ShopTalk Sunday: Garden Prepping, Eats & Treats

by

Someone stole an hour of our lives overnight.  Running the clock forward with Daylight time which is so scammy…

We don’t have a “measure, cut, join, finish” project to revel in today.  Because the weather was perfect Saturday to take on the greenhouse rework.  See, over the winter it grew and grew and turned into this:

…into something more manageable.  Although we ate a ton of bok choi and tat soi out of the winter garden, the real standouts have been the Swiss chard:

Along with the odd pepper from the one bush held over from 2022:

And a fair number of tomatoes.  Some almost ready to pick…

And gobs of new ones on the way…

As soon as breakfast is done, the rest of the planting will go onto seed mats in the outdoor greenhouse…

Then, depending on when the ambition tea kicks in, I’ll consider a first pass at the “quickly turning into Ireland” front yard…

In the coming week, or three, the work list here includes:

  • Planting two more raised beds in the now almost barren lean-to greenhouse.
  • And putting up netting for the snow peas to climb in the lean-to…
  • After figuring out how much and which lettuce to plant indoors.

Lettuce is always an interesting problem.  The leafy varieties will make you more salad than head lettuces. But there are some things where an Iceberg wedge is just the right form factor for a salad.

  • Planning and building two more recycled nig raised beds up in the dirt garden, and at some point…
  • The lawnmowing begins.

Obviously, no dinking around with CNC machines, the 3D printer line, the woodworking tools, or the metalworking projects.  Those take a back seat to the time-critical garden requirements.

Which Gets Us to Prepping

When we look at the future, there are risks that most people – especially in big cities – don’t think about.  Just because a water department has kept water coming out of the tap for 50-100 (and more) years, is no assurance it will be able to keep it up next year.  That confidence in the future is really little more than normalcy bias being expressed. Ask a Ukrainian how that works out.

Same is true for other life-critical items.  Just because the local Wally World has had bread every day so far doesn’t guarantee that at the end of June, they will have any.

Once you have a few hundred gallons of potable water set up in storage, the next problem becomes calories.  For two of us, we’re working on 500-gallons of drinking water, which should last 4-months without getting really stingy with rations.

But then come calories.

Simplified Gardening

There’s a dandy little guide to survival gardening on the Peoplenomics master index page.  It lays out a matrix of survival gardening.

See gardening isn’t tough, even though no small number of readers are “I don’t have as green thumb…”  One New Mexico reader in particular, seems convinced the rules of Life somehow work differently around his thumbs.

But I assure you, they don’t.  A successful garden is the result of managing the data.  But you can’t miss a single step of failure will be yours.

  1. You need the right plants.  Something you will love to eat.  The reason I cut the Swiss chard down at 1-inch above the root ball Saturday was we’re not huge chard fans.  Plant what you like and what you’ll eat.
  2. Plant in good soil.  Chemistry class here: Some plants like soil a little more acidic, which is when you add “amendments” like peat (which can acidify) or a bit of limed water (which will make things “sweeter”) but moderation in how you do the soil is important.  Measure and correct soil pH.
  3. Use the right water:  The reason we collect rainwater is the pH is what nature runs on.  By mid-summer, we will be on a 50-50 rainwater/rural water mix.  Rural water out here is hard (as high as 8.2 which was a PITA when I was doing hydroponics a few years back.
  4. Plenty of sunlight:  When a seed pack says “direct” or “full” sun, they usually mean at least 8-hours per day.  As our wintered-over tomatoes reveal, they are not as big as many.  Because in winter the “light budget” was fed of local power and solar panels.  And it was before our trees were taken out.  The main dirt garden last year was getting less than 5 hours of sunlight.  Being in shade the rest of the time, you’re just not going to have big crops.
  5. Temperatures are critical, too.  As a rule, the sweet spot for plans is a soil temp between 50 and the mid 80’s.  And air temp up to the mid 90s is doable, if the roots are cooler and moist, but temperature tables like this one are incredibly important. People in the South don’t eat cucumbers, watermelons, squash, and okra so much because they taste good:  Look at the soil temperatures they can survive: 105!
  6. Fertilize a bit:  Assuming you know the NPK system of fertilizers, the rookie mistake is getting a powerful fertilizer (30-30-30) not realizing that it will ruin the garden over time.  The reason is far more “carrier residue” in the form of mineral salts.  Instead, roll with a simple 3-3-3 to 6-6-6 weaker, but more sustainable fertilizer.  At the sign of the first mushroom cloud, better have a compost pile and be collecting “compost tea: like there’s no tomorrow.  In that world, they may not be.

