Monday, February 23, 2026
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Powerless

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I know a thing or two about living without electricity because our formerly bankrupt electric company has had a hard time keeping the juice flowing. We frequently suffer through rolling blackouts because the electric company wants everyone to suffer “going green” equally. Our area has a knack for going dark during the last scenes of a good movie, in the 4th quarter of great games or in the midst of cooking supper.
I bring this up because I live in Communist California whose leaders have announced that all gas powered yard equipment will be outlawed in 2024 and all cars sold after 2035 must be of the electric variety. They say the future is in “green energy” but I think it should more accurately be called “black energy” because when the lights go out it’s blacker than being inside a casket buried six feet deep. The state has already asked citizens to stop charging their electric cars after four on hot days and this is when only 10% of the cars on the road are electrified. Can you imagine how powerless we’ll be when you multiply that by ten?
It was during all these outages that I used the remaining power in my laptop computer to write The Blackout Diaries.
Day 1: We played cards by candlelight and I actually had a conversation with my wife who seems like a very nice person. After shaving with cold water and boiling our bath water using an oxy-acetylene torch we spent 30 minutes in the garage trying to free our car from the clutches of our electrified garage door opener. We drove into town in our fossil fuel driven car to see if any restaurants were open where we might get a hot meal. We had no luck, went home and had a dinner of popsicles and ice cream because we knew they’d melt first. We read with coal-miner-lamps strapped to our foreheads. I’m just glad that toilets don’t operate on electricity.
Day 2: Surviving a blackout is all about refrigerator/freezer maintenance and using up those foodstuffs that will go bad first. We had butter sandwiches and the last of the ice cream for lunch, threw the spoiled milk down the drain and ate the last of the Oreos and Triscuits. We had plenty of canned dog food and I admit I looked upon the dog with envy as she ate her normal fare. We ran out of chips, crackers, Cheerios and even the fruitcake we got for Christmas five years ago. Yuck! Next time I think I’d rather starve.
Day 3: I don’t know what we’ll die from first, the lack of food or heat. I’m wearing two pairs of long underwear and making a mental list of which furniture to burn first. I can’t even sleep at night because the cocky neighbor runs his extremely loud generator 24 hours a day. I tried to syphon gas from the tank of his motor home but accidentally on purpose gulped some gasoline. It tasted better than the homemade hooch we’d been drinking.
In an attempt to light a furniture fire I tried to do it the way the mountain men did using dried grass and a flint but no one knew what, or where, a flint was.
Day 4: We stole the batteries from all the drills and grinders in the shop and robbed all the clocks of their batteries so we never knew what time it was. For dinner we had ten year old marshmallows roasted by candlelight that smelled like propane and in the process started the curtains on fire. But t couldn’t call the fire department because our “smart phone” land line required electricity to operate.
The sexperts say that the number one way to pass the time during a blackout is to have sex, but as country music star Darius Rucker sings, “Fires don’t start themselves.” I bet the sexperts never tried it with a smelly, frozen, grouchy and irritable partner who has just taken his or her third cold shower in as many days, doesn’t have the energy for strenuous exercise and is showing all the early symptoms  of starvation.
My wife was startled when our bankrupt electrical company called to say the power was back on. She’d been so used to living without modern electrical conveniences that when the phone rang she asked, “What’s that sound?”

Apple Pudding

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As memories go, this is probably the recipe of all recipes for my mother, Betty. When dad sees the title of this column, he too will choke up all over again. In the fall season, all the way up through early November, this dessert was served at my home. I ‘think’ mother told me she got it from a radio program, back in the day, but I’m not 100% sure. This week, Ervin, my husband, came home with a gallon of fresh apple cider. Well, that means one thing for me, a batch of Apple pudding with warm apple cider sauce over the top. Mom would bake the cake late in the day and have all the sauce ingredients ready to cook, at the close of our evening meal. Like many of you I’d like to be back there once again. It held so many good memories for me.

