Blizzard Birds 2-2-11

I have been wanting to get a shot of one of our Bluejays but they are quick to leave as soon as the door is opened.  Had to get this shot through the kitchen screen.

While I was at it I spotted one of our male Cardinals waiting his turn behind all the Redwing Blackbirds and Starlings.

My first trip to the pawpaw patch…

I am always on the hunt for wild edibles and so far, since Stacy has been here, we have found blackberries, pears, crab apples, wild plums both mexican and sand plums, the longtime favorite morrell mushrooms and now the paw paw.  My friend Steve A. took me to a little patch just so I could get a good close look at what I was trying to find.  I got’em now and I have lots of ideas of places to search so look out paw paw patches I am onto you.

There is more information to be found on this delicacy at: Kentucky State University Pawpaw Site.

But the number one question can be answered like this.

“Pawpaws have a creamy, custard-like flesh with a complex combination of tropical fruit flavors. They are most commonly described as tasting like banana combined with mango, pineapple, melon, berries, or other fruit. There is a considerable variety of flavors among wild pawpaws, ranging from awful to sublime. Most pawpaws taste good, some are truly wonderful, and a few are better for throwing than for eating.”

Just so you know the ones I found are pretty damn good.

Recipe: BTT on Toast w/Cheese

So, I was frying up some bacon this evening and just muching when it hit me, the idea of a lifetime, I have to say I may have come up with the ultimate in sandwich.  It blends bacon and tuna salad, I have never heard of it have you?  Prepare to be amazed by the power of bacon!


In case you are interested here is my recipe for tuna salad.

  • 1 recycled butter tub (you don’t actually buy plastic containers do you?)
  • 2 cans tuna mostly drained
  • 1 generous handful of chopped walnuts or pecans
  • 1 good sized pile of course chopped dill pickle
  • 1 nice sized squeeze of cheap yellow mustard
  • 1 nice sized squeeze if REAL mayo.

Combine all ingredients and stir until well blended, then stir it again. When you get it all mixed up simply put the lid on the butter tub and stick it in the fridge, besides its better chilled a bit and this would most definitely make you sick if left to reach room temperature for any amount of time.


I forgot to get chips at the store the last time I went so it looks kind of bare there on the plate all by itself.  It doesn’t matter,  it sure did eat good just the same.