Forum Activity for @sam

Hey Dennis ... I was tickled to see this thread. I love DAC and wish I knew more songs to try in that tuning.

... an' be sure to rosin th' bow .............

Depends on how much protection you need. I'm using the rip stop bag from a folding lawn chair at work to hang one in my locker. Fits just right and there is a draw string closure. Shoulder strap on the bag is heavy enough to carry the dulcimer on my shoulder if I needed to.

... or this ..........
http://www.ebay.com/itm/case-gun-hard-/150884260492?pt=LH_DefaultDomain_0&hash=item2321671a8c#ht_500wt_949

Sorry I can't offer any help, but I would like to add that that is a unique piece. I like it. It has very nice lines and appears to be in pretty good repair. I wouldn't change the soundholes. I have one with none. Sounds very sweet.

... grinnin' like possum here Dana. NOBODY spins 'em like you do!

Dana I enjoy my small pleasures ....... he he ........

Gayle ... simple answer to your question, for me ... I keep hoping somebody will show up that I play better than .... so far ... sigh ... nope .................. but they let me stay anyway

Hi Gayle ... posting videos here is kinder a 'you show me your's, I'll show you mine deal' ... they're gonna rag on ya till you do it, might as well get yer feet wet ... so to speak ........ welcome to FOTMD

Hi Mary ... I actually did 'sniff' it :). There is no discernible aroma of sassafras or root beer ... sadly. There's really not much smell at all so I guess the previous owner was not a smoker. The dulcimer was bought by a son and his wife for their mother. She never played it. Story is that they are now helping her dispose of quite a bit of her personal things because of the economy. The dulcimer was made in 1995 but looks in new condition. The wood's color is just amazing and I'm very happy with it. Sounds good too.

In the books that came with the dulcimer I found the original generic sales pamplet that came with the dulcimer when it was originally sold. This model was only offered in sassafrass/walnut or one other combo that I don't remember ... it's not the other, so it's sassafrass.

You have a good point Paul. I haven't noticed any smell when I open the case. I remember the sassafras smell really well from the hayloft in the barn. It smelled so good. I still make tea real often.

The back has more 'birds eye' or tiny, tiny knots than the photo shows and they all have a pronounced reddish tint. I don't know what the wood is, but it's very nice.

Hi Wayne ... the dulcimer looks very good and I'm ecstatic about it's being solid wood instead of a veneer. I think I am most impressed with the construction though. It is put together VERY well. All glue joints are tight and even. The fit and finish are really good.

Ken ... good idea on the scratch n sniff. I looked at pictures of all their dulcimers and it looks most like the ones they did from sassafras. What I meant was that I'm totally ignorant about sweet gum (there's lots one state away, but not here), so I thought that it might be a possibility as they (the Naylors) did use some of that. The family that bought it originally for their mother were very kind and gave me all the info that they could when I contacted them but they did not remember the kind of wood that was used.

Carrie ... the back is bookmatched and both front and back have more color and character than the pics show. At first tuning and strumming the strings ... I hated it ... but that was my ear. I had nothing to compare it to but my home made dulcimers. After just a short time though, I recognized what a lovely sound it has. I like it very much now.

Thanks guys, I'm very happy with this dulcimer. I wish the pics showed it as pretty as it really is. They don't.

I hadn't taken pics of the DF-4 I recently purchased.

I was satisfied at $150.00 for the veneer utility model I thought I would get. When it came, it is a vintage 1995 that is SOLID wood and absolutely beautiful. It had never been played and looks brand new. It came in a hard case with books, papers, a big book of tab, pics, strings and a noter. There is not a scratch on it anywhere. The label does carryJohn and Shirley Naylor's name.

I'm not sure on the wood. In research they used a lot of sassafrass during the time this dulcimer was built. I'm not familiar with sweet gum so it could be that. Any help in positively identifying it would be most appreciated. The sides and fretboard are walnut. It is a dream to note and sounds as good as it looks.

In hopping around this site I've found another use/reason for changing tunings too. I'll just give an example to try and make it short, easy and within the limits of my understanding.

Your dulcimer may play/sound better in a different tuning. I built a small dulcimer some time back and although I could tune it using a digital tuner it just didn't sound all that good. I went to lighter guage strings and that helped but it was still kind of flat sounding. From DAAa (after reading Lisa's blog) I changed to gddd ... WOW! It was like finding a new dulcimer. This little dulcimer has a short vibrating string length (VSL) and the one piece fretboard/tuning head was kept short as well.

Now that little dulcimer has gone from a wall hanger to one that I enjoy often.

Your dulcimer will probably sound great in DAA or DAD, but you'll be greatly rewarded later if you get over your fear of making changes now. Make it part of your learning experience.

There is going to be 'boneless chicken' HOT WINGS for dinner.

Guys I'm pretty stoked about these mushrooms. This is my first experience with them. I lightly floured and sauteed these but I can see onion/pepper/shroom stir fry in my near future!

