So I got the idea to have a couple of the guys over to our house to make manly meals and watch manly movies while the ladies went out. We have watched “Monty Python’s: The Holy Grail”, “Napoleon Dynamite”, “Hannah”, “The Man Who Would Be King”, The Grammy Awards, a Leonard Cohen concert, a Bob Dylan documentary, etc. We have eaten “turtle burgers” (recipe by Southern Culture on the Skids), hobo hotdogs, veal steaks, stir fry and corn dogs. One night we ignited a tiny bit of bootleg, Greek Raki to prove that it was well over 50% alcohol. I concocted this recipe for one of those nights. It was a hit. I made it for Bethann and Hilary later. They loved it, too. This is especially amazing, because Hilary says she doesn’t like avocados or feta and it contains both. I told her they cancel each other out. She said they must, because she claimed the leftovers for her lunch.

Ingredients:

• about 1-1/4 pound 80% lean ground beef
• a  small onion, chopped
• a handful of chopped green & red peppers
• a handful of baby bella mushrooms
• a large handful of frozen corn
• 2 avocados peeled and cubed
• salt
• granulated garlic
• mixed peppercorn grind
• Greek oregano
• cilantro
• a generous handful of feta cheese

In a large skillet, fry up the hamburger and the chopped onion. If there is a lot of fat; drain some of it. Add the peppers, mushrooms and corn. Add the spices. Be liberal with the cilantro. It’s good for you. Stir and cook them until the peppers start to get a bit juicy, but not mushy. Add the avocados. Cover and let them get warm. Top with the feta and serve.

Enjoy!

New Atkins for a New You: The Ultimate Diet for Shedding Weight and Feeling Great. (Paperback)
by Eric C. Westman, Stephen D. Phinney, Jeff S. Volek

Price: $10.88
166 used & new available from $1.89
(251 customer reviews)

Hilary had made salads for us earlier and put them in the fridge. Bethann got home a little after 5pm. We had a sumptuous, low carb feast!

If you have never used avocados in cooking, you have been missing out. They do not bring a very strong flavor of their own, but they multiply and spread the flavors that they come in contact with and add a rich creamy texture. The pleasure factor of this dish was that it was like eating hot, vegetable ice cream.

Why We Get Fat: And What to Do About It (Vintage) (Paperback)
by Gary Taubes

Price: $10.20
62 used & new available from $6.50
(353 customer reviews)

The advantages of substituting cauliflower for potatoes are that you end up with a much lower carb intake and you raise your intake of dietary fiber and cruciferous vegetables. Of course, it’s hard to eat healthy if it isn’t tasty. All of us loved this. Hilary even told me that I could make that again! So here is my recipe for mashed cauliflower. You can follow it or read it, then improvise.

Ingredients:

2 small heads of cauliflower (~6-1/2″ across)
~ 1/2 cup celery root diced to 1/4″ cubes
4 Tablespoon butter
~ 1/2 cup sour cream
~ 1/2 cup milk (more or less depending on how wet you like your mashies)
1/4 teaspoon Vegesal (or your preferred seasoning)

Directions:

Cut up the cauliflower into ~ 1″ pieces including the stems, but not any green leaves. Dice the celery root. Boil the cauliflower and celery root for about 20 minutes (until fork tender). Drain them in a colander, pressing down with a small plate or bowl to extract more of the water. Throw it all into a food processor along with the butter, sour cream and Vegesal. Process it until it is fairly smooth. Leaving the processor on, add some of the milk. Test it for consistency and flavor. Add more milk and/or seasoning and chop it in until it meets your desired consistency and flavor. Serve.

Enjoy! It will serve six to eight. The leftovers microwave nicely.

