That’s worrying. Real implications for food supply if bees drop in number. I saw something about some fungus that could help eradicate varroa in hives?

Also could it help to support native/other pollinators to try and get their numbers going? I know that basic places like Big W sell ‘bee and butterfly’ seed packets, but also places like Bunnings sell native wildflower seed mixes that might be a better choice.

My health and mobility don’t lend themselves well to guerrilla gardening these days but you can make ‘seed bombs’ to throw into abandoned lots by many methods. Such as filling eggshells with seeds and potting mix and pasting tissue paper over the hole to contain the contents, embedding seeds in balls of recycled paper pulp, or creating seeded soil balls with clay powder/ground bentonite clay cat litter as a binder.

Obviously I am not an actual conservationist and this may not be good advice. If you decide to go ahead do the research, check laws, ask someone who actually knows. Also don’t do it on someone else’s property, don’t use any invasive or poisonous plants, and don’t do it in nature reserves.

Another idea is bug hotels. Also sold at standard places like Big W or Bunnings (I think.) However I have seen articles saying that the pre-made ones aren’t good, that the diameters of the holes are not suitable for bees/pollinators? Some info about pollinator houses.

There was a citizen science project to count pollinators but unfortunately it’s finished now.

I found something more official. The information here is copious and out of date by now (I assume the poisoning has stopped) but if you skip to the very bottom there is info about identification of native bees, rescue and making bee hotels. https://www.aussiebee.com.au/varroa-mite-crisis.html Annoyingly it won’t let me just link to that whole category.

Pasted from my comment on an older thread:

Microwave potatoes with skin on until completely soft (flip once). Break them up to your liking with your knife or fork.

Broken open or cut in larger pieces - Crack a small tin of drained tuna over the top (I like tuna in oil - add mayo if desired), or top with baked beans. Or add cheese and zap again to melt.

Smashed with a fork or cut into smaller pieces - Stir through oil/marge, salt and pepper, and paprika (smoked, sweet or hot) to season the potatoes.

Otherwise fry the pieces until crispy, push them to the side of the pan and fry a couple of eggs to go with them.

My stomach is being a jerk so some mashed potato

No worries! Some decent things in there

Stovetop one pot macaroni and cheese:

If you don’t want to read the whole thing, ages ago I roughly halved it and converted to cups for a simple version. Not perfect but easy.

This is a good amount for one person and requires one pot, one spoon/fork, and one stovetop burner. Maybe a grater if your cheese isn’t pre shredded.

2/3 cups pasta (I use small elbows or spirals)

1.5 cups water

1 cup milk or soy milk

Cheese (a few handfuls)

Seasoning - a pinch/squirt of mustard, a tablespoon or two of paprika, a shake of nutmeg, or just salt and pepper. Whatever you’re using.

There are a lot of instructions in the original to avoid burning or gumminess.

But basically just add the water and boil the pasta til it begins to soften (stirring as it sticks), add the milk and butter, then turn it down to low to simmer. Keep watching and stirring so it won’t stick and burn. When it’s thickening but there’s still some liquid left season it and stir the cheese in.

If pasta is still a bit hard in the middle (pull out a single noodle with a utensil, blow on it to cool and bite it) add extra milk and keep cooking. If it’s too liquid give it longer to cook down. It thickens a bit as it cools so don’t worry too much.

I would contribute but don’t know a lot and fear getting into discussions over my head or inadvertently spreading misinformation.

I can definitely chuck random stuff in there though

Edit: Ok done

Thanks

Glad it helps!

The feta might be expensive but I guess it’s cheaper than meat

Povo Pantry Pizza:

NB: This is a variation of Grandma pizza, a homemade rectangular thin crust you can make on a cookie sheet. You also may choose to meal prep these as individual frozen pizzas, have them as prepped bases, or bake them into pizza scrolls for lunchboxes.

It may not be nutritious or convenient, and it’s not as cheap as a very low deal from Domino’s etc. You may hate or question the use of Spam (even though it tastes very similar to the processed shredded ham used on normal pizza). Strasburg or salami can be substituted.

HOWEVER. Almost all of the ingredients are shelf stable pantry staples, things you can get from food pantries or find forgotten in the back of the cupboard, or something you’d already just have on hand. This is an end of month meal made from flour, staples and leftover cans, something to keep in your back pocket when you’re broke or everything is closed. (I was making my own to accommodate food intolerances.)

The only special note I’d make is to buy the yeast and keep it in the freezer.

Dough: Yeast, water, sugar, salt, flour, oil.

Use the recipe from Taste with whatever cooking oil you have. (Bloom the yeast in warm water first if you’re not sure how old it is.) Halving this recipe made a thick crust on a single cookie sheet. If you prefer thin crust divide it over two sheets and increase the toppings. Or follow the original if you have enough appetite and toppings.

Toppings:

Hawaiian: Spread tomato sauce over the base, sprinkle with Italian herbs from a Hoyts sachet (plus dried or fresh garlic and onion if you prefer or have it). Top with matchsticked Spam or leftover ham, drained pineapple, and grated block cheese (or whatever you have).

BBQ chicken: Spread BBQ sauce over the base and top with shredded leftover cooked chicken. Add cheese, herbs, garlic, onion, whatever you have.

Pepperoni: If you have sliced salami that needs to be used or the ones you slice yourself are cheap - good option.

Margherita: If you have tomato sauce, paste, or tomatoes plus some cheese this is a classic. If you have garlic, onions and herbs so much the better.

Leftovers: Roast veg would go well with caramelised onions. If you had any leftover lamb you could just add that and drizzle with mint jelly or homemade tzatziki after baking.

Capsicums, mushrooms, random jars of olives and eggs you need to use up can all be thrown in there. Who knows, peanut butter and chicken could be passed off as Satay.

I usually baked in a prewarmed oven at 180 or 200 Celsius.

To freeze: Make the bases to a size and shape that will easily fit in your freezer. This can be on a cookie sheet but I used to make individual sized pizzas, stack them on a dinner plate with pieces of baking paper inbetween, and then wrap the plate in foil to go in the freezer. This works even with toppings, they do not stick together or to the paper.

When you want some pizza for yourself take one or two out and bake it still on its paper, reducing cleanup.