Page 1 of 2 12 LastLast
Results 1 to 20 of 38

Thread: Penzey's Summer Catalog

  1. #1
    jmcquown Guest

    Default Penzey's Summer Catalog

    There's an abundance of yellow and zucchini squash right now. And a recipe
    in the latest Penzey's catalog looks like it's worth a try. I'd have to
    de-seed the tomatoes - summer squash seeds are so soft they don't matter.

    Easy Cheesy Zucchini Bake

    2 medium tomatoes, peeled and cut into wedges
    2 small zucchini, sliced
    2 small yellow squash, sliced
    1/2 tsp. thyme
    1 tsp. basil
    1 tsp. granulated garlic
    1/2 c. shredded cheddar cheese
    1/2 c. grated Parmesan or Romano cheese
    1/3 c. dry breadcrumbs
    1 c. shredded mozzarella cheese (optional)

    Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
    seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
    with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for 45
    minutes or until the vegetables are tender. If you want you can then
    sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the
    cheese melts, before serving.

    *Does anyone actually preheat the oven? Unless you're doing precision
    baking I can't see that it makes much of a difference. Unless you have a
    really crappy oven, I guess

    Jill


  2. #2
    Brooklyn1 Guest

    Default Re: Penzey's Summer Catalog

    "jmcquown" <[email protected]> wrote:

    >There's an abundance of yellow and zucchini squash right now. And a recipe
    >in the latest Penzey's catalog looks like it's worth a try. I'd have to
    >de-seed the tomatoes - summer squash seeds are so soft they don't matter.


    An 8 ounce can of tomato sauce will give a better result; no seeds, no
    skins, and more ripe tomato flavor. I have a dozen assorted summer
    squash from my garden in my fridge now and tomorrow I intend to to
    stew them in tomato sauce, butter, olive oil, with onion, garlic,
    celery, bell pepper, potatoes, Penzeys Italian herbs, a little chicken
    boullion, and whatever else I find, carrots too. I just stew
    everything in one pot, no cheese, no crumbs, no baking. I haven't
    decided what will go with yet, maybe pork chops.

    >Easy Cheesy Zucchini Bake
    >
    >2 medium tomatoes, peeled and cut into wedges
    >2 small zucchini, sliced
    >2 small yellow squash, sliced
    >1/2 tsp. thyme
    >1 tsp. basil
    >1 tsp. granulated garlic
    >1/2 c. shredded cheddar cheese
    >1/2 c. grated Parmesan or Romano cheese
    >1/3 c. dry breadcrumbs
    >1 c. shredded mozzarella cheese (optional)
    >
    >Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
    >seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
    >with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for 45
    >minutes or until the vegetables are tender. If you want you can then
    >sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the
    >cheese melts, before serving.
    >
    >*Does anyone actually preheat the oven? Unless you're doing precision
    >baking I can't see that it makes much of a difference. Unless you have a
    >really crappy oven, I guess
    >
    >Jill


  3. #3
    [email protected] Guest

    Default Re: Penzey's Summer Catalog

    On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" <[email protected]>
    wrote:

    >There's an abundance of yellow and zucchini squash right now. And a recipe
    >in the latest Penzey's catalog looks like it's worth a try...snip

    I clipped that one to try also, perhaps during the coming weekend. I
    usually set the oven temp while I'm putting ingredients together, but
    I always pre-heat when baking pastries or candies of any sort.
    ....Picky

  4. #4
    Polly Esther Guest

    Default Re: Penzey's Summer Catalog


    <[email protected]> wrote in message
    news:[email protected]..
    > On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    >>There's an abundance of yellow and zucchini squash right now. And a
    >>recipe
    >>in the latest Penzey's catalog looks like it's worth a try...snip

    > I clipped that one to try also, perhaps during the coming weekend. I
    > usually set the oven temp while I'm putting ingredients together, but
    > I always pre-heat when baking pastries or candies of any sort.
    > ...Picky


    Some electric ovens run both the lower element And the Broiler element when
    preheating. It seems like I read that warning on one of my newer casserole
    dishes. Polly


  5. #5
    Janet Bostwick Guest

    Default Re: Penzey's Summer Catalog

    On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" <[email protected]>
    wrote:

