Recipes * Critters * Garden * Stories *

Thursday, June 30, 2016

The Greatest Honor

Just days after we celebrate our country's freedom, family is heading there, where it all began.

Freedoms everywhere are being squelched, civil rights are being trampled and lives are being viciously taken. We withstand it, but there is no communal response.

And so for ID 2016,
          In spite of the challenges of the First (and Second) amendments
               In spite of the bickering and privileged whining
                    In spite of It being far from perfect or fair,
                           I pledge allegiance.

I do not endorse Her fully and whole. I resent the 1%; I am shocked by the callous disregard for the mentally ill and victimized; I see cowardice in its lack of action against violent entertainment that is played out on our streets and in our homes. 

And to the Republic for which She stands.  
         One nation.
                  Under God.
                         Indivisible.

Working for a world of one people, one vision, indivisible rather than splintered by the inequities of  money, power, repute, language, color, culture.  In a world paralyzed by fear, how can anyone not consider it an honor and privilege to raise a voice to vote? 


Don't squander what so many others will never have.
With Liberty and Justice for All.

Tuesday, June 28, 2016

A Plan Without a Template

The garden is in neglect and the long 4th weekend is just in time for a day tending and fertilizing and providing extra water on these hot, hot summer days. I can't seem to keep Armenian cukes alive this year.  Something is eating them right down to the soil, along with the pole beans.

We've sprayed vinegar and water, snail bait, and kept a look out. Other than slugs, we don't see anything. Around it grows Japanese eggplant, tomatoes, 8 ball zukes, spaghetti squash, tomatoes, red and green bells, and more tomatoes. Did I mention tomatoes? I'll make another stab at replanting, but this will be the third go round.

Monday, June 27, 2016

The Liebster Award


Liebster Award: CityFolk Farmers

Cityfolk Farmers transports you from in front of your keyboard and plants you

in the middle of their life adventures on their little piece of heaven on earth.

Cityfolks shares their gardening process, successes and failures and then if that

is not interesting enough "we" the readers are taken into the kitchen for amazing

culinary creativity using the gifts from the earth! Cityfolk Farmers is a place of

heart and soul and some really cute critters too!

Get your cup of tea and relax here: 
http://cityfolkfarmers.blogspot.com





Saturday, June 25, 2016

Shrimp Louie


Here's a quick and easy hot weather treat.

The Shrimp Louie 

Two minute Dressing:
2/3 c. mayo (homemade or store bought)
2 T. sweet pickle relish
1/3 c. chili sauce
just a tiny, ever so small dash of vinegar
Mix. Chill.

The Salad:
Iceberg lettuce
Medium shrimp, precooked, tail off
Hard boiled eggs, halved
Wedged fresh tomatoes
Sliced fresh avocado
Sliced fresh cucumber
Slivered red and orange bell pepper

Friday, June 24, 2016

Big Brother's Alive and Well

Just for the record, we don't take too kindly to chemical companies messing with our food. What a foolish idea for anybody to let anybody or anything own both ends of the growing process.  These companies are producing the chemicals being sprayed while devising chemical-resistant crops so these poisons can continue to be used. Talk about insider trading.

Lots of folks don't think anything about crop spraying. They've been whipped into believing these killer chemicals are the best and only option to protect our crops.

But that's not true. There are other options for healthy wholesome food.  Consider this: chemicals are being sprayed at nearly every stage of a plant's development. It gets into the roots, up through the stalks into the vegetables and fruit. This level of pesticide doesn't wash off, so that juicy peach has more than juice trickling down your throat and into your bloodstream to who knows where. Stomach. Heart. Kidneys. Pancreas. Breast. Prostate. Brain. 

Like I said, not a fan.

Tuesday, June 21, 2016

Five!

Like Mary Poppins' carpet bag, we were astonished to discover five fledglings when they finally emerged from the owl box a week ago to finally try their wings.



Five!  

For weeks we have seen only three, and then there was a hint at 4.

We can't imagine how five birds this size could fit in the rather small owl box, but they do.



