My favorite so far - Snowball the dancing cockatoo.
The Lion Roars, mosaic, Venetian glass tiles.
I've been recovering from a surgery I had this week - Metatarsophalangeal Joint Arthrodesis. The lines on the above image only roughly represent the work that was done.Keith L. May, 78, of Linton, passed away at 8:45 p.m., Friday, August 31, 2007 at his residence.There was also a color photo of dad on the front page of the paper.
He was born on March 25, 1929, the son of Curtis and Emma (Wilson) May. He served in the U.S. Army and was a veteran of the Korean War. He worked as a truck driver, a regional service representative for Fiat, a service manager at a foreign car dealership, and later worked for Williams Brothers Pharmacy in delivery until his retirement in July of 2007. He was a memeter of the Bloomington Masonic Lodge and the Linton Goldwing Club.
Survivors include his wife whom he married June 22, 1956, Constance E. (Johnston) May of Linton; two daughters, Monta Gael May (Wes Miller) of Winona, MN and Michelle (Chris) Mattox of Bloomfield; two sons Aaron Douglas May (Jennifer Sparks) of Bloomfield and Brian Keith (Susan) May of Atoka TN; two sisters Mary Jo May of Bedford and Wanda Rush of Bloomington; one brother, Bill May of Bedford; 11 grandchildren Aluna, Nova, Sheba, Emerald, Eli, Aaron (Erin), Tena, Rebecca, Jessica, Blaise and Ava; and two great-grandchildren Taylor and Dominic.
He was preceded in death by his father Curtis May; mother Emma May-Stancombe; and a brother Harry May.
Memorial services were held at the Welch & Cornett Funeral Home, Linton Chapel, at 11:00 on Tuesday.
Online condolences can be sent to the family at www.welchcornett.com.
Tonight Eli and I bottled the first batch of mead. This mead was made with honey from a local beekeeper that we got at the Farmer's Market in Winona. I do not drink alcohol so I do not really know myself, but others in my household think it tastes good.
This batch was made sort of willy-nilly. I did read the meadmaker book, but I did not have any special equipment for doing it other than the carboy and the fermentation lock. I did not even have a thermometer. I guess I was really lucky that it made at all. It took DAYS for it to start fermenting, and it was not very vigorous when it did start. There was maybe a bubble every 15 seconds. We worried that we were going to end up with honey vinegar, or something like that.
A week or so ago I stopped by the Wine & Beer Making Supply store just north of Rochester on Hwy 52. I bought a polycarbonate carboy, another fermentation lock, a racking tube and hose, a floating thermometer, a hydrometer and testing tube, some stabilizer, and some yeast energizer (or maybe it was nutrient - don't remember and the box is in the other room).
Abelisto and I picked up 12 pounds raw honey at the food co-op. I started a second batch of mead with part of it last weekend when I moved the first batch to the secondary fermentation carboy (the rest of the honey went to the roofers in appreciation of taking such good care not to drop old shingles on the bee hives). I really did not need to move the first batch into a secondary fermentation carboy, it was absolutely done with the fermenting, but it did help clarify it. Anyway, the second batch of mead was bubbling away about 4 hours after I mixed it up. The bubbles were rising through the fermentation lock at about 1 bubble every 2.5 to 3 seconds this time. I took specific gravity and temperature measurements and am keeping better records with this batch.
It will be interesting to see how it comes out.