Tuesday, July 3, 2012

Bird-sonalities

    Only if you really observe Nature as closely as I do will you notice that birds have personalities.   Mostly "birds of a feather really do stick together" in that each species seems to have a certain way of operating.
     Mourning Doves (yes, that's mourning, not "morning" because of their sad whistling song) are a particularly interesting lot.  They are fierce as babys or "immature" birds and will fight off any and all challenging adults at the food bowl.  That is despite their reputation as lovey doves, which I believe they have earned for another reason.
     They are perhaps the most prolific of backyard birds in the reproduction area and will produce two or three nests per season.  It is always the more colorful males you see chasing and bullying the females from early February, right thru til September.  They are quite colorful, although good camouflage makes us see them as drab brown.  Their legs and feet are hot pink, wedgewood blue on the top of their heads with a matching eye ring, and shiny metallic gold and pink decorations on the sides of their necks.  Perhaps that's what makes them irresistable to the ladies!
     They have to be plentiful because Doves are the preferred menu item for hawks, unfortunately for them, due to their plumpness.
     Grackles are rude.  They have great survival skills... just chase everyone away from the seeds and they are yours!  They are loud, travel in gangs and have longer sharp beaks.  Also very prolific, perhaps because of their brashness, but less desirable to preditors because of their mob mentality.  Who wants to get in the middle of that!  They are also the ones who you frequently see dive-bombing a hawk, crows or Osprey in mid air while pecking them on the head.  They are useful to other birds in that way like the mafia is useful in keeping other thugs out of their district!
     Starlings hang with the grackles.  They are disguise artists and look like different birds in the Winter than they do in the Summer.  They are also rude, pushy and will eat anything, particularly if you have provided it with love for another species!  In two seconds, your Woodpecker's suet will be gone!  They seem to have an insatiable hunger.  As youngins they have a particularly annoying squeal that never stops!  They also come in mobs and when they swoop in and join the Grackles the sound of their wingbeats is a loud whoosh!  Starlings make a cackling series of snapping, crackling sounds like someone shuffling a deck of cards along with some pretty talented whistling.  When they leave with the other blackbirds, they darken the sky with their minions.
     Redwing Blackbirds are more loners.  The males will join the pack of blackbirds, if they have nothing better to do, but they are more the family type.  They spend most of their time fetching food for their females on nests, and their young, although they have been known to have more than one family at a time.  Scandalous!  They are also loud, gregarious birds, but beautiful and not at all annoying- unless you count that ear piercing two note whistle!
     Friendly Brown Headed Cowbirds on the other hand have not a care in the world.  They will fly with the notorious Blackbird Gang, but only because they know where all the best food courts are.  BHCBs are so carefree because all they have to do is mate and go back to having fun!  Females pirate other birds' nests, meaning that they watch other species building their nests and when the time is right, they sneak in and deposit the orphaned eggs for some other poor unsuspecting bird to raise.  Usually it is a Song Sparrow's nest here and since Cowbird babies are almost as large as Sparrow Moms, I have observed a comical, but sad scenario many times. 
     Lets pick another color...  Blue's good!  It is said to calm your mood and that is sure true if you like laughing so hard you're exhausted.  I once witnessed a bunch of Blue Jays in a bare tree (which is rare, usually they are seen in pairs or alone).  It was like some kind of crazy carnival ride!  There was bobbing and squealing and jiggling and giggling.  Ok, the giggling was me, but Blue Jays have a sense of humor!  They are very smart and will steal things, especially shiny ones and fly off with them to who knows where, as if we could follow.  I saw a playful jay swipe a ticket right out of hand of a girl waiting on a line!  And then there was the time three Blue Jays turned the tables on a Coopers hawk and were harrassing and poking at him/her high up in a tree.  They seemed to be enjoying the reversal of roles since it was not nesting season and there were no babies to protect.
     Speaking of cheeky behavior, Cedar Waxwings, those caring, community-minded citizens travel in small flocks.  Waxwings will pass a berry all the way down a line of birds to make sure the ones on the end get fed.  Awww...
     Mockingbirds are mimics of other birds, as you may know, but if you listen to their recital, you might hear car alarm sounds or other noises they pick up in their individual neighborhoods!
     Catbirds will watch you as much as you watch them.  The curious birds will quietly sit and observe you in your garden, moving only to get a closer view of you.  And as you may know, I have a particular Catbird friend who has come to trust me and will eat jelly out of a tiny bowl in my hand.  His wife is more skittish, but still friendly.  Their personalities seem to be sweet.
     Ok, one more and then I gotta go!  Chickadees, are fearless!  Their tiny size doesn't stop them from eating out of your hand once they're used to you, or mixing it up with the big kids.  They are quick little suckers, so they are not afraid of hawks and Crows as they can easily outfly them.  They also "wear their hearts on their sleeves" so to speak.  I say this because they are always making some sound that sounds appropriate to whatever they are doing at the time, and they have loads of songs, tweets and individual notes!  Happy, busy even plaintiff or like a sad cry.
     There are gazillions more species (well, lots anyway) and I will do my best to psychoanalyze them for you as I discover their individual and species-wide Bird-sonalities!

