"Nad R" wrote


I am seeing more wildlife on the move, water is becoming scarce for them.
The ponds and are really low this year. I saw my little yorkie out in the
field last week and would not come when I called. My little yorkie found a
bunch new born rabbits. Little Mickey killed four new born rabbits about
twice the size of a mouse and was eating one, he ran off from me and
completely ate one of the baby rabbits. I should say the adult rabbits are
just a little bigger than my little feisty dog.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

We have a glut of wildlife here this year due to spring rains last spring.
Included is thousands of acres of foxtails, causing problems with the
animals, and wildfires. I have never ever seen as many rabbits as there are
this year. But correspondingly, no increase in coyote numbers. We have
coyotes come to our back yard, which abuts public land. We have irrigated
pastures. At night, I can see three dozen at any given time. Seems to be
lots of quail, too, coming into their second clutch of this year. But I
haven't heard a coyote yet this year.

I hope the rabbits eat all the foxtails, but they seem to prefer green over
dry.

Not as hot here, only up to 105 or so, but August is coming.

Steve XXtreme SW Utah

"Steve B" wrote:
"Nad R" wrote


I am seeing more wildlife on the move, water is becoming scarce for them.
The ponds and are really low this year. I saw my little yorkie out in the
field last week and would not come when I called. My little yorkie found a
bunch new born rabbits. Little Mickey killed four new born rabbits about
twice the size of a mouse and was eating one, he ran off from me and
completely ate one of the baby rabbits. I should say the adult rabbits are
just a little bigger than my little feisty dog.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

We have a glut of wildlife here this year due to spring rains last spring.
Included is thousands of acres of foxtails, causing problems with the
animals, and wildfires. I have never ever seen as many rabbits as there are
this year. But correspondingly, no increase in coyote numbers. We have
coyotes come to our back yard, which abuts public land. We have irrigated
pastures. At night, I can see three dozen at any given time. Seems to be
lots of quail, too, coming into their second clutch of this year. But I
haven't heard a coyote yet this year.

I hope the rabbits eat all the foxtails, but they seem to prefer green over
dry.

Not as hot here, only up to 105 or so, but August is coming.

Steve XXtreme SW Utah

it rained allot here in May, it sprinkles here every few days, but no down
pours. in my part of the state of Michigan I seem to missing out on the
rain. West side of Michigan gets lots rain and snow every year.

Few coyotes here for now. Our township hires hunters and they seek coyote
dens. They give permission to cross our property, which is fine with me,
they give ample warning, to hunt them. Two years ago they found two dens
with a total of thirty five coyotes. I have seen a coyote about two months
ago, but their population is way down in my area the last two years.

Cause and effect, Lots of rabbits though.

Like the mathematical model: "Predator vs Prey".

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

"Billy" wrote in message
...
In article ,
"FarmI" ask@itshall be given wrote:

"Nad R" wrote in message
...
Chris wrote:
/teacher mode

A. You cannot touch the cast iron railing around your deck
B. The standing water in your hose is hotter than your shower
C. You cannot step on the metal steps of your deck barefoot
D. All of the above

/teacher mode

Chris

Too hot to walk barefoot on my wood deck, 98 yesterday, last night was
nice
72 for the low and I slept well without the air running and windows
open
during the night. Today expected to have a high around 93 Fahrenheit.

Tomatoes seem to go no where, my cucumbers are growing like gangbusters
in
this hot weather. Leaf lettuce bolting, green beans seem to suffer,
corn
needs more rain badly. Lawn is scraggly and dry needle like on the
footsies


Indoors, lots of baking with the air on, humidity is low in the house
so I
think a pan fudge, fresh bread and peach cobbler is on the order for
the
day. Too hot outside for grilling, I'll burn my little toes off on my
back
deck. So Chicken and Dumplings with the peach cobbler sounds good to me
and
therefore I won't be loosing any weight soon.

Shoes and old age just does not go well with me anymore

'air on'???? What's with this 'air on' biz?
Air conditioning

It was a rhetorical question.

The temps you've mentioned
means it hasn't hit the ton yet.
Cobbler isn't too bad, only takes 20 min.

It's not just the time it takes having the oven on, it's the ingredients
that for me make it a winter dessert. Those carbohydrates are good for
warmth.

Make it in the afternoon when
things start to cool down and you can open all the windows. At least
that's what I do, but my low tonight is 52F. Charlie Underlog, and Bill
Who Putters are looking at 72F for a low tonight.

