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
- Frank Mahannah – Gallery
- Madi’s Kitchen
- Mixed Bag – Comics by Jari
- 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.
September 15, 2024 – The Folds in My Father’s Shirt
Earth Corner – With Pat Walsh
A Message About Cats – Because I Love Cats
Posted September 1, 2024. Written by Pat Walsh
I fell in love with cats when I was seven. During an Illinois farm stop on a cross-country move, I wandered into an outbuilding where I was greeted by barn cats. I was hooked.
Six decades later, I’m still hooked. At present, I have two cats. More importantly, I volunteer with the Raton Humane Society to support our Trap-Neuter-Release program for feral cats. This grant-funded program spays and neuters feral cats so they cannot reproduce, then releases them back to where they came from. It is free!
Why does TNR matter? Well, some people love feral cats. Some people hate ’em. Recently the city has had to deal with angry residents demanding that officials do something about feral cats that a neighbor is feeding.
But what is a feral cat? What is a stray? Or a pet?
All are domestic cats. Both ferals and strays are considered unowned and live outside. But a feral likely was born outside, was not socialized or tamed when young, is afraid of people and will not be touched or held. A stray cat may be feral, or it may have been a tame pet at some point. Pet cats have owners, enjoy being touched, and may spend all or much time indoors.
And what about barn cats, like the ones I first met? They may have owners, but they may or may not be tame. Here, we often try to place ferals as barn cats.
Meanwhile, some local folks think of ferals as “theirs.” They may have been feeding the same cats for years and know them well.
The issue? Female cats can have kittens as early as six months old! (Yes, you read that right.) A female can have as many as five litters a year. If she has four kittens per litter, that’s maybe 20 kittens a year for her lifetime, which might be five to ten years.
While some kittens won’t survive, you get the picture. Perhaps you watched the original Star Trek on TV and saw the episode “The Trouble with Tribbles”? (If not, I recommend!) A cute tribble is brought aboard the Starship Enterprise and soon reproduces, creating many lovable “purring balls of fluff” (per Wikipedia). But soon the Enterprise is swamped with tribbles threatening the crew’s food supplies…
I love cats. But I don’t want loose cats coming into my yard and killing birds or other wildlife. Scientific studies estimate cats kill more than one BILLION birds in the continental U.S. every year, and as many as four billion! Bird populations are falling dramatically from habitat loss, climate change, and, unfortunately, cats. Meanwhile, some Ratonians get annoyed when someone else’s cats use their yard as a litter box.
So my philosophy about feral cats boils down to a slogan I saw online: If you feed them, fix them. The next TNR clinic is Sept. 11, and it’s free. Call Raton Veterinary Hospital to reserve traps and get your ferals fixed.
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.
Fluffy’s Fluffy Biscuit Sandwich
Posted September 15, 2024
Crisp fall breezes and changing leaves make me want to reach for the bread box! And while they might not be my absolute favorite, there’s no denying that a warm, flaky biscuit to welcome in fall is something special. And American-style biscuits are in a league of their own—distinct from their English counterparts, which share the same name but are quite different.
The English biscuit is hard, while the American biscuit is fluffy and light. The key to a good American biscuit is the high butter (or oil) content and the lamination process that creates those delicious, flaky layers. The word “biscuit” itself actually comes from old French, meaning “twice cooked,” which reflects how they were originally baked and then dried out for preservation. These early versions were hard and long-lasting, often served alongside something to dip it in—alongside a soup or with tea. English scones, another British biscuit-like comparison, have a denser texture and are more substantial than a biscuit would be also.
When the European settlers brought their tastebuds and recipes to the United States, biscuits slowly evolved into a variety of regional styles. In the American South, biscuits were initially a delicacy but grew in popularity leading up the Civil War. As the war disrupted trade and made ingredients like butter even more scarce, biscuits became a Sunday treat, made with whatever was available—even sweet potato flour! However, by the late 19th century, improvements in baking techniques and the discovery of chemical leavening agents like baking soda and baking powder crucially helped those southern biscuits take on their modern form and spread—or rise?—across the United States!
This recipe using leavening is similar to the biscuits my Nana’s mom—otherwise known as Grandma Fluffy—made for her growing up! With a sausage patty and a side of gravy, sometimes topped with an egg, they make a good breakfast sandwich. They’re also perfect with tea if you’re feeling semi sort of Brit-ish, or on their own with a pat of honey! Whether you’re a long-time fan or just trying them for the first time (if so, how!?), biscuits are a simple but always welcome addition to any table. So why not give them a try? Tell me how you like them!
INGREDIENTS:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 tablespoons coconut oil, very cold
- 3 tablespoons unsalted butter, very cold
- ¾ cup milk
- Optional: Add cheese for an extra savory kick!
INSTRUCTIONS:
*Chill the butter and coconut oil: for the flakiest biscuits, pop your butter in the freezer for 10-20 minutes before you start.
*Preheat your oven to 425°F.
- First mix the dry ingredients in a large bowl, combining the flour, baking powder, sugar, and salt. Give it a good stir and set it aside.
- Grab your butter from the fridge and either cut it into the flour mixture using a pastry cutter or (my favorite method) grate it using a box grater. Stir the butter into the flour until it resembles coarse crumbs.
- Pour in the milk and gently stir with a wooden spoon or spatula until the dough just barely comes together.
- Using a large spoon or clean hands, place a 3/4 cup scoop of dough, rounded and flattened.
- Place them an inch apart on your prepared baking sheet for soft sides; too far apart and the sides will bake hard.
- Place biscuits into the oven and bake at 425°F for about 12-15 minutes, or until the tops are just turning a light golden brown.
* To turn biscuits into a biscuit-n-gravy sandwich, cook sausage patties in a cast iron pan. When it’s cooked, remove the sausages, and sprinkle in a handful of flour. Cook until brown. Pour in milk until it’s a gravy consistency. Now you have the complete breakfast!