When I went to work for Silver Dollar City, as the Master Craftsman of Culinary, I remember thinking how I couldn’t wait to share this recipe during a fall session. One of the great attractions of this pudding/cake with sauce is the simplicity. I’m coming to learn that as we mature, we like things simpler, and we love sharing the wonderful memories from our mother’s kitchen. The recipe is relatively inexpensive, and it’s so different, guests & family will want you to prepare it every year. But the best quality it carries is how low-cal it can be. You’ll also have all the ingredients on hand, except maybe the apple cider.

This past week was the close of a 4-week whirlwind for me. Friday night our OACAC (Ozark Area Community Action Corporation, since 1965) office & board of directors held the annual ‘Chilingo’ fundraiser, here in Stone County. This is a combination of limitless chili and bingo, with wonderful prizes. Usually this means about 5-6 roasters of chili and lots of fun for the attendees. (Yes, I am the chili maker.) One board member does make a roaster of chicken chili which is very well received. This year our numbers were lower, leaving us with lots and I do mean lots of chili!!! We handed out take-home carriers to many that attended!
Following this fun event I spent a great deal of the weekend in my house-robe trying to relax and de-stress. I will say it’s worked pretty well, even though a great many of my projects were not accomplished. I also got to attend a portion of the Grapefest in Hollister, MO.

What’s next, you may be asking? Prepping for the holidays. I need to get the carpet cleaner here in about 3 weeks, make homemade noodles for the freezer, prepare a batch of apple butter, and ‘hopefully’ re-start my sour-dough bread. Then there’s the garage that needs to be cleaned and finishing up on some sewing projects. Never enough time I say!

Grab a batch of fall apples and make up this unique fall dessert. I have a feeling we will have a portion by the close of the week. Or not…it’s Ervin’s birthday this week and I’ll need to do a pineapple upside-down cake first!!

Reach out to those around you, whether it’s a kind word or action, a container of homemade soup, or your time spent enjoying a good cup of coffee. It will warm your heart and your blessings will be multi-fold.

Apple Pudding Cake

2 large eggs
1 cup granulated sugar
Beat these two together

1 cup flour
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins tossed in 1 tablespoon flour
3 cups apples, peeled and finely diced

Sauce
1/4 cup sugar
2 tablespoons instant tapioca, smallest size
1 tablespoon butter
Dash of salt
1 1/2 cups cider

Mix the sugar and eggs together with the dry ingredients. The batter will be very stiff, lastly stir in the apples and raisins. Bake in an 8 x 8 greased baking pan at 350 degrees until a toothpick comes out clean and cake springs back. With an 8 x 8 pan begin monitoring cake at 25 minutes. Our family usually doubles this recipe and makes it in a 9 x 13 pan. Of course, spray the pan with nonstick spray.

For the sauce, combine everything and cook until it comes to a rolling boil, and the tapioca has made the sauce thick. Serve warm for best outcome over the cake.

The Bizarre and Strange Nature of our World

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Last article we talked specifically about the spooky parts of Kansas and the haunting histories within, and I think it’s safe to say that I probably won’t be visiting certain areas of our sunflower state anymore. This week, we’re not focusing on such things. Rather, I thought it would be intriguing to put a wacky spin on this spooky season by looking into some oddball and oddments stories throughout our world. After all, what is this crazy life other than a series of bizarre stories strung together into a coherent timeline we call our lifespan? With that being said, allow me to add a little more chaos to your understanding of the world.
Starting with an animal that is quite familiar to many people across the Great Plains. The Buffalo, or American Bison, is an animal that doesn’t get enough attention from people in general. If you’ve never had a Bison Burger, you sure are missing out! But possibly more unfamiliar is the Bison’s newest offspring in its generational lineage. The Beefalo. Yes, you read that right, and no it was not a typo. Beefalo are a domestic breed of cattle that was created as a hybrid between a Bison and your everyday cow. The goal behind this? To supposedly create a superior cattle that combines the hardiness of bison meat and allows combined milking ability of cattle. You can only find this stuff in America folks!
In another part of the world, but a somewhat similar topic, scientists have recently discovered rapid plant growth on the continent of Antarctica. As one of the latest products of Climate Change, plants and changes in biodiversity have been observed across the great south pole tundra. Perhaps one day in the future, we’ll see farmers setting up shop on the ice desert land. Who knows? It honestly wouldn’t be the craziest thing I’ve heard of.
Speaking of events that have an impact on the climate, a well-fortified NASA spacecraft recently flew directly through an explosion from the Sun and survived. The well-supported heat shield that the spacecraft is equipped with allows the spacecraft to capture and retain footage from its exploit. While the Sun itself isn’t visible in the footage, it’s crazy to think that we have technology that allows us to pass materials directly through the sheer explosions of the sun.
NASA has also been up to several other shenanigans as of late. Their most recent launch, the Psyche mission, launches with NASA’s first trip to an asteroid made out of metal. The idea behind the mission is to attempt to capture information about the rocky giant to find out whether it contains a core of an early planetary building block as well as to simply discover what secrets it may hold. It is humanity’s first time venturing to a world that has a metal surface, who knows what we’ll find for sure? The mission is planned to send the spacecraft around the orbit of Mars and use the gravitational pull to slingshot to the asteroid itself. According to their estimates, the trip should take roughly 6 years to arrive on the asteroid itself. I guess we have a long time to look forward to the results!
With all these things being said, we’ve barely scratched the surface of crazy stories this week. If you ever want a break from the squabbling of politics, I’d recommend a deep dive into the bizarre, the spooky, or perhaps a little bit of both in this pumpkin season!

