Our neighbors told us that we needn’t worry about mice because our barn had been inhabited by feral cats for several years.
It would seem the cats have moved on and the mice have moved in.
I’m not certain who was more startled the other night: me, seeing the big, fat gray mouse come racing around the corner right to my feet or the mouse, faced with a large, heretofore unseen, impediment to his journey.
We both squeaked.
I think I was the louder, though.
Prior to our living here, this house was uninhabited for three years; the grounds untended.
I now understand why an entire town can disappear over the space of a hundred years or so.
We have far more and bigger weeds, brambles, etc. here than we did at our last house.
We also have far more slugs, snails, rabbits, lizards, snakes and creepy crawlies.
What I don’t understand is why they have all chosen to live in harmony here.
Shouldn’t the snakes have eradicated the mice and the lizards wiped out the slugs and snails?
We appear to be living in a minor, natural Utopia, in which the only intruders are we two humans.
I should be humble in the face of all this marvelous proof of Mother Nature?
Makes me want to cross the line from being green to being the wielder of mighty killer pesticides and herbicides is what it does…..
Deer calmly nibbling in a field are a source of wonder and beauty.
Mice in the kitchen are a source of turds….
Mon mari is in the barn…. Searching for the mouse traps….
Maybe we should start searching for those feral cats as well.
In the meantime….
Yesterday mon mari installed some outdoor lights.
Now he can get serious about the barbecue.
CheeseBurgers with Glazed Mushrooms
Simple grilled burgers topped with a thick wedge of runny Brie or goat cheese and sautéed mushrooms: adult cheeseburgers. We normally eat burgers with a fork and a glass of red. Feel free to have them on a bun with a Mountain Dew.
12oz ground beef (mince – 350 gr)
3oz (90gr) Brie or Chevre (aged goat cheese), sliced
1 tbs bread crumbs
1 tbs ketchup
1 tbs Worcestershire sauce
1 tsp thyme
1/4 tsp garlic powder
5oz (150gr) mushrooms
2 tsp olive oil
2 tsp Worcestershire sauce more
1 tsp soy sauce
For the burgers: Put bread crumbs, ketchup, Worcestershire sauce, garlic, and thyme in a medium bowl and mix well. Add the beef. Mix well – hands work best, and form into 3 or 4 patties. Cook on barbecue grill over direct heat for 3 – 5 minutes per side, using a grill pad or pan if you have one, it’s easier. Or sauté in a nonstick skillet for the same amount of time. When burgers are almost done, move off heat and top with the cheese. Cover for a minute if possible. Remove as soon as cheese starts to melt, spoon some mushrooms over and serve.
For the mushrooms: Trim and thickly slice mushrooms. Heat 2 tsp oil, 2 tsp Worcestershire and soy sauce in medium nonstick skillet over medium heat. Add sliced mushrooms and sauté until nicely glazed, stirring and turning frequently, about 7 minutes.
In addition to the above, for the week of June 19 we have Stuffed, Barbecued Pork Loin, Grilled Potatoes, Chicken Breasts with an Orange Mustard Glaze, Tuna Cannellini Pasta and Turkey and Potato Salad….
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