This evening I found Ratties hideout! Agh – right I thought to myself time for a little breakfast.
Grabbed my wellies, a pair of disposable plastic gloves and green rat bait. First I stuffed a few bricks of rat bait down the hole followed by stones and clay. I drizzled water over the top so the clay forms a thicker layer. Then planted a much larger heavier flint on top.
I’ll have to check this each day now and anytime that it reappears I’ll keep filling them back in with more bait and stones. It’s worked in the past but just a matter of keeping on top of it.
I called in on my dad, and the pair of us went round the various haunts they used to hang out. We’ve several bait boxes out on the farm, so we filled them all back up. I found another very fresh hole outside my parents bedroom wall. The pair of us gave this hole the same treatment.
Interestingly the box near to the pond hasn’t been touched yet. They tend to drink at the pond once they start taking in the bait. So one to watch…
I know this picture is a little dark but you can just make out the bait on the metal wire. We do this because otherwise the rat drags the bait out. The idea being we want the rat to keep coming back for more, this way we can monitor it a little better.
So ratty – breakfast is served.
It might sound like a bizarre combination but it works – it’s simply delicious!
I grabbed a couple of cookery books from the library in our nearest city. My dad’s had a tooth removed and because he’s undergoing treatment for Cancer and Leukaemia he’s on soft or liquid food for a month! Basically it’s something to do with his body not being able to clot blood very easily so an infection is best avoided. So I thought a few different recipes might cheer him up.
Anyhow I came across this recipe to try as I had all the ingredients and love trying out new things.
4 or 5 parsnips
1 large cooking apple
knob of butter and a glug of olive oil (1tbs)
Spanish Onion (I used a red onion as it’s what I had)
1 pint of chicken stock (though I used vegetable)
1 lemon – juice
Greek yoghurt or cream to drizzle
I chopped the onion and added the butter, oil and chilli flakes. Once softened I added the chopped parsnips and cooked until slightly brown and coated in the onion mixture. Sprinkled with pepper and added the chopped Bramley cooking apple and the stock.
I left all this boiling until everything had softened and then liquidised.
I suppose the colour doesn’t look that appealing but adding the Greek yoghurt made it look better.
I then drizzled the lemon juice on top and served with a chunky slice of warm bread.
Simply perfect for a breezy day as not only the warmth of the soup reaches you but the chilli heats you through too.
As for my dad I didn’t realise he dislikes parsnips but my mum loved it! 😉