Cheers for another mother

We have a huge pine tree just off our front porch.  Each spring, a robin builds her nest in the tree, diligently layering bits of sticks and grass to make a cozy little home for her impending family.  In the morning and evenings when the shades are up, we can sit on our couch and watch the industrious little birds as they go about their construction.  But the first two summers we lived in Boulder failed to produce any live chicks.  Each time, a magpie would find the nest and eat the eggs.  Dastardly devils.

Now I understand the circle of life and all that.  I know magpies have to eat too, but it bothered me that their meal came at the expense of the poor little robins.

So this year, I was skeptical when yet another robin built her nest in the tree.  Every afternoon when we played in the front yard, Wyokiddo would have to check on the mama bird in her nest.  Soon, though, she wasn't sitting in her nest.  I wondered if the mama bird had fallen victim to one of the many predators in the area.

I shouldn't have worried.  Soon enough, we saw the robin sneak into the nest and deliver a worm to her new brood.

 Now four little beaks peak out above the rim of the nest.  This year at least, motherhood triumphed over Mother Nature.  Well done, mama and papa robin.  Well done, indeed.

Venison Taco Pie

Tacos are one of our go-to meals, especially in the summer.  Tacos are easy and quick to make, and I don't have to heat up the house turning on the oven.  But for a change of pace, I love this version of Taco Pie.  Taco meat in a soft and warm biscuit crust topped with gooey cheese.  Yes, please!

The original recipe came to me from a friend.  It calls for using deer burger, but I've found it works equally as well with ground elk, antelope and beef.  My two adult nephews, some of the choosiest eaters on the planet, asked for seconds! 

You could also change this up and use the biscuits in a pizza pan for taco pizza!

My food photography definitely needs some work, but you get the idea.  

Venison Taco Pie
1 pound ground venison

• 1 can (11 ounces) Mexicorn, drained
• 1 can (8 ounces) tomato sauce
• 1 envelope taco seasoning
• 1 can diced green chilies (optional)
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 cup (4 ounces) shredded cheddar cheese

• 
  In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.

 For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate.

• 
  Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.  

• 
  
• Serve with traditional taco fixings, like sour cream, lettuce or tomatoes.  

Original recipe from Taste of Home.  Yields 6 servings

What You Talkin' About, Willet?

I love the variety of birds we get around here.  A few weeks ago, I caught sight of this guy, a willet.  I'd never seen one before, and had to take a few minutes with the bird book to distinguish it from some other more common birds.  It reminded me of a snipe, but with longer legs and a shorter beak.

These long-legged, straight-billed shorebirds feed along beaches, mudflats, and rocky shores. Willets are common on most of our coastlines, but Wyoming is a long way from any coast.  During breeding season the western population moves far inland to nest in grasslands and prairies near freshwater, I'm guessing that' how this beautiful bird ended up in a cow pasture in western Wyoming.