    >There's an abundance of yellow and zucchini squash right now. And a recipe
    >in the latest Penzey's catalog looks like it's worth a try. I'd have to
    >de-seed the tomatoes - summer squash seeds are so soft they don't matter.
    >
    >Easy Cheesy Zucchini Bake
    >
    >2 medium tomatoes, peeled and cut into wedges
    >2 small zucchini, sliced
    >2 small yellow squash, sliced
    >1/2 tsp. thyme
    >1 tsp. basil
    >1 tsp. granulated garlic
    >1/2 c. shredded cheddar cheese
    >1/2 c. grated Parmesan or Romano cheese
    >1/3 c. dry breadcrumbs
    >1 c. shredded mozzarella cheese (optional)
    >
    >Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
    >seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
    >with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for 45
    >minutes or until the vegetables are tender. If you want you can then
    >sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the
    >cheese melts, before serving.
    >

    snip
    >Jill


    I didn't see your recipe, but I did clip the following zucchini recipe
    from Penzeys to try.
    Baked Zucchini Sticks
    3 medium zucchini (1 1/4 to 1 1/2 pounds) cut into 3 inch long sticks
    1 tablespoon salt
    1 cup Panko bead crumbs
    1/4 cup freshly grated Parmesan cheese
    1 tablespoon pizza seasoning
    olive oil spray
    1/2 cup egg substitute or 2 large eggs or 3 egg whites lightly beaten.
    Place the zucchini sticks in a colander and sprinkle with the
    tablespoon of salt. Let the zucchini drain for 1 hour or longer;
    rinse and pat dry.

    Combine the Panko, Parmesan and pizza seasoning; set aside. Preheat
    the oven to 425F

    Line a baking sheet with parchment and spray the parchment with olive
    oil. Dredge sticks in the egg, then roll in the crumb mixture. Place
    on the baking sheet.

    Bake sticks for 12 minutes, turn over and bake for an additional 3
    minutes, until golden brown and crisp. Serve immediately with a dip.
    About 3 dozen sticks.

    I don't have olive oil spray so I will brush the parchment with olive
    oil instead. I don't have pizza seasoning but I have Italian
    seasoning or can make something up for the pizza seasoning.
    Janet US

  6. #6
    jmcquown Guest

    Default Re: Penzey's Summer Catalog


    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected]..
    > On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    >>There's an abundance of yellow and zucchini squash right now. And a
    >>recipe
    >>in the latest Penzey's catalog looks like it's worth a try. I'd have to
    >>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
    >>
    >>Easy Cheesy Zucchini Bake
    >>
    >>2 medium tomatoes, peeled and cut into wedges
    >>2 small zucchini, sliced
    >>2 small yellow squash, sliced
    >>1/2 tsp. thyme
    >>1 tsp. basil
    >>1 tsp. granulated garlic
    >>1/2 c. shredded cheddar cheese
    >>1/2 c. grated Parmesan or Romano cheese
    >>1/3 c. dry breadcrumbs
    >>1 c. shredded mozzarella cheese (optional)
    >>
    >>Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
    >>seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
    >>with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for
    >>45
    >>minutes or until the vegetables are tender. If you want you can then
    >>sprinkle the mozzarella cheese over the top and let stand 5 minutes, so
    >>the
    >>cheese melts, before serving.
    >>

    > snip
    >>Jill

    >
    > I didn't see your recipe, but I did clip the following zucchini recipe
    > from Penzeys to try.
    > Baked Zucchini Sticks
    > 3 medium zucchini (1 1/4 to 1 1/2 pounds) cut into 3 inch long sticks
    > 1 tablespoon salt
    > 1 cup Panko bead crumbs
    > 1/4 cup freshly grated Parmesan cheese
    > 1 tablespoon pizza seasoning
    > olive oil spray
    > 1/2 cup egg substitute or 2 large eggs or 3 egg whites lightly beaten.
    > Place the zucchini sticks in a colander and sprinkle with the
    > tablespoon of salt. Let the zucchini drain for 1 hour or longer;
    > rinse and pat dry.
    >
    > Combine the Panko, Parmesan and pizza seasoning; set aside. Preheat
    > the oven to 425F
    >
    > Line a baking sheet with parchment and spray the parchment with olive
    > oil. Dredge sticks in the egg, then roll in the crumb mixture. Place
    > on the baking sheet.
    >
    > Bake sticks for 12 minutes, turn over and bake for an additional 3
    > minutes, until golden brown and crisp. Serve immediately with a dip.
    > About 3 dozen sticks.
    >
    > I don't have olive oil spray so I will brush the parchment with olive
    > oil instead. I don't have pizza seasoning but I have Italian
    > seasoning or can make something up for the pizza seasoning.
    > Janet US
    >

    Sounds delicious! I buy zucchini (and yellow squash) from a local farmer
    who sets up a vegetable stand on weekends. I don't have pizza seasoning,
    either, but I'm sure an Italian blend would work just fine. Thanks!

