2017: An okay year for birds, part 1

It would be hard to beat 2016 as a year for new life birds, without making extensive new travel plans, and that we did not do in 2017.

We returned to Boynton Beach, Florida in late January, and discovered that it wasn't nearly as birdy as late February 2016 had been. It was disappointing, but we still had a wonderful time and managed to scrape up a few more life birds apiece. Knowing more about the region this time, we were determined to visit all three of the local wetlands within easy driving distance. (Not that we were dong the driving. Our wonderful friend Adam Castro did the driving.)

Loxahatchee wetlands is a tiny slice of the Everglades, a National Wildlife Refuge with a lovely nature center, lots of alligators, and a chunk of nearly-extinct cypress forest, all alongside encroaching farms. Just driving there, I was extremely lucky to spot a Crested Caracara flying across the road in front of us. Alas, no picture. Alas, Ed did not also see it. But the bird was utterly unmistakable in flight, with its short wings with a big white flash, its black-and-white head. Mind you, I'd never seen one. But I had memorized the image from the bird books, and I had zero doubt what I saw and shouted out as soon as I saw it.

There were Loggerhead Shrikes on the wires. No photos from either of us, but there's no mistaking their silhouettes. Definitely birds we want to see more closely in the future. [Spoiler Alert: WE DID, but 2 years later.]

Another bird we came to see was not a disappointment. Our first ever Pileated Woodpecker! We heard him before we saw him, as we traveled on the cypress forest boardwalk. You better believe we RAN towards the sound -- it was like someone hitting a big tree with a smaller tree. And there he was, in his pileated glory! Of course he flew off after we got only a few shots...

I hadn't been feeling well, so I stayed behind while Ed and Adam went chasing after gators. There is a nice deck with shaded benches behind the nature center, facing into the cypress forest. I sat and found a few warblers and gnatcatchers, which made me happy.

Then this happened. One of Florida's ubiquitous Turkey Vultures landed on the railing only a few yards away from me.

Then a few more showed up. And performed an aerial ballet in the wide clearing in the cypress forest that was right in front of me. I had seen one up close before, but not so many. Not like this. 

They are BEAUTIFUL. They are made of bronze and sunshine. 

They spent a good fifteen minutes lazily circling and drifting about in the clearing. A couple of them drifted away, a couple others landed to enjoy the sun. If I hadn't been feeling unwell, I'd have missed the show. Turkey vultures. Damn.

After Spouse and friend failed to find alligators, we departed and visited Wakodahatchee. Like Green Cay, this is another "artificial" wetland created for purposes of water treatment, surrounded by developments and shopping centers. The birds don't seem to mind.

The special thing about Wakodahatchee is how close you can get to LARGE BIRDS and their extremely um, adorable babies. Great Blue Herons and Wood Storks really are extremely large, and it's extremely startling to realize their nests are sometimes just a few feet away from the boardwalk.

There was a system to the mixed flocks in the low, broad trees. Great Blue Herons had the top of each tree -- one or even three pairs. Then Storks and Great Egrets below. Then Snowy Egrets, Cattle Egrets, Anhingas and Gulls crowding into whatever branches happen to be left over. Cormorants seemed to have their own trees to themselves. Wood Storks mostly had their own trees too. Iguanas hung out on the lowest branches nearest the water, not doing much.

We'd never seen colony nests like these before.

I'd also never seen a Great Blue Heron try to swallow a duck before.

And I hope never to see that again, anytime soon.
(For the record, he gave up, a turtle made off with the carcass, and then he tried again...at which point we got on with our lives and departed.)

Cormorants were everywhere, flying and swimming and diving and hanging out. One of them was another lifer, a Neotropic Cormorant. Yay!

It pays to pay attention to even common looking birds. You never know.

Alas, there was only one Roseate Spoonbill. Dat spoon, dat spoon, dat spoonbill.

We visited Green Cay again the next day, to witness what we already thought of as The Usual Assortment of wetland waders and swimmers. Lots of Anhingas, Common Gallinules, Blue-winged Teals, Great Egrets, Little Blue Herons, Tricolor Herons, Pied-billed Grebes, Gray-necked Moorhens, Green Herons, various swallows, Red-winged Blackbirds, Boat-tailed Grackles, Limpkins, White Ibises, Glossy Ibises, etc.(Pretty much the same birds as Wakodahatchee, but in different blends.)

Any visit to Green Cay is a good one, though.

Lamb: it's what's for dinner

Having grown up eating lots and lots of lamb, I'm happy to keep figuring out new ways of incorporating it into dinners. I'm lucky that Spouse also enjoys lamb any number of ways.

Lamb shanks are a favorite winter stew. They take 3 hours to cook properly, but it's worth all the trouble. My base recipe is onions, garlic and a few cups of durable chopped vegetables--turnips, carrots, parsnips, mushrooms, winter squash, cauliflower--plus either beer or wine as the cooking liquid, and generous amounts of whatever seasoning suits our fancy of the evening. I'm particularly fond of Herbes de Provence, Kofte Kebab spice, or sorta-kinda Italian herbs.

