Category Archives: The Cabin

Cedar Shakes

I learned something about staining the cheap Eastern White Cedar shakes I got at Home Depot. The stain is supposed to age the wood and give it a gray and reddish look. The procedure I found for making the stain is to put steel wool in vinegar (white, although cider vinegar will work) and let it rust for a day or two. Well after a week the steel wool had barely rusted. Then I figured out to just wet the steel wool with water, and vinegar, then let it sit outside the liquid. Here is what it looked like barely rusted after days in vinegar. The only parts that rusted we’re sticking out of the vinegar.

And here it is just hours after wetting it and setting it out.

Then I simply add it back to the vinegar. I also add some black tea bags. The combination of these affects the tannins in the wood. Here are some before and after.

It only takes a few minutes to age. Really looks nice and rustic, like an old barn.

Here are some on the roof.

So if you find instructions online to age wood be sure not to leave the steel wool in the liquid. Get it wet and then leave it out.

And the tea bags help to give a little redder tint while just the steel wool will be more gray.

More windows!

The shed is very close to being buttoned up for the winter. Today I added 3 more windows. I think that is enough. A few more small end boards, the gables and finally the doors and it is sealed.

The shed is becoming much more solid than I had planned. It will basically be a tiny house when I’m done. But I should have used the level and square a little more. Many crooked corners.

The Shed Roof

Time to replace the tarp on the roof with some tarpaper and cedar shakes.

First I had to do a lot of leveling and trimming. Then I put on rolls of tarpaper.

Now I am going to put on cheap white cedar shakes. Here’s a sample.

I will either paint or stain them. This is what the same shakes look like on the front of the cabin.

I got five bundles of them. Since I use a very narrow overlap this should be enough. They are really just for a rustic look so full coverage isn’t important. But I’m done for today. I’ll continue tomorrow.

The Gathering

My cabin is located in the middle of mushroom paradise. Good for mushroom lovers but also means mold grows fast in the summer. This time of the year is great for gathering mushrooms. Here is about 15 minutes work.

Some of these I don’t yet know so I won’t eat them, but most of them are edible, even if they don’t taste good. The ones on the left of the basket are delicious. They are Chicken of the Wood and Black Trumpets.

Chicken of the Wood (Sulfur Shelf) and Black Trumpet mushrooms

I fried them a little bit in coconut oil and then mixed them in cream of chicken soup. It is delicious.

Chicken of the Wood actually has the taste and texture of chicken strips. Really. Black Trumpets have a smoky, woodsy taste.

A Dehydrator

Here’s something I have been thinking about for some time.

Solar Dehydrator

A dehydrator. The picture says solar but it can actually be used over a wood stove by just using the upper box. The lower sloping box is just an air duct with a glass top. The inside will be painted black and the absorbed sun rays will heat the air. The heated air will rise up to the upper food rack box. Then the air and moisture will vent out the top at the back. To use it over a wood stove I will put a small fan to keep the air moving.

In the photo the dehydrator is not quite finished.

The End of an Era

I haven’t posted in some time. I haven’t felt much like it. Well, last week on August 23rd my Dad died. He was ready to go. I was not quite ready for him to go. He was 87. I already miss him a lot. If it wasn’t for him showing me the wonders of nature, taking me hunting, camping or just laying out under the stars, I would never have developed my love of the forest. And so many other things.

The Beaver Pond

I took Lily for a walk today down to a branch of Pithole Creek. It is the closest creek to my cabin, maybe 15 or 20 minute walk, but I have never been to this spot before. When we reached the creek I was surprised how large it was. I’ll be going back to go fishing. We worked our way downstream and it suddenly got wider. Then much wider.

Beaver Lodge in center

It was a beaver pond.

This huge tree was a favorite target of the beavers.

Chewed tree with dam in back

The dam looks pretty old, but solid. And no freshly chewed trees seems to indicate the beavers are gone.

Plastic Siding

My plans for making siding boards for the shed fell through when I was unable to get the tools and the hand tools I have didn’t work well. Also, since my jeep’s suspension is pretty well shot I don’t want to haul too much weight, so buying boards was out. So I used plastic sheeting.

