In safe(r) hands

No this is what it's about!

- Posted using BlogPress from my phone

In safe hands

This is what it's all about!

- Posted using BlogPress from my iPhone

Ants in the garden

Have noticed two ants nests in garden beds where ants are nesting between the sleepers. I did a search and looks like they might be Carpenter ants or so it says on the ACT TAMS website: "Sugar or Carpenter Ants (Camponotus species) are 5-15mm long, they have orange/brown bodies, black abdomens with an orange/brown band and black heads. They nest in decayed moist wood or sometimes in the soil. They feed on dead and live insects, honeydew, household waste and are attracted by sweet food. These ants do not sting and rarely enter houses."

Don't seem to too much of a problem but I think we'll keep an eye on them for now.

Pic of Sugar/Carpenter ants nest in our garden.

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Introducing Marmalade and Sunday Rose - Isa Brown Chooks!

Please say hello to Marmalade (the first out of the box) and Sunday Rose! They are 20 week old Isa Browns, ready to lay.

We picked them up from the market first thing this morning and they already seem quite at home in their yard!

Want to make a beetroot salad?

Having picked our lovely fresh beetroot while still small, I made the following salad. You might like to try it and let us know what you think!

INGREDIENTS

Bunch small sized beetroot (enough for your hungry friends, say 4-6 small ones each).

Zest of half an orange.

Juice of half an orange (double if making large salad).

Handful of fresh flat leaf parsley.

Half handful of fresh mint.

Good feta cheese (goats feta is ideal), depending on your taste for cheesiness.

Good light olive oil.

Red wine vinegar (optional).

Salt and cracked black pepper for seasoning.

METHOD

Clean beetroot add to saucepan with water and sprinkle of salt and bring to a gentle boil. Cook until just soft when pierced.

Drain and rinse with cold water. At this point you can gently rub off the outer skin, but I don't bother.

Add to salad bowl with orange juice and zest, olive oil, crumbled feta and herbs. Mix gently and check for seasoning, adding salt and pepper to taste. Just prior to serving you could add a light sprinkle of red wine vinegar.

Serve immediately and enjoy!!



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