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I think we have 7 feeders up at the moment, and that's about how many we had last year. (Our favorite window feeder broke, and I can't find another like it locally.)
On the peak day last year, around mid-September, we had one day where we were both getting counts well over a dozen. Hummingbirds are very competitive, they'll stake out one feeder or even a group of feeders and spend a lot more time defending it against other hummingbirds than actually feeding. Audubon says that many hummingbirds will nearly double their weight in the fall before taking off for their winter homes.
I always weigh brown sugar, because you can get big holes in it even when you pack it down. The USDA food database says a cup of brown sugar is 145 grams (5.11 ounces) unpacked and 220 grams (7.76 ounces) packed, though a lot of sources use 7 ounces for a cup of packed brown sugar. (KAF's ingredients list says 7 1/2 ounces.)
Perhaps the biggest challenge with measuring cups is they're not very accurate. I have one '1 cup' measure that consistently give me at least 5 3/4 ounces of AP flour.
My guess she's never been trained to cut big hunks of cheese because it isn't a common request. Otherwise they'd have knives available without having to go in the back. We've been getting Genoa salami from the deli at the closest WalMart lately, I have to say their clerks do a good job of paying attention to our instructions.
I bought some food at a drive-through fast food place recently. It came to $10.10. I handed the clerk a $20 bill and a dime. He had to ask someone how to enter that so he could make correct change.
As Art Buchwald used to say, you can't make stuff like this up!
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This reply was modified 6 years, 2 months ago by
Mike Nolan.
As far as I know we only get ruby-throated hummingbirds here, though there have been two confirmed sightings of Anna's hummingbirds in Nebraska in the past few years.
Wisconsin is apparently the place to be for rare hummingbird sightings in the midwest, the roufous/allen's hummingbird and the very rare green violetear have both been sighted there in the past few years, usually late in the season for hummingbirds.
We've seen an adult female several times and an adult male at least once. And when I was picking tomatoes yesterday, I could hear several hummingbirds chittering at me, so we probably have at least 4 of them in the yard.
I added one sighting to the Journey North log.
Most of the things that dogs and cats shouldn't eat are the same. Dogs seem to have a better tolerance for raw meat than cats these days, but if I had a dog I wouldn't give it raw meat because of the potential for food-borne illnesses.
One choice I didn't put on the list is raw yeasted dough. The yeast can ferment in an animal's stomach, producing alcohol and upsetting the microbial balance in their intestines.
Interestingly enough, I read an article recently that said while people have kept cats for several millennia, true domestication may only have occurred in the last 300 or so years.
The Wall Street Journal had a funny cartoon the other day: A cat sitting on the sidewalk with a sign in front of it reading: Will do absolutely nothing for food.
Traditional wafer-style ice cream cones haven't really gone away, though these days it seems like waffle or sugar cones are easier to find, both at the grocery and at ice cream parlors.
The flat rectangles of ice cream cone wafers that my grandfather's store had for making ice cream sandwiches do seem to have disappeared, I can't even find them at restaurant supply houses.
Thanks for the extended post.
We prefer whole milk mozzarella, which we can get in shredded form in 5 pound bags at Sams, though most recently I had to go to the Sams that is further away in Lincoln to get it. (NONE of the grocery stores carry whole-milk mozzarella.) As to the argument that whole milk mozzarella is higher in fat, I think you use less of it when it's whole milk compare to part-skim, because it spreads out more, so it kind of balances out.
I haven't found a jarred pizza sauce I like, mainly because most of them have garlic in them. I use Hunts Traditional or Mushroom sauce for spaghetti, they're both garlic-free. I haven't tried it on pizza, mainly because I haven't actually made pizza from scratch other than the lavash pizza in a while, because there's just two of us.
If I'm making spaghetti and meatballs, I take one can of Hunts, add one 15.5 ounce can of diced no-salt tomatoes and one (sometimes two) 4 ounce can of mushrooms, and I cook the meatballs in that. If you're going to cook meatballs in sauce, as opposed to frying or baking them, I think it helps to use meat that is at least 85% lean.
I also have a no-garlic marinara recipe posted here that makes quite a bit of sauce, it starts with a #10 can of diced tomatoes. It's enough for a batch of lasagna and is very good on both pizza and spaghetti. I puree it with a stick blender, but for spaghetti I'd be tempted to do what I have been doing lately with the Hunts sauce and mix some sauce with some diced tomatoes, because we really like having chunks of tomatoes in our spaghetti sauce. If I put tomatoes on pizza, I prefer them to be sliced, not diced.
I was in San Diego a few years ago for a conference and went to dinner at an Ethiopian restaurant with my older son and his family. We went through several stacks of Ethiopian flatbread. It's definitely got a fermented flavor to it. They were saying it takes several days to prepare a new batch of batter, and they were close to running out of flatbread that evening.
It's possible to make white chocolate ganache, but you need a recipe tailored to that, because there are factors such as balancing the fat contents that enter into a ganache recipe. (And it helps to know the specifics of your white chocolate, which isn't always readily available.)
Ice cream sandwiches made with chocolate chip cookies sound simpler, but carb alert!!
We have both these days, though we probably use the Sams one more, and I think their prices are, on average, slightly less. But the Costco is much closer. The Sams on this side of town has products the one on the north side doesn't have and vice-versa. Recently I went to the north one to get two five-pound bags of mozzarella cheese, which the south store has stopped carrying again.
Sams Club has 18" wide food service wrap, Costco might have it as well, and it's available on Amazon for around $25 including shipping.
Gordon Food Services has 3 locations in Indianapolis and is open to the public.
I'm going to miss having a restaurant supply showroom in Lincoln, Restaurant Depot in Omaha is members-only and you have to have a food service tax permit to become a member. I might be able to order through Sysco (my former neighbor manages their Lincoln office), but they don't have a showroom. A friend of ours is talking about opening up a food truck for barbecue and I may be helping him develop some recipes (like cornbread), so that might give me some other options.
I like hitting kitchen stores and restaurant supply stores for the same reason. The only restaurant supply store with a public showroom in Lincoln has closed the showroom, though they still service restaurants out of their Omaha office.
My grandfather's drug store had rectangular pieces of ice-cream cone material for making ice cream sandwiches. I've not seen those anywhere in recent years, though. (As a former soda jerk, the challenge was to press down slowly enough that you didn't crack the shell.)
The only ice cream sandwiches you can buy these days have a soft cake-like exterior, often chocolate flavored. I've got a Norpro gadget for cutting and pressing the sandwiches once you've baked the cake-like exterior.
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This reply was modified 6 years, 2 months ago by
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