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BHM Home Archive |
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BHM Newsletter
June, 2007
New Issue Selected articles and features from the July/August issue have been posted online. To read them, check out the Home page or the Current Issue page.
Editor and publisher Dave Duffy recently took Backwoodsd Home magazine into the blogosphere with his new bog, titled Dave Duffy Blogging. Dave writes, "This blog is intended to help bring BHM into the 21st century. At age 63, I may not feel at home on this instantaneous-feedback medium, but I can see it represents the future of magazines, while a paper magazine such as I now publish will probably join other print relics of history before my lifetime ends. It’s all happening so damn fast!" While the main focus of Dave's blog will be an inside look at publishing a national magazine, he'll no doubt touch on a variety of other issues. Currently, Dave, Ilene, and the boys are on the return leg of a successful trip to the Midwest Renewable Energy Fair in Wisconsin and you can follow their progress, complete with photos, by visitng the blog at www.backwoodshome.com/blogs/DaveDuffy Coming soon — blogs by homesteading expert Jackie Clay and building contractor and author David Lee. Watch for the announcements on the home page.
Courtesy of BCSPCA Rabbits are intelligent social animals who require caring, attentive and affectionate keepers. Rabbit breeds vary in size, coat and temperament. Smaller breeds such as Netherland dwarf, Polish, Dutch and English breeds are perhaps more suitable for children to care for as larger breeds such as the Californian, the Chinchilla Giganta, the New Zealand White and the Flemish Giant are more difficult to handle and require more space. Most rabbits have an average life span of 7 to 12 years. They are exceptionally clean animals that can easily be house trained, require little grooming and can become affectionate companions (in their own way). Rabbits must chew to wear down their constantly growing front teeth, so you need to provide chew items such as apple, birch or willow branches, dried (whole grain) bread crusts, hay and/or firm vegetables such as carrots, turnips or broccoli stems.
Spaying and Neutering The SPCA ends up with hundreds of rabbits every year largely because guardians allow them to breed. Finding new homes for rabbits is extremely challenging. PLEASE, do not allow your rabbit to breed! All pet rabbits should be spayed or neutered, not just because of they may mate. Spaying and neutering your rabbit will reduce spraying, improve litter box habits, lessen chewing behaviour, decrease territorial aggression and improve the life span of your pet. Have your rabbit neutered between the ages of 3.5 to 6 months, depending on sexual maturity, by a veterinarian specializing in small animals. Consult your veterinarian for rabbits older than 2 years. Housing We recommend that like all pets, rabbits should be kept indoors where they can be cared for, played with and become part of the family. Rabbits chew, so special care must be taken to protect furniture and to protect the rabbit from chewing electrical cords or hazardous materials. Rabbits can be trained to use a litterbox, which makes it much easier for cleanup and for giving them access to areas in the house to hop around. The amount of space your rabbit will need depends on the size and breed of your rabbit - the more space the better. Your rabbit’s hutch should be not less than 4 feet long by 3 feet wide by 2 feet high, raised above the ground. About 18" at one end should be boarded in for a sleeping room, with an opening large enough for the rabbit to go back and forth to the living and eating area. The living and eating area should have a full wire mesh front, with a door to open for feeding and cleaning with a strong latch to prevent dogs, cats and wild animals from getting in. The floor of the cage or hutch should be solid as wire mesh can hurt rabbit feet. Using a litter box in the cage/hutch will make clean up easy. Provide fresh straw or coarse shavings for bedding at all times, and be sure to clean out thoroughly whenever bedding becomes soiled or damp. Remember that a rabbit needs time out of his cage/hutch for exercise every day. With supervision and rabbit-proofing your rabbit should be given an area to hop freely. Make sure he has sufficient toys for entertainment, such as boxes, bags, hard plastic toys, phone books, baskets etc. Food and Water Rabbits are herbivores, meaning they eat only grasses, vegetables and fruit. Their diet should contain a protein content of between 12 and 16%. This can be provided with pellet commercial feed (specific to rabbits) and with a variety of fresh foods. Pellets must be stored in moisture-proof containers and used within 60 days. Hay is also important for your rabbit, adding fibre to the diet. Hay should be fed daily and in abundance. Compressed bales of hay can be purchased at pet stores or purchased directly from farmers or from county feed stores. Alfalfa can also be added to your rabbit’s basic diet, as long as it is fresh and clean. Ensure that it is put in a bin so it does not get soiled or used as bedding.
