Earlier this week I woke up to find my wildlife camera not in its usual spot. It was several metres away and I was delighted to see in the footage that Bertie the badger had tried to take off with it! Here’s footage of the night’s visitors starting with a wee mouse. The theft starts at around 1:50 in if you don’t want to watch it all.
Nothing can compete with that and I fear I will be disappointed by the night’s events from now on unless the fox and badger do a tango or a hedgehog appears.
Bertie made another appearance the following day and just had a drink.
Daniel was home this week for a mid-term teaching break. We all enjoy having him back but Elizabeth especially misses him and loves having him home. We all got to enjoy the hot tub together. Ben got out to take the photo.
Daniel is nearing the end of his first year at university and has loved every minute of it.
It’s starting to heat up in the glasshouse on sunny days. It was 25C in there yesterday so I planted some of my tomatoes as they were getting too big for their little pots inside. Hopefully we won’t get another dumping of snow or they’ll probably die.
Last night I tried making vegan tofu salmon as I was inspired by an online video I saw on Facebook. However I took my recipe one step further and cooked it in omega 3 oil from marine algae. Salmon do not make omega 3 themselves. They get it by eating marine algae which is what gives the fish a fishy smell and flavour. If you’ve ever taken marine algae supplements the taste is exactly the same. Indeed farmed salmon are fed omega 3 supplements derived from algae oil. I used this stuff:
The beetroot juice gave the tofu a pink colour and the omega 3 oil gave it a fishy smell. The nori is a nice touch that acts like the skin.
I served it with a squeeze of lemon and some fresh dill along with purple potatoes and broccoli. It was delicious and healthy: high in protein, fibre, and good fats.
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