THE Watering Hole: April 9 – Man and Nature

We have a post lamp out front. Until about three years ago, we used a 60 watt bulb controlled by a light sensor. Up to that time, a green tree frog would climb up the post at sunset and leave about dawn.

Then, we decided to put in one of those spiral bulbs that draw about 8 watts, but without the sensor. It turns out that the light frequencies emitted by that bulb work day and night at attracting insects. Now the frog or a relative is getting fat. The insects are also threatened.

Question is: should I get a light sensor which would require a 14 watt bulb but draw 3 watts 24 hours per day in order to control the frog’s obesity as well as the insect population?

I am not sure that it is the same frog, but my Granddaughter insists that is an animal she calls “Greeny”.

This is our Open Thread. Please feel free to present your thoughts on any topic that comes to mind.

Sunday Roast: Chicken!!

I promised a foodie post this weekend, so here it is.  Roast chicken is one of the best things on the planet.  My mom used to make a killer roast chicken when I was a kid, and I’ve fallen into the bad habit of buying rotisserie chicken at the grocery store.  Now that the weather has turned cooler, I won’t mind having the oven on so long — roast chicken coming up!

This is our daily open thread — share your foodie love
and whatever else you’ve got on your mind.

The Watering Hole/Feeding Trough: July 15 – Foodie Alert!!

Steak tartare.....Mmmm?

Photo by gummitch

Okay Zoosters, you asked for it!  Post your recipes and favorite (or least favorite) food experiences here.   I’ll have a pad a pencil ready to make a shopping list.  ;)

Now we’ve seen how gummitch spends his Saturday nights, so I’m a bit green around the gills.  But he assures me the wine was fabulous — if he remembers correctly.  Heh.

This is our daily open thread, so feel free to comment on any subject!
If your tummy isn’t growling long before lunch time,
we’re not doing the food thing right.

The Watering Hole: May 22 – Hey grandpa, what’s for supper?


Pico de Gallo

6 Roma tomatoes, diced

1/2 c. Vidalia onion, diced

3 jalapeno peppers, seeded and diced

1 1/2 t. garlic, minced

1/3 c. fresh cilantro, chopped

1 t. fresh oregano, chopped

3 fresh limes, squeezed

Salt & pepper

Combine the first six ingredients.  Add the juice of the limes.  Salt and pepper to taste.  Refrigerate in a tightly close container; overnight is best.


Yum, yummy!!  What’s cooking in your part of the world these days?  Share your recipes here, and you might find a few to add to your recipe box.

This post was inspired and requested by our bloggy friend, Hoodathunk. Thanks for the yummy idea!

This is our daily open thread, so have at it!

(Image source)

Sunday Roast. Yan Can

Back in the early 80s, I had the opportunity to take a cooking class from Martin Yan, after my wife made a donation to the local public radio station. We spent one afternoon in the kitchen with Yan, and then the following weekend he took the class on a walking tour of San Francisco’s Chinatown, finishing with dim sum. Although he was always pretty goofy on his tv show, in person he was very serious and very helpful. I have his first two cookbooks, and his recipes are so well-tested that I never have to tweak them. Don’t forget, this is our Sunday open thread.

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