Text 1698, 87 rader
Skriven 2008-02-01 23:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: This again?
=======================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> (stale bread) makes a fine bird feed.

 CS> Well, we dont waste often but when I have excess, it goes out to the
 CS> birds (grin).

We only have a few species that don't migrate.

Here is the results of the last Yellowknife annual Christmas bird
count, as compiled by 21 volunteers:

1 Rough legged Hawk
3 Spruce Grouse (lots outside the city)
5 Redpolls (near a bird feeder)
9 Boreal Chickadees (near a bird feeder)
9 Magpies (a new arrival this past decade)
15 house sparrows (near a bird feeder)
17 Bohemian Waxwings (near a bird feeder)
23 Gray Jays
414 Willow Ptarmigan (8 in my yard)
1377 Ravens

If I put out food in the fall some songbirds will stay but I am
afraid if I missed a few days they would die. Neekha puts up the
bird feeder in March so that the first arrivals have a good first
meal when they get here. In the beginning we get just chickadees and
sparrows (and 2 little squirrels).


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soba Soup with Spinach and Tofu
 Categories: Japanese, Soups, Tuna, Noodles, Tofu
      Yield: 6 Servings
 
           FOR THE BROTH:
      7 c  Water
      6    inch piece of kombu
      1 oz Dried bonito flakes
    1/2 c  Soy sauce
      3 tb Mirin
      1 tb Sugar
    1/2 lb Dried soba
      2    Carrots; sliced thin
    1/2 lb Spinach; stemmed, cut cross
           -wise into 1 1/2 inch wide
           -strips
      8 oz Firm tofu; silken, cut into
           1/2 inch cubes
      3 tb Miso
      2    Scallions; minced
 
  Make the broth: In a saucepan bring the water to a boil with the
  kombu, simmer the kombu for 2 minutes, and remove it with tongs,
  discarding it. Stir in the bonito flakes and simmer the mixture,
  stirring occasionally, for 3 minutes. Stir in the soy sauce, the
  mirin, and the sugar and simmer the broth for 5 minutes. Strain
  the broth through a fine sieve into a heatproof bowl and pour it
  back into the pan.
  
  In a kettle of salted boiling water cook the noodles for 3 to 5
  minutes, or until they are al dente, being careful not to overcook
  them, drain them in a colander, and rinse them under cold water.
  
  Add the carrots to the broth and simmer them, covered, for 5
  minutes. Stir in the spinach and the tofu and simmer the soup for
  1 minute. In a small bowl stir together well 1/2 cup of the soup
  broth and the miso and pour the mixture back into the pan. Divide
  the noodles among 6 large bowls, ladle the soup over them, and
  sprinkle each serving with some of the scallions.
  
  Gourmet September 1993
 
MMMMM                                      

.... Eat food. Not too much. Mostly plants.


Cheers

YK Jim


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