Barn Owls; just one of God’s Critter- Gitters

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Underground drip irrigation has become very popular in Kansas, and along with that seems to have come the problem of gophers chewing holes in the drip tubes, evidently to get to the moisture inside. Those holes, unseen from the surface when the tubes are dry, show-up as mudholes in the spring when the irrigation is turned on, requiring the tubes to be dug-up and the holes repaired. Research has been ongoing into placing nest boxes along fields in hopes of attracting barn owls to help catch the gophers and other rodents when they immerge and scurry about after dark.
It’s hard to convince people there are lots of bobcats in Kansas because they are rarely seen, and so it is with barn owls. Barn owls are very secretive and like nesting / roosting sites that are well hidden, so it’s tough to think there are many around. Actually, barn owls are the most widely distributed of all owls, and one of the most widely distributed birds overall; they are found on every continent but Antarctica. Barn owls are thought to be the origin of many ghost myths, as their vocalization resembles a scream and they appear “ghost-like” in a dark building. Adult barn owls in the USA are from 12 to 15 inches tall with a wingspan of over 40 inches. A falconer friend who has a barn owl named Zoe and is from the UK, tells me that barn owls in the UK. are about half that size. Barn owls have large, broad wings with soft feathers that allow for silent flight. Their necks are flexible enough to let their heads turn more than 180 degrees in each direction. A very distinctive face with cupped facial discs funnels sounds out to their ears, giving them possibly the best hearing of all common owls. One talon on each foot actually has tiny serrations on one edge like a comb and is thought to help with grooming those facial discs.
Barn owls usually form monogamous pairs and as long as habitat and food availability remain, that pair will nest in the same site for years. They are “cavity nesters,” along with Kestrels and Screech Owls, so they can be attracted to nest boxes, and they adapt very readily to human activity as long as their nesting/roosting site is concealed. Clutches of eggs average from 4 to 7, but can be more if prey is abundant. Studies show that the amount of prey available actually dictates the number of eggs laid and the number of chicks fledged, even to the point where 2 broods of chicks might be raised in a single year if prey is very plentiful. Barn owl eggs are “asynchronous,” meaning incubation begins as each egg is laid, so there will always be older and younger chicks in each brood.
Not to be over-simplistic, but the first key to attracting barn owls to a nest box is an abundance of prey. A friend just recently told me that when he had hogs, there were barn owls in every crack and crevice available in his silo and buildings, because where there are hogs, there are usually an abundance of rodents. Barn owls like open farm country and pastureland. The absolute best hunting habitat for them are areas of rough grass that only occasionally or never gets cut or grazed. These areas of rough grass contain a deep “liter layer” on the ground made up of dead grasses from previous years that encourage rodents to build nests and tunnels. Nesting boxes on poles and in the ends of buildings should face or at least be near open farm and pasture land for them to hunt. Since barn owls are so secretive most of the time, sometimes you will only know they are present by seeing “pellets” on the ground near the nest. All owls regurgitate pellets composed of bone, fur and all other undigested material. Fresh owl pellets near a nest box or cavity are sure signs of a renter within.
Barn owl populations are threatened when pesticides are used to kill rodents, when dead trees are cut down and old farm buildings are removed and when grasslands are turned into farm ground. In light of those challenges, manmade nesting boxes placed inside existing farm buildings or on poles along field edges are beneficial to attracting God’s “critter-gitters” to your property. So, if gophers and other rodents are giving you fits, why not look into erecting an owl nest box or two. Contact me and I’ll point you in the right direction or contact Mark Browning with the Barn Owl Box Company, www.barnowlbox.com, a company the manufactures commercially made barn owl nest boxes. Continue to Explore Kansas Outdoors.
Steve can be contacted by email at [email protected].

