Fly Predators, Hanging Out to Dry, and an Amazing Chicken Recipe

Anyone who's lived in the country knows that spring and summer bring the scourge of the common housefly.  It's inevitable in the country, where wildlife leave their own droppings about, but even more so when humans gather domesticated animals around them.  There are many ways to deal with the problem, some more effective than others.  Some people have the ability to move manure far away from dwellings and barns and spread it where the flies aren't as noticeable.  Others spray, or use clear plastic bags as traps to collect the varmints in a smelly, puke-inspiring package that needs to be disposed of.  Then there are the yellow, spiral strands of fly paper hanging from the ceiling, collecting buzzing, dirty creatures that are even more difficult to dispose of, and the inevitable fly swatter.  In Texas, those are bigger like everything else, though I don't think their flies are bigger.


There's this odd-looking package on the table these last few days that contains my Best Defense Against the Dreaded Housefly.  It looks like this.

Here is a closer view so you can see what they look like in the pine shavings.

These "eggs" will hatch into teeny-tiny little flying creatures, smaller than your average black ant.  They then "take over" the pest fly cocoon, killing the immature flies before they have a chance to bug you.  This takes care of the problem before they become adult flies; all the other products deal with killing adults, which are still laying eggs.  The fly predators don't hang around humans or houses and are so small that you don't notice them once they're set outside, and they cost less than buying all the other gross things that you might use to kill the adults.

I started using these a few years ago, and as long as I have animals will continue to do so.  It's amazing how easy it is, without pesticides or poisons, and it's the most effective thing I've ever tried.  If you're interested in trying them, check them out at www.spaulding-labs.com.

Right now, I'm waiting for a dozen or so to hatch, and then I'll disburse the contents of the package around the animals, both here and up at Bette's goats, so they can do their work.

The good weather means that I can use the clothesline again for drying clothes.  I love the fresh, clean scent that line drying brings, and think of my friend, Tammy, every time I use it, as she set the line up for me.  I discovered a handy way to hold clothespins without the need for a basket or an apron with pockets.  I took a piece of the rope and looped it over the clothesline itself, then clipped it into a ring, so I can fasten the pins on the dangling rope and slide it along the line as I work.  It really makes it easier.

(Yes, these are old clothespins!)

The forecast is for rain on Thursday, so I made sure to bring the clothes in soon as they were dry!

I was in the mood for some of that Amazing Pulled BBQ Chicken, so decided to get that rolling for dinner.  In my opinion, this is one of the best recipes, because there's not a lot of work involved and it produces a superior meal.  You basically put chicken breasts in a big pot, add chopped onion and minced garlic, cover with water, add your favorite BBQ sauce and vinegar, and cook.  Shredding the chicken while the sauce reduces is the most amount of work, then you remix and rewarm, and you're done! Everyone piles it onto their own rolls and adds what they wish.  We like the suggested shredded cheese, and last year the kids (well, they're in their 20s, but they're still kids to me) added other meats from the BBQ we had going, plus crispy onions.

The most challenging part of the ingredients is the BBQ sauce.  Unless you have a local source or specialty store, you're going to have a hard time finding one that doesn't have objectionable ingredients, such as High Fructose Corn Syrup (HFCS), colorings, or other additives.  Maybe it's time for me to find a recipe for homemade BBQ sauce...

The recipe is below.  Enjoy!

Amazing Pulled BBQ Chicken 
(From the OBS Housekeeper Blog 2010 - but I cannot find the link!)

4 boneless, skinless chicken breasts
Salt and pepper
Water to cover
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 1/3 cups BBQ sauce
1/2 cup apple cider vinegar
Hot pepper sauce (optional, and especially optional if you use a spicy BBQ sauce)
6 ounces cheddar cheese, shredded
8 rolls

Wash and dry chicken breasts.  Season with salt and pepper, and place in a heavy pot with the onion and garlic.  Add just enough water to cover, then the BBQ sauce, vinegar, and a few drops of hot sauce (more or less to taste).  Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 15 minutes.  Remove the chicken from the sauce and shred with two forks.

Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes.  Season with salt and pepper.  Add the shredded chicken and heat through.

Serve in a crock pot or casserole dish with the rolls and cheese on the side.  Let guests assemble their own sandwiches.