This is a packing for the beach/boat/weekend travel bag that ticks all my boxes. ☑️It’s canvas and leather. ☑️It has a doctor-bag like opening ☑️it’s sturdy and wears like iron. Oh, and it’s super cool 😎
Ingredients 3 ripe Dickey Farms peaches, peeled and diced 3/4 cup whole buttermilk 1/2 cup honey 1/4 cup heavy cream 1/4 teaspoon salt Method
Process buttermilk, honey, cream, salt, and 11/2 cups of the peaches in a blender until completely smooth, about 1 minute.
Finely chop remaining 1 cup of peaches; stir into buttermilk mixture. Divide peach mixture among plastic frozen pop molds, leaving some room at the top to allow for expansion. Cover with lids and insert wooden craft sticks.
Freeze until pops are completely firm and sticks are set, approximately 6-8 hours. To remove the pops, run outside of molds under hot water for a few seconds and remove lids. Exjoy!
I had a beautiful green ceramic strawberry pot, with 🍓plants that survived from year to year.
I kept it on our front porch and invited guests to help themselves. There wasn’t much fruit as our summers can be brutally hot, but we thoroughly enjoyed its presence.
Well, it broke early last spring ?? and I hastily planted them into an already established raised garden bed. They took off nicely but I had a LOT of competition for the berries. I couldn’t begrudge the tiny bunnies or the squirrels, but the birds have feeders.
More plants, I thought. More plants and there will be enough strawberries to go around. The runners from the original plants obliged me and I have a nice little patch this year.
But then I saw the birds going after the berries that haven’t even begun to ripen. What to do?🤔
And THAT’s when I thought to paint some small pebbles red like strawberries 🍓. Birds don’t like pecking hard things with their beaks. They’ll peck the rocks and not like it very much and leave my soon-to-be ripe berries alone. Right? right??
Worth a try and if nothing else I had a good deal of fun doing it.
Like pale ghosts, a pack of white polar bears haunt a dilapidated, abandoned Soviet weather station on a small island in Russia’s Arctic far east.
This sleuth of spooky bears might have gone unnoticed on Kolyuchin Island had David Kokh, a 41-year-old Moscow-based photographer, not set sail on his long-awaited voyage to Wrangel Island last September. He shared how the remarkable encounter, and subsequent photoshoot of a lifetime, transpired.
“We sailed along the coast and covered more than 1,200 miles of untouched landscapes, villages lost in time, spots with various fauna, and seas full of life,” Kokh told The Epoch Times. “One day, bad weather was expected, so our captain approached a small island, Kolyuchin, to take shelter from the storm.”
That Arctic island, located off Russia’s northeastern coast, northwest of the Bering Strait between Alaska and Russia, is known for its polar weather station that operated during Soviet times, the photographer said. It was finally closed in 1992, but an abandoned village still stands on the island today.
Kokh described feeling a “childlike sense of excitement” upon discovering the family of polar bears huddled amidst the dismal, depressing dwellings. “The stormy wind, rain, and neglected buildings on the rocky shores all made everything appear super surreal,” he said. “Suddenly, we noticed movement in the windows of the houses. Someone took out some binoculars and we saw the heads of polar bears!”
The bears appeared like wraiths amidst eerie fog on the long-deserted island. “It was the perfect setting,” he added.
Kokh was able to capture the wildlife on camera without disturbing them or exposing himself to danger by using his Mavic 2 Pro drone camera. The drone was equipped with low-noise propellers so as to not startle the enormous bears. He employed clever tricks and maneuvers with his drone to minimize the disturbance. “I was nowhere near them so was not in any danger,” he said.
There were polar bears standing guard like sentinels; peering through windows, alone or in pairs; loitering on porches; and lounging on the lawns outside—making for a wildlife shoot of a lifetime. “The bears walked around the houses, there was about twenty animals in sight at the same time, mostly males,” Kokh said. “The females kept to the side with their cubs, closer to the shores of the island.”
Besides the thrill of the encounter and satisfaction of capturing a rare and unique moment, Kokh was able to share the polar bear photoshoot with the world on his Instagram, where it went viral. “The moment when I encountered the polar bears at the abandoned meteorological station in the Northern Chukotka was very special for me, pretty sure I will never forget it,” he said. “I’m incredibly grateful I can share this moment with people from all around the world.”
Kokh believes that a photographer’s job is to “tell a story”—His story, he adds, is one of the relationship between ourselves, wildlife, and nature.
I’m not sure why @chefsymon, the originator of this recipe, makes it outside on his grill BUT it made me want to try it.
Homemade Cream Cheese
Prep Time: 15 min Cook Time: 20 hr 15 min Difficulty: EasyServings: Yield: 1 cup Source: foodnetwork.com
1 quart (4 cups) cream or whole milk (or a mix of both)
One .05-ounce packet cream cheese starter
Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you’d like a firmer cheese, continue to press.)
This one’s from an old community cookbook. I’d made it years ago but had forgotten how good it was.
I’ve tried French Onion Soup recipes from Alton Brown, from the Barefoot Contessa and (gasp) the disgraced Frugal Gourmet, among many others. I wouldn’t have looked any further had I recalled making this version. Kick it up a notch by using bone broth if you’ve got it.
SO good. So EASY. So, what are ya waiting for, make it! 😎
French Onion Supper Soup
Soups & Stews, TRIED & TRUE
Difficulty: Easy Servings: 4
3 large onions, thinly sliced
1 clove garlic, minced
1/4 cup butter
4 cups beef or vegetable stock (I used beef bone broth)
1/4 teaspoon pepper
4 thick slices of French bread
4 ounces Gruyère cheese, sliced
grated Parmesan cheese
A delicious QUICK and EASY full flavored onion soup
In a covered saucepan cook onions and garlic in butter over low heat 20 minutes or until tender; stir occasionally. Add stock and 1/4 teaspoon pepper. Bring to a boil, cover and simmer 15 minutes. Meanwhile, toast bread. Top each with sliced cheese; sprinkle with Parmesan. Broil 2 to 3 minutes or until cheese melts. Ladle soup into 4 bowls. Top with a toast slice and serve.
2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
½ cup (¼-inch) diced hearts of celery
½ cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
¾ cup good mayonnaise, such as Hellmann’s
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens
In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
🚨Full no-recipe recipe alert🚨 Speedy Fish Chowder: nyti.ms/2BGcxlP
Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.
Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.