In a recent post about our garden, I mentioned that squirrels have been digging into my containers. It’s really frustrating. It’s not like I’ve been stashing peanuts in there or anything. It’s not like those plants are EDIBLE, but they’re dug up and disturbed and don’t get a chance to grow. So I decided to take matters into my own hands.
Step one: research a natural squirrel repellant.
I read that they don’t like human smells so I grabbed a ball of dryer lint and liberally sprinkled it with cinnamon for an extra touch. Some people use ground chili peppers but I didn’t want to hurt the poor things.
I buried it in one of our containers. 24 hours later, I found this:
I totally understand if you’re not sure what you’re looking at there, but it’s my ball of dryer lint, dug up and discarded in a way that I was SURE TO SEE IT. Those squirrels sure know how to play with your mind, don’t they?
So, that didn’t work. Obv. I was still reluctant to pour cayenne pepper into my flower beds but I happened to be at the grocery store when I spotted these:
… they were on the “last chance” produce rack at my local Loblaws, which means they’re one step away from developing green fuzz. At 50% off, I grabbed two packages, thinking that I could bury one or two peppers in each planter. And so I did. (This is the scene before I buried the pepper, for scale.)
That photo was taken before I buried the peppers, and before the huge rainshower we had the other day. I’ve been patrolling the containers and so far so good. I am hoping that the smell of the peppers will send them into spasms of worry and will cause the little varmints to redirect their energies elsewhere. If my plan fails, I’ll have no choice but to put them all in a blender (er, the peppers, not the squirrels) and for a DIY pepper spray kind of concoction. Stay tuned!
This topic MIGHT be far from everyone’s mind at the moment, especially with the provincial elections happening today, but I wanted to plant this seed in your brain before it was too late.
Once upon a time I was that parent, running around the night before camp begins, digging old sunscreens out from under the bathroom sink and panicking while I sorted lids of various sized lunch containers looking for the ones that didn’t have to be tied on with an elastic. ALSO, one year I opened a kid’s backpack only to find a sandwich that had been rotting in there for WEEKS. Then there was the time one kid announced her shoes were suddenly too small and couldn’t wear them anymore. Sigh.
Save yourself the anxiety attack and check all your supplies now, before your kid actually needs them for camp. I asked a local expert (read: my daughter the camp counselor!) and got her input for my latest post on the terra20 blog. Spoiler alert, she gave me some great feedback and I know it will be useful to parents out there! Take a look and let me know if you have anything to add to the list.
The other day I was strolling by Starbucks and I treated myself to a frothy iced coffee beverage. I was happy with my purchase for about 10 seconds. It tasted fine, but the price tag left a bitter taste in my mouth. The plastic cup and straw I brought home to recycle didn’t make me any happier either. I decided I needed to make my own coffee-based treat.
I started with this how-to from the New York Times. I tell ya, I’m a convert. I love the slow brew/cold brew coffee making method. I should point out that NYT suggests making cold brew coffee in a mason jar. I made it this way exactly once before digging out our old french press from the cupboard. It works perfectly in a press and there’s no mess. (The only problem is that I don’t always remember to make it the night before.)
I’ve been drinking this kind of coffee almost every afternoon for the past week. Sugar is optional (I don’t add any), but I do add milk and ice cubes.
Anyway, yes, for a sweet treat, take your cold brewed coffee, add a scoop of ice cream (I tried this with Halo Top salted caramel, by the way), stir, and serve. It’s the perfect remedy for a warm summery afternoon, whether you’re relaxing in the garden or, er, stuck at your desk.
Next time I will use proper ice cream made with whole milk. Halo is a low-cal frozen dessert that mimics ice cream. It’s ok on its own, but it’s not quite the thing to stir into coffee if you’re looking for a truly creamy and decadent treat.
Related to this: I might start making my own coffee popsicles again. They are SO darn good!
