It is depressing to dispose of dead mice, caught in my traps, day after day! Today was the first day in 5 that there weren't any mice in the traps. I was surprised. It is possible that one set off one of the traps but managed to get away. My hairdresser was telling me about these traps that basically electrocutes the mice. But really, $39?? That seems a little pricey, but she did say that it beats finding a mouse still alive with it's leg caught in the trap. "shudder" I sure hope I don't have that happen, but I now know that it's a possibility. I haven't been keeping track, but I figure the number is somewhere around 20+ since I started setting the traps.
Occasionally I find a trap that has been sprung with no mouse in it. But they are certainly very sensitive. We have been having very windy evenings ~ storms all around but we aren't getting any rain, darn it ~ and I suppose that a leaf or a wood chip could be blown onto it. At least I haven't seen any nibbles on my fruit.
She is now in hospice. At 95 she has had a long life. It is sad to know that I won't have any living aunts or uncles when she passes, which I expect will be any day.
We did manage to make nearly 300 tsoureki in July. Now we're working on koulourakia. We manage over a thousand at each bake. We sell a lot of these cookies, along with kourambiedes and paximathia. Paxi's are next, and I love making those. Especially taking home the broken ones! I can make them at home, but it has been so hot lately, I am loath to turn on the oven. I have also put baking sourdough on hiatus for the same reason. This has been one of the hottest summers on record, and I believe that is true for many places in the northern hemisphere. Ugh. I am so ready for fall!!
Now, I hope I don't find any mice in my traps in the morning.
Love,365
I'd love someone to clean the caps on my mustard, ketchup and the jars of jam and chutney. Something I rarely get round to.
ReplyDeleteWe don't put sesame seeds on our tsoureki either. The spices are mastiha and mahlepi. Every village, island has its own version. It's like the sweet bread at church. Every baker has a different taste and texture. I now take a big handbag and a plastic bag and grab some to take home.
I really do wish I could try all yours. The baking smells must be irresistible
I have made tsoureki with malepi and mastika. I discovered I put a little too much mastika, and it left a bitter after taste. So, I've learned to be careful with how much I put in. I also use orange zest, but we don't use mastika or orange zest for festival baking. It is true that there are as many variations on the recipe as there are traditions within households and regions!
DeleteOne of the things used is cinnamon water, which has cinnamon and clove that has been boiled in water and added (minus the solids). It really adds a lot of flavor!