A day in the life of Hippie! Wonderful. :medal
how did I miss this last night …
Jerry you The man !
:cheers
Nannering? We’re nannering???
:wave who and what morning (or day for that matter) are we having fresh strawberry waffles with whipped cream??? :eek :cake
The last day of the festival at 9AM…Camp Run-a-muck.
:flower :thumbsupI’d like to reserve my seat now for this wonderful affair! :flower :thumbsup I may love you long time afterwards! :flower :medal
Love it, Jerry! Thanks for sharing a little “slice o yo life” with us. :love :love :love
I thought you loved me before Connie - - - after all everyone knows I’ve been in love with you for like ever :flower :flower :flower
I had your place reserved before you even knew about it :lol
It will be great to see you.
:cheers
I confess my love for you too Hippie.
:flower :cheers :flower :cheers :flower :cheers :flower and a little more :cheers
PS. Your toes picture makes me happy.
Hey folks, I’m late to the party bt just catching up on this here post and had some thoughts to share:
Daniela, while our personal preference for our fruits and veggies is organic and local, and we are lucky to live in a community really serious about both (even our “face”) there are some resources out there which tell you which fruits and veggies are most likely to pick up toxins or require lots of said toxins to thrive (on an industrial farm). It’s good stuff to know when you don’t have a choice. A quick Google search turned up these.
http://www.wikihow.com/Choose-the-Most-Important-Organic-Foods
http://www.ebfarm.com/WhyOrganic/index.html
Most Important Foods to Eat Organic and Why (scroll down a bit)
Not on these lists though, at least on my brief peek, are carrots. According to some organic farmers I know they are super sponges for anything in the soil. Some have even used them as a way to “clean up” soil that may have been previously chemically farmed to speed the transition to organic.
There are lots of cool foody orgs out there to check out too. Here in Portland there is an organization called the Chef’s Collabrative that does awesome work putting restaurant chefs and local farmers and gatherers together among other things. Makes everyone happy to have super yummy, good for you stuff that is fresh, fresh , fresh and hasn’t cost an overabundance of fossil fuels to get it to the plate. You did say you were interested right? 
Jerry and Karl, how long is your drive and how are you able to accomplish this amazing kitchen feat from so far away? Do you use trailers? Are you just incredible packologists? Is dry ice involved? And Jerry can you give me some more info on that Chef Mike oven purty please? When I try to visit “aromas.com” as you suggest I end up on a perfume site? And the “don’t eat face” comment is golden. I love good face but I’ve never heard it put quite that way. :clap
Finally, Sarah, Steaming Bean makes a mean fresh friut smoothy. The booth inside the fest doesn’t hve them but they’re on Main Street in about the middle of town.
peace, kym
I got the small coleman quick start. It looks the same as I remember but I bet chef mike’s is bigger (so he says). The propane amount used/hours of use seemed good to me. So do hot buns at the campsite, (shut up ron). :lol :flower
Courtney
Thanks Courtney! You’ve used it then? How long and you’re happy overall?
hehehe…Courtness said Hot Buns …
:wave This one time…while driving down some 2-lane highway, checking out some spectacular (we call them"horrible") views on the way home from TBF we came around this corner… and there was…Hippie Jerry!! :secret What a wonderful suprise!! :sunshine :sunshine
I can’t wait to squeeze you! :dancing See you soon! Connie
TBF 2007 will be the maiden voyage of my camp oven unless I practice this weekend. Now that’s an idea! I have my own rendition of “Packing for Telluride”. Since this is only year 3 I’m “Shopping for Telluride”. It’s all part of my retail therapy 12 step program.
In 10 minutes I need to be at school. :huh Why do I have to go to work? Oh yeah… to support my habit. 
C :flower
Thanks for the info, Kym. I think I have it down with fruits and veggies, but it’s the rest of everything I have questions about, ie. personal hygiene items, cleaning supplies, dry goods, stuff like that. I’d love to chat with you at the festival if you have time. :wave :wave :flower :flower
we had an extended discussion on Jello shots on this forum a couple of months ago… Can anyone point me in that direction?
I found these really cool ice cube molds shaped like dolphins in the grocery store yesterday. I’m thinkin that the dolphins would look Awesome in blue jello laced with stoli. My question is will the dolphins pop out of the molds without shattering?
I’ll try a test run if someone can re share the recipe with me :thumbsup
I also guess the next request would be to the jello shot makers to use paper shot cups instead of the plastic ones. Paper will compost much better than the plastic :flower
Thnaks Tom :thumbsup :thumbsup
I flailed about in the festivarian board for many minutes. I will head for the kitchen this afternoon and see about making some blue dolphins 
There is quite a resource base for recipes on the net… Duh.
here is what I compiled from my search:
Jello Shots
6 ounces Jello (large package)
16 ounces Water (boiling)
6 ounces Water (cold)
10 ounces Vodka
Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol. Pour the cooling mixture into either shot glasses or paper cups. Shot glasses are more attractive, but drinker can turn the paper cups inside-out to more easily eat the alcoholic jello.
The Art & Science of the Jello Shot
You can make jello shots with almost any type of alcohol, but you should adjust the proportions of alcohol and cold water to ensure that the shot still sets. The higher the proof of the alcohol, the more water that is required for it to set.
Proof Alcohol Cold Water
30-50 13 ounces 3 ounces
80-100 10 ounces 6 ounces
150-200 6 ounces 10 ounces
1 cup = 8 ounces
Jello shots can be served in shot glasses, as pictured, and can be virtually any color. Many, though, prefer jello shots in paper cups which can be turned inside out to free the jello from the cup. If you do serve jello shots in shot glasses, be sure to also provide knives, toothpicks, or some other mechanism to free the shot from the glass. Alternatively, warming the glass will cause the jello shot to slide free which can be accomplished by steeping them in warm water for less than a minute.
If you are planning a jello shot party, consider diluting your shots with more cold water and less alcohol. Since the alcohol is contained within the jello, it is absorbed more slowly and even experienced drinkers will often underestimate how much they have had to drink. They will also be less expensive, can be more often enjoyed, and your party will last longer.