I got to thinking, with Great Lent coming, about how to make lenten food with fewer carbohydrates for diabetics. I really like falafels, but they are pure carbs. Check out  the nutritional benefits of okra. They are a great source of vitamins A, C and K, as well as antioxidants and fiber. Okra is sticky and very nutritious, so I thought I would experiment. What resulted was not exactly falafel-like, but edible and tasty nonetheless. Here’s the recipe (as near as I can remember it from last night):

Ingredients:

• about 1 pound of 3 to 4 inch okra
• 1 15 oz. can of garbanzo beans, drained
• about 3 inches of celery root at about 1-1/4″ diameter
• about 1/2 cup flour
• one head of garlic, cloves peeled
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 5 twists of freshly ground black pepper
• 1/2 teaspoon of parsley flakes
• canola oil

Wash the okra. Throw all of the ingredients except the oil into a food processor and run it until they are thoroughly chopped and mixed and you have sticky greenish glop. Heat up 1/4″ to 1/2″ of canola oil in a large skillet. Use a tablespoon or two to scoop and plop the mixture into the hot oil. Fry one side, then turn and flatten them to fry the other. Fry them until you see more brown than green.

Enjoy!

The bright corner is where morning, noon and evening prayers are said. There are many variations on the bright corner. Ours is not to be taken as typical or normative, but it works for us. Our bright corner is in the East corner of our den. There is a Cross on the wall near the corner. To its left is an icon of the Theotokos. To its right is an icon of Christ. This is the same basic arrangement as the iconostasis at church. This immediately connects us to church. Next to the Theotokos is an icon of the Conception of the Theotokos showing Ss. Joachim and Ann embracing. My wife, Bethann, has St. Ann for her patron. To the right Christ is the Epitaphios, because St. Joseph of Arimathea is my patron and it was the Burial Service and Lamentation Matins that really converted everyone in our family. Around this central cluster are arranged, in no particular order, icons of the patron Saints of our children, grandchildren, godparents, parents, godchildren, a couple of good friends, nieces, great nieces & great nephews. Some icons do double or triple duty as multiple people share the same patron. We chose to do it this way so our bright corner forms a very visual, permanent prayer list. As we see each person’s patron Saint we are reminded to pray for him or her and ask for their Saint’s intercession as well.

A vigil lamp is hanging from the ceiling, in front of the Cross and the icons of Christ and the Theotokos. This is to honor them. It also calls us to prayer. Our lamp was made by Nick Papas. The icon of St. Nicholas is on our wall as it his his patron and one of Fr. Bonifaces’s patrons, as well.

What I just made, was the cabinet below the icons and lamp. It is made of no VOC melamine from recycled materials, no VOC wheatstraw board, locally harvested and milled poplar bead board and stone tile. This was my first attempt at stone tile installation. Some of the tiles are partly upended. This is to form a plate rail to hold festal icons and prayer cards. The back boards are engraved with daylilies. I took a photograph of one of our daylily blooms and my neighbor and I used his Shopbot to carve it into these boards. There are open spaces around the daylily medallions so we can use 12 Gospels ribbons to tie palms and willows to the icon corner during Great Week.

I chose the daylily motif, because it is especially meaningful to us. This is an excerpt from an entry that I wrote on shoutforjoy.net:

Daylilies are amazing. They put forth a beautiful bloom and it is gone in a day, only to be replaced the next day with another glorious bloom. Jesus told us to consider the lilies of the field in order to encourage us to have faith in God’s provision for us. This in turn is to encourage us to share what God blessed us with today with others, knowing that God will have new blessings for us tomorrow.

Daylily Detail

To be reminded of this as we say our daily prayers is encouraging.

On top of the icon corner are a candlestick, an incense burner, a prayer book, a box containing charcoal and matches. In the top compartment of the cabinet is a box of incense, a lighter, a New Testament, a Festal Menaion (hymns and prayers for the 12 major feasts), a service book and a supply of wicks for the oil lamp. We burn incense in our home as this also calls us to prayer. Incense is present in every prophetic vision of Heaven and was used in the Tabernacle and the Temple and has always been used in the Church. It is always associated with prayer. Using all of our senses in worship and prayer helps us to focus on eternal priorities.

The lower shelves of the cabinet holds other spiritual books and festal icons.

Of course, it does not matter how beautiful or well appointed a bright corner is, if no one stands before it to pray. Lord, teach us to pray!

Our second home had oil heat with hot water radiators. The summer-winter hook-up had been disconnected and we had a gas water heater. The first winter we lived there was fairly mild, and neither of us had grown up with oil, hot water heat, so we didn’t notice any major problems, other than it seemed pretty expensive. The second winter was a different story. It was cold and no matter how we set the thermostat, the house would never get above 52°. We invited friends over quite a bit. The added bodies would warm the house, or, at least, we would be distracted from how cold it was. Our friends would say to each other, “The Coulters invited us over. Time to visit the refrigerator.”

