Streaming Movie War for the Planet of the Apes (2017)

Watch Full Movie Online War for the Planet of the Apes (2017)
  • War for the Planet of the Apes (2017)

  • Duration
    140 mins
    Drama, Science Fiction, War.
  • In Cinemas
    July 11, 2017
  • Country
    Canada, United States of America.
  • Watch Full Movie Online War for the Planet of the Apes (2017)

Plot For War for the Planet of the Apes

Movie ‘War for the Planet of the Apes’ was released in July 11, 2017 in genre Drama. Matt Reeves was directed this movie and starring by Andy Serkis. This movie tell story about Caesar and his apes are forced into a deadly conflict with an army of humans led by a ruthless Colonel. After the apes suffer unimaginable losses, Caesar wrestles with his darker instincts and begins his own mythic quest to avenge his kind. As the journey finally brings them face to face, Caesar and the Colonel are pitted against each other in an epic battle that will determine the fate of both their species and the future of the planet.


Matt Reeves.

Production Company

Chernin Entertainment.

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When Life Hands You Apples, Make Cider

Sunday morning, I headed out to the farm to help my father-in-law make apple cider.  There’s three very nice trees on the land and the past few years we’ve been pressing our own cider.  Delicious.  We even planted a few more apple trees so we can keep doing this in the future.  The making of Cider is quite simple.

Step 1 – Pick and wash the apples.  For some reason, the trees were loaded down this year.  It was like picking bunches of grapes.

Step 2 – Cut the apples into quarters, remove any bad spots or worm areas and wash again.  This is a good time to remind you not to wear your best clothing and try to wear something waterproof, especially your shoes.  There’s a whole lot of water involved.

Cutting the Apples

Step 3 – Feed ’em to the Garbage Disposal.

Yup, you heard that right. A garbage disposal.

As the picture above demonstrates, we used a small section of leftover countertop with your everyday kitchen garbage disposal in the center.  My father-in-law read about this trick on the Internet and discovered it makes processing the apples into mash incredibly fast.  And it’s easy to clean – just run water through it when you’re done.  This video shows how it works:

Step 4 – Put the mash into the cider press.  There’s a mesh bag in there to keep it from seeping through the sides.  Bonus – if a bee flies into the mash, you get a slight honey flavor!  (No, not really, you just get wings and not the Red Bull kind).

Cider Press & Mash

Step 5 – Press the mash.  Fix on the press and start cranking.  At the bottom of the press (out of camera view) is pair of half moon shaped wooden blocks that press down on the apple mash.  The wooden blocks are piled on top of that so we don’t have to spin the press so far.

Pressing Out the Cider

Step 6 – Bottle up or bottoms up.

THIS is what Apple Juice should look like.

Yes, cloudy is better.  Cider is full of antioxidants and other healthy stuff.  You simply can’t beat a glass in the morning with breakfast.

We pressed a couple of boxes of apples and I believe we got 4 or 5 gallons out of that, most of which will go into the freezer so we can enjoy it later in the year.  The whole process took about two hours.  We’ll probably get in two or three more pressings before the season is over.


Community Garden Plot Rules

Having returned from a visit to our community garden plots, Steph and I feel that it is necessary to publicize several rules requiring Community Garden Plots.  (Click to enlarge all images.)

  1. Do Not Abandon Your Plot :

    Gardening is not a Plant-And-Forget technique.  It requires regular visits to remove weeds, prepare soil, tend to plants, etc.  This takes time, sometimes four or five months.  While the average American in this day and age barely has the patience to finish this sentence, we implore you – Do not abandon your plot.

    Abandoned Plot = Bad
    Abandoned Plot with Squash, Potatoes, and more that will never see the table.
  2. Keep The Pathway Clear :

    The pathway between your plot and any neighbors is all of your responsibility.  Man-up and help keep it clear of weeds.  Better yet, lay down a nice thick layer of straw to keep the weeds down.

