Expected And Unexpected Guests. The Passive Solar Prefab House Heads Through Spring.
Not much happened in terms of passive solar off grid prefab house progress- next week electric resumes, but for now? Friends visited from Germany, and at Higher Ground, we worked on off grid solar fencing. And the chicken pen. And planted a HECK of a lot more of later-than-we-would-like potatoes.
So our friends came all the way from Germany, and without apologies, this is what I served a visiting German judge and corporate lawyer guests for dinner.
|Frito Pie. Ohhhh, yes.|
I made it up to them by serving this pasta alfresco the next day, with the spring garden in glorious bloom...
You might remember our guests' visit last year - a visiting European Judge and Corporate Lawyer who specifically requested, on their vacation, to attend the Businesses For Chickunz Breakfast... They were fascinated by the issue: "We Vould Never Dee-ny A Basic Food Right, Are You Not Ze Land Of Ze Free?"
|What. YOU LOOKIN' AT *ME?*|
"And Vhat is Richmond doing to chickenzzzz now?"
But good news! Good news! This year, Richmond city finally turned a corner, and during their visit!
We were even able to pop champagne.And joked that, returning to Europe, their friends would ask,
"And what did you see on your vacation?"
And the judge and lawyer would answer, "Zoning."
Consider forwarding your officials today's Times-Dispatch editorial discussing Richmond's Food Policy Task Force-
"...Letting residents keep a couple of chickens in the backyard is also reasonable."
And the next day?
Raising CHICKUNZ in Richmond is top topic :
Richmond's Food Security Council and CHICKUNZ on WRIR's Open Source!
[Happy *Birthday!* Open Source! We love WRIR!]
Subjects also include the Slave Trail & Art 180, topics of great interest!
Our segment starts at 35:50. : ) ]
|[I'd really rather be talkin' architecture than|
having to stump for some hens...]
We still have work to do to help everyone, regionally, but finally, Richmond City got it.
[We're not re-inventing the wheel; just trying to catch up to sustainable zoning every other city has already embraced.]
After the weekdays with European guests, they departed onward, and we embraced a glorious spring Virginia weekend at the passive solar modern prefab house.
We biked and hiked the High Bridge Trail... the first weekend the bridge opened!
Then we headed to lunch, and fueled, laid out ideas for fencing... see, when we arrive more permanently, soon, we will also be moving six urban chickens, a feral cat, and an old, old getting-alzheimer's-ish dog. A discreet electric fence will help keep them safe, combined with a strong pen for the hens, for when we're away- so they can access grass and soil without being eaten. Hopefully. At least that's the idea.
We placed fence posts, the puppy tried to place us...
|Forget it, kiddo.|
We encountered an Elegant Lass.
In fact, WE have a stranger in our midst.
At first, we assumed she was Of The Neighbor S's. Knowingly, we ignored her, hard.
But her posturing, and extremely pleasing-us genteel manners led us to wonder, as dusk led to dark, as she lay down outside our glass door, leaning against it, as we continued to steadfastly IGNORE her, then knowing any dog worth salt KNEW the coyotes were already agitated now, early in the low, full moon...
She curled up, back against OUR shelter, facing the wild...
She was clearly A Lady Without Options.
And so the door to the passive solar prefab house opened, and she gratefully entered within.
And that's how Easter Weekend started.
Copeland's Thank Goodness It's Spring Pasta For A Crowd
- Linguine (I used 2 boxes, I have guests to feed)
- Garlic, minced, 3-4ish cloves
- 2 diced 1/2" Onions
- Lots of fresh Mint, shredded
- Peas (I used 1 medium bag as I had no fresh)
- Lemon juice
- Salt & Pepper
Turn onions / garlic / peas often so they mix well... Everything else: Turn off the heat. By now I hope you've had a glass of wine so you are Not Afraid Of The Lemon. Glug that stuff in. It's spring! You're adding pasta! And ricotta! It will be more delicate than you think! Glug! Ok. Now fold in at least half of the ricotta. Sprinkle liberally with salt & pepper. Add some parmesan. Now add the pasta and you better not have overcooked it! Now add in the mint, more parmesan, a little more ricotta if it doesn't seem nice & cheesy enough (What. Like I'm supposed to know how much pasta you used.), more pepper.
Serve immediately, garnished with a mint leaf.
Go out in the garden and eat, admiring the lilacs, fruit trees, and azaleas in bloom.