New life at my doorstep
8 years ago
last modified: 8 years ago
When we awoke this morning, a fawn was nestled against the front wall of my house. I was surprised to find him there since it was an exposed location. The street is only 50 ft away and is busy during the rush hours, The little fellow has been there all day moving back and forth to follow shade. A large envelop was delivered to my front stoop, but the fawn did not budge. We have been using the back entrances to prevent spooking the little guy.
I expect that Mom (deer) will come around after 5 pm. That's when the deer in our area begin to come out of hiding to forage into the night. I'm sure the mother deer is nearby, but will not show herself until all is quiet and no one is around. That could be anytime from 5 PM to midnight. Wish I had an animal cam set up out front.
By the way, I was not very close to this fawn when I made this shot. My lens was racked out to about 5X telephoto.
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8 years ago
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Giving my sad peppers a new lease on life
Comments (15)I don't toss the old stuff out, I pour it around the in-dirt plants outside the house (I have huge raised beds around the house). I assume though that the majority of the nutrients are used up. Right now I am using "general hydroponics" nutrients, Flora Gro etc. About wastewater... well depending on your local facility, some are equipped to remove nitrogen and phosphorus from the wastes. My local plant has to remove both due to the permit limits and the water body it wastes to. So if these WERE to be poured down the drain (which I am not doing) then the nutrients would still be removed before ending up in a waterbody. (I am actually a wastewater plant specialist) :) Anyhow, I figure that this type of system will have some (a lot?) of negative aspects to it, but it was fun to give it a try. So far the plants I was going to toss are looking great. Hopefully I can keep them going....See MoreCitrus heaven - on my doorstep!
Comments (6)I can't believe that after 3 days of fever and 1 day of a killer sore throat - I feel great! Gargling with hot salt water always does it for me. And drinking lemon juice and hot water helped. The trick that burned through the fever? When I lived in Italy I had the worst cold/flu of my life. The lady that owned the pensione where I lived made a really hot bath for me one night and brought me heated brandy in warm milk with sugar and lemon peels. I thought the water was going to make my skin peel off. And after drinking that concoction my body turned into a sauna. It works like a charm! Woke up today - fever gone! It has been snowing big fluffy flakes for the past 2 hours. I am going out to clean the driveway. Not shovel, not scoop, but "push broom" it too the sides. Renter guy can get out the blower in the morning....See MoreMy new spicy life!
Comments (7)I see you have curry -- this is an adaptation of a Bon Appetit recipe. I have made it with chicken, pork (can't remember if it was a leftover cooked or uncooked pork loin). I think you could also use one or more beans for the protein and it would be yummy (black and garbanzo come to mind for some reason, but use what you like). I have pumpkin puree in the freezer but first made this with canned. Butternut squash comes prepped if that is easier for you -- or prep enough for several meals and have it already done. Pumpkin Shrimp (or whatever) Curry 2 tablespoons olive oil 1 cup sliced onion 1 tablespoon minced ginger 1 tablespoon minced garlic 1 plum tomato, chopped 1 15-ounce can pumpkin purée 2 cups vegetable broth 1 cup unsweetened coconut milk 1 1/2 teaspoons curry powder 1/8 teaspoon cayenne pepper 1 cup butternut squash, roasted and diced 1 zucchini, sliced (or baby zukes if available) 1/2 cup or more green peas (fresh or frozen) 1 pound shrimp, peeled and deveined 1 1/2 teaspoons fresh lime juice Steamed rice Cilantro Lime zest Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, zucchini, peas, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro and lime zest. Another good idea is to make a batch of marinara sauce and freeze portions you can put over pasta, something simple like stuffed zucchini (we're having it tonight), use it for pizza sauce. Meals in the freezer are a great way to maximize the benefit of your time in the kitchen and control cost. Even if you don't want to have the same meal over and over, roasting a whole chicken gives you a hot meal plus cooked meat that is ready when