They do retain most of the color. I just had more for dinner. These things are just great. They actually do have a meaty texture and flavor. Maybe a little like chicken. They're very good and a fall mushroom sure is nice. Until now, the spring morels were all I could take advantage of. I think these dudes are plentiful here as well. I will be freezing all I can.

Was researching fall mushrooms this morning and ran across 'Chicken of the Woods'. Said they grow around oak. I have oak. So... found some, harvested them, cooked 'em and BOY ARE THEY DELICIOUS !!!

... especially the bread. I loved 'batter bread'. Made in a pan like cornbread but with flour instead of cornmeal. Made good 'fried' bread too!

Hi Jan;

We didn't add noodles but we often cooked 'backbone n ribs' in a big roaster with potatoes. We canned (cold packed) meat in home canning jars, so all the bones were trimmed pretty close ... but ... those wonderful tidbits were left on the backbone, ribs and yes, the neck bones. Settling at the bottom of the pot was what mom called 'red-eye' gravy. Sop a biscuit in that just once and you'll never forget the great flavor. Some of the fast food houses now offer a 'dippin' sauce with some sandwiches ... if they only knew !!!

Love your recipe, an' I ain't fancy.

Awwww FF I'm sorry to hear that. It's just terrible when we can't tolerate the foods that are so tasty. If you have children in the family (neighborhood, church group, scout pack) this is a great Saturday night project. Made thin or deep dish, the crust is just great.

Sams Original Pizza

Folks, please don't get hung up on toppings ... they're not what this recipe is about. It's about the crust. The crust sets it apart. Put the toppings you like or none...

and you can make it an enjoy it in the privacy of your own home ! Heres how.
Get yourself a big mixing bowl, 6 or 8 quart size like a salad bowl.
2 cups of your favorite self rising flour. I use Hudson Crme.
pound ground sausage, hot or mild to taste. Save the remaining pound for topping.
16 oz. Cheeze Whiz (or favorite cheese in a jar)((You can substitued a 16 oz bag of shredded sharp cheddar or other that you prefer)).
Roll up your sleeves (past the elbows at least) then get in there an hand knead the mixture into dough. Be sure to knead till ALL the flour is incorporated into the mix.
This recipe is going to be deep dish, but same procedure works for thin crust if you use a larger diameter pan. Be sure and use an UN-perforated pan or sausage drippings will mess up the oven.
For this event I like my large (I think its a 13 or 14 inch) cast iron skillet. Grease the skillet (I used stick margarine, liberally).
Now, put th dough ball in the middle of the skillet and start flattening it out and working it toward the edge of the skillet. Work it down thinner and right on up to the rim.

[IMG] http://i324.photobucket.com/albums/k338/backtrack_photos/Sam/th_Sau... [/IMG]

Next spread a small can of tomato paste onto your crust with the back of a spoon.

[IMG] http://i324.photobucket.com/albums/k338/backtrack_photos/Sam/th_Sau... [/IMG]

Mazzerella

[IMG] http://i324.photobucket.com/albums/k338/backtrack_photos/Sam/th_Sau... [/IMG]

Pepperoni and olives and onions

[IMG] http://i324.photobucket.com/albums/k338/backtrack_photos/Sam/th_Sau... [/IMG]

More mazzerella and more olives and more onions

[IMG] http://i324.photobucket.com/albums/k338/backtrack_photos/Sam/th_Sau... [/IMG]

The remaining pound of sausage (pinched into small pieces)

[IMG] http://i324.photobucket.com/albums/k338/backtrack_photos/Sam/th_Sau... [/IMG]

Slide er into the oven preheated to 400 degrees for about 35 to 40 minutes or till she comes out lookin like THIS ! ! !

[IMG] http://i324.photobucket.com/albums/k338/backtrack_photos/Sam/th_Sau... [/IMG]

Send me notes of undying gratitude. I LOVE attention almost as much as this pizza !

[IMG] http://i324.photobucket.com/albums/k338/backtrack_photos/Sam/th_Sau... [/IMG]

APPLAUSE ? HUGS ? KISSES ? MONEY ? ? ? ?

... rinse or permanent press?

And just where ... MR. Certo ... are you getting molasses ?? I'd love to find some really good molasses, like the ones we used to make each year.

Patty on the fried apples, I try to find a tart variety like Granny Smith or even York before they're fully ripe. I use quite a bit of butter, a touch of cinnamon, sugar to taste but the thing I like to do that most don't is to add a pinch of salt. Try it! I have an easy biscuit recipe if I can find it. Uses sour cream to make faux buttermilk biscuits. They're pretty good.

I don't use pepperoni in the cornbread either ... I'm not above substituting some crispy bacon though!!!!!!!!

I agree Ken. I use jalapenos and nix the pepperoni as well. Her recipe does taste good, but like you I prefer the alternative. It's the great thing about recipes, they can be ... ummm ... 'adjusted' to suit personal taste. I put Taco seasoning on most everything. It's especially good when cooked into a skillet of fried 'taters.

Folks, a good hunk of this is a meal in itself ...

