The Pauley Principle: Pleasantville Meets Farmville

Welcome to The Pauley Principle!

The Pauli Principle, named for Wolfgang Pauli, deals with atoms and electron-sharing that results in new, stronger bonds. Think 2 parts hydrogen and 1 part oxygen, a shared delectable (!) electron and VOILA! Water!

Similarly, when you prepare whole food to share with family and friends, especially foods you've grown, something amazing happens. Meals become tastier and healthier. Your soul, not just your stomach, becomes fulfilled. You live life more abundantly as a result. During a shared meal, the bonds that people create grow stronger and become something new: GREATER than the sum of the parts! I give you The Pauley Principle.

Wednesday, March 23, 2011

Pleasantville Meets Farmville

The notion of sustainable living is catching on and many people are going beyond the tomato pot on the patio! Despite zoning regulations and city council grumblings, American people throughout the country and into the suburbs, from Boston to Minneapolis and far beyond the midwest, are stretching their arms, using their muscles, testing their freedom and independence, and discovering that chickens make great pets. They're easy to care for and, added benefit, they lay eggs! The craze is spreading so much that Chickiwiki is looking for contributing writers to keep up with demand. Check them out at http://raisingchickens.wetpaint.com/.

When I think of this, I am reminded of Foghorn Leghorn, that big lovable barnyard rooster of the cartoon era of days gone by. Not so, this new breed of farmers. The ones who want eggs can't get eggs from a rooster, and a rooster can upset the eggbasket in more ways than one! Instead, some are turning their backyards into a chicken run. That shed in the backyard may actually be a chicken coop. And an extra bathtub may be where they incubate their chicks!

Largely, this suburban farming is in response to the light shed on egg production by humane societies and chicken rescuers. Ironically, some chicken rescue farms become overloaded in autumn when people realize that chickens may not be that easy to care for and they have no way to protect their laying hens or banty rooster during the cold winter months.

I thought my husband had had enough of both eggs and chickens, having grown up on a 2500-chicken farm, where hens had reign over a full barn with a small barnlot to roam, minus good old Foghorn. No, just recently my husband decided a couple of dozen laying hens would take care of our growing family. He is now turning the farm back to the chickens, nonprofit this time. He's resurrected the old farming how-to books and compared them with the new-fangled internet sites that talk about chickens as pets, complete with names and accessories, and will soon be ready to start up his "chicken farm".

Whether you've had chickens or an anecdote, please share with me and my other readers.

1 comment:

Jennifer DykeMarch 23, 2011 at 11:12 AM
I remember when I'd spend the night at Bobbi Groves' house. They had a bunch of chickens and we'd go get the eggs. Just yesterday, someone was telling me how good fresh eggs are. I don't think I could personally handle chickens. But, I'd like to try some fresh eggs.
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Give Yourself the Fast Food Alternative: 1, 2, 3 makes 4 and More

For many people, late night ballgames, church, work and other events make fast food too convenient to resist, but what's in that stuff? I can't begin to answer. Big franchises such as Taco Bell say the 63% or so that isn't beef is made up of "the secret ingredient". If we consume their food, don't we have a right to know what that secret is? And more importantly, what's it doing to our bodies? My plan is worth the effort since meals eaten at home with the family benefit our physical and mental health.

Here's an alternative and my answer to Rachael Ray's A Week in a Day. I call it 1,2, 3 Makes 4 and More. On the fifth day, Friday, make a quick and easy pizza.
In one day, you can make a roast, a hearty soup, and a one-dish casserole to get you through most of the work week.
Meal 1: the roast with salad and a veggie.
Meal 2: the soup served with warm bread or in a bread bowl.
Meal 3: the casserole with a salad.
Meal 4: soup from Meal 2 served with sandwiches using the roast, Meal 1.
Meal 5: homemade pizza.

Plan meals and shop for it. Then take a few hours to prepare the entrees ahead. Start with a roast seasoned to taste. I'm talking real meat. While that's slow cooking, start chopping veggies and meat for a good, hearty soup, one that will be a meal in itself. Get it started and simmering away and then begin a one-pot meal that takes a little more attention.

This week my plan is Day 1, a slow roasted ham with salad and mashed potatoes; Day 2, minestrone; and Day 3, shepherd's pie. I'm making mashed potatoes for two days (meals 1 and 3) at one time on my cooking day. The fourth meal will be ham sandwiches with minestrone. Salads and breads round out the meals for the week. Fruits with cheese make a quick and good-for-you dessert. A truly delicious recipe for shepherd's pie is in my blog.

Be good to you. Be good to others. On days 6 and 7, change it up by going out, having a pot luck with friends and family or grilling out. Remember, live your life abundantly.

About Venison

Venison should taste really delicious! No kidding. It is my favorite meat, except for crab.

Some things to consider though:
*If you wouldn't think of eating a bull, then don't eat a deer that had huge antlers or was in rut. I don't. It affects the flavor and tenderness of the meat.
*Replace the deer fat with beef fat for your ground meat for an 80/20 ratio. Deer fat tends to be slightly bitter and leaves that thick coating in your mouth that, although edible, is not palatable.
*For roasts, sear with butter and olive oil. These impart a wonderful flavor.
*For sausage, use pork shoulder, at a ration of about 3 parts ground venison with 1 part ground pork shoulder.
*Venison by nature is a lean red meat. A good young deer processed properly will give you many delicious meals.
*Anything you would do with beef, except ribs, you can do with venison. Look for my recipe for Shepherd's Pie. Use either beef or venison. Enjoy, share, and live abundantly.

Plan Now for Maple Syrup

Maple syrup is cooked down from sap that you gather from sugar maple trees. There are no other ingredients, not even water. And it's incredibly good. On the market, maple syrups will often have corn syrup, gluten, color and other additives which can stretch profitability and decrease the steaming time required. Since it takes 35-45 gallons of the thin slightly sweet sap to make a gallon of pure maple syrup, doing it the old-fashioned way takes time but the result is pure YUM!

If you have the opportunity to tap into maple trees and decide you'd like to give this a try, plan ahead. If you steam off the sap inside your kitchen, it can strip your wall-paper! Been there, done that, at our old farmhouse. If you cook it down outside with a gas turkey fryer, the cost can end up being around $8 a pint. We began cooking over a wood fire a few years ago, using a tripod and kettle. Oh, and a large firewood supply. Whatever method you choose, proceed slowly and with caution.

Gather your supplies. We use food safe plastic jugs, buckets, and little water line spouts. Maple syrup production houses will collect into stainless steel vats using long water lines but we simply gather the jugs, pour into buckets and bring it to the kettle twice daily. I buy little pint jugs to store it in. Very fresh, very pure. Start tapping the trees when daytime temperatures are going to be above freezing but nights are still very cold. In Ohio, the sap will be running fast sometime in February.

Try my cousin Stephanie Krupla's recipe for Sticky Bun Tea Ring and you'll want to search for maple trees you can tap into yourself!