And since we are a designated Bird and Breakfast Bird-Friendly Business, we willingly obliged. Guy's outstanding photo, taken here at Big Mill B&B, earned him 1st place in the 2010 Beaufort County Arts Council Nature/Wildlife photography contest. 

Our zinnias seem to be a favorite 

Photo by Guy Livesay

Guests often ask me if there is any time during the year when you should stop feeding hummingbirds? If you have had a similar question, here's my answer:

It is perfectly alright to leave the feeders out until freezing weather arrives. The birds usually leave when their food sources (flower nectar and bugs) are no longer available. You may get a traveling hummingbird guest en route to warmer climates.  Big Mill seems to be a favorite spot for such hummingbird "refuelings!"

Hummingbird Nectar Recipe

4 parts hot boiling water
1 part refined white sugar
Few drops of red food coloring, optional, but not necessary

Stir this mixture until all the sugar is dissolved. (Audubon suggests that you boil the sugar to kill any bacteria. If you change the water every day, this is not necessary).

Allow solution to cool before filling feeders. This sugar water can spoil in hot weather, so change it often, at least two times a week or more. Store any excess nectar in the refrigerator.

Oops! Just gotta get to that great nectar. (Photo by Guy Livesay)

So, have you had any good hummingbird sightings this summer?  Share your best photos with us over on Big Mill Bed and Breakfast's Facebook page .

And while you're there, take a minute to write on our "Wall."  

While waiting for spring to arrive, I decided to write a cookbook -The Country Cats Cookbook.  What follows will be my signature recipe. Hope you like it … I do.

Mouse Biscotti with Almonds

• 2 1/2 cups all purpose flour
• 1 1/4 cup sugar
• 1 teaspoon baking powder
• zest of 1 lemon or lime
• 2 egg yolks (reserve egg whites in case the mixture is dry)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon MOUSE extract, found in specialty stores like Balduchi's gourmet foods or Zabar's Epicurean Emporium in New York
• 1 1/2 cups slivered or chopped almonds, (reserve 1/4 cup)

Preheat oven to 275 degrees. Grease a heavy cookie sheet. Whisk together the flour, sugar, baking powder and lemon zest in a medium size mixing bowl. Whisk  the eggs and egg yolks in a large mixing bowl. Add flavorings: vanilla, almond, mouse extract and 1 1/4 cup of the nuts and the lemon zest.

Gradually add the dry mixture to the wet mixture, stirring until just barely blended. You will have to use your hands and perhaps a wee bit of the egg yolk. Add more flour if the mixture is too sticky.

Using greased hands, form dough into three 4-inch by 9-inch (or thereabouts) rolls that are 2 inches thick. Gently place the "rolls" on the cookie sheet, making sure they are several inches apart. Press reserved almonds and place on a cookie sheet.

Bake for 20 to 25 minutes or until dough will hold together. Remove from oven and cool slightly. (Do not cool completely because you won't be able to cut it.) When cooled slightly, gently slide the rolls to a floured cutting board. Gently cut through each roll at an angle into 1 1/2-inch pieces. Turn each piece on its side and place on the cookie sheet.

Bake again for 10 to 15 minutes. Remove from oven.

If you prefer a harder biscotti turn onto the other side and bake for 10 to 15 minutes more.

Biscotti will keep for several weeks in an airtight container.

Yield: 36 to 40 biscotti. These are great dunking into morning coffee or afternoon tea.   

Bone appetite!

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Well, it is April 1st and APRIL FOOL'S DAY!!!! 

For us humans, just omit the Mouse extract.  And, honestly, Moses really does like these biscotti. She has one each night with her spot of cream just before bedtime.