Getting Solar Energy to the Ground

FELLING TREES

Been in the ranch for most of the day.  Checked up on all the animals.  Those on spot grazing, I had to untangle their leads and move them to new areas.  Gave the karabao his daily treat of alfalfa hay.  Gera really likes that stuff.  But he also prefers the fresh grass around the ranch. 

After all the chores were done.  I was able fell some trees today.  The goal today was to get the sun's solar rays to reach the ground.  This will help the grass to grow to help feed the animals.  I'm not doing clear cutting, just opening up the canopy for the sun to get in. 

The Pickue Tree (Pickle Tree) aka Bilimbi or Kamias, fell victim to my chainsaw.  I have so many kamias trees.  That cutting them all down, to get rid of their bushy canopy, helped the sun's rays get to the ground.  Still have more trees to cut in the next couple of days.  Also the felled trees provided fresh leaves to my goats.

Also being cut down were numerous Noni saplings.  I didn't realize I have so many.  There are certain strong noni saplings that I found in strategic areas that were left to grow.  And by cutting down the smaller saplings around those chosen to grow ended any further competition.  I'll have nice strong Noni trees in a couple of months.  Some of them are already fruiting.  

The felled trees were left in place to dry out.  In a couple of days, I'll go back and trim the limbs off.  Most of them will be cut down to firewood.  They'll get stack in cords and covered in tarps.  Until, I need to use them for a barbecue.  

In areas of the ranch that were opened up to sunlight a couple of weeks ago.  Forbs are growing and covering up the once canopy covered ground.  Later, I'll be replacing the forbs with true grass in a couple of weeks.  The forbs, for now, will help keep erosion down, and will be something for the livestock to eat.  Something is always better than nothing.


CLEARING 

The toros and Gera are doing well on the South Side Area.  They're busy eating away the jungle.  We are now approximately 400 feet from where my previous goat herd browsed and stopped, 3 years ago. I'm finding feeding trays that I used back then, along with 5 gallon water buckets that were placed along the trail for the goats back then.  An old goat lead was found ensnared inside a root, of the Pandanus tree.  I even remember my former goat that lead was clipped to. 

The baka white herd, are in the main ranch area doing maintenance spot mowing.  Keeping the grass low and then moving on to another area of the main ranch to mow down.  They're following the mowing rotation plan.

The free grazer black herd is roaming around somewhere on the ranch.  This herd consists of of my black doe and her two bucklings, their older sister, and the two capone rams.  I'll be glad when my fence energizer and electric fencing comes in.  I won't have to be chasing them down everyday. 



Keep Smiling

Donni Denanche

Last Saturday, I was able to acquire two bottles of homemade Donni Denache from my friend Jesse.  He actually grows the peppers and gets the ingredients on island to make his version of donni denanche.  For Jesse, this is an all night endeavor to produce his recipe and bottle it.  

There are many versions of Donni Denanche aka Dagan Blaster (butt blaster).  My dad used to make his own version of donni denanche.  It did not pay to be in the house back then.  You're eyes and sinus cavity would be burning from the cooking of the peppers coming from in the kitchen. It is more of a condiment to add to your food.  There are different varieties of donni denanche as different as the families on this island.  Families who make this dish keep it's recipe a secret from others.  But the biggest difference from each one is the levels of heat.  Some are mild, others are moderate, then there those who go to far extreme.  Hence, the name dagan blasters.  

I prefer the moderate to slightly hotter versions.  I used to eat the extremely hot versions of donni denanche.  But there came a day when I got tired of sitting on the ceramic bowl quietly praying that I will never do it again.  Then jumping in the shower to cool off with cold water. 

The first bottle that I got from Jesse is moderate to slightly hot.  You could actually taste the vegetables.  Then the heat slowly comes, building up, then BAM!  You get the full rush and intensity of the heat from the peppers.  The heat doesn't linger like other versions of donni denanche that I've tried before.  Jesse's version seems to dissipate after that quick peak, but the tingling nerves in my lips reminds of the heat that had just passed. 

I thoroughly enjoyed this version of Donni Denanche from Jesse.  It's full of flavors, the heat is just right.  I definitely will be getting more bottles of denanche in the future.  



 KEEP SMILING