I find it hard to pass up a chance to photograph a rainbow. Yesterday was rainy and overcast all day with showers and thunderstorms. Our good luck that they were nothing like the terrible storms in OK. Just as it was getting dark a stray patch of open sky let through enough sun to form one leg of a bow. The hummers are starting to feed heavily from the nectar feeders, they had been absent for a while – preoccupied with nesting.
I went for a long ride on Sunday and a flock of White Pelicans were totally enjoying the beautiful afternoon. They flew around for a good 20 minutes. I watched and watched and kept thinking if I get my camera out they’ll be gone. I finally dug it out of my pack and got some nice shots. They were really high up and I wasn’t sure I’d be able to capture them. Did my best, though.
These are American White Pelicans, as far as I know. When they arrive, I know winter is truly over.
I am fast becoming a big fan of smoked brisket. The last few times I’ve gone on to braise the slab until it pulls apart easily with two forks. The braising liquids, reduced, make excellent sauce that adds a nice flavor layer to the meat that doesn’t cover up the smokiness. Here the brisket was warmed with minced jalapeno and paired with the fried potatoes under a pair of sunny side up eggs. The hot sauce is Cholula’s regular style. It’s not a scorching hot sauce but it is full of flavor.Those potatoes that I cut with the fry cutter and then cooked once at a relatively low oil temperature (325) and then froze make excellent American fries with an additional chop.