I had this theory about hiring professionals. I didn’t think it was worth it to hire somebody to do something who made more per hour than I did. Of course, I was making very little working in a poultry meat processing plant. I didn’t understand things like overhead, liability insurance  and transportation costs. I also didn’t appreciate the efficiencies involved when someone truly knew what they were doing, as opposed to someone who was reading the totally misnamed The Complete Do-It-Yourself Manual, such as myself.

The house was cold. I was ready to try anything. An old plumber had told me that one could clean the electrodes in the burner by pouring a tablespoon of salt over them as it was firing. I figured he was old. He must have done this any number of times and survived. I would give it a shot. He had failed to mention that one should not use an electrically conductive, metal spoon.

So I get a tablespoon out of the silverware drawer and fill it with table salt. I go down into the basement. I gingerly set the spoon on a shelf while I remove the shield above the burner gun. I pick up the spoon and carefully empty it, so that it falls through the arcing electricity between the electrodes or cathodes or whatever you call them. Oops! The spoon made contact with one of them. The electricity travelled up the spoon and threw it against the opposite wall of the basement, with my arm still firmly attached to it.

Bethann heard me crashing against the shelves and various tools falling. She hollered down to me, “Is everything OK?” I answered weakly, “It’ll be fine.” Then I put the cover back on the oil burner and went back upstairs.

That did not solve the problem. In fact, it got worse. I looked at the situation again on another evening. I noticed the boiler was hot and the basement seemed warm, but it wasn’t circulating to the radiators. I surmised that the circulating pump was shot. I drained the system and took off the pump assembly. Sure enough, the impeller was totally shot. I replaced the pump assembly and filled the system. I turned on the heat, expecting a toasty warm house. No such luck.

I was about to give up and call a plumber. Just then, my friend, Jim, stopped by and offered moral support. Bethann said, “Why don’t the two of you go down and take one last look? You know, another perspective and all that.” Jim thought to bring a flashlight. We look around. Everything looks normal. The thermostat is set properly. The fuses are good. Then he shines the light toward the ceiling joists where we see this big valve painted bright red. It had a lever on the side of it and words cast into it to mark three positions: “OPEN” “RUN” “CLOSED”. The lever was in the closed position. I moved it to “RUN” and voila, we had heat in the house. It was the valve to set it on summer or winter for the water heater that used to be attached to it. This explained the smashed impeller. It had been pushing against a closed circulation valve for two years.

So once again, my mom was right. Reading is the key that unlocks every door.

Directions:
Put quinoa in a small pan or a two cup measuring cup. Add the hot water . Let it soak for at least five minutes. While that’s soaking, pit & dice the dates, fill the teapot and start it heating, get your skillet out and start it heating. Pour off the water from the quinoa using a fine screen strainer to catch any that pour out.
Put the olive oil and the slivered almonds in the hot skillet and lightly toast them. Don’t walk away. They turn black and stinky very quickly; and you’ll have to start over. (voice of experience)
Remove the almonds from the skillet, trying to leave as much of the oil in the skillet as you can.
Pour the quinoa into the skillet. Toast it in the oil just long enough for it to turn slightly golden. This brings out a nutty flavor. Add two cups of boiling water, the diced dates, the cinnamon stick, the bay leaf and the toasted almonds to the skillet. Simmer uncovered, stirring often, until most of the water has been absorbed by the quinoa.
Then cover and remove from the heat. Let it stand for about another five minutes until all the remaining liquid has been absorbed by the quinoa.
Makes four generous servings.

Delicious! Bethann told me it was internet ready, so that’s why I’m publishing it.

