
Wednesday, March 9, 2011
The Beloved Paint Sign

Tuesday, March 8, 2011
Video Visit: The Secret Pond
Two-minute video, narrated by Divine Bunbun, of the secret, intermittent pond below the silica cliff, a La Barque Creek floodplain area so loaded with briars, mud and vines that it is accessible only in late winter or early spring. The Secret Pond is the home of sweet spring peepers and summer skeeters, and is a watering place of all woodland creatures.
Sunday, March 6, 2011
Bring Back the Wooden Picnic Table!


This old picnic table predates my living here. There's one that stays protected on my screened porch, but this one has always stayed outdoors getting shabbier, wobblier, wetter, more termite-eaten and pecked at over 10 years, and I tugged it a

Labels:
chores,
food,
midwest,
picnic,
picnic table,
repair,
table,
tools,
woodworking
Poems of the Plant Kingdom

Friday, March 4, 2011
Stilled Life

This egret (Casmerodius albus, identified by its black legs and huge black feet) might also have been a migrant. This first waterbird casualty I have seen on this property is very sad. But if I reported and showed you only beautiful and cheerful things about rugged rural Missouri I would be dishonest. Of course we are all on the side of life, but now and then I get a reminder that Nature is not a "she" or a "mother" but a force, completely impersonal, overwhelming us with all we can stand of both beauties and horrors.
Thursday, March 3, 2011
Cure What Ails You
A classic strengthening soup/beverage, beef tea (this is the English version) tastes like the drippings from a prime rib. Meat lovers, rejoice. Unlike chicken soup or vegetable soup there are no vegetables to slice. Beef tea is especially good for building up males who are sick or have little appetite.
BEEF TEA
-1/2 pound boneless round steak, cut 1 inch thick and trimmed completely of fat
-salt to taste
1. Broil the steak 2 minutes per side. Then, right in the broiling pan, cut the steak into 1-inch squares and put the squares into a pint-sized glass canning jar. Be sure to scrape of the bottom of the pan using one of the squares and get every scrap of goodness into the jar.
2. Pour cold water over the meat to cover, screw on the top, then put the jar into a saucepan or slow cooker filled with cold water. Turn the heat to low and let the goodness leach out of the meat slowly, over the next 3 to 4 hours, maybe more, until the tea has good beef-broth color. The point here is not to cook, but to steep the meat.
To Serve: Pour off the beef tea, discarding the meat hunks, salt the broth to taste, and serve the broth warm.
The cooked meat will be tasteless; all the richness will be in the liquid.
BEEF TEA
-1/2 pound boneless round steak, cut 1 inch thick and trimmed completely of fat
-salt to taste
1. Broil the steak 2 minutes per side. Then, right in the broiling pan, cut the steak into 1-inch squares and put the squares into a pint-sized glass canning jar. Be sure to scrape of the bottom of the pan using one of the squares and get every scrap of goodness into the jar.
2. Pour cold water over the meat to cover, screw on the top, then put the jar into a saucepan or slow cooker filled with cold water. Turn the heat to low and let the goodness leach out of the meat slowly, over the next 3 to 4 hours, maybe more, until the tea has good beef-broth color. The point here is not to cook, but to steep the meat.
To Serve: Pour off the beef tea, discarding the meat hunks, salt the broth to taste, and serve the broth warm.
The cooked meat will be tasteless; all the richness will be in the liquid.
Wednesday, February 23, 2011
The Day We've Waited For

Somebody asked me what was the most beautiful sentence in the English language and I thought a while about the sentence that made me happiest, and then quoted them from a cookbook: "While the second batch is baking, frost the first batch."
Well, that's culture, and here's nature. God am I happy!
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