Survival Garden Strategies

America is a land of batteries and pushbuttons.  Sure, we have a tiller, and a bunch of related tools.  But they are being used less and less.  Because there are other (far less labor-intensive) methods.  The mix this year will be:

  • About 30-40 percent of what we grow will be in raised beds.  Keeps out snakes, some ground critters, easier to weed (you won’t get AS many weeds in it because they’re higher). 15 percent from the lean-to greenhouse/
  • The rest will come from “burn the garden” and plant seeds in dirt that has been turned over only an inch or three.

Even if you don’t have a gardening spot, a few containers, even 5-gallon buckets will grow impressive amounts of food.  It’s just a matter or whether you’re willing to do the (fairly low, 3-4 weekends a year) to get things set up for the season.  After setup, most of the work is remembering to water the garden religiously.

Two other easily done things on the list:  With the Major coming to visit next month, we will haul out the sprouting trays.  Having a pound (or five) of mung bean sprouts and some purpose-built sprouting trays will give you a delightful accompaniment to bok choi in soups and stir fries.  Asians have nailed gardening and simple, nutritious cooking.

Second thing is the mushroom planter will be constructed this week.  It will go on the north side of the house over the rain barrels.  Because mushrooms like shade, lots of humidity, and temps in the 50-85 range.  You can get an oyster mushroom kit on Amazon for about $20 bucks.  My thinking is to use a kit as a starter harvest and bed it in ground wood chips (those trees we took out, right?) and mixed in with some sterilized manure and a few pounds of cereal straw.  We’ll have to see what the feed store has in stock.

A few minutes on the Sunday morning ham nets, and back to burning out the garden and a ton of other projects.  I’m sure you know how it goes.

Write when you get rich,

George@Ure.net

21 thoughts on “ShopTalk Sunday: Garden Prepping, Eats & Treats”

  1. There are long items hanging above the planters off of light chains.

    Are those fluorescent strip grow lights, or watering devices?

  3. I use a pretty potent granular fertilizer at planting time but I use less, more bang for the buck than a 6-6-10 say.
    I’m just wrapping up the winter garden (several varieties of lettuces and bok choys, collards, radishes, onions and such). With the warm winter everything wants to bolt early, don’t know how you’ll get icebergs to grow this late and the hotter days make lettuce more bitter, IMHO. Tomatoes, corn, cukes, green beans, and peppers went in the ground two weeks ago here in Fort Worth–three weeks before official last frost date but I’m fearing another summer like last so need to anticipate shorter growing season towards June.

      • Sta-Green 13-13-13 with sulfur, from Lowes I think. Last year found a good deal on slow release 30-10-10 at the wholesale nursery but not selling it anymore. Can’t go wrong with Osmocote though, I use it in my landscape biz, perfect from perennials, shrubs, trees. I just want a little faster ‘kick’ for veggies though, got get things growing while the gettins’ good in this crazy TX climate.

  4. For those of us older than you George, the answer is good food storage. I do admire your gardening, but many of us have to prep in other ways.

  5. Think they better hurry with this …

    https://www.straitstimes.com/business/regulators-urged-to-find-silicon-valley-bank-buyer-as-industry-frets-about-fallout

    Because I think the government has its eyes on it …

    https://money.usnews.com/investing/news/articles/2023-03-12/yellen-working-to-address svb-collapse-but-not-looking-at-bailout

    She won’t discuss details … so there are details. Hmmm

    So not a bailout but probably, maybe a takeover ? I’m not liking the thought of that.

    Hell, anything’s possible, I guess.

