Columbia, Maggie and the Wall-E Saga

Sorry about the delay in posting these photos, but I've been slightly busy. A couple of them are a little blurred, but it's difficult to photograph a flying peregrine with a 300mm lens and not have it blurred. Wall-E tried to move a parked car ... it didn't work. He is fine and was placed back on the One Capital Building and eventually flew again. One of the females on 29 June also got into some trouble, but will also be OK. Here are the photos. Do enjoy them! Many thanks to Bruce Haak, Idaho Fish and Game, for supplying two of these photos.

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Boise Falcons #2

On Saturday 27 June, we again follow Columbia - I think - on her sojourn. This time from the Hotel 43 to the Owyhee Hotel, 1 block North and 2 blocks West. As it turns out, the Boise Police did not like some of us in the street protecting the falcon. We were warned. Oh well, it's all in a days work! Here are some photos of Columbia. Cheers!

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Boise Falcons Fledge

OK. So the last post stated that Wall-E was the first peregrine to fledge. Wrong! Actually at about 8:00am (MDT) on 26 June 2009, the first of the chicks to fledge was probably Columbia, although there still might be some question on that. About mid-afternoon, the fledgling left the Idanha Hotel, flew 1 1/2 blocks south and crashed into the wall of the Hotel 43. No injuries were sustained. She remained there on a ledge all night. Many thanks to DD for allowing me to photograph the fledgling from her office.

But wait, there's more! At about dusk on 26 June, Wall-E did fledge. But with troubles. He hit a car and was immediately taken to see a vet. All appears well. He has been taken by Idaho Fish and Game for recovery, which should only take 24 - 36 hours. At that time, he will be returned to the top of the One Capital Center Building, watered down completely, food and water left with him and then released. I hope this straightens up some of the confusion. Here are some photos. The SlideBox file name has been left the same for convenience.Enjoy!

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Boise Falcon Chicks

Some of these screen shots were taken on 12-13 June. They are of the chicks in the hack box. On 14 June, the chicks had their 1st experience on the ledge - all three of them at the same time. Many thanks to FP and FiberPipe for such great camera work. Enjoy the photos! Don't forget to go Full Screen.

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Cheers!

The Alpha and The Omega

I have had some folks today on the Boise Peregrine Release site ask me about "screen shots" and what you can do with them. Here is a short slide show of nothing but screen shots from around the world. I took these all today. Enjoy!

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Boise Peregrines #2

On 30 May at about 11:00am, Robin and I rode our bikes downtown to see the falcons. Even if I do say so myself, these are some awesome in-flight photos. The very last one, the male was almost out of sight. Be sure to follow the flight and the change in color. The higher he goes, the "whiter" he'll look at this sun angle. And be sure to view these in full screen - it'll make a difference. Enjoy!

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Boise Falcons 2009

Here is the Boise Falcon Hack Box. 14 stories up and 1 block south of where I took the photo. 3 chicks have hatched and one egg did not mature - probably not fertilized.





You can see "Mama" standing guard over her chicks. She has just finished feeding them.


The tercel - male - is probably out hunting. I did not see him flying around downtown. Look in the Sidebar and you will find a direct link to a 24-7 Falcon Cam. Lots of fun watching the process from egg to flight.




And to give you some sense of location in Boise where you can sit - there are benches - and watch - bring your own binoculars - I am sitting just North of the Idanha Hotel.



If I look straight ahead, I see the Simplot/Quest Building. The reflections are looking at the North side of Main Street at 10th.






So go to downtown Boise, pick out a park bench, keep the economy flowing by purchasing a "To Go" meal from one of our delightful restaurants, take a camera and watch the birds. Best times are late afternoon and early morning.

Wine and Food

On Sunday, 17 May, Robin and I went to what may be the last Gamekeeper Restaurant and Lounge wine dinner. They are going out of business. (I think Denny's is still open!) Chef Mark Owsley and Ste Chapelle Winery winemaker Chuck Devlin did a superb job of matching the wines with the dinner. But then, Chef Mark Owsley did a fantastic job in preparing the outstanding meal. Here is what we had. All wines were Ste Chapelle.

