| Putting it by on a Friday [message #84233] |
Fr, 27 Mai 2005 19:34 |
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Went to the surgeon this morning and he pulled the staples out of my
back. Great relief not to have that nagging pulling still on me. On to
the point.
Put up 5 pints of green beans this morning, snapped, blanched, chilled
in ice water, spun dry and then bagged with the Tilia. Good eats for
later on.
Next step was to go pick some more peaches off our lone tree. ! [at] #$%^
squirrels bit and dropped at least half of them but I managed to pick
ten quarts and there's probably another couple of quarts I can't reach
(not allowed to climb ladders yet). Ate one for dessert after my chili
dog lunch and it was delicious. Got all the rest double washed, wash,
let drip, wash again, and waiting to be peeled, cut up and something
done with them. May just stick them in a container in the freezer for
awhile and then make peach jam or something similar a little later.
Good news is that the fig tree is totally covered with green fruit.
Looks like fig preserves and fig jam again before too long. Lots of
little chiles, tomatoes, tomatillos, and lots more green beans out
there. Some varmint is getting my Tatume squash when they're about the
size of a golf ball, they just disappear off the vine. Squirrels are
immediately suspected. Too bad our city is a wildlife preserve or we
would have squirrel stew for supper one evening. The zucchini seem to be
withstanding the predation but none ready to eat yet.
Ain't life grand!
George
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| Re: Putting it by on a Friday [message #84234 ] |
Fr, 27 Mai 2005 22:28 |
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George:
Squirrel stew! By now they should be well fed and fat.
"George Shirley" <gshirl [at] bellsouth.net> wrote in message
news:BQIle.37456$J25.13535 [at] bignews6.bellsouth.net...
> Went to the surgeon this morning and he pulled the staples out of my back.
> Great relief not to have that nagging pulling still on me. On to the
> point.
>
> Put up 5 pints of green beans this morning, snapped, blanched, chilled in
> ice water, spun dry and then bagged with the Tilia. Good eats for later
> on.
>
> Next step was to go pick some more peaches off our lone tree. ! [at] #$%^
> squirrels bit and dropped at least half of them but I managed to pick ten
> quarts and there's probably another couple of quarts I can't reach (not
> allowed to climb ladders yet). Ate one for dessert after my chili dog
> lunch and it was delicious. Got all the rest double washed, wash, let
> drip, wash again, and waiting to be peeled, cut up and something done with
> them. May just stick them in a container in the freezer for awhile and
> then make peach jam or something similar a little later.
>
> Good news is that the fig tree is totally covered with green fruit. Looks
> like fig preserves and fig jam again before too long. Lots of little
> chiles, tomatoes, tomatillos, and lots more green beans out there. Some
> varmint is getting my Tatume squash when they're about the size of a golf
> ball, they just disappear off the vine. Squirrels are immediately
> suspected. Too bad our city is a wildlife preserve or we would have
> squirrel stew for supper one evening. The zucchini seem to be withstanding
> the predation but none ready to eat yet.
>
> Ain't life grand!
>
> George
>
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| Re: Putting it by on a Friday [message #84235 ] |
Fr, 27 Mai 2005 23:24 |
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In article <BQIle.37456$J25.13535 [at] bignews6.bellsouth.net>, George
Shirley <gshirl [at] bellsouth.net> wrote:
>
> Next step was to go pick some more peaches off our lone tree. ! [at] #$%^
> squirrels bit and dropped at least half of them but I managed to pick
> ten quarts and there's probably another couple of quarts I can't reach
> (not allowed to climb ladders yet). Ate one for dessert after my chili
> dog lunch and it was delicious.
I hate you, Jorge. Just so you know.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Re: Putting it by on a Friday [message #84236 ] |
Sa, 28 Mai 2005 01:35 |
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J A Nelson wrote:
> George:
>
> Squirrel stew! By now they should be well fed and fat.
naw, in george's country it's squirrel etouffee.
b/
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| Re: Putting it by on a Friday [message #84237 ] |
Sa, 28 Mai 2005 02:21 |
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Brian Mailman wrote:
> J A Nelson wrote:
>
>> George:
>>
>> Squirrel stew! By now they should be well fed and fat.
