The City Mouse in the Country

 Recently there was a study about carbon sequestration in farm land.  The idea - say it with me now, is a simple one.   We remove carbon dioxide out of the air and store it in plants.  That's what plants do right?  It's called the Carbon cycle . Well...yes.  It actually does work.  All we really need to do is stop plowing.  We grow low growing plants - like milkweed; which by the way butterfly's love so bonus points - which have been showing to store carbon right after the harvest, we then increase the amount of permanent grassland.  We start to practice agroforestry and lot more and restore the wetlands!   CRISIS PREVENTED!!!   Wow!  That was simple.  Good job everyone; see you next Tuesday at the Vegan BBQ and bowling night. On a small scale it really is a simple solution and I'm doing a bit of that myself.  I've let part of my yard go wild and it will, one day, be absorbed back into the forest from w...

      To be honest I'm not sure how many containers we have growing with various fruits and vegetables growing in them.  I never really did a count, all I know is that my strawberry bushes have little red strawberries on them, that my zucchini is blooming and my tomato plants will soon need to be surround by cages.        I'm hesitant to say that my first garden is successful, but I feel pretty confident that we will soon have green peppers and sprouts on our plates.    I have fresh thyme, basil and parsley just outside our back door; along with cucumbers that are ready to vine up a vertically standing pallet.       Technically this is not my first garden, as my ex-wife Teri and myself planted a more "traditional" tilled garden years ago and produced much the same foodstuffs as I'm growing in containers,  Growing in a container however is a bit easier to manage and certainly makes weeding easi...

    As I wait for one or two more estimates about putting together a transfer switch, so I can use the generator to power parts of the house in case of a blackout,    I thought that I should as least do something in the kitchen this weekend.     Part of my journey into "country mousehood" is learning how to cook.  If your growing your own food, you should at least know how to prepare it is some form right?     Having a deep love and respect for history and a desire to explore, I've learned that flavors and styles change.  Big business determines what we eat (and that is several blog entries waiting to happen) and as such the American palate grows smaller and our desire for something that isn't familiar to us, grows less.     Hence you don't see venison (deer), duck, rabbit or turtle soup anymore in the restaurants and inns of America.  When I lived in Florida, I looked forward to eating other types of f...

We are at the supermarket yesterday and manged to buy nearly $150 dollars worth of goods.  Including some ground lamb that I intend to turn into a late 16th Century dish o nce I find some powered nutmeg and cloves.   Interestingly enough, the same market had cloves but I've no way to make them into a powder.  So, if anyone wants to get me a pestle and mortar for the holiday's that be great.  But I regress.   Sue and I have a refrigerator and two freezers, both of which are stuffed to the gills.   Our basement has become an ad hoc pantry as food takes over one corner.  My wine fridge has 3 local wines in it and I'm planning on adding a few more to it in the coming months. I've got a few beers stored away as well. I could not help but laugh and tell Sue that the "City Mouse" was storing away food for winter. Which, she reminded me, is exactly what we are doing.   We moved into our home in September.  Basically living here for on...

 First off, I'm a fan of history and food.  So when I found Tasting History on YouTube I was a fan right off the bat. In fact, I tried this dish below.  Although I was disappointed in it at the end of the day.  I didn't have two of the ingredients; lovage and caraway seeds (which Sue swore she had), so I ended up replacing them with celery leaf and cumin.  The chicken ended up being very moist and peppery but there was no "wow" flavor.  Nothing that unusual about it, even though it used several ingredients that I was unfamiliar with.  I don't mind being pushed out of my comfort zone in the name of good food. It did bring up an interesting question for me however.  If I'm serious about learning how to garden, preserving my food and other things...would I be willing to try and raise "forgotten" foods? This interest actually goes all the way back to collage, when I learned that Spirulina was used by the Aztecs in a type of dried cake.   ...

A few days ago, Autumn struck Western Pennsylvania.  The red maples exploded into the blazes of color that they are known for, other trees started to slowly change and the first leaves started to fall. A few days ago, the woods were alive with the sounds of migrating birds, and I wish I had taken out my phone to record the sounds, I found myself thinking of Alfred Hitchcock's "The Birds.   Although I never had that sense of foreboding or dread, I just wished that I could have seen them and recorded the moment. It was also a morning where I awoke to fog and the sound of small arms fire, which to be completely honest, I mistook as fireworks.  I'm not sure if they were hunting squirrel, which is in season now, or just shooting to practice, but it was a little odd for me.   Susan just chuckled and told me to wait for deer season in November. I am enjoying some parts of country life, other parts...not so much.  Yesterday morning Susan told me that I didn't seem ...