Won’t last long but at least it keeps the tools inside dry.

A Trip to Pithole City

It was very nice weather today so I thought that I could finally get some things done. But everything I tried seemed to go wrong. Wrong tools, no materials, injuries etc. So I looked over at Lily laying patiently in the sun and said “let’s go for a trip”. She jumped up and began her celebration run.

We didn’t go very far. Just a couple miles down the road to the Pithole City ghost town. It was the first place I let Lily run off the leash when I got her a year and a half ago. Unfortunately there were other people there (a rare occurrence since the “museum” there is rarely open) so I had to keep her on the leash. It was still a nice walk.

Then we went down to Pithole Creek by the old cemetery where she could run free. The old cemetery has been a favorite place of mine for over 40 years. But it is the 21st century so of course someone bought the land and posted it. Sad. Nothing uglier than land with posted signs all over it. Anyway, we could walk down to the creek. There are still some land owners who aren’t completely selfish. Not many.

Camping out

So, you may be asking yourself, “Where does someone who lives in a cabin in the woods go to get away?”. Well, I go further back in the woods and setup a camp.

It’s down by the growing pond, so soon there will be lots of frogs when the tadpoles leave the water. And probably mosquitos.

Saw Mill

So I started using the Alaskan Sawmill. Sorry, no video. I snapped a couple pictures. Worked okay. I’ll use it mainly for small logs. I would have set up for video but the chainsaw wouldn’t start and I had to tear it down so by the time I was cutting I didn’t feel like filming.

For the first cut you are supposed to put a flat board on top. Since I was just checking it out, and the log was pretty straight, I didn’t bother.

Canned Meat

This is a pet peave of mine.

Have you ever noticed how people on the internet repeat information they hear as if it were absolute fact when it may not be true or may be only partially true.

I am planning on doing some canning. I thought I’d look up on the internet to get some ideas. When I looked up canning meat I found the same comment over and over again. Whether it was a homesteading, a survivalist or just a cooking site they all said the same thing. Often exactly the same words. “When canning meat it is very, very, very important that you absolutely must use a pressure canner.” They then go on to tell you how you will die and the world will end if you don’t run out and buy a pressure canner. (the source of many of the statements, using the same words, appears to originally come from the Presto website trying to sell pressure canners). Also, all our ancestors died of botulism because they didn’t use a pressure canner/cooker.

Now we all know the dangers of botulism and I am not saying to take it lightly. But it just isn’t true that the only way to safely can meat is with a pressure canner.

A little background on botulism. Botulism is caused by a bacteria. The bacteria can form spores which can survive some extremes. The bacteria also produces a toxin. The toxin is what is harmful to us. (it also provides Botox, BOtulism TOXin, which makes aging politicians look permanently surprised and who are also harmful to us) We can actually eat the bacteria or the spores without getting sick. They can’t survive our gut. But if the bacteria is left on food for a period of time the toxin they produce makes the food poisonous.

Canning in a regular water bath canner heats the food to 212 degrees. This is hot enough to kill the bacteria and to neutralize (denature) the toxin (actually 180 degrees is hot enough, see pasteurization and double-pasteurization for germinated spores). It is not hot enough to kill the spores. A pressure canner takes the temperature to over 240 degrees which is hot enough to kill the spores. If the spores aren’t killed they CAN become bacteria over a period of time. So people mistakenly say that you MUST use a pressure canner. Look back on this paragraph. Temperatures over 180 degrees for 5 minutes neutralizes the toxin (according to the CDC it is easily destroyed). This means it is then safe to eat. (as far as botulism is concerned) SO JUST COOK THE CANNED MEAT BEFORE YOU EAT IT! It’s not rocket surgery. Just cook the meat like you would any raw meat. Of course if it smells bad or the cap has popped don’t eat it just like you would with any canned goods.