>
>
> naw, in george's country it's squirrel etouffee.
>
> b/
Not me, I'm a expatriate Texan, I don't eat stuff with a "sauce" on it
and Cajun food is way to spicy for this old man.
George
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| Re: Putting it by on a Friday [message #84238 ] |
Sa, 28 Mai 2005 02:29 |
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George Shirley (gshirl [at] bellsouth.net) writes:
>... Squirrels are
> immediately suspected. Too bad our city is a wildlife preserve or we
> would have squirrel stew for supper one evening. The zucchini seem to be
> withstanding the predation but none ready to eat yet.
Don't get mad, get even.
Train the little buggers to pick the produce for you.
They'll race up to the very top of the tree and rush down with the fruit to
drop it in your basket.
They'll pick up the gourds and pile them on the table. No need for you to
stoop to harvest at all.
--
------------------------------------------------------------ ------------------
William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
warning: non-FreeNet email must have "notspam" in subject or it's returned
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| Re: Putting it by on a Friday [message #84239 ] |
Sa, 28 Mai 2005 02:54 |
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J A Nelson wrote:
> George:
>
> Squirrel stew! By now they should be well fed and fat.
>
> "George Shirley" <gshirl [at] bellsouth.net> wrote in message
> news:BQIle.37456$J25.13535 [at] bignews6.bellsouth.net...
> > Went to the surgeon this morning and he pulled the staples out of my back.
> > Great relief not to have that nagging pulling still on me. On to the
> > point.... Next step was to go pick some more peaches off our lone tree.
> ! [at] #$%^ > squirrels bit and dropped at least half of them but I managed to pick
> ten ... > Ain't life grand! George
Hey George, I wonder is y'all sprayed the peaches with pepper sauce would the
squirrels still bite em?
Edrena, making Madras pickled eggplant. Boy is it wierd but an Indian gentlemen
is expecting to see it at market tomorrow. Wish me luck! I'll send photos to
Barb of Pickle Hats on the Rio ...
Edrena
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| Re: Putting it by on a Friday [message #84240 ] |
Sa, 28 Mai 2005 02:55 |
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George Shirley wrote:
> Brian Mailman wrote:
>> J A Nelson wrote:
>>
>>> George:
>>>
>>> Squirrel stew! By now they should be well fed and fat.
>> naw, in george's country it's squirrel etouffee.
>
> Not me, I'm a expatriate Texan, I don't eat stuff with a "sauce" on it
> and Cajun food is way to spicy for this old man.
so squirrel chili is out, too, huh/
b/
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| Re: Putting it by on a Friday [message #84241 ] |
Sa, 28 Mai 2005 13:42 |
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William R. Watt wrote:
> George Shirley (gshirl [at] bellsouth.net) writes:
>
>
>>... Squirrels are
>>immediately suspected. Too bad our city is a wildlife preserve or we
>>would have squirrel stew for supper one evening. The zucchini seem to be
>>withstanding the predation but none ready to eat yet.
>
>
> Don't get mad, get even.
> Train the little buggers to pick the produce for you.
> They'll race up to the very top of the tree and rush down with the fruit to
> drop it in your basket.
> They'll pick up the gourds and pile them on the table. No need for you to
> stoop to harvest at all.
> --
Canadian squirrels must be a whole lot different than our native grey
("cat") squirrels here. The cat squirrels biggest job is seeing how many
electrical transformers they can cause to blow up during August. Cat
squirrels will steal everything you have just to taste it once and drop
it out of a tall tree onto your rooftop. But they have a saving grace,
they're tasty little critters. <VBG>
George
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| Re: Putting it by on a Friday [message #84242 ] |
Sa, 28 Mai 2005 13:44 |
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The Joneses wrote:
> J A Nelson wrote:
>
>
>>George:
>>
>>Squirrel stew! By now they should be well fed and fat.