Thursday, June 21, 2012

There's a Lot Going On Out There!

 Ospreys and vultures are all part of the culture
in the peaceful confines of my yard.

 When I'm feeling low, I know just where to go,
to the quiet repose of the yard.

 There's a graceful Blue Heron, in my piece of Heaven
in the stream that defines the backyard.

 He fishes at will, using just his sharp bill
like a spear as he stabs at them hard.


I sit with the birds, not a harsh word is heard,
just whistles and peeps and the wind.

 They don't care if I cry or just sit and sigh
they've forgiven me all of my sins.

 My social network, each have a quirk,
be it feather, scale, fur, shell or fin.

 In the morning or eve, I can laugh, sing or grieve,
no matter, I'll still fit right in.


 Blue Jays have nested, time and care they've invested
fighting crows off,  protecting their eggs.

 Turtles are sunning, I can hear the geese coming,
like a rowdy teen party with kegs!

 Tiny Bullet the Bunny, shoots by -very funny
as he tries out his brand new fast legs.

 Like a step back in time, and the words that I rhyme
of a simpler life, this scene begs.


 I'll always advise... "just go outside",
when your feeling a touch of the blues.

 Some they will drink, in the depths they still sink,
and some buy a new pair of shoes.

 Still others deny, while their whole life goes by,
wasting time having a snooze.

 For me its the trees, flowers and bees,
bugs, frogs and snakes are my muse.


 If you're feeling forlorn, take the bull by the horns
and go visit the chattering throng.

 Investigate spaces; dark, cool, shady places
where humans don't seem to belong.

 Follow the sounds, put your phone down!
You'll discover the Chickadee's song.

 And whatever you do, be apart of the "crew".
Your Spirit will lift before long.







 .

Wednesday, May 2, 2012

Explosion of Life

     Can't you just feel it in the air?  The buzz, the excitement of a brand new season of growth, birth, multiplication and possibilities is a whisper no more.  A chance for birds and beetles to procreate and secure their survival!  Buds and pods, eggs and cocoons, nuts and seeds all waiting for just the right moment.
     Bunnies and baby squirrels, tiny oppossums and raccoons all wait in their respective nests, huddled against the still chilly nights with their brothers and sisters.  Some are hairless and with no warm blankies to draw up against the windy and sometimes rainy elements.
     Some are early bloomers and some are early risers, but all are programmed with Nature's perfect timing.  Little alarm clocks are going off all across the yard and field,  silent to us humans but loud and clear to those with places to go, mates to woo, and important things to do, pollinate, hatch and discover.
     The flowers are all a-buzz, birds are all a-twitter, trees are all a-pouffe of powdery pollen. When I see that the Purple Martins have returned and I hear the familiar sound of wearing car brakes (the tseet-tseet-tseet of my pair of Blackpoll Warblers) then I know it's on!  Cabbage White Butterflies are the first to begin their fluttering dance.  The final piece in the puzzle is the intoxicating fragrance of wild roses wafting along the stream bed out back.
     As the season proceeds, more and more of our familiar Summer residents arrive.  Marge the Muskrat waddles around with mouthfuls of grass for her underground burrows.  Berry bearing trees fill with comical and exotic looking Cedar Waxwings as new bird songs fill the sweet blossom-perfumed air.  The first baby duckling has officially made his or her appearance and the three Robin hatchlings are bursting out of the mud nest already.
     Twitters, tweets and trills are a cacaphony of Spring music to accompany the swaying whoosh of breezes in the tree-zes.  :)  Birds are in an animated state of nest building, territory defending and nestling feeding.  And... in the cool evening dusk, as the frenzy of activity begins to subside, the treefrog and cricket orchestra commences.
     Take it in.  Find the fragrance in the air and follow it to discover it's origin.  Listen to the peeps and croaks and see from whence they emanate.  Tis the season of awakening for them and delicious discovery for us! 
     The Chrysalis of Spring has burst spilling feathers and petals, berries and leaflets, gossamer wings and raindrops down blessing the desolate Winter ravaged earth.  Enjoy the rapture of newness and let your senses soar!

