Frugal living tip #45. November 12, 2009
Posted by ourfriendben in critters, gardening, homesteading, recipes, wit and wisdom.Tags: attracting backyard birds, backyard birdfeeding, frugal living, frugal living tips, homemade birdfeeders
5 comments
Silence Dogood here. At Poor Richard’s Almanac, we’ve been giving you a Frugal Living Tip every week in 2009 to try to help us all get through a very tough economic year. This week, our tip is for the birds.
Many of us love to invite the wild birds to our backyards by setting out seed and treats. But as you know if you maintain birdfeeders, those costs can mount up fast! We’ve seen seed wreaths and other treats offered for $18.95 each. And even if you skip the fancy stuff, it’s amazing how fast birds (especially when assisted by squirrels) can polish off a feeder full of seed. So here are some tips to help you enjoy your birds without going broke:
* Buy the basics. Black oil sunflower seed and white millet attract the widest species of birds, so buy them separately and skip the fancy mixtures. Use black oil sunflower straight in your tube feeders, and mix it half-and-half with millet in your cabin (hopper) feeder.
* Skip the nyjer. Nyger thistle (also called niger) is a high-priced seed that’s supposed to be irresistible to goldfinches, and you have to buy a special feeder to contain the tiny seeds. Well, guess what? Our goldfinches prefer plain old black oil sunflower seed to nyjer. Save your money.
* Forget the pricey feeders. You can buy plastic tube feeders from Droll Yankees (who make the the best feeders on the market) for $7.95. We were dubious, but wanted to try one of these affordable feeders to see how it held up. Our backyard birds prefer this feeder to any of our more expensive ones, and not only has it held up perfectly for three years now, but it’s the one we keep going year-round (two, actually, we just had to buy another one). We got ours at our local Agway, but I’m sure they’re available wherever backyard birdfeeders are sold. If spending even $8 on a birdfeeder is too much, you can buy a little kit that will convert an empty 2-litre soda bottle into a tube feeder for $2.95. It looks as good as any tube feeder and holds a ton of seed so you won’t have to refill it as often as a standard tube feeder. And why buy a ground (tray) feeder when you can simply scatter seed on the ground? Our birds love foraging in the leaves beneath our tube and cabin feeders.
* Buy suet, not suet cakes. Every winter, our local grocery offers bags of suet for a fraction the cost of suet cakes. If you save the mesh bags you buy onions in, you can put chunks of suet in the empty bags and hang them out for woodpeckers, chickadees, hawks, and other suet-lovers.
* Or make your own suet cakes. Melt chunks of suet over low heat, stir in peanut butter, bacon fat, and/or lard if desired, add birdseed (you can of course add nuts and/or raisins, too, if you want), then pour the mixture into empty tuna or cat-food cans and freeze it. Once they’ve solidified, remove your homemade suet cakes from the cans and store them in a plastic freezer bag until you’re ready to set them out in your suet cages.
* Make peanut butter pinecones. Buy a big jar of store-brand peanut butter on sale. Wrap yarn around the top ring of scales on each pinecone and tie it to make a loop for hanging. Using a knife or spoon, press peanut butter into the scales, then roll each pinecone in birdseed. Hang them from a tree or bush where you can watch the action from a convenient window.
* Make bagel wreaths. One bagel can go a long way when it comes to making seed wreaths for your backyard birds, and a stale one works even better than a fresh one. Slice your bagel into 1/4-inch-thick slices, and string a yarn loop for hanging through the hole in each slice. Coat one side of each slice with peanut butter, press it into birdseed, and hang.
* Offer stale baked goods. Any leftovers are welcome treats for your flying friends, as long as they don’t contain chocolate, which is toxic to birds as it is to pets. Bread, muffins, biscuits, crackers, cornbread, doughnuts, pizza crust, croutons—if you have leftovers that have been sitting a little too long, this is a great way to use them.
* Grow your own. If you’re a gardener, choose landscape plants that offer seeds or fruit for birds as well as delight to you. Roses with big hips, crabapples, coneflowers, viburnums, sunflowers—the list is endless. You can even grow a garden especially for the birds, with ornamental corn, millet, sorghum, sunflowers, safflower, and other treats. But there’s no reason to go to this extreme (unless you’d find it a fun family project) when you can fill your yard with plants that do double duty as ornamentals (for you) and edibles (for your birds).
* Just add water. Remember that water attracts more species of birds than any type of seed, and it’s the cheapest way to attract backyard birds to your yard.
* Make a mess. Well, maybe this is really the cheapest way to attract birds, if you have a discreet place to make one: a stick pile. A pile of small branches and twigs will give birds shelter and protection from predators. And gardeners, leaving your dead grasses and perennials up until spring will shelter and feed birds, too!
If you all have great frugal birdfeeding tips to share, we’d love to hear them!
‘Til next time,
Silence
But then comes the morning. November 11, 2009
Posted by ourfriendben in wit and wisdom.Tags: Veterans Day
2 comments
Today, November 11, is Veterans Day, and as our blog, Poor Richard’s Almanac, celebrates the Founding Fathers and all that they stood for and sacrificed for America’s freedom, it seems only fitting that we should mark the occasion. This day is especially dear to our friend Ben, whose beloved Mama was born on this day and lost far too soon.
