Spring Fever

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Here are a few ideas to get out of the house this spring

Woodcock Watch at Hatches Corner

5467 OH-7 Conneaut, OH
Mar. 30, 2019

Join your guide, Marc Hanneman, as it is time to search for the Timberdoodle performing its courtship display! The American Woodcock normally starts its elaborate “sky dance” on a calm  “warm” evening in late February. This mating ritual usually starts just after sunset and can last well into the night.

Plan to meet in the parking lot off of Rt 7.

Ages 8 and over. Minors must be accompanied by an adult.

No Fee.

 

Build Trails with The Nature Conservancy

3973 Callender Rd. Rock Creek, OH
Mar. 30, 2019

Join us for a day of learning about conservation in Northeast Ohio and how you can get involved! Participate in a trail maintenance and bridge building activity with The Nature Conservancy.

Buffalo Chicken Alfredo

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INGREDIENTS

12 oz.  Noodles
1/2 c. buffalo sauce, divided
1 packet ranch seasoning mix, divided
2 boneless, skinless chicken breasts
kosher salt
Freshly ground black pepper
Extra virgin olive oil
3 tbsp. butter
2 cloves garlic, minced
6 oz. cream cheese softened
1/2 c. mozzarella, grated
1 1/4 c. whole milk
2 tbsp. chives, chopped

INSTRUCTIONS

  1. Cook noodles according to package directions. Drain.
  2. Meanwhile, in a large baking dish, add chicken breasts, ¼ cup buffalo sauce, salt, pepper, and ½ packet ranch seasoning. Toss until chicken is thoroughly coated. Marinate 30 minutes.
  3. In a large skillet over medium heat, heat olive oil, then add chicken. Cook 8 minutes per side, or until no longer pink. Remove from skillet and let cool, then chop into bite-size pieces.
  4. To the same skillet, add butter and cook garlic. Add remaining ¼ cup buffalo sauce and cream cheese and whisk until combined. Slowly whisk in milk and remaining ranch seasoning; continue whisking until combined. Add noodles, mozzarella and chicken to skillet.
  5. Serve topped with chives.

Recipe adapted from delish.com

Ice Wine Events Near You

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Spring Hill Winery
Where: 6062 S. Ridge Rd W.Geneva,, OH
When: Mar. 8 – 10, 2019

Go out to the Winery at Spring Hill and help us celebrate our 10 year Anniversary with our FIRST EVER “Fire & Ice Weekend!

All weekend long they will be offering the following:

$10 food specials

Friday the debut of our newest hard cider “Fired Up”

Ice Wine and Dessert Pairing

Wine Tasting Specials

Ice Sculpting Demos all day Saturday

All Weekend Entertainment

Sunday Personal Celebrity Chef Lisa Delgado Dinner Event

 

15th Annual Ice Wine Festival

Where: 5750 Madison Rd. Madison, OH
When: Mar. 2 – 16, 2019

Join Debonné Vineyards, Ferrante Winery, Grand River Cellars Winery & Restaurant, Laurello Vineyards & St. Joseph Vineyards for Ohio’s 15th Annual Ice Wine Festival, a progressive tasting of the ice wine produced in the Grand River Valley. 
Each winery will provide a sample of their ice wines along with a complimentary appetizer. Enjoy a featured event at each establishment.
Our neighbour winery up the road, South River Vineyard will also be serving their ice wine and be sure to stop at Red Eagle Distillery for an Ice Wine Cocktail with complimentary logo glass.

Cost is $6 at each winery, which includes wine samples, an ice wine glass at each winery, appetizer and special events. (Bring in a canned food item to help support our local food banks and receive $1 off per person.)

 

 

Ice Wine Festival 2019

Where: 5585 State Route 307 Geneva, OH
When: Mar. 2 – 16, 2019
Join the Wineries of the Grand River Valley for the 15th Annual Ice Wine Festival  Saturday, March 2nd, 9th & 16th  12-5pm
Ferrante Winery & Ristorante
Debonne Vineyards
Grand River Cellars
Laurello Vineyards
St. Joseph Vineyards

Sample the finest Ice Wines in the Valley & Enjoy Appetizers are each winery.  $6 per person at each participating winery Bring a canned food item and receive $1 off your ticket. All donations are sent to the local food bank.

