My squirrel is back. I’ve compared the markings and I’m almost positive it’s the same guy (yup, I sit, stalk and take notes on squirrels in my spare time). For the past three years now, Bigmouth, as I somewhat affectionately call him, has come to feast on my fall decorative display. I spend an unreasonable amount of money on pumpkins, gourds, corn stalks, hay and decorative cabbage. This year there is all the more reason to rationalize the cost. We’re seven months into a global pandemic and a very scary election is approaching. And frankly, I just don’t care … thoughtfully arranging hay and pumpkins make me happy.
I wrote about the squirrels last year and mentioned some tips for outsmarting them. Three key tricks I learned:
Apply a polyacrylic finish to the pumpkins and gourds. This clear coat protects from decay and probably tastes really bad, so the squirrels will avoid it – mostly.
Sprinkle cayenne pepper on your pumpkins and gourds. Squirrels don’t like the heat.
Feed the squirrels nuts and sunflower seeds. The thought being, if they have food they prefer over pumpkin and corn, they will go for that first.
My friend Jimmy O’Brien sent me the most hilarious video on Instagram. He was passing by my house and caught Bigmouth gnawing off a whole piece of corn and then carrying it away in his … big mouth! This guy means business. We’ve found decimated corn cobs all around the house, including one particularly well-eaten one we can see in the apple tree! He has no fear and no care for his destruction.
As one would expect, this led me to wasting a bunch of time watching Youtube videos on training squirrels and domesticating squirrels, which soon devolved into videos of squirrels eating pizza. I did pick up some squirrel training tricks. It doesn’t’ seem too hard – put food out at the same time every day and they will come.
I’ve noticed black-furred squirrels when riding my bike down to Beach 9th. We don’t have them in Rockaway Beach up through Breezy, to my knowledge. Have you observed any? From research in years past, I know this is a recessive gene. While they differ in color, they are the same species – all Eastern Grays.
Before you dismiss squirrels as just another rodent, read below some impressive facts about these beautiful, intelligent creatures:
Squirrels can find food buried beneath a foot of snow
They can leap 10 times their body length and turn their ankles 180 degrees to face any direction when climbing
Squirrels can fall from 30 meters high, without hurting themselves.
Squirrels have superb vision, and they learn by quickly copying other animals.
A squirrel’s front teeth never stop growing
They zig zag to escape predators
Squirrels may pretend to bury a nut to throw off potential thieves
Squirrels can eat their own body weight every week, which is roughly 1.5 pounds
With 285 species of squirrels, they can be found in every continent except Antarctica and Australia.
A newborn squirrel is about an inch long
Check out my column from last years here and follow me on IG to see videos of Bigmouth feasting on my fall display – @theglorifiedtomato
This past Sunday I attended a sweet event choreographed and performed by Michelle Amara Micca. It was held at the handball court on 77th Street. I didn’t quite know what to expect when I arrived. There were four stations set up with coolers, ice cream, cones and sprinkles. Micca (she goes by her last name) sat in a chair. The music began. After about 30 seconds, an audience member made an ice cream cone, walked up to her and put it upside down on her head. She slowly got out of the chair to dance as the frozen treat melted down her face into her hair. More people began making cones and putting them all over her body. At some points, she ate the ice cream. The bright colors of the melting treat began to stain her white clothing. She looked like flying tie dye as she twirled and danced, free and strong! The music gradually became upbeat. At this point, all inhibitions were lost and almost all audience members were grabbing ice cream off the ground and throwing it at her.
One hilarious thing I noticed was the passers-by on the boardwalk, stopping and pulling out their phones. Two older women came down to the gate to watch and they looked stunned! Can you imagine stumbling upon a scene like this? The whole experience was sweet, sweet magic!
Going into it, I had no expectations. I didn’t realize seeing this performance would have such an impact on me. Being a part of the beautifully playful performance with the community was a reminder for me that we can still feel joy and freedom safely, despite all the anxiety Covid-19 has laid upon our shoulders these past 8 months.
The show almost didn’t happen. This piece has been in the making for a year but with Covid-19 the artist was apprehensive to perform it for the public. Local impresario Rob Bryn encouraged her to stage the event, and helped curate the production. This would be Micca’s last opportunity until the spring since temperature is key – the ice cream needs to melt.
The invitation post on Instagram stated strict rules for attendance and shared a bit about why the performance was happening:
“My friend Micca has been dancing on the beach for two hours a day since quarantine first began back in March – in joyful practice and training. She’s an incredible mover. One of the many human treasures Rockaway has mystically drawn to itself, as it does. She’s been working on an ice cream piece for over a year. Before that she was in a professional dance company for 8 years. Performance is a hard way of life to live without, once you get used to it. She’s been hesitant to present this piece to the public because of Covid-19… I’ve encouraged her to do the show with sensible stipulations… If you want to attend you must RSVP by DMing or texting. You must get tested and be negative for Covid-19. The testing facility on 39th feels very safe and efficient. It’s free and you don’t need an appointment. Everyone in the audience has to wear a mask and gloves. They also have to be willing to participate. Willing to get up and move. Maybe scream and shout. Give and receive energy openly. Take pleasure in sunlight and ocean air. Be willing to play with ice cream. This Sunday, October 11th. At the handball court on Shore Front at Beach 77th at 5 PM. This is an attempt at a joyful countermeasure to dark times”
I very much hope we see more of Micca’s inspiring l performances in Rockaway. In the meantime, follow her on Instagram for a dose of sweetness – @MaMicca
A few tree-related items have popped up this week and I thought it would be worth sharing.
The first is both frustrating and hilarious. I got an email from 311 in response to a request I submitted to the NYC Department of Parks and Recreation on June 22, 2018. Yes, that’s 2 years ago??