A number of our favorite blogs have written beautiful tributes to the day. We suggest that you head over and check them out: Alan Roberts of Roberts Roost (http://www.robertsroostfarm.com/); Nancy Bond of Soliloquy (http://nancybond.wordpress.com/); Kim of The Inadvertent Farmer (http://sweetgrace.typepad.com/the_inadvertent_farmer/); Jean Bradbury (http://jeanbradbury.blogspot.com/). All bear the common theme of the blood-red poppies of Flanders Field, and Jean even explains why they grew there after World War I, something I’d never known.
To my mother, born on this day; to my father, cousins, uncles, great-uncles, and all my relatives who have fought for freedom, back even to those who fought in the Revolutionary War; to my friends, whose older siblings fought and sometimes died in more recent wars; to my brother, former Attorney General for the Army, and the children whose freedoms he strove to protect; to all of you, born in this generous time: God bless you and keep you.
There is no strife that can outlast time.
There is no hate that can outlast love.
There is no tyranny that can outlast death.
There is no nightmare that can outlast hope.
There is no darkness that can outlast day:
We may be blinded by its deepening shades,
But then comes the morning.
Running out of gas. November 11, 2009
Posted by ourfriendben in homesteading, wit and wisdom.Tags: countertop burners, electric burners, emergency preparedness, gas stoves, preparedness, propane stoves
6 comments
Silence Dogood here (again). When our friend Ben and I moved to our cottage home, Hawk’s Haven, located in the precise middle of nowhere, PA, we inherited a big old gas stove along with the house. To my ongoing amusement, it’s a Caloric stove. (No kidding.) I guess there was actually a time when “caloric” was considered a good thing!
I love gas stoves for three reasons: First, you can control the amount of heat you’re using with total precision. Second, once you turn off a burner, it’s off, unlike electric stoves with burners that cool down slowly so food can burn even when the burner’s been turned off. And third, even with an electronically-triggered gas stove like ours, if the power goes off, you can still turn on the burner, light it with a match, and keep on cooking. Let me tell you, that’s a good feeling.
However, I didn’t realize that the “gas” used by gas stoves was actually propane; I guess I thought it was natural gas, despite the tank outside the kitchen door. Fortunately, the folks who’d supplied the propane to the previous owners continued to supply it to us, and patiently explained one or two things to me along the way. They also suggested, repeatedly, that I get rid of the old behemoth and buy a modern gas stove. But I love my ancient stove, even though only three of the burners have ever worked.
Let me just say that cooking an elaborate meal on three burners can be a real challenge. Besides switching off pans with the dexterity and elan of a real chef tossing crepes or omelettes, I’ve resorted to using my slow cooker, rice cooker, and toaster oven at various times to make up for the missing burner. So you can imagine my delight when our friend Ben and I wandered into Big Lots last weekend to try to find a door mat to replace the one our puppy Shiloh had chewed up and, lo and behold, there was a countertop burner for $12. Yes! Finally, a fourth burner.
You’d have thought this might have occurred to me long ago, but Luddites that we are, familiarity with any sort of gadgetry is completely alien to us. Each new acquisition is not only a revelation, it typically requires endless agonizing in the “Do we really need this?” vein before a purchase is made. Not this time, though. I really, really needed that burner, not every day, but probably a couple of times a week, and definitely for any special occasion.
All I can say is, thank God we bought it. The very next night, I put sweet potatoes in the oven, chopped up a pan full of green beans, made a huge tossed salad (a nightly staple here), and was getting ready to make rice in our rice cooker. But first, I noticed something a little odd: The oven didn’t seem to be coming on. Turning on the burner under the green beans, I noticed the same thing: no flame, no gas smell. I tried the other two working burners: nothing. I turned on a burner and lit a match: nothing. Oh, no: Apparently we’d run completely out of propane. Whatever happened to auto-fill?!!
I guess we could have put the sweet potatoes in the toaster oven, if we’d been willing to wait a few hours to eat them, but I tossed them in the fridge instead, took the countertop burner out of its box and plugged it in, turned on the rice cooker, and put the pot of green beans on the electric burner. We had a simple supper of green beans and rice with a huge salad. It wasn’t quite the supper I’d envisioned, but fortunately OFB and I both love green beans and rice, so we were able to make do and be grateful for hot food in cold weather.
The next day, the propane people arrived and refilled our tank. Our ancient stove was back in business. But this experience had taught me a useful lesson: Just as a gas stove can be invaluable in a power outage, an electric burner can be a godsend if you run out of gas.
Do you have a backup?
‘Til next time,
Silence
“Stir-fry? Yuck!!!” November 11, 2009
Posted by ourfriendben in homesteading, recipes, wit and wisdom.Tags: Mediterranean stir-fry, pasta primavera, stir-fry, veggie stir-fry
4 comments
Silence Dogood here. Last week, our friend Ben and I had invited our friend Rob over for dinner and a movie. I found myself craving stir-fry, and also realized that I had a perfect assortment of ingredients for it: broccoli, snow peas, mushrooms, onions, garlic, yellow and orange bell peppers, slivered almonds. So I’d made a huge salad and cut up all the veggies when Rob arrived, sauntered into the kitchen, and asked what was for supper.