Terry & Rain Barrel Kit

Last Saturday  I went to a rain barrel workshop at Edge of the Woods Nursery put on by the Saucon Creek Watershed Committee. For $35, they provided the tools, the materials and help to build a 55 gallon rain barrel. Rain barrels help slow down the flow of water off of roofs. Suburban sprawl with its McMansions, additional roads, big box stores, big parking lots and lawns have caused many areas to become flood prone that never had this problem before. Rain showers now cause flooding, erosion and water pollution. 70% of water pollution in our lakes and streams comes from rainwater run-off. 80% of water falling on grass lawns runs off. Anything we can do to slow the flow and allow more of this water to filter through plants and soil will help to prevent flooding and pollution.

The simplest step that we can take to slow down the flow of water is to place rain barrels on our downspouts. This reduces the amount of rain flowing across the ground by catching the first 55 gallons in a rain event, saving it to be used on dry days. This reduces the amount of nonpoint source pollution. Rain barrels provide some additional benefits as well. 30% of our water is used for lawns and gardens, on average. If you use captured rainwater to water your garden and lawn you reduce your water and sewer bills and save drinking water resources. Rainwater is better for your plants than city water that has been chlorinated.

Mosquito screen attached to bottom of PVC toilet flange with duct ring

Now you can buy fancy, good-looking rain barrels from various gardening catalogs and some big box stores; or you can make them fairly inexpensively from a salvaged, food additive barrel and a few parts from the hardware store. The thread taps are pretty expensive, so try to borrow these from a plumber or join a gardening club or watershed association that can buy them corporately to sponsor events like the one I attended on Saturday.

Here’s the recipe:

Ingredients:
1 food grade plastic 55 gallon drum. (SCWC gets theirs from a local recycling center.)
1 PVC toilet drain flange
2 sel-tapping 3/4″ hex-top, slot screws
1 dryer vent duct ring
about a square foot of nylon window screen
1 brass 1/2″ hose spigot
1 nylon 3/4″ thread, garden hose coupler
epoxy putty

Tools:
Electric drill
handheld jigsaw
Adjustable wrench
4-5/8″ hole saw
3/4″ garden hose thread tap
13/16″ hole saw
7/16″ drill bit
thread tap for 1/2″ hose spigot
scissors
screwdriver or hex driver bit

Directions:

Top of Rain Barrel Complete

Use 4-5/8″ hole saw to cut a hole in the top of the barrel, leaving enough flat surface around it to place the toilet flange. Attach screen to bottom of flange using the dryer duct ring.  (See photo above.) Trace and cut space on the side of the hole for the tightening screw to fit, so the flange lies flat, screen side down in the barrel.

Drill hole for spigot near the bottom of the side of the barrel using the drill bit. Consider carefully how you want to place this according to how the downspout will enter it, so you will have convenient access to use the water. Tap the threads and screw in spigot. Near the top of the barrel but still on the flat part of the side of the drum, cut the hole with the smaller hole saw for the overflow fitting. Use the larger tap to thread the opening, then screw in the hose coupler. Work the two parts of the epoxy putty together until it is a uniform color. Partially unscrew the spigot and the hose coupler. Work the putty into the threads and retighten, packing it all around to prevent leaks.

Your rain barrel is complete!

Threading the the hole for the spigot

Don’t drink the water from your barrel. If you have asbestos shingles (very old roof) or treated wood roof or a copper roof with a zinc anti-moss strip, do not use the water on edible plants. It is fine for flowers and lawns, though. Clean the bug screen periodically. In the winter, either take it in or leave the spigot open with no hose attached to avoid freezing and thawing from splitting your barrel.

Attach a hose to the overflow with the outlet somewhere like a soaker in a flower bed.

Spigot sealed with epoxy putty

Equipment:
1 – 22 quart stainless steel stock pot with a glass lid
1 – much larger aluminum stockpot with no lid
1 – food processor with chopping blade
1 – long handled, heavy duty, industrial kitchen, stainless steel spoon
1 – expendable  dish rag

Ingredients:
1/2 pound dried navy beans
1/2 pound dried pinto beans
1 pound pearled barley
1/2 pound dried kidney beans
3-1/2 pounds green split peas
1 pound yellow split peas
3 ham bones with a fair amount of meat on them
2 yellow onions
raw broccoli, cauliflower and carrots from 1-1/2 party trays
5 cloves garlic
4 Tablespoons salt
10 shakes of black pepper
3 Tablespoons Greek oregano
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 Tablespoons ground sage
3 Tablespoons finely chopped dried basil
water