  6. “You can get an oyster mushroom kit on Amazon for about $20 bucks. ”

    OR.. Credit card applications… LOL LOL LOL.. shredded and crosscut is better.. put the shredded paper in a pressure canner..cover with water bring it up to fifteen pounds.. then let it cool.. strain the water out and place in plastic bags.. heat seal the bags or just use ziplock.. before you put it in the bags.. sterilize the bags with alcohol mist.. or one step star sanatizer.. YUP.. brewers choice sanitizer LOL..
    to make a ferry circle.. take some squares of aluminum foil.. spray with sanitizer let dry..
    go to your local market and get some mushrooms.. cut the stem off and place the mushroom on the aluminum foil.. put in a tote and place it in a cupboard etc.. ar room temperature.. ( 80 ish) for a couple days.. when you pull it out you will notice the spores dropped onto the aluminum foil..
    you can store your ferry circles in a zip lock bag.. when you want to you can make up some innoculation syringes.. boil one cubed potato till done.. drain the water off of it.. add one tsp of agar or raw honey.. ( agar is the best) 1 tsp of potato malt extract..) mix it up real good..
    scrape your ferry circle into 2 tsp of sterile water.. mix up and then add it to your jar using a syringe.. .. ( you can make an inoculation jar easy enough to.. drill a three eights inch hole in the top.. put in it a foam earplug.. or a piece of cotton.. give this a gentle shake to disperse the spores.. set it in a cupboard for about a week.. then fill your syringes.. on your sealed bags of credit card applications.. inject a few drops around the bag.. in different places.. after a few days you will see the spore growth.. give the bag one gentle shake.. this will spread the spores set it back in the cupboard.. when you are ready take your tote grow bed and put sterilized moistened straw pour the contents of the bag out into it.. a fermentation lock on top.. ( just the port for air growth.. ) and set it in a dark warm place moisten with a spray bottle once every few days..
    you can do this with rice to.. cook the rice or grain of your choice some use oats.. cook them then drain them.. then inject the spores into them.. or you can use just the plastic bags for the grow bed..
    It is the same way in making soy sauce etc.. those are fermented .. usually from cooked soybeans..
    https://grocyclecourses.com/wp-content/uploads/2020/02/E-Book-How-To-Set-Up-A-Low-Tech-Mushroom-Farm.pdf
    https://smallfarms.cornell.edu/wp-content/uploads/2020/04/Specialty_Mushrooms_BookMC2.pdf

    I haven’t tried it with shitaki mushrooms yet.. you can also just use the mushroom cap.. put the mushroom caps in a blender.. pulse it once or twice.. then take and plant the blend into your substrait.. another way is with a Q-tip and agar plate.. you can make your own agar plates but buying them already made is simple enough..

    I haven’t made soy sauce yet.. I want to but to make it I need a dedicated oak barrel.. once your spores grow.. then the spores get into the barrel itself.. and makes the best soy sauce around.. it takes a good year to do it to.. so.. it is just easier to buy good soy sauce that is fermented.. ( the cheap is just a sauce to taste like the good stuff.. not really soy sauce)
    https://www.fermentationculture.eu/how-to-make-soy-sauce/

    https://revolutionfermentation.com/en/wprm_print/5502

    https://www.etsy.com/listing/932575198/koji-kin-starter-60g-spore-for-making?

    https://www.amazon.com/Hardwood-Mushroom-Liquid-Culture-Syringe/dp/B07T6D1PV7/ref=sr_1_1?
    (https://homebrewacademy.com/how-to-make-sake/
    Pour 2.5 cups of cold water into a container. Add 0.75 tsp of yeast and a pinch of Epsom salt. Stir them together until the yeast is dissolved.
    Add a half-cup of koji, then cover the container and store it in the refrigerator overnight.
    Rinse 1.5 cups of rice and soak in water. Water must be 2 to 3 inches high. Place in the fridge beside the koji mixture overnight as well. On the next day, drain and steam the rice in a bamboo steamer lined with cheesecloth.
    After steaming, put the rice in a clean fermenter along with the chilled koji mix. Using your clean hands, mix the ingredients. Make sure there are no rice clumps.
    Store the koji rice mix in a cool temperature of 70ºF / 21°C. Stir the mix twice a day for a span of two days. Watch the koji rice liquify over the next 48 hours.
    After two days, cool the rice and koji mixture to 50ºF / 10°C for 12 hours. Then put it in 70ºF / 21°C again. This will kickstart the fermentation. You can add citric acid if you want to make sure there won’t be any wild yeast production.
    For three days, stir the mixture twice a day. After that, stir it once a day for the next three days.
    Moto fermentation should be complete after nine days. Lower the temperature to 50ºF / 10°C and let it rest for five days.
    #3 Moromi Mash
    After the moto rests for five days, the next step is moromi.