What a sensational time as they gather their confidence to fly for the first time. In one short week, their very first start has turned into anxious impatience waiting for just enough dusk to do it again.

Murphy

2016 is definitely the year of the bird.


A fledgling fell from his nest 30 feet up in the Pine out back. We hadn't noticed the huge nest at the crest of the tree. It was a Red Tailed Hawk whom we named Murphy after our fondness for our attorney.

We know the family. Father Hawk has a symbiotic relationship with the Hubs and they go squirrel hunting together. (The Hubs shoots, the Hawk eats.) A year ago, the Hawk pair raised three chicks who now include our place in their territory.

Murphy fell a long way. He wasn't scared at all as we gently lifted him and moved him under a shrub, the way wildlife pages suggested - to keep him out of direct sun and also out of open spaces where predators could spot him. We put a little dish of water nearby and waited for Mom and Dad to come.

Thursday, June 2, 2016

And Then There Were Three...

Here are the Barn Owlets at about 8 weeks.
Today the Hubs had the first *real* glimpse at the third baby.

An adjustment to the names of this friendly brood is in order!

Introducing
Hoot 'n Toot 'n Holler










Sunday, May 22, 2016

Hoot & Holler

Our Resident Hawk
You may recall that last summer we saw an encounter between a Barn Owl and a Hawk. The Owl had been chased into the trees and the branch could not sustain its weight. It flipped upside down, still clinging to the branch, and fell to the ground with a rather large thud.

The Hubs filmed it, and as walked closer for a better shot, his movements distracted the Hawk long enough for the Owl to get away. The Hawk turned out to be the Patriarch of a family of at least 5 Hawks in and around the place.

The Owl Box from scrap lumber
He and the Hubs have a very nice relationship. The Hawk sits quietly on the target out back for Randy to take out a couple of ground squirrels so he can relieve us of them. No foolin'.

Female Owl, Alba
Barn Owls have been on the brain ever since the Hubs found one huddling in the rafters of the unoccupied house next door in December.

The idea to build an owl box and put it out front at roughly the same height as the rafters was all the Hubs. He thought she would take to it if she found a mate.

And just like that, within a couple of months they had moved in.

She is beautifully speckled and has a perfect sweetheart face; he is snowy white with a large wing span and steely black eyes. We had a hunch their babies would be magnificent.


Male Owl, Tyto
Our living room has a big picture window and is roughly 100' from the owl box so every surface of the house has a pair of binoculars. Even the diningroom table.

There were weeks we barely saw her after that, and the only activity seemed to be when the male would hunt at night and bring her food as she sat on the nest. 

And then suddenly, activity.

Hoot, April 25
In mid-April the parents started acting awkward and nervous. They were looking down a lot and constantly repositioning themselves, as if trying not to step on something.

Two somethings, actually.  A facebook friend came up with the names Hoot and Holler. They are the cutest darn things.

Holler, May 7
It has brought us joy watching them, reading about them and seeing them grow. We feel honored to be trusted to be this close.

Hoot, May 15
Alba seems very comfortable around us, and the babies are always curious and poking their heads out to watch. They are curious when the dogs chase the stick, they watched us plant shrubs and now they like the sprinklers.  We curiously watch them, too - getting ready to try their wings - and how their now-really-cramped space is causing them trouble to stretch their wings up on the wall, or one sticking out the doorway, all tangled up.

Hoot & Holler, May 21
The other day I was smoothing some of the topsoil out front and glanced up over my shoulder to see Alba quietly watching me. I was probably 35 feet from her and so we chatted a while, about the yard and what it was going to look like. She seemed interested in my tone of voice if not the topic.

It might have been that moment when I realized the little speckled Owl that had been chased into the tree last summer had been Alba. Perhaps that brought her back to roost in the rafters next door, and why the owl box wasn't such a stretch for her to occupy.

Life finds its own hospitable environment. How lucky we are that it's here.

Easy Homemade Classic Vinaigrette

This is awesome with whatever you have on hand – regular lemons, Meyer lemons, and white vinegar can be swapped out for the balsamic, although I typically make it as written.