Twice a day feed your rabbit an assortment (3-4 types) of fresh foods such as celery (including tops), spinach, kale, fresh grass, carrots (tops too!), green peppers, dandelion leaves, clover, plantain, parsley, apples, pears, corn, melons and beet leaves. Feed foods with a high water content sparingly. Do not feed lettuce, cabbage, beans, potatoes, rhubarb or chocolate, the latter three can be toxic. Do not give large amounts of greens unless until your rabbit has adapted to them and young rabbits should be introduced gradually to greens only after 3 months old. Never make any sudden dietary changes as this could prove fatal to your pet. If you see your rabbit eating his droppings don’t be concerned. This is a natural behaviour. Rabbits don’t get all the nutrition they need from their food first time around so they make soft droppings, which they eat again. The next droppings are small, hard and round and will not be eaten. Plastic sipper bottles are best for water. Be sure the nipple is low enough for the smallest rabbit to reach. Shallow water dishes may also be used, but require daily cleaning. Food and water should be changed daily and containers cleaned and disinfected once a week. Handling Use two hands to pick up your rabbit, with one hand supporting the rump and the other under the chest area. Never lift a rabbit by its ears. Lifting by the ears causes serious injury. Rabbits can be easily frightened by loud noises or sudden movements which could cause them to quickly squirm out of a person’s grasp. Falls can cause broken backs and limbs as well as internal injuries. Hold your rabbit while sitting down, preferably on the floor with a towel on your lap. Grooming/Nail Trimming Long haired breeds should be brushed regularly with a soft brush. Baths should not be necessary for rabbits as they are meticulous groomers. Nails need to be trimmed about every six weeks or as necessary. Consult a vet or knowledgeable person for instructions if hesitant. Care must be taken to avoid cutting the blood vessel in the centre of the nail. In good light this vessel is clearly visible. If accidentally severed use a product called "Quick-Stop" (available at pet stores) to stop the bleeding.
Exercise Your rabbit requires plenty of daily exercise. They will happily hop around a room that has been cleared of hazards such as electrical cords, cats or dogs, and poisonous plants. Your rabbit will enjoy munching on fresh grass on your lawn, but make sure the area is contained with fencing and the animal is carefully supervised at all times. Be certain the grass has not been recently treated with chemicals of any kind. Temporary enclosures can be made that confine your rabbit to a small area of your lawn. Provide a water dish and a box for cover. Rabbits require about 30 hours a week of exercise outside of their hutch. Medical Concerns Rabbits are generally healthy creatures as long as their habitat is clean and their food and water fresh. A rabbit’s digestive tract contains essential bacteria to aid digestion. Stale food or sudden changes in diet can cause the development of harmful bacteria in your rabbit’s digestive tract which could lead to serious health problems and death. Your veterinarian should be consulted immediately if you notice your rabbit has a loose stool (withhold greens and feed hay and rolled oats). A veterinarian should also be contacted if your rabbit has difficulty breathing, has excessive hair loss, or shows any other unusual behavioural changes such as lack of appetite and abdominal gurgling, loss of appetite and a runny nose, head tilt, incontinence (urine-soaked rear legs) or has any abscesses, lumps or swellings. Never administer oral drugs from the Penicillin family as these can destroy “good” intestinal bacteria. Injuries due to falls or other accidents should be treated by a veterinarian immediately. If you have any further questions regarding the health of your rabbit, contact your veterinarian.
Hot and Sweet Chicken Wings Marinade:
20 chicken wings, tips removed
Make marinade by heating ingredients in a small saucepan and stirring until sugar is dissolved. Remove from heat and cool to room temperature. Rinse chicken under cold water and pat them dry with paper towels. Place chicken in a large resealable bag with marinade. Squeeze air from bag, seal tightly. Rotate, massage, and shake bag to coat chicken with marinade and refrigerate for 2-6 hours. Preheat cooker or grill to medium high heat. Remove chicken from marinating bag. Pour marinade back into saucepot and bring back to a simmer, reducing it to a thick glaze. Brush both chicken and cooking grates with oil and place chicken on grill searing for 6-8 minutes on both sides or until meat at the bone is cooked. Use cooked marinade to baste chicken for the last few minutes of cooking to give chicken a hot, sweet and sticky finish. Serves 4 - 5 Whiskey-Glazed Smoked Spare ribs 3 slabs of pork spareribs, trimmed of chine bone and brisket flap) (about 3lbs each)
Rub 1/2 cup ground black pepper
Basting 3/4 cup whiskey
BBQ Sauce 1/4 cup butter
