Supposedly Gadwalls are pretty popular all throughout Colorado, year round. But I only see them on rare occasions. They like the colder weather and temperatures, so when the mercury drops, they tend to stop by and say hi. They are cousins to the Mallards, but not nearly as colorful.

I just love all the wildlife variety we have here on our lakes. Although I can easily NOT see the unwelcomed guests like the one I saw in my garage yesterday, and I would be very happy. http://A VERY Unwelcomed Guest

I could easily live on bread and butter alone. It doesn’t even matter what kind of bread. I LOVE breads of all kinds. I love baking breads of all kinds too.

When I made my short ribs with winter vegetables Short Ribs with Root Vegetables, I also baked some bread to go with it. I made a quick bread with beer, basil and Parmigiano cheese. I am not a beer person at all, but I do cook with it on occasion.

This bread is similar to a biscuit, but it is a loaf bread instead. It was very light and moist and full of flavor. It is also very easy to make too.

Beer Bread with Basil & Parmigiano Cheese

This delicious, quick and easy bread only takes a few basic ingredients to make. I always use the dried buttermilk, that I mix with regular milk, when a recipe calls for buttermilk.

You can use any kind of beer. Neither Larry nor I are beer drinkers, but we usually have some on hand for guests. I just picked up the first beer I saw in the fridge. Changing the beers will give more variety to the bread as well, so every time you make it, it will have a slightly different flavor.

2 cups flour

3 tsp baking powder

3/4 tsp salt

1-2 tsp fresh basil, chiffonade or 1 tsp dried basil

black pepper to taste

1/2 cup grated or shredded Parmigiano cheese

1/4 cup olive oil

3/4 cup beer

1 egg, lightly beaten

1/4 cup buttermilk

Preheat the oven to 400*F or 200*C.

Spray a loaf pan with cooking spray.

Combine the flour, salt, pepper, baking powder, basil and Parmigiano cheese together, and mix well. Make a well in the center of the mixture.

Combine the buttermilk, egg and olive oil together and mix well. Pour the egg mixture into the center of the well. Then add the beer as well. Start mixing from the inside out until all the ingredients are just mixed together. DO NOT overmix or the bread will be tough. Pour the batter into the prepared loaf pan and evenly spread out in the pan.

Bake for about 45 minutes, or until the bread is golden brown and firm to the touch. Allow the bread to cool for a few minutes before removing from the pan and slicing. This bread is best when served warm, smeared with butter.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I HATE snakes! I am VERY phobic of them; always have been. Earlier today, I was going into my garage for something, and this is what I saw. I had a VERY unwelcomed guest right by my car, in my garage. Needless to say, I turned right around and went right back into the house ASAP! I think it is a garter snake. I don’t really care what it is though; it is NOT welcome! I have not, and will NOT step back in my garage until Larry comes home and gets rid of it. The really odd things are, 1) it is very late in the season, and 2) this is the first snake I’ve seen all season. But WHY does it have to be in my garage??????

Animals do the darnedest things sometimes. Sometimes all you can do is just sit back and watch, and let them do their thing. I thought it was so funny to watch the geese all getting into line. It was taking shape like a military formation would. They were just oblivious to me as I stood back and watched and took photo after photo.

It almost looked like they had a drill sergeant giving them orders.

I think they are ready for duty.

Have a great day and make everyday great. ‘Til next time.

When Larry had the smoker going, he also smoked some ribs, both short ribs and spare ribs. Normally, I am not a big rib fan, particularly spare ribs. But I do like the short ribs on occasion. Even though they were smoked, they still needed a little extra cooking time to soften them up a bit. I found this delicious winter recipe that hit the spot. It was braised with beer and winter, root vegetables.

Short Ribs Braised with Beer and Root Vegetables

Preheat the oven to 400*F or 200*C.

Spray a baking dish with cooking spray.

