Readjusting measurements and putting in insulation

Although weve had some significant winds in the past two years since I installed my greenhouse there has been no problem with missing panels or wind damage.  I figure I should insulate the structure to provide for year-round aquaponics, however, I have to avoid any significant added weight to my plastic and aluminum greenhouse.  I used 1/2" x4x8 polystyrene foam to line the north walls and ceiling.  I drilled holes in the struts on either side of the ceiling in four locations and strung plastic coated clothesline wire across from wall to wall at ceiling level to support the foam against the ceiling.  I simply taped the upright panels to the north wall and taped all seams with some 3" wide industrial tape that seems to be holding very well.  On the south wall, from the ground to four feet up, the upper level of the grow beds, I used conventional sheets of foam insulation that I had in storage.  I also had some mylar/aluminum coated bubble insulation which I used on the west wall up to a level of four feet.  That is to protect my fish from getting too much light.  Above the insulation I used 1/2" interval bubble wrap that came in 30" wide lengths about 27 feet long.  I taped the pull-apart seams with postal tape and taped the several strips together.  The material is very light in weight, an advantage in the situation, and quite strong when the pull apart seams are taped.  I chose this material instead of using poly sheeting because of the additional insulation factor.  I had underestimated the width of the bins that I plan to use as grow beds which led to readjustment in the size of the supporting tables.  Im not using concrete blocks because of size constraints and my two level setup.

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Diversion into Chickens

A week ago one of my daughters asked what she should do with her extra chickens.  Her municipality allows a family to keep eight chickens.  She had expected some die off of the chicks she raised, but all of them survived, leaving her with twelve chickens.  I volunteered to adopt the four excess chickens.  Some family members suggested that I look into the idea of a chicken tractors.  This is essentially a portable chicken coop that can be moved around the yard, providing many of the benefits of free range chickens without the need for lining the entire yard with chicken wire and setting up a video surveillance and slingshots to keep varmints like dogs, cats, and coyotes from disturbing the hens.  I had some 1" mesh vinyl fencing on hand and after browsing the internet I came up with the design that resulted in the structure shown above.  The roof is made of 1/2" corrugated plastic sheet which can be bent at a nice angle when the inside surface is cut through several cells.  I used 2" wide poplar planks coated with polyacrylic for the structure other than the floor beams which are in contact with the ground.  I had some square aluminum tubing on hand and used that for the floor beams.  Nesting boxes and roosting poles are hidden under the roof.  I had planned to put in ramps but the chickens quickly demonstrated a willingness to jump the less than 30" distance to the upper story of their cozy new home.

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Putting words in your mouth

Now that Ive confessed I cant cook, I have to go on to say I really cant cook pancakes.

When in the mood, Ive used a recipe handed down from my Polish grandmother -- who possibly couldnt cook pancakes either -- that calls for 1 cup flour, 1 cup milk, and 1 egg. Its a heavy-duty pancake that tastes great hot or cold, and you cant go wrong making it.

But fluffy, restaurant-style pancakes? My attempts have been disastrous. Last time I tried, I ended up crying.

But try again . . .

I was thumbing through the Eat Our Words cookbook, a compilation of recipes submitted by Montana writers, and I saw "hotcakes." I also saw a possible blog entry no matter how they turned out, so I gathered the ingredients together.

All of my baking begins with Wheat Montana flour.

The recipe says to mix 1 cup of flour, 1 teaspoon salt, and 1 tablespoon sugar together, then add enough sour milk (I used regular) to make a "smooth and rather stiff" batter. Put 1 teaspoon baking soda in a cup and then add about 1/4 cup hot water (I measured by guessing) and stir this into the batter. Then add more milk "until it will pour from spoon or pitcher or whatever you mix it in."

This is such a forgiving recipe that Im not surprised these were the first fluffy pancakes that made me smile while I was cooking them. Here I go . . .

pour batter onto hot pan

look for bubbles to form, then turn over to cook other side

top with butter and local honey

eat

. . . perfect!

I got so excited that I even poured batter to shape alphabet letters -- and it worked!

This recipe -- using the 1 cup of flour -- makes about 6 5-inch pancakes plus a handful of letters.

I highly recommend this cookbook not only for the pancake recipe but also for simply reading. There are excerpts from books written by the Montana authors, and even the recipes themselves are charming. The pancake recipe was recorded word-for-word from what the grandfather of the author (Maile Meloy) received from his mother after he had settled in Missoula and needed easy-to-cook meals.

The recipe for Montana Winter Casserole (submitted by Lauri Olsen) includes a description of a typical trip to town for supplies during the cold season here. Youre likely to spend quite a while in each grocery store aisle chatting with folks you know. This happens to me in any season.

Then the instructions say: "Bake for 2 hours in a 350-degree oven while youre playing gin rummy at the kitchen table with Uncle Ned, Aunt Hazel, and Carl, your neighbor who stopped in to borrow jumper cables." I think Ill make this casserole next, while its still snowing out.

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Is it cheez

"We Cant Say Its Cheese" is a mouthful of a name to ask for at the store, but if you dont see this Bozeman-made Wayfare Foods product in a refrigerated case, do make an effort to find it.

This non-dairy spread is a real treat. Dont expect it to taste exactly like cheese, for of course it isnt, but it is close enough to be satisfying. And naturally, it is healthy, with ingredients like non-GMO oatmeal, pimentos, and cane juice.

There are a variety of flavors, and I can say the Hickory-Smoked Cheddar-Style Spread is, like, wow! Pictured on this blog post is the plain Cheddar-Style Spread. If you like that processed cheese spread stuff that comes in small glasses, this is similar in texture.

I bought one container, and now I wish Id really stocked up. Its a long way to the Billings co-op, but as soon as I get a chance, Ill be on my way to pick up more of this.

I tend to be a purist, so I looove it spread on crackers or bread, but you probably can think of other ways to use it. Maybe put it between Ritz crackers and make your own cheese crackers. There are recipes on the company Web site, so check that out. For example, the Cheddar Pie Crust, filled with apples, is an intriguing idea.

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