During colder months when there are fewer seeds and berries available for the wild birds, we enjoy feeding and observing them; but we like to stay warm and toasty too. Fortunately, there’s a window seat overlooking a protected nook that’s perfect for this, and we put a variety of seed and suet in feeders there to attract the birds.
Each species of bird has different seed preferences, so the type of seed offered can be customized to attract specific birds:
Cracked corn – cardinals, doves, grosbeaks, sparrows
Black Oil Sunflower or Sunflower – many birds
Peanuts – blue jays, nuthatches, titmice, woodpeckers, wrens
Thistle – finches
Safflower – cardinals, chickadees, [...]
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We had a great potato season in the garden this year; so we get to try lots of new recipes using potatoes. I wasn’t very familiar with the taste of tarragon; but like dill in potato salads so tried this recipe from Ina Garten’s “Barefoot Contessa How Easy Is That” and loved it – it’s a potato salad with lots of flavor! I’ve made it now with both Prairie Blush and Yukon Gold potatoes; and it’s been very good both times.
2 lbs Yukon Gold Potatoes (6 to 8 potatoes)
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly [...]
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In this series on baking great 100% whole wheat bread, Part 1 covered getting great whole wheat bread flour (see 100% Whole Wheat Bread Baking (Part 1)), Part 2 covered the basic recipe and the other ingredients needed (see 100% Whole Wheat Bread Baking (Part 2)), and this post covers mixing and kneading the bread. The final post (Part 4), will give the details on rising, shaping, and baking.
Once all the ingredients for the recipe are gathered, dissolve the yeast in the 1/2 cup warm water – the water should be between 105°F and 115°F, and make sure the yeast has completely dissoved.
Place the flour [...]
Continue reading 100% Whole Wheat Bread Baking (Part 3) – Mixing & Kneading
We’ve got a bumper crop of sugar snap peas this year (see Growing Sugar Snap Peas), so we’re actually beginning to tire of eating them straight from the garden. This is an easy, flexible, and delicious variation that everyone seems to love.
1 lb. raw sugar snap peas*
Dark sesame oil
Black sesame seeds (white or toasted white may be substituted)
Kosher salt (optional)
Wash, remove the stem end, and “string” each pod. Then toss the snap peas in a bowl with the sesame oil (a little goes a long way), sesame seeds, and kosher salt (if desired). Serve at room temperature. Obviously, the recipe can [...]
Continue reading Sesame Sugar Snaps