Tag Archives: canning

Olio- Nov. 16, 2018

Olio: a miscellaneous collection of things.

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The ice storm came, half an inch of glassy coating on every surface, but we didn’t lose power.

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Followed last night by the first accumulation of snow, only a trace.  And wind, freeze your nose off cold.  The chickens think it must be my fault.  After not letting them out in the ice storm yesterday, the coop was opened this morning and the coop cleaned of “fowled” straw, new straw added.  They panicked around me as I did that and then hunkered down in the new straw rather than go out in the cold and snow.

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Last night’s break from craft show prep to work on finishing the Christmas stocking for our 7th grand child, born last summer.  Each grandchild has a personalized stocking made with love by me.  Most given for their first Christmas, but all having one.  Now they are all knitted, but our children’s are crewel work and one grandson’s is quilted, but all handmade by me.

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Canning was supposed to be done except for enchilada sauce once the peppers are all dried, but the bag of cranberries at the grocer was huge.  I guess I could have used part and frozen part, but instead, 4 1/2 pints of cranberry orange relish were made and three of them canned this morning.  One left unsealed for Thanksgiving, the small one to be used for oatmeal.

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Eldest grandson likes Cranberry sauces and relishes, especially when I make them.  Perhaps he can take a jar home after Thanksgiving.

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My 200 pound goofy helper sunning his belly in his favorite spot, right behind where I was working.

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One of the 4 pumpkins spoiled, so the remaining three will be cooked this afternoon and the pulp frozen in 2 cup amounts for pies and breads for the upcoming holidays.  There is a tiny one in the fall table display, it may be cooked and replaced with one of the slightly larger ones so that a stuffed pumpkin can be enjoyed in the near future.  The chooks will get the spoiled one with the bad spots removed once they come out of hiding.

The header picture though several years old looks like it did yesterday after the ice and was coated white this morning.

From Fall to Winter – November 3, 2018

Yesterday’s rain and wind blew through last night and the night was chilly, it was quite cool this morning still blowing strong making it feel colder.  Animal chores were done and after not making it to the Farmers Market in a few weeks, we headed in to town to get breakfast and shop at the Farmers Market.  We knew today was a home football game that always makes traffic worse and eating in local restaurants nearly impossible.  We didn’t know that it was Homecoming, there must have been 40 people waiting in the cold to get in to the little local diner where we often get our breakfast on Saturday.  The Waffle House and fast food places all had lines.  A little further out, not in walking distance is a bagel shop and we got there, got breakfast and sat down just as the line snaked out the door.

It was cold enough to warrant my winter coat, a knit hat, and gloves for the market, but veggies, bread, and meat came home for the week.  One stall has whole hog sausage, fresh mozzarella, and fresh cultured butter.  The Italian sausage and fresh mozzarella purchased decided dinner.

Once home, the huge 2 gallon bag of frozen red cue balls that have been in my way were dumped in the sink, some warm water run over them so the skins would slip off, chopped with the big butcher knife and seasoned with onion, garlic, and Italian herbs and set to simmer.  When started, I wasn’t sure if it would be pasta sauce or pizza sauce.  My recipes are basically the same but the pizza sauce if reduced until it is thickened.  There is 1 ripe tomato sitting in the kitchen window, it will be part of my breakfast tomorrow with a scrambled egg and a slice of toasted bread.

Because of the morning’s purchases and because we really like pizza prepared from scratch at home now that I have a crust we like, the decision was to reduce it to pizza sauce.  Seven half pints were canned plus one left out for dinner.  I had them about half canned when I remembered that I hadn’t added citric acid or lemon juice, so pulled them from the canner and we left to take a walk in the woods and around the pond.

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The pond always had a dozen or so geese and ducks, but this huge flock must be passing through and taking a feed and rest break.  There must have been more than 100, diving and honking at each other.

The walked relieved my frustration at myself for forgetting the lemon juice and once home, each jar was unsealed and reheated, lemon juice added and re-canned with fresh lids.