    Moromi is the primary fermentation that will occur in the next four days. This step is divided into three to ensure a complete fermentation process.

    Do not add all the rice and koji all at once. These will be added gradually and in batches. This way, the yeast can fully do its job.

    Hatsuzoe
    The first addition of koji, water, and rice.

    Rinse 2.5 cups of rice and soak it in water for twelve hours. Steam the rice and rinse.
    While waiting for the cooked rice, mix 1 cup of koji into the previously made moto.
    Get 1.25 tsp of Morton Salt Substitute and add a bit of warm water, enough for it to dissolve. Add enough cold water to make 2.75 cups of the mixture. Chill this in the refrigerator until the rice addition is done.
    Once the steamed rice is ready, mix the previously made water mixture in it. Use your hands to break the forming rice clumps.
    When the rice cools down to 85ºF / 29°C, mix this in with the moto.
    The mash should now cool down to 70–74ºF / 21–23°C. Keep it at room temperature.
    Stir the mash every 2 hours for the next 12 hours, then twice a day for the next 36 hours.

    Nakazoe
    The second addition of koji, water, and rice.

    After you start hatsuzoe, rinse and soak 6 cups of rice for steaming. Then, add 1.5 cups of koji into the moromi mash and stir.
    On the following day, steam the rice. Then, add 8.75 cups of cold water. Mix it well and make sure there are no clumps.
    Once it cools down, add the rice addition to the mash. Let it all rest at room temperature for twelve hours.
    Tomezoe
    The third addition of koji, water, and rice

    While letting the mash rest, rinse and soak the remaining rice. On the next day, drain and steam it.
    Mix the steamed rice with 1 gallon and 1 cup of cold water. Again, make sure there are no clumps.
    Add it all to the mash, then let it rest overnight.
    Move the container to a place that can maintain the temperature to 50ºF / 10°C. Leave and let it ferment for the next three weeks.
    #4 Yodan
    This is where we separate the nigorizake (cloudy sake) from the rice.

    As the end of three weeks come, observe the specific gravity. The gravity must drop below 1,000 before you separate the sake from the rice lees (kasu).

    Siphon the cloudy nigorizake into a clean gallon glass jug until there’s no liquid anymore.
    If it clogs, pour it into a nylon straining bag.
    Use either your hands or a fruit press to squeeze out the sake.

    #5 Secondary, Clarifying, Maturing
    You should have around three gallons of nigorizake. The alcohol content would be approximately 18-22%. You can add more water to dilute the alcohol content.

    For the secondary fermenters, keep them at 50°F / 10°C. Secure it with stoppers and airlocks to finish fermenting. Again, make sure all of your equipment is clean.
    After a couple of weeks, cloudy rice particles will settle at the bottom. Once this happens, you can siphon the alcohol to a clean container.
    The drink will appear to be pale yellow. But we need a clear-colored rice wine. To achieve this, some sake brewers use activated charcoal filters.

    But for homebrewing, you can use bentonite with a ratio of half a teaspoon per gallon. This ingredient will make the rice wine clear.

    Slowly whisk 1.5 teaspoons of bentonite in 8 ounces of hot water until you get a smooth mixture.
    Divide the bentonite mixture evenly into your containers and gently shake.
    After three days, the bentonite will have your sake looking clear.

    During the fermentation process, the concoction had an acidic pH level to keep it from spoilage. If you added citric acid, the sake would have a sour flavor profile to it. It might even have hints of fruity flavors.

    To stabilize this, the drink must be pasteurized.

    Place the jar of sake in a large pot for a water bath. Fill the bigger pot with lukewarm water up to the shoulder of the jug.
    Put a thermometer to monitor the water temperature as you heat it. Remove the jar once it reaches 140ºF / 60°C. Cap it tightly.
    Let it cool before putting it in a refrigerator.
    Things to Remember
    It’s important to constantly keep the drink away from sunlight as you bulk age it for six more months.

    After aging it, you can start siphoning it to smaller containers. Make sure that the containers are thoroughly cleaned and sanitized.

    You can also put a room thermometer in the storage place of your sake. It’s important to keep the temperature cold, or else it will taste vastly different from what is expected.

    Having a prolonged exposure to heat and sunlight will lead to spoilage and leave a bitter taste.