Opener
Southern Pork Lyonnaise
Tenderloin of Pork lightly spiced then seared. Presented on a Gorgonzola Polenta Cake with Black Bean Salsa. Topped with a Caramelized Onion Sauce with Crispy Onion

Wine: 2007 Merlot

Soup

Tortilla Soup with Langoustines

Traditional Tortilla Soup with Langoustines garnished with Tortilla Strips, Scallions and Aged Cheddar

Wine: 2006 Cabernet Sauvignon

Salad

Pasta Salad Neptune

Tri-Colored Cavatuppi Pasta blended with Snow Crab and Pesto Dressing. Presented on a bed of Fresh Spinach

Wine: 2007 Dry Riesling

Intermezzo

Watermelon Sorbet

Main Entree

Key Lime Salmon

Fresh Atlantic Salmon flame broiled to perfection. Laced with a Zesty Lime Cream. Served with pureed Great Northern Beans with Mexican Spices and a Stuffed Tomato stuffed with spinach, bread crumbs in marinara and two cheeses.

Wine: 2007 Sauvignon Blanc

Dessert

Mudd Pie

(Sorry no photo - It was gone before I could get the photo)

Classic Mudd Pie layered with Coffee Ice Cream, Chocolate Mocha Ice Cream and Fudge Brownies. Served with a Port Chocolate and Caramel Sauce.

Wine: 2004 Sauvignon Blanc Ice Wine

Be sure to view these photos. Cheers!

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Interesting Food Trivia

I really don't know where they come up with these, but I will say that I do believe that they are legit!

This Week in the History of Food & Drink:

May 4, 1494: Columbus landed at Jamaica and met the Arawak Indians. The Arawak used Jamaican pimento (allspice) to season and smoke meat (usually pigs), the foundation upon which Jamaican Jerk developed.

May 5: Cinco de Mayo!!

May 6:.National Crepe Suzette Day

May 7,1660: Isaack B. Fubine of The Hague, Netherlands, received a patent for macaroni.

May 8, 1842: Emil Christian Hansen was born. He was a Danish botanist who developed new methods to culture yeast. He revolutionized the beer industry, and proved that there are different species of yeast. He refused to patent the method, but instead made it available for free to other brewers.

May 9, 1785: The beer-pump handle was patented by Joseph Bramah.

May 10: National Shrimp Day!

For more information about Rudy’s, visit us online at www.cooksparadise.com

Bon Appetit,

So much information .... So little time! Cheers!

Faster Horses, Slower Women and More Beer!

Well, after 21 days in the fermentor, it's time to bottle the Highland Heavy Ale. About 4 cases were produced and, in the bottling process, one must always sample the fruits of ones labors! Not too bad for being NA (Non Aged compared to NV - Non Vintage). Somewhere around Memorial Day BBQ it should be really good!

The bottling is so very High-Tech! A 5-Gallon container, about 4 feet of food grade plastic tube and a valve and you have it! Then, of course, one must have the appropriate sized bottle - other than a 1 Liter bottle - like 16 oz bottles and caps and a bottle capper. And, Oh Yes, the 1 liter bottles must also go to Jerri and Roger and Gail and Robert. The other 95 bottles I'm going to share with Mac, Guy and Mairi, Geno and Debra, Tammy and Mike - if they want any - and Robin and "Buddy" (Yea, that'll work!)

Now what I must work on is the Labeling Machine. Sometimes the labels don't go on straight. Need to sample the ale again! I think I will save some for Robert Burns' Birthday next January. OK, Mairi? It will be good by then with Haggis.

I do think that by Memorial Day it should be time to open the case and start the BBQ or the Smoker and have a party! You say you don't like Ale? We might find a good Zin or Cab or Syrah downstairs to go with the grilling. What, you say you don't like wine? McDonald's is about 4 blocks from here. Have a good time!

Until we open a bottle, Cheers!