How to Pick Your Fruit

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  • Apricots: Choose fruits that are fragrant and slightly soft but not mushy.

• Bananas: Choose bright yellow bananas to eat right away or green bananas to ripen at home. Avoid fruits that are bruised or split.

• Blueberries: Choose berries that are firm, dry, and blue (not red or green). A white sheen is natural. Also, check the bottom of the basket to make sure there aren’t any crushed or spoiled berries.

• Cantaloupes: Choose fruits that are fragrant and cream or golden in colour (not green). Avoid fruits with soft spots, although the end opposite the stem should be slightly soft.

• Cherries: Choose berries that are plump, shiny, and darker in colour. Cherries with intact stems have a longer shelf life.

• Figs: Choose soft, plump fruits with intact, bent stems. Minor bruises or tears are usually harmless, but avoid buying dry, cracked figs.

• Grapefruits: Choose fruits that have smooth, thin skins and are heaviest for their size. They should feel firm but slightly springy to the touch. Don’t worry about colour.

• Grapes: Choose fruits that are firm, plump, and heavy for their size. They should be firmly attached to the stems without wrinkled or brown spots.

• Kiwi Fruits: Choose fruits that give slightly when pressed. Avoid fruits that are either rock hard or mushy.

• Lemons and Limes: Choose fruits that are fragrant and heaviest for their size. Avoid fruits that are shrivelled.

• Mangoes: Choose fruits that are slightly soft to the touch and fragrant near the stem end.

• Oranges: Choose fruits that heaviest for their size and have firm, smooth skins. Don’t worry about colour. For Mandarin oranges, make sure skins are firm, not shrivelled.

• Peaches: Choose fragrant, deeply coloured (not green) fruits that are firm but slightly soft to the touch.

• Pears: Pears are usually picked before they are fully ripe, but choose fruits that are free of bruises and look for any that are getting soft just below the stem. Ripen them at room temperature; placing them in a paper bag speeds up the process.

• Persimmons: Choose fruits that are deep orange or red in colour. Fuyu types should be firm but not rock-hard. Hachiya types should be soft and squishy or kept at room temperature for a week or two until they soften. Dark spots caused by sunburn are harmless unless the flesh is sunken or broken.

• Pineapples: Choose fruits that smell sweet at the stem end, have fresh looking leaves, and are heavy for their size. Avoid fruits with soft spots or dry, brown leaves.

• Plums: Choose fruits that are deeply coloured, shiny, and firm but not rock hard. A white or grey sheen is natural.

• Pomegranates: Choose fruits that are heavy for their size. Cracks are a good sign that the fruits are bursting with plump seeds; just make sure there isn’t any mold in the cracks.

• Quinces: Choose fruits that are firm and golden in colour.

• Strawberries: Choose berries that are fragrant, uniformly red (not yellow or green), and shiny with fresh green tops. Also, check the bottom of the basket to make sure there aren’t any crushed or spoiled berries.

• Watermelons: Choose fruits that are firm and heavy and sound hollow when thumped. A properly ripened watermelon should have a yellow spot on one side where it sat on the ground.

Information from thekitchn.com

 

Birdtacular events near you!

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Great Backyard Audubon Bird Count

3973 Callender Rd. Rock Creek, OH

 

Feb. 17, 2019

 

For twenty years, the National Audubon Society and Cornell Lab of Ornithology have been collecting data through the Great Backyard Bird Count. Last year alone, 160,000 people worldwide monitored bird feeders and reported data to the website. This information is used to determine the health of the various bird species’ populations to determine what needs to be done to better protect them. Obviously, the overwhelming amount of data couldn’t possibly be accumulated by the few poorly funded professionals. That is where citizen science excels at providing them with the data they need to protect the birds.

The Bissell Nature Center is hosting a bird monitoring event on Sunday, February 17, from 12-4 p.m.! Area Naturalist Chuck Fletcher will demonstrate how the monitoring is done, how the tally is made, and how you can register and report your data if you wish to survey your own bird feeder. Every report helps, and you can monitor for as little as 15 minutes or as long as you like! All of this will be done from inside our beautiful Bissell Nature Center – no need to step foot outside! The public is invited, and no RSVP is necessary.

