Tuesday, July 2, 2013

Wildlife Crime, Barrie’s.

I was delighted to read, in an email from World Wildlife Fund, that President Obama has pledged assistance in the fight against wildlife crime in Africa. I didn’t realise that the crime involved syndicates which makes it a much more major issue than I had realised, even though I was fully aware of the seriousness of the problem. Elephants and rhinos are being decimated in order to steal their tusks and horns, I cannot quote the current figure, but the amount of rhinos killed this year is well into the hundreds – I checked, 367 at the end of May. Obama said "The entire world has a stake in making sure we preserve Africa’s beauty for future generations."  I 100% agree with him.

Because we had friends coming to dinner on Friday we decided to goFarm one more time to Barrie’s Asparagus farm – then our friends cancelled. Still, I now have lots of asparagus.  Being a holiday, they were pretty busy, and didn’t look to have too many helpers. I guess they were on holiday too. Of course, as Tim Barrie’s sister pointed out, they are open all year, but I basically only go there for the asparagus. They have lots of wonderful local products and produce, but it is not really worth our while to travel half an hour both ways for things we can get closer to home. Yesterday, I saw their piglets for the first time, they were rooting around at the asparagus I guess. Cute little things, but one day they will be in their freezers as pork chops and such. Not sure I could do that.

Talking of pork someone commented that they didn’t know what to do with tenderloin, this is a link to a recipe I posted earlier this year (January 10) for Pork and Black Beans it is a favourite of ours.

Being a holiday we have had fireworks all weekend. I feel so sorry for all the animals, wild and domesticated, and birds too, which must be scared out of their wits.

The 4th of July will soon be here and I thought you might like a recipe for something other than the ubiquitous burger.

Sweet and Sour Chicken Drumsticks

From EatingWell:  July/August 2007
Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to “ordinary” grilled chicken. Make it a meal: Serve Sweet & Sour Chicken drumstickswith brown rice and slices of fresh pineapple.

4 servings  Ingredients
  • 1/2 teaspoon freshly grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup water
  • 3 tablespoons honey
  • 1 tablespoon plus 1 teaspoon cider vinegar, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground coriander
  • 1 teaspoon cornstarch
  • 1/4 cup chopped fresh mint
  • 8 chicken drumsticks, (about 2 pounds), skin removed, trimmed
  • 1/4 teaspoon freshly ground pepper
  1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
  2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
  3. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.
Per serving : 255 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 93 mg Cholesterol; 16 g Carbohydrates; 29 g Protein; 1 g Fiber; 389 mg Sodium; 315 mg Potassium
Tips & Notes
  • To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
Have a great day


  1. Oh no! that chicken is simply delish!!

  2. Hi Jo - finally our asparagus season has just about finished .. I heard someone mention that their East European pickers didn't know what asparagus was - yet when the fronds appeared they knew and said oh yes - we cut those for flower arrangers. Different trade requirements ..

    I've had a few meals of asparagus recently - always plain .. the simple delight ...

    The Chinese are the worst for exporting 'medicines' back home .. so sad for wildlife in general, but particularly elephant and rhino ..

    Cheers Hilary

    1. Ours finished yesterday. I used to have asparagus in Kent and when it had finished I used to use the fern as a background in flower arrangements. It is very pretty.

      Oh I know, nothing will convince the Chinese (and other Asian nations) that there are no medicinal properties in the horns. I think wildlife trade of any kind is very bad.

  3. Definitely better than a burger! We only do chicken and turkey burgers anyway.
    Yes, two more days, and all the animals in our neighborhood will go insane.

    1. Ours all went nuts last night. I thought everyone in the US was burger mad.

  4. It is a shame the way animals are slaughtered for no reason, but money. But money rules all that is evil in the world.

    Not looking forward to July 4th and all the noise! My husband stocked up on fireworks.

    1. Don't mind the noise for myself, but for the animals and birds it must be hell.

      You are so right, the love of money is the root of all evil.

  5. Props to Obama!! It's nice to have some big strength behind this. And another mouth-watering recipe!

    Sarah Allen
    (From Sarah, With Joy)

    1. I so agree Sarah, all the help they can get.

  6. Everything really is better with rice. And there's always room for Jello. My wife makes a mean plate of beef tips over rice. Super yummy. As the most evolved/intelligent/responsible/capable species on the planet, it kind of falls to us to protect species. One day, I hope, there will be more of us protecting than decimating.

  7. Sounds good Jeff.

    That is a hope I have too. Realisation is slowly dawning on us. When I was a kid nobody worried about things like that and then gradually you got wildlife programmes which taught us what was going on and what we were doing that was so wrong.