2 lbs boneless short ribs

3-4 carrots, peeled and cut into chunks about 1 inch in size

1 turnip, peeled and cut into chunks about 1 inch in size

1-2 large parsnips, peeled and cut into chunks about 1 inch in size

2 -3 potatoes, peeled and cut into chunks about 1 inch in size

1 onion, diced medium

1 TBSP garlic

2 cups beer

3 cups beef stock

1 tsp dried or 1 TBSP fresh of each, or any combination thereof – thyme, oregano, rosemary and sage

1 TBSP paprika

salt & pepper to taste

Since my ribs were smoked, I did not need to brown them, but if you are starting with uncooked ribs, brown them completely first in hot oil.

Toss all the vegetables together and spread out in a single layer on the bottom of the prepared pan.

Add the cooked ribs on top of the vegetables.

Combine the beer, beef stock, herbs and seasonings and mix together well. Pour over the ribs and vegetables. Cover with aluminum foil and roast for about 1 1/2 hours.

When the vegetables are cooked and the ribs are tender. Serve them in a bowl, so not to waste any of the delicious broth, over your choice of noodles, mashed potatoes, rice, barley or couscous. I chose to serve it over couscous this time, with a smooth red blend and some beer bread on the side to make a perfect, warm winter’s meal. I really like the couscous or barley options the best, since they really bring out the flavors and characteristics of this warm winter stew. The focus is on the ribs and vegetables.

Have a great day and make everyday great. Stay safe, stay well and stay warm. ‘Til next time.

Every season has its own charm. And our animals know that too. We have seasonal “guests” that come for their time, then off they go. I am getting more and more of my fall and winter water fowls back. They will now be with us until spring. My Ringnecks are among my seasonal guests that are starting to arrive too. I saw my first ones for the season yesterday.

Every season has its own charm and beauty. Don’t miss anything the seasons have to offer. Savor it all and enjoy it while you can. 🙂

When Larry smokes, he smokes. He makes sure he fills up the whole smoker with all kinds of meats. This time he smoked chicken, ribs and corned beef. He’s becoming quite the smoker.

We had the chicken earlier, with the pasta, Light & Creamy Pasta Chicken & Vegetables. Next on the menu was the smoked corned beef. Normally, I am not a big corned beef fan, but I really like it when it is smoked. We still cooked it in the slow cooker for about 3 hours too, even after smoking it, to maker it nice and tender.

I topped the corned beef with some leftover mustard cream sauce I had and served it with mashed potatoes and Brussels sprouts with apples, bacon and a honey mustard dressing. It was like having a St. Paddy’s Day meal in November. 🙂

Brussels Sprouts with Apples, Bacon and Honey Mustard Dressing

I think Brussels sprouts, apples and bacon is such a great combination. And mixed together with a honey mustard dressing just really makes all the flavors come together.

The Dressing

1/2 cup olive oil

1/4 cup apple cider vinegar

2-3 TBSP apricot balsamic vinegar, optional

2 tsp garlic

2-3 TBSP honey

black pepper to taste

1 TBSP Dijon mustard

1-2 tsp spicy brown mustard

Whisk everything together and set aside.

1 lb Brussels sprouts, cut in half

1 apple, peeled, cored and diced

3-4 pieces cooked bacon, cut into small pieces

1 shallot, sliced very thin

olive oil and butter for cooking

Get a large skillet very hot and add the butter and olive oil. Add the Brussels sprouts and cook for about 7 minutes, or until they start to brown, stirring frequently. Add the apples and shallots, and continue to cook for an additional 5-7 minutes, stirring frequently.

When everything is cooked, remove from the heat and toss in the cooked bacon crumbles. Add enough of the dressing to give it flavor without drowning everything in the dressing and toss thoroughly. Serve immediately after.

I know not everyone likes Brussels sprouts, but if you do, I promise, you are going to love this recipe. It’s full of color, taste and texture.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I am seeing a lot of my Hooded Mergansers again. They are starting to come back for the season. They are beautiful water fowl. I mostly see the males, and they are noted for their gorgeous “hoods” and colors.

