I used to think that my sister and I had the best-ever outlet for playing with our bath toys. We grew up in an Idaho farm-town that practiced irrigation-watering for the lawns in town, so our front yard was flooded in several inches of water for a couple evenings every week.
I still have memories (and I’m sure my mom has photos) of the two of us prancing around the flooded grass just before bedtime, lifting the hems of our nightgowns above the water and pushing around all the toy boats that usually lived in the bathroom-drawer by the tub. Those were some great summer evenings.
I think, though, that my son has us beat when it comes to bath toys, thanks to the discovery that ferrets (not unlike kids!) require bathing. On his last weekend with us, he wore his swim trunks in the tub so I could give him another scalp scrub, and then I brought out Niele the ferret for her first shampoo in our household.
I confess I braced myself for a ruckus (imagining what would happen, for example, if we tried to bathe our CAT), but evidently ferrets don’t have an aversion to water. At least this one doesn’t!
Christian and Niele happily played in the tub for a good half-hour before I scooped her out to dry her off. I had the bright idea of using the “low” setting on my hairdryer so she wouldn’t get chilled, so I can report that this ferret DOES have an aversion to the hair dryer. Lesson learned—I did the best I could with our newly-designated “ferret towel”…
On the topic of “wildlife sightings” (moving now to wildlife living OUTside our home), our country neighborhood been visited in the last couple weeks by:
A skunk, which waddled right up on the porch with me one afternoon while I was reading…
- A flock of wild turkeys. which had us thinking about the bow-hunting classes in which Christian has expressed an interest, and in which I’d like to join him… He took a “Hunter Education” class this fall–and has the card (and the shot-up target!) to prove it. Keoni paid him the compliment of remarking that he “shoots like his mom.” Maybe next Thanksgiving we’ll snag our own turkey for the table… We wake every morning to the sound of shots from nearby duck-hunters (there’s a duck-blind in the cow pasture right across the country-road from our place), so turkey-hunting doesn’t seem too fantastic.
- A raccoon, which (after checking online to see how raccoons and chickens get along) had me checking the chicken-house at obsessive intervals for an entire night. Our “girls” have been providing us with four or five eggs every day, and our Thanksgiving table included both Yorkshire Pudding and Pumpkin Pie made with our own big, brown eggs.
A red fox (ditto the above reaction regarding the chicken-house)
- Barn owls (not unusual at all here, but meriting a place in the list purely because of my affinity for my “totem”)
- A beaver, hanging out in the lake at the State Park right by our home, and…
- A mountain lion, which we are happy not to have encountered for ourselves! It has been hanging around the river for a number of weeks, and sighted in numerous locations nearby, but hasn’t made a house-call. As much as I enjoy living out of town and encountering some of Idaho’s wildlife up close and personal, I’m happy to take a pass on this one.
I do love Idaho. AND I’m still enjoying Keoni’s pumpkin pie, so I’ll leave you with his new recipe (adjusted for the “regular” ingredients we didn’t have on hand, and for how he “tastes things in his head”—the mark of a Born Cook)…
1~1/2 cups sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 3 tsp Chinese five-spice (that’s one of his “tasted-it-in-my-head” additions)
- 5 large eggs (from OUR chickens, of course!)
- 1~3/4 pounds (equivalent to one large can) pureed baked pumpkin (from our neighbor’s garden!)
- 2 cans coconut milk (most recipes call for evaporated milk; we didn’t have any on hand, but—because of our habits of Hawai’ian cooking—we did have coconut milk)
- 2 pie crusts (of course, he makes his own from scratch)
Beat the eggs, mix in the dry ingredients and pumpkin, slowly stir in the milk, and pour the mixture into the pie crusts. Bake for the first fifteen minutes at 425, then another forty-five minutes at 350. He sprinkled the top with shredded coconut and a dollop of sour cream (I’ve always used whipped cream, but my hubby’s taste-it-in-his-head instinct never ceases to surprise me—pleasantly!) Speaking as a pumpkin pie aficionado (aficionada?), this is the BEST I’ve ever enjoyed!