Search Results for: label/cats/2011/04/making-it

595 results

Crapper Livin’

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Design, Preparedness, Solar
1 Comment
...ngressman Duncan Hunter wants to restrict access to the island so that fat cats can continue to go on $16,000 trophy hunts while drinking beer on the back of a truck. Read more about his plan to turn Santa Rosa into a retreat for disabled vets (an excuse to keep the fat cat hunt going) in the Washington Post. Please fax Hunter at this address ASAP and tell him that Santa Rosa Island belongs to the people, and should be run by the National Parks Se...

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How to Get Skunks Out of Your Basement and Yard

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Animals, Gardening, Pests
4 Comments
...n critters. If we could charge rent for all the skunks, raccoons and feral cats that have taken up residence under the house we’d have paid off the mortgage by now. Our particular crawl space critter B&B was opened by virtue of a flimsy access door. Some animal, most likely a raccoon, pried it open. The problem with this situation is that you can’t just close up the door. Some poor creature would die a horrible death and then stink up the house fo...

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Gourmet Foraging and Advanced Acorn Processing

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Food, Foraging, How-to, Preparedness
31 Comments
...h or behind a bookshelf, or perhaps will be batted to death by inquisitive cats. At any rate, if you don’t want larvae in your house, you’ll want to keep the acorns somewhere else. Acorn Processing No matter what type of acorn you’ve harvested, you’ll need to leach the tannins out with water. This is a faster job with sweeter acorns and a longer job with the more bitter ones. But either way, you’ll have acorn meal at the end. To start the leaching...

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One Secret for Delicious Soup–A Parmesan Cheese Rind

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Food, How-to
7 Comments
Our cats seem to sneak into every food related photo session. This is simple, but it works so very well. If you use real Parmesan cheese, like Parmigiano-Reggiano, save those rock-hard rinds. They are magic flavor bombs. All you do is add them to soup or bean dishes. Add them at the start of cooking, because they need a good long while to soften up and release their flavor goodness. They don’t make the dish taste cheesy, but rather add that elusi...

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