I was sitting out on the porch this morning watching the birds at the feeder. You actually have to sit out early in the morning or late in the evening this time of year because it is hot, hot, hot and steamy, sultry, humid during the day.
There were several robins out in the yard and feeding at the feeder as well. You know, I always wonder if those robins are one of “ours.” Remember the robins nest we had on the porch? It was so wonderful. I hope to enjoy that experience again sometime – watching the robins build the nest, seeing the pretty blue eggs, seeing the first little ones after they hatched and then watching them grow as the mommy and daddy robins fed them and then finally watching them leave the nest.
I loved sharing that experience with you and today, I wanted to go back and revisit those sweet robins. Talk about a metamorphosis! How about this:
Here are the pics from the final two days.
The parents, particularly the dad will stay with the little ones for about two more week, showing them the ropes. After that, they are on their own. I’ve always loved robins, but, after this experience, I’ll never look at them the same again.
Today’s Lagniappe: Okra Rellenos
It okra time! From Southern Living 1997 Cookbook.
- 4 ounces Monterey Jack cheese with peppers
- 1 pound fresh okra (4-inch-long pods)
- 1 cup self-rising flour
- 1/3 cup self-rising cornmeal
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup dark beer
- Corn oil
- 1/2 teaspoon salt
Cut Monterey Jack cheese into 3- x 1/4- x 1/4-inch sticks.
Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks, and set aside.
Combine flour and cornmeal in a large bowl; make a well in center of mixture.
Stir together egg, buttermilk, and beer; add to dry ingredients, stirring until smooth.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375°. Dip stuffed okra in batter, coating well; fry, a few at a time, in hot oil until golden. Drain on paper towels. Sprinkle with salt; serve immediately with salsa.
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