our resident woodchuck is dead

We have been battling this animal for many years, at least 8. It lived under our drain pipe at the end of the driveway. It has eaten my young summer squash. Yesterday it got hit by a car and was upside down & dead on the driveway this morning. My husband had gone to buy some rain barrels and when he came home I was trying to get the heavy thing in the trash bag by wrapping it in another trash bag; I was so glad he got home to help. And then he said: “Ha. That thing was on the street since yesterday afternoon!” I said, “You coward, why didn’t you take care of it??????” Crazy. Anyway, now it is gone, since today is trash day . Hip Hip Horrah ! ! ! ! ! So glad to have that thing out of our lives!

woodchuck

UPDATE August 13 ~ A younger one has taken its place ~ Ugh~ ~ ~  ! !

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garden pictures

The photos uploaded this morning ~ I guess old faithful computer just needed a night’s rest.

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The plant stand Scott made.

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Tomato, basil, herbs, flowers, etc.

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Potatoes

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coneflowers mostly

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our fenced in garden with deer guard on top ~ it’s working !

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spiral herb garden ~ work in process ~ the ginger mint is planted here so far.

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The tomato plants I thought would grow so large, but they are much smaller than the others planted in the key-hole gardens! I also planted cucumbers here which are starting to come up~!

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beans planted here in this KHG, also kale and garlic in the raised beds.

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This is where I planted old seeds and now all these squash plants are flourishing with lots of flowers and soon to be squash ~ can’t wait ~

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The tall tomato plants ~ ~ ~ ! ! !

pickled veggies

found a great recipe from creative Jewish mom that doesn’t use any culture, only salt. I make sauerkraut with only salt but this one can be used with any veggies !

cut peeled sliced veggies

3 T salt (sea, pickling, kosher) per quart of water (can use less for sauerkraut)

1 clove garlic

2 bay leaves

1/2 tsp. coriander seeds

1/2 tsp. black peppercorns

1/2 c. fresh dill (optional)

Fill jar by layering spices & cut pieces of veggies. Pack down as much as possible.

Use a measuring cup to fill jar with water leaving at least 1 inch of jar that isn’t filled.

Cover tightly & let stand at room temp. After a day or 2 or 3 once a day open the jar to release gasses. Mold or scum can be skimmed off. Brownish water is normal.

When they taste like you want (5 days to a week & a half) put in frig. they will continue to ferment but slower. They will last at least a month or longer.

I have carrots, broccoli and cabbage in my jars.

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and snow 🙂

chicken roll-ups

CHICKEN ENCHILADA ROLL-UPS

2 (8-oz) packages cream cheese, softened
1 ½ cups shredded Mexican cheese
2 tablespoons taco seasoning
2 cups shredded chicken
1 (10-oz) can diced tomatoes with green chilies, well drained
1 teaspoon minced garlic
4 green onions sliced
½ cup chopped cilantro
8 burrito sized tortillas

Mix all ingredients in a large bowl until well blended. Spread the mixture evenly over the entire tortilla and roll it up tightly. Chill the rolls until ready to serve and then slice them up.

SURE TO BE A CROWD FAVORITE!

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