1 clove garlic or small shallot
Sea salt & pepper to taste
1 tsp Dijon mustard
2 T. balsamic vinegar
6 T. olive oil

Mash garlic, add the vinegar, mustard and pepper. Let stand 10 minutes. Add oil and emulsify – hand mash – or whirr in a little blender. I add some lemon zest before serving. Makes 1/2 cup. Store in a tight sealing jar up to a week.

Great Spice Company

We discovered a great place to get specialty spices and interesting combinations. There’s an awesome website with all sorts of tips on how to season, and you can buy in large or small quantities. https://www.spicejungle.com

We tried a Hickory Sea Salt, because we are trying to duplicate the intense flavor for the jerkey we love most without having a smoker. It was out of this world.  So the other night we tried it on baked chicken thighs.

{So about the 1500 mg of salt a day thing: we think by removing a lot of salt from the foods by making fresh, a little sprinkled on top won’t hurt.}

Fresh Beet Salad

A restaurant in town had a fresh beet salad that was delicious. I had actually never eaten fresh beets - I don't like them pickled from the jar and didn't know they were prepared another way. Silly me.

This salad had a delicious, smooth texture of the roasted beets, coupled with the lighter goat cheese chive mousse flavor, fresh greens with balsamic honey dressing...I really couldn't get over it. There were 4 (whole) beets per plate (2 red/2 golden) with a mound of Argula and Quinoa to the side drizzled with dressing and garnished with honey roasted almonds.

I brought together some different recipes here. It's mostly to give you an idea - but it is not perfected. Maybe you can do that and send it to me. This could easily be a veggie main entrée with some fresh bread and a cup of soup.

Ingredients.
Roasted beets
Argula salad mixed greens
Honey roasted almonds
Quinoa
Goat Cheese mousse
Balsamic honey dressing

Roasting the beets
You'll want to pick beets the same size, about 1 - 2". Heat oven to 400. Make an aluminum foil pocket and seal the beets together inside in a single layer. Bake on center rack for 40 minutes.  Cool slightly and rub with a paper towel to remove the peel. If it doesn't come off easily, return to the oven for 10 minutes more (the beets aren't done).  Once they're peeled, trim one end flat for the base and chill.

Safe Storage in the Fridge & Freezer

One of the hardest things to gauge is when thawed meats are still good if we don’t get around to cooking them right away.  It’s not so much a guessing game.

On behalf of everyone in government who works to keep your food safe, welcome to the FoodSafety.gov blog!  By Diane Van, USDA’s Food Safety and Inspection Service
 
Raw SteakDiane is the manager of the USDA’s Meat and Poultry Hotline. The Hotline is a toll-free telephone service that is available year round, Monday through Friday, to answer your questions about meat, poultry, and egg products. They receive over 80,000 calls a year from people like you who want to know how to prepare and store these foods safely. They also answer questions online at AskKaren.gov.
 
Most common questions.
 
How long can I keep meat in the refrigerator?
What would we do without our refrigerators! When it comes to appliances that keep our foods safe, the refrigerator may be the most important because it slows down the growth of bacteria that cause food poisoning. At temperatures between 40 and 140 °F, bacteria grows most rapidly. That’s why we call this temperature range “the Danger Zone.”
 
A refrigerator set to 40  °F or below will protect most foods – but not forever. The cool temperatures slow down bacterial growth but they don’t stop the growth completely. So, it’s important to use food in a timely fashion to help maintain freshness and quality. Over time, even chilled foods will spoil.

2 Hr Sandwich Bread: Serve with a Side of Soup

A friend shared some old Cooks Magazines and I’ve been enchanted by them. Not only do they have great recipes and tips, the chefs and bakers go through their failed attempts before coming up with the final recipe. That is so helpful.
 
Our family loves the no-knead Artisan bread recipe that takes 17 hours (mostly rise time), and has a showy appearance and a thick and flavorful all-around crust similar to sourdough. I couldn’t imagine a bread recipe could rise, rest, rise again and bake all in 2 hours. But it did.