“Stir-fry and salad!” I said cheerfully.
“Uh, stir-fry?!” Rob said, turning green. “You don’t mean, uh, like a Chinese stir-fry, do you?!!”
Well, I had meant like a Chinese stir-fry, actually. I’d been planning to add cubed tofu, tamari, a little miso paste, minced fresh ginger, and maybe a touch of Chinese five-spice powder or even a little dash of General Tso’s or orange sauce. But needless to say, Rob’s horrified expression brought me up short. In all the excitement, I’d forgotten how much Rob hated American-style Chinese food. Brought up all over the world, but having spent his formative years in Hong Kong, Rob loves Chinese food. Or, I should say, he loves authentic Chinese food. But he hates the “Chinese” restaurant food those of us who’ve never been to China know and love here.
Yikes!!! Now what?!! I guess I could have sent OFB and Rob on an expedition for takeout pizza. But there were all those beautiful veggies staring me in the face. Drawing inspiration from one of my heroes, Julia Child, who said one should never apologize for one’s cooking no matter what, I drew myself up to my full 5’5″, smiled brightly, and said, “No, of course I don’t mean Chinese stir-fry. Don’t panic, you’ll love this!”
Good-bye, tofu, tamari, miso, ginger, five-spice blend, General Tso and company. Hello… what?!!
Hmmmm. Hello, Mediterranean stir-fry. One of the tricks of a good stir-fry is to cook everything just exactly enough. In my view, Chinese restaurant chefs have this down to a science, but having never been in a Chinese kitchen, I’ve had to come up with my own system. So here’s what I did:
First, I splashed some extra-virgin olive oil into one of my heavy LeCreuset Dutch ovens. As it was heating up, I added a mix of dried oregano, basil, thyme, marjoram, and rosemary, along with lots of salt (we like RealSalt, Herbamare, and Trocomare) and lemon pepper, and some Szechuan peppercorns (hoping Rob would enjoy their hot, lemony flavor without recognizing them as “Chinese”). Meanwhile, I brought water to boil in a smaller pot and added the broccoli.
I added the diced onions and minced garlic to the olive oil, herbs and spices. When the onions had clarified, I added the sliced mushrooms. Then I put the rice in the rice cooker and turned it on. The second the broccoli, still bright green, was fork-tender, I took it off the heat, drained it, and ran it under cold water to stop the cooking process. By now the big pot needed a bit of moisture, so I added a big splash of veggie stock to keep everything from sticking.
Now I added the bell pepper pieces to the stir-fry pot, and a couple of minutes later, tossed in the broccoli. After giving everything a good stir, I added the trimmed snow peas and covered the pot. The second the snow peas were tender, I tossed in the slivered almonds, turned off the burner, and served up the salads and big plates of rice topped with stir-fried veggies.
Watching Rob nervously (and discreetly kicking OFB to make sure he didn’t say anything), I said, “Well? How do you like the stir-fry? It doesn’t taste Chinese, does it?”
“No, it’s good!” (Gee, thanks.) But I guess he meant it, since he and OFB each had two heaping helpings and Rob even ate the remaining veggies plain once the rice ran out.
I thought it was good, too, but I’d still have liked my “Chinese” version better. But if you have a stir-fry hater in your house, you might give this version a try. Or, instead, do what all of you have doubtless been thinking of all along—and maybe I would have, too, if I hadn’t been so disconcerted—and serve it over pasta instead of rice, with some grated Parmesan or Asiago. “Stir-fry? Yuck!!!” “Pasta primavera? Yum!!!”
‘Til next time,
Silence
Pumpkin seeds redux. November 10, 2009
Posted by ourfriendben in recipes, Uncategorized, wit and wisdom.Tags: health benefits of pumpkin seeds, Herbamare, pepitas, pumpkin seed recipes, pumpkin seeds, Trocomare
5 comments
Silence Dogood here. After writing a post last week called “Clarification: pumpkin seeds” (which see) about whether you had to either peel the hulls off pumpkin seeds or get hulless pumpkin seeds in order to eat them, I got lots of good advice and techniques from readers on thier preferences. I’d been confused, since not only are pepitas, the wonderful, crunchy-salty pumpkin seeds available as snacks in stores, always green, not white like normal pumpkin seeds in their hulls, but I’d read that the white pumpkin seeds had to be hulled—a horrifically difficult and time-consuming process—in order to be edible. Reader consensus said “Not so!” Most folks simply roasted their pumpkin seeds, hulls and all, with a little olive oil and salt until they were crispy-crunchy; some preferred roasted winter squash seeds.
Here at Hawk’s Haven, our pumpkins and winter squash are still playing their part in our Harvest Home display, so I haven’t had a chance to cut them open and extract the seeds and won’t until after Thanksgiving. But boy, was I hungry for pepitas after reading all this good advice! Our friend Ben and I enjoy the tasty pumpkin seeds as snacks and tossed onto salads as a healthy, crunchy replacement for croutons. Yum!