Guys ... I had this recently at my son's house. It's the best I've ever eaten. I can't urge you strongly enough to try this recipe... it is KILLER!!!

Fry, drain and crumble 1lb of sausage, then set aside!
Mix together:
1/2 c self-rising flour
1c cornmeal
1 can cream style corn
3 T sugar
2 eggs
1 c buttermilk

Pour 1/2 the batter into bread pan

Filling: Sausage, 1 lrg onion grated, 2 pkgs grated cheddar chez, 1 package sliced pepperoni, 3 or 4 hot or mild bannanna peppers.


Pour remaining batter on top! Bake at 350 for 1 hr. Enjoy!!

Carrie that sounds delicious and one I definitely plan to try ... but ... you're not getting off that easy. I expect more great recipes from you. Surely you have some wonderful Tex/Mex dishes for us.

This is unbelievable Ken ... a good friend on another site was asking for an egg plant recipe less than a week ago. May I share yours with her?

Reckon I'll start things off ...

Want to do a pork loin?

This recipe was concocted in my own kitchen an' it's really good. Please feel free to add spices, seasoning, or any other personal touches. Enjoy.

Now that I have your attention. Start with a good chunk of pork loin.

http://i3.photobucket.com/albums/y90/clik-it/th_porkloin001.jpg

Make a cut about 1/2" deep the whole length of the loin, then start cutting around to lay it out like a rug.

http://i3.photobucket.com/albums/y90/clik-it/th_porkloin002.jpg
Once you have it laid out flat, you're ready to add seasonings, stuffing and other filler.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin003.jpg
Here you can see a layer of stuffing. Use stuffing of your choice, prepare it just as if you were going to serve it, then spread a layer on the rolled out loin.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin004.jpg
Next, a layer of good hickory smoked bacon.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin005.jpg
Onions, garlic, spices, herbs of your choice. I used a tiny, tiny bit of sage and some Lawry's seasoning.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin006.jpg
Tie that bad boy up with cotton twine, and rub it down liberally with Emrils dry rub for pork.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin007.jpg

Take a break and make up some glazing. I used about 14 oz's of pineapple juice, 1/4 cup brown sugar, half stick of margarin and a pinch of salt.

Also make up some stock to put in the bottom of the roaster. Liquid is 5 or 6 boullion cubes boiled and disolved in water. Keeps the loin moist while roasting. Add stock to roaster.

Preheat oven to 400

With boullion liquid in the bottom of the roaster, roast the loin covered for about an hour. It'll start lookin' like this.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin008.jpg
Now start pullin' the loin out about every 1/2 hour and baste heavily with the pineapple glaze. When it looks like this, stop, take the string off, slice and serve.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin009.jpg

Thanks for the nice card and for every thing you do Lisa!

And Kim ... please try to have patience ... it appears that you have made an excellent purchase. If the only thing wrong is the missing nut and bridge, I think you are going to be really happy with your dulcimer. Since the slots are cut, it takes the computation out of where to put the bridge. Try to get Kevin really good measurements on the depth of the slots as that height, plus the fret height and clearance, minus the depth of the groove for the strings is your 'action height'. It effects not only how easily your instrument is to play, but caneffect the tuning as well. I'll look back at the pics, but Kevin will also need to know if the dulcimer is 3 string or 4 (or more?).

I looked again. Four strings :)

There are minnows that nibble on your toes ... it's funny!

... just when you thought it was safe to go back into the water .... duh, duh ... duh, duh .... duhduh,duhduh ... DUNT DUNT DUNT ............................

Cheated yesterday. It's only a 5 minute walk to the swimmin' hole, but I was working on my ATV and had it out anyway (wiring in an inline fuse to the ignition) so I rode it over. Pretty clouds, water felt amazing .............

C'mon in ... water's FIIIIIIIIINE !!!

John Henry it is actually VERY hot and humid. That's one thing that makes the swimmin' hole so inviting. It's almost like bath water. I did catch your inference ... reminds me of a trip to Dolly Sods and Smokehole when I was a kid. It was with a group and one young lady and I were always the adventurous two. On a VERY hot day we came down from the cranberry bogs and stopped at a beautiful stream (it was full of trout). Shoes came off immediately but that just wasn't enough. I looked at Sandy and without a fare the well she said 'I will if you will' ... I did. We shucked down to scivvies and in we went. Now ..... back to your suggestion ... there's just no justice OR equality ... for as much as Sandy was ... umm ... enhanced (WOO HOO) I was ... erm ....... diminished by the ice cold water. The whole group did end up in the creek and it is a wonderful memory.

Dana ... This is on a river, but there is a sand bar and it is a nice clean place to swim. You would love it.

Sandy ........ uh ........ I mean ... er ... Cheryl ....... you have a standing invitaion.

Carrie ... pack light ... don't take much for skinny dippin ....

Thank you all for your wonderfully heartwarming comments.

Nice sunset at th' swimmin' hole today ...........

... n-n-n-oooooOOOOO ... that's clunky plunk ...........