Kermit never looked so cute…and green!

(To see a pretty version of this post go to Chloe's Blog)

Photo by Guy Livesay

Wildlife in North Carolina magazine's 2009 photo competition had over 7,000 entries. This photograph taken by Guy Livesay, who lives right here in eastern North Carolina, was a winner! Other winning photos can be seen in the January, 2010 issue.

Many a late afternoon here at Big Mill you might see Guy and other photographers wandering around looking for that perfect photograph. Some of the folks are snapping shots of brides, graduates, babies — often with Old Red Truck taking center stage.

Photo by Guy Livesay

But Guy can be seen patiently waiting by a zinnia, sunflower, cleome or azalea for just the right shot of a hummingbird or butterfly or bee – any of Mother Nature's creatures are beautiful in the photos of a gifted artist like Guy. 

Photo by Guy Livesay

With these wonderful photos each perfect creature momentarily stands still for us to see. When you come to visit Big Mill B&B, be sure to bring your camera. These birds and butterflies will pose for you.

Note: You can see more of Guy's work at Livesay Photography. Other really fine photographers can be seen here at Big Mill are Peggy Rogerson and Andrea Wood. If you see a bridge, a pack house or an old red truck in their photos, chances are that the photo was taken here at Big Mill.

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In honor of Earth Day, 2009, we are celebrating our first
Big Mill "BIRD and BREAKFAST." 
Find details about our earth-friendly special below.

Guy Livesay took this photo of one of our feathered Goldfinch guests
admiring our gorgeous azaleas in full bloom.

We offer food & lodging for finches, bluebirds, purple martins, barn swallows, Carolina wrens, hummingbirds, cardinals and throngs of other birds. There is no charge, but they are encouraged to pose for photos and to sing.

(Bluebird photo by Guy Livesay)

Many feathered couples stay at Big Mill Inn and they especially enjoy our homegrown sunflower seeds and suet.  In fact, our Big Mill Birds are quite discerning and refuse to eat the store-bought suet.

So while I am making breakfast for our people guests, I whip up a batch of homemade suet for our Big Mill bird guests.  They love it! I am excited to have discovered a great use for left over bacon fat — it makes great suet! 

The woodpeckers at Big Mill really like fruit so any excess fruit goes into the suet. I have great hopes of making soap with the bacon renderings some day, but that hasn’t happened yet.  Until then, it is suet.   

Big Mill SUET RECIPE for the Birds

• 3 cups corn meal
• 1/2 cup shelled seeds like sunflower or thistle
• 1 cup crunchy peanut butter (store brand is fine)
• 3/4 to 1 cup rendered fat.    (lard, bacon drippings, etc.
• Several large pine cones
• Optional: 1 cup chopped fruit and/or a cup of quick cooking oats

In a large bowl, mix the corn meal and seeds together. Using two forks cut in the peanut butter, as you would for a pie crust.

Melt the fat and pour into the corn meal and peanut butter mixture. Mix well and allow to cool. If it is too runny, add more corn meal or some oats.

Stuff the suet into a pine cone. Hang several of these stuffed cones from a limb (as in photo above.) In a few days your birds will love you. I hang mine near a feeder to speed this process.

This recipe is very flexible-and a good way to use grease and fruit. Store excess suet in the refrigerator.

(Photo of Big Mill Bed and Breakfast Goldfinch by Guy Livesay)

Big Mill "Bird and Breakfast" Earth Day Special

Here’s how it works:  Just call us anytime during the months of April and May, 2009, book a two-night stay for any time in 2009 and mention this special promotion when you make your reservation.

You’ll receive:  
A one year’s subscription to Rodale’s Organic Gardening magazine, a thistle bird feeder or sock and some honest-to-goodness Big Mill homemade suet with a recipe card, so you can keep up the good work when you get home.

We are Bird Friendly and our birds know it. Moses has retired and poses no threat.
     

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Oh, but I love to pick up pecans. And I like to play with limbs and sticks in the yard; but mostly I like to roll in the sunshine and throw out a few sage remarks while Chloe picks up the pecans. (I am not sure if she enjoys this as much as I do.)

(Pecans and Chloe’s old Red Flyer wagon from years ago. Chloe loves that Pecan Picker gadget)

Our four pecan trees were planted by Chloe’s folks in 1922, so they are quite grand and stately. We haven’t had pecans for a few years, mostly because of the storms.

When Chloe was a kid she used to sell pecans and sometimes she sold as many as 15 bushels. She told me that in all her years growing up on the farm at Big Mill she had never been hit on the head by a pecan until yesterday. Now she is wearing a hat.

This year we have five bushels of nuts and I must inspect them all.  

Chloe is very fond of a potato crate and we store pecans in them. I see nothing noble about these crates. If I went in a car I used to have to ride in this ridiculous crate. It was humilating. Imagine showing up for an event in a crate like some Eastern North Carolina country hick. I am not the one who has a Redneck Woman license tag on my pick up truck. Now I have my own carrier but I want a nicer, padded one.

We are working on a Big Mill pecan biscotti recipe. I don’t much care for biscotti, but Chloe tells me they go great with our guest’s morning coffee here at Big Mill Bed and Breakfast.

Mouse flavored biscotti might be nice.

I want to thank all of you kind folks who sent me Christmas presents and treats…you are great!

    (the Big Mill Fur Person)

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Now that the holiday season is approaching, I have to try to shed the Bah Humbug attitude. The best way for me to do that is to make something pretty or make a gift for someone. My mother and I used to cook and bake fudge, brownies and cookies and we made all our decorations mostly from things we had available. We dipped sweet gum balls in the handy five-gallon buckets of silver roof paint. Wonder if it was toxic?

I just love the dehydrated orange and grapefruit slices; they look like stained glass when hung on a Christmas tree. The apples are also great for stringing garlands and for wreaths. Funny, but I have noticed that men love to eat these dehydrated apples; women walk right by them. And no one can deny loving that wonderful, fresh citrus smell.  

Commercial dehydrated fruit is often sulfured to aid in preservation and to retain color. I don’t use any sulphur.

To make these yummy dried fruits you will need a dehydrator**, a knife and some fruit, either oranges, grapefruit or apples.

Recipe for Dehydrated Oranges

Ingredients

12-15 oranges (it just isn’t worth it to do fewer).  Any type of orange is fine. I usually look for the juice oranges because they are cheaper.

Using a sharp bread knife, slice the oranges crosswise and thin. Remove any seeds after you have sliced the orange. You will get 7-8 slices per orange. 

Place the orange pieces in a single layer on the dehydrating trays. Trays can be stacked on top of each other up to about 12 trays. Since the dehydrating process generates heat, it is a good idea to place the machine somewhere you might like to have the warmth. Do not leave the dehydrator unattended.  

Turn on the dehydrator to a medium setting. As the oranges begin to dehydrate, they will shrink so you can move them closer together, making room for new fruit. It could take all day for the oranges to be transparent and completely dry. If they are especially juicy, it might take longer.

Store in an airtight container until you are ready to display.

During the hot months, this fruit often attracts moths. Around April, I put my orange slices in the freezer and they will keep until the next season.  

–>  So, what are some of your favorite childhood Christmas memories?  Click on the "comments" link below and share your best recollections.  I’d love to hear from you.

 ** You can buy a dehydrator at stores like Wal-Mart or online for under $100. Cabelas sells the same one I use.

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