    This drink is best stored sealed with a vacuum top to decrease oxidation. After opening a bottle, it is best consumed within two to three hours. If stored in a refrigerator, you must consume it within two days.

    It’s still drinkable after a few weeks, although it does lose its best taste as days go by. Once it is exposed, it starts to oxidize, thus affecting the taste immediately.

    Do note that the history of this rice wine is very rich and there are many different variations. The use of moto, moromi, and yodan is one of the primary methods used in producing sake.)

    that is a partial information on how to make saki.. I haven’t made it yet.. but do intend to.. I have another recipe that calls for two pounds of raisins in it.. and a couple cups of sugar..

    https://homebrewsake.com/videoseriesstepbystepinstructions/?doing_wp_cron=1678634535.2601709365844726562500

  7. After reading your gardening stories and plans today, I took a peek at the projected forecast for my neck ofthe woods. IF it holds true –and it IS souther Indiana, so no guarantees there– I need to be seed starting indoors by next week. April is figured to be 60-70 degrees overall, with some chilly 40 night lows. Hence indoors starts. I really hope we stay within the perameters of the forecast. If memory serves me correctly, Aprils for the past 10 years were dang cold with the sky spitting snow. Fingers crossed for an early, good start for gardening this year!

  8. Thought I’d try electroculture on the herbs we have growing, just to see what would or wouldn’t happen … after wondering about it for about a month.

    I’m actually impressed. All I did was place a 7 inch piece of (non-coated) copper wire into the soil of each pot, strait up, and in a week we’ve seen greener, stronger healthier plants.

  9. George;
    You’re lucky in a semi-temperate climate down Texas way for your propagation & green houses. Up here in Southern Ontario we’re still dealing with -5C ish temps at night and sometimes day. Traditional frost-free planting time is Vicky day, May 24-ish.
    I did buy a Vevor 5kw diesel heater based on your experience from Amazon Canada, works well in my little 8×8 GH built from recycled patio doors but the manuals on these units are badly translated! Lots of trial and error, contacted the Chinese supplier via email, once I got past their A.I. even the rep couldn’t help me. The adventure continues!

  10. By this measure, Ure seemingly having a good retirement:

    https://www.cnbc.com/2023/03/10/85-year-harvard-happiness-study-found-the-biggest-downside-of-retirement-that-no-one-talks-about.html

    I am changing course a bit on gardening. I had been taking sabbatical for a year or so on the gardening. I am laying in some new non-powered tools. I have used a hand-me-down Earthway or equivalent planter (no labels) for years, but the plastic parts are going bad. I will try to repair it (again), but in the meantime, I am getting a new one.

    Next, I am going to get one of those high wheel cultivators and try it out. Powered tillers on black clay have been unhealthy for my frame. To become self-sufficient with powered equipment would require at least 20k in new production equipment, which would only be good for extended use in grid-up scenarios. I’m wondering just how much use I can get out of one of those non-powered planters in the black clay.

  11. It occurred to me yesterday that I’m overly dependent on electricity for cooking… stove and microwave. (Duh!) While I have solar and a generator backup, an electric stove is a power hog. Learn from the off-gridders, Hank! And with the Bidens and globalists trying to outlaw gas stoves now, I figured it was time to get a backup. On ebay now for a simple propane two-burner for cooking, and I gotta get the spare propane tank filled, too.

    • You might want to consider a solar oven and a rocket stove for outdoor cooking. They need, respectively, only sun or twigs for fuel. I cooked the cheapest ham I’ve ever bought in a solar oven and it turned out to be the best-tasting one ever.

      • Thanks. I forgot I have the solar oven stored up in the garage rafters. I could put together another rocket stove in short order, but twigs? In this tropical jungle growth, the ‘stems’ are wet water pipes and there’s not much dry organic matter to burn. No water shortage, though. Still going to get a small propane stove before Klaus has them all banned.