>>
>>"George Shirley" <gshirl [at] bellsouth.net> wrote in message
>>news:BQIle.37456$J25.13535 [at] bignews6.bellsouth.net...
>>
>>>Went to the surgeon this morning and he pulled the staples out of my back.
>>>Great relief not to have that nagging pulling still on me. On to the
>>>point.... Next step was to go pick some more peaches off our lone tree.
>>
>>! [at] #$%^ > squirrels bit and dropped at least half of them but I managed to pick
>>ten ... > Ain't life grand! George
>
>
> Hey George, I wonder is y'all sprayed the peaches with pepper sauce would the
> squirrels still bite em?
> Edrena, making Madras pickled eggplant. Boy is it wierd but an Indian gentlemen
> is expecting to see it at market tomorrow. Wish me luck! I'll send photos to
> Barb of Pickle Hats on the Rio ...
> Edrena
>
Sprayed a lot of stuff with cayenne pepper mixed with garlic and then
allowed to stand a couple of days. Squirrels must of thought I put
Mickey D's "Special Sauce" on the garden they were gobbling my veggies
up quicker than I could sic the dog on them.
George
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| Re: Putting it by on a Friday [message #84243 ] |
Sa, 28 Mai 2005 13:44 |
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Brian Mailman wrote:
> George Shirley wrote:
>
>> Brian Mailman wrote:
>>
>>> J A Nelson wrote:
>>>
>>>> George:
>>>>
>>>> Squirrel stew! By now they should be well fed and fat.
>
>
>>> naw, in george's country it's squirrel etouffee.
>>
>>
>> Not me, I'm a expatriate Texan, I don't eat stuff with a "sauce" on it
>> and Cajun food is way to spicy for this old man.
>
>
> so squirrel chili is out, too, huh/
>
> b/
You ever try to bone out one of them little grey squirrels?
George
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| Re: Putting it by on a Friday [message #84244 ] |
Sa, 28 Mai 2005 15:20 |
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George Shirley wrote:
> The Joneses wrote:
>
>> J A Nelson wrote:
>>
>>> George: ! [at] #$%^ > squirrels bit and dropped at least half of them
>>> but I managed to pick ten ... > Ain't life grand! George
>>
>> Hey George, I wonder is y'all sprayed the peaches with pepper sauce
>> would the squirrels still bite em?
> Sprayed a lot of stuff with cayenne pepper mixed with garlic and then
> allowed to stand a couple of days. Squirrels must of thought I put
> Mickey D's "Special Sauce" on the garden they were gobbling my
> veggies up quicker than I could sic the dog on them.
The little buggers were digging in the soil around my bonsai and eating
the crabapples and other fruit from them. Jumped up onto some of the
pots and dumped them off their stands and broke a few.
I bought some Everclear, some fresh habaneros, some dry Scotch Bonnets
and threw in a bag of my own mixed dried peppers I grew - maybe the
equivcalent of 2 or 3 pounds of fresh peppers. Chopped them all up in my
food procesor with a couple cups of that nearly pure alcohol. Let it sit
overnight. Sniffed the bottle and had tears coming out of my eyes for 15
minutes. Just the scent was overwhelming. Put the stuff into a 1/2
gallon canning jar. Came up the side a tad over 1/4. Added vegetablle
oil to almost full. Let it sit for a few hours. Tasted it and almost
cried. Jay-zus was it hot.
Shook and stirred it every few hours for two days. Seemed to get hotter
still. Between the alcohol extracting capsaicin and the oil holding it
in solution, it was startlingly hot.
I put some 1/4-inch crushed granite (chicken grit, for any who know what
that is) in a stainless steel bowl - maybe 1/2 gallon by volume and
ladelled maybe a cup of the hot stuff in and mixed it well. Scattered
it around my plants. No more squirrels for about a month. Got rid of the
raccoons, possums, skunks and any other critters that have sensitive
mouth tissues. No killing necessary. Dumped some around my back deck on
the ground and that kept them off for a couple weeks.
