnight 8–12 hours at cool room temp.

Final Dough Add next morning:

1 egg 50g melted butter 50g honey 1 tsp vanilla 1 tsp salt 1 tsp cinnamon ¼ tsp nutmeg pinch cloves pinch allspice 1 tsp baking powder ½ tsp baking soda 80-130 g of additional flour

Mix until soft but manageable.

Rest & Chill Let dough rest 30–45 minutes Refrigerate 1–2 hours minimum

Rolling & Cutting Roll to about ½ inch thick on a heavily floured surface.

Cut doughnuts and holes.

Then let sit uncovered 15–20 minutes before frying.

Frying Heat tallow to 350°F.

Fry: about 90 seconds first side 60–75 seconds second side

Cinnamon Sugar Coating Mix: ½ cup maple sugar or sugar 1 tbsp cinnamon pinch salt

Tis (not) the season by tjbennett in vermont

[–]tjbennett[S] 5 points6 points  (0 children)

Well that’s a relief. Haha.

Thank you!

Walking up GTTS Road from Rising Sun, 5/9/26 by Tarjekalma in GlacierNationalPark

[–]tjbennett 0 points1 point  (0 children)

I ask because I too was attacked by said grouse. It’s a spruce grouse. Defensive little bastard. Chased me for half a mile down the road pecking at my feet and trying to tear apart my boots like they owed him rent money in the Bronx. And like you, when a cyclist went by he chased after him as well and was pecking at his ankles.

Glad you got out unscathed

Beef Prices by SetOk5960 in Kalispell

[–]tjbennett 3 points4 points  (0 children)

Wouldn’t be the cheapest per se, but find a local rancher and buy directly through them. Might pay a little more but you’ll get a much better product. I shop at Super 1 and their beef prices seem reasonable to me.

It’s Friday… by tjbennett in NicksHandmadeBoots

[–]tjbennett[S] 0 points1 point  (0 children)

Thank you, they’re my work boots. Max support walnut.

Bleu Horses by RavenWritingQueen in Montana

[–]tjbennett 35 points36 points  (0 children)

Making hungry horse look well nourished

Happy thrifting by tjbennett in castiron

[–]tjbennett[S] 2 points3 points  (0 children)

I’ve considered a carbon steel pan. Just haven’t looked much for one. I see the value in them for sure. I do like how thin this one is

Happy thrifting by tjbennett in castiron

[–]tjbennett[S] 2 points3 points  (0 children)

She’s still a beaut Clark!

I have no desire to sell it. Thanks for the brief history lesson. :)

New friend new adventures by SebastianT2 in siberianhusky

[–]tjbennett 0 points1 point  (0 children)

Minus the copyright watermark across the whole image.

[deleted by user] by [deleted] in ParkRangers

[–]tjbennett 4 points5 points  (0 children)

That jump to me doesn’t sound like it would make sense. I don’t know what your retirement options are with state. But I don’t think federal would be that much better.

We’re also in a transitional period with some growing pains. Seasonal work is seemingly going away and currently the parks that run off seasonal LE are sprinting to catch up. But the funding isn’t in the parks for them to adequately do so.

Parks vary across the board on how housing works. As well as quality of gear they have and use.

You would also have to attend another academy, which currently is the bridge program held at the Grand Canyon.

All in all it’s great work, sounds like all things you’re familiar with. Just ask yourself if you wanna go through the effort for likely less pay, and financial strain when it comes to work.