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?

Baked Texas French Toast

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INGREDIENTS

  • 1/2 cup melted butter (1 stick)
  • 1 cup packed light brown sugar
  • 1 entire loaf (1 lb, 12 oz) Texas Toast (Not frozen. Don’t use other breads.)
  • 4 large eggs
  • 1 1/2 cup whole milk
  • 1 TB vanilla extract
  • 2 TB light brown sugar, mixed with 2 tsp cinnamon
  • Powdered sugar for sprinkling
  • Real maple syrup for serving, if desired

 

INSTRUCTIONS

  1. Put butter in a microwave safe bowl and microwave in 20-second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into the bottom of a greased 9×13 pan, spreading mixture evenly.
  2. Beat eggs, milk, and vanilla until incorporated. Set aside.
  3. Lay a single layer of Texas Toast in the pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture evenly over bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with the second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture. Try to get the custard evenly soaked into the bread slices.
  4. Cover tightly and chill overnight in the fridge.
  5. Bake at 350F for 40-45 minutes on the lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. If desired, serve with pure maple syrup.

First Friday – Home for the Holidays- Ashtabula

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ONE DAY only, Dec 7th you will enjoy UNPRECEDENTED HOLIDAY SALES AND FREE GIVEAWAYS at MOST downtown businesses! Whatever you are looking for, Educational Toys, Books, Home Furnishings, Carpeting, Art, Photography, Specialty Picture Framing, Unique Tattoos, Beauty Products, Natural/Organic Products, Health & Beauty, Fitness, One-of-a-Kind Music and Books, Unique Clothing, Stocking Stuffers, Food, Wine, and more!

Enjoy FREE holiday refreshments every store you visit.

Visit and take selfies with Santa Claus (kids of all ages 4-8 ). Take pictures with Mrs. Claus, FREE Christmas Crafts for Kids, Christmas movies, Free Live entertainment!

Stroll Main Ave. to see the magical window displays!

Located on Main Ave Ashtabula, OH

Dec. 7, 2018

10-8 PM

GIVEAWAY

Visit Cornelius Park and Vote for your favourite decorated Christmas tree.

Win a FREE Live 8ft Christmas Tree! (Courtesy of Manners Christmas Tree Farm).
EVERY business you visit, you will receive a free raffle ticket and be entered to win a Live 8 ft Christmas Tree. Visit 10 businesses you receive 10 entries.  No purchase necessary to win, the winner will be announced at 8:00 pm at Framed on Main Gallery.

 

Lemon & Garlic Chicken Thighs

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Ingredients

  • 2 pounds bone-in chicken thighs, with skin
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar
  • 4 cloves garlic, minced
  • Lemon wedges, for serving

INSTRUCTIONS

  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. Rinse the chicken and pat dry. Season the chicken thighs with salt and pepper to taste.
  3. In a large bowl, combine the olive oil, lemon juice, brown sugar and garlic. Add the chicken to the marinade and toss.
  4. Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through.
  5. Serve with lemon wedges.

 

Recipe from foodandwine.com