Critter Cam – Bearded Turkeys
A distinguishing feature of both domesticated and wild turkeys is the black fibrous hairs that hang down from the chest away from the body plumage. Biologists and hunters call those hairs beards. A turkey’s beard can be long enough to touch the ground. Beards grow on all male turkeys or gobblers and grow on some hens.
We’ve been seeing the same turkey family in ths spot all summer long, and have watched the chicks grow to size and fill out. Today is the first time I remember seeing Toms.
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Chanting Is Always Iffy
I will be MIA for a week or so. I’m traveling. Hopefully I’ll return with some great photos and recipes ideas. I know I’ve slacked on the last week (and next) week of menus. But been putting in very long days in order to clear my schedule for this trip (no vacation days when you have your own business, I’m afraid).
We’ll pick up when I get back with some fun and favorite fall recipes. Until then….
Tidbits
This is one of the Texas hurricane rescues, she was brought back in an effort to save her and her litter. She is heartworm positive with some other maladies and her prognosis is uncertain. She and her puppies would already have been put down had she stayed.
Mmm… red beans and rice. TaMara mentioned the dish in one of her posts and it reminded me that we haven’t had any lately. This one was cooked with a ham hock. I added the andouille late because it will get tough if it simmers a long time.
Here’s a kitteh! Not a hurricane rescue, he is a local kitty boy.
Our fig trees/bushes exploded this year. We put rooted cuttings in the ground spring of ’16 and reaped a scant harvest but this year we should do better.
There are a lot of figs coming on and they are getting to a size they couldn’t match last year.
This one-eyed kitteh has been adopted since the photo was taken. I don’t have any more info than that.
Cheesesteak! This was tasty – I did the flat iron steak sous vide, it was in the water bath 6 hours @140 degrees. For service, it was sliced and added to a pan of caramelized onions and tossed to mix and rewarm then covered with a nice cheese sauce of American and cheddar.
Tommy is a tuxedo kitteh born in March this year. He’s a good kitteh, Brent.
Cookies!
Mrs J has made these a few times with the Splenda blend recipe and they are way better than the ubiquitous Toll House cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup melted butter
1 cup SPLENDA® Brown Sugar Blend
2 large eggs
1 tablespoon vanilla
2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
Mix butter and SPLENDA® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.
Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.
Yaarrrr!