That's 22C which is not overly hot, but certainly not in the territory of
being a stinker of a night. I really like it when it's 14C whereas 30C is
not at all pleasant.

Makes me faint to
think of it, and I sleep next to an open window, which, thanks to my
diuretic, I'm awake enough to close when it gets too cool at night.

:-))

And that list of food is winter fare IMO. Here, when it does get hot,
summer food is BBQ or cold meats or grilled meat (broiled in USian
think)
and salads - nothing at all that requires the oven to be on. Dessert is
fruit salad or icecream but mainly no dessert at all because it's too
darned
hot to add food to a stomach that then generates heat in the digestive
process.

I'll sometimes boil potatoes of an evening for potato salad the
following day. My potato salad is at least 50% celery, radish, green
onion, and pickles with the odd bit of lettuce lining the bowl which is
thrown in for the presentation.

Sounds great. Mine is a bit all over the place depending on what i have on
hand, but I like mine with crisp bacon bits and gherkins added.

Desert is often fruit, and cheese.
Cooking during the day is out during the summer, but helps warm the
house during the winter.

Yup

Nad has just moved to the country, it may take awhile for him to find
the rhythm.

Our air conditioning (AC) is closing up in the morning, and then opening
up in the evening. We aren't total savages, we do have an attic fan.

LOL. We have a similar air con system.

"Nad R" wrote in message

My cucumbers are going like gang busters, soon the canning equipment gets
dragged out of the basement.

How do you 'can' them? ie what do you do to them before they go into the
container?

"Nad R" wrote in message
...
Billy wrote:
In article ,
"FarmI" ask@itshall be given wrote:
"Nad R" wrote in message

'air on'???? What's with this 'air on' biz?
Air conditioning
The temps you've mentioned
means it hasn't hit the ton yet.
Cobbler isn't too bad, only takes 20 min. Make it in the afternoon when
things start to cool down and you can open all the windows. At least
that's what I do, but my low tonight is 52F. Charlie Underlog, and Bill
Who Putters are looking at 72F for a low tonight. Makes me faint to
think of it, and I sleep next to an open window, which, thanks to my
diuretic, I'm awake enough to close when it gets too cool at night.

The night time Temperatures are around the 70s lately. It is the hottest
summer in decades. I turn the "Air" off when temperature gets below 85F. I
completely understand how you feel when it comes to taking those diuretics


And that list of food is winter fare IMO. Here, when it does get hot,
summer food is BBQ or cold meats or grilled meat (broiled in USian
think)
and salads - nothing at all that requires the oven to be on. Dessert is
fruit salad or icecream but mainly no dessert at all because it's too
darned
hot to add food to a stomach that then generates heat in the digestive
process.

Normally yes, it is winter food. But with the air conditioner on that runs
about two weeks a year. The humidity inside the home is low that winter
food does not seem bad.

:-)) You sound like you were looking for an excuse to tuck into that peach
cobbler.

I also made a batch of fudge, humidity wreck havoc
on making good fudge.

But like I said the deck was tooooo hot for grilling. Summer is also for
bare feet, forget those shoes.

Crocs or flip flops are good for such situations. Slip 'em on as needed and
burned foootsies is a real 'need' situation TMWOT.

I'll sometimes boil potatoes of an evening for potato salad the
following day. My potato salad is at least 50% celery, radish, green
onion, and pickles with the odd bit of lettuce lining the bowl which is
thrown in for the presentation. Desert is often fruit, and cheese.
Cooking during the day is out during the summer, but helps warm the
house during the winter.

The only lettuce that is good was the Butter Crunch Bib lettuce, all other
lettuces tasted hot and strong, I pulled it the most of it. Same with the
neighbors about there lettuce, the extra hot summer seems to have an
effect
on lettuce. But I surprised it had no effect on the bib lettuce, tasted
very good.

I often use very young silver beet (which I think is chard in USian) in
salads in the hot weather when the lettuce is moribund. It goes very well
with tingy very crisp shredded bacon, very ripe tomatoes and a dressing with
tomato passata added to the oil and vinegar.

Silver beet (chard) just powers through the heat and the young leaves are
still soft enough to eat like a lettuce.

"FarmI" ask@itshall be given wrote:

I often use very young silver beet (which I think is chard in USian) in
salads in the hot weather when the lettuce is moribund. It goes very well
with tingy very crisp shredded bacon, very ripe tomatoes and a dressing with
tomato passata added to the oil and vinegar.