Thursday, March 15, 2012

The Promise of Spring

     There's a whisper in the air...  If you are still you may hear it.  If you squint your eyes especially at dawn or dusk, you may catch the tint of pink or red or purple buds on naked trees.  It's just a hint, if you blink it may be gone.
     Crocuses are focusing their energy to bloom, Daffodils are awakening, Hyacinths are yawning with sweet fragrant morning breath and Azaleas are dreaming of pastel splendor to come.
     Every year, without fail, Spring will come.  Mother Nature touches the Earth with her warming influence and Life begins to flow.  She fulfills her promise each cycle and comes through for us.  Some would say she didn't sleep this Winter and was awake and planning through the cold months.  There were hints of her work all over the country.  There should be a fabulous display when Spring comes into full bloom this year!
     A promise is an assurance, an agreement, a covenant.  Something you can count on.  Nature has promised to bloom no matter what else is going on with us busy humans.  Whether you notice or not, the birds are begining to scurry about with scraps of straw and twigs.  And if you watch them for awhile, you will see the males doing their best mating dances and chasing interlopers out of their presumed territory. 
     My little Carolina Wren has begun sitting high atop a tree singing his little lungs out for a mate.   (Actually they don't have lungs!)  You're pretty, pretty, pretty pretty he repeats over and over.  His voice is pure and loud.  She can hear him from a long distance.  And then he invites her to tea...  Second verse, tea par-tee', par-tee', par-tee', par-tee'! 
     Spring is such a wonderful time of year!  It's the time when you know what is to come.  When life is uncertain and daunting, Spring will come!  When the doldrums of Winter are getting you down, Spring is committed to explode into color and fragrance.  When things are not going your way, go outside!  Hold on, take a breath and let your mind wander to Nature.  All things are interrelated and conjoined and that includes us. 
     A breath of fresh early Spring air can soothe the Soul!  Shake off the worries and take a cue from the flora and fauna.  After all... a promise is a promise! 

Friday, February 24, 2012

Soup's On!

   One of the nicest things you
can do for your family  and
yourself is to make a warm,
nutritious pot of  yumminess.
  Mmm, just smell that aroma
of love and healthy goodness!
  What?  Your soup comes
out of a can?  Or worse, a dried
bag of dessicated sawdust
and what-used-to-be vegetable
chips?  Oh, horrors, especially
when it is so easy to make
whatever kind of soup
you're in the mood for.
   Here's the basic formula:
  • Liquid base
  • Veggies
  • Meat (if you like)
  • Starch
                                                    
  • Herbs/Spices
    It's that easy!  Let's examine the parts individually...

     Liquid base:  Usually about 2 quarts, you can use stock/broth or water.  Begin by boiling chicken, or fresh bones cut away from chicken, beef or pork.  You can also make a delicious seafood stock by boiling shrimp or other shells instead of discarding them.  Use all root vegetables if vegan is the way you roll!  Miso Paste, made from fermented soy beans comes in three varieties and is great for that Asian flavor base.  Sounds gross but it's like soy sauce and very good for you by the way.  Toss in ends of celery and other root veggies or don't.
        In this economy I reccommend using your head and being creative with everything you can possibly use!  After all, you paid for it, why not use it if you can!  Make lots and freeze it, strain it or don't.  Make stock any time you can and use it for gravy, cooking rice, cous cous, polenta, sauces, etc.  And remember... wine is a liquid too!  (Don't use more than a 1/2 cup of white or red wine or sherry for beginners!)

