Category Archives: Wild Critters
Here’s half of the kitteh crew, the youngest half. They’ve arranged themselves on the tree by order of seniority – Bitsy on top, Ginger Boy, and Ollie, the newest addition.I tried a couple of those refrigerated pizza crusts that come rolled up in parchment paper. I figured they couldn’t be too bad. I figured wrong. Those roasted garlic cloves were very good – cooked at 400 for 45 minutes or so.I peeked into the oven after 14 minutes and saw that the crust edge had little or no color so I gave them a few minutes more. That was a bad call. The edge was hard and tough, the rest was just tough. I have a tube of pizza dough that they package like the biscuits that you rap on the counter edge to pop open. I’ll give that a go but my hopes for it are limited.It’s getting to be soup weather – the temps are below 90 and that is what we call fall weather these days. I made a potato soup – boil some ham hocks in chicken stock with onions for an hour or two then add chopped potatoes and continue to simmer until they are soft enough to run a stick blender. Take out the ham and set aside to cool, run the blender, then pick the meat off the hock and return to the soup. I added a splash of half and half and melted in a handful of shredded cheddar but that’s optional.I still had a package of sour mustard greens that were an ingredient in this dish – pork belly with mustard greens. I thawed some of the pork belly I had saved from our last trip to our supplier to use in this and I have the rest of it curing for homemade bacon. Still have a few days left before that will be ready.I thawed a brick of the last batch of red beans and made a new batch of rice to go with it. I can see why Louis Armstrong often signed letters “Red Beans and Rice-ly Yours”. Tsk tsk, I see Homer has been out frog hunting again. He’d best hope he doesn’t step in a snapping turtle’s open maw.
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.
A decent 6 pointer. He’s been showing up at the back pod to eat the corn Mrs J leaves down there every day. Sometimes the ducks leave a little.
These look to be all Wood Ducks, we’ve seen Teal passing through, too.
And a sign of the changing climate, perhaps, an Armadillo makes an appearance for the first time ever at this spot. They’ve been seen in the area more and more often for quite a while now. This is our first glimpse of a live one – until now every one we have seen had been roadkill.