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Other than enchilada sauce once the Anaheims are all dry and toasted, the canning is done for this year.  There are many jars of Rotel style tomatoes for chili, plain canned tomato sauce, pizza sauce, apple sauce, bbq sauce, and jams to enjoy this winter.

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The remaining cup of sauce with the local sausage, fresh mozzarella, Farmer’s Market red onion, our own green peppers and pizza was made.  The trouble with making it is that one pizza is too big for the two of us and neither of us like cold pizza, so we both always eat too much and one slice always goes to the chickens.

When I went to the fiber retreat last month, I came home with 2 pounds of fiber.  One pound was more of some that I had purchased at Shenandoah Fiber Festival as I decided to spin and knit myself another sweater.  The other pound was a light green alpaca/merino blend.  Almost half of that has been spun and is to be plyed.

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Once it is plyed, I think I will change colors for a while.  Tomorrow I am going to introduce spinning to a new wanna be spinner.  Hopefully she will fall in love with the art as I have.  And later this month, I have two new wanna be’s to teach.

 

Back to the Harvest – 8/30/2018

With the trip behind us, it was time to return to the putting by for winter, a routine that generally is done a bit at a time all summer.  The berries were early and dozens of jars of jam were made and stored.  The tomatoes are not as prolific as in years past and with the blister beetle damage and something that takes a bite out of every one that turns red on the vine, I started picking them pink, ripening them in a window sill, and popping them in a huge bag in the freezer when they were ripe.  Once home, the apples and Asian Pears were ripe and beginning to drop, so they were harvested.  Also before leaving, a bag of Muscadine grapes were harvested and popped into the freezer for later.

The young apple trees that we bought about 5 or 6 years ago do not produce good fruit.  The fruits are small and gnarly, but have good flavor.  Some years I make applesauce from them, but it looked to be too much effort this year with the misshapen damaged little fruits and I wasn’t sure what would become of them, when Wilderness Road Regional Museum posted that their press was up and running and cider was being made for their Harvest Festival.  There weren’t enough apples to get much cider, but the Asian Pears were better formed in spite of some stink bug damage and they also were picked.  There were about 8 gallons of fruit in two buckets and Tuesday afternoon, off we went to press most of it.

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The two buckets produced a bucket full of dry pulp for the chickens and a gallon of rich cider for us.  A quart was stored in the refrigerator to enjoy now and the remaining 3 quarts were put into wide mouth pint jars and frozen for later.

Yesterday, the remaining Asian Pears were sitting on the counter and half were peeled and cooked down with a chopped orange and some sugar to make a few half pints of Pear Marmalade.

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Last night, the grapes were removed from the freezer and pulled from their stems to sit over night in a covered pot.  First thing this morning, a cup or so of water was added and they were simmered soft and run through the food mill to remove skins and seeds, then through a tight mesh bag to remove the pulp that remained.  There wasn’t enough juice to make a batch of jelly, so a couple of cups of unsweetened Concord grape/cranberry juice was added and a few half pints of very grapey jelly were made and canned.

Following that, the last few Asian Pears were peeled, cored, and chopped along with the pulp of a fresh lemon, some sugar, and pectin and a few pints of Asian Pear jam added as well.

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That left the tomatoes.  The bags of frozen tomatoes were dumped in the sink to begin to thaw so that the core could be removed and the skins slipped off.

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A pot full of basic tomato sauce was simmering on the stove to be turned into a  sauce that can be seasoned with Mediterranean herbs and spices for pasta or spiked with hot peppers for chili when the weather chills.  Once it  thickened enough, it was ladled into jars and canned for the panty shelves.

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The first six pints of 11 jarred.

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Though only 10 will make it to the pantry.  A blow out.  That hasn’t happened in a long while, but is a hazard of canning.

 

The tomato plants are recovering from the blister beetle damage and hopefully, we will get enough additional tomatoes for at least one more batch of the sauce.  We go through many jars of pasta sauce and chili tomatoes each winter and purchasing them at the grocer does not appeal to me.  I prefer knowing what goes into my food without the unidentified “spices” and preservatives that the labels always describe.