Silver beet (chard) just powers through the heat and the young leaves are
still soft enough to eat like a lettuce.

I have never had Swiss Chard, I have seen it, I even have seed packets of
it.
I will look forward to growing them next year... Something new

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

"FarmI" ask@itshall be given wrote:
"Nad R" wrote in message

My cucumbers are going like gang busters, soon the canning equipment gets
dragged out of the basement.

How do you 'can' them? ie what do you do to them before they go into the
container?

I will pickle them, mostly bread and butter, a few will the refrigerator
type, most will use the Water Bath. Some I will slice, some relish, some
whole. I always go by the Holy Bible of Preserving Book, it is THE best
book out there. "Ball Home preserving book"

http://www.amazon.com/Ball-Complete-...1503341&sr=8-1

I have others books, but this book has the details on equipment, food
preparation and canning methods. This book is a must have book for
preserving food.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

In article ,
"FarmI" ask@itshall be given wrote:

"Billy" wrote in message
...
In article ,
"FarmI" ask@itshall be given wrote:

"Nad R" wrote in message
...
Chris wrote:
/teacher mode

A. You cannot touch the cast iron railing around your deck
B. The standing water in your hose is hotter than your shower
C. You cannot step on the metal steps of your deck barefoot
D. All of the above

/teacher mode

Chris

Too hot to walk barefoot on my wood deck, 98 yesterday, last night was
nice
72 for the low and I slept well without the air running and windows
open
during the night. Today expected to have a high around 93 Fahrenheit.

Tomatoes seem to go no where, my cucumbers are growing like gangbusters
in
this hot weather. Leaf lettuce bolting, green beans seem to suffer,
corn
needs more rain badly. Lawn is scraggly and dry needle like on the
footsies


Indoors, lots of baking with the air on, humidity is low in the house
so I
think a pan fudge, fresh bread and peach cobbler is on the order for
the
day. Too hot outside for grilling, I'll burn my little toes off on my
back
deck. So Chicken and Dumplings with the peach cobbler sounds good to me
and
therefore I won't be loosing any weight soon.

Shoes and old age just does not go well with me anymore

'air on'???? What's with this 'air on' biz?
Air conditioning

It was a rhetorical question.

The temps you've mentioned
means it hasn't hit the ton yet.
Cobbler isn't too bad, only takes 20 min.

It's not just the time it takes having the oven on, it's the ingredients
that for me make it a winter dessert. Those carbohydrates are good for
warmth.

Make it in the afternoon when
things start to cool down and you can open all the windows. At least
that's what I do, but my low tonight is 52F. Charlie Underlog, and Bill
Who Putters are looking at 72F for a low tonight.

That's 22C which is not overly hot, but certainly not in the territory of
being a stinker of a night. I really like it when it's 14C whereas 30C is
not at all pleasant.

Makes me faint to
think of it, and I sleep next to an open window, which, thanks to my
diuretic, I'm awake enough to close when it gets too cool at night.

:-))

And that list of food is winter fare IMO. Here, when it does get hot,
summer food is BBQ or cold meats or grilled meat (broiled in USian
think)
and salads - nothing at all that requires the oven to be on. Dessert is
fruit salad or icecream but mainly no dessert at all because it's too
darned
hot to add food to a stomach that then generates heat in the digestive
process.

I'll sometimes boil potatoes of an evening for potato salad the
following day. My potato salad is at least 50% celery, radish, green
onion, and pickles with the odd bit of lettuce lining the bowl which is
thrown in for the presentation.

Sounds great. Mine is a bit all over the place depending on what i have on
hand, but I like mine with crisp bacon bits and gherkins added.
Sounds more like a vinaigrette type (German) potato salad. Mine are
usually of the mustard and mayonnaise variety with a little of the "Del
Monte" pickle juice thrown in for good measure.

Desert is often fruit, and cheese.
Cooking during the day is out during the summer, but helps warm the
house during the winter.

Yup

Nad has just moved to the country, it may take awhile for him to find
the rhythm.

Our air conditioning (AC) is closing up in the morning, and then opening
up in the evening. We aren't total savages, we do have an attic fan.

LOL. We have a similar air con system.

