Ok, my sweet dear readers….Yep! we are still on Fall and Apples and Pumpkins and wait a minute…wait for it… Pears!!!! I really like pears and right now those wonderfully bronz-y colored bosc pears are showing up in roadside stands, […]
Hearty Beef Soup with Lentils Ok, my dear readers…it appears I’m going all out with the “Fall/Pumpkin/Apples/Hearty Soups this year. It seems that my posts are spilling over with Fall foods. I’m sorry, the Fall Season and I are just […]
Hey my dear readers…..It is October and of course Fall and Apples and Squash and Pumpkin and….well, you get the idea. We do have a change of seasons in Florida. albeit ever so slight. Have you ever stepped outside and […]
#ForeverRoyal! It is raining here,…. again…..which are the effects of tropical storms swirling around in the Atlantic Ocean, sending cool breezes and gentle rains our way. But I won’t let rain dampen my sporting spirit. Yesterday, my dear readers and […]
Individual Home Made Chicken Pot Pie… I love chicken pot pie and they really are so easy to make. They can be made in any amount and that is one of the conveniences that I find the most helpful. Yesterday […]
Ok, my sweet dear readers….Yep! we are still on Fall and Apples and Pumpkins and wait a minute…wait for it… Pears!!!!
I really like pears and right now those wonderfully bronz-y colored bosc pears are showing up in roadside stands, farmers markets and supermarkets!
They are here for such a short time…and they just call out my name when ever I see them.
Perhaps it is their shape…you know how “they”, whoever “they” are….say a woman’s body is apple shaped or pear shaped? Well, I do believe my body can be described as pear shaped…thanks to the gene pool of my grandmother and aunt!
Perhaps that is why I relate to these odd shaped fruits. 😉
How about a little Pear 101?
I bought a couple different varieties, even though I am drawn to the Bosc pears.
Don’t ask me why, but them seem more “Fallish” than their common green counterparts, the Bartletts. (they are the pears most often seen in supermarkets and in the canned variety)
Pears are a very healthy fruit….they can be responsible for reduced Diabetes 2, heart disease and cancer risks. Pears are easily digested due to the low acid nature of this rotund fruit and they are considered hypoallergenic.
The descriptions below are the pears that I purchased at one of our farmers markets.
- Bosc: cinnamon brown-skinned pears with long tapered necks with a honey-like but complex flavor
- Red Anjou: reddish maroon in color and high in anthocyanins and are especially gorgeous in a salad
- Green Anjou: a widely available, compact, and short-necked pear. It doesn’t change color much while ripening, so you’ll need to use the stem test to see if it is ripe
What is the step test you may ask? One of the farmers was kind enough to enlighten me.
When trying to determine whether a pear is ripe, don’t start by squeezing the whole fruit. Instead, it is recommended that one gently press only at the top of the pear, near its stem. If that spot gives in to pressure, the pear is probably ripe for eating. If the flesh feels extremely soft, almost to the point of being squishy, the pear is overripe. Like most fruit, food safety commands one cook overripe fruit and not eat them raw.
Sooooo now that I have these pears….I got to thinking about Pear desserts….and there are many recipes. However, I decided to put pears in a cake…..much like we put apples in Apple Cake. There are two easy recipes at the following links:
And if pears would be a great addition to a cake….and chocolate is good anytime…why not add chocolate chips to this pear cake?
Perhaps the pear was placed just a little bit too low into the batter….in other words, don’t press your pear too deep into the batter!
Sprinkle with powdered sugar and your little cake is ready to be served! 😉 Breakfast, Tea time or Bedtime Snack!
Have a great and blessed day!
- 1/2 cup canola oil
- 3/4 cup sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup cake flour*
- 2 teaspoons baking powder
- 1/3 cup milk
- 4 pears peeled, halved and cored, two of them chopped up into small pieces, the other three intact but cored
- 1/2 cup mini or regular sized chocolate chips
- Preheat oven to 350 degrees. Grease and line the base and sides of a 9 inch spring form pan or use two 6 inch layer cake pans...OR you can use a 9X13 baking dish
- In a large mixer bowl, beat the oil, sugar, eggs and vanilla for at least 3 minutes. this adds the necessary volume, so don't skimp.