are. Veggies like pumpkin, butternut and other winter squashes are so nice to have on hand already prepped and they freeze well -- cooked or raw. When we had our kitchen redone, I cooked ground beef and froze it in ziploc bags. I seasoned some for tacos or taco salad and made sloppy joes with some. I had some cooked chicken and turkey. For me it was a good way to lessen the icky dishes I had to wash in the bathtub, but the same idea can make your time easier to manage with whatever proteins you use. Salads are a great way to eat this time of year -- some sliced meat, fish or chicken (a great way to use leftovers), beans or cheese with lettuce that's ready to go plus fruit or fresh veggies or not. Also things like a bean salad, pasta salad (can include beans, tuna or chicken), corn salad or other marinated salad. Most of those will make a nice lunch or casual supper -- but they don't freeze well, so you need to learn to make them with leftovers, what's on hand or other ways to keep the scale down. I tasted a bean salad at Trader Joe's today that was just 3 cans of different beans, a container of their prepared chopped veggies (broccoli, cabbage, red cabbage, carrots, radishes and celery in about 1/2 inch dice - easy enough to do yourself) and a bottle of Tuscan Italian Dressing. That and a Southwest Bean salad (made with salsa and lemon or lime juice for the dressing) are things I could eat a bowl of for a meal. If those appeal, let me know and I'll look up the recipes. Sandwiches and breakfast for dinner are usually both economical and on the quicker side. Also -- baked poatatoes, white or sweet. Athenian Stuffed Potatoes 4 8oz baking potatoes 1 6 oz jar marinated artichoke hearts 2 tsp olive oil 1 onion, diced 1 green bell pepper, diced 1 red bell pepper, diced (I've used mixed reed,yellow and orange too) 1 tomato, diced 2 garlic cloves, minced 1 c (4 oz) crumbled feta cheese 2 T minced kalamata olives 1 tsp dried oregano The recipe says to foil wrap and bake the potatoes at 375 for an hour, but knowing that you don't want a long hot bake, I will tell you that we have always cooked the potatoes in the micro and move on. Drain the artichoke hearts, reserving the liquid. Chop artichokes. Heat oil in nonstick skillet over medium high heat. Add onions, peppers, tomato and garli. Saute about 8 min. Add artichokes, 1 T of the reserved marinade, cheese, olives and oregano. Saute 1 minute more or until thoroughly heated. Slit the cooked potatoes, fluff with fork and scoop 1 cup vegetable mixture into cavity. If you have leftover filling and don't want another potato, the filling is great tossed with pasta and grilled chicken or sausage -- though not vegetarian. I had a large group to feed this spring and doubled the filling, added a can of petite diced tomatoes, tossed it with pasta and served it with sliced grilled chicken and sausage on the side so we had a vegetarian and a non-chicken option. I liked all three variations. Hope that helps....See MoreEmergency: citrus trees appeared at my doorstep
Comments (24)Hi everyone, haven't talked to you since last year:) The trees are repotted, I separated the four mandarin trees, they were all from cuttings, very tangled, turns out they were rootbound twice, as I was separating them in a bucket of water. They lost half of their leaves due to the vinegar damage, the soil was not too wet, here are the pictures: As for the lemon, it was sitting in a very bad soil, looked like garden top soil and soggy mess, there was pool of water at the bottom. The roots at the very bottom were brown and broke off, I had to bare the roots and wash them, the rootball was small for the size of the tree, the tree was planted way above the root crown before, when I replanted the tree, it could not stand on it's own, had to propp a stick next to it, it only lost 6-7 leaves, because it had less vinegar damage. Here are the pictures: Here is the aftermath: To the newbies who are reading this post: the most important first thing to remember in container growing is to have lots of holes in the containers! If you have plants growing in containers without holes at the bottom right this moment, run to your trees and save them from the slow decline and death! Please, do not plant trees/plants in containers without holes at the bottom! Do not spray your trees with vinegar or other harmful substance that can burn them, do your research first! I hope you all enjoyed and learned something from this process, I sure did :))...See More
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