April in American Falls

DSC07650
Originally uploaded by J Semenza

April to me is about springtime. Birds start returning, trees begin to bud. This April I spent a lot of time in Utah. On one of the few weekends I was home I went out to American Falls. Here I found many birds and much water.

Birds included:
Robins, Pelicans, Magpies, R. doves, M. doves, N. flickers, A-w Pelicans, Common mergansers, DC cormorants, Ring neck ducks, Great blue herons, Northern harriers, A. crows, White-crowned sparrow, Common loon, Coots, Mallards, California gulls, Swainson's hawk, R-t Hawk, House sparrows, Red winged blackbirds, and Red-breasted mergansers...

I loved finding an osprey near the fish hatchery. I know it was trying to find a way past the protective netting.

Best of all was surprising two bald eagles in the trees in the cemetary. The American Falls cemetary is set on a cliff above the river and the trees were on the cliff side. I'm sure those two birds were hunting/fishing. I was probably more surprised than they were. I did not expect them to be there.

Lentil Stuffed Zucchini

This post on "This is why you're thin" blog made me create my own lentil stuffed Zucchini recipe. The image is from their post.

I am using old lentils (don't ask me how old, I have no idea). I cooked 1/2 cup lentils in vegetable broth till they were just done. For me this was approx an hour. Your timing may vary. There is very little in the way of liquid remaining in the pot.

Saute 1/4 yellow onion till almost translucent in olive oil
Add 1-2 cloves minced garlic
Add 1/4 diced red bell pepper
Stir fry till onion is translucent and peppers are almost done.
Add this to the lentils in the pot
Add 1 tsp salt 1/2 tsp pepper (or to taste
Add 1/4 cup tomato based pasta sauce
Simmer briefly to reduce the liquid (I simmered it while prepping the zucchini).

Set oven to 350 degrees F
Scrub 2 zucchini,
Cut in half
Hollow them out putting the scooped parts into the lentil pot

Put zucchini in an oiled baking dish (I used olive oil)
Stuff them with the lentil mixture (If it is too soupy use a strainer to remove the excess)
Excess lentil mixture can be placed around the zucchini

Bake in oven for 15 minutes

Shred parmesan cheese approx 1/2 cup - 1 cup
Sprinkle over top and return to zucchini to oven for another 5-10 minutes.

I like to leave my zucchini quite crunchy so I only bake for 20 minutes. You can bake longer if you like.

I was surprised by how much Nick & I liked this. I'm not that fond of zucchini, and Nick isn't that fond of lentils.

Sisters & Birds

I left work a few minutes early and headed home. I was still not certain if I would drive down to Salt Lake City that evening or the next morning. As I started packing and getting things together I got more into the idea of getting there Friday night and NOT trying get up at 5:00 a.m. on Saturday. With the car loaded I took off, arriving at Rebecca's downtown apartment at 8:00 p.m. She met me downstairs and we headed for Sawadee Thai Food.

Sawadee has amazing food. For the first time I really, REALLY enjoyed the tofu parts of my pad thai. Rebecca says the trick is to drain the tofu, chop it up in cubes, and let it sit for awhile to finish draining (approx 1hr). You then fry it and add to whatever you want.

If you want to go to Sawadee it is located at:
754 East South Temple
Salt Lake City UT
http://www.sawadee1.com/

Hung out with Rebecca and her daughter + friend for awhile before going to sleep.

Woke up early, had too. Really wanted to go birding with the Great Salt Lake

Audubon group http://www.greatsaltlakeaudubon.org/ on their Inland Sea Shorebird Reserve (Kennecott Mitigation Property) field trip. It was really amazing the area is HUGE and normally off limits to people. I didn't count, but it seemed like hundreds of Avocets were present, along with the trifecta of teals and more:

American Avocets
Cinnamon Teals
Blue Winged Teals
Green Winged Teals
Great Blue Herons
Western Meadowlarks
Sage Thrashers
Northern Harriers
Northern Shovelers
Coots
Willets
Savannah Sparrow
Yellow Headed Blackbirds
Red Winged Blackbirds
Canada Geese (surprisingly few)
Eared Grebes
LEsser Scaups
Long Billed Curlews
Logger Head Shrike
Ruby Crowned Kinglet
Golden Eagle

And best of all a new species for me: Barn Owl!!

Outside of the field trip I also saw:
American Robins
Red Tailed Hawks
Starlings
Rock Doves
California Gulls
House Sparrows
Trumpeter Swans

And the cutest Wood Duck.

For Mammals, there were Pronghorns on the reserve and dozens of Mule Deer along I15.

I met some great people and ended up carpooling with a Yvonne from the Utah County Audubon group http://www.utahbirds.org/. She was very congenial and interesting. She has a spotting scope and so I got more information about them from her. The best surprise was the fact that there are Bird Festivals where there are field trips and classes and vendors and I gotta go to one!!

After birding I cleaned up and headed for Jessica's.

Jessica is very pregnant right now. She's having a girl and the little baby Rachel is expected to make her debut within the next few weeks. Thank heavens for Rebecca, she let me pay for half of a great present. She found a gorgeous sterling silver necklace with coin like monogram charms for each member of Jessica's family.

It was one of the best baby showers I have ever attended. Jessica's friends had set it up as an open house so people could come and go. There were presents and cake and veggies and it was only friends and family. I wish I coulda stayed longer.

More later...
Jenny

Shanna's Honey Vanilla Granola

Dry
4.5-5 cups oats (the big rolled oats, not quick oats)

Liquids and Flavors
1 tbsp vanilla

3/4 c honey
1/2 cup canola oil

1/2 tsp salt

1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.

After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.

Leave oven on, you'll be using it again in a minute.

2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.

3. Pour over the dry ingredients and stir till thoroughly coated.

4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.

5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).

6. Once cooled, break it up and store in tight container