Splitting Firewood by Hand ~ My First Cord of Wood

Start date 9-13-2010

In Progress 10-11-2010

There is more wood stacked to the left and to the right that cannot be seen.  And there are pieces that were stacked but not split also.

The stack of wood to the right, in the above photograph is about 5 1/2 feet tall by 1 1/2 feet wide by  10 feet long.  The stack to the left is also 10 feet wide, but not that tall and also 1 1/2 feet wide.  The stack to the right is older, dry wood for this season, and the stack to the left is split wood for next season.  You can see in the lower left corner, that I have a lot more wood to split, and I have successfully cut my first cord of wood.

Today, I need to purchase a new sledge hammer.  The one I was using, had a wood handle and it was pretty beaten up when I started splitting wood.  I also split wood with a maul ax and was successful with that too.  I now know how the pioneers stayed in shape.  This is very hard work.

Making it Last ~ Over 90 cookies with 1 can of crushed pineapple

Since we are completely out of canola oil, and a few other baking ingredients, I chose to make these pineapple cookies for the family.  I'm hoping they last throughout the weekend.  If you have one can of crushed pineapple (in natural juices), you'll find this recipe frugal and delicious! 

Pineapple Cookies

1 cup brown sugar
1 cup granulated sugar
1 cup shortening, organic (no hydrogenated fats)
Mix the above three ingredients. Then add:

2 eggs, farm fresh, beat well.  Then add:


1 20 oz. can crushed pineapple (in natural juices), drained and juice reserved
1 1/2 - 2 tsp. vanilla extract

In another bowl, whisk or sift:
4 cups of flour
1 tsp. salt
1  1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup walnuts, chopped (optional)

Mix dry mix to wet mix, and stir until completely blended.

Drop onto lightly greased cookie sheets by teaspoon (it will spread out).  Bake at 350°F for 10-12 minutes, or until golden around the edges.

Mix amounts of powdered sugar to reserved pineapple juice to a consistency you prefer.  Frost cooled cookies.  Enjoy!  Makes a little over 90 cookies if you use pampered chef's smallest cookie scoop (teaspoon).