We've only had a few days of warm weather, unlike our brethren east of
the Rocky Mountains, where the heat is wicked. Yet to break 100F (38C)
here. It is good for living (low 80F) but not very encouraging for the
garden, which could use another 10 degrees F.
--
- Billy
Obama is now backing a bipartisan Senate budget plan that would overhaul Social Security and Medicare, while cutting taxes on the wealthy.
http://www.democracynow.org/2011/7/21/headlines
http://www.youtube.com/watch?v=FLNt1IsDOT0
http://www.youtube.com/watch?v=WFymBUsoNWY
http://www.youtube.com/watch?v=YLJ2z8BSUPc&feature=youtu.be
Vote 3rd Party

FarmI wrote:
"Nad R" wrote in message

My cucumbers are going like gang busters, soon the canning equipment
gets dragged out of the basement.

How do you 'can' them? ie what do you do to them before they go into
the container?

We mainly make sweet sliced cucumbers (bread n butter style) SWMBO has a
great simple recipe if you are interested.

D

On 23/07/2011 1:38 AM, Chris wrote:
/teacher mode

A. You cannot touch the cast iron railing around your deck
B. The standing water in your hose is hotter than your shower
C. You cannot step on the metal steps of your deck barefoot
D. All of the above

/teacher mode

Chris

I know that it is hot when the woman next door gets naked on her deck.
She has been doing it for years and still hasn't realized that my office
window and outside security camera covers her backyard, pool and deck.
Or maybe she does know and simply likes to show off. (She has a lot
worth showing off.)

"Nad R" wrote in message
...
"FarmI" ask@itshall be given wrote:

I often use very young silver beet (which I think is chard in USian) in
salads in the hot weather when the lettuce is moribund. It goes very
well
with tingy very crisp shredded bacon, very ripe tomatoes and a dressing
with
tomato passata added to the oil and vinegar.

Silver beet (chard) just powers through the heat and the young leaves are
still soft enough to eat like a lettuce.

I have never had Swiss Chard, I have seen it, I even have seed packets of
it.
I will look forward to growing them next year... Something new

It's a very useful vegetable. The bigger leaves are really tasty if you
wash them, shake the water off, dump them in a pot to which some butter and
freshly grated nugtmeg has been added and then just sweat themin the most
miniscule amoutn of water - often wha'ts left fromt he wahign is enough.
Don't cook the leaves in lots of water till they are mushy unless you like
to eat green-goo mush. My mother used to cook it like that and it was just
so disgusting that it made me want to hurl and it was many, many, many years
into my adult life before I would even touch the stuff - now I just love it.
And even if the leaves get huge and the white (rainbow) ribs get to be huge,
I even love them as I cut the green off, slice the stems, steam them and
toss them in a white sauce to which cheese has been added, or just some
grated parmesan or whatever occurs to me. And chooks and all forms of
poultry just love being given the leaves as a treat. Add to that the fact
that it's probably the closest thing to a 'no care' plant, then it's got the
be good value in the veg garden.

"Nad R" wrote in message
...
"FarmI" ask@itshall be given wrote:
"Nad R" wrote in message

My cucumbers are going like gang busters, soon the canning equipment
gets
dragged out of the basement.

How do you 'can' them? ie what do you do to them before they go into the
container?

I will pickle them, mostly bread and butter, a few will the refrigerator
type, most will use the Water Bath. Some I will slice, some relish, some
whole. I always go by the Holy Bible of Preserving Book, it is THE best
book out there. "Ball Home preserving book"

http://www.amazon.com/Ball-Complete-...1503341&sr=8-1

I have others books, but this book has the details on equipment, food
preparation and canning methods. This book is a must have book for
preserving food.

Thanks Nad. I'm rather fond of bread and butter cukes, but other than that,
I tend to use them fresh. I've read about the Ball book often but since US
preserving techniques aren't the same as I'd use (and I already have a
thousand such books), I just can't manage to justify buying it.

"Billy" wrote in message
...
In article ,
"FarmI" ask@itshall be given wrote:


Sounds great. Mine is a bit all over the place depending on what i have
on
hand, but I like mine with crisp bacon bits and gherkins added.
Sounds more like a vinaigrette type (German) potato salad. Mine are
usually of the mustard and mayonnaise variety with a little of the "Del
Monte" pickle juice thrown in for good measure.

When you say 'vinaigrette' type, are you referring to the dressing on it? I
always use a mayo type dressing.

Desert is often fruit, and cheese.
Cooking during the day is out during the summer, but helps warm the
house during the winter.

Yup

Nad has just moved to the country, it may take awhile for him to find
the rhythm.

Our air conditioning (AC) is closing up in the morning, and then
opening
up in the evening. We aren't total savages, we do have an attic fan.

LOL. We have a similar air con system.