Now we await the onslaught of hot peppers for pickling and fermented sauces, the cabbages to mature for cold storage and another batch of sauerkraut, and hopefully more tomatoes as 11 pints will not get us through the winter.  There is still one pumpkins maturing in the garden and a few tiny ones that may never reach a usable size, but if not, they will be split and tossed to the chickens.

I am beginning to see more feathers in the coop and run, molting season is arriving and that means fewer or no eggs for a month or so.  Perhaps I should freeze more so there are some for baking during the non productive period.

 

 

Sunday Was Not A Day of Rest – 7/16/18

The young one was still complaining of a belly ache and spent the day resting and sleeping on the couch in the midst of the household chaos.  He and his granddad, who also didn’t feel well were the only ones who rested and worked at recovery.

Sausage gravy and biscuits were made, but only son and I ate them. Daughter and her two littles arrived just before 10 a.m. with a flat of jars.  Everyone was Deep Woods Off sprayed, given pails of varying description and off we went to pick enough berries to make a batch of jam.  The littlest, almost 7 year old ate everything she picked.  The eleven year old ate about half of what he picked, but daughter and I were able to accumulate enough berries that after we picked over them and crushed them, we had almost 8 cups, enough for about a double recipe of wildberry jam.  While the jars heated in the canner, sandwiches were made for all who wanted one and once that was out of the way, the berry jam was started, jarred, and water bathed.

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We ended up with eight 12 oz jars of wildberry jam for her.  One was left uncanned, back left for them to begin enjoying and so it didn’t have to be canned in two batches.  My water bath canner holds 7 narrow mouth pints, the big pressure canner holds 10, but it also tends to bubble over when you fill it an inch above the lids to water bath, so we only canned 7 for her pantry shelves and one she took home in hand to put in the refrigerator.  The remaining 7 will be taken over to her house today along with a hat that was left behind.

About two years ago, the top boards on our large south facing deck began to decay and I put a foot through a board one day while out watering deck plants.  In an attempt to keep with the green building theme that we had adopted while building the house, the deck was built with borate treated wood instead of pressure treated wood and we later found out that it should be under roof to make it last.  It isn’t under roof, it gets wet and it bakes, getting too hot to enjoy on a summer day.  We began replacing the rotting boards with pressure treated ones, but then it became apparent a year ago that the entire top needed replacing and we began looking into Trex or one of it’s competitors for durability and so it didn’t have to be restained every couple of years.  Deconstruction was begun but with his schedule, it sat over the winter.  His wife worked on it some while she was here farm sitting in February, and he attacked it yesterday with intent. To help speed things along, I joined him to stack boards that were to be burned, removed nails, screws, and brackets from boards.  Also I was cutting boards to a length to fit in a burn barrel and cutting out sections that were still sound, though they were few and far between, most of the boards are rotted to mulch consistency.  Unfortunately, removing the boards, we realize that the joists are also bad for the top couple of inches, so it looks like we will be starting over.  I hate this for son, he built the deck for us, reinforcing it with hurricane brackets and making it solid and large and we enjoyed it for about a decade.  As the day wore on, with us working together in the heat (both of us are fair, so it is long pants, long sleeves, and broad brimmed hats, we made good progress.

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The section with no top used to be about a third again larger to the left of what you see, so most of the top boards are gone except just in front of the dining room doors and the joists for part of the large part of the deck are down.

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Flipping the boards to remove nails and screws revealed some interesting life forms.  This is a fungi, I guess.  It was about the size of a quarter, some others like it were smaller, but they looked like sea anemones that looked like they should be swaying in the ocean.

 

We finally quit around 4, so he could pack up his car and take the still ailing grandson home.  We took them into town for a bowl of Chinese hand pulled noodle soup and sent them on their way.

Once home, sore and tired, but fed, the weekend pickles making results were shelved.

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So pretty to look at and enjoy when we need a jar of jam or pickles.  The ferment was tasted and it is delicious, it was refrigerated this morning.  As soon as there are more cucumbers and jalapeños to pick, another jar will be started.  It is about time to start this year’s kraut, I sent the last jar home with son as they eat more of it than do we and it only takes a few days to ferment.  I think I will wait for the ferment weights to arrive to help hold it in it’s own brine though.