I had pumpkin seeds in the back of my mind when I went to a local health food store to try to find Trocomare, since I’d run out. Bear with me, please, while I tell you more about this. This particular health food store sells two hot, homemade soups every day, as well as sandwiches. I’m very picky about soup, but reading their ingredient lists—not to mention smelling and looking at the soups—I had to admit, they looked (and smelled) good. And yowie zowie, they were! But one ever-present ingredient puzzled me: Herbamare. “What’s Herbamare?!” I asked. “It’s a Swiss herbal salt mixture,” the cashier told me, directing me to the condiments aisle.
Sure enough, there were canisters of Herbamare and its spicier cousin, Trocomare. I quote: “Trocomare is made according to the original recipe of the world famous Swiss naturopath Alfred Vogel and is prepared with fresh, organically grown herbs. The fresh herbs are combined with natural sea salt and allowed to steep for up to one year before the moisture is removed by a special vacuum process at low temperature. This steeping process integrates the full herb and vegetable flavour into the salt crystal.” The ingredients list names sea salt, organic celery leaves, organic leek, organic cress (water and garden), organic onion, organic chive, organic parsley, organic lovage, organic garlic, organic basil, organic marjoram, organic rosemary, organic thyme, kelp (with trace iodine). Chile pepper and a little horseradish give Trocomare the zing that the otherwise similar Herbamare lacks (though it, too, is wonderfully flavorful).
Returning to pumpkin seeds, I was lucky enough to find the Trocomare on sale, and managed to remember that I was craving those pepitas. Sure enough, there were big, beautiful bags of green pumpkin seeds, and better yet, they too were on sale! I grabbed one and headed to the checkout counter. Once home, I opened the bag of pumpkin seeds—big and gorgeously green—and tasted one. Oh, dear. Living up to the reputation of health food, it was completely flavorless. Something had to be done!
Okay, okay, every single recipe for roasted pumpkin seeds insists that you spread the seeds out on a cookie sheet and roast them in the oven, stirring constantly. But once anything goes in the oven, I myself tend to assume it’s on its own until its cooking time is up. Numerous sheets of burnt cookies have taught me not to try this with something as delicate as pumpkin seeds. But there was no way we could eat these uncooked seeds as is. Even OFB wouldn’t put up with this. What to do?!
Staring at the bag of seeds and the canister of Trocomare, I had what a dear friend’s mother deathlessly referred to as “a rush of brains to the head.” Grabbing one of my heavy LeCreuset Dutch ovens, I splashed in some extra-virgin olive oil and turned the gas on low. I added a liberal amount of Trocomare and tossed in a mix of dried basil, oregano, thyme, rosemary, and marjoram. When the oil was hot, I poured in the pumpkin seeds and stirred constantly until the seeds were well coated and thoroughly hot. Then I turned off the burner and let the whole thing cool down.
When the pumpkin seeds had cooled from hot to warm, I tasted a spoonful. Yum!!! And when our friend Ben came home, I offered him a heaping spoonful along with some cheese and crackers as a snack to hold him over ’til dinner. You should have heard the raves (and demands for more). The olive oil-Trocomare-dried herb-pumpkin seed mix was a hit!
Note: They’re easy to store in the fridge, too, until needed for snacks or salads. We always enjoy hulled sunflower seeds, too, but as far as we’re concerned, pepitas rule. They are so delicious, and they provide numerous health benefits. Here are a few of the claims made for pumpkin seeds: prostate protection, improved bladder function, relief from depression, anti-inflammatory benefits, prevention of cancer and osteoporosis, prevention of parasites and kidney stones, lower cholesterol, and added magnesium. Wow!!!
‘Til next time,
Silence
Inspiration from the garden. November 9, 2009
Posted by ourfriendben in gardening, wit and wisdom.Tags: famous gardening quotes, gardening quotes, inspiration from the garden
6 comments
It’s me, Richard Saunders of Poor Richard’s Almanac fame, here today with some garden-inspired quotes to get us going on a Monday morning. It may be autumn, but Nature’s grand display isn’t over yet! We could all use some of the optimism of the gardener—the confidence that spring will follow winter as the day the night, that every year brings the hope of a new garden, and that a mistake can always be turned into a triumph with the help of a good eye and a good spade—to look at the week—and the world—in a whole new way. See which of these quotes speaks to you!
If you have a garden and a library, you have everything you need.—Marcus Tullius Cicero
Even if something is left undone, everyone must take time to sit and watch the leaves turn.—Elizabeth Lawrence
Autumn is a second spring when every leaf is a flower.—Albert Camus
An optimistic gardener is one who believes that whatever goes down must come up.—Leslie Hall
Some people are always grumbling that roses have thorns. I am thankful that thorns have roses.—Alphonse Karr
The greatest service which can be rendered any country is to add a useful plant to its culture.—Thomas Jefferson
Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them.—Anonymous
Gardens are not made by singing “Oh, how beautiful,” and sitting in the shade.—Rudyard Kipling
Men must not turn into bees, and kill themselves in stinging others.—Sir Francis Bacon
Though an old man, I am but a young gardener.—Thomas Jefferson
Gardening requires lots of water—most of it in the form of perspiration.—Lou Erickson
I will love the light for it shows me the way, yet I will endure the darkness because it shows me the stars.—Og Mandino [OK, this may not be about gardening per se, but it still fits into the nature theme!---RS]
Now I’m motivated to go water my hot peppers and fill the bird feeders! How about you? And which of your favorite gardening quotes have I forgotten?