    Sorry, No, Your Squash Does Not Get the Walkway
    Sorry, No, Your Squash Does Not Get the Walkway
  3. Supplementary Rule – Zucchini Harvest :

    During Zucchini season, it is permitted (and strongly recommended) that you lock your car doors while working at the community garden.  This prevents other miscreant gardeners from off-loading their abundance of extra zucchini into your vehicle.

    Pay Attention to the Windows Too
    Don't Forget to Secure the Windows
  4. Safe Guarding Your Perimeter (aka The “Possession is 9/10ths of the Law” Rule) :

    If you find yourself having to actually remove/cut down actual plants (i.e. squash or beans) that has begun to infiltrate your plots perimeter or tear down your fence, you are permitted to take any produce from that plant.

    This would classify as a threat to the perimeter.
    Yes, the weeds on the left would classify as a threat to the perimeter.
  5. Machetes Are Not Garden Tools :

    Should a machete is required to remove weeds, said plot owner forfeit all rights to any produce that emerges from that plot, however unlikely.

    Right Side = Well Tended Plot,  Left Side = Machete Playground
    Right Side = Well Tended Plot, Left Side = Machete Playground

Arch de Triumph

As we’re prone to do, Steph and I headed down to St. Louis this weekend to visit a couple of friends (Becky and Simon), enjoy some good food, and oh, yeah, torture ourselves by running the St. Louis Half Marathon.  In short – a typical vacation for the Hughes family.

Click for Detailed Image

Let’s start with the running.  The half marathon course (13.1 miles) was challenging, scenic, very well organized, and the city brought out plenty of spectators.

Steph finished in 1:55:14, a mere 14 seconds off her goal.*

My goal was 1:40 and I finished in 1:41:54.  Despite missing the time I wanted, I’m considering it a triumph.

Why?  Well, around mile 6, the whole thing almost ended when I started having tunnel vision.  My feet felt like lead bricks and even the slightest incline felt like climbing up Longs Peak.  In short, the symptoms of dehydration.

It was a simple miscalculation, really.  The race started at 60 degrees and finished in the mid-70s.  Nice weather until you realize that all of our training had been done in 50 degrees or cooler temps.  That’s a huge difference and I nearly paid the price and dropped out.  I opted instead for Gatorade (4 cups) and water (10 cups) between miles 6 – 10.  Despite suffering through that, I still finished just under two minutes off my goal.  That makes me feel pretty good about my conditioning – both physical and mental.

What else can I say about the race?  I’m convinced the Bagpiper’s Union of North America has a deal to have a member at ever race.  I’ve never run a marathon or half-marathon without seeing a bagpiper.  It was fun running past the Catholic Church with the priests standing outside in full attire, cheering on the runners, and blessing us with Holy Water.  (Simon remarked “You should have run past and screamed ‘It burns!  It burns!'”   So wrong, but we laughed so damn hard).

I also came across a very interesting runner.  About mile 9, I passed two guys.  One was obviously a guide, like the sort used for blind runners.  As soon as I passed, I heard ‘ASICS Gel Cumulus 11’.  A few seconds later, ‘Nike Air Pegasus’.  It took me a bit to remember that I was wearing ASICS Gel Cumulus 11 shoes.  The guy was autistic and calling out the brands and models of the shoes worn by the runners who passed him.  The people you meet …

Of course, what would be a visit to Becky and Simon without food?  They are Foodies like us and it’s always an adventure to find out where we’re going to dine.  So far, in multiple trips, we’ve eaten at the same place only once or twice.

So for those who are interested, below the cut is a listing of the places we dined.  St. Louis – it’s more than just BBQ and Blues.

* Steph is now laid up with tendinitis in her foot, which started bothering her about mile 10.  She toughed it out and finished up.  I didn’t even notice when I watched her finish so it’s damn impressive she finished so close to her goal.

Continue reading “Arch de Triumph”

Children of the Corn Meal

Continuing in our ever expanding line of torture devices for the modern kitchen, we introduce – The Corn Mill.


