Bee Careful

 

I know . . . everyone posts “the bee in the flower” captures – so here’s mine!  He disappeared down out of sight, but I just kept the phone trained on the spot, and soon he reappeared.  Got him!

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Jackrabbit Triptych

There has been quite a lot of animal activity over the last week or so.  I’ll try to catch up on the ANIMALS SPOTTED page (above).

 

Spring is definitely here.  The mesquite trees wait until it is dark and then they put out copious new tasty little leaves.  In the morning, we are treated to a profusion of greenery, which the jackrabbits seem to favor.

This guy got here first, but an interloper appeared nearly immediately – and the chase was on.

 

After chasing off the interloper, our friend here had a few nibbles, and then took off in the same direction that the other jackrabbit had gone.  These look like rangy teenagers, but they are the first we have seen this season.

 

Success was achieved – a tasty jackrabbit mesquite salad to start the day.

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We Have Nesting Roadrunners Again !

See full story at Animals Spotted (above) – two entries.

Click on:

https://dorrieanne.wordpress.com/animals-spotted-not-to-be-confused-with-spotted-animals/

for report.

 

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Almost Monte Cristo

 

Several months ago, a huge jar of sauerkraut landed in my shopping basket as I dreamed of the delightful grilled sandwiches overflowing with thin slices of corned beef and sauerkraut that I have sampled from Jewish delicatessens from time to time.  The last time I had one was in a restaurant in Bisbee, but it was at least 15 years ago.  Let’s see . . . is that a Croque-Monsieur or a Monte Cristo?

https://g.co/kgs/IADRmA

Last week, I snagged a pound of corned beef from the deli and made my own thin slices.  I had just roasted a huge turkey breast, so there was some of that available, along with the perennial favorite – Emmentaler Swiss cheese.  You can see the sauerkraut in the bowl to the left waiting for a chance to cover my little morsels.  I ended up not using the jalapeño dressing, but did make good use of the Dijon.

So it really wasn’t a Monte Cristo – more closely related to the croque-monsieur.  So the next day, I repeated the above and made a thin batter according to a net recipe and did it right.  Can’t say that it was any tastier than what you see above.  I didn’t bother to take a picture of it because mostly it just looked like a fat pancake with no personality whatsoever.  In fact, I used the leftover batter to make a little pancake that we ate for a snack later on in the day.  It was sort of a cross between a crêpe and a pancake.  Good for a snack because it was handy, but I wouldn’t go to any trouble to actually produce it again.  What you see above, covered in the veggies (cukes, tomatoes, and red peppers) in the surrounding little bowls was much more pleasant to eat.

I think just grilling it like a glorified grilled cheese sandwich might combine the best of both worlds with a minimum of fuss and clean up.

Anyone know of a place where these are served?  And are they super delicious?

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Dragon Fruit, Guavas, and Pixie Tangerines

 

Who wouldn’t be fascinated with a food called Dragon Fruit?

I would love to try one of them, but the price is breathtakingly high, so I will content myself with watching YouTube offerings.

As for guavas . . . having grown up in South Florida, I can tell you that those things were a blight!  Everyone had a tree, and they were prolific in production of their fruits.  They seemed to be all over the sidewalks to trip me up when roller skating, and got really nasty as the sun beat down on them day after day.  They make great jam, though!  I didn’t appreciate it when I was a kid, but have a better appreciation for it now.  It is one of the sweetest spreads that there is, so I don’t keep it around, as we seem not to eat it after the initial foray.

As for Pixie Tangerines . . . I have no idea what makes them so special.  They look rather withered, but maybe that is not entirely indicative of what they are like inside.

Still curious about Dragon Fruit, I YouTubed up a bunch of videos, and the participants seemed quite entranced, munching down slices as they spoke.  Guess the temptation was too great!

Here is a short article that tells about the fruit itself.

http://www.miamiherald.com/living/home-garden/article1977019.html

And here are a couple of videos about cutting and eating them.

 

This lady’s enthusiasm is truly infectious:

If you ever taste any of these exotic fruits, please let me know how it was!  ;->

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Japanese Sandman

 

What?  She’s gone ’round the bend for sure this time.  !!! ;->

Every Sunday we have a really special brunch.  It usually looks very similar to what you see above, so I don’t often write about it, but today we enjoyed it so much more than usual that I want to talk about it some.

First . . . ??Japanese Sandman???  What does that have to do with anything?  Not a lot, actually, but it is the little things like this that bring us such great happiness.

We listen to Pandora when we have meals, and have a shuffle of music from our favorite eras – the 20’s, 30’s, and 40’s.  We were listening away today, while enjoying the above repast, when Benny Goodman and His Orchestra started belting out “Japanese Sandman”.  Usually we hear it by Paul Whiteman, and were delighted to hear a new version.  This is one of DH’s favorite songs, and he was totally delighted to hear a new version of it.

We reflected on the happiness that we feel with our lives – the wonderful food, companionship, and contentment that we are blessed with – and wished this same happiness for all of our friends.

 

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Pan o’ Peppers

 

By now everyone probably understands that we really do love peppers . . . not hot peppers, but these lovelies.  It makes me happy just to look at this picture and remember how delicious these peppers were in the stir fry that they engendered.

I can see why so many countries use these colors in their flags.

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