Welcome to a potpourri of fun! On this page you’ll find the latest comics by Jari Thymian, a motivational quote, a crossword puzzle contest, and whatever else we decide to throw in here. Be sure to check back for the latest!
- Earth Corner – With Pat Walsh
- Every Day Should be Earth Day – Editorial by Laura Brewer
- Madi’s Kitchen
- Mixed Bag – Comics by Jari
- Fun with Vixie
- Quotes & Riddles
Quotes & Riddles
Mixed Bag – This week’s Comic by Jari
To see all of the previous comics by Jari visit the Mixed Bag – Comics by Jari page.
June 30, 2024 – Why, Hollywood?
Earth Corner – With Pat Walsh
What Would You Do for the Birds?
When I lived in Longmont, Colorado, every spring my alarm clock showed up with feathered wings and a pointy beak. The metallic RAT-AT-TAT-TAT would jolt me awake. And then I would smile.
I had learned the hard way that male northern flickers will use whatever’s handy to proclaim, “Here I am!” to potential mates and warn off competitors. And my hollow metal chimney pipe provided a perfect drum for those boys from the woodpecker family.
Another sign of spring arrived with a particular bird of prey soaring over Colorado grasslands. “Welcome back,” I’d say to the returning Swainson’s hawk. I knew that the grasshopper-eating raptor had flown thousands of miles from Argentina, surviving a trip filled with dangers.
I become friends with birds one species at a time. I’m enchanted by the descending, flute-like call of a canyon wren–which ends in a comical buzz. Driving along a country fence line, I cherish hearing a fragment of a meadowlark’s song. Spotted towhees crack me up with their red eyes and their chub-chub-chub-chub TWEE pronouncements.
Many folks here in Raton put out hummingbird feeders for those little charmers, while others enjoy the annual return of the turkey vultures.
There are about 920 species of birds in North America (Canada, U.S. and Mexico.) Worldwide there are an estimated 10,000 species. Birds descended from dinosaurs, and Smithsonian magazine even calls birds “avian dinosaurs.”
Birds grace us with their beauty, songs and diversity. They even boost our mental health. An online Time magazine article cites a study published by Scientific Reports that “found that seeing or hearing birds improved people’s mental well-being for up to eight hours.”
But birds need our help. “More than half of U.S. bird species are declining,” according to the State of the Birds 2022 report by 33 leading science and conservation groups. Grassland birds like my beloved meadowlark are among the hardest hit. Others face an even higher risk. Rufous hummingbirds have lost at least half of their population in the last 50 years.
The website www.scienceofbirds.com says the five top causes are agricultural expansion, deforestation, invasive species, hunting/trapping and climate change.
The prestigious Cornell Lab of Ornithology lists seven ways to help:
- Make windows safer for birds so they can avoid collisions. Find inexpensive products at https://abcbirds.org/solutions/prevent-home-collisions
- Keep cats indoors. They’ll live longer, healthier lives. “Outdoor cats kill more birds than any other non-native threat,” Cornell Lab says. (I’ve leash-trained my cats and am looking into tent-like outdoor playpens.)
- Shrink your lawn by planting native species, which provide better habitat.
- Avoid pesticides.
- Drink shade-grown coffee, because the shade trees provide more habitat.
- Be mindful of plastic use. (We can recycle #1 and #2 plastics here in Raton!)
- Take part in citizen science by watching birds and sharing what you see.
What would you do to protect your favorite birds?
Madi’s Kitchen
Madi’s Kitchen is a delightful addition to our Potpourri page. Each week our young chef will provide a recipe that she has developed that has been tested on her friends and family. Read Madi’s Bio on the About Us page.
Mango Highlight
Lassi and Sticky Rice
It’s starting to get hot out, so cool treats are the perfect thing to beat the heat! Everyone loves ice cream and popsicles, but one of my personal favorite summer treats is a lassi. The word Lassi comes from the Punjabi word “lass,” or “to mix,” and Indian lassi are a cool mix of yogurt and milk. In India, the drink is enjoyed by people young and old casually, but also used in a ceremonial role—usually weddings, but also religious celebrations and festivals. It was what I had instead of cake for my first and second birthdays, too!
While mango lassi are my favorite flavor and are are particularly refreshing and delicious, there are many different types of lassi, all with their own strengths. Lassi flavors vary by region—in the north part of India, sweet rose, saffron, and cardamom are common. In the south, savory salt lassi is most popular. But people all across India—and the world!—enjoy flavors as varied as cumin, mint, pistachio, and even grape, apparently. And just when talking about the mango, there are so many more flavors than you’d ever imagine!