0062 c. bread flour plus 6 Tablespoons whole wheat flour
2 1/4 teaspoons rapid rise yeast (or instant)
1 1/4 cups warm water (not cold)
2 T. butter
1 T. organic honey
1/8 t. pepper or other seasonings to taste
3/4 t. salt

011In a stand mixer you’ll be using the paddle mixer, not the bread hook or the whisk. Mix bread flour, whole wheat flour and yeast together. Add the warm water and the melted butter and honey and mix on low speed for 1 minute. Increase it to medium and mix for 2 more minutes.

Scrape down the bowl and paddle with a rubber spatula and mix it on medium another 2 minutes. Scrape down again, detach from the machine and leave the paddle standing in the batter. Cover in saran wrap, place in a warm spot and let rise until it’s double in size, about 20 minutes.

Homemade Version of Chinese Chicken Salad

Fresh and Easy
 
Frame 439
SALAD
1/2 package chow mein noodles
1/2 head of lettuce, sliced in strips
1/2 head shredded green cabbage
3 c. cut up and seasoned cooked chicken
1 medium carrot, slivered
4 green onions, thinly sliced
1 T. sesame seeds
mandarin oranges and slivered almonds for garnish

Prep salad, cover with plastic wrap and refrigerate.

DRESSING
1/3 c. oil
1/4 c. vinegar
1 T. sugar (or sugar substitute)
2 tsp low sodium soy sauce
1/2 tsp pepper
1/2 tsp ginger
1/4 tsp salt (we leave it out)

Combine everything but the oil and whisk vigorously as you slowly add the oil – or drizzle in a stand mixer so it blends well. Refrigerate an hour or more to blend the flavors.

To serve: Pour a modest amount of dressing with the salad, garnish and serve with additional dressing on the side.

The Ring Theory

sphereThis is from the Los Angeles Times, from April 07, 2013 – written by the brilliant Susan Silk and Barry Goldman

This article is my go-to place in all sorts of situations when you want to help but don’t know how. I hope you enjoy the great tips and insight.  -n

When Susan had breast cancer, we heard a lot of lame remarks, but our favorite came from one of Susan’s colleagues. She wanted, she needed, to visit Susan after the surgery, but Susan didn’t feel like having visitors, and she said so. Her colleague’s response? “This isn’t just about you.”

“It’s not?” Susan wondered. “My breast cancer is not about me? It’s about you?”

The same theme came up again when our friend Katie had a brain aneurysm. She was in intensive care for a long time and finally got out and into a step-down unit. She was no longer covered with tubes and lines and monitors, but she was still in rough shape. A friend came and saw her and then stepped into the hall with Katie’s husband, Pat. “I wasn’t prepared for this,” she told him. “I don’t know if I can handle it.”

This woman loves Katie, and she said what she did because the sight of Katie in this condition moved her so deeply. But it was the wrong thing to say. And it was wrong in the same way Susan’s colleague’s remark was wrong.

Susan has since developed a simple technique to help people avoid this mistake. It works for all kinds of crises: medical, legal, financial, romantic, even existential. She calls it the Ring Theory.

Draw a circle. This is the center ring. In it, put the name of the person at the center of the current trauma. For Katie’s aneurysm, that’s Katie. Now draw a larger circle around the first one. In that ring put the name of the person next closest to the trauma. In the case of Katie’s aneurysm, that was Katie’s husband, Pat. Repeat the process as many times as you need to. In each larger ring put the next closest people. Parents and children before more distant relatives: intimate friends in smaller rings, less intimate friends in larger ones. When you are done you have a Kvetching Order. One of Susan’s patients found it useful to tape it to her refrigerator.

Here are the rules.
The person in the center ring can say anything she wants to anyone, anywhere. She can kvetch and complain and whine and moan and curse the heavens and say, “Life is unfair” and “Why me?” That’s the one payoff for being in the center ring.

Everyone else can say those things too, but only to people in larger rings.

