We just got back from New Jersey. We had a great time going to the beach, eating fresh seafood and hanging out with my family. This picture was taken at Sandy Hook Bay. From the other side of Sandy Hook on a clear day you can see the New York City skyline.
Unknown "Wombat Doug" Purring - 15 years, 9 months, 18 days ago

Last night we had Moqueca for dinner. Moqueca is a Brazillian seafood stey that is very easy to make. Take a pound each of shrimp and scallops. and put in a bowl with the juices of 4 limes. Cover the bowl and let sit in the refrigerator. Cut up onions, tomatoes, jalepenos and green onoins and put them in separate bowls. Use the tops fo the green onions for a garnish. In a large pot saute the onions in a little oil...add the jalapenos then the tomatoes. Take the seafood out of the refrigerator and drain in a colander. Rinse lightly. Add seafood to veggies and cook until the shrimp turns pink. Add one can of coconut milk and bring to a boil. Serve over rice with green onion as garnish.
Unknown "Wombat Doug" Purring - 15 years, 10 months, 29 days ago

With grilling and out door cooking season upon us...I figured that I would share my recipe for ribs. Actually it is a loose bunch of suggestions that will make your ribs not only tender and juicy but tastes the way you like it. You need about 24 hours to get the job done. Buy your favorite cut of ribs...make a rub using a 1/2 lb rub for 1 lb ribs. I like to use sugar, salt and garlic and pepper. make sure the rubs tastes good on its own before you put it on the ribs. Rub the ribs, wrap the ribs and let them sit in the riefrigerator overnight. About 7 hours before you wnat to serve the ribs. un wrap the ribs and cover them in foil and put them in the oven on the lowest setting. You want the ribs to cook in the oven at about 150 degrees. Take them out an hour before serving and let sit for about 20 minutes. turn on your BBQ grill. Take your favorite bottled BBQ sauce and mix with water using a 1 to 1 ratio. This is what is called mop sauce. Make a pint for each lb of ribs. When you put the ribs on the grill and slop on the mop sauce with a paint brush. Cook until the ribs start to caramelize. Then serve.
Unknown "Wombat Doug" Purring - 15 years, 11 months, 13 days ago

Salsa Verde: The other night I made salsa verde but used 1/2 cup of oil in the blender instead of the usual 2 or 3 tea spoons. What a wonderful accident! the result is something between a salsa and an aioli. Here is what I did... I cut up 3 tomatillos, 2 onions, 3 cloves of garlic, two jalapenos and put them on a roasting pan where I roasted them until the skins started getting dark. I took the ingredients and 1/2 cup of oil and stated blending in my blender. I added some lime juice and then some cilantro leaves. I served it on top of some pork chops... wow what a treat!
Unknown "Wombat Doug" Purring - 15 years, 11 months, 21 days ago

I am not usually a birder but sometimes something catches my eye and I know that I have seen something special. Today outside of work I glimpsed something bright red in one of the trees. I knew immediately that it was a Scarlett Taneger. What was remarkable about the sighting was that there were two males together in the same tree. The Scarlett Taneger is fairly solitary and Chicago is at the edge of their range. I have seen these beautiful birds less than five times in my life time. Each time it is memorable.
Unknown "Wombat Doug" Purring - 15 years, 12 months, 4 days ago