Comforting treats for cold weather. November 8, 2009
Posted by ourfriendben in homesteading, recipes, Uncategorized, wit and wisdom.Tags: boiled custard, brown sugar fudge, penuche, winter salads
2 comments
Silence Dogood here. Brrrr, it’s cold! And the holiday season is already upon us: Hallowe’en, Harvest Home, Advent, Thanksgiving, Christmas or Hanukkah, New Year’s, and on and on. I don’t know about you, but I think we could all use some comforting treats ’round about now. Here are two classic sweet treats and a hearty winter salad to get you started:
Penuche
This delicious, creamy brown-sugar fudge was a treat we looked forward to all year; my mother only made it at Christmas. But I think it’s even more suitable for Thanksgiving!
2 cups dark brown sugar
1 cup whole milk, half-and-half, or light cream
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 cup pecan pieces
Stir the brown sugar, salt, and milk on low until the sugar dissolves. Turn up the heat, stirring frequently, until the mixture comes to a low boil. Continue to cook and stir until the fudge reaches the soft ball stage (238 degrees F). Then add the butter, take the pan off the heat, and set it in a larger pan (or sink) of cold water. Beat the fudge until it is smooth and creamy, then add the vanilla and pecans. Pour into a greased square (8 x 8″) cake pan, pour onto a greased platter, or pour into a greased plastic container, smoothing with a spoon. Cover with plastic wrap and put in the refrigerator until the fudge is set. Once the penuche has hardened, use a buttered knife to cut it into squares.
Boiled Custard
You probably think of custard as having a pudding- or flanlike texture, but this thick, delicious boiled custard is a drink. This old-fashioned treat can be served warm or chilled, and was originally the ultimate comfort food for kids with sore throats, since it’s delicious, nourishing, and easy to swallow. If you’re not a fan of bourbon- or rum-laced eggnog, try this as an alternative to the gummy, nasty commercial eggnogs and I guarantee you’ll start an instant Christmas tradition! This is my great-aunt’s recipe, and I’ve enjoyed it all my life.
2 cups whole milk
1/4 cup sugar
3 egg yolks or 2 whole eggs (if you use the yolks, you can make either meringue for a pie or baked meringues with the whites, so easy and good!)
1 teaspoon vanilla
tiny pinch (just a few grains) salt
Put sugar in a bowl. Add yolks or eggs and salt and beat with a wire whisk. Scald the milk—bring it just to boiling in a heavy-bottomed pan—and pour over the sugar/egg mixture, beating constantly with the whisk. Return to the pan over low heat and beat constantly until slightly thickened, never letting the custard boil. This will take at least 15 minutes. Allow to cool slightly and add vanilla. Serve warm or chilled, with or withour whipped cream on top. If chilled, whisk again before serving to homogenize. This recipe only makes one serving, so multiply the recipe by the number of people you’re making it for.
Wonderful Winter Salad
Rich and inviting, this hearty salad entices you to add body through both flavor and texture. It also just begs to be experimented with. I’ve given a number of options below, but you could also enrich it with toppings ranging from crumbled bacon to crunchy homemade croutons or even a scattering of Pepperidge Farm Herb Stuffing Mix right out of the bag. Try anything that sounds good to you and find your own favorite, and soon you’ll find that you’re addicted to this great cold-weather salad!
1 head frisee, torn into bite-size pieces
1/2 bag baby arugula
1 head radicchio, cut into 1/2-inch slices
1 head endive, cut into 1/2-inch slices
1 small head green or red Romaine lettuce, cut into 1/2-inch slices
1 bunch curly kale, chopped (optional)
1 large red onion, diced
1 bunch scallions (green onions), chopped
1 carton crumbled Gorgonzola, blue, or feta cheese
1/2 cup toasted walnut, black walnut, hickory, pecan, almond, or hazelnut pieces
Fruit: any combination of sliced pears, seedless red or purple grapes, crunchy apples, Mandarin oranges, orange or grapefruit sections, and dried cranberries (“craisins”)
Alternative: red and/or golden beets, canned, or cooked, cooled, peeled and sliced, then diced, instead of the fruit (or be brave and try the beets in combination with mandarin oranges or grapefruit!)
salt (we like RealSalt or Trocamare) and pepper to taste
Combine all the greens, tossing to break apart the sliced greens and create a colorful combination. Add the onion and scallions, nuts, cheese, fruit, and beets (if using). Toss again to mix thoroughly. This will make a large salad, which will keep nicely for the next day’s supper if not completely devoured on the spot. So rather than dressing the entire salad, add dressing to each individual salad bowl. Dressing options include simple olive oil and balsamic vinegar, Greek dressing, olive oil and lemon juice, blush wine vinaigrette, red wine vinaigrette, or a mustard vinaigrette. Provide salt and pepper to taste. Yum!!!