We've only had a few days of warm weather, unlike our brethren east of
the Rocky Mountains, where the heat is wicked. Yet to break 100F (38C)
here. It is good for living (low 80F) but not very encouraging for the
garden, which could use another 10 degrees F.

So do you see any evidence that the current 'heat waves' is having any
impact on the attitude of the average USian to climate change?

"David Hare-Scott" wrote in message
...
FarmI wrote:
"Nad R" wrote in message

My cucumbers are going like gang busters, soon the canning equipment
gets dragged out of the basement.

How do you 'can' them? ie what do you do to them before they go into
the container?

We mainly make sweet sliced cucumbers (bread n butter style) SWMBO has a
great simple recipe if you are interested.

Yes please. I don't necessarily promise to try it, but it's always worth
checking out any new techniques/ingredients etc, that may improve on my
current one.

Could you ask her indoors if she has a good recipe for a zucchini pickle
while you are at it please? I've tried one sold by a now defunct small
deli that has very thinly sliced zucchini in a very clear pickle liquid and
it has mustard seeds and onions and, accordign to the label, flour. The
flour must be miniscule amount given how clear the liquid is.

In article ,
"FarmI" ask@itshall be given wrote:

"Billy" wrote in message
...
In article ,
"FarmI" ask@itshall be given wrote:


Sounds great. Mine is a bit all over the place depending on what i have
on
hand, but I like mine with crisp bacon bits and gherkins added.
Sounds more like a vinaigrette type (German) potato salad. Mine are
usually of the mustard and mayonnaise variety with a little of the "Del
Monte" pickle juice thrown in for good measure.

When you say 'vinaigrette' type, are you referring to the dressing on it? I
always use a mayo type dressing.

My bad. Back in the day that I ate carbs freely, boiled potatoes,
vinaigrette (olive oil, vinegar, mustard, black pepper) and pickles was
a common breakfast for me.

Bacon, gherkins, mayonnaise, and mustard

Desert is often fruit, and cheese.
Cooking during the day is out during the summer, but helps warm the
house during the winter.

Yup

Nad has just moved to the country, it may take awhile for him to find
the rhythm.

Our air conditioning (AC) is closing up in the morning, and then
opening
up in the evening. We aren't total savages, we do have an attic fan.

LOL. We have a similar air con system.

We've only had a few days of warm weather, unlike our brethren east of
the Rocky Mountains, where the heat is wicked. Yet to break 100F (38C)
here. It is good for living (low 80F) but not very encouraging for the
garden, which could use another 10 degrees F.

So do you see any evidence that the current 'heat waves' is having any
impact on the attitude of the average USian to climate change?

Can't hurt. There are numerous new highs, but no new lows, duh!

The people in Greece, Egypt, and Spain seem to know that they are being
ripped-off, and now they have to pay for it again? Show of hands. How
many of you think that we have been ripped-off by the government to the
benefit of the banks that are sitting on piles of money, yet won't make
loans that could create jobs?

Yet, (July 06, 2011) in early April, 60% of voters said (in Boston)
finding new energy sources should take priority over reducing energy
consumption.* Prior to the latest survey, the number of voters who share
that view has ranged from a low of 55% to a high of 68%.* In those same
surveys, 28% to 35% have felt reducing the amount of energy consumed
should take precedent.*
---

But that was before the heat wave that some are calling the "Second
Dust-Bowl.

We got no win solutions, we got people with too many problems to worry
about, and people to take advantage of the situation. See the book:
"The Shock Doctrine: The Rise of Disaster Capitalism" by Naomi Klein
http://www.amazon.com/Shock-Doctrine...ism/dp/0312427
999/ref=sr_1_1?s=books&ie=UTF8&qid=1300208360&sr=1-1
(Available at library near you.)
--
- Billy
Obama is now backing a bipartisan Senate budget plan that would cut Social Security and Medicare, while cutting taxes on the wealthy. In addition to entitlement cuts, the so-called "Gang of Six" plan would eliminate a number of popular tax breaks and deductions, including write-offs for home mortgage interest and employer-provided health benefits. The savings would help offset the cost of then lowering the top individual and corporate tax rates from 35 percent to at least 29 percent.

America is not broke.
http://www.politifact.com/wisconsin/.../michael-moore
/michael-moore-sa

You put Lloyd Blankfein in pound-me-in-the-ass prison for one six-month term, and all this bullshit would stop, all over Wall Street. That's all it would take. Just once.
Vote 3rd Party