It slices, it dices, it … well, it just grinds really.  Remember the corn we shelled a couple of weeks ago?  Some of that was destined to be made into corn meal and this was the method by which we did it.

The torture comes not from the mill itself (though I’m pretty sure getting a finger stuck in there wouldn’t feel all that pleasant) but from actually grinding the corn.  It’s hard.  Damn hard.  Take your average kernel of dried corn and try to make it into a fine powder.  Not too easy.  Our tactics evolved into making multiple passes with different grades of coarseness.  That worked out pretty well. We ended up grinding more than the one cup we need.  Tackling the rest isn’t something I’m looking forward to but the end result … well, take a look for yourself.

Corn Bread, Corn Flour, Corn
Corn Bread from Corn Meal from Corn

Got Chicken?

Tonight, we had a rather nice dinner of local chicken, local BBQ sauce, home-grown beets, sauteed garlic scapes, and steamed rice.  Carving the chicken is my job and while doing so, I had the following conversation with our ‘children’:

Tucker:  “Are you cutting chicken up there?”

Matt: “Yes.”

Tucker: “Can I have some?”

Matt: “No.

Tucker: “Please?”

Matt: “I said No.”

Tim Tam: “Might I have some chicken?”

Matt: “No … wait, where the hell did you learn to beg?”

Tucker: “I taught him!”

Tim Tam: “Don’t make me come up there, human.”

They got chicken.


A Good Market Haul

Decorah has a fantastic Farmers Market (one of the best in the state) and as I’ve lived in Decorah, I found myself enjoying it more and more.  It’s not just the local food, but also the opportunity to get to talk to the people who baked the goods and raised the produce.  I also know that when I hand over the cash, it’s going to the person responsible and stays within the community.

Officially, two Saturdays ago was the last market.  A number of people decided that they needed to have another one right before Thanksgiving so they organized renting out a building on the fairgrounds and had an indoor market this weekend.  Too good of an opportunity to pass up so we stopped in to stock up.


From left to right and front to back:

  • Chickens (4 – 5 pds) from Dale Suhr
  • Kale (excellent fresh or dried and in soup and the Viable Paradise XIII battle cry)
  • Kohlrabi
  • Broccoli
  • Celeriac (tastes like celery flavored potatoes)*
  • Homemade Cat Treats
  • Dried Catnip
  • Eggs
  • Chocolate Swirl Cookies
  • Orange Roll (now residing in my stomach)
  • Cinnamon Roll (now residing in Steph’s stomach)
  • Chocolate Chip Cookies
  • Apricot Cinnamon Roll
  • Egg Noodles
  • Pumpkin Chocolate Chip Cookies (not shown)

Everything here cost a little under $50 and came from within about a 30 mile radius.  It will feed us for the better part of a week plus the leftover chicken carcasses will make a good soup stock.

* I’m angling to write an article about this, its history and some recipes.  Anyone know a good food magazine that might be interested?

Waxing My Cheese

My Curds...without the Whey

No, it’s not a bad euphemism.  I honestly waxed cheese tonight.  Actually, Steph did most of the work.  I stood around and made sure the fumes from the melting cheese wax didn’t render either of us unconscious or burst into flames.  But I’m getting ahead of myself.

The process began this past weekend. We picked up a few gallons of fresh-from-the-cow milk from a farmer we know outside of town.  This is preferred since the milk hasn’t been pasteurized.  Believe it or not, all that stuff everyone says is bad for you really isn’t that bad.  It’s what helps make cheese what it is.  After throwing in some rennet, a couple of hot water baths, and some other magical touches, the milk curdles up.  The whey is strained off (sometimes made into ricotta, but that’s another post) and we get the curds.

After the 1st Pressing

Most weekends, we make Farmhouse Cheddar, but this time we went with a Jalapeno Cheddar Cheese. This meant we had to throw in a bunch of hot peppers along with the cheese salt.  It adds a nice bit of flavor and some heat.  Everything is stirred together and then put into a cheese mold for pressing.

