Enjoy some delicious recipes!
Program #876Marian St.Clair
Peanut Butter & Jelly Suet
1 cup shortening
1 cup crunchy peanut butter
2 cups quick cook oats
2 cups plain yellow cornmeal
1 cup whole wheat flour
1 cup raisins (chopped if you prefer smaller pieces)
To make the suet cakes, mix the shortening and peanut butter until creamy and soft. (If necessary, warm in the microwave on 50% power for 30 seconds, stir, and then warm again at the same level for a few seconds more as needed.) Stir in 2 cups each of quick cook oats and plain cornmeal, and 1 cup each of whole wheat flour and raisins. For an additional punch, you can add nuts and/or seeds, or even small kibble dog food.
To fashion the cakes, divide the suet mix into 3 parts, pressing each into a small-size (5 inch square) plastic container lined with plastic wrap, and then refrigerate to store. The cakes can also be shaped by hand, or the suet can be spread on pine cones or logs. Hang cakes in either a wire feeder or in the plastic netting of an onion bag.
In my experience, suet brings the most interesting birds to the feeding station. I particularly enjoy the outgoing Carolina Wrens with their ear-splitting call, teakettle-teakettle! As well as the much more shy woodpeckers.
Garden Plants for Birds:
American holly (Ilex opaca)
Black-eyed Susan (Rudbeckia)
Garden Writer and Photographer, Garden Tour Guide
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!