- Sift in half of the flour and baking powder and add half the milk and gently fold into the batter.
- Sift in the remaining flour and the milk.
- Fold in the pears and chocolate chips.
- If using two pans, divide the batter in half or if using one pan, pour the batter into a greased and floured pan.
- Slice the pears but leave in the shape of a pear and place gently on top of the cake batter. If I am making two layers, I place one pear on each layer...if I am making one round layer...I just decorate as I see fit....one in the middle with 2 placed randomly or 3 around the edges. Your choice.
- Bake for about 1 hour or until a tooth pick comes out clean...it may take a little longer depending on your oven temp
- Sprinkle the top with powdered sugar if desired
- I use a melon baller to core the pears and a potato peeler to peel them.
- If you do not have cake flour, you can make cake flour by mixing 4 tablespoons of cornstarch and 1/2 cup of all purpose flour?
Hearty Beef Soup with Lentils
Ok, my dear readers…it appears I’m going all out with the “Fall/Pumpkin/Apples/Hearty Soups this year.
It seems that my posts are spilling over with Fall foods. I’m sorry, the Fall Season and I are just having a moment… and I am embracing it. 😉
It is not like one can’t make these hearty chicken pot pies or beef soup with lentils any other time of the year. It is just that right now at this moment…it just feels right! It just wouldn’t be Fall otherwise. In my book,… Soups and Stews and Apple Pies are quintessential Fall Foods
So, I took my beef stew recipe….made it a crock pot recipe, and spruced it up a bit by adding a bit of spice. Well, maybe a lot of spice. I mean, it’s what I do. I tend to find a way to add red pepper flakes and green chiles to most anything. But then you already knew that didn’t you?
I added lentils in place of potatoes…you know, slow carbs-fast carbs? I really don’t care what kind of carbs…I just know that this soup tastes good…and it is filling….and it is comforting….you know, comfort food.
Do you my dear readers have a favorite Fall Recipe?
Enjoy this Wednesday and make it special….:)
- 1/2 cup all-purpose flour
- 1 tablespoons Montreal Steak Seasoning
- 1 pound beef chuck, cut into 1-inch cubes
- 4 tablespoons canola oil or grape seed oil
- 1 cup chicken broth
- 3 cups beef broth
- 2 carrots, sliced
- 2 stalks celery, diced
- 2 cloves garlic, finely chopped
- 1 large onion chopped
- 1 cup brown lentils
- 1 can Rotel tomatoes and green chiles
- 1 teaspoon red pepper flakes
- 3 sprigs thyme
- 1 bay leaf
- Combine the flour with Montreal Steak Seasoning
- Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the oil in a large saute pan over medium-high heat. Brown the dredged beef on all sides, Transfer the beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker.
- Add the remaining beef broth, carrots, celery, garlic, onions, tomatoes and green chiles, lentils, pepper flakes, thyme and bay leaf.
- Cover and cook on high for 8 hours or low for 4 hours. Remove the bay leaf and thyme sprigs before serving.
- The green chiles and red pepper flakes give this soup an extra kick. Yummy!
Hey my dear readers…..It is October and of course Fall and Apples and Squash and Pumpkin and….well, you get the idea.
We do have a change of seasons in Florida. albeit ever so slight. Have you ever stepped outside and just “smelled” Fall in the air? I have and it is definitely a bit crisper and cooler these days.
If I am talking too much about Fall, it is because I can’t help myself.
I do love all the seasons, but there is something about Fall that makes me want it to last and last and last.
But alas, it is only for a few short months… but there is so much good, comfort food just waiting to be made.
My kitchen loves the aromas and smells of Fall …especially when those wonderful cinnamon-y apples are baking in the oven between light flaky pie crusts.
Or a pot of soup with squash and pumpkin simmering in a crock pot.
OK…I don’t have all the bright oranges and yellows of Fall leaves outside, but I make up for it indoors with lots of Fall decor.
It is also a time for dress up for the little ones as they go trick or treating. Our church has a Harvest/Fall Festival which allows a safe way to celebrate this fun time and we feature games and food and costume contests with booths set up in the church parking lot!