Since then I've done it with a 50-50 mixture of granite and Turface
granules and it worked better. Turface is a fired clay that's porous, so
it absorbs the oil. Takes more hot stuff with this mixture since it's
absorbed rather than merely coating the surface, but it lasts longer.
Pastorio
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| Re: Putting it by on a Friday [message #84245 ] |
Sa, 28 Mai 2005 18:36 |
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"The Joneses" <famjones [at] swbell.net> wrote in message
news:4297C163.6DB9152F [at] swbell.net...
> Edrena, making Madras pickled eggplant. Boy is it wierd but an Indian
gentlemen
> is expecting to see it at market tomorrow. Wish me luck! I'll send photos
to
> Barb of Pickle Hats on the Rio ...
--
When you get a breather (ha!) how about posting the recipe? Thanks.
--
ivan
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| Re: Putting it by on a Friday [message #84246 ] |
So, 29 Mai 2005 01:04 |
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In article <119gs3hg0sr5597 [at] corp.supernews.com>, "Bob (this one)"
<Bob [at] nospam.com> wrote:
> The little buggers were digging in the soil around my bonsai and eating
> the crabapples and other fruit from them. Jumped up onto some of the
> pots and dumped them off their stands and broke a few.
>
> I bought some Everclear, some fresh habaneros, some dry Scotch Bonnets
> and threw in a bag of my own mixed dried peppers I grew - maybe the
> equivcalent of 2 or 3 pounds of fresh peppers. Chopped them all up in my
> food procesor with a couple cups of that nearly pure alcohol. Let it sit
> overnight. Sniffed the bottle and had tears coming out of my eyes for 15
> Since then I've done it with a 50-50 mixture of granite and Turface
> granules and it worked better. Turface is a fired clay that's porous, so
> it absorbs the oil. Takes more hot stuff with this mixture since it's
> absorbed rather than merely coating the surface, but it lasts longer.
>
> Pastorio
C'mon'a my house, Dude! I'm scared spitless to stick anything in the
dirt to keep the little rat-ba**ards out of my STUFF! It's been too
cold and wet, anyway, but I've got six flats of posies sitting on the
table outside and cottontail has the cojones to come up the back stoop
for a look-see.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Re: Putting it by on a Friday [message #84247 ] |
So, 29 Mai 2005 17:17 |
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Melba's Jammin' wrote:
> In article <119gs3hg0sr5597 [at] corp.supernews.com>, "Bob (this one)"
> <Bob [at] nospam.com> wrote:
>
>
>>The little buggers were digging in the soil around my bonsai and eating
>>the crabapples and other fruit from them. Jumped up onto some of the
>>pots and dumped them off their stands and broke a few.
>>
>>I bought some Everclear, some fresh habaneros, some dry Scotch Bonnets
>>and threw in a bag of my own mixed dried peppers I grew - maybe the
>>equivcalent of 2 or 3 pounds of fresh peppers. Chopped them all up in my
>>food procesor with a couple cups of that nearly pure alcohol. Let it sit
>>overnight. Sniffed the bottle and had tears coming out of my eyes for 15
>
>
>>Since then I've done it with a 50-50 mixture of granite and Turface
>>granules and it worked better. Turface is a fired clay that's porous, so
>>it absorbs the oil. Takes more hot stuff with this mixture since it's
>>absorbed rather than merely coating the surface, but it lasts longer.
>>
>>Pastorio
>
>
> C'mon'a my house, Dude! I'm scared spitless to stick anything in the
> dirt to keep the little rat-ba**ards out of my STUFF! It's been too
> cold and wet, anyway, but I've got six flats of posies sitting on the
> table outside and cottontail has the cojones to come up the back stoop
> for a look-see.
Cottontail wouldn't like to walk on the hot pepper stuff (makes their
widdle feeties burn), nor would the little bugger enjoy the frisson of
the gustatorial shock from tasting. The pepper stuff doesn't seem to
affect the other plants, mostly just the mammalian interlopers. Birds
don't react to hot stuff. Lotta bugs do, though.
Does the same job as the commercial hot pepper sprays that your
full-service garden center sells.
Pastorio
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