Monday, November 10, 2008
Over the last year or so, I have been battling squirrels and solved my squirrel problem by trapping and relocating them. If I don't trap them, they gorge on the birdseed, get fat and sow and get killed on 15th street. So, by relocating them, I'm doing them a favor.
What I hadn't anticipated were mice. I saw a couple of them on the porch eating the dropped birdseed and decided to investigate further. What I found was a mouse mini-colony living in my planter boxed also on the porch. It's a short trip from the porch into my house. Squirrels torque me off but I'm somewhat nice to them; mice, on the other hand don't get any mercy. After savagely catching and killing 9 (at least 3 escaped). Methinks the vermin have won. The birdfeeders have been moved to the backyard. No more birds on my porch for a while.
So, any suggestions on how to keep the mice away?
Friday, May 30, 2008
Easy solution. I went out and bought a bag of pre-ground decent coffee (Folger's would be a step up) and small coffee filters to fit the in-room machines. Problem solved. I don't know how the hotel would feel about me using mu own coffee and filters, but I really don't care.
Friday, April 4, 2008
HOWEVER... the time frame for the video is May-Sept 2007 in Alaska, from spring to fall. It seems to me that the glacier will OBVIOUSLY retreat during the warmer months and advance during the colder months. If this video were used as evidence as global warming, I would have to call b******t on them.
Upon further reading, this is a small part of a multi-year project which will be composed of over 300,000 photos. The project will continue until fall 2009. James Balog of National Geographic and his colleagues are conducting this project and I look forward to seeing the end results.
Sunday, March 9, 2008
1 cup heavy cream
I cup shredded Parmesan cheese
¼ cup butter
Salt and pepper to taste
Boil pasta according to package directions.
Melt butter and let cool. Mix together cream, Parmesan, butter, nutmeg, salt and pepper.
Drain pasta and toss with sauce.
Saturday, March 8, 2008
Nick's Curry Chicken
3 lbs chicken cut into bite-sized chunks or strips
1 1/2 lbs coarse chopped white or yellow onion
3 cloves minced garlic
1 tblsp minced fresh ginger
3 tblsp oil
2 qts chicken stock (enough to cover chicken)
1 cup dry white wine
1/4 cp curry powder
1/4 tsp ground cayenne pepper (more or less to taste)
salt and pepper to taste
In a large frying pan saute shopped onions in oil on medium head until limp. Add chicken, garlic, and ginger. Saute until chicken browned on all sides.
Place chicken in large pan or dutch oven with chicken stock, curry powder, and cayenne and simmer for an hour.
*INstead of chicken stock can use adequate amount of chicken bullion to make 2 quarts liquid