This hearty salad is a perfect accompaniment to soup or stew and rice, to a Stroganoff, to baked chcken and potatoes, or to a creamy pasta (including mac’n'cheese) and baked sweet potatoes. Is your mouth watering yet? I think I’d better get a move on to the grocery and pick up more locally-grown frisee so I can make some tonight to go with my Incredible Lentil, Curried Carrot, and Seasoned Mashed Potato Shepherd’s Pie!
‘Til next time,
Silence
Rats!!! (and mice) November 7, 2009
Posted by ourfriendben in chickens, critters, gardening, homesteading, pets, wit and wisdom.Tags: mice, pest control, rat zapper, rats, rodents, safe rodent control, vermin
9 comments
Readers, please cover your eyes if you can’t imagine a mouse in your house or greenhouse, or a (shudder) rat in your garage, attic, or chicken coop. Relief is only a (mouse) click away! (Sorry, I can never resist a pun.)
Our friend Ben’s family home was out in the country, and while there were no working farms around us, there was plenty of open space, including our 3 1/4-acre property. Every fall, the onset of cold weather signalled the field mice that it was time to leave their rapidly cooling nests and head into our Colonial home for the winter. Mercifully, there were never all that many, but we typically had at least one (or three) every winter.
Most of the time, my parents kept a snap-trap (the classic mousetrap) baited and set under the kitchen sink. As far as I know, my mother refused ever to look under the sink for any reason, but my father occasionally remembered to check the trap, especially if the horrendous stench of putrefying mouse provided a subtle reminder.
The experience of discovering and disposing of dead, decaying mice apparently was a bit much even for Father, though, and eventually he had the bright idea to put out mouse poison under the sink instead. Bad, bad idea!!! A poisoned mouse doesn’t just drop on the spot, clutching its stomach and giving deathbed orations like a Shakespearian actor. Instead, it will crawl quietly back into its hole in the wall to die. Into its, furthermore, completely inacessible hole in the wall, where it will stink to high heaven for a very, very long time, in a manner completely unrelated to its size. Our friend Ben has never forgotten that very distinctive smell, and sometimes I think I will carry the memory of it in my nostrils ’til I die. Certainly, it’s not a smell I ever want to encounter again in this life.
Unfortunately from the rodent-population point of view, Hawk’s Haven, the cottage home our friend Ben and Silence Dogood share in the precise middle of nowhere, PA, is surrounded by working farm fields. This is very rich territory for mice and voles of all types and stripes, and the farmers’ corncribs and barns are open invitations to rats as well. To make matters worse, our quaint country cottage is an old, rather rickety and ramshackle clapboard affair, with plenty of entry points for a determined mouse. (We’ve never had a rat in the house—knock on wood!—but a friend has told us such horror stories of rats invading his even more rural home that it’s enough to give us nightmares.) Just as in my childhood home, every fall when the frost is on the pumpkin, the mice decide that it’s time to head indoors. And it doesn’t take much for them to get in—mice can enter a home through a dime-size opening, and even rats only need a space the size of a half-dollar.
In the past, we’ve resorted to snap traps, but not only does it make us feel terrible to see the poor dead mouse in the trap, I have to say that frankly, we’re afraid of the traps. Neither Silence nor our friend Ben is what you’d call coordinated, and we’re far more likely to get caught in the trap ourselves while trying to set it. We also tried those plug-in thingies that supposedly emit some kind of noise that we can’t hear but rodents can. Uh-huh. And when, years ago, neighboring farm rats discovered the food bonanza at our little chicken coop, we did set out a poisoned bait station (which worked like a charm) after sending our hens on a spa vacation, then very sadly disposed of the rat bodies. To this day, we keep a poisoned bait box in an inaccessible (to the chickens) part of our chicken yard, but thank God, rats are smart and have very long communal memories, and we’ve never seen another one. (We’ve also learned to only set out as much food as our chickens can eat in a day.)
Our ultimate solution has been cats. We’ve found cats to be a marvelous deterrent to rodents of all kinds both inside and outside the house. Of course, some cats are better mousers than others, and all have distinctive techniques. There was Seamus Beaumaine, our enormous Maine coon male, the no-fuss, no-muss mouser. He’d catch any mouse that ventured indoors, toss it in the air, and swallow it whole. Then there was our Jessie, who worked out a collaborative arrangement with Silence, who loves the cute little native white-footed deer mice. Jessie would catch mice but never kill them. Instead, she’d trot around with an unharmed mouse in her mouth, making a very distinctive “I have a mouse!” noise. When Silence heard this, she’d get out of bed, turn on the living room lights, unlock the front door, and put on the heavy fireplace gloves. Jessie would bring the mouse to the front door and drop it on the doormat, at which point Silence would grab it with the gloves and toss it out the door. We still miss our Jess.