     Veggies:  Root vegetebles like celery, fennel, carrot, parsnip, onion, garlic, and winter squash are made for soup.  They can be tossed into the pot at any point in the process.  Saute first in the pot before adding liquid or roast any or all of them for even more intense flavor.  Cube into large or smaller pieces depending upon your choice of chunky or smooth soup (as smaller pieces will be obliterated).  Butternut squash is awesome for soup.  I like to roast it first for better flavor and quicker cook time.  Add in a cup or so of pureed pumpkin to any soup for a thicker and much more nutritious way to sneak Vitamins A,C,E, lots of minerals and fiber into kids diets
       Almost any vegetable can be used.  (Cucumbers are not reccommended and Iceberg lettuce turns bitter.)  Canned tomatoes are always welcomed to the party and may be featured or just added for color and flavor.  Make use of frozen vegetables.  They are easier to keep and are a stellar bargain.  Simmer them in the broth til tender.  Don't overlook the leafys like spinach and kale. 
       A word of caution.  Use cruciferous veggies (broccoli family) with caution as they have an unpleasant sulphury odor and taste when overcooked.  Broccoli and cauliflower make wonderful creamy cheesy soups though.  More about that later...  Add sauteed mushrooms, corn, green beans, peppers and peas at the end of cooking as they do not need to be cooked to death.
      
    Meat: As suggested before, chicken or turkey can be boiled til done and removed or left in to fall apart.  Bone removal will then have to be done when cooled. 
       Another flavor packed idea is to brown the meat in the soup pot first then deglaze the yummy bits from the bottom with liquid.  (Here's where wine works well.)  Of course you can finish the meat in the oven then re-add if you don't like boiled meat.

     Starch: Pasta, rice, barley, beans, potatoes... a few tips...
      Put rice or barley in at the beginning with cooking liquid.  Soak beans overnight and precook before adding.  Split peas and lentils may be soaked but it's not necessary.  Potatoes can go in raw, cook til fork tender.  Pasta can go in raw but it will suck up a lot of liquid, so beware, and it will continue to do so even in the fridge (if there is any deliciousness left over!)  Better to cook it first and add into each bowl.

     Herbs & Spices: Salt is a must.  I know the health freaks are moaning right now, but if you don't enhance the flavors now your family will be pouring it on later and that's when too much is added.   Red cayenne, black or white pepper is highly reccommended.  It's best to add herbs later on in the cooking process so they don't get bitter or lose their bright color.  Typical pot herbs are Thyme (pronounced "time"), Oregano, Basil, Marjoram, Sage & Savory.  All can be used fresh or dried.  Mix and match, experiment, but go easy at first.  You can always add more, but you can't get the flavor out if it's overwhelming!
      Oregano, Thyme and Basil accompany many tomato based soups.  Marjoram and Savory go great with vegetable and potato soups.  Sage is a must with chicken and sausage.  Curry powder is a wonderful addition to butternut squash.  Nutmeg loves green leafys like spinach.
      A few last minute thoughts...
      *Any soup can be as smooth or chunky as you like.  Use a stick blender (affectionately known as the "boat motor") or a regular stand blender to puree some or all of your creation.  Be very careful with the blender because hot liquids want to explode when you turn it on!  Use a towel pressed over the top!  The corn chowder in the photo is half blended.
      *Make creamed soups by creating a "roux" (pronounced "roo").  Cook about a tablespoon of flour in the same amount of oil for a few minutes to get rid of the "pastey" flavor.  Then add 1 cup of milk (or cream if you dare!)  Stir to combine and on medium high, let thicken a few minutes, then turn down!  Do not let it boil over or cook so long that it separates.  Add grated cheddar or jack cheese and let gently melt in while stirring to make a cheesy soup such as Cheesy Corn Chowder, or Broccoli Cheddar or Creamy Cauliflower!  YUM!  Always stir creamy stuff into finished masterpiece at the end.
      *Fresh herbs are beautiful on top of each serving bowl.  Parsley, scallions or basil ribbons are delicious and pretty.
    *Please tell me your ideas, suggestions, recipes, comments, etc, on the Naturegirl Facebook page!
    http://www.facebook.com/#!/pages/Naturegirl55blogspotcom/179742785379196  Thank you!  And Bon Appetit!
  • Friday, February 3, 2012

