Important Announcement

Hi everyone,

We started this blog last year as an experiment, and it’s been a lot of fun. But unfortunately life has a tendency to get in the way, and none of us really have a lot of time to spend on it.  Our hosting is coming up for renewal, and we’ve decided to let The Independent Spirit website go dark.

We’ll maintain our Facebook and Twitter presence if you want to follow us there — we may not have regular posts, but I’ll certainly still be snapping plenty of photos. And you can always email us at info@theindependentspirit.com .

Thanks to all the independent spirits who have followed our journey!

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Garden is starting to take off

The pepper and tomato plants are starting to fruit now. I especially like this purple bell:

Peter Piper picked a peck of purple peppers?

Here’s a golden bell, still green of course:

Golden Bell

And here’s a Roma tomato (which I had originally been worried wasn’t flourishing). The other Roma also has a fruit, and all the other tomatoes have a lot of blossoms.

Roma tomato

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Touching up the coop

In my one of my less brilliant moments, I had put a door on the bottom on the chicken coop, hinged so I could more easily clean out the coop. However, the Angry Birds have decided that there is nothing more entertaining than scratching all of the straw in the coop to lean against said door. The smaller bits of straw drop through the gap between the door and the bottom of the coop, and falls perfectly into the pond.

Tired of the pond’s increasing murkiness, I decided to seal the gap to prevent this.  I had an old picnic table cloth, so I cut a 4′ x 2′ piece from it:

Recycled picnic table cloth

Then I tacked the swatch to the interior of the door and the floor of the coop while the door was open. This prevents the straw from sifting out. As a bonus, the vinyl on the cloth discourages the birds from pecking it as they would ordinary cloth.

Swatch of tablecloth nailed to the coop's floor and door.

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Recipe: Amy’s Quinoa with Roasted Garlic, Tomatoes and Spinach

Between the bok choy, spinach, collards, and chard, I’ve been up to my eyeballs in greens. Fortunately last year Ian received a cookbook from his sister that included a recipe for greens and quinoa.

Yeah, I know.

It was quite a while before we braved it, but I am so glad we did. The recipe below has so many things going for it: it’s very healthy, it tastes fantastic, and it is the *only* way I’ve been able to cook quinoa to a perfect texture.

The recipe lends itself well to variations, too. For example, where it calls for spinach, I’ve used bok choy, collards (cook them with the quinoa rather than waiting until the end), and chard. I’ve substituted sun-dried tomatoes packed in olive oil for the fresh tomatoes in the recipe. I’ve left out the Parmesan with little loss in flavor, and I’ve added cooked beans to round the dish out to a full meal.

Enjoy!

Amy’s Quinoa with Roasted Garlic, Tomatoes and Spinach

1 whole head garlic
1 T olive oil
1 T finely chopped shallots (I’ve substituted green onions)
1/4 tsp crushed red pepper
1/2 c uncooked quinoa, rinsed and drained
1 T dry white wine (I’ve substituted vinegar and apple juice equally well)
1 c chicken broth (vegetable broth works fine)
1/2 c baby spinach leaves
1/3 c chopped seeded tomato (1 small) (or 2 T sun-dried tomatoes)
1 T shaved fresh Parmesan (optional)
1/4 tsp salt

1. Preheat oven to 350. Remove papery skin from garlic head. Cut garlic head in half cross-wise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract pulp. Discard skins.

(I’ve skipped this step and substituted garlic powder. It definitely isn’t as good as fresh, but it’s still tasty – D)

3. Heat oil in saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt.

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Hummingbirds: Pickier than you think!

A few weeks back, I hung a couple of hummingbird feeders in my yard. I know there are hummingbirds around — I’ve seen one buzzing the pond on occasion — yet they weren’t visiting.  I’ve come to the conclusion that my feeders, while pretty, didn’t have the bright colors that hummingbirds are attracted to. As you can see from this photo, it’s kinda drab.

What's pretty to me is boring to birds, apparently

I needed to rectify this while still retaining the aesthetics of the feeders.Fortunately, from a long-ago trip to Hawaii I had a couple of silk flower leis.