Our current indoor lineup of Athena, Linus and Layla are pretty much untried, mouse-wise. We think that’s because outdoor cats Simon and Dixie are doing such a good job that no mice can make it into the house. But based on past experience, we don’t think that two cats are quite enough to patrol our 2/3-acre property. In fact, we decided that the ideal number is eight outdoor cats to keep mice, rats, voles, squirrels, chipmunks, and rabbits at bay. Thanks to drop-offs by insensitive idiots, we’ve had eight (and more) here in the past. And at eight, our property is absolutely vermin-free.
By now, you may be wondering if there’s a solution that will keep your own place mouse- and/or rat-free that’s a little easier than importing an army of cats. We don’t like snap traps, poison inside the house is a definite no way, we’d as soon be dead as use those torturing, appalling glue traps, and live traps simply pass the problem on to someone else or to native rodent populations, and are illegal in several states for that reason. What to do?
Well, our friend Ben read about what looked like a simple and effective solution this morning on MSN. Maybe someone really has finally invented a better mousetrap! It’s called the Rat Zapper, but it works on mice as well. And as the name implies, it electrocutes its victims. Heading over to the Rat Zapper website (http://www.ratzapper.com/), our friend Ben saw that they carried two models, the Rat Zapper Classic and the new Infrared Rat Zapper Ultra, both of which look a bit like miniature covered bridges. You bait the battery-powered boxes, the mouse or rat wanders in for a bite, and zap! Once a rodent is killed by the trap, a red light on the trap comes on to alert you to empty it, which you do by simply upending it over the (we’re hoping, outdoor) trash can, then placing the trap back and rebaiting it to await its next victim. There are several accessories for your traps, including an outdoor cover to protect the batteries should you wish to use a trap outdoors. And the zap effect is supposed to be very quick and humane, as opposed to snap-traps, poison, glue traps, and (presumably) cats.
We’re not in the market for a mouse or rat trap at the moment, so God willing, we’ll never have to put a Rat Zapper to the test ourselves. But if we ever experience an invasion the cats can’t keep under control, you can bet we’ll be checking it out.
What else can you do? Shove lots of steel wool into the openings around pipes and into any holes in the exterior of your home to block rodent access. Block the mouths of pipes such as clothes dryer exhaust pipes where they emerge outdoors with screening, secured with the clamps that are used for plumbing pipes. Keep all your food, pet food, and birdseed in rodent-proof metal, glass, or sturdy plastic containers if it’s not already canned or refrigerated. Don’t leave uneaten pet food sitting out overnight, either outside or inside. Cover the opening into your chimney with hardware cloth. And, of course, get cats!
How do you keep mice (or worse) out of your home?
Frugal living tip #44. November 6, 2009
Posted by ourfriendben in Ben Franklin, homesteading, pets, wit and wisdom.Tags: frugal living, frugal living tips, frugality, home improvements, winterizing, winterizing your home
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Silence Dogood here, with another Frugal Living Tip from Poor Richard’s Almanac. This one’s about getting your home ready for winter, and it’s courtesy of the newsletter in our monthly bill from our electric utility company. They suggest removing any cracked caulking around doors and windows and recaulking to keep frigid drafts out. Makes sense, right?
Then they add: “The same is true for worn weatherstripping, and gaps and holes around vents and pipes that lead into your home or attic. Seal large gaps around pipes with expanding foam.” Great advice, but hardly rocket science.
But they go on to say: “While you’re at it, add foam gaskets behind outlet covers and switchplates, and use safety plugs in unused outlets. These are prime spots for letting cold air in.” Foam gaskets. Wazzat?!!!
Hmmm. Guess you really do learn something new every day. Thanks, PPL!
Meanwhile, we’re getting insulated curtains for the home office and tacking up bubble wrap “curtains” over every leaky window, putting draft stoppers at every outdoor door and any inside doors (such as the door to our mudroom and one door to a very drafty closet) that could let in cold air, and adding enough layers to the bed to make a cozy nest even if we turn the thermostat down to 55 at night. We try to open our curtains early enough to let in maximum light and heat and close them early enough to keep out cold. We have fleece-lined slippers to wear indoors and numerous layers to keep us “just right” however cold it gets. We haven’t gotten to the point of wearing nightcaps, but it could happen yet!
You probably recall that in Mediaeval times, people kept warm by hanging tapestries on the walls and piling furs on the floors and beds. It’s still a smart idea (especially now when you won’t be sharing them with fleas, lice, and God knows what else!). Carpets and rugs keep your feet from cold floors, and contrasting rugs on carpets add another layer of insulation while providing a decorative touch. Hanging a decorative textile like a quilt or antique coverlet, Navajo rug, or weaving on a wall not only warms your space visually but also helps conserve heat literally. Insulated curtains keep heat from being lost through window glass. You may not want to pile bear or wolf skins on your bed, but you can put on flannel sheets, down comforters, wool blankets, and duvets until your bed is warm in even the coldest room. Cats tend to be only too happy to pre-warm the bed for you, too. We have an outside cover for our air conditioner (we also cover the inside with bubble wrap, then conceal the whole thing behind half-window shutters) and a foam cover for our one outdoor faucet.
Then there’s my favorite winter warming technique, using the oven as often as possible to warm us inside and out. It’s great to feel the heat radiating from the oven (something I try to avoid all summer) and smell the wonderful aromas of supper cooking at the same time. Yum!!!
