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4120. judithathome - 3/20/2008 3:15:58 PM We have automatic lights in our back yard that come on if someone approaches the house after dark...frequently, we'll notice them come on throughout the night. Usually it's feral cats. We have quite the little community of them on our street. Teo families I know of feed them so they are in and out of our yard crossing into the ones with food all the time.
Last night Keoni called me excitedly to come into the garden room because two large racoons were strolling through. They took their time and didn't seem worried by the lights coming on halfway through their journey. Later, after mifnight, when I couldn't sleep and decided to watch some taped TV, they strolled back past...big boys, lumbering across the stones of the patio.
I haven't checked for "deposits". ;-) 4121. wonkers2 - 3/20/2008 4:53:51 PM We used to see racoons in our back yard, but not for several years. I wonder what happened to them. We still see rabbits and a groundhog that lives under our next door neighbor's deck. Aslo, plenty of squirrels. Civilization marhes on. 4122. thoughtful - 3/20/2008 5:16:31 PM we saw lots of coon in our yard when we were growing corn...or should I say attempting to grow corn...we got what the coons and crows decided to leave for us!
4123. thoughtful - 3/25/2008 8:58:23 PM Well, we saw cooney coons eating the bird seed the other day. I'm very concerned as it was out during the day, though it was late in the day. Also cooney coons did not look well. Very skinny and had difficulty walking...very stiff and his/her front legs were kept low to the ground. Didn't seem bothered by my tapping on the window and when I opened the door and looked outside, s/he sort of wondered off very slowly, but took the time to make a dump in the latrine before ambling off completely.
From what I'm reading, if it is rabid, it isn't long for this world. Usually they last only 4-5 days from the time it affects their nerves and their ability to walk to the time it kills them. If cooney is still around in another week, most likely it's sick, but not from rabies...
I'll post a pic when I get a chance. 4124. wabbit - 3/25/2008 10:38:35 PM t'ful, it sounds like your cooney may have distemper, though sometimes the symptoms can be similar to rabies. Trouble walking, confusion and weight loss - and distemper is highly contagious, so if you have any furpeople in your household, keep them away.
You might try peppermint oil as a repellent. I mean the strongest, smelliest, eye-burningest peppermint oil you can find. I spray it in the attic to repel mice and squirrels and it works like a charm. Best to do it when you won't be home for a day or two, though, because your eyes will be bothering you. I don't know if or how well it might work with raccoons, and yours may not care anymore anyway. And of course, that will discourage the birds as well, so you may need to move the feeder if that's doable. 4125. thoughtful - 3/25/2008 10:53:42 PM Interesting...thanks wabbit.
4126. thoughtful - 3/26/2008 2:43:12 PM Pictures of cooney coons...s/he stayed hunched like that the whole time including when s/he was ambling away. Hubby noted no seeds disappeared last night...could be s/he's a goner by now...
 4127. Magoseph - 3/28/2008 11:20:42 AM Feel French — Pour a Proper Ricard
1] Pour 1½ to 2 ounces of Ricard into a tall glass. Serve with a pitcher of cool water.
2] Add water, anywhere from 3 times as much as the Ricard to 7 times as much. A ratio of 5-to-1 water to Ricard is most common.
3] Drop in 2 ice cubes and enjoy. Serve with a small bowl of olives and radishes to munch on.
By Thierry Peremarti
Every French expat in L.A. knows it too well. Order a Ricard—France’s favorite pastis (licorice-flavored aperitif)—and you’re likely to get a rocks glass filled to the brim with ice and spirit. Maybe even a straw. It’s enough to ruin your day. Why can’t bartenders in this town pour a proper pastis—even in many French restaurants where they should know better?
We called upon Michel Visciano, owner of Chez Michel-La Brasserie des Catalans in Marseilles, France, to tell us how it’s done.
At his bar, he says, “you’ll be served 5 centiliters of Ricard in a tall 20-centiliter glass.” That’s about 1.7 ounces in a 7-ounce glass. “It should be taken in this manner, and not otherwise.” Tradition (backed up by Ricard’s website) dictates that ice be added after the water. Visciano plops in one cube, then slides the drink, along with a small pitcher of water, to the customer to add to taste. The water turns the chartreuse-colored aperitif milky white and refreshing. Undiluted, it’s strong enough to kill a horse.
Take a sip, then bring the glass to your ear. You will hear the scrubland of Provence, the cicadas. You are Jean de Florette. And that’s not La Cienega but a field of lavender.
I was thinking of my father this morning--he had to have his "pastis" every summer day before his game of "petanque". He was a simple man who married way above his station in life and paid a dear price for it. 4128. alistairconnor - 3/28/2008 12:41:55 PM I must confess Mago, I keep a bottle of Ricard in the cupboard and occasionally even drink it out of social obligation (i.e. when there is nothing else on offer)...
... but after twenty years, it still tastes like mouthwash to me. 4129. Magoseph - 3/29/2008 4:08:23 PM Ali, my lovely friend, how about trying Pernod instead and drinking it while eating oysters—the experience is a real turn-on, you know. 4130. alistairConnor - 3/30/2008 9:53:23 PM I'm afraid it's champagne with everything for me these days, Mago. The ransom of hanging out with the haute bourgeoisie.
Though today, offered the choice, we preferred to drink German beer. 4131. Magoseph - 3/31/2008 12:31:26 AM You're in a perfect world, aren't you? 4132. wonkers2 - 4/10/2008 10:34:42 PM Personal Finance Advice from Gaspar Portola 4133. iiibbb - 4/10/2008 11:13:06 PM Taking a crap was never so hip. I wonder if it plugs into my iphone. 4134. thoughtful - 4/12/2008 9:55:55 PM I love toto toilets, though the washlet is over the top...or should that be under the bottom!
4135. thoughtful - 4/12/2008 10:04:11 PM Would you believe, the ground has broken?
Here's proof!
Excavator on site...note the bucket is nearly as tall as hubby!
House building basic...how are foundations dug? One scoopful at a time.
That's Joel in the cab, making it happen.
Dump it down the hill to separate the rocks.
4136. anomie - 4/12/2008 10:55:59 PM Great news. Congrats Thoughtful. But is this Weekend overtime for the crew? Ouch. 4137. anomie - 4/12/2008 11:03:16 PM Saw a great simple recipe on TV.
Fry up some ham and put it on a plate
Top with pasta (spaghetti will do)
Top with an over EASY egg - fried or poached
Top with browned butter (from the fried egg perhaps or heat up some in
a pan).
Top with grated cheese.
Cut through the egg and mix everything up on your plate so the yoke mixes with the butter and cheese to form a sauce.
4138. thoughtful - 4/13/2008 12:54:51 PM Anomie, I posted the pics yesterday, but they were from friday...no weekend work, no OT. This house will cost us enough as it is!
Thanks.
Recipe sounds sloppy and like comfort food. 4139. alistairconnor - 4/13/2008 2:15:16 PM My thought also Anomie... I know this style all too well... sounds dangerously like batchelor's fare. Perhaps you need to be cooking for someone else from time to time. Your arteries would be better for it.
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