For more details, visit: https://www.audubon.org/conservation/about-great-backyard-bird-count

Picture for show.

Birds of Prey – Live Animals at the Library

142 West Main Street Andover, OH
Feb. 27, 2019

The Andover Public Library Presents “Birds of Prey” with live wildlife from the Tamarack Wildlife Rehabilitation and Education Center.

Get up close and personal with some of the area’s magnificent birds of prey including a live falcon, hawk, and owl. Learn about these birds’ characteristic features, discover their adaptations and natural history, and explore their critical role in our environment. Find out what you can do to help birds of prey and the world we share.

Tamarak Wildlife Rehabilitation and Education Center
Presenter: Rick Wyman

Sponsored by the Friends of the Andover Public Library

Bell Pepper Ring Eggs

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INGREDIENTS

  • 1 bell pepper, cored
  • a little cooking oil or nonstick spray, for preparing the pan
  • 6 eggs
  • salt and pepper, to taste

INSTRUCTIONS

  1. Cut the bell pepper from top to bottom in slices that resemble rings.
  2. Prepare a skillet with a light layer of oil or nonstick cooking spray. Place 6 of the bell pepper rings on the skillet over medium heat. Crack an egg in each ring and allow it to spread out to fill the bell pepper ring. Season the eggs with salt and pepper, to taste.
  3. If you like your eggs soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.
  4. If you like your eggs hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.
  5. Serve 2 bell pepper egg rings per person and enjoy!

Quick Breakfast Eggs

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  1. BEAT eggs, milk, salt and pepper in a microwave-safe bowl until blended.
  2. MICROWAVE on HIGH 45 seconds: stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer. SERVE immediately.

You can add what ever you would normally add to an omelette.

I always add cheese, meat and vegetables.

 

Here are a few options.

1. Smoked salmon
2. Bacon, Swiss cheese and tomatoes
3. Jalapenos
4. Spinach
5. Red peppers
6. Mushrooms, bell peppers and cheese
7. Jalapenos, spinach and bell pepper with salsa topping
8. Cheese, peppers, tomato, onion, squash
9. Onions and mushrooms
10. Crumbled bacon, diced mushrooms, diced tomatoes, diced onion and Cheddar
11. Avocado
12. Swiss cheese and turkey bacon
13. Spinach, onion, red pepper and feta
14. Spinach, tomatoes, onion and mushrooms
15. Spinach, bacon and feta
16. Asparagus and cheese
17. Mashed potatoes, Cheddar cheese, green onion, veggie bacon and sour cream
18. Goat cheese, spinach and tomatoes
19. Red, yellow, green bell peppers, onion, parsley, tomatoes, arugula or spinach, chile peppers and goat cheese
20. Fresh basil
21. Leftover pizza toppings: spinach, mushrooms, prosciutto, olives, artichokes, peppers, broccoli
22. Spinach and ricotta
23. Onion, sweet corn, pepper, cheese
24. Soy chorizo and Cheddar
25. Crab and avocado
26. Chive, tomato and goat cheese
27. Smoked mozzarella, sun-dried tomato, basil pesto
28. “Scrambled” beef and onion with chopped garlic and cheese
29. Apples and Brie
30. Leftover mushroom stroganoff
31. Caramelized onion and spinach
32. Green chiles and feta
33. Leftover taco meat, onions, jarred jalapenos and cheese topped with sour cream and salsa
34. Artichoke hearts sautéed with garlic and seasoned goat cheese
35. Turkey and avocado
36. Basil, tomatoes, mozzarella and Morningstar Farm’s veggie “sausage”
37. Spinach and pine nuts
38. Havarti and portabello mushrooms
39. Crabmeat
40. Potatoes and fenugreek, Indian-style
41. Maple or apple chicken sausage, avocado, Monterey Jack cheese and sweet onion
42. Spinach, garlic and cream cheese
43. Blue cheese, caramelized pear slices and toasted pecans
44. Sliced pimiento-stuffed green olives
45. Manchego cheese, caramelized Vidalia onions and pancetta
46. Labne (condensed yoghurt) with dillweed
47. Chilli and cheese
48. White creamy sauce with either shrimp or mushrooms
49. Smoked salmon, cream cheese, red onion, dill, capers
50. Leftover roasted vegetables, sautéed onions and Gouda cheese