    Jill


  7. #7
    Polly Esther Guest

    Default Re: Penzey's Summer Catalog


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Janet Bostwick" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" <[email protected]>
    >> wrote:
    >>
    >>>There's an abundance of yellow and zucchini squash right now. And a
    >>>recipe
    >>>in the latest Penzey's catalog looks like it's worth a try. I'd have to
    >>>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
    >>>
    >>>Easy Cheesy Zucchini Bake
    >>>
    >>>2 medium tomatoes, peeled and cut into wedges
    >>>2 small zucchini, sliced
    >>>2 small yellow squash, sliced
    >>>1/2 tsp. thyme
    >>>1 tsp. basil
    >>>1 tsp. granulated garlic
    >>>1/2 c. shredded cheddar cheese
    >>>1/2 c. grated Parmesan or Romano cheese
    >>>1/3 c. dry breadcrumbs
    >>>1 c. shredded mozzarella cheese (optional)
    >>>
    >>>Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
    >>>seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
    >>>with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for
    >>>45
    >>>minutes or until the vegetables are tender. If you want you can then
    >>>sprinkle the mozzarella cheese over the top and let stand 5 minutes, so
    >>>the
    >>>cheese melts, before serving.
    >>>

    >> snip
    >>>Jill

    >>
    >> I didn't see your recipe, but I did clip the following zucchini recipe
    >> from Penzeys to try.
    >> Baked Zucchini Sticks
    >> 3 medium zucchini (1 1/4 to 1 1/2 pounds) cut into 3 inch long sticks
    >> 1 tablespoon salt
    >> 1 cup Panko bead crumbs
    >> 1/4 cup freshly grated Parmesan cheese
    >> 1 tablespoon pizza seasoning
    >> olive oil spray
    >> 1/2 cup egg substitute or 2 large eggs or 3 egg whites lightly beaten.
    >> Place the zucchini sticks in a colander and sprinkle with the
    >> tablespoon of salt. Let the zucchini drain for 1 hour or longer;
    >> rinse and pat dry.
    >>
    >> Combine the Panko, Parmesan and pizza seasoning; set aside. Preheat
    >> the oven to 425F
    >>
    >> Line a baking sheet with parchment and spray the parchment with olive
    >> oil. Dredge sticks in the egg, then roll in the crumb mixture. Place
    >> on the baking sheet.
    >>
    >> Bake sticks for 12 minutes, turn over and bake for an additional 3
    >> minutes, until golden brown and crisp. Serve immediately with a dip.
    >> About 3 dozen sticks.
    >>
    >> I don't have olive oil spray so I will brush the parchment with olive
    >> oil instead. I don't have pizza seasoning but I have Italian
    >> seasoning or can make something up for the pizza seasoning.
    >> Janet US
    >>

    > Sounds delicious! I buy zucchini (and yellow squash) from a local farmer
    > who sets up a vegetable stand on weekends. I don't have pizza seasoning,
    > either, but I'm sure an Italian blend would work just fine. Thanks!
    >
    > Jill

    I do have Penzey's pizza seasoning and use it mostly to sprinkle on frozen
    pizza. It seems to me that a tablespoon is a massive amount for the sticks.
    Polly


  8. #8
    Brooklyn1 Guest

    Default Re: Penzey's Summer Catalog

    "jmcquown" wrote:
    >
    >There's an abundance of yellow and zucchini squash right now. And a
    >recipe
    >in the latest Penzey's catalog looks like it's worth a try. I'd have to
    >de-seed the tomatoes - summer squash seeds are so soft they don't matter.
    >
    >Easy Cheesy Zucchini Bake



    I have my own version going right now... even found four more squash
    this morning to add to the dozen I already picked.

