Things Happen – Connect The Dots
It’s time to Connect the Dots between climate change and extreme weather. Across the planet now we see ever more flood, ever more drought, ever more storms. People are dying, communities are being wrecked — the impacts we’re already witnessing from climate change are unlike anything we have seen before.
But because the globe is so big, it’s hard for most people to see that it’s all connected. That’s why, on May 5, we will Connect the Dots.
Read More at: http://www.climatedots.org/
The Reign of Tyranny and Terror Ends
Spiedie Joe
The reign of tyranny and terror through dominance with a beak and talons, which controlled my backyard has been terminated. We’re talking about a major political overthrow, leading to the assassination of the leader of my feathered flock. Yeah, you guessed it…the rooster that has terrorized me for almost a year is finally dead. It was quick and painless; quite truthfully I don’t think he knew what hit him (BB gun to the brain). It was so fast and quiet, that his harem continued to scratch and peck at the ground without a care in the world not realizing their sole mating male was gone. The swiftness of this planned covert execution left me momentarily shell shocked and I was touched with pangs of guilt and remorse. But those pangs were short lived as I soon became flooded with relief. No more looking over my shoulder when I venture out into the backyard. No more carrying a wepon of defense with me when I go to gather eggs. No more blasted crowing at the crack of dawn. It’s enough to make a person break out in song:
“Ding Dong! The rooster’s dead. Which old rooster? The rotten rooster!
Ding Dong! The rotten rooster is dead.
Wake up – sleepy head, no more crowing, get out of bed.
Wake up, the rotten rooster’s dead. He’s gone where the goblins go,
Below – below – below. Yo-ho, let’s open up and sing and ring the dinner bells.
Ding Dong’ the dinner-oh, suppers on, let’s eat ‘em now.
Let them know The rotten rooster is dead! “
Yo Gert…It’s Homemade Yogurt!
Back by popular demand with directions for making Greek Style Yogurt
Homemade Yogurt
Disturbed by the high prices of you favorite brand of yogurt at the supermarket? Well, make your own; making yogurt at home is easy. The great thing about whipping up homemade yogurt, is that it taste better than store bought, cost less to make than store bought and you gain the self-satisfaction from making it yourself.
4 cups (1 quart) milk
1/2 cup powdered milk (optional for thicker yogurt)
1/2 cup “live culture” yogurt (use a good quality plain yogurt)
- Stirring slowly, heat the milk (and powdered milk, if you like thick yogurt) in a double-boiler or (very carefully, so as not to scorch) on your stove, to 185°F for one minute; remove from heat and cool to 110°F. To cool more quickly, place the boiler/pan you’re using in a bath of cool water and stir.
- Once down to 110°F, add the live cultures as well as the sweetener, if you desire, and give it a good stir.
- Now comes the tricky part: you need to keep the mixture at 110°F for the next 6-7 hours; drop much below that, and the bacteria won’t be warm enough to do their job, anywhere higher than about 110°F will kill them, and leave you with not much more than boiled milk. This can be done several ways: in your oven, on the very lowest setting, in a bath of warm water (to help the heat from varying too much), or a crock pot set on low. I set my next to the wood stove which seems to work well. No matter which method you choose, take care to keep the temperature as close to 110°F as possible.
- After 6-7 hours, your yogurt is done. Refrigerate overnight, your yogurt with thicken more as it cools.
- The next morning enjoy add sweetener and fresh fruit or a dollop of homemade strawberry preserves. Yum!
- For creamy Greek yogurt, refrigerate the yogurt for at least two hours to allow it to completely cool and thicken. Line a large strainer with damp cheesecloth and find a bowl or pan that the strainer will fit in and pour your yogurt into the strainer. Refrigerate for several hours. After the yogurt has strained for several hours, pour out the liquid that has accumulated in the bottom of the bowl or pan; this is the whey. What’s left in the strainer is delicious, thick and creamy Greek style yogurt. Enjoy