“Thank you for your street tree planting request. Pending inspection for utility conflicts, we have determined this to be a suitable location for a new tree.
The next update is due within 180 days. We’ll notify you when the updates have been made. You can also check the status online.
Thank you, NYC311”
And you didn’t read this wrong: Next update… 180 days… City agencies at their best.
After I took my tree pruner certification course with trees.org (great class btw), I extensively walked around the neighborhood noting dead trees for removal and requesting new trees to be planted by the city. I’ve gotten one other response maybe a year ago and now this. I don’t know what else to say but … wow.
If you dare bother, you can visit tree-map.nycgovparks.org to report areas where you feel new trees should be planted; where dead trees need removal; and you can document trees not listed on the “tree map” by providing species details. The documentation map is actually pretty neat, so if you’re a tree person, definitely check that out.
The other noteworthy tree update: Plantings have begun at the skate park on 91st Street and the boardwalk. As this is my block, I’ve been watching (and hearing) the whole buildout for the past 1 1/2 years. I see some appropriately planted pine trees. I went across the street to further inspect. I only discovered a yellow NYC ID band. No specific name but I believe the trees are some kind of North Eastern Pine, perhaps a Connecticut Slate or a Black Pine – which I know has been planted in other areas around the boardwalk. (I really need to get that plant identification app already). The pines look full and robust. Pines normally are salt tolerant so that’s a plus.
The other trees planted along the bike path, also not labeled, are a bit concerning. Trees this time of year without leaves are hard to identify. You have shape and bark to go by. This tree looks similar to the trees NYC Parks planted in front of my house, which died, twice. Sophora japonica ‘Regent,’ is identified as a great tree for urban areas, deals with pollution and poor soil quality but it’s not salt tolerant. Here in Rockaway that’s a big problem, as I’ve rambled about many many times.
Another issue is water. Any newly planted tree needs 20 gallons of water per week, give or take based on the age of the tree. I’ve seen so many trees planted around town, then they turn brown because of lack of water and ultimately die. What a shame. Luckily we’ve had a lot of rain the past few weeks so I have hope for these newbies. And don’t put it past me to run over to the park for hours, back and forth with a watering can.
There’s an exciting bit to share in closing. Last week as I was inspecting trees, being a total weirdo in front of the construction workers, I asked them when the entrances will be open and when will the fences come down? One construction guy answered, “Friday.” That’s today!
I love Indian food. And until someone in Rockaway opens an Indian Restaurant (hint, hint), I will continue my quest to learn how to cook spicy, savory currys, masala, lentils and dahls.
Each region of India is famed for their individual styles. One of my favorite dishes is from northern India – saag paneer. In Hindi, Saag means greens, referring to spinach, collards, fenugreek and other leafy greens. Paneer is a mild, unaged soft cheese which makes it simple to make at home! Be aware, paneer does not melt.
I found this saag paneer recipe on www.saveur.com. I attempted to follow it as closely as possible but I always find myself struggling to do so. I question things like.. is a half teaspoon of garam masala really going to make a difference in the flavor of such a large batch?
Below is my modified recipe. I’ve also included helpful information based on my experience with this recipe. Indian food isn’t the easiest cuisine to master. My husband said he thought my preparation was delicious, rating it 7 out of 10 – which is good for my first try!
For the homemade paneer cheese (Serves 2, takes 45 minutes, plus draining time)
8 cups milk
¼ cup fresh lemon juice
6 Tbsp. ghee or butter
Note: Ghee is a clarified butter which originated in ancient India. If you can’t make a trip to Bellerose Queens, to the many Indian supermarkets there, use regular butter. Next time I will double the cheese recipe. Believe it or not, 8 cups of milk didn’t produce much cheese.
For the spinach
4 cloves garlic, chopped
1-inch piece ginger, peeled
½ to 1 serrano chile, (any chille will do, amount based on spicy preference)
6 cups finely chopped spinach
Kosher salt
6 Tbsp. yogurt
½ tsp. garam masala
¼ tsp. Cayenne
Indian flatbread or rice, for serving
Notes: Be careful with the Kosher salt as each grain is more like a pebble, Out of everything, I ended up adding too much salt. Taste the mixture before serving and add more spices if you feel it needs it.
Instructions
Make the cheese: Line a colander with four layers of cheesecloth, draping it over the sides and set in the sink. In a large skillet, over medium-high heat, bring the milk to a boil, stirring often. Stir in the lemon juice, then lower the heat to medium-low and cook without stirring just until large curds form, about 30 seconds.
Remove from the heat and set aside without disturbing for two minutes, then pour the milk mixture into the colander. Gather the corners of cheesecloth and gently squeeze out some of the excess liquid. Tie the opposite corners of the cheesecloth together to make a sack and hang it from the faucet. Set aside at room temperature until the excess liquid has thoroughly drained, about 1½ hours. Transfer the sack to a plate. Glatten with your palm and place a heavy pot on top of the cheese. Set aside to compress for 30 minutes. Remove the pot and unwrap the cheese. Cut into 1-inch cubes. You can make the cheese in advance and store it in the fridge.
In a skillet, heat the ghee or butter over medium-low. Add the cheese and fry until golden brown, about 6 minutes. Set aside.
Make the spinach: In a blender, combine all the ingredients and ¼ cup water till it’s loosely chopped, or to puree (whatever your preference is). Butter the skillet and heat to medium-low. Add in the spinach mixture, cheese and yogurt. Cook on low for 15 minutes.
North Indian saagpaneer is a soft and creamy spinach mixed with chunks of mild fried cheese. You can serve it with warm naan or rice. This is Indian comfort food at its best!