BBQ Sauce: To prepare the barbecue sauce, melt the butter and the oil in a saucepan over medium heat. Add the onions and sauté until golden. Add the remaining ingredients and lower the heat to low. Let this mixture reduce and thicken for approximately 40 minutes, stirring every 5 minutes. Ribs: Combine all the rub ingredients in a large bowl. Rub half the rub mixture into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight. A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before. Let the ribs stand for half an hour to come to room temperature. This will ensure that they cook evenly on the grill. Place 1 cup of the wood chips in cold water to soak for ½ hour. If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat - approximately 400- 450 ºF (200-225ºC). Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through. Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue. Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200°F (100°C). Place the ribs on the grates where the heat is off - to the side of the smoke. Close the lid and allow to smoke with indirect heat for approximately 4 hours, turning and basting after every hour. After the ribs have smoked for approximately 3 hours, brush them with the barbecue sauce. Brush them again 20 minutes later. Place the remaining sauce back on the stovetop to continue to reduce for another 15 minutes. When the ribs are ready to come off the smoker, cover them in foil and allow them to sit for 10-15 minutes to allow the juices to reconstitute. Serve with hot BBQ sauce. Serves 3 - 6 Barbecued Thai Salmon 4 6-ounce salmon fillets or steaks
Coarsely chop lime skins. Mix together all the ingredients for the marinade, including the chopped lime skins. Place the salmon and the marinade in a non-corrosive bowl. Turning the fish to coat both sides. Refrigerate for 1 - 2 hours, turning several times. Heat the BBQ until hot. Place the salmon on the bbq flesh side down. Cook for 5 minutes. Turn over and cook until done. Test by poking a knife into the centre of the salmon fillet and look inside, the fish should flake easily. Serves 4 Grilled Quail with Jalapeno Plum Sauce 8 quail, semi-boneless
In a heavy pot, cook red onion, garlic, and jalapeno pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are mixed in, add the honey, soy sauce, and fruit juices. Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. (This sauce can be made ahead of time and it freezes well.) Brush both sides of the quail lightly with soybean oil and place them, breast side down, on a medium heated grill until the skin starts to bubble and brown a little. Turn them breast side up and baste liberally with Jalapeno Plum Sauce. Don't be afraid of the sauce being too spicy as most of the heat from the jalapeno comes from the discarded seeds and ribs. Continue to turn and baste the quail every couple minutes or so until the birds are firm and have a nice glaze on them, about 10 minutes depending on your grill. Serve them hot off the grill with a dish of the sauce on the side, a nice portion of saffron or curried rice and three slices of fresh plums fanned out with a sprig of parsley for garnish. Serves 4 Lemon-Sesame Asparagus 1¼ lbs fresh asparagus
Snap off tough ends of asparagus. Remove scales if desired. Steam 4 minutes or until crisp tender. Set aside and keep warm. Combine vinegar and next 3 ingredients; stir well. Pour over asparagus; toss gently to coat. Sprinkle with sesame seeds; garnish with lemon rind. Serves 4 Swiss Chard With Tomatoes 2 pounds Swiss chard
Trim roots and wash chard thoroughly. Remove leaves from stalks and tear into bite size pieces. Cut stalks into 1-inch pieces. Place in pot, cover, and cook stalks and leaves in 1-inch of boiling water for 3 to 5 minutes until the leaves are tender. Drain. Saute garlic in oil in a large skillet until oil is golden. Remove and discard garlic. Add tomatoes, salt & pepper; cover and simmer about 10 minutes. Add chard and cook, uncovered for another 10 minutes, stirring frequently. Stir in capers and serve. Serves 4 Drunken Beans 2 Cups pinto beans
Pick through the beans and rinse them, watching for any gravel or grit. Soak the beans in water, enough to cover them by several inches, preferably overnight. Drain the beans, and add them to a stockpot or a large, heavy saucepan. Cover them with the water and beer. Simmer the beans, uncovered, over low heat. After 1 hour, stir the beans up from the bottom and check the liquid level. If there is not at least an inch more water than beans, add enough hot water to bring it to that level. Simmer the beans another 30 minutes, then check them again, adding water as needed. When the beans are well softened, add the remaining ingredients, and continue simmering. Cook at least 15 more minutes, keeping the level of the water just above the beans. The beans are done when they are soft and creamy but not mushy, with each bean retaining its shape. There should be extra liquid at the completion of the cooking time, although the beans should not be soupy. If you want the liquid a little thicker, squash a few of the beans in the bottom of the pot with a potato or bean masher. Serve the beans immediately, or cover them and keep them warm for as long as 1 hour. Or let them cool, and refrigerate tomorrow's barbeque. Serves 4 - 6
Yes, this was a real ad on craigslist.  What those "shorthand" descriptions in personal ads really mean...The Women
The Men
The five toughest questions for men.The questions are: 1. What are you thinking about?