If you're lucky enough to find breast of lamb riblets, as I frequently am in my local supermarket, they are a bit of trouble but are absolutely delicious. They need VERY long roasting for such small amounts of meat, but it's nearly impossible to mess up. Just cut up the breast section into smaller pieces -- 3 or 4 ribs per piece -- season with salt & pepper and any spice mix you fancy with lamb, and lay them on a bed of onion, celery and carrots in a deep roasting pan. Roast at 350F for between 2 and 3 hours, which will seem ridiculous but honestly, it's necessary. The meat just won't be tender otherwise. The result is tender (but still slightly chewy) meat that falls of the tiny bones, with richly browned fat. Don't bother trimming before cooking: just be resigned to eating and ejecting some gristle. If there's enough meat to use a knife and fork, yay! Otherwise just pick up and nibble, same as any other ribs.

Roasted breast of lamb ribs with a lot of roasted veggies. 

My parents ate a lot of lamb mostly because it was cheap when I was a kid. My dad bought my mom a hacksaw JUST so she could cut up whole legs of lamb we bought on sale. Each leg fed us for over a week: steaks to broil or saute, hunks for stew, shanks to freeze until we had enough for another stew. Just roasting that leg entire was a treat for Easter. I still make roast leg of lamb if we're having company, but I usually buy a butt-half leg partially boned, or have the butcher bone the whole thing so I can stuff it with garlic and herbs. 

If I buy a supermarket boned leg, it usually comes wrapped in a string net, and is a royal mess that needs cleanup with a good sharp boning knife. All that lamb fat needs to come off. And that thick membrane, the fell, that covers muscle groups...you can't eat that, and the seasoning won't penetrate it, so you gotta use that knife and gently peel it all off. 

If roasting or stewing lamb is too much effort and the grocery budget allows, loin lamb chops are amazing. Tiny T-bone steaks! Thin ones can be pan-sauteed. Thicker ones can be pan-roasted (started on the stovetop, moved to the oven to finish).

But ground lamb is our favorite thing these days. There is so much you can do with it! I get that not everyone can easily find it, but if you have any kind of access to it, try it. It's mostly made from lamb shoulder meat. It's a bit fatty, that's unavoidable, but i

There are tons of lamb burger recipes all over the internet. ALL OF THEM ARE GOOD. You can't go wrong. I have settled on a simplified Ur-Lamb Burger -- ground lamb plus salt, pepper, seasoning of choice, 1 beaten egg per pound, 1/2 cup bread crumbs (either dry or fresh). I'm not fond of burgers stuffed with cheese bits, but YMMV. Bulgur and yogurt are nearly always good sides. Note that pan-fried burgers will end up swimming in their own grease. All you have to do is put them aside to drain them. Grilled burgers have no such problem, of course.

On days when seasoning and mixing and forming and cooking burgers is too much trouble, which is most days nowadays, I do what I've come to call a Lamb Scramble. You can call it whatever you like, and use ANY lamb stew, tagine or curry recipe as a starting point. Here's a mock-Moroccan dish I made with ground lamb, onions, garlic, butternut squash, olives and peas. (Probably a few other things I've forgotten.) Side here is mashed golden potatoes and golden cauliflower.

This lamb & butternut squash stew (from Cooking Light) is a great guide for experimentation. (Don't use beef stock! Use wine! Or beer! I don't care for so much liquid in this recipe anyway.) Use carrots instead of squash, use spinach instead of kale. When I made it, I used Kalustyan's KOFTE KEBAB seasoning in addition to the recommended spices, and the result really honestly tasted like kofte kebab, or doner kebab! (Oh, I also didn't bother to use the oven, I did it all stovetop.)

Pretty much any lamb curry recipe is faster to make using ground lamb. I tend to make what I consider Fake Curries, flinging a bunch of things in a saute pan after glancing at a recipe book. I gave up using lamb shoulder chops ages ago. The results my way are quicker and tenderer.

Tonight, I started with a pound of ground lamb and a bunch of Greenmarket veggies that needed to be cooked. Started by sauteing the lamb in olive oil, with lots of kebab seasoning. Added chopped onion and red bell pepper (a banana pepper or poblano would be awesome too), a coarsely chopped zucchini, green beans (big ones, broken in thirds), some butternut squash noodles (which dissolved and disappeared), a chopped tomato and a couple of handfuls of baby spinach. I also had some freshly cooked fresh cranberry beans on the stove, so I added a few spoonfuls. It was a glorious, delicious mess. Served it with bulgur wheat. Forgot to serve some yogurt on the side.

Try lamb scrambles with: winter root veggie medleys, a meat-and-mushroom mix, springtime greens, summer tomato and peppers, or any combo thereof. Beans are a terrific addition, especially lentils and chickpeas if you want a Middle Eastern, North African or Indian vibe.

And, of course, the same goes for ground beef, ground turkey and ground pork.. for which there are no shortage of recipes out there.