The pressing happens in a couple of stages.  15 pounds for 10 minutes.  30 pounds for 10 minutes.  40 pounds for 2 hours.  50 pounds for 24 hours.  The whole purpose of the pressing is not just to get it into a good shape, but also squeeze out every last bit of whey and such.

The whole thing then sits out for a few days to get rid of moisture.

Some Eye of Newt...

Exposed cheese doesn’t age too well.  So after it’s try to the touch, it’s time to commence the waxing.  While it’s close to Halloween, no, that’s not blood.  We bought some red wax for our next batch.  There’s a pretty good reason for this.  The old wax we had was a neutral color.  Pretty much the same color.  This caused a slight problem.  Since we brush the wax on our cheese (store cheese is usually dipped in the wax), it was damn near impossible for us to figure out if we covered a spot or not.  We usually ended up doing four or five coats just to make sure.  The red wax made a huge difference.

That's Some Hot Jalapeno

See what I mean?  The red on yellow is a big improvement over yellow on yellow.

What you can’t see is the fans blowing over the stove.  This isn’t something you want to do in an enclosed space.  I wasn’t kidding when I said I was watching out for it burst into flames.  Out of picture is the fire extinguisher.

Fortunately, cheese wax cools pretty quick.  It probably took less than 15 minutes in total from melting the wax to apply two coats and doing some touch up. Slap on a label and you’re done.

The last step?  To the Cheese Cave!

Err … I mean the dorm fridge we have in the basement that serves as a perfect spot to age cheese.  The temperature is just right and a small dish of water provides just the right amount of moisture.  There the cheese will sit and age for 2 to 6 months, torturing us each time we open the door.

Is it a lot of work?  Yeah.  Most of a day.  Is it worth it?  God yes.  Six bucks of milk and we get two+ pounds over cheese.  Velveeta will never enter this house.

Cheese on the left. Steph on the right.
To the Cheese Cave!
The Cheese Cave!


Of the following two choices, which would you rather have?

Choice #1 – High fructose corn syrup, corn syrup, water, salt, celulose gum, molasses, potassium sorbate, sodium hexametaphosphate, citric acid, caramel color, natural and artificial flavors

Choice #2 – Sap

The first option is the ingredient list of one of the most popular syrup’s found on grocery shelves.  The second is what we’ll have in our pantry later this evening.

Yesterday, Steph and I went out to visit Tom, one of her co-workers.  They were having a syrup boil.  This was seriously the old fashion way of making syrup. By the time we arrived, they already had upwards of 150 gallons of sap waiting to be boiled.  We needed more of course – it’s about a 35 to 1 ratio – so we headed out to the trees with Tom.  He had already tapped about two dozen maple trees.  Some of the five gallon buckets were overflowing.  We ended up with roughly another 85 gallons that we took back to the boilers.

The boilers, wow, that was quite a setup.  Steph’s heading out later today to help with canning so I’ll see if she can get some pictures of them.  Basically, they are larger wood stoves with metal tub pans on top.  A smoke stack comes out of each one.  The stacks are important because inside each of them (well, one, the other wasn’t finished yet) there is 10 foot of coiled copper tubing.  The sap is poured into a large barrel that feeds into the copper tube.  This heats the sap up so that when it finally empties into the tub, it doesn’t reduce the heat too much.  (Last year, they did not have the copper and poured the barrels directly into the tub.  This stopped the boil each time.)

At that point, you sit around, chat, and watch the fire.  Add in more sap when the level gets low.  When you get hungry, someone will bring out venison sausage which tastes fantastic dipped in the boiling sap.  Have some maple tea (take one mug, dip into boiling sap, allow to cool, yum).

The entire process takes about 24 hours or so until its of good consistency.  And that’s it.

No hexametawhatamacallit.  No corn syrup.  Just fresh, natural syrup.

Who wouldn’t want that?