Another hot and productive week in southwestern Indiana. The fields of corn are rapidly disappearing, and the beans are not far behind. While corn moisture is down to 18%, bean moisture is running 12.5% to 14%. Bean yields are way above average, which is great news. We had a few glitches this week, which included a clutch that went out in a semi. This required an overnight in the repair shop. My go-fer mobile has been hot on the road a couple of times. We are filling contracts, and we’ve started taking our soil samples.
The weather forecast this week is more hot weather and no rain. This makes seven weeks of no significant moisture. September rainfall set a new low record since they started keeping track of rain totals. We finished at 0.06 inches. It hit 95 degrees during the Poseyville Autumnfest Parade Sunday afternoon.
I made a pot of cauliflower cheese soup and a pot of chicken and dumplings this past week. This week’s menu includes chicken salad, broccoli salad, strombolis and scalloped oysters. There will be more added to the menu as the week progresses, but having a plan sure helps relieve stress in getting the week started.
My safety tip this week is in regards to packing a nutritious lunchbox. Make sure there are plenty of fluids available, especially when it is this hot. Be sure to put enough ice packs in to keep all foods cold during the day. I usually make Mark two half sandwiches. He feels better not eating a big lunch, but grazing throughout the day. I always include an apple and a banana and sometimes some grapes or strawberries.
Mark’s one demand is chips. It isn’t a lunch without them, although several days a week the bag comes back unopened. Then there are cookies, just in case the grandsons come out to ride with him, so he says. I know better. It gives me great joy to pack that lunchbox every morning knowing I’m keeping Mark well fed during these long days. Until next week, cook up something special and have a safe day.