    Got my flavoring veggies going:
    http://i52.tinypic.com/2z7g8ds.jpg

    Realized an 8 qt pot was too small:
    http://i55.tinypic.com/2zq94io.jpg

    Switched to a 10 qt on lowest heat, it'll cook down:
    http://i51.tinypic.com/w1w6f4.jpg

    I'm thinking to have it with pasta, a la primavera.

    Talking spring, Iggy & Squiggy are growing:
    http://i55.tinypic.com/213qibk.jpg

    What's to eat:
    http://i51.tinypic.com/14llx81.jpg

  9. #9
    Ema Nymton Guest

    Default Re: Penzey's Summer Catalog

    On 7/27/2011 7:03 PM, jmcquown wrote:
    > There's an abundance of yellow and zucchini squash right now. And a
    > recipe in the latest Penzey's catalog looks like it's worth a try.
    > I'd have to de-seed the tomatoes - summer squash seeds are so soft
    > they don't matter.
    >
    > Easy Cheesy Zucchini Bake
    >
    > 2 medium tomatoes, peeled and cut into wedges
    > 2 small zucchini, sliced
    > 2 small yellow squash, sliced
    > 1/2 tsp. thyme
    > 1 tsp. basil
    > 1 tsp. granulated garlic
    > 1/2 c. shredded cheddar cheese
    > 1/2 c. grated Parmesan or Romano cheese
    > 1/3 c. dry breadcrumbs
    > 1 c. shredded mozzarella cheese (optional)
    >
    > Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
    > seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish.
    > Top with the grated Parm or Romano cheese and bread crumbs. Bake at
    > 350F for 45 minutes or until the vegetables are tender. If you want
    > you can then sprinkle the mozzarella cheese over the top and let stand
    > 5 minutes, so the cheese melts, before serving.
    >
    > *Does anyone actually preheat the oven? Unless you're doing precision
    > baking I can't see that it makes much of a difference. Unless you
    > have a really crappy oven, I guess
    >
    > Jill


    Your recipe sounds good. Try tossing a teaspoon of salt into the sliced
    zucchini and yellow squash and let that sit in a collander for about an
    hour. It releases a lot of moisture from the vegetables.

    Becca

  10. #10
    Kswck Guest

    Default Re: Penzey's Summer Catalog


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > There's an abundance of yellow and zucchini squash right now. And a
    > recipe in the latest Penzey's catalog looks like it's worth a try. I'd
    > have to de-seed the tomatoes - summer squash seeds are so soft they don't
    > matter.
    >
    > Easy Cheesy Zucchini Bake
    >
    > 2 medium tomatoes, peeled and cut into wedges
    > 2 small zucchini, sliced
    > 2 small yellow squash, sliced
    > 1/2 tsp. thyme
    > 1 tsp. basil
    > 1 tsp. granulated garlic
    > 1/2 c. shredded cheddar cheese
    > 1/2 c. grated Parmesan or Romano cheese
    > 1/3 c. dry breadcrumbs
    > 1 c. shredded mozzarella cheese (optional)
    >
    > Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
    > seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
    > with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for
    > 45 minutes or until the vegetables are tender. If you want you can then
    > sprinkle the mozzarella cheese over the top and let stand 5 minutes, so
    > the cheese melts, before serving.
    >
    > *Does anyone actually preheat the oven? Unless you're doing precision
    > baking I can't see that it makes much of a difference. Unless you have a
    > really crappy oven, I guess
    >
    > Jill


    Around here at this time of year, 2 small squash and 2 small zucchini could
    mean 'only 2 lbs each'. I just stuffed a 5 1/4 pound yellow squash and
    grilled it-bought at a local Long Island farm for about $3.




  11. #11
    jmcquown Guest

    Default Re: Penzey's Summer Catalog


    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..
    > "jmcquown" wrote:
    >>
    >>There's an abundance of yellow and zucchini squash right now. And a
    >>recipe
    >>in the latest Penzey's catalog looks like it's worth a try. I'd have to
    >>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
    >>
    >>Easy Cheesy Zucchini Bake

    >
    >
    > I have my own version going right now... even found four more squash
    > this morning to add to the dozen I already picked.
    >
    > Got my flavoring veggies going:
    > http://i52.tinypic.com/2z7g8ds.jpg
    >
    > Realized an 8 qt pot was too small:
    > http://i55.tinypic.com/2zq94io.jpg
    >
    > Switched to a 10 qt on lowest heat, it'll cook down:
    > http://i51.tinypic.com/w1w6f4.jpg
    >

    That's a lot of squash!!!!

