We were working out in the barn today, throwing away old stuff, straightening out a few things. After I hung an old sign we realized there's a bit of a shrine to Fisher out there. It wasn't intended that way. It just happened.

In light of this week's announcement that the last part of the once proud company has been sold, it seems appropriate.

That old Fisher feeds sign was something my sister and brother-in-law found. It's been out there for a long time but never nailed up so we could see it. Now it hangs proudly right above those stately old doors with round windows. Those used to be in the radio studio in the old KOMO building at the corner of Fourth and Denny. One went into the news booth, the other to the control room. Some very talented and famous folks passed through them over the many years they were in service. Proud to say I got to work there.

So, to all my old Fisher friends, here's to some fond memories of a great company that will soon be forgotten. Wish it wasn't so.

It's early April and next season's firewood supply arrived today.

We're coming off an exceptional season this past fall/winter so we're in good shape for next season. If we get today's four cords into the wood shed by the end of July, we'll be good to go.

We've been heating with wood since the late 70s. We used to dumpster dive for scrap wood, hunted clearcut woodlands for leftovers and we've paid for wood. This is the best supply we've ever had.

One wrinkle this season: our grandson is eight now. He's 'helped' me stack wood before. But this year…I may offer to pay him to help, if his dad agrees.He's not big enough to actually stack those big pieces, but he can load my wheelbarrow that I pull over to the shed.

This could be an interesting season.

This picture is only significant if you saw the inside of our barn in the past ten years.

This is the most organized it's been in all that time.

That's not to say it's organized now. Far from it. But compared to how it's been, this is a major improvement. And our tractor is finally back where it belongs.

The dumpster I ordered arrived yesterday and I've started filling it. Many tears today as we begin to rid The Orchard Compound of stuff we no longer need nor want. But along with the stuff go many memories, some good, some not so good.

Getting old can be challenging. But it beats the alternative.

Out with the old, in with the...not quite so old.

After nearly 30 years of service, today we retired our old Kubota tractor and replaced it with one not quite so old. Our original tractor got to the point that my meager mechanical skills could no longer keep it going. So, I found one that's about the same size and shape, just newer by about 15 years and in far better shape.

I loved that old tractor and have many fond memories of working our little five acre piece of the world. Wish I could have kept it going.

I have a feeling one day My Beloved and I will be hauled off in similar fashion when our time comes. After many years of service and good memories.

As Earth, Wind & Fire so famously said, That's The Way Of The World.

OK, so today I ordered a 20 yard dumpster to be delivered to our home.

Sorry. Waste container.

It arrives this Friday and after almost 30 years here, we're going to do some serious reduction in stuff. Most if not all will be recycled. Hope it all finds a new home that's been as good as this.

I expect many tears will flow as well.

Time to reduce.

Our grandkids and friends enjoyed an Easter Egg hunt today. Beautiful day, wonderful time. Two-year-old Kali was most excited.

Wish we could bottle that fun and excitement.

Wish we could preserve some of that happiness for less happy times.

But we'll take a beautiful, fun day anytime.

OK, so my culinary presentation skills are lacking and my photography is pretty amateurish, but I have to say my pickling skills are not bad.

Joyce and I put up two quarts (2 pounds) of refrigerator pickles over the weekend. I cracked open a jar at noon today and dang near finished it. We did finish it at dinner. Crunchy, sweet, sour, slightly licorice from the fennel seed and just plain satisfying. They went great with a grilled brat, sliced apple, tomatoe and some fried potatoes, peppers and onions.

A nice chard goes great.

Here's the recipe if you're interested.

I love baseball. So full of majestic plays, sorrowful losses and colorful characters. I especially love nicknames for players.

A guy whose name was Virgil Trucks went by the nickname "Fire" when he played. Ya gotta love that. He threw two no-hitters in 1952, the year after I was born. ESPN has a good story on him. Read it here.

I was too young to remember "Fire" and his legend wasn't big enough to carry over into my childhood like Stan The Man and Babe Ruth and so many others.

Wish I had his card.

Hey, he was 95 when he died. That's a great stat.

Photo credit to Wikipedia. Which, by the way, informs us he's related to Butch and Derek Trucks. If you don't know them then you need to do some research. Some of my favorite music of all time comes from them.

One of the reasons I love my job is the chance to take pictures of the place. Never tire of it, especially this time of year. The early morning sun always looks kind of golden on those old arches.

Whenever I take some shots like this I post them to the science center's Facebook page (you can see them here) and it amazes me -- we always get tons of likes and shares, no matter how many times I post them. Gotta love it.

We found some great looking, thin asparagus at the store and I got in the mood to pickle some. I've never pickled anything before. That was always Joyce's domain and she was an expert. But, sadly, her strokes have forced her out of the ranks the world's top picklers. But she was an excellent coach. Here's my recipe cobbled together from things I found online and Joyce's ideas. These are refrigerator pickles. They weren't processed.

This makes two quart jars. In each jar place a pound of trimmed spears standing up proud. Also add 1 dry red chili, 1 bayleaf, 1 all spice berry, 1 clove of garlic, 3 peppercorns, 1 tblspoon fennel seed, 1 tblspoon mustard seed. Then, in a saucepan throw in 2 cups water, 3 cups white vinegar, 1 cup sugar and 4 tblspoons kosher salt and bring that to a boil. Then pour into jars leaving about a quarter inch room at the top. Screw on the lids and let cool to room temperature and refrigerate. After 48 hrs they should be good to eat. If the spears are thick 72 hrs might be better.

Enjoy with a martini, Bloody Mary, sharing a bun with a hot dog or just plain out of the jar.

The salmon put on a great show in Issaquah. Kids and adults were amazed.