What makes these questions so difficult is that every one is guaranteed to explode into a major argument if the man answers incorrectly (i.e.; tells the truth). Therefore, as a public service, each question is analyzed below, along with possible responses!!! Now you don't ever have to get trapped again! Question # 1: What are you thinking about? The proper answer to this, of course, is: "I'm sorry if I've been pensive, dear. I was just reflecting on what a warm, wonderful, thoughtful, caring, intelligent woman you are, and how lucky I am to have met you." This response obviously bears no resemblance to the true answer, which most likely is one of the following: a. Baseball.
Question # 2: Do you love me? The proper response is "YES!" Or, if you feel a more detailed answer is in order, "Yes, dear." Inappropriate responses include: a. Oh Yeah, boat loads.
Question # 3: Do I look fat? The correct answer is an emphatic: "Of course not!" Among the incorrect answers are: a. Compared to what?
Question # 4: Do you think she is prettier than me? Once again, the proper response is an emphatic: "Of course not!" Incorrect responses include: a. Yes, but you have a better personality
Question # 5: What would you do if I died? A definite no-win question (The real answer, of course, is "Buy a Corvette"). No matter how you answer this, be prepared for at least an hour of follow-up questions, usually along the these lines: Woman: "Would you get married again?" Man: "Definitely not!" Woman: "Why not? Don't you like being married?" Man: "Of course I do." Woman: "Then why wouldn't you remarry?" Man: "Okay, I'd get married again." Woman: "You would? (with a hurtful look on her face)" Man: "Yes, I would." Woman: "Would you sleep with her in our bed?" Man: "Where else would we sleep?" Woman: "Would you put away my pictures, and replace them with pictures of her?" Man: "That would seem like the proper thing to do." Woman: "And would you let her use my golf clubs?" Man: "She can't use them; she's left-handed......oh, crap!" Is it love...or stupidity?
I was due for an appointment with the gynecologist when early in the morning I received a call from his office: I had been rescheduled for early that morning at 9:30am. I had just packed everyone off to work and school and it was around 8:45. The trip to his office usually took about 35 minutes so I didn't have any time to spare. As most women do, I'm sure, I like to take a little extra effort over hygiene when making such visits, but this time I wasn't going to be able to make the full effort. So I rushed upstairs, threw off my dressing gown, wet the washcloth and gave myself a wash in "that area" in front of the sink, taking extra care to make sure that I was presentable. I threw the washcloth in the clothes basket, donned some clothes, hopped in the car and raced to my appointment. I was in the waiting room only a few minutes when he called me in. Knowing the routine, as I am sure you all do, I hopped up on the table, looked over at the other side of the room and pretended I was in Hawaii or some other place a million miles away from here. I was a little surprised when he said: "My...we have taken a little extra effort this morning, haven't we?", but I didn't respond. The appointment over, I heaved a sigh of relief and went home. The rest of the day went normal, some shopping, cleaning and the evening etc. At 8:30 that evening my 14 year old daughter was fixing to go to a school dance, when she called down from the bathroom, "Mom - where's my washcloth?" I called back for her to get another from the cabinet. She called back, "No I need the one that was here by the sink. It had all my glitter and sparkles in it." I'm sure glad he's not marrying my daughter!
(Loud groans permitted) A frog goes into a bank and approaches the teller. He can see from her nameplate that the teller's name is Patricia Whack. So he says, "Ms. Whack, I'd like to get a loan to buy a boat and go on a long vacation." Patti looks at the frog in disbelief and asks how much he wants to borrow. The frog says $30,000. The teller asks his name and the frog says that his name is Kermit Jagger and that it's OK, he knows the bank manager. Patti explains that $30,000 is a substantial amount of money and that he will need to secure some collateral against the loan. She asks if he has anything he can use as collateral. The frog says, "Sure. I have this," and produces a tiny pink porcelain elephant, about half an inch tall. Bright pink and perfectly formed. Very confused, Patti explains that she'll have to consult with the manager and disappears into a back office. She finds the manager and says: "There's a frog called Kermit Jagger out there who claims to know you and wants to borrow $30,000. And he wants to use this as collateral." She holds up the tiny pink elephant. "I mean, what the heck is this?" The bank manager looks back at her and says: "It's a knick knack, Patti Whack. Give the frog a loan. His old man's a Rolling Stone." Signs of the times...
Did a friend or relative tell you about this newsletter? The Backwoods Home Magazine newsletter is free and all you need is an email address so we can let you know when each issue is published and where it can be found. Even better, we sometimes have special offers and discounts that are available only to BHM Newsletter subscribers. Your email address will never be sold, rented, loaned, given, or otherwise provided to any third party. Just visit the BHM web site at www.backwoodshome.com and click on "Newsletter" in the navigation menu on the left side of any web page. Contact Info: Editor/Letters - Dave Duffy, editor@backwoodshome.com
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