hey ski and others who saw the speckled teal pair
- Thread starter george w
- Start date
Dave Sikorski
Well-known member
I hope you're taking plenty of pictures. I know you still like that antique technology called film, but I hope to see what you fellas are up to down there.
caza feliz
-D
caza feliz
-D
the word for today is WOW!
many patos 8 species taken out our blind this morning, and i will not abase myself with numbers, but, with the wind today, we did really well. i have tken a few pics. Species for today: speckled teal, cinamons, white cheeked sprig, yellow billed sprig, red shovelers,rosy billed pochards, white faced whistling ducks. BASTA!!!
many patos 8 species taken out our blind this morning, and i will not abase myself with numbers, but, with the wind today, we did really well. i have tken a few pics. Species for today: speckled teal, cinamons, white cheeked sprig, yellow billed sprig, red shovelers,rosy billed pochards, white faced whistling ducks. BASTA!!!
Dave Sikorski
Well-known member
[font=Verdana,Arial,Helvetica]coturra?
Will it be kicked out?
I hope you're taking pics of the plastic imposters.
-D
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Will it be kicked out?
I hope you're taking pics of the plastic imposters.
-D
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we have been taking pics of both the corks and the plasticos.
Have the filling completed-Andrea is making the crust for the tarta-a bechamel with a cup and a half of milk, 3 tbsp flour and same for butter--make a roux, then a sauce with the milk--add a bit of white wine
filling- one onion, diced, one small jalapeno, also diced, some wild onion, all sauteed
remove,,, cut breasts of coturra into halves and sautee until just med rare, add the onion, pepper and some chopped garlic--s and p to taste-add the coturra, or dove and stir until all is incorporated, add a bit of white wine-remove from heat--clean out the pan by adding white wine and stiffing--add to the meat and sauce
pre cook crust to brown a bit-add the filling and cook in a preheated oven at 350--180c until the center is bubbly and brown--about thirty minutes-cool, cut and serve!
Que bueno
bob and i shot the back pond this morning--maiceros, barcinos and a few chiloe
Have the filling completed-Andrea is making the crust for the tarta-a bechamel with a cup and a half of milk, 3 tbsp flour and same for butter--make a roux, then a sauce with the milk--add a bit of white wine
filling- one onion, diced, one small jalapeno, also diced, some wild onion, all sauteed
remove,,, cut breasts of coturra into halves and sautee until just med rare, add the onion, pepper and some chopped garlic--s and p to taste-add the coturra, or dove and stir until all is incorporated, add a bit of white wine-remove from heat--clean out the pan by adding white wine and stiffing--add to the meat and sauce
pre cook crust to brown a bit-add the filling and cook in a preheated oven at 350--180c until the center is bubbly and brown--about thirty minutes-cool, cut and serve!
Que bueno
bob and i shot the back pond this morning--maiceros, barcinos and a few chiloe