Today, I really am going to rest.  I am running on fumes and need some stiff sore muscles to have a chance to recover.  Yesterday’s expected rain never happened, today’s chance has dropped from an almost sure thing to it may not happen.  The flowers and garden are getting too dry, it is hot and brittle.  We need some rain.

Wonder Woman is worn out – 7/11/18

A lot can get done in two uninterrupted days.  Today was another very physical day, got my 10,000 steps just working here.  There aren’t any cool pictures from today though.

After dinner last night, 6 half pints of wild berry jam were made and canned.  A couple of hands full of beans were picked and made into two more pints of dilly beans and canned.  The shelves are filling, such a nice sight.  What’s not to love about the beautiful jars of jams, pickles, beans, and grains when you walk into the kitchen.  It is so earthy and soothing with the wooden bowls above and the pottery below.

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Today started with errands and the delivery of the other daylily division, then home and into work clothes.  More hand weeding was done around the pumpkin vines and the blueberry bushes, then the  Stihl weed monster was started and the edges of the garden, the two empty chicken runs, and areas that really need to be covered to kill the weeds in the unused area of the garden were mowed down.  I came in dripping wet and worn out about mid afternoon.

The garage door needed some repair and I had been putting it off because it required drilling two new holes through metal and into the wood to remount two screws that had stripped out, but I even tackled that.  Our evening visitor didn’t seem bothered by my drilling and putting the door up and down.

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A cool shower to refresh, I decided to treat myself to some time at the Mingle at the Market 2 at the Wednesday Farmer’s Market.  I was hoping for some pickling cucumbers, but not tonight.  They had live music, Virginia made beer and wine, and the Till and Grill food truck there, so I enjoyed my dinner sitting on a bench listening to the band.  That was topped off with locally made ice cream, also from the Farmer’s Market and home to put up my feet.

Until it got too dark to sit outside and knit, I worked on the shawlette I am knitting with the gradient yarn that I spun.

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I know I posted a photo of the bees in the sunflowers, but as I was weed wacking today, I got close enough to see that they are native bees, lots of them.  See the header picture.

Tomorrow I am going to plant beans and lettuce and rest, I promise.  The guys will be home late tonight and they will likely be too tired to do much.

Garden and Prep

Late yesterday afternoon I went out to pick the last of the peas and enough bush beans for dinner.  I ended up picking the peas and pulling spent vines for the chickens to peck through.  The bean patch was full of ripe beans and a whole basket was brought in, some enjoyed with dinner, the rest blanched and frozen for winter meals.  There was now a 4 by 8 foot bed empty from the peas and another planting of beans will be made there, the local natural foods store carries the Southern Exposure seed that I prefer and they still had the beans in stock today.

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My plan for today was to make fermented horseradish mustard for eldest son and one for me.  Going over to dig the horseradish root ended up with a major weeding in that corner of the garden that is my compost area every other year.  It was full of tall lambs quarters, some plant from the mint family that doesn’t smell particularly good, and other intruders.  That done, I could get to the horseradish and dug a good handful to soak, scrape, and grate.  Two pints of mustard are fermenting on the counter.

Each time we have enjoyed sweet corn this summer, bought at the local village store (I don’t grow sweet corn), I come home with three because they always have it priced at 3 for $1.59, but we usually only eat two, so the third one has been cooked and cut from the cob and frozen.  Today, it was turned into 4 half pints of corn and tomato relish, a slightly spicy one with a chopped jalapeño in it.  The peppers are beginning to provide in small quantities.

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While I was moving through the aisles to get to that corner of the garden, I realized that the onion tops had toppled, the clue to harvest them, so a wheelbarrow full of onions was brought into the root cellar and they were spread out on the shelves to cure.

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In the midst of all of this, a friend texted and asked if I wanted part of a daylily she was dividing and I never turn down perennials, but my bed was in need of some work, so grandson and I got it weeded, a new edge cut in, divided two of mine that needed it and planted them.  She will get a division of the peachy colored one in the header.