Cut as much meat as possible off of ham bones and set aside. Put ham bones and dried beans, barley and peas in the 22 quart stock pot with the pot about half full with water. Place directly on stove on high heat. While that is heating up, puree the raw vegetables and onions in the food processor and add to the pot. This will take at least three processor batches. Press the garlic cloves into the pot; that is with a garlic press. Add enough water so that the pot is almost full; still allowing room to stir vigorously. Cover and bring it to a boil. Keep it boiling until all the beans, barley and peas are soft; stirring often with your industrial spoon that is long enough to reach the bottom without burning your fingers. Remove the bones and any strips of fat that are floating. Use a plate to scrape the peas, etc., and any remaining meat off the bones to return to the soup. Discard the bones. Cut up the meat that was set aside and add it to the soup. If there is still room, add water to restore it to the level before you removed the bones.

Put the dish rag in the middle of the bottom of the larger stock pot and add hot tap water. Place stainless stock pot into larger stock pot. The water should come about halfway up the sides of the outer pot; any more and it will bubble and perk out of the pot; any less and it will not transfer enough heat to the soup. This forms a giant double boiler, so you can leave the heat on half and simmer for hours, without worrying about scorching the soup (as long as you don’t let it boil dry and burn your rag – Believe me; it’s not a pleasant smell.).

Add the rest of the spices and stir them in. Leave it on the stove to heat for a few hours; stirring occasionally and making sure that the outer pot has enough water.

When you are ready to go to the street or whatever event you are going to; dump the soup (O, I meant to say pour) into a blue Igloo brand cube style cooler. Igloo is the only brand that doesn’t melt. (Melting cooler is not a flavor you want in your soup!) It will keep your soup piping hot for hours.

Bon Appetit!

Why go native? The answer to that is manifold.

The Audubon Society is reporting a rapid decline in bird populations in America, by as much as 80% of some of the most common backyard birds since 1967. Ornithologists attribute this to the disappearance of natural habitat with suburban sprawl with its eradication of the native plant species on which these birds depend for food and shelter. Another problem is the use of chemical herbicides, insecticides and fertilizers that poison birds. So landscaping your yard with native plants and encouraging your neighbors to do the same can recreate attractive habitats for birds. There is no fauna without flora.

Native plants are well adapted to natural conditions, so do not require the artificial life support of chemical salt fertilizers or the ‘protection’ of weed killers or insecticides. This can save you money and make your habitat safer and less polluted. Choose your plants to match your conditions and you don’t need to water much, if at all. This saves water, which saves energy, which is better for the planet and your bank account.

It is easy to propagate most native plants, so, if you are willing to wait, you don’t have to buy so many. The Virginia Sweetspire that I planted last Fall has already put out rooted runners that I was able to transplant to a second location. These plants are not patented or copyrighted, so you can’t get into trouble for propagating them to plant, trade, give or sell.

If you have acreage, and you plan carefully, you can restore habitat to a wild enough state that it sustains itself with little care and provides habitat to native animals of all sorts. You cannot just stop mowing to let land return to the wild. In fact, mowing or plowing can permanently destroy some fragile natural ecosystems. In all of the Great Plains, some estimate that less than 2% are still virgin prairie. I recall as a child in Minnesota that they determined there was less than a quarter of an acre in the whole state that was still virgin prairie. Restoration can only go so far, but wouldn’t it be fun to closely restore a place to how it may have looked, felt and smelled like 400 years ago.

Going native will help you escape the cookie cutter, McMansion look. There are very interesting native plants in every region of the continent. As Europeans started to settle and explore the East coast of America, they were amazed with all the beautiful, native plants. In fact, one of the advantages of going native on the east coast of the US is that you can have a traditional, English, country garden! That’s right! The English were so taken with all the new, exotic plants from North America that they filled their gardens with them in a more naturalizing way than those stuffy, manicured French gardens. It’s a fascinating story. You can read about it in Andrea Wulf’s The Brother Gardeners.

We are using naturalizing, native ground covers, flowers and bushes to eliminate mowing in front of our house. We hope to be able to eat whatever blueberries the birds and the neighbors leave for us, as well.