Thursday, September 20, 2007

Food Fight ...

DC seems to have quite an active wildlife scene, and I am not referring to donkeys, elephants, or even the National Zoo. No, I am talking about the omnipresent pigeons, squirrels, and little birds. I like these animals in order of their a) cuteness level, and b) threat level. Obviously, this means the little birds come first. I find the ones that wander under the tables on the patio at school adorable (and no, I have no idea of what type of "little birds" I am discussing here). Next would be the squirrels. Generally I find them entertaining, although one once threatened to attack me on a bench outside the Capitol. (I think it thought I would share my lunch, so it clearly did not know about my attachment to my food.) Finally, the lowest of DC animals: pigeons. (I could make a political analogy here, but I will refrain.) Today I watched a flock of them fighting over a chunk of bread. They did not attack me, I will admit, but they came a bit too close to my pretzels. (Again, I do not share my food with animals! OK, maybe the cute little birds ...) But on the topic of fighting for food, I thoroughly enjoyed this article in the NYT today ...

P.S. One more item about birds ... well, sort of. Today I saw a t-shirt that said, "I would rather go hunting with Dick Cheney than riding with Ted Kennedy." I laughed ...

1 comment:

Unknown said...

***Here is a foodie challange***
HA HA HA HA!!!! Ben

~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ 15 charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce


In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.

In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.

Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.

Add one handful of wood chips to the hot coals.

Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.

Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.

Serve with mashed potatoes, sweet corn and buttermilk bisquits.

Enjoy!