I usually volunteer to make treats of some kind and this year I will fall back (no pun intended) on a tried and true “recipe” for a fun treat. I call them Happy Marshmallow Witches because they are not scary at all…they are happy!
And I don’t like scary! Ask the Captain what happens if he sneaks up on me! But that is another post!
Children love these little treats of sugary goodness and granted one does not want to do a sugar overdose….moderation is the key….one can still enjoy a pick-a-part treat.
I found this recipe in an old Taste of Home Magazine many moons ago and it is still good to this day!
So combine your marshmallows, coconut, peanut butter cups and kisses and make little happy witches!
If not for your trick or treaters….then make them just for you!
Have a great day!
- 1/2 cup vanilla frosting, divided
- 36 miniature semisweet chocolate chips
- 12 large marshmallows
- 1 drop each green, red and yellow food coloring, optional
- 1/4 cup flaked coconut
- 12 chocolate wafers
- 12 miniature peanut butter cups
- 12 milk chocolate kisses
- For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
- For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
- For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
It is raining here,…. again…..which are the effects of tropical storms swirling around in the Atlantic Ocean, sending cool breezes and gentle rains our way.
But I won’t let rain dampen my sporting spirit.
The Royals clinched their division about 10 games ago and really the last games have been a formality…and winning a few and a couple teams losing a few (like Toronto Blue Jays) assured the Royals of being able to play the rest of their games…(play off games and world series ….should they make the Series) at Kaufmann Stadium right there in Kansas City.
Baseball is like any sport….nothing is guaranteed and predictions at the beginning of a season are much like the weather report. Some days one is shoveling a foot of a 10% chance of snow from their driveway!
Have a great Monday….
Individual Home Made Chicken Pot Pie…
I love chicken pot pie and they really are so easy to make.
They can be made in any amount and that is one of the conveniences that I find the most helpful.
Yesterday was one of those days that did not allow a lot of time to prepare dinner and individual home made pot pies seemed the perfect answer.
Last year, I found these individual crocks in a craft store of all places….and since the price was more than reasonable….I bought all they had …which was an uneven number…. which I almost never do…. but then, oh well.
And it doesn’t hurt that they are cute too…. 😉
After draining the chicken thighs…and you can use any pieces of the chicken you prefer, I believe the thighs are tastier than the breast meat, but that is only my preference!
That sentence was awfully long, so allow me to start over…..After draining the chicken thighs (and saving the broth) allow them to cool and cut the meat into bite-sized pieces.
Meanwhile, I had some leftover veggies and I added a bit of chopped onion and potato and made a white sauce with cornstarch and milk.
The handy dandy printable recipe is below just waiting for whatever ingredients you would like to use.
If you prefer beef…use a beef broth instead of chicken broth.
I have even used ground beef with a little rice and onion. I did use a tomato based sauce.
My dear readers, let me know if you love pot pies, and if you do….what is your favorite?
Have a great day.
- 2 chicken thighs
- 1 cup chicken broth
- 2 tablespoons chopped onion
- 1/4 cup of peas, cooked
- 1/4 cup of carrots, cooked
- 1/4 cup of diced potato
- salt and pepper to taste
- 2 tablespoons of cornstarch mixed in 1/2 cup of heavy cream or milk
- Puff pastry
- 1 teaspoon of melted butter for top of pastry
- Cook chicken in chicken broth and 1 cup of water for about 20 minutes or until chicken is cooked
- Drain and dice when cool
- Meanwhile place the potatoes and onion in the chicken broth and cook for about 6-8 minutes
- Add the peas and carrots and the cornstarch mixture and gently boil until thick
- Add the chicken to the veggies and ladle into one large baking dish or individual crocks
- Top with the puff pastry that has been rolled and cut into circles or whatever size you need for your baking dish
- Brush with melted butter and place in 400 degree oven for 15 minutes or until pastry has brown and puffed.
- You can use any veggie or meat you like for these pot pies. If using beef, use beef stock instead of the chicken broth. Yummy!
The Circle of Life….
My dear readers, for those of you following the beautiful, majestic Bald Eagles of SW Florida along with me, ….the news is sad today.
Ozzie has died.
You will remember that Ozzie had been injured and rehabilitated and released back into the wild.