Chicken Broccoli Alfredo Bake

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INGREDIENTS

  • 12 oz (about 4 cups) uncooked penne pasta (from 16-oz box)
  • 2 tablespoons olive oil
  • 2 packages (14 oz each) chicken tenders (not breaded), cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 bag (12 oz) frozen broccoli cuts, thawed
  • 2 jars (16 oz each) Alfredo pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)

INSTRUCTIONS

  1. Heat oven to 350°F.
  2. Cook pasta as directed on box; drain.
  3. Meanwhile, in a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, salt and pepper; cook 6 to 8 minutes or until chicken is no longer pink. Add pasta, broccoli and Alfredo sauce; carefully stir until well blended.
  4. Spoon pasta mixture evenly into ungreased 13×9-inch (3-quart) glass baking dish; sprinkle with cheese.
  5. Bake 25 to 30 minutes or until cheese is melted and thoroughly heated.

SNOW SCULPTURE COMPETITION

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January 19th, 2019

Andover Public Library is hosting the 1st Annual Snow Sculpture Competition to allow community members to put their creativity to the test as they compete to build the ultimate snow sculpture. All ages are invited to participate. Groups with participants 13 and younger must have at least one adult aged 18 or older in the group. Maximum of 6 people per group. Sculptures should represent the “Inspiration at the Library” theme.
The sculptures can be anything from snowmen to forts, or even ice sculptures, as long as they do not portray obscene images. Remember this is a family friendly event. Contestants will have three hours to build their sculpture. The sculptures will be judged at 1 PM the same day. In the event that we do not have snow (or enough snow) to hold the competition, the Andover Public Library will provide indoor/outdoor “snow” activities.

1. Each team can have a maximum of 6 participants. This is an all-ages event, but teams with participants
under the age of 13, must have at least one adult (18 or older) in their group.
2. A completed entry form must be submitted to the Andover Public Library by 5 p.m. on Wednesday, January 16. NO LATE ENTRIES WILL BE ACCEPTED.
3. The entry form will state what you are building.
4. Each sculpture must have at least one team member present at their statue at the time of judging.
5. Teams can use anything to create their sculpture. The Andover Public Library will not be providing anything. The sculptures can be any height, width, or length as long as there is no vandalism of property. Sculptures may only be built on the garden lawn area. No sculptures permitted in the parking lot or on sidewalks. The Andover Public Library has the right to disqualify any sculpture that portrays obscene images and is at the discretion of the Andover Public Library director and/or staff.
6. People cannot be a part of the sculpture, but props and any other material can be used to add to the sculpture. The sculpture should be mainly built out of snow. Failure to comply with this rule may result in disqualification.
7. The building can begin at 10 a.m. on Saturday, January 19. Building and construction can occur anytime before 1 p.m. that same day.
8. Sculptures will be judged on the following criteria: creativity, effort, correlation to the “Inspiration at the Library” theme, and detail/appearance. All judges’ decisions are final.
9. Winning team members will receive a special award and prize.
Snow Sculpture Competition Judging Criteria:
Sculptures will be judged based on creativity, appearance, and use of a theme. Profane or obscene sculptures are not permitted and will be disqualified and destroyed.

Sam Rardin, son of Robert Service High School teacher Joel Rardin, shapes the the eye of a cougar made in snow during the snow sculpting competition in Anchorage, Alaska, Feb. 25, 2012. The snow sculpting contest is part of Fur Rendezvous, celebrating 77 years of this festival. (U.S. Air Force photo/Staff Sgt. Zachary Wolf)

Creativity (0 –10 points)
• Does the final product convey an original idea?
• Does the final product utilize materials effectively/creatively?
Use of Theme (0 – 10 points)
• Does the group incorporate the “Inspiration at the Library” theme in a way that makes sense?
Detail/Appearance (0 -10 points)
• Is the final product neat?
• Does the final product include details that help make it more appealing?
Effort (0 – 10 points)
• Does there appear to be a considerate amount of time put into building the sculpture?
• How complex is the sculpture?