Hummingbird Visits My Cottage

I got this cute little hummingbird feeder at a thrift shop several weeks ago and finally got around to cooking up a batch of nectar for it. I like this one because it's small and has only one feeding hole. I positioned it so I could see the frequent visitors quite easily. I got this photo with my iPhone last night while I was sitting on the balcony with Webster after a long day of weed trimming. It's not very sharp because a lot of quality was lost because I was zoomed all the way in. I'll take my SLR outside with me and see if I can get something sharper later in the week. I love these wee birds that have migrated to New Jersey for the summer. My red geranium has big buds that will be open soon and they will love it. They have been buzzing around my lamb's ears too because their tiny flowers have deep throats. Enjoy your Sunday.

Nectar recipe: one cup of sugar with four cups of water. Stir to dissolve sugar, bring to a boil on the stove, cook for 2 minutes to slow down the fermentation and cool. Store excess in refrigerator. 

The average ruby-throated hummingbird weighs 3 grams. In comparison, a nickel weighs 4.5 grams. More fun facts here.

I found two photos online. The first is for my female ruby-throated hummingbird shown more clearly than in my blurry photo. The second is an antique print of the male found @ Natural History's blog.

Royals in a Playful Cable Car

George VI and Queen Elizabeth. Brilliant. I would love to know the history behind this vintage photo, wouldn't you? via

Tree with Orchid Blossoms | Catalpa

I have two towering Common (or Eastern) CATALPA trees that are in full bloom right now back in the lower reaches of my property. The ground around them is covered with blossoms that have fallen.

The clusters of flowers look rather orchid-like, don't they? According to my tree identification book, these trees are common in the south but have migrated as far north as New England. Later in the year, long seed pods will be hanging from these trees. They are rather messy so I'm glad they are in an area where they can 'do their thing' in a naturalized setting. The leaves are huge and give new meaning to 'falling leaves' each autumn. [iPhone photos are mine]

Have a Relaxing Weekend

I know that's a tall order this time of year. I don't know about you but I really don't know how to pace myself. I alternate between killing myself and doing practically nothing the next day. Wouldn't it be better to do a normal amount of work every day? Yes, it would but the weather lately has not allowed this. I mowed for about 6 hours straight yesterday and got almost all of it done after weeks of rain. Progress has been made but I have had no energy at all today. Maybe tomorrow I'll feel energized. Fingers crossed. via

Garden Shed with Roses and Chickens

Isn't this a nice place for the chickens to hang out? I'll bet it smells wonderful inside with the fragrance of the roses wafting inside the open awning-style windows. If it were mine I would figure out a way to put a screen door on the building so I could see outside while I was working inside. via

Buttermilk Biscuits Recipe

BUTTERMILK BISCUITS

Recipe from chef, Scott Peacock (Watershed Restaurant in Decatur, Gaorgia) courtesy of The New York Times

Making your own baking powder by combining fresh cream of tartar and baking soda will produce biscuits with the most lift. Don’t be afraid of the hot oven temperature either as this will allow the heat to get on the biscuits quickly and sufficiently brown their tops. When forming the dough, mix in the buttermilk until the mixture just holds together. The last thing you want to do in this recipe is overwork the dough and ruin the biscuits' flaky, buttery texture.

INGREDIENTS:

1 tablespoon cream of tartar
1 1/2 teaspoons baking soda
5 cups sifted unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon kosher salt
1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces
2 cups chilled cultured buttermilk, plus more as needed
3 tablespoons unsalted butter, melted

METHOD:

Place a rack in the upper-middle position of the oven and preheat to 500°.
Make your own baking powder by sifting together the cream of tartar and baking soda.
In a large bowl, whisk together the salt, baking powder and salt. Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers. The pieces should be coarsely blended and resemble large peas.
Make a well in the center of the bowl and pour in the buttermilk. Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass. Add 1-2 more tablespoons of buttermilk if the mixture seems dry.
Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms. Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch.
With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits. When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can.
Arrange the biscuits on a parchment lined baking sheet and bake until golden, about 10-12 minutes.
Remove from the oven a brush the tops with the melted butter. Serve warm with butter, honey and/or jam.
Makes about 10-12 large biscuits

No matter what you like to put on your biscuits, rest assured that if you follow this recipe, you will be rewarded with outstanding results. Photo and original inspiration from here.

Cottage Lawn and Garden

Portfolio photo of a Water Mill (Long Island) project by Mabley Handler Interior Design

Otter Water Bed

Another image to illustrate my love for otters. Floating and sleeping -- no problem. Carrying a passenger on your belly while doing the latter -- no problem. Looking adorable at all times -- no problem. via