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And just because they are pretty while blooming, the barrels of herbs and flowers are included.

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It is a good time of year, with produce to put by, flowers to enjoy, and fresh herbs for cooking.

Still love my life on this mountain farm.

Jam session and soon in a pickle-7/8/18

Not music, canning.  As the raspberries ripened a cup or two a day, they were enjoyed fresh, but most frozen.  Once enough had been accumulated, the first canning session of the year was conducted.  Realizing that I should have crushed the berries prior to freezing so that the amount I had was accurate.  The first batch was made and canned in tiny quarter pint jars, there are many of them in the house and they don’t have much other use, though I think I may just freeze herbs and pesto in the rest of them this year.  The lesson to crush before freezing was heeded and the next week or so of berry collection was frozen crushed and batch number two made when enough were accumulated, this time canned in half pints.  At yesterday’s Farmers’ Market, we purchased several pounds of blueberries.  We had planned to go pick them, but each time we planned to go, it was either blazing hot or raining.  Also  peaches and plums that were brought in from far enough away but still within the 50 mile limit that they survived the mid April freezes and snows. Yesterday before we took off to go see a play at Blackfriars American Shakespeare Center in Staunton, I made a batch of Blueberry Double Ginger jam, this morning, a batch of Blueberry Maple Jam, and this afternoon, a batch of Peach-Plum-Ginger Jam.  That shelf is filling for gifts, family sharing, and our use.

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The wild raspberries and blackberries are just beginning to ripen.  We will gather them and depending on the quantity, batches will be made into either individual jams or a mixed berry jam.

Soon the cucumbers will begin and the peppers will develop and pickle making will commence.  The only pickles made so far are a few jars of dilly beans.  There aren’t enough of our beans to make too many jars of them.  I will be freezing as many of the remaining ones as possible for our enjoyment when the season ends and we can no longer pick them from the garden or purchase them from the Farmers’ Market.

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The pickle shelf will begin to fill soon.  I generally store the canned goods other than jams in the root cellar, but I love the look of the pretty jams and pickles in my beautiful open cabinets, so this year, two shelves will be dedicated to them and the over flow along with the fruit sauces, tomato sauces and salsas will go to the root cellar with the garlic, onions, sweet potatoes, and pumpkins as they are harvested.

End of Week – 9/10/2017

The cruise obviously did not happen.  We are safely in our Virginia mountains, not at sea.  We will use our credit to try again in the spring when we are out of hurricane season.  Since we are home, we took advantage to make a short trip to Meadows of Dan to supply with Bent Mountain cabbages, Virginia apples, and Ashe County cheeses from the Poor Farmers Market.  This was done after our morning trip to our local Farmers Market yesterday.

Each day we try to take a brisk walk to improve our stamina and help both of us shed a few pounds.  Yesterday was a home football game, bringing thousands of extra people into the small town, making traffic miserable, especially as the main bypass road around the town is in the midst of construction, repaving great sections and a new interchange at the campus.  This has made travel even more miserable.  With no place to park on football days, we missed our walk yesterday but enjoyed getting away from it.

The apples purchased yesterday were processed today to make two batches, a total of 15 pints of spiced applesauce.  It is cooling from the canner to be labelled tomorrow and added to the shelves in the basement for our winter enjoyment.

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Two of the cabbages were slated for kraut.  One of our favorite winter dishes is pork chops seared then topped with applesauce and sauerkraut and slow cooked in the dutch over.

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Two half gallon jars are fermenting on the counter.  If I can stir up another wide mouth half gallon, the third cabbage may also become sauerkraut as one of these jars will be packed in pints or quarts and given to eldest son and his family once it is fully fermented.

Tomorrow, a couple of flats of jars will be purchased for another prep of salsa and an attempt at making Asian Pear Butter.  Once that is done, the fading tomatoes will be pulled and that bed seeded with a cover crop.  The peppers are being allowed to ripen to red before making a batch of Sriracha style sauce and for drying to use in enchilada sauce this winter.  The corn stalks are about to be pulled for fall decoration, the fall radishes and turnips pulled for salads and kimchee.  The sweet potatoes will be left until the first frost is threatened, then dug.