    Let's Get Serious About Natural Food

       Mmmmm, Three Berry French Toast!
    Looks sinfully rich and delicious, and it is!
    It's also guilt-free. Starring 100% whole wheat bread and fresh-frozen fruit.
        I used 1 egg beaten with a splash of milk (you can substitute almond milk if you're going the non-dairy route).  Dip the bread, turn, sprinkle with lots of cinnamon and place on a hot griddle or pan with a little canola oil. Sprinkle the other side with cinnamon and cook a few minutes.  Meanwhile microwave a handful of berries to thaw then pour Agave or 100% real Maple syrup over the warm berries. I like to smash a few for color and flavor.  I use my 1/2 and 1/2 mixture of butter and extra virgin olive oil on the toast for an extra rich flavor but you can leave that out if you like. :)
       Check back to previous blogs Oct. 31st, 2010 and Nov. 29th, 2010 for more info on yummy substitutions. Now, here's a new one...
       Make your own salad dressing!  The commercial dressings are all full of sugar!  Why?  Who puts sugar on their green salad?  Ewww!  It's just too easy to make healthy salad dressing the way you like it.  I just made a Green Goddess dressing that turned out really delicious... AND nutritious.  Here it is, so you can try it...
      Green Goddess Dressing
    1/2 a soft Avocado, mashed (or put all ingredients in a blender or food processor)
    1/3 Cup Extra Virgin Olive Oil (good fat, Omega 3)
    1 Tablespoon of Lime juice (can use lemon or vinegar)
    1/2 Cup Buttermilk (which has zero fat and about 4 grams of protein)
    1 Tablespoon or more of chives or scallions
    1/8 teaspoon of salt       
    Process or whisk together til creamy, adjust any or all ingredient(s)  to taste.

    Basic Salad Dressing
    1 Tablespoon Mustard
    Juice of 1/2 a lemon
    Whisk in about 2/3 Cup Olive Oil slowly drizzling to allow the mustard to bind it together
    1/4 teaspoon of salt
    Fresh ground black pepper
    * add a few drops of Agave syrup if you want a touch of sweetness, or Parmesan cheese or, garlic, onion powder, Italian herbs, chives, fresh parsley, or whatever else floats your boat!  Generally speaking salad dressing should be approx. 1/3 part acid (vinegar, lemon) to 1 part oil (canola, grapeseed, olive are all good oils).
       Green tea is really good for you (loaded with anti-oxidants) but I find it to be bland.  So, I mix half green with half regular.  A little lemon and I'm good to go!  If you're having a hard time kicking the soda habit, try this...
       Mix a heaping tablespoon of frozen 100% orange juice with a half cup or so of seltzer. Stir vigorously with a fork til all melted in, then add more seltzer to fill the glass. Very refreshing! Try it with a squeeze of lime, or use grape or apple juice (no sugar added of course).  All of these are sweet enough not to need any extra sugar.  Use your imagination.  Agave and vanilla flavor with seltzer makes a fantastic cream soda!  I've even made gingerale this way! Fresh ginger heated in Agave syrup (or sugar if you must), then strained makes a delightful ginger syrup. Also yummy over warm pears heated in wine! (but that's another blog...)
       By the way, the reason I use Agave syrup, (which is made from the same cactus plant that Tequila is made from) is that it has a lower glycemic index than white processed sugar.  That means your blood sugar will not shoot up as quickly as with the "white poison".  There are also many other claims about granulated sugar, such as its addictive nature and health risk theories, that I would just as soon avoid it whenever I can.
      Dark Chocolate however is good enough for you that it doesn't pose the same risk.  Sweet! (as the kids say).  Well that's enough for now, enjoy!