When you are talking to a person in a ring smaller than yours, someone closer to the center of the crisis, the goal is to help. Listening is often more helpful than talking. But if you’re going to open your mouth, ask yourself if what you are about to say is likely to provide comfort and support. If it isn’t, don’t say it. Don’t, for example, give advice. People who are suffering from trauma don’t need advice. They need comfort and support. So say, “I’m sorry” or “This must really be hard for you” or “Can I bring you a pot roast?” Don’t say, “You should hear what happened to me” or “Here’s what I would do if I were you.” And don’t say, “This is really bringing me down.”

If you want to scream or cry or complain, if you want to tell someone how shocked you are or how icky you feel, or whine about how it reminds you of all the terrible things that have happened to you lately, that’s fine. It’s a perfectly normal response. Just do it to someone in a bigger ring.
Comfort IN, dump OUT.

There was nothing wrong with Katie’s friend saying she was not prepared for how horrible Katie looked, or even that she didn’t think she could handle it. The mistake was that she said those things to Pat. She dumped IN.

Complaining to someone in a smaller ring than yours doesn’t do either of you any good. On the other hand, being supportive to her principal caregiver may be the best thing you can do for the patient.
Most of us know this. Almost nobody would complain to the patient about how rotten she looks. Almost no one would say that looking at her makes them think of the fragility of life and their own closeness to death. In other words, we know enough not to dump into the center ring. Ring Theory merely expands that intuition and makes it more concrete: Don’t just avoid dumping into the center ring, avoid dumping into any ring smaller than your own.

Remember, you can say whatever you want if you just wait until you’re talking to someone in a larger ring than yours.

St. Paddy's Shepherd's Pie

009I know, I don’t eat lamb, either, not until now. We are In Search Of low salt meals and corned beef isn’t quite on the menu yet, and St. Paddy’s Day needed some sort of traditional Irish meal, and that is how the idea of a Shepherd’s Pie came up.
 
Alton Brown is my go-to-guy - he taught me how to temper an egg so the macaroni and cheese sauce smoothly blends and clings just perfectly - and I had been trying to learn that for years.
 
And then there's the humor. He says: “I’ve always been a fan of shepherd’s pie — a cottage pie containing ground shepherd. In the event that a shepherd is not available, mutton or lamb may be used.”
 
We tried it on March 17th.  Well, actually we made it on the 17th but there was chicken that needed to be cooked, so it sat overnight in the fridge for the next day.  It goes together in a snap. You can make the filling and let it sit until dinner when you do the mashers and bake it whenever.
 
So then we tried it on the 25th, and the next month on the 7th, and again in May for guests on the 15th.

020

The recipe is killer good.

Phase 2: Devising a Welcome Mat

147

Here is what the pathetic front yard looked like after spending more money than I care to admit having it put in. Best we can figure, it wasn't properly prepared. We should have realized when the landscaper suggested we water it 90 minutes twice a day ... honestly, anything would grow with 3 hours of water.  What a ridiculous waste of natural resources.

pic 2 JuanSo we (read I) came up with a plan for the front space becoming more hospitable to our winged cohabitants, namely the bees / butterflies / hummingbirds.  We are very concerned about the bees. Every February or March we see truckloads of beehives carted in to pollinate the almond trees. They can’t precisely predict when the trees will bloom, so the bees come in and wait sometimes a week or more for food.  The hungry bees are all over our place – you hear a loud drone of buzzing in our Italian Cypress trees from the porch and they hover over wild grasses looking for flowers. They're starving.

Pic 3 JuanBees have it hard. We percolated on this a while and an idea hatched to contour the ground with topsoil, add natural elements like rock and tanbark and flagstone walkways and plant a variety of perennial flowering shrubs they love, including ground cover, wildflowers and herbs.  Toss out a welcome mat for them, but do it in as natural a way as possible to tie in to the surrounding fields.

004I'm a constantly surprised Idea Person so the actual follow through is always ALWAYS a shocker -- whoa! this is a lot of work! this is taking way more time than I expected! look at the cost!  I'm the LETSDOIT gal.