He was spotted at his nest a couple weeks ago, but his mate for life, Harriet’s new found “friend”…named Frequent Visitor…fought Ozzie in an aerial battle. Many thought Ozzie would be okay, but apparently his injuries were more severe as he was found in a North Ft Myers back yard unable to fly.
I knew this was “big news” here in SW Florida, but newspapers from around the world talked about Ozzie. USA Today and The Washington Post just to name two.
Ozzie and Harriet had been together for over 20 years, raising many little eaglets.
The video camera installed in 2012 captured so many real life moments of this pair of eagles as the 24 hour live stream attracted more than 40 million views from all over the world…and Ozzie and Harriet became this region’s most celebrated couple.
Yes, I not only visited the nest site to see them in person, I also sat mesmerized watching the day in and day out happenings of an Eagle’s nest.
As I reported in another post, Harriet didn’t know that Ozzie had been injured and he was gone from the area for several months. When he returned on the 19th of September…I was thrilled that at last these two eagles would be reunited.
However, the young Eagle who Harriet allowed to be around her challenged Ozzie for Harriet’s affections.
I felt at the time that Harriet was just “allowing” FV or Pretty Boy as some nest watchers have named him…to be around while waiting for Ozzie. He was so much younger and very inexperienced. She had to teach him so many things…but on the day that Ozzie returned, all three eagles were in and out of the nest area and tension was high.
The challenge became an aerial battle between the two male eagles and at one point, Harriet flew off after Ozzie and they both disappeared behind the church that is adjacent to the nesting area. The photo above was taken by Desiree Deliz.
I believe that was the last time the two were together and who knows what took place out of the camera’s lens.
I would like to think Harriet sensed that Ozzie was hurt and knew that the circle of life goes on…and perhaps they said their good-byes.
I don’t know, but tears are rolling down my cheeks as I write this.
Below are links to other posts of Ozzie and Harriet.
Picnic in the Rain?
Possibly! You see, the Captain and I are hosting a Picnic in the Park…..
I keep wanting to burst into song….“the sun will come out tomorrow….bet your bottom dollar its tomorrow”!
But we need the sun for today, not tomorrow!
It’s not just a little drizzle, but really raining and the Captain and I are making home made ice cream!
We are definitely churning ice cream, but I am cheating and using my electric ice cream maker instead of the hand crank White Mountain.
Which also means, one has to have someone sit on the top of gunny sacks and towels to help steady the freezer while strong armed men take turns cranking the ice cream.
Today, that ain’t happenin’….so we have the handy-dandy-in-case-of emergency-electric freezer that someone’s grandma uses.
Oops, I guess that would be me. 😉 (I have always had the electric one for a back up to the real home made ice cream)
Our group of friends are meeting at this park…. along the Caloosahatchee River,….no, not the Swanee River…. but it will work! We will meet at one of two shelter houses…. or perhaps the gazebo for a picnic for two.
We do have barbershop quartet music (via CD) and I suggested period dress if desired. The Captain has a striped red and white vest with red garter arm bands, red bow tie, a straw hat and a cane….so don’t be surprised if he breaks out in song with “Sweet Adeline”, or “Down by the old Mill Stream”.
It should be fun if it stops raining…..or even it it doesn’t.
Ice cream maker is slowing down….it is electric you know. ;(
And it is still raining……in sunny Florida!
Have a great and blessed Tuesday my dear readers.
- 6-8 eggs (if hens laid large eggs, use 6)
- 2 1/2 cups of sugar
- 1 quart of heavy cream or if you need to... use half and half
- 3 tablespoons of pure vanilla
- 1 teaspoon of pure lemon extract
- enough fresh milk to fill a gallon and half canister.
- Mix the beaten eggs and sugar together
- Add the cream or half and half
- Add the vanilla and lemon extract
- Pour mixture into ice cream canister and situate the dasher in the center
- Add enough fresh milk to fill to the line at the top of the canister.
- Top with the lid and place in the ice cream freezer bucket.
- Alternate rock salt (ice cream salt) and crushed ice until you reach the top of the freezer
- Start cranking and hand crank until you can no longer move the dasher
- Pack the freezer with gunny sacks or towels and set under a shade tree to ripen.