Still in limbo

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Thayne Cozart
Milo Yield
Folks, I know you’re probably getting sick and tired of my recounting all the ways ol’ Nevah and I are getting ready for our move into a new home. My column publishing schedule is in limbo because of the impeding move.
So, in an effort to to make sure I don’t miss publishing a column because of any possible delay in getting the internet working in our new home, I’m stuck writing two columns before I move that you’ll read after I move. I’m actually writing this column on Sept. 30, exactly a week before our scheduled move.
With that explanation out of the way, let’s plunge forward.
***
All the hullabaloo about the nutritional and “climatalogical” benefits coming soon from manufactured “fake-meat” entering our diets makes me want to puke. In my mind, and to my tastebuds, there ain’t no way to replace real, natural, God-given, and farm & ranch-raised meat.
All the lab efforts to convert a putrid concoction of plant-based gunk and unpronouncable chemicals into something beneficial and tasty to the human palate are doomed to failure. In fact, most of the venture capitalists in the fake-meat industry are expensively finding out that people don’t want to buy or eat fake-meat. They are losing money hand over fist — a fact I applaud heartily. Keep it up.
So, to poetically express my disdain for manufactured fake-meat, I dusted off and reworked a poem I wrote long ago entitled “A Health Warning to Would-Be Vegetarians” and updated it to apply to “Fake-Meaters.” Here it is:
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A Health Warning to “Fake-Meaters”
If you’ve considered, even fleeting,
Manufactured fake-meat for eating
And, plunking into your grocery store cart.
Let me give you advice
The results won’t be nice.
You’d be better off not to start.
But if you insist,
And follow through on this
Self-destructive course of action.
A warning — many things will change.
Your life will be rearranged.
By joining the fake-meat faction.
Your health will fail.
You’ll start looking pale
And your bowels will get mighty runny
Your judgement will bind
And, your hair you’ll find
Is brittle and looking real funny.
A spritely step you can’t make
’Cause your joints will all ache.
And you start to stoop at the shoulder.
Your spine will twist
You’ll be limp in the wrist
And you’ll look at least 20 years older.
You’ll slow down your pace
And get gaunt in the face
And your hide will just hang on your bones.
Your voice will get weak.
Your bladder will leak,
And your kidneys get loaded with stones.
Your brain cells will wither.
You’ll be all a’dither.
As nerve endings fail to connect
And you’ll shuffle around.
Alone in your town.
As all your friends start to defect.
Your blood pressure will soar.
Your ears will roar.
And your grip will lose all its might.
Your resistance to disease
Will put you in a squeeze
As your doctor bills go out of sight.
Your bones will crinkle.
Your skin will wrinkle.
And your sinuses fill up with snot.
For eating fake-meat
Instead of natural meat
Like you know in your heart that you ought!
***
Well, it’s time to plop a tasty-looking chunk of pork loin onto our outdoors grill to slow-cook for supper. In a few hours, fake-meat will be the farthest thing from my mind as those savory pork juices trickle across my tastebuds.
Hopefully, my next column you read will come out of my new office in our new home. Until then, here are a few words of wisdom to contemplate: “The older I get, the more I understand why roosters scream loudly for all the world to hear to start their day.”
Have a good ‘un.