While the exact number of mango varieties is uncertain, there are at least 500 types, and maybe as many as 2,000. I believe that, because they’re easy to grow from seed and every tree is unique! In our area there are an only few that are available commercially, so what I usually use to make these dishes are reddish colored mangoes called Tommy Atkin’s because that’s what they have at the store most often. I’m sure you could make a delicious lassi with whatever you have around, from peaches to apricots to rose petals or strawberries! Same with the sticky rice—the toppings are limited only by your imagination!
No matter what spins you put on this week’s recipes, I really do hope you enjoy! Let me know what you have tried and how it goes!
Mango Lassi
Ingredients:
- 1 cup chopped mango (about 1 1/2 mangos)
- 1 cup yogurt
- 1/2 cup milk (coconut milk or whatever milk you prefer)
- 4 tablespoons sugar or honey
- 1/4 teaspoon cardamom powder
- Ice cubes (optional)
- Mint for garnish (optional)
Instructions:
Put the mango, yogurt, milk, sugar, and cardamom powder in a blender. If you’d like a slushier consistency rather than a creamy consistency, you can add a handful of ice cubes. Blend it all together.
Pour into glasses. Garnish with mint if desired and serve.
This is a delicious yet simple recipe. It’s best served with sticky rice, which is my favorite way to use up the mango you might have left over!
Mango Sticky Rice
The Sticky Rice:
- 1 cup dry glutinous rice (or white rice, not instant), soaked overnight
- 1 cup milk (coconut milk is best, but any full fat milk works!)
- 3 tbsp granulated sugar
- 1/2 tsp sea salt
- Part Two—the Coconut Sauce:
- 1/2 cup full fat coconut milk
- 2 tbsp granulated sugar
- 1 tsp corn starch (optional, to thicken)
- 2 tsp room temperature water (for cornstarch)
Ideas for Toppings :
- 2 large ripe mangoes
- Toasted coconut
- Roasted sesame seeds
Instructions:
Start this recipe the night before you want to cook! First, wash the rice 3-4 times to remove the starch or until the water is almost clear instead of milky white. Then leave it to soak overnight—at least 8-24 hours.
Afterwards, drain the water from the rice. Place the rice on a bamboo steamer lined with parchment paper—if you don’t have a steamer, it’s ok! A metal sieve works perfectly fine too; find one that fits neatly inside a large pot. Put your sieve or steamer into the pot so that it rests on the rim and sits a few inches above the bottom of the pot. Fill the pot with water until it just touches the bottom of the rice.
Steam for 20-25 minutes on medium heat. or until the rice is cooked, slightly translucent, and still very chewy.
**Note: If you only soaked your rice for a few hours, you will need to steam the rice much longer to cook the rice fully.
While the water boils and rice steams, heat another a large pan to medium high and warm the milk. Add in the sugar and salt. Leave the milk to simmer over medium high heat until it boils.
Once it boils, lower heat to medium and continue stirring until the sugar has all dissolved.
Add the steamed rice to the milk and cook down the rice until it has absorbed the milk and has thickened, around 4 minutes. Turn off the heat and leave to cool for 5 minutes.
Coconut sauce
In the same pan you used for the milk the first time, still over medium high heat, add the coconut milk and sugar for the coconut sauce.
Stir in the same direction and cook over medium heat until it boils. Once it boils, lower the heat to medium.
Dilute the cornstarch with the water. While stirring the coconut milk, pour in the cornstarch slurry.
Turn off heat and keep stirring until it thickens. Transfer to a small container until ready to use.
Assembling the sticky rice:
Peel the mangoes and slice the side, creating 4 mango halves. Then slice each mango half into 1⁄4-inch thick strips, or cube.
Portion the rice into 4 bowls, then top with mango and sprinkle on toasted sesame seeds or coconut flakes—or both! Finish off by drizzling on some of the coconut sauce.
These are best enjoyed fresh!
Storage tips:
You can refrigerate these overnight if you have leftovers—I never do because they’re so good! They should be consumed within a day or 2 days at most because coconut cream can easily go bad.
Fun with Vixie
Pop-up at Kearny
Posted June 5, 2024
On June 8, 2024, there will be a Pop-up at Kearny to explain to the public what the former school will become. From 12:00 PM – 3:00 PM, there will be tons of demonstrations related to the film and media industry like Sound Production, Green Screen Production, Cinematography, Prop-making, Costume Design and much more! There will also be a craft services table (snack table), and raffles from businesses like 111 Park Cafe, Bruno’s Pizza and Wings, K-Bob’s, and more!
At Kearny, we will also be screening to the world, the films that we have been working on for Raton High School’s Dual Credit class with Santa Fe Community College: “Doubt Defiers” by Christéana Piancino, “A Take on Deception” by Kaydence Trujillo, and “Nerves” by Christian Padilla. There might even be a few surprises over there! If you don’t have any plans for this Saturday, be sure to check it out!
Riddle Answer –
