I spent Thanksgiving week in the Pacific Northwest, visiting family (granddaughters!) and friends. Somehow, in the midst of tickles and snuggles, craft projects, and a delicious turkey dinner, I managed to squeeze in an hour of birding—and it wasn’t even raining.
Since we were in Federal Way for lunch that day, we headed for the tiny Dumas Bay Sanctuary. And I do mean tiny. If you walk north along the narrow beach, you quickly run into signs warning of private property. And if you head south instead, the park boundary markers stop you after only a few yards. At least the birds have permission to trespass, and we birders have binoculars.
(If you’ve just tuned in, this is the fourth post in a series about our 2017 trip around the Great Lakes.)
Corn pudding and hush puppies, cornbread stuffing and succotash. If anything qualifies as authentic American cooking, it surely involves corn. We eat it fresh—still on the cob, creamed, and as the critical ingredient in corn chowder. We eat it dried and ground into cornmeal—in corn pone and muffins, as fritters and johnnycake. Domesticated for millennia, corn has come a long way from its teosinte roots.
Mountain Plover 