I need to remember that no matter how strange things become here, they can always—and probably will—get stranger. The past couple of weeks have brought some of life’s less pleasant moments. I’ll share one of them in a future post.* The other two I’ll complain about right here.
*Not to be mysterious, but we’re waiting on a piece of information before we discuss it… Stay tuned for more whining…
First, I spent Saturday in Urgent Care with little Rowan while the kind medical staff worked to remove a self-inserted beanbag bead from his ear. Rowan was as brave as could be: he clenched his teeth, balled up his little fists, and his big blue eyes filled with tears. He was such a courageous little guy that it eased my irritation and worry about how the bead ended up in his ear. He let the doctors and nurses do their job, and after several strong streams of water and the tiniest vacuum you can imagine, the polystyrene bead was finally removed. Once it was over, his ear felt better and he reveled in the attention from his older brothers, proudly recounting how the doctor had done THIS* to his ear.
*Insert your best imitation of Niagara Falls as performed by a three-year-old. There was a notable amount of spittle involved.
Second, my three best laying hens were taken by some unknown, nefarious wild critter. Last Thursday, when we went to feed the chickens, we found that something had gotten into the run and coop and made off with Menya and Halgerda, a Buff Orpington and a Barred Rock. The only clue was a trail of feathers leading out beneath the fence. We were baffled and went to bed unsure what to do. The next morning we discovered the predator had returned and taken Inga, a White Rock, as well.
Boo and hiss. We loved these birds for their eggs and for themselves. If you’ve never spent time watching chickens, you’re missing one of life’s simple pleasures. Each bird had a name and a distinct personality and will be missed for both their food and companionship. R.I.P. Menya, Halgerda and Inga. We have since fortified our coop and run into the Fort Knox of chicken dwellings. So far, the rest of the flock is safe.
Thor, our rooster, has had his harem reduced and looks a bit downcast;
Just look at that drooping tail feather.
Thor! Show some rooster pride, man up and protect the rest of your gals; that’s why we put up with you trying to spur us every time we feed you, for cryin’ in a bucket.
That’s more like it!
…Now, does anyone recognize these tracks?
These appear to be from the chicken-killer. There’s a mystery, though: the method of the birds’ demise suggests a fox, while the tracks left behind suggest a raccoon. Any ideas?
On the bright side, while searching the brush behind the coop we discovered a hidden monster patch of mint. In the time-honored tradition of filling life’s gaps with food, I decided to make something with it.
Enter Jalapeño Mojito Syrup. Everyone has heard of mojitos: lime, mint, ice, and rum—practically perfect. I enjoy a classic mojito—mint leaves muddled with simple syrup, lime, and rum—but I also like variations. When the mercury rises, a mojito slushy (mint, ice, lime juice, rum, and simple syrup blended together) is pure refreshment. Whether you’re a mojito purist or an experimental mixologist, you’ll appreciate this mojito-flavored syrup that combines classic mint and lime with the fruity, subtle heat of a fresh jalapeño pepper.
If you avoid alcohol, this syrup is excellent in iced tea or club soda and also serves as the base for an exceptional limeade. Whatever you mix it into, the syrup elevates your drink to a higher level of deliciousness.*
*That’s a technical cooking term.
Jalapeño Mojito Syrup works anywhere a simple syrup is used—don’t limit it to beverages. Brush it onto cake layers to keep them moist, make rock candy, or poach fruit with this elixir.
For this batch I removed the seeds to leave only a background, barely perceptible heat so the syrup would be more versatile. If you prefer more adventure, leave the seeds in for a bolder kick. Either way, it’s excellent.
Jalapeno Mojito Syrup
Ingredients:
- 2 cups fresh mint leaves, washed
- 2 cups granulated sugar
- 2 cups water
- the zest and juice of 1 lime
- 1 fresh jalapeño pepper, washed and stemmed
Add the mint leaves and sugar to a medium non-reactive saucepan. Press the mint gently with the back of a spoon, then add the water, lime zest, and lime juice. Stir several times and set aside.
Place the stemmed jalapeño on a cutting board and slice it lengthwise. Friendly reminder: if you are sensitive to hot peppers or unsure, wear gloves when handling them.
Use the tip of a teaspoon to remove the seeds if you want only a mild heat, then add the pepper to the pan.
Bring the mixture to a boil over high heat. Boil for three minutes, then turn off the heat and cover the pan tightly. Let the syrup steep, covered, for fifteen minutes. While it steeps, set a fine mesh strainer or cheesecloth over a funnel into a jar or bottle with a tight-fitting lid.
After steeping, remove the lid—the aroma is heavenly—and pour the syrup through the strainer into your prepared container. Store the syrup tightly capped in the refrigerator for up to a month.
Tune back in tomorrow to see what mixological adventures I perform with this syrup.*
*Translation from Nerd to English: I’m experimenting with something delightfully unorthodox and boozy tomorrow. Come back if you want in on the fun.