002I conducted some official research (meaning I looked at pictures online) and came up with a 'sort of' plan. We will reuse the irrigation system. It needs to look purposefully random, but it is hard to explain that to our landscaper, a 76 Basque immigrant who lives in the concrete world of absolutes and has limited English. Nevertheless his crew moved around the mountain of topsoil and will be moving around two more mountains of rock, all the heavy stuff we can't do. Then we're on our own to achieve the goal.


003I am nervous the Hubs won't like it, and I am nervous it will need a lot of tending, but still jumped in with both feet.  Juan scraped off the grass and rototilled it.  They wheel barrowed 20 yards of topsoil around, and there's 80 tons of rock to go.

Hey it's only a 5,000 sq ft space. Easy peasy. Pity the Hubs, do.

Our Go-To Meatball Recipe

This is an absolutely wonderful meatball recipe that we modified for ourselves.

63324

3/4 lbs lean ground beef
1 1/2 lbs lean ground turkey
In a large mixing bowl combine with:
2 beaten eggs (or substitute eggbeaters)
4 cloves of minced garlic
1 T. Worcestershire
3/4 c bread crumbs — add or subtract as needed
1/2 c. chopped onion
2 T. bottled yellow mustard
2 teaspoon red pepper flakes
2 teaspoon Cajun seasoning
Form into 1 or 1 1/2″ meatballs

 Spray baking sheets liberally with cooking spray; Bake 370 for 15 minutes. Reserve juice to add to spaghetti sauce. They freeze beautifully.  Makes about 30.

From Bearnesta, AllRecipes.  http://allrecipes.com/recipe/72595/the-best-meatballs-youll-ever-have/photos/63324/

Dinner the Long Way

kitchen-cartoon-style-background-illustration-vintage-49413931
As I munch on 100 calorie popcorn and wonder about dinner, the telltale signs of fatigue are setting in. After the first big burst of 10-15 lbs we are fighting to keep it off. I eye the treadmill every day but haven’t climbed on. I do dust it, though.
 
I’m not gonna lie. The new food that I want to have tons of flavor and fun to eat takes more time and research to put the meal together. And those lazy dieters just blew it off all weekend, so here is Tuesday with no plan and the need for meals from scratch.

Low Everything meals don’t speed from idea to execution. Last night’s dinner was an impromptu toss up chicken breast marinated and baked with Mediterranean spices, balsamic vinegar, and served with a side salad and whipped squash. Bleh. I am clearly not ready for a shoot-from-the-hip impromptu menu yet.

I'm kind of missing the old days of opening a can of chili, tossing in a cup of cooked pasta and serving with a side of greens in under 15 minutes, except for the indigestion.

003The kitchen is a happy space with the four-legged taste testers trailing around waiting for a carrot or a crust of bread. It is their job. They take it seriously. We have a checkerboard floor.

The Hubs makes his rounds to see where the good smells are coming from. He’s interested in seasonings and flavors, and we build recipes together. He likes to cook but having the menu set is key to keeping with it. Don’t get me wrong, we are moving forward with the new food groups.  It’s just using new muscles with an already busy life.

I don’t know why we didn’t carve out time to shop for ingredients for the week, or slice up baked turkey for sandwiches. We had time to make salads and marinate meat for the fridge and plan out the week. I played around with bread instead, and created a tasty omelet.

Maybe it’s the death knoll of diets ~ not being organized. When the enthusiasm starts to wane and gives way to old habits because it’s convenient and you know all the shortcuts, and you talk yourself into believing one night won’t hurt.

Even with the Hubs' surgery, and believing wholly that what we eat is a matter of life and death, it's still hard!  I truly believe we don’t have a choice if we are going to walk the walk ... and I think prepping is the key so the weekdays and busy weekend meals go together in a breeze. So tonight I’ll invest a little time to make it quick and convenient.  Maybe even spend half an hour on the treadmill, you know, for solidarity.  Maybe.