    > I'm thinking to have it with pasta, a la primavera.
    >
    > Talking spring, Iggy & Squiggy are growing:
    > http://i55.tinypic.com/213qibk.jpg
    >

    I went to the store a few days ago, just after 6PM, to pick up some milk.
    It wasn't dusk yet but heading towards it. On the drive out I started
    thinking about deer. Sure enough, on the return trip, as I turned onto the
    street just before mine there was a doe standing in the middle of the
    street. I stopped my car. She went on across the road. Then two spotted
    fawns came running across after her <G> I knew that wasn't the end of it so
    I waited. Sure enough, a buck bounded across the street bringing up the
    rear Something told me I was going to see deer that evening. There are
    still a lot of woods (the HOA is very reluctant to let people cut down
    trees, which is a good thing IMHO) and plenty of deer on the island. It was
    a nice thing to see a little family like that at the end of the day.
    Earlier this month I called my neighbor after a large doe walked across my
    back yard into hers. It was standing next to a tree in her back yard. I
    thought I should return the favour since she called and told me about the
    alligator in mine. LOL

    Jill


  12. #12
    Brooklyn1 Guest

    Default Re: Penzey's Summer Catalog

    On Thu, 28 Jul 2011 18:58:19 -0400, "jmcquown" <[email protected]>
    wrote:

    >
    >"Brooklyn1" <Gravesend1> wrote in message
    >news:[email protected]. .
    >> "jmcquown" wrote:
    >>>
    >>>There's an abundance of yellow and zucchini squash right now. And a
    >>>recipe
    >>>in the latest Penzey's catalog looks like it's worth a try. I'd have to
    >>>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
    >>>
    >>>Easy Cheesy Zucchini Bake

    >>
    >>
    >> I have my own version going right now... even found four more squash
    >> this morning to add to the dozen I already picked.
    >>
    >> Got my flavoring veggies going:
    >> http://i52.tinypic.com/2z7g8ds.jpg
    >>
    >> Realized an 8 qt pot was too small:
    >> http://i55.tinypic.com/2zq94io.jpg
    >>
    >> Switched to a 10 qt on lowest heat, it'll cook down:
    >> http://i51.tinypic.com/w1w6f4.jpg
    >>

    >That's a lot of squash!!!!
    >
    >> I'm thinking to have it with pasta, a la primavera.
    >>
    >> Talking spring, Iggy & Squiggy are growing:
    >> http://i55.tinypic.com/213qibk.jpg
    >>

    >I went to the store a few days ago, just after 6PM, to pick up some milk.
    >It wasn't dusk yet but heading towards it. On the drive out I started
    >thinking about deer. Sure enough, on the return trip, as I turned onto the
    >street just before mine there was a doe standing in the middle of the
    >street. I stopped my car. She went on across the road. Then two spotted
    >fawns came running across after her <G> I knew that wasn't the end of it so
    >I waited. Sure enough, a buck bounded across the street bringing up the
    >rear Something told me I was going to see deer that evening. There are
    >still a lot of woods (the HOA is very reluctant to let people cut down
    >trees, which is a good thing IMHO) and plenty of deer on the island. It was
    >a nice thing to see a little family like that at the end of the day.
    >Earlier this month I called my neighbor after a large doe walked across my
    >back yard into hers. It was standing next to a tree in her back yard. I
    >thought I should return the favour since she called and told me about the
    >alligator in mine. LOL


    You need to keep a camera handy.

  13. #13
    jmcquown Guest

    Default Re: Penzey's Summer Catalog


    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..
    > On Thu, 28 Jul 2011 18:58:19 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    >>
    >>"Brooklyn1" <Gravesend1> wrote in message
    >>news:[email protected] ..
    >>> "jmcquown" wrote:
    >>>>
    >>>>There's an abundance of yellow and zucchini squash right now. And a
    >>>>recipe
    >>>>in the latest Penzey's catalog looks like it's worth a try. I'd have to
    >>>>de-seed the tomatoes - summer squash seeds are so soft they don't
    >>>>matter.
    >>>>
    >>>>Easy Cheesy Zucchini Bake
    >>>
    >>>
    >>> I have my own version going right now... even found four more squash
    >>> this morning to add to the dozen I already picked.
    >>>
    >>> Got my flavoring veggies going:
    >>> http://i52.tinypic.com/2z7g8ds.jpg
    >>>
    >>> Realized an 8 qt pot was too small:
    >>> http://i55.tinypic.com/2zq94io.jpg
    >>>
    >>> Switched to a 10 qt on lowest heat, it'll cook down:
    >>> http://i51.tinypic.com/w1w6f4.jpg
    >>>