- Wait at least an hour before serving.
- *Dasher can either be left in or pulled out before ripening/hardening.
- It was always hard for us kids to wait for the ripening process, which is why our family chose that time to have our picnic first.
- Also, I find that it helps the custard to "come together", if it is mixed up and put in the fridge for several hours (or overnight) before cranking.
- *Some people prefer to pull the dasher out before ripening, which always gives the kids a taste of what is to come as they "lick" the dasher free of excess ice cream...but I feel like it is less of a mess if one waits until the ice cream has "hardened/ripened)
- You can use an electric mixer, but I don't believe the ice cream gets as hard or tastes as good. But it is your choice.
Splendor in the Skies…
Fall is here and bringing with the season, cooler temperatures and spectacular happenings in the awesome skies.
Last night, as you know, the Sun, the Earth and the Moon lined up in a row to put on a light show in the sky, and people all around the world looked up to watch the amazing lunar eclipse.
Unless you live under a rock, you know that this eclipse was special. It was called a supermoon because it was one of the eclipses closer to the earth which made it look particularly large in the sky. The last supermoon total lunar eclipse occurred 33 years ago.
Here in our little SW Florida city, our view was blocked by unusual cloud cover… with only quick glimpses, as the moon peeked in and out from under those clouds, as if teasing us….with the promise that there is more to see.
Our children, from other parts of the country, were snapping photos and sending them to us.
Whatever did we do without Smart Phones?
The Captain and I decided that such a special event last night deserved a special sunrise breakfast this morning. We drove to one of our favorite spots and we were able to see even more splendor in the skies.
Have a great and wonderful beginning to your week, my dear readers.
Life is good.
Prime Rib Done Right!
One of my favorite cuts of meat is the Prime Rib…yep, that wonderful slice of tender, juicy meat that is cut from a standing Rib Roast.
Not too many people tackle roasting this cut of meat and it is rather quite simple, which is why I am sometimes baffled that many restaurants overcook it. Perhaps it is because they overcook it to begin with or perhaps more people like it well done.
I do not. I like mine medium rare.
In fact, I have only found one restaurant, and it is a chain, that makes perfect prime rib and that is Outback Steak House.
The chart below is from the Menu at Outback…..and it is really pretty accurate, at least to the way I call the done-ness of steaks or the temperature guide as it is called here.
Pardon my shadow…actually my hair shadow as the lighting in the restaurant wasn’t really that great! As I said, I like my steak and prime rib, medium rare. Many restaurants serve it to me medium well. Ugh! Which is why, it is easier to make it yourself!
So lets talk about this cut of meat.
If you don’t already know where this cut of meat is in the food chain….then, let me show you where the Rib Roast (prime rib) is located. Please see the chart below.
Living in New Mexico, we raised our own Santa Gertrudis beef…..and I was spoiled on choosing exactly how I wanted the beef butchered. If you look at the above pic, the yellow section houses the back ribs, rib eye, rib roast and short ribs.
One reason the prime rib is so great tasting and full of flavor is the prime rib offers a generous amount of marbling, which contributes to its juiciness and flavor. I like to choose a roast that has bright red meat and milky-white fat that is evenly distributed around the cut and on the ends.
Ask your butcher to remove the bone if you do not want to cut it off before serving. He will also tie the bundle of meat with string or twine if you ask him. I personally prefer the bone in when cooking the prime rib.
Now here is the important part…..Do not remove all the fat from around the roast. Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat so leave it on. Your butcher should have removed any excess fat. But if it makes you uncomfortable, then by all means remove what you like.
I wish I could solve all my rib and fatty issues by just turning ….oh, never mind! 😉
The small end is where a butcher produces boneless rib eye steaks, (or bone in rib eye steaks) and the large end yields Delmonico steaks.
The key to a tender cut of meat is low and slow…..some will say to use a very hot oven but I find the method described in the printable recipe below works best for me.
After roasting the standing rib roast and I have let it rest for about 20 minutes, I cut close to the bones and with one fell swoop….I leave the bones with some meat attached as one large bone-y piece. This is excellent for the stock pot or for just snacking. Yummy!