So some of you are out there thinking why not just use a pressure canner to begin with. No problem with that. Just don’t mislead people into thinking it’s the only way. And even if you use a pressure canner it’s a good idea to still cook the meat, or even many low acid vegetables. (by the way, pickled beef heart is delicious and makes meat high acid). But imagine a survivalist is all prepped when a catastrophe strikes. All the stores are closed or destroyed. The guy finds out the seal or the relief valve on his pressure canner is broke with no way to fix it. He just might starve or be frightened to death because he’s been told he has to use a pressure canner without being told there are other ways. Okay. It’s a silly example but you get the idea. Maybe someone just can’t budget a cheap pressure canner. And for those of you privileged people who have never been truly broke this can be a reality for many people.

Now for those of you who only trust what the government says here is a link to the CDC. Read the whole thing. Of course they recommend using a pressure canner if you can but actually look at the facts they present.

Finally, the reason the botulism bacteria grows to begin with is because meat and some vegetables are low acid. The bacteria can’t survive in acid (remember our gut is deadly to them). You can also add acid, such as vinegar or nitrites to the canned meat to prevent bacteria growth.

But I’m sure there will always be plenty of unthinking people out there repeating the Pressure Canner mantras.

And boy am I glad I don’t have comments on this site. I’m sure there are still some of you folks out there, frightened of life, who will always be convinced everything is out to kill you.

Guess what?

You’re right.

Nobody gets out alive.


After nearly three years I finally put wheels on my generator. Now I can be mobile while working with power tools. Things like grinding old pipes in the woods for construction. When it quits raining (or even snowing) I’ll weld on a handle.

And these 10 inch wheels with bearings were only $5.99 each at Harbor Freight.


Today I got some more set up for my workshop.

First I put down some old outdoor carpet/AstroTurf.

Then I had two shelves which were to high and took up too much floor space.  So I cut them to put the shelves closer together.  Then I stacked them.

Much better.  Lots of shelf space without taking up floor space for large tools and a workbench.  I used some of the cut tubing for the legs to add the top shelving.

The rest I’ll save for future use.

Except for one that Lily go a hold of and chewed up.



FedUp – updated

Every time I order something from Amazon I cringe when I am notified it’s shipping FedEx.  Their tracking is horrendous, and never makes sense or even go in order.  The packages seem to get misplaced for a few days.  To top it off, they use the USPS for final delivery which means the tracking ends when they turn it over to the Post Office.  But even then it’s not guaranteed it won’t suddenly be back at FedEx.  For example, here is an order.   Notice the last update has it in Clinton PA, which is about 100 miles away in the Pittsburgh area, on the 29th.  But it was already in Clinton on the 23rd, then in Zelionople, then Franklin (which is my normal local distribution location if FedEx was delivering), then Pleasantville (it actually says in transit to meaning the USPS never touched it yet) at my Post Office on the 26th.  But, back to Clinton on the 29th.  What?  Why did it go back to the beginning?  Now it’s another 4 days predicted to get back to Pleasantville.  Also, I never know for sure where it is.  It could arrive today even if tracking says it’s in Clinton.  And this type of thing happens all the time with FedEx.  I wish I could tell Amazon to use UPS.  Or even the Post Office.  They don’t do too bad when they aren’t working with FedEx.

  • Monday , 4/29/2019

    8:43 pm

    Arrived at FedEx location
  • Friday , 4/26/2019

    2:12 pm

    In transit
    In transit to U.S. Postal Service
  • 5:56 am

    Departed FedEx location
  • 5:50 am

    Arrived at FedEx location
  • Thursday , 4/25/2019

    11:27 pm

    Departed FedEx location
  • 3:10 pm

    Arrived at FedEx location
  • 12:29 am

    Shipment information sent to U.S. Postal Service
  • 12:18 am

    Departed FedEx location
  • Tuesday , 4/23/2019

    5:08 pm

    Arrived at FedEx location
  • 2:07 am

    Departed FedEx location
  • Monday , 4/22/2019

    12:43 pm

    Arrived at FedEx location
  • Saturday , 4/13/2019

    2:23 am

    Shipment information sent to FedEx

Update May 1st:

I ordered two items on April 12th.  The one above, and one shipped from Thailand.  Guess what?   The one from Thailand got here before the one above.  Both were listed as shipped on April 13th.  The Thailand package arrived today.  The one originating 200 miles away in Breinigsville, PA still hasn’t arrived.