Copyright Piacere - Food & Travel without rules! 2018 - Theme by ThemeinProgress
Each year Scott Kelby hosts a worldwide photo walk. Organizers from photo clubs around the world select a location in their area to highlight . This year PBC Photo Walkers, a group that I’m a member of, choose Green Cay in Boynton Beach, right in my back yard. I joined about 50 photographers to photograph the nature preserve at sunset. The park is about 1.5 miles of boardwalk with various plants and wildlife abundant and easily photographed. The challenge is that the selection is not the best location for a sun set meet and this isn’t the best time of year to photograph animals or birds, as the migration has not yet begun. But having said that, it is important to search of interesting shots and challenge your skills.
There is a contest by Scott Kelby that the photographers can participate in and the selected photo’s will be posted on his website.
Here are some of the images I shot.
Wakodahatchee is considered one of the best sites to view birds in South Florida. Located in Delray, it has ample parking and a ¾ mile boardwalk that takes you over the top of wetlands where you can view alligators, turtles, fish and many different species of plant and bird life.
Saturday morning I joined my photography group to photograph birds. I’m not an early morning person and getting to the reserve at 7AM was an effort. When I arrived, I was very surprised to see that the parking lot was almost full, who else but a bunch of avid photographers would get up so early in the morning. I soon found out that the mornings are magic.
My group was already set up with huge lenses and having a great time enjoying each other and sharing technical information on how to shoot the birds. The sunrise was spectacular and the birds were active building their nests.
This is one of our favorite walks in the evening, but I am now a convert to morning walks.
Enjoy some of the birds of Wakodahatchee.
Florida has thousands of parks and reserves that offer magnificent opportunities to view wildlife and enjoy sport activities. Riverbend is located in Jupiter, (Palm Beach County), and is 680 acres of subtropical terrain, waterways and miles of trails.
The park offers wonderful hiking, bicycling, horseback riding as well as water sports like canoeing and kayaking. Riverbend is a unique blend of outdoor activity opportunities lending itself to both young and seniors.
The self-guided trails are easy to follow and you will want to stop along the way to take in the beautiful views and reflections along the Loxahatchee River and the bird life that make it their home.
There are Chickee huts with picnic tables and grills available for your picnic outings. The park is open everyday from sunrise to sunset and has a visitors center equipped with trail maps and equipment.
If you are a visitor or longtime resident of Florida, visiting Riverbend Park is a wonderful blend of nature and sporting activities.
On my usual evening walk in Green Cay Wetlands, I stopped to look at a Anhinga bird. The birds are common in South Florida and swim underwater to capture fish. They are comical as they sit on a stump or tree spreading their wings in the air to dry. I noticed the beautiful pattern on its wings against its black body and thought this might be my close-up shot.
Each evening as I walk through one of 3 wildlife preserves that are close to my home, I’m accompanied by a variety of colorful birds that linger on branches, fly though the air with effortless grace and fill the landscape with beauty.
The sounds of tropical birds create exotic music as I walk along the paths and cannels. They come and go during migration and you wonder where they are spending the winter and watch them return to nest to bring into the world their new born.
They become familiar and you look forward to seeing the flurry of activity that always seems to be in motion.
Meet some of these beautiful species that live in my neighborhood.
Hunting season starts in September in Switzerland and the locals look forward to the hunt (Jagd). Switzerland strictly controls the hunt by setting limits to each species. The season lasts only about 3 weeks. Hunters bring their catch of mountain goat, wild boar, elk or deer to local butchers (Metzgerei). He prepares the animals into steaks, roasts, racks, bunderfliesh and hirschpfeffer, venison meat marinated in wine and a specialty here. It is not unusual to see a deer sitting in front of the butchers’ door waiting for him to arrive in the morning. After the hunter takes what he wants, the rest is sold by the butcher. If you are a good friend of the butcher, you can make your selection early in the season and have him store it for you in his freezer for the rest of the winter. When you want it, just give him a call and he will have your selection ready and waiting for you.
This is the start of Fall and the Alps are amazingly beautiful with the trees turning yellow and rust tones and light dusting of snow on the mountaintops. The anticipation of winter on its way moves people here. Winter is the bread and butter season in the Alps. The excitement begins with the hunting season, when the slow summer goes back to sleep and the cool air means getting the hay cut and into the barns, grapes harvested and the hotels and ski operations start preparations for the winter tourists.
Venison is traditionally served with spätzli and caramelized chestnuts. Spätzli is a thick batter that is scraped off a wet board into boiling water. It is similar to dumplings except looks more like pasta. Spätzli is a Swiss specialty and I can’t imagine venison without it. It also goes well with other meats and once you have learned to prepare it, you will find that when you are looking for something different to take the place of pasta or potatoes, spätzli is a very good substitute. The Austrians, Germans and Italian have their version of spätzli, but they are all pretty much the same except maybe for the size.
There is a gadget that is available to make spätzli but it is so simple by hand that I think it is a waste of money and effort to use it. I like the old fashion way.
Prep Time: 10 minutes
Cook Time: In boiling water approximately 2 minutes per späzli batch
Yield: 4 Servings
2 cups flour
1/2 cup milk
1/2 cup water
1 teaspoon salt
2-3 tablespoons butter
Prepare a large pasta pan of boiling salted water. Mix the flour, egg, and water, milk and salt. The batter should have the consistency of thick pancake batter.
Dunk the board into the boiling water so that the board is wet.
Place a ladle full of the batter on the wet cutting board.
Holding the board over the boiling water, scrap small amounts of batter about the size of ziti macaroni into the boiling water. When they float to the top, which takes about 2 minutes, remove them to a dish. Toss them immediately with some butter to prevent them from sticking and continue finishing each batch.
When you are ready to serve, put a tablespoon or two of butter into a frying pan and toss the spätzli with the butter until they are warm.
Note: You can mix mashed beats, spinach or carrots etc. into the batter to make different colors and flavors. Broth can be substituted for the cooking water.