Saturday, June 03, 2006

My Saturday

Yep, three eggs and counting...

This lovely lady is Lucy, a Peregrine Falcon. She is a program bird at RAPTOR, Inc. I did my third Saturday volunteer thing today. I also attended training to pick up injured birds who need to come to RAPTOR. So when someone finds an injured raptor, they call the dispatch, who then will call one of us. We go out, pick up the bird and transport it to a rehabber. Fun, fun, fun!


In between volunteering and my class, I went over to have lunch with some out-of-town cousins who I just don't see enough. After a huge lunch at Skyline Chili

(a staple of any Cincinnatian's diet) we took a nice stroll down Main Strasse in Covington Kentucky. I saw this quiant little parlor...called Mother's Tattoo & Piercing. Cute.

Come on, Mom! Let's go get a tat and maybe our noses pierced!

5 comments:

LauraHinNJ said...

Lucy is beautiful!

I LOVE Cincinnati-style chili! Used to be able to buy a seasoning kit in the grocery store here - they don't carry it anymore. ;-(
So now I just add lots of cinnamon to my usual recipe, but that's not the same... got a recipe to share?

Merl said...

Lucy, a Peregrine Falcon! Well, well, well. Didn't we forget to mention something?! When I enlarged the picture using proprietary technology, it was easy to see the small tag saying: "Merl's House of Taxidermy"

Susan Gets Native said...

Laura, I haven't tried this recipe (since I can get in the car, go in any direction for 5 minutes and get to a Skyline) but it sounds pretty close...down to the cinnamon and chocolate.
SKYLINE CHILI (Original Recipe)

3 lbs. lean hamburger, don't brown, chop up)
2 qts. water
2 lg. onions, chopped
2 (16 oz.) kidney beans
29 oz. can tomato sauce
1/2 tsp. allspice
1/2 tsp. crushed red pepper
1/2 tsp. garlic powder
1/2 tsp. ground cloves
4 tbsp. chili powder or more
2 tbsp. vinegar
2 tsp. cinnamon
2 tsp. Worcestershire sauce
1/2 oz. unsweetened baking chocolate squares
1 1/2 tsp. salt
4 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes. Then add remaining ingredients. Simmer for 2 or 3 hours, uncovered. Serve with steamed buns, hot dogs, onions and cheese or serve over spaghetti noodles, onions and cheese. Makes 6 pints.

Susan Gets Native said...

Merl, good to hear from you.
What is it with you and taxidermy???!!!

LauraHinNJ said...

Hmmm.. the chocolate surprises me!

Sounds good though... thanks... love it over spaghetti!