The young hens are now giving us 9 to 12 eggs each day.  The old hens have all but quit laying and some appear to be beginning to molt.  They have had a good life and will be humanely killed soon to be stew chickens.

On the craft front, I have spun little since I returned from the retreat, but I have been working on designing a fingerless mitt pattern.  I think I have gotten it all figured out and written up.  Here is a peek of the finished mitt.

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They should soon be in the shop.

 

Another Busy Day

The day is gloomy, chilly, and very damp as the remnants of Harvey drift over the state.  Saturday we go to breakfast then to the Farmers’ Market and have missed the past two weeks, so in spite of the gloom, we traveled in to our favorite local diner for breakfast, then on to see what the market vendors had in stock today, we were low on meats and there are many veggies that I prefer to purchase rather than grow, partly to support our local farmers and partly because when they are ready to pick, there is more than we can use.

We were then off to a department store at the nearest mall to get Jim a couple of nicer shirts and another pair of khaki pants in anticipation of our cruise that we hope will depart next Saturday, if the next hurricane doesn’t foil that plan.

Back home, the rain had stopped for a bit, so a much needed harvest was done.  The 22 quart bucket was half full of jalapeños, cayennes, and large bells, half full of tomatoes, and a big bunch of second growth basil.

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The tomatoes from the last harvest were removed from the freezer, peeled and cooked down into a nice thick sauce.  While it was cooking down, two strings of extra large jalapeños and the cayennes were strung and hung in the south door to dry for winter use, 5 more pints of jalapeños pickled and canned.  That makes a total of 31 pints of them canned so far, many more than any other year, but eldest son and Jim will eat one with most dinners for the next couple of seasons until there are more next year.  Some of my poblano pepper plants ended up jalapeños and there are many more to be harvested before our first frost takes out the plants.

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The tomatoes frozen today will be peeled and canned as Rotel style tomatoes tomorrow for chili this winter.

As usual, I turned to my two favorite canning books by Marissa McClellan.   She is not a sponsor, but if I ever wanted a sponsor for my blog, she would be one I would seek.

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I still need to find a good canning recipe for the Asian Pears.  There are so many and I don’t need more jam, conserve, or chutneys, my sweet tooth has been curbed and they just don’t appeal to me anymore.

This week, the young hens have come into good production, while the old ladies have all but given up.  Each day there are 10 or 11 eggs to bring in.  We only use a dozen or so each week ourselves, so there are many eggs to share with friends who appreciate me raising healthy, non commercial eggs.

It is time to start the oven to cook the stuffed peppers from today’s harvest.

The Absent Blogger – 8/10/2017

One day seems like the next.  A pleasant August of temperatures not typical of the month, most days reaching only about 80ºf, nights that warrant at least a sheet for cover.  Each day is a series of doctor’s appointments to try to diagnose hubby’s symptoms and the accompanying stress of not knowing, harvesting from the garden that daughter and grands helped me get totally weeded last weekend, canning the harvest, and refereeing the constant squabbles of the grands who have another 18 days before school begins and are tired of each other’s company and the play options available to them.  Most days ending in thunderstorms, though not filling the creeks, it is keeping the garden watered and the dust down.  The seeds planted in empty beds after our weeding session are sprouting to provide us with turnips, radishes, spinach, carrots, and peas for the fall.  The sweet potato vines are thick, kale, chard, and corn thriving, a few small pumpkins appearing amidst the corn. Several of the pullets are laying tiny eggs now, the hens have all but quit laying.  The Monarchs found the parsley and are chowing down, but the butterflies are welcome. The hay was finally moved off of our fields.  The shelves of salsas, pickles, and sauces are filling.  As the tomatoes begin ripening more quickly, pasta sauce and more salsa will be made.  The Asian pears are ripening and pear sauce or pear apple sauce will be made.

Such is a day in the life of the absent blogger.

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