With a little help.

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More help then not, by far.  Still... the roof shovel was assembled and put into use.  One of the neighbors worked with a shovel, to one side of the roof, and I grabbed a ladder and went to the back porch roof, with a shovel.  It was a bit of work.  And, walking through deep snow, my feet got wet and cold.  Cold isn't a major issue, though I did need gloves.

The roof shovel does okay.  It will do much better if I get out right after a heavy snow though.  This snow was fairly packed, so it took a good deal of effort to take it down.  I know, for sure, that the more dangerous part has been removed.  I didn't look much beyond that, though I think the roof has been well treated.  Still, if it warms I may go out in an attempt to pull more down.  Just... because?  Or just in case?  Or because I can, want to, should, or in an abundance of caution?  Yeah shut up.  :p

I did work well enough to get that rattle.  Not that I did much work, just that I haven't been working much.

One of the cuts of meat thawing is a roast of some sort.  Generally I only like chuck.  Sirloin, round, and others, are all too lean for my taste.  And, yet, I took the advice of my butcher, spoke with my mother, and... well... I have some.  As such, I'll work on them.  Not tonight, but tomorrow I hope, I plan to pressure cook that roast.  It's a lot of meat, and to me a bit dull.  Still, if worked a bit, spiced, and doctored, it might do.  I have never known what to do with the leftovers though.  They really are dry tough mild-flavored cuts.  Then I saw it.

My mother used to do this as well.  She would do it with chicken, beef, maybe even pork.  It was a way to change up leftover meats, and odd parts perhaps.  As a kid, I didn't care for it, though I did eat it.  It, often, has a... liver-like flavor.  Something about breaking down meats.  Or that is how I remember it.  It didn't matter if it was foul or red meat, it just... gets an odd flavor when ground.  Still... as time has changed, I sure enjoy liverwurst.  And that is much stronger liver-flavored than these others, I think?  So, I might, with homemade mayo, try making a beef spread with the leftovers.  Hey, I'm trying.  As to parting it out and covering with ghee?  If I could keep up on ghee, I would.  Perhaps making three or four servings for a couple week period.  Though I think, if quartered, a "serving" could last several days.  Just thinking on food again.  Not sure I'll make it, but... we'll see.

Oh, but I am certainly not hand grinding the beef, if I do it.  Food processors are the only way.  Barring that, wife or children, or I'll just chew on chunks until it is gone.  *grins*

Good day, and maybe good night.