Feed the Birds - A Recipe for Wild Bird Suet

This Northern Flicker absolutely delighted us with his appearance at the suet feeder.

Today's post is for the birds.  Literally.  Instead of offering up a recipe to feed you and your family, here is one to help our feathered friends have an easier time surviving winter.  When the weather turns cold and insects that are there for the taking during the summer are no longer available, the birds often struggle to find enough food.  Supplementing their diet with suet will make them happy, healthy, and keep them warm during the winter months.

As snowflakes begin to fall, a Carolina Wren surveys the scene.

Buying commercial suet cakes is a fine idea, but if you want to experiment on your own, here is a fairly basic, easy recipe that the birds will love.  This is also a great, hands-on project for the kids, and a way to teach them about nature and the importance of their part in helping to sustain it.

FRUIT & NUT SUET

8 ounces lard

1/2 cup chunky peanut butter

3 pieces sandwich bread, crumbled

1/4 cup flour

1/4 cup cornmeal

1/8 cup sugar

1/2 cup chopped apple

1/2 cup assorted fruits (raisins, craisins, dried cherries, dried berries, etc.)

1/2 cup assorted seeds

Melt lard with peanut butter in a large pan over low heat.  When melted together, remove from heat and stir in flour, cornmeal, and sugar.  Add apple, fruits, bread and seeds.  Add more crumbled bread if the mixture is too liquid.  You want to get the mixture to the point where the bread is absorbing all of the liquid and it becomes thick.  Scoop the homemade wild bird suet into a large loaf pan.  Refrigerate overnight.  Slice as needed to place in your suet feeder while keeping the remaining suet refrigerated.

If you already use commercial suet, save the plastic container that it comes in and use this as a mold.  It works perfectly and will fit quite nicely into your feeder.  The birds will love you, and put on an active and colorful show all winter.  This minimal amount of effort will reward you all season long.

This mixture attracts the following birds:

Downy woodpecker

Tufted titmouse

White-breasted nuthatch

Black-capped chickadee

Carolina wren

Cardinal

Bluebird

and, much to our delight, the Northern Flicker

The very persistent Northern Flicker.

Feathers left behind.

For more information on birds, I recommend this excellent field guide.

This is linked to Hearth and Soul blog hop and Good Life Wednesdays.

A Warming Winter Breakfast

Steel-Cut Oatmeal with a Crispy Maple Crust

Yesterday's temperature of 37 degrees was to be the high of the next week.  Days are turning colder and nights in the  mid-teens are absolutely frigid.  On days such as these it's important to start the day off right with a strengthening breakfast such as this delicious bowl of steel cut oats with a broiled topping and garnish of fruit.  McCann's Steel Cut Irish oats are the only oats for me.  They're deeply flavorful, hearty, and lend themselves well to any type of embellishment that you can manage to dream up while they're simmering away on the top of the stove.

 

To prepare this tasty dish, simply follow the directions on the oatmeal can (or box) to serve 4. While it's cooking combine 1/2 cup of dark brown sugar and 1/4 cup finely chopped pecans.  Once the oatmeal is done, divide it among four ovenproof bowls. Divide the brown sugar mixture among the bowls being certain to sprinkle the mixture over the entire surface of the oatmeal.

Heat the broiler to high and set the rack 5 to 6 inches from the heat source. Place the bowls on a baking sheet and broil in the oven for 1 to 3 minutes until dark brown and bubbly. Remove and sprinkle with dried cranberries, raisins, or dried cherries. Garnish with slices of banana. Serve with milk, if desired.

What a warm and healthy way to start the day.  Have a great weekend everyone!