Who says souvenirs aren't useful?

A few snips  later, and I was able to remove an orange, yellow and blue flower. I snipped each flower about halfway through and wrapped it around the pink lucite flowers on the feeder. An application of the clear sealant I previously used to seal in the coop’s porthole held the flower in place.

A de-lei'd flower snipped to the center

Acrylic sealant - almost as useful as duct tape!

I surrounded each of the flowers on the feeder with a silk one. Now let’s see if that works!

"Here, birdie birdie birdie!"

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Squash blossom!

20120420-070533.jpg

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Drying Mint Leaves

My mint has been growing like crazy; because it’s in a container, it’s growing up rather than out, resulting in long “leggy” mint stalks. I figured a little pruning was in order.

A very small portion of the mint that's screaming to get out of its container.

Now the question was, what to do with all this perfectly good mint. Then I had a thought. Several months ago, Ian was gifted with an Excalibur 2500 Food Dehydrator. It’s been sitting on a shelf since then, so I decided to dust it off and test it out on the mint.

After rinsing off the mint, I began stripping the leaves from each stalk. This is a very tedious process so I’d recommend doing it while watching TV or talking on the phone.  The leaves were placed in a single layer on each tray of the dehydrator.

I loaded up 4 trays like this. I could probably have put more leaves per tray as long as I was careful, but this seemed sufficient.

I turned the dehydrator to 115 degrees per the book that came with it. The top of the dehydrator also has a handy little chart for at-a-glance temperature ranges.

Heat dial on the right, temp chart for common foods on the left.

The dehydrator fan is distinct but not horribly loud – about the equivalent of the noise a microwave will make when you turn it on. The instructions said to process the herbs for 2-4 hours, and one flaw in the design is that there’s no automatic timer. So after about 3 hours when it was time to go to bed, I turned off the dehydrator, leaving the mint still inside. No reason I couldn’t have taken it out immediately other than laziness.

This morning I removed the mint which was very dry and crisp, but not to the point where it crumbles into dust upon contact. It had also kept its lovely green color.  I carefully placed it all into a quart jar, where it’ll serve nicely for mint tea this winter.

A quart of dried mint for mint tea this winter.

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Angry Birds 3D Get a Patio

The Angry Birds 3D had a nice tight coop, but now they needed a run that was equally predator proof. I decided to go with a PVC frame because that would be light enough for me to move by myself when it came time to clean it out.

You can see from this photo here (sort of) that the back of my yard has a fairly high berm. Because of this, I needed to make a footer for the front of the run, both to provide a solid, level surface for the run to sit on, and to prevent predators from digging underneath the PVC

Not a great picture, but shows the berm against the block wall

I didn’t spend a lot of time on it. Basically I laid a 10′ 2×6 board lengthwise across the front of the berm, ensuring it was level all the way across as well as level with the ground on the opposite side (against the cinderblock wall).  I used metal stakes to hold the wood in place, mixed up some concrete, and poured it behind the board between the board and the berm.

Mixing the cement

 

The footer after removing the board, which you can just barely see lying in the garden bed at the very bottom of the picture

I did this on the front as well as the side opposite the wall of the coop. Into the concrete I set several bolts, inserting them upside down so the head of the bolt was set in the concrete and the threaded part stuck up. This would let me secure the PVC frame to the concrete so it couldn’t be lifted up by any curious (read “hungry”) animals.

Bolt embedded in cement, with PVC in place. I also got matching wingnuts to secure it. Turned out to be unnecessary because the fit was *very* tight due to a slight measuring miscalculation.

The frame was 3/4″ Schedule 40 PVC pipe cut to length:

A regular wood saw worked just fine to cut the PVC

I had a little challenge finding these little guys at the local Home Depot, so I ordered them from Formufit.

Connectors for center squares of the frame

Those are for the middle connections; the ones for the end pieces are similar except there are only 3 holes in each rather than 4, and the bottom portion is a 90-degree angle rather than a straight pass through.