But hmmm, we never thought of foam gaskets for our outlets. How do you winterize your house?
‘Til next time,
Silence
They also serve. November 5, 2009
Posted by ourfriendben in wit and wisdom.Tags: arrogance, bad humor, courtesy, manners
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Silence Dogood here. Whether we work in an office, school, or hospital or we work from home, we’re always interacting with other people. And many times, those people are trying to, to use an old-fashioned phrase, “wait on us.” (This is why, before there were servers, there were waiters.) I have heard and read so many derogatory stereotypes of people in the serving professions it would make your head spin: the IQ-challenged, overwhelmed cashier; the sullen server; the shallow hairstylist; the greasy, hair-netted cafeteria worker.
Well, as of today, I’ve had enough of this. I’m so uncoordinated I can’t even cut out a paper heart, much less cut my own hair, which is long and requires a simple trim, but requires it often enough to avoid split ends. Today I decided I’d reached the (split) end of my ability to look the other way while my hair committed suicide, so I climbed in the ancient vehicle and headed off to the tiny hole-in-the-wall place where I get my hair cut.
As I waited my turn, I listened while the two stylists and their customers discussed last night’s World Series game, in which the Yankees annihilated the Phillies. Support in the tiny salon seemed evenly split between the two teams, and endless comments about the relative merits of A-Rod, Derek Jeter, and numerous other players were exchanged. Wails of woe emanated from the distraught Philly fanatics and crows of triumph from the Yankee contingent.
I myself consider baseball the single most boring game on earth—even chess and ping-pong as spectator sports strike me as scintillating by comparison—but I’d brought the latest library book with me, and was reading along in Vikas Swarup’s Six Suspects (he’s the guy who wrote Slumdog Millionaire, aka Q&A) while the chatter swirled around me like so much buzzing. When my turn came, the baseball chatter was still going on. And on.
Then the other customers departed, and the other stylist went on break. My stylist, someone I’d never even seen before, who’d moments before been jabbering about wanting to marry both A-Rod and Jeter, turned back to me and said quietly, “You know, I’m terribly worried about my niece.”
“What’s wrong?”
“She’s having an EKG today. She’s only thirteen, and we’re as close as sisters, since she was born when I was just in fourth grade. She’s on the cross-country team, but she suddenly started being unable to breathe when she was running. And recently, she’s been blacking out at her desk in class. They say it could be sports-related asthma, but I don’t know. It sounds more like this [pointing to her head] to me. I’ve been trying to text her and my sister to see how she is but haven’t heard back.”
Oh my God. Here was this girl, making mindless small-talk about the Yankees to her customers and coworkers, when all the while she’d been dying of anxiety about her beloved niece. How easy it would have been to dismiss her as another frivolous-minded lightweight whose biggest concern was whether to streak her hair green or pink this week. (It was green, btw.) How arrogant, how appalling, how simply and damningly wrong that would have been.
It’s so easy to assume that because people have low-paying jobs they have low-level feelings, that the Wal-Mart greeters and Hallmark clerks and those tired, defeated-looking women at the department store registers are fit for nothing better than to be the butt of our superior, well-educated jokes. Well, guess what? The way the economy’s going, in a decade or two those people could be us, our well-educated, superior posteriors crammed into a McDonald’s or Taco Bell or KFC uniform. Our own faces schooled to keep smiling, keep making the light-hearted banter no matter what.
Thinking of this incident inevitably reminds me of two things. One is a Country-Western song I first heard at my local Curves, in which a guy is lamenting that he’s now working a second job at a fast-food place to support himself after some other guy stole his family and everything else he owned. Suddenly, that very guy drives up to place his fast-food order. It’s a great song, and the chorus is “Do you want fries with that?” The other thing is the film “American Beauty,” which our friend Ben and I belatedly saw for the first time earlier this year. In it, the protagonist, played by Kevin Spacey, loses his job at an ad agency and decides that, rather than hire recruiters to get him a comparable job, he’s sick of unending pressure, and ends up taking a job at a Burger King/Wendy’s/McDonald’s clone taking orders. The irony is, he loves it. No gain, maybe, but no pain.
My point is this: We don’t know who those people are in their ugly uniforms. We don’t know why they took their jobs or what they’re going through. The person filling our deli order at the supermarket could be Einstein or Gandhi. They could be us, or our mother or brother or aunt. We just don’t know. But there’s one thing we do know: We can do better than we’ve managed to do so far in terms of compassion and fellow-feeling. We can stop making the less fortunate the butt of our careless jokes. We can think about assessing true worth in terms of something other than how lucky we’ve been to end up where we are. We can stop looking down our noses and start looking our fellow citizens in the eye.
Yes, they may work in the dollar store, or the liquor store, or the convenience store. And I’ll bet they enjoy that every bit as much as you and I would. But they’re working, they’re trying to make a life for themselves and the people they care about, and they’re trying to do it by waiting on us. Surely to God it’s not too much to ask to give them a little courtesy and respect in our turn.
‘Til next time,
Silence