I see the females too, but not as often. Today, I got some great shots of Mrs. Merganser. Usually she is pretty shy. But today, she was posing for the camera. It’s hard to believe these are the same species because they are so different, but they are.

It is Veteran’s Day, the 11th day of the 11th month, in the 11th hour. Veterans Day, formerly known as Armistice Day, was originally set as a U.S. legal holiday to honor the end of World War I, which officially took place on November 11, 1918. In legislation that was passed in 1938, November 11 was “dedicated to the cause of world peace and to be hereafter celebrated and known as ‘Armistice Day.'”. Veteran’s Day is dedicated to honor all those military personnel who are alive and living a retired life and is a celebration to honor America’s veterans for their patriotism, love of country, and willingness to serve and sacrifice for the common good.

In Flanders Fields

by John McCrae, May 1915

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

My dad was not alive during the times of WWI, but he did fight in WWII. He was fighting in North Africa at the age of 14, as a member of the Australian Army. Though he was not an original member of ANZAC, he was still an ANZAC. The ANZACs were the combined Australian and New Zealand armed forces, the corps that served with distinction in World War I during the ill-fated 1915 Gallipoli Campaign, an attempt to capture the Dardanelles from Turkey. In 1916 Australian and New Zealand infantry divisions were sent to France. My dad lost a lot of uncles in Gallipoli.

My daddy in 1939 in Prince William Island, Melbourne, Australia, right before being deployed to North Africa.

My poppy painting and tribute to those who fought, served and sacrificed.

Thank you to all who served and sacrificed. You are not forgotten. I am eternally grateful. God Bless you all, always and forever.

I will never forget our Veterans and all they have done for us.

I admit, when looking for new recipes, I am often swayed by the pictures of the recipe much more so than I am by the actual recipe. I think I am a pretty good cook, and I think a lot of my recipes are better than some of the recipes I find. Last night, when it came time to making dinner, I thought I had found this new twist for a chicken and pasta dish, based on the picture. It looked so good and festive. But once I read the recipe, I realized I make this all the time, only better. I still followed the recipe, for the most part, and it was still very good. It just wasn’t a new recipe like I had hoped.

Another positive is that it is a lighter, slightly healthier version of a rich cream sauce. The only major difference between this new recipe and my own is that it adds chicken broth to the sauce, which indeed definitely lightens it up. For calorie counters and people who don’t like things so rich and creamy, this is a good thing. And I definitely DO need to start lightening things up in a major way. I also tend to add more vegetables and heat as well. And sure enough, I did both this time too.

What really inspired this dish was Larry had the smoker going again, and had smoked up some beautiful chicken. I have no idea what he used as his rub. He claims it is a secret.

Light & Creamy Pasta with Chicken & Vegetables

1 lb cooked pasta of your choice

1- 1 1/2 lbs cooked chicken

8 oz sliced mushrooms

1 onion, diced small

1 TBSP garlic

1 red bell pepper, diced small

1 cup corn

1 cup chicken broth

1 1/2 cups heavy whipping cream

salt & pepper to taste

3/4 cup shredded or grated Parmigiano cheese

salt & pepper to taste

1 tsp dried thyme and/or marjoram or 1 TBSP fresh, chopped

olive oil and/or red pepper olive oil for cooking

Get a large skillet very hot, then add the oil(s), vegetables and seasonings. Cook for about 5-7 minutes, or until the onions are translucent. Larry wanted corn, so we added corn. We both love corn anyway, so that is a no-brainer. I always add stuff to my stuff. 🙂

Add the chicken broth and cream. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 5 or so minutes, stirring occasionally.

Add the Parmigiano cheese and mix together thoroughly. Mix in the chicken and re-adjust the seasoning as needed. Serve it over pasta and top with chopped parsley.

I served it with a little bread and a dry, oaky chardonnay on the side to complete the meal. The acidity of a dry white wine will help cut and break down the fats from the sauce.

!Mangia! !Buon Appetito!

Have a great day and make everyday great. Stat safe and stay well. ‘Til next time.