  12. From an anonymous Wisconsin State Trooper

    I’m not a fan of all electric vehicles. Too many variables affecting battery consumption. Definitely not suited for cold climates. The following experience just cements my distaste for EV’s, especially Teslas.
    I get sent to a motorist assist the other day, at the start of our snowstorm. Tesla on the side of the interstate, dead battery. So, I arrive on scene and the occupants have the right-front door open. They tell me that they can’t open any other doors, because the battery is dead. Sure enough. Can’t open the doors from inside or outside. The driver also can’t get her license out of the glove box where she put it during their trip. Because the glovebox opens electronically… and the battery is dead. You actually have to use the computer in the center of the dash to open the glovebox.
    They said they had 10% battery left, should’ve been plenty to get from that location to the charging station nearby. Then all of a sudden, the whole car shut off and they coasted to the shoulder.
    So now I have to find them a tow. No one wants to tow EV’s. Finally found one company to do it. 8-mile trip to the charging station in Tomah. $1,000! Normal vehicle on the flatbed would’ve been $150.
    So now we’re at the Tesla superchargers. Guess what. Can’t open the f’n charging port because the battery is dead!!! The ports open, you guessed it, electronically!!! ??????. And we also can’t open the doors now (had to close the one open door when it was loaded onto the wrecker). The owner’s manual is in the on-board computer, but the battery is dead.
    I got the occupants to a store where they’d be warm while calling the rental company to figure out how to charge this POS, so I’m not sure of the outcome. I had to leave for a crash report.
    EV’s may be the way, someday, but certainly not today!! I’ll stick with my dinosaur burner.

    • I’ve read similar, including actual driving reports from auto-oriented tech reporters, doing actual testing for publication. Somehow, such reports don’t seem to make it into the pages of the major pubs very often — It’s like someone doesn’t want John Q to know how badly he’s going to get reamed when he’s forced to buy one of these engineering marvels (which really IS a marvel — until it isn’t) and learns that things like running out of fuel and wi-fi push updates to its OS are almost as devastating as when that $14,000 battery pack shits itself.

      In Wisconsin, in winter, I expect the basic Tesla to have a driving range between charges of about 85-95 miles (and I expect lesser vehicles, made by the “established” car companies, to get 65 or less.) Things like a Tahoe or F250 EV will be around 50 miles at -30° (which isn’t even really cold for most parts of CONUS that’re north of Interstate 90…) The Tesla ceases all function when the battery potential drops to between 7-10%. This is a built-in “self-preservation” mode for the car’s computer system. It goes into a “forced sleep” from which it cannot be awakened, until the battery potential goes above 12%. The doors, windows, hood, trunk, charging port, and access port are all computer-controlled, and all stop working until the vehicle is charged. There is a combination of button and switch strokes one can go through to unlock the hood, brakes,* and driver-side door for a one-time use, and there is a set of battery lugs in a terminal box under the hood, which will enable the car to be charged to the point its computer wakes up, so charging can continue via the charge port. Tesla does not make this information available to its customers, or anyone else, outside its top-level dealer network. It is their way of ensuring the stealer gets every cent he can squeeze out of the hapless car owner…

      *The reason the hook charged a thousand bucks to tow the car is when the computer goes to sleep, the brakes lock “on.” Accordingly, the car must be jacked & dollied, before it can be loaded onto a rollback, often undollied for transport, then jacked & dollied again to get it off and undollied again. If anyone wants to learn some new colorful language, all they need do is talk to a tow truck driver who’s had to haul a Tesla, and ask his opinion. I swear, the two I know who’ve had to tow Teslas could make a stevedore blush…

      • Only a thousand.. I thought that was what it cost to change a blinker light bulb lol lol lol lol
        the daughter asked me what an oil change would cost her..oh a thousand dollars.. seems like no matter what you need done its a thousand dollars..
        the kids in mechanic schools no longer work on cars.. the punch the symptoms into a computer and it tells you what needs to be done..
        I could tell you the tale of the leaking power steering hose.. ( that they never could change ) and how they broke the brake line.. yes and eleven thousand dollars later..they still hadn’t fixed the brakes and the power steering still needs to be fixed.. then that brake line broke again and the sway bar.. to fix both another couple grand..on the buggy that cost me 200.. A new van would have a payment more than I make..
        I went looking ..came across one at a local dealership 2020 high mileage and they had to jump start it to get it started.. 21,000.00
        I ended up getting one.. wheel chair accessibility.. ( seems I’m always carting someone in a chair) First time driving my friends to his meeting ..A pickup drove up next to me..I laughed dam he needs a muffler lol..he drove off..it was me..lol lol got home and pulled into the driveway..it promptly check engine light and it rolled into the street..the transmission and who knows what else..
        I had it towed back..
        supposedly they are going to fix it..

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