Never-Fail Recipes For Organic Deer Repellent

They’re Only Cute When It’s Not Your Garden!

It’s that time of year again! Time to brew up a batch of my never-fail deer repellent. Actually, I have several recipes.

Here they are:

FROM: http://www.farminfo.org/pests
3 raw eggs
3 tbls. of red hot sauce
3 tbls. of garlic juice or minced
Add enough water to a blender to process and mix well. Add this to a gallon of water and spray on plants. You can make the spray last longer by adding Wilt Proof to it.

FROM: A Minnesota Master Gardener at http://www.extension.umn.edu/yardandgarden/AAMG/wildlife
Blend 2 eggs and a cup or two or cold water at high speed. Add this mixture to a gallon of water and let it stand for 24 hours. After 24 hours, spray on foliage. The egg mixture does not wash off easily, but re-application 2-3 times a season may be needed. For a larger quantity, blend a dozen eggs into 5 gallons of water. This mix is also said to repel rabbits.

FROM: http://www.Rutherford County.org

6 eggs
4 hot peppers or enough to make it very hot
6-12 gloves of garlic, enough to make it stink
5 cups of warm water.
Put it all in a blender and liquify it. Put it in an old milk jug. Set it out for a couple of days in the sun to let it cook and get really stinky and hot. Strain it good if you want to use it in a sprayer. You can also pour it on and/or around the plants directly from the jug.

FROM: Backyard Magazine

1 egg
1/2 cup milk
1 Tablespoon of cooking oil
1 Tablespoon of dish soap
Add 1 gallon of water and shake well. Spray or sprinkle on plants every two weeks or after heavy rain.

FROM: Kreftmeyer Fine Gardens/Missouri Botanical Gardens
2 eggs
1 cup skim milk
1 cup water
2 Tablespoons liquid dish detergent
Put all in blender and spray.

I personally use a combination of all of the above ingredients. I don’t want to take any chances.

These really work, and I end up spraying all of my neighbors’ yards too. The only downside is that with all that hot sauce, our yards smell like Buffalo Wings for a day or so.

Good luck!

The Romancing The Bee Diet – Day 15 – Chicken, Hunter Style

MB2B27_Chicken_Hunter_Style_lg

Uhh, some of you may have noticed that there was a long weekend-shaped hole between Day 14 and Day 15 of the Romancing the Bee Diet…

I was visiting my daughter Molly and the adorable Baby Lucy in Chicago, and between the pizza, the macarons and the three course luncheon at the American Girl Doll Store, I kind of fell off the Diet Wagon.

I’m back on it though, without sustaining too much damage.  After all, the RTBD should be a joyous way of life, not an exercise in Food Deprivation. 

This Chicken Cacciatore recipe is fabulous, and made it easy for me to return to low Glycemic Index eating. 

Of course, I’ll be madly working to create a recipe for RTBD  macarons to further enhance the RTBD experience!!  🙂

macarons

Yield:  6 servings

Ingredients

2 to 3 tablespoons olive oil

1 (5-6 pound) chicken cut into eighths

Salt and freshly ground black pepper

1 pound cremini mushrooms, quartered

2 large yellow onions, halved and thinly sliced

1 large yellow bell pepper, thinly julienned

4 ounces thick cut bacon, finely diced

3 cloves garlic, thinly sliced

1/4 teaspoon red chili flakes

1/2 cup dry white wine

1 cup low-sodium canned chicken broth

1 (15-ounce) can diced tomatoes and their juices

1 tablespoon honey

3 sprigs fresh rosemary

2 tablespoons aged balsamic vinegar or capers

3 tablespoons chopped fresh basil leaves

Basil sprigs

Freshly grated Parmigiano-Reggiano

Directions

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and bacon and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, honey and rosemary and bring to a simmer. Return the chicken, mushrooms and bacon to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Sprinkle with grated cheese.

Best Thanksgiving Leftovers – Turkey Banh Mi Sandwiches

Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base. The uniqueness of these sandwiches lies with the french influenced baguette and the flavor packed, savory Viet style fillings. Leftover turkey makes a tasty Banh Mi!

Ingredients:

Chilled cooked roast turkey chopped or shredded for 4 sandwiches (about 1 pound)

2/3 cups mayonnaise like Hellman’s

1 tablespoon honey

1 tablespoon Asian chile sauce like Sriracha

2 green onions finely chopped

1/2 thinly sliced peeled cucumber

1 cups coarsely grated carrot

1/4 cup unseasoned rice vinegar

A handful of fresh cilantro sprigs

4 fresh white or whole-wheat baguettes

Jalapeno chiles, sliced thin

Salt and Ground pepper

Directions:

Combine the carrot and cucumber with rice vinegar and let sit for 15 minutes, tossing occasionally. Chop or shred chilled cooked turkey and mix with chopped green onion and mayonnaise spiked with honey and Asian chile sauce like Sriracha.

Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside the baguette. Add more heat with thinly sliced jalapeno chiles if desired. Add salt and pepper to taste.