A Gardener's Diary

[Monksdream]

Oct. 22--Another Indian Summer afternoon. The leaves aren't anywhere near turning color. Some trees have turned, of course, but it won't be until late November in this part of Zone 7b for the fall color show. Weather like this October brings back memories of afternoons fishing in the little creek about a mile from the house. Very still and quiet.

CC the Calico Cat appeared this morning for breakfast. She didn't eat much solid food. She favors her right rear foot, but she can walk on it. Still, she is stiff, and slow. She disappeared after eat. Rico, though, hung around, and immediately landed in my lap after I sat down to sip coffee. He started purring on the first stroke.

I walked to the store later in the morning. I wanted to cheer up CC so I bought a small bottle of 2% milk as a treat. I called but she wouldn't come out from where she was resting. I discovered her underneath a wood pile next to Danny's RV. She got up and followed me. I poured a drab into a dish and she lapped it up. Rico vacuumed what little was left. She walked away and returned to that same spot.

Later in the afternoon, after finishing some tasks and shopping at Harris Teeter, I asked her if she was hungry. She got walked slowly to the feeding station. She at half a can of food. Rico gobbled the rest. She laid down. When I got up she did, too, which is her way of telling me she wanted more. So I opened another can and she half of that one. AT least she is eating, which is a good sign.

Rain is forecast overnight. I hope so. The NOAA says the Southeast will be drier than normal this winter.

The All New Ball Book has some interesting recipes that one would consider old school. This one is very interesting.

GINGER BUG Use it on its own or add mineral water for fizz or with a splash of bourbon on ice for a gingery aperitif.

1/3 cup sugar, divided
1/3 cup grated unpeeled fresh organic ginger
1 qt canning jar
3 1/2 cups non clorinated or spring water

1. Combine 2 Tbsp each sugar and ginger in a 1 qt canning jar. Add water, stirring to dissolve sugar. Cover jar with a clean cloth, and secure with a rubber band or kitchen string. Let stand at room temperature for 3 days, adding 1 tsp each sugar and grated ginger each day, stirring to dissolve sugar and replacing cloth after each addition.

2. On the fourth day remove the cloth. Center lid on jar, apply band, and adjust loosely. Let stand 4 more days or until mixture is very bubbly, adding sugar and ginger daily as above. Chill thoroughly. Store in refrigerator and use within 2 weeks. Strain before using.

*Use only organic ginger. Non-organic ginger has been irradiated and does not carry the natural yeasts and bacteria essential for fermentation.