As you saw above, I drilled holes into the bottom front pieces of the PVC to slide over the bolts in the concrete, then slid the frame on top. Here’s the assembled run frame:

The assembled frame

Once it was in place, I covered it in chicken wire, wrapping the wire around the bottom pipe and securing every foot or so to all the pipes:

Wired frame. Pic's bad because it was getting pretty dark at this point.

The end cap (opposite the coop) is a separate piece that’s wire-tied into place. I wanted it like that so I could remove it if I needed to get inside the run without moving the frame for some reason (yeah, I’d have to crawl).

Wire-tied end "doorway" for emergency ingress.

Ian graciously jig-sawed out a door for the chickens to exit the coop into the run. He attached a hinge at the bottom so it could double as a ladder. Eventually I’ll attach a eye-ring with a chain running up through the top of the run so I can just pull it up to close the door during the colder nights.

Door / entry ramp. Hinge is centered on the bottom of the door.

Finally I topped the whole thing with trellising, partly to provide additional shade and partly because … well, I had a bunch of trellis.

Trellis pieces are just sitting on top the frame so they'll be easy to remove

Here’s the whole thing now. Again, I still have some accessorizing to do on the coop, and I’m debating what I can do with the PVC to make it look a little less ugly, but overall I’m pretty pleased. And the girls have been having a ball running in and out of the coop.

My micro-homestead is really making progress!

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I Meant to Do That.

This is the story of a batch of cookies that went horribly wrong. They have been rebranded as doggie treats that went … horribly right.

Here at the Secret Lair we have two dogs in residence:

Ignore the cat. She'll be happy to ignore you.

There’s Ghost:

Guarding us all from the dreaded coyote...

And Little Bear.

Guarding us all from the dreaded spaghetti sauce

Now, Ghost is a very picky eater. The only way to be sure he’ll find a treat acceptable is if the alternative is watching Little Bear eat it – then he’ll find a way to choke it down, but he acts like you’re killing him. Unless it’s cheese. Ghost loves him some cheese.

Little Bear’s tastes are far more eclectic. From rabbits to cat poop, if he can catch it he’ll eat it.

Recently, in a misguided attempt to make oatmeal cookies with materials at hand, I accidentally discovered a doggie treat they both love.

The original plan was to eat these myself, so I started out by chopping some dried peaches into very fine cubes. Probably the boys wouldn’t have minded if I’d left these out. Any dried fruit will work, of course. They’re particularly good with raisins.

The other ingredients:

2.5 cups old-fashioned oatmeal
1.5 cups flour
1.5 cups brown sugar
2/3 cup lard. Yes, lard.
2 tsp vanilla extract
1.5 tsp baking soda
1/2 tsp salt
2 eggs

Yep, it’s the lard that made this go so horribly wrong. The recipe I worked with calls for shortening, but I usually use butter – when I have that much butter. In this particular case I didn’t have either but I did have a bunch of lard I use for tortillas. I tried it. My cookies became doggie treats. Just saying.


Mix all the dry ingredients, including the dried fruit. Add the eggs, vanilla extract, and cut in the (shudder) lard.


Yeah, this was the point where I knew I was in trouble. Once everything was thoroughly mixed, I had a ball of thick, gelatinous goo. I had a feeling I’d just converted a whole bunch of valuable ingredients into something inedible.

But the only way to be sure was to cook it up. Preheat the oven to 350oF…

…spoon them onto a cookie sheet, and bake them for about 15 minutes or until they’re done.

They looked fine.

They were hard as rocks, and tasted like – well, like fried lard with oatmeal and sugar.

Now, the boys love it when I bake, which I do a lot. They argue over who licks the bowl. So they found this part fascinating.

I looked at the boys. I looked at the sheets of inedible cookies. I offered them some.

MORE PLEASE!

And then I baked up the rest of the batch. They were a big hit, even with Ghost.

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I truly wish I was this talented…

What do you do with a 12″ chunk of wood left over from house construction? If you’re my very talented craftsman neighbor Dave, you turn it into a side table / checker board.

Now to find some appropriate chess or checker pieces — thanks Dave!

Beautiful checkerboard table from scrap wood

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