Minnesota monarch group is out to "Save Our Monarchs"

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Photo by Ken Korczak

KEN KORCZAK:

Yet another group of fine people are worried to death about the dwindling fate of the monarch butterfly.

We've lost 90 percent of the monarch population in the past 20 years. Monarchs are not just pretty to look at; they play a major role in pollinating the foods we eat.

Now a a retired chemical engineer and his wife are on an unstoppable mission to turn the tides and bring the monarch back from the brink

Read all about it here: SAVEOURMONARCHS

Now check out this: BARN SWALLOWS

Photo of the Day: Blissful garden produce

Photo by Ken Korczak

KEN KORCZAK:

Here is a random sampling from my garden produce last year:

Spaghetti squash, blue potato, white potato, green beans, tomatoes, cucumber pickles and an onion. All organically grown -- no pesticides or herbicides.

Primary fertilizer: chicken manure. It was a great year!

Now check out this: BARN SWALLOWS

Dutch Pancake recipe is practically idiot proof

Photo: Ken Korczak

By KEN KORCZAK

Here is my recipe for Dutch pancake, which makes for a terrific simple breakfast or fare for any time of day.

I like to think my free range eggs make this recipe better than using store-bought eggs obtained from those poor chickens in cramped egg-mill factories which are a crime against decency -- but I'll spare you the lecture today.

Here are the ingredients:

1 cup flour

1/4 cup corn starch

3 eggs

2 tsps lemon juice

2 table spoons vanilla

1 table spoon butter

1 1/4 cup milk

Lemon zest (optional)

Directions

Just mix all the ingredient together any way you want to; that's what I do. Then you need a really hot oven -- 450 degrees, baby, and make sure you preheat the oven before you pop this in.

As you can see in the picture, I used a stainless steel skillet that's about 8 or 9 inches across. I pie plate works, too.

Bake 20 minutes!

Some folks like to serve this with powdered sugar on top. Others like to put syrup on it. Maple syrup is a good choice! Hope you enjoy it!

Now check this out: MINNESOTA PARANORMALA

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My recipe for zucchini bread!

Photo by Ken Korczak

KEN KORCZAK:

As anyone who has ever planted a zucchini plant knows, you get a lot of zucchini. And so begs the question: What do I do with all of it? One excellent way to make good use of this marvelous squash is to make zucchini bread -- and so now I will share with you an excellent recipe.

This recipe is not only good, I don't think I have ever screwed it up. It comes out right every time. This zucchini bread is moist, extremely flavorful -- it's terrific. And rumor has it that it wil increase your lifespan by 7.3 years, on average, according to some top scientist somewhere, I'm sure.

I hope you try it:

Ingredients:

3 eggs, beaten

1 cup of vegetable oil

2 cups sugar

2 cups shredded zucchini

3 cups of flour

1 tsp salt

1 tsp baking soda

1.2 tsp baking powder

3 tsp. cinnamon

1/2 cup walnuts

Instructions:

This is not rocket science. Just mix together all the ingredients in large bowl. As for the zucchini, I like to blend mine in a food processor till it gets just mushy. I use the Vita-Mix. But just as often I use an ordinary cheese grater, and that works perfectly.

Makes two loaves. Use regular-sized bread pans. Fill them about 3/4 to the top.

Bake at 350 to 375 for 35 to 40 minutes! Ta-da! You're done!

My little book, only .99 cents! ---> BIRD BRAIN GENIUS

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