Fine-Feathered Entree
Terri Donsker (1950-2017) was passionate about gardening, horticulture, birding and photography.
Adapted from the Old Farmers’ Almanac 1984
Ingredients
- 3 parts rendered suet
- 1 part corn meal or finely cracked corn
- 1 part peanut butter or other nut butter
- 1 part sunflower kernels or chopped nuts
- 1 part brown sugar
- 1 part chopped dried fruit (currants, raisins, prunes, etc.)
- 1 handful of fine sand
Preparation
1. Combine all of the ingredients with enough water to get the consistency of cooked oatmeal. Cook in double boiler until well-blended.
2. Put into small molds or containers. Refrigerate until hardened.
Terri Ellen Donsker
Terri Donsker (1950-2017) was a photographer for forty years. She lived in Seattle, Washington and coastal New Hampshire, USA. She had a true passion for gardening, horticulture and birding. Her travels took her to Africa, the Antarctic, Central and South America, Thailand, Finland, Britain and Ireland, and continental Europe. Awards for her photography included pieces in the New Hampshire Art Association exhibit at the Currier Museum of Art, the League of NH Craftsmen’s Fair at Sunapee, and the Lassonde Show of the NHAA.
Photo credit: Linda Maley
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