The owl had found a high enough perch that there was little immediate danger. But between he and the door, was Simon. Had the owl been full grown the battle might have been even.
Hardly bigger than my hand, I took the little one under my wing and checked for severe damage. Everything seemed OK so back into the wild he went though not before applying a rather sustained yet not terribly painful nip to my finger. His way of saying "Thank you" perhaps?
I've been working on another website that has become quite a project and testing my meager abilities at HTML and CSS. Learning as I go keeps the brain active but is a slow process. I'm hoping to have the website up and running before the end of August. Meanwhile, the AquaticWorlds Facebook Page is generating some interest and will give you a taste of what to expect on the website, so if you're on Facebook, give it a look and a "Like"!
Thanks to a helpful taxi driver in Belize and our neighbor Derrin's personal taxi service, we have our bicycles once again. Trips to the little store are that much easier and it's good to get out and bike around town with Wifey.
Yes, we still have items in temporary storage in Belize. I'm waiting on my Permanent Residency (Still! Full story to follow once the process is complete!) to have our Menaje de Casa (household goods) visa issued so we can bring all our things over. In the meantime, when our Belize-residing friends come visit, they are nice enough to carry a few small items across the border to the house. Thank you all so much!!! Soon though, we'll be facing the dreaded 6-month rule and a decision point: Whatever isn't used in 6 months isn't needed!
My Crockpot Beef Ribs recipe went out last week and since then I'm seeing lots of people sharing crockpot cooking recipes. I'd like to think I started a trend but recognize I'm not near that influential even in my own house. The method of slow cooking to tenderize meat has probably been around since shortly after fire was harnessed and some Cro Magnon dropped his grilled rib in a pot of soup and had to wait for the soup to cool before retrieving the now fall-off-the-bone-meaty rib. That's my guess. Not the year 1971 as proclaimed on a crockpot (crackpot?) website! However, that was the year the Rival company re-introduced Irving Naxon's "Naxon Beanery All-Purpose Cooker" and called it the crockpot. So there you have the rest of the story.
Preserving by pickling is another very old method of preparing food. Here's a recipe that makes a nice complement to the usual hors-d'oevres of olives and such.
Peeled garlic cloves, whole
Apple Cider Vinegar
Take a couple of garlic bulbs and peel all the cloves. Here's a neat way to do this quickly--> Peel a bulb in 10 seconds!
Put the peeled cloves in a jar or other sealable container then cover with Apple Cider Vinegar, reseal the jar, and set aside in a warm place for about 3 weeks.
After three weeks, pour off the vinegar into a measuring cup. Remove half to a separate container (you can use this for salad dressing!). Into the remaining half of vinegar, add honey to the original quantity. For example, if you had one cup of vinegar, poured off half, then you would add enough honey to the remaining vinegar to get back to one cup.
Heat the vinegar-honey mix over stove top and stir until the honey is well incorporated into the vinegar. Let cool then add to the garlic. Reseal the container and put in the fridge for 3 more weeks.
After this time you'll have pickled garlic with a sweet vinegar taste but no harsh garlic burn.
P.S. We could use a little rain...beautiful weather but dry, dry, dry!