The life and times of a true knucklehead – No photos to be used without permission
I’m sure by now most of you are getting tired of all these duck tales. But I’m fascinated by their behavior.
This morning, I fed Blondie & Chewy. Chewy is at that awkward teenager stage, half fuzz half feathers. As they were eating there was an intruder and while I was laughing and shooting at the same time I captured a immature duck defending its food from a much older larger duck. Blondie is teaching Chewy.
An important skill for the ducklings to learn is the dive & ditch. This is where they dive under the water and shoot off in different directions when they are about to be pounced on.
Noticed what I think was a stink beetle this morning. I spent so much time photographing him that he escaped under a crack in the siding.
Yesterday on our daily ducky count we noticed Luz was down from 8 to 2. We also noticed that 4 floating dead duckies. We never seen this before as usually they are eaten by the carnivores. Sandy’s suspicions were correct as this morning I photographed Blondie trying to drown the ducklings.
Of Blondie’s brood only 1 survived. Because he/she eats at an alarming speed Sandy has named him/her Chewy.
Last night we met Kathy at Enssaro in Oakland for our 1st Ethiopian dinner. We didn’t have a clue so we let Kathy do all the ordering. The food was wonderful as the Harar Beer was too. It was fun eating with our hands. Although I was a bit puzzled by the mousse cake desert offering.
A loyal reader asked me today about the lack of updates on the blog. Allow me to explain…
I wanted to upgrade my PC from the old duo core E6700 to a new i7 960. Problem is I bought a used motherboard via Amazon and I as was about to install it I noticed the CPU socket pins were bent. The seller refutes this claim and I had to send it off to the manufacturer for a third opinion. Until then I’m using Sandy’s PC which doesn’t have Adobe Photoshop. But I should post anyway.
Allow me to get on a soap box for a minute. We appear to be in the minority in this world that wastes food. I get tired of the attitude, “Do you know what’s in a hot dog?” With that in mind…
I like pork sisig so Sandy bought me the pig parts to experiment with the dish on my own. I know it doesn’t sound good but trust me this is to die for.
1. Boil the pig’s face in water with bay leaf, salt, whole peppercorns & garlic.
2. Remove and toss in a marinade of soy sauce, vinegar & kalamansi juice.
3. Throw on a grill while periodically brushing with the reserved marinade.
4. Remove from the grill and chop into small pieces.
5. Throw in an iron skillet with diced onion and toss until you get a fair amount of caramelization.
Total time 3 hrs.
As Sandy enjoys it, I quietly pat myself on the back. That is until I realize she’ll never order pork sisig in a restaurant again and I’ll have to prepare it for her anytime she wants.
Tonight we met Uncle Russell and Aunty Sachi for dinner at Asena here in downtown Alameda. Let’s see pear martini, endive salad, gnocchi, panna cotta & liquored up coffee.
