Backyard Beauties

Audubon Society sent me an email of the 15 most popular birds and some info on them.  I picked these three pictures out because they really are beauties!  The Nuthatch below was cute, especially because one of their interesting behaviors is their habit of clinging upside down on tree trunks and limbs... 😀 

In addition to these pictures I'm sharing this heartwarming story of a woman who followed her heart.  I've always wanted to see a Condor.  It's on my bucket list. 

 Jan Hamber defied the norms of her time, helped save the California Condor, and at age 90 is still blazing a trail for other women scientists.

https://www.audubon.org/magazine/fall-2020/this-bird-lives-because-she-never-quit

Autumn Collage

This collage is done in watercolor, and is the first time I have ever painted something that I've created.  I collected the Fall leaves and took pictures, then designed this.  It is a 16x20.  A special thanks to my friend Steve for the frame.

 

An Autumn Walk

I wanted to share some pictures of my home, it's area, and my community.  

Everyone in my neighborhood decorates their porches.  For the Season, or the Holiday.

My home is off a country road.   

Here is my backyard view (I just put on a trek deck), and inside my home

So I hooked Tucker up and off we went for our walk in the neighborhood.  This is not a 50+ Community.

This planter was made by the owner, ceramic

Waterfalls

 I'm sharing these photographs, done by a favorite photographer of mine, Mish.  These are truly enchanting. Follow @mishmoments photography tweets.  

https://mishmoments.com/2020/10/13/au-train-falls-and-weeping-wall-alger-county-michigan/ 

Orecchiette with Garlic, Olive Oil, Spring Vegetables & Pecorino Romano & Zucchini with Toasted Almonds & Pecorino Romano

 2 separate recipes.  

Orecchiette with Garlic, Olive Oil, Spring Vegetables & Pecorino Romano

This makes 1 good sized portion or 2 small portions

3 ounces Orecchiette pasta

3 ounces asparagus, cut into 1/2” pieces

1/4 C frozen peas

Ham Steak or Chicken

1 1/2 TBS Extra Virgin Olive Oil

Pinch crushed red pepper flakes

3 garlic cloves, thinly sliced

Pinch salt

1/8 C shredded Pecorino Romano cheese

1. Cook pasta, drain
2. In same pan, heat oil and add onion & crushed pepper flakes, cook, stirring 3 minutes.  Stir in garlic, cook until lightly browned.
3. Add veg’s & cook until tender.
4. Add pasta & cheese

Zucchini with Toasted Almonds & Pecorino Romano

1/4 C olive oil

1/4 C sliced or slivered almonds

3-4 zucchini 

1/4 lb. pecorino romano cheese, grated or thinly sliced

1. Cut zucchini into lengthwise slices 1/8” thick.   Cut each slice into match sticks about 1/8” thick wide & 2” long.  
2. Heat olive oil in skillet on high.  Add almonds, stir constantly, 2 minutes until light brown.  Turn off heat.  
3. Add zucchini and toss until warmed thru, about 3 minutes.  Season with salt & pepper.
4. Shave pecorino with peeler and put on top of the zucchini.

Mediterranean Pasta with Shrimp

This recipe feeds 3 comfortably 

Mediterranean Pasta with Shrimp

1 lb. shrimp, peeled/deveined

1 C sun-dried tomatoes - not oil packed

1 C boiling water

1/4 C olive oil

4-6 garlic cloves, minced

1/2 tsp. Crushed red pepper flakes

1 TBS fresh oregano or 1/3 amount dried

1 can artichoke hearts, drained (14 oz. can)

1 sweet red peppers roasted (Cento, sliced, 4 oz. jar)

1 C pitted Kalamata olives, chopped

1 tsp sea salt

1/2 tsp pepper

1/4 C dry white wine (you can buy in 8 oz bottles)

4 oz. Feta cheese (I buy a good brand imported from Greece)

1/4 C parsley chopped

1/2 lemon

16 oz. pasta

Extra virgin olive oil, as needed, optional

1. Chop sundried tomatoes, soak sundried tomatoes  in boiling water for 15 minutes
2. Cook pasta until el dente
3. Prepare veg’s & shrimp
4. Drain sundried tomatoes, reserve water
5. In large skillet, heat olive oil, add garlic, pepper flakes, oregano until fragrant
6. Add artichokes, red peppers, olives and sundried tomatoes.  Season with salt & pepper
7. Add wine, reduce heat to low.  Cook, stirring occasionally 3 to 5 minutes.
8. Drain pasta, add little oil.  
9. Add Shrimp & feta to frying pan, cook over medium heat until shrimp are pink.
10. Sprinkle with parsley and juice of 1/2 lemon
11. Fold in pasta.  Add some reserved cooking liquid from the sundried tomatoes, if pasta seems dry.