If you have never tried to make a prime rib roast before….I suggest you try it. That is if you love Prime Rib. Or go to your favorite steak house and have them do the work for you. But trust me when I tell you that you will like it much better when you make it yourself. 😉
Have a great and blessed day!
- 1 three-bone Prime Rib Roast (Have your butcher bone, roll and tie with string)
- 1/2 tablespoon dried thyme
- 3/4 tablespoon dried rosemary
- 2 tablespoons freshly cracked tri-color pepper or freshly ground black pepper
- 3/4 tablespoons garlic powder
- 3/4 tablespoons onion powder
- 1 1/2 tablespoons kosher salt
- 2 tablespoons olive oil
- Preheat oven to 250 degrees
- Rub olive oil all over the roast
- Mix the seasonings together and rub all over the meat and let set for about 20 minutes
- Pre-heat a large skillet (I prefer a cast iron skillet) on high.
- Sear the roast on all sides... about 3 minutes per side or until the meat starts to develop a dark crust.
- Make sure the meat is bone side down and place the skillet into the oven. Be sure to check the liquid level in the pan occasionally and add water to keep the skillet from boiling dry, if necessary. This additional water will be needed if you make the Au Jus.
- Roast the standing rib roast until a meat thermometer inserted into the thickest part of the meat reads about 130 degrees (this will be about 25 minutes per pound).
- Remove from oven and allow the roast to rest for about fifteen minutes
- Cut the twine, remove the bones and carve. I like to cut off the bone first and then slice the prime rib but you can slice first and then trim the bone.
- Serve with horsehradish on the side or the Au Jus or both!
- Strain drippings from skillet, skim fat from drippings. Place skillet on medium high heat and add in drippings, stir to de-glaze by adding in 1 cup of beef stock (or wine) and let the liquid reduce by about 1/3. This will take about 5 minutes on steady boil, stirring occasionally. Remove from heat and stir in about 2 tablespoons butter. taste for salt and pepper. Strain (or just pour as is) and pour into a gravy boat or individual soufflé cups.
- The Au Jus is optional and sometimes I want it served with my prime rib and sometimes I don't. I just want the flavor with no additions...other than perhaps horseradish!
- Also, know that the rarer pieces of meat will be in the center so if you prefer a more well done slice...the outside is your best bet. You can always toss the slice back in the skillet to "cook" a little more...but that takes away the wonderful flavor. ;)
He’s Baaaaack! Ozzie That Is!!!
I am so excited today! I mean really, really excited!
zie the eagle of Ozzie and Harriet fame has returned to the nesting area and of course you know…if you have followed my posts on this pair of eagles…..there is another Eagle (frequent visitor, also known as FV) and he has been helping Harriet with her nest. (See links below)
The headline reads: Bloodshed in Domestic Incident at Ozzie the Eagle’s Nest!….. and goes on to say:
“In fighting worthy of seasoned Air Force pilots, Ozzie the eagle, who vanished earlier this year after his release from rehabilitation, and the male eagle who swooped in to replace him were seen in aerial combat Sunday, with Ozzie getting the worst of the encounter.”
Ever the romantic, even with Bald Eagles…I want everyone to live happily ever after. Yes, I can remember (as far back as I can remember) saying after every story….and they lived happily ever after!
Sooooo Ozzie had been released from his rehabilitation of shoulder repair after flying into something (some seem to think the side of a moving train) ….. he flew near the area of his mate-for-life’s nest, but alas….then he disappeared. Some thought it was because he saw FV near his nest with Harriet, but no one really knows where Ozzie flew off to. He just flew the coup…pun intended! 😉
Harriet, in the mean time searched the skies for Ozzie….and again some have said that she thought he was dead so she allowed FV to help her feather her nest. He is a young bird and she has had to teach him most things. (Kind of like human life sometimes) hahaha!
On Monday, a “spotter” said he saw Ozzie fly over the nest again but there was no encounter. Another “spotter” said it appeared that Harriet screeched at FV because he got a bit too friendly. None of this is confirmed, but in my heart…I want to believe it is so.
Ozzie is a strong Eagle and he and Harriet have been together for a long, long time. I hope this little triangle is just a passing fancy and Harriet will say good bye to the younger FV.
More to Come….
Have a great and blessed day!