    >>That's a lot of squash!!!!
    >>
    >>> I'm thinking to have it with pasta, a la primavera.
    >>>
    >>> Talking spring, Iggy & Squiggy are growing:
    >>> http://i55.tinypic.com/213qibk.jpg
    >>>

    >>I went to the store a few days ago, just after 6PM, to pick up some milk.
    >>It wasn't dusk yet but heading towards it. On the drive out I started
    >>thinking about deer. Sure enough, on the return trip, as I turned onto
    >>the
    >>street just before mine there was a doe standing in the middle of the
    >>street. I stopped my car. She went on across the road. Then two spotted
    >>fawns came running across after her <G> I knew that wasn't the end of it
    >>so
    >>I waited. Sure enough, a buck bounded across the street bringing up the
    >>rear Something told me I was going to see deer that evening. There
    >>are
    >>still a lot of woods (the HOA is very reluctant to let people cut down
    >>trees, which is a good thing IMHO) and plenty of deer on the island. It
    >>was
    >>a nice thing to see a little family like that at the end of the day.
    >>Earlier this month I called my neighbor after a large doe walked across my
    >>back yard into hers. It was standing next to a tree in her back yard. I
    >>thought I should return the favour since she called and told me about the
    >>alligator in mine. LOL

    >
    > You need to keep a camera handy.


    I don't carry a camera in my car.

    I did get some pics of the alligator in the back yard. It was a fairly
    young one, only about 5 feet long. Then the gal from Security put sort of a
    noose on a pole around it's head and dragged it across the street. My
    neighbor and John and I followed her and watched her wrestle it into
    submission. She said she never done this before so she was a little freaked
    out. It was doing one of those rolls from the old Tarzan movies, like
    crocodiles do. She had to stay clear of it's tail, which was whipping back
    and forth. It was strong!!! But she managed to drag it off across another
    yard and let it loose in the pond. I know she was glad when that was over!

    Jill


  14. #14
    Brooklyn1 Guest

    Default Re: Penzey's Summer Catalog

    "jmcquown" wrote:
    >
    >I did get some pics of the alligator in the back yard. It was a fairly
    >young one, only about 5 feet long. Then the gal from Security put sort of a
    >noose on a pole around it's head and dragged it across the street. My
    >neighbor and John and I followed her and watched her wrestle it into
    >submission. She said she never done this before so she was a little freaked
    >out. It was doing one of those rolls from the old Tarzan movies, like
    >crocodiles do. She had to stay clear of it's tail, which was whipping back
    >and forth. It was strong!!! But she managed to drag it off across another
    >yard and let it loose in the pond. I know she was glad when that was over!


    Are there a lot of alligators in that pond? If so they'll probably be
    roaming about. I'd be careful, that five footer will soon be a ten
    footer.

  15. #15
    jmcquown Guest

    Default Re: Penzey's Summer Catalog


    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..
    > "jmcquown" wrote:
    >>
    >>I did get some pics of the alligator in the back yard. It was a fairly
    >>young one, only about 5 feet long.

    >
    > Are there a lot of alligators in that pond? If so they'll probably be
    > roaming about. I'd be careful, that five footer will soon be a ten
    > footer.


    There are signs posted around - please do not feed the alligators. When my
    parents first moved here in the 1980's people thought the alligators were
    "quaint". Until their little dogs started going missing.

    I don't know about that particular pond but there's an alligator that lives
    in a pond near the gate they call "Grandpa". He's a 13 foot long alligater
    and has been there for 20-something years. He doesn't like other alligaters
    in his pond. He doesn't bother anyone. He doesn't bother the shore birds.
    The great blue herons, the white herons or the ibises all feel comfortable
    around him. I'm not worried about the gaters. This was just the first time
    I've seen one this close to the house. He just got lost.

