{"id":1947,"date":"2017-12-11T21:52:42","date_gmt":"2017-12-12T02:52:42","guid":{"rendered":"http:\/\/lisa.rushworth.us\/?p=1947"},"modified":"2017-12-11T21:54:30","modified_gmt":"2017-12-12T02:54:30","slug":"bird-suet","status":"publish","type":"post","link":"https:\/\/www.rushworth.us\/lisa\/?p=1947","title":{"rendered":"Bird Suet"},"content":{"rendered":"<p>We made bird suet. For the past year, I&#8217;ve been saving citrus shells in the freezer. Juice a lemon &#8211; pull out the segments, add the shells to the bag. Use orange in a recipe &#8211; same thing. If you want the zest, make stripes down the shell. Or random spots.<\/p>\n<p>The suet recipe we make is vegan. I know a lot of birds eat meat, but I happen to have a\u00a0<em>lot<\/em> of coconut oil on hand. And it&#8217;s solid under 76 degrees, so it won&#8217;t melt if we get a random warm-ish day.<\/p>\n<p>1 cup coconut oil<br \/>\n1\/2 cup cheap peanut butter (the kind with sugar &#8211; I avoid anything that&#8217;s got crazy ingredients like HFCS or stabilizers)<br \/>\n1 T hot pepper flakes<br \/>\n1\/2 cup corn meal<br \/>\n1 cup rolled oats, run through a food processor to powder<br \/>\n1\/2 cup whole wheat flour<br \/>\n2 cups bird seed<\/p>\n<p>Put a pot on low heat, add the coconut oil, peanut butter, and hot pepper flakes (I used hot pepper powder, so it isn&#8217;t really visible).<\/p>\n<p><a href=\"http:\/\/lisa.rushworth.us\/?attachment_id=1948\" rel=\"attachment wp-att-1948\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1948 size-medium\" src=\"http:\/\/lisa.rushworth.us\/wp-content\/uploads\/2017\/12\/IMG_20171211_193433-300x295.jpg\" alt=\"\" width=\"300\" height=\"295\" srcset=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_193433-300x295.jpg 300w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_193433-768x756.jpg 768w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_193433-1024x1008.jpg 1024w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_193433.jpg 1040w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Stir both the oil and peanut butter have melted. Remove from heat and stir in other ingredients.<\/p>\n<p><a href=\"http:\/\/lisa.rushworth.us\/?attachment_id=1949\" rel=\"attachment wp-att-1949\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1949\" src=\"http:\/\/lisa.rushworth.us\/wp-content\/uploads\/2017\/12\/IMG_20171211_194135-1024x768.jpg\" alt=\"\" width=\"960\" height=\"720\" srcset=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_194135.jpg 1024w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_194135-300x225.jpg 300w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_194135-768x576.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p>Voila, suet. Scoop into citrus shells (you&#8217;ll need something to hold the shells upright until the suet cools and sets) or pour into a glass food storage container. Once it sets, you can cut to fit your suet feeder. Remaining bits can be melted and re-poured.<\/p>\n<p><a href=\"http:\/\/lisa.rushworth.us\/?attachment_id=1950\" rel=\"attachment wp-att-1950\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1950\" src=\"http:\/\/lisa.rushworth.us\/wp-content\/uploads\/2017\/12\/IMG_20171211_194943-576x1024.jpg\" alt=\"\" width=\"576\" height=\"1024\" srcset=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_194943.jpg 576w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2017\/12\/IMG_20171211_194943-169x300.jpg 169w\" sizes=\"auto, (max-width: 576px) 100vw, 576px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We made bird suet. For the past year, I&#8217;ve been saving citrus shells in the freezer. Juice a lemon &#8211; pull out the segments, add the shells to the bag. Use orange in a recipe &#8211; same thing. If you want the zest, make stripes down the shell. Or random spots. The suet recipe we &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[46,455,456],"class_list":["post-1947","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-recipes","tag-suet","tag-wild-birds"],"_links":{"self":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/1947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1947"}],"version-history":[{"count":2,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/1947\/revisions"}],"predecessor-version":[{"id":1952,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/1947\/revisions\/1952"}],"wp:attachment":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}