On Saturday, Sam and I went for an afternoon of birding to Ennis Lake and Harrison Reservoir. With the influx of Sabine’s Gulls in Montana, we were hoping for a glimpse or two of these northern Larids as they pass through our corner of the world.

Scanning from the Meadow Creek campground, there were the usual thousands of American Coots with up to 100 Common Loons feeding beyond them in the deeper portions of the lake. The smattering of Redheads added flashes of color to the rafts of coots. It was unusually calm and hardly any wind, which does not happen at Ennis Lake - ever.

Rounding the outlet end of the lake, we stopped at the turn-out just after the small hill, and there were 2 Sabine’s Gulls that quickly took flight. We were able to watch these birds as they flew tern-like over the water. The original two gulls were joined by a third, and we were able to get a few decent documentation photos of the birds.

After refueling at the Town Pump, we toured on to Harrison Reservoir, where we had Black-bellied Plovers and Long-billed Dowitchers along with the requisite Killdeer in the mudflats.

Leaving Harrison, we find a Ferruginous Hawk and a real nice Pronghorn buck.

Full trip report from WilderTrack.com

BirdLife International has released a report that shows frightening and serious declines in bird populations worldwide. every bird species is the proverbial canary in the coal mine. I pray that we and the planet can reverse these alarming trends.

The Independent - September 22, 2008

BirdLife International Report

After the grind today, I went for a great ride out to Kirk’s Hill and then back into town. The total mileage was 15.11 miles and an elevation gain of ~1200 feet. The map below shows the route.

The last couple of days, the peaks over Bozeman have been dusted with snow. A sure sign that fall has arrived.

Tonight, I cooked my favorite burger - the Radley Heat Burger. I haven’t made these in quite awhile. They are not insanely hot, just enough to provide a nice warmth throughout the meal.

Ingredients

• 1 1/2 pounds of lean hamburger
• Buns
• 1 large poblano pepper
• 1/4 pound pepper jack cheese
• Hottest horseradish you can find
• Worcestershire sauce
• Hot sauce
• Chili powder - Hot
• Garlic powder
• 4 large white mushrooms

Mix together the ground beef, garlic powder, horseradish, hot sauce, Worcestershire sauce, and chili powder.

Roasted the large poblano pepper in a 375 F oven for 40 minutes. Remove, peel, and seed the roasted pepper. Cut into slices.

Take a 1/4 of the burger mixture and make a thin patty. Place pepper jack cheese and several the poblano slice onto top of it.

Make another burger patty and place on top the former patty. Seal the edges well.

Fry or grill ‘em up!

Cut white mushrooms and onion. Saute in the pan drippings.

Serve on buns with a hearty beer. In this case, the Copper John Scottish Ale from the Madison River Brewery.

This evening I had the Copper John Scottish Ale from the Madison River Brewing. The brew is a nose full of smoke and peat tones. The color is a bit light for the style, but the flavor is on. Overall, it is a good Scottish ale, but I think that it is a light in gravity and color.

These spiritual window-shoppers, who idly ask, ‘How much is that?’ Oh, I’m just looking. They handle a hundred items and put them down, shadows with no capital.

What is spent is love and two eyes wet with weeping. But these walk into a shop, and their whole lives pass suddenly in that moment, in that shop.

Where did you go? “Nowhere.” What did you have to eat? “Nothing much.”

Even if you don’t know what you want, buy  something, to be part of the exchanging flow.

Start a huge, foolish project, like Noah.

It makes absolutely no difference what people think of you.

RUMI (1207-1273)

This is a most excellent dish, although I made so much I’ll be eating chicken vindaloo for a few days. My version is extra spicy, so fair warning.

Ingredients
2 teaspoon cumin seeds, whole
1 teaspoon peppercorns, black
1 teaspoon cardamom seeds
1 cinnamon (3 in stick)
1 1/2 teaspoon black mustard seeds, whole
1 teaspoon fenugreek seeds, whole
5 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar, light
10 tablespoon vegetable oil
3 tablespoon ghee (clarified butter)
2 large yellow onions, peeled and cut into; half-rings
6 tablespoon water
1 ginger, fresh (1-inch cube), peeled; and coarsely chopped
10 garlic cloves, peeled and coarsely; chopped (or less)
1 tablespoon coriander seeds, ground
1/2 teaspoon turmeric, ground
2 lb chicken breast (boneless), cut into; bite-sized pieces
3 tomatoes
1/2 lb new potatoes, peeled and quartered

After thought: Great as a leftover rolled in a tortilla shell.

This morning I went out to the Shields River Valley with Sam and Jabe. The main goal was shorebirds; however, the high water levels of the Cottonwood Reservoir were not conducive to viewing any shorebirds other than both Yellowlegs, a lone Willet and a single American Avocet.

We continued north towards Ringling, and we were able to pick up many Golden Eagles and 4 Ferruginous Hawks (totally awesome!!!). The Regal Buteo never disappoints the observer. There were 3 adults and 1 juvenile.

Tonight, Sam and I went down to the Bozeman Brewing Company tasting room for a few great beers and to listen to the Bridger Creek Boys. The bluegrass was incredible and beers were just as amazing. The band seems to just getting tighter and tighter. I had 2 different brews; the Wee Heavy Barley Wine and the HopZone.

Wee Heavy Barley Wine The nose of this great barley wine is the first thing that you notice when bringing the sniffer to your face. Thick waves of malt fill your nostrils. the mouth-feel is full and soothing. The flavor has floral, almost honey, notes with a nice amount of alcohol. A great beer in a great atomshpere.

HopZone HopZone sums this one up. The aroma is full of floral and resin notes. The first sip brings a full force hop punch to your grill. This is awesome for a hop-head like myself. This is one of my perfect beers - high hops and high alcohol (~7.5% ABV).