    Jill


  16. #16
    Janet Bostwick Guest

    Default Re: Penzey's Summer Catalog

    On Thu, 28 Jul 2011 23:24:36 -0400, "jmcquown" <[email protected]>
    wrote:

    snip
    He doesn't bother the shore birds.
    >The great blue herons, the white herons or the ibises all feel comfortable
    >around him. I'm not worried about the gaters. This was just the first time
    >I've seen one this close to the house. He just got lost.
    >
    >Jill


    Ibis? How lucky! Beautiful
    Janet US

  17. #17
    Ed Pawlowski Guest

    Default Re: Penzey's Summer Catalog


    "jmcquown" <[email protected]> wrote
    >
    > I don't know about that particular pond but there's an alligator that
    > lives in a pond near the gate they call "Grandpa". He's a 13 foot long
    > alligater and has been there for 20-something years. He doesn't like
    > other alligaters in his pond. He doesn't bother anyone. He doesn't
    > bother the shore birds. The great blue herons, the white herons or the
    > ibises all feel comfortable around him. I'm not worried about the gaters.
    > This was just the first time I've seen one this close to the house. He
    > just got lost.
    >
    > Jill


    While they all may be comfortable, something must not be. I'd bet he is
    not eating grass.


  18. #18
    Giusi Guest

    Default Re: Penzey's Summer Catalog


    "Ed Pawlowski" <[email protected]> ha scritto nel messaggio > "jmcquown"
    <[email protected]> wrote
    >>
    >> I don't know about that particular pond but there's an alligator that
    >> lives in a pond near the gate they call "Grandpa".

    >
    > While they all may be comfortable, something must not be. I'd bet he is
    > not eating grass.


    When he's hungry, your arse is grarse.



  19. #19
    jmcquown Guest

    Default Re: Penzey's Summer Catalog


    "Ed Pawlowski" <[email protected]> wrote in message
    news:[email protected] ...
    >
    > "jmcquown" <[email protected]> wrote
    >>
    >> I don't know about that particular pond but there's an alligator that
    >> lives in a pond near the gate they call "Grandpa". He's a 13 foot long
    >> alligater and has been there for 20-something years. He doesn't like
    >> other alligaters in his pond. He doesn't bother anyone. He doesn't
    >> bother the shore birds. The great blue herons, the white herons or the
    >> ibises all feel comfortable around him. I'm not worried about the
    >> gaters. This was just the first time I've seen one this close to the
    >> house. He just got lost.
    >>
    >> Jill

    >
    > While they all may be comfortable, something must not be. I'd bet he is
    > not eating grass.


    Fish from the pond, most likely. Squirrels, maybe. I'm surrounded by
    wildlife (I love it!). I once saw a great blue heron strolling across the
    back yard. *That* was impressive!

    Jill


  20. #20
    jmcquown Guest

    Default Re: Penzey's Summer Catalog


    "Janet Bostwick" <[email protected]> wrote in message
    news:h2b437do3e2vpuvimdsr[email protected]..
    > On Thu, 28 Jul 2011 23:24:36 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    > snip
    > He doesn't bother the shore birds.
    >>The great blue herons, the white herons or the ibises all feel comfortable
    >>around him. I'm not worried about the gaters. This was just the first
    >>time
    >>I've seen one this close to the house. He just got lost.
    >>
    >>Jill

    >
    > Ibis? How lucky! Beautiful
    > Janet US



    Ah yes, they're beautiful! The wildlife here is stunning.

    I feed wild birds and have a small bird bath too, because they need water.
    I get the usual assortment. There's a mated pair of cardinals nesting in
    one of my azalea bushes and I spotted one of their fledglings about a month
    ago. Purple finches, house finches. North American blue jays are rare (for
    some reason) but they do occasionally show up. Tufted titmice, downey
    woodpeckers and Carolina wrens all frequent my suet feeder. Occasionally
    I'll see mourning doves waddling around. (Those were more common on my
    patio in Tennessee.) For the last couple of months I've been seeing
    bluebirds! Oh, they're absolutely gorgeous with their bright blue (almost
    iridescent) wings and red breasts! Of course there are hummingbirds at the
    hummingbird feeder, although they were late showing up this year. And out
    front (why not in the back yard? I don't know) I've spotted a pair of brown
    thrashers walking around in the grass. And then there are the shore birds.
    I don't have a pond in my back yard so I usually only see those (including
    the ibis) when I'm driving past the large pond. I did see a great blue
    heron stroll across the back yard once Majestic!

    Jill


Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32