Birds, Birds, Birds at Wilde Lake

From time to time I take my camera to Wilde Lake and wait for some god photos to happen. Earlier this week was one of the good days; Woodpeckers, Great Blue Herons, Black Crowned Night Herons, and an Osprey. Unfortunately the Black Crowned was hiding and I didn’t get a chance to shoot it. There was also a reported sighting of a Yellow Heron, and of course plenty of Canada Geese. The Osprey just made one turn overhead, not a good photo-op. So I’ll just leave you with what I think are some good shots.

Adult and Juvenile Woodpecker

Adult and Juvenile Woodpecker

Great Blue Heron fishing

Great Blue Heron fishing


Heron and Canada Geese

Heron and Canada Geese

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There are two nests of Green herons, with about 4 or 5 chicks in each of them. Today they were big enough to fly, but still stayed around ‘home’. I was able to get some shots of one of the nests while the chicks were just fighting for the best place on the tree branch to get fed. While the adult just stood by and watched.

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Adult and Juvenile Green Herons Adult and Juvenile Green Herons

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On the Water on the 4th

The heavy work finished last night, the racks installed and the kayaks loaded. The gear bags sorted, and everything checked.we were ready for the Fourth of July. So when the morning dawned and the Weather Underground forecast was for sun and clear sky the only thing left was to consider the wind and decide where to launch.

Based in central Maryland we have many choices, so let’s see: Piney Run Park – too small, Baltimore harbor launching at the Canton Waterfront Park Well. there’s Fort McHenry across from the Canton put-in, but the Potapsco River is always busy and the crossing would not be comfortable. Annapolis – again it would be busy with lots of powerboats and confused water. Ok, look north. Lake Marburg in Codorus Park, Pa. but we’ve been there a lot and there are lots of pontoon boats – I call them party barges, way too busy for our tastes. There’s not much to the west, so we looked south. The Potapsco River at Daniels (see some my earlier posts), good, but it’s a short paddle upstream before we hit rapids that neither of us wanted to attempt, and we had a lot of rain in the previous couple of days – fast-moving water with lots of mud. Further south is Seneca Lake in Black Hills Park. That’s good when no one is fishing, but when fishermen are active so are the power boats. Add to the fact that we covered most of the lake about a month ago helped us decide against it. Only one convenient place left to paddle, Tridelphia Lake. Yes, we paddled there only 2 weeks ago but there is very little power boat traffic. Our last trip to Tridelphia opened up a new vista for us, unlike open water, it would have plenty of shade, So we decided another visit was in store.

When we arrived at the Tridelphia Lake Road boat launch ramp the lagoon calm, but we could see the water out on the lake was a bit rougher, nothing to be concerned about, so we unloaded the boats and gear then launched. The paddle up to the head of the lake was into the wind, and seas – lots of work. Once at the head of the lake we turned into a small stream, about 30′ across, and headed into very quiet water. The rains I mentioned earlier caused some run-off from the nearby farms and lots of turbidity so we couldn’t see much underwater. This stream continues for almost a mile and unlike the body of the lake, it is tree covered. We paddled in shade most of the way in pure “wilderness”. Not a sound of a car or truck could be heard, only the calls of many birds, and twice we spotted what we think was a Beaver, but with a loud Splash of its tail it disappeared underwater. The video gives a better feel to our day on Tridelphin Lake.

After tying off to a snag along the creek for lunch we turned back, into sun, and the main body of the lake. The chop that we fought on the outbound part of the trip helped push us along on our return to the car.

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A Plethora of Passwords

Mike:

About Passwords – said better than I could have written.

Originally posted on The Daily Post:

There are a number of irritating things experts insist you must do for your own good: eat nine servings of veggies a day; maintain a diverse retirement portfolio; check your transmission fluid every month. Most of us ignore a lot of this advice, because there’s no end to it, and our lives are complicated enough.

Photo by Kit

Photo by Kit

As a habitual good advice ignorer myself, I realize that when I tell you I’m here today to talk about passwords, you’ll want to tune me out. But wait! Good password hygiene is more important than flipping your mattress.

View original 750 more words

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Comfort by Tom Witkin

Tom Witkin a San Francisco based designer and developer authored the following, but it could apply to any creative aspect of life, not just to any of the arts, but all of life.

COMFORT

Until recently, I felt that I had gotten a little too comfortable. I had grown a little too accustomed to assuming I’ll always be able to dictate the current situation. I had grown intolerant of anything that forced me to change my routine — my tightly held habits. I feared uncertainty.

One of the biggest realizations I’ve made is the need to be uncomfortable. I need to deliberately push myself into uncomfortable territory. I’ve been denying myself from really experiencing what’s around me, all in the name of being comfortable.

Sustained comfort leads to crippling stasis. When the work I do and the life I live is static, I don’t explore new things. I don’t take chances. I don’t venture from what I already know.

Often, what is known isn’t the best for the task at hand. To truly find the best, I need to explore the unfamiliar. I need to enter regions and thoughts that I haven’t dared venture into before. I need to have a willingness to put myself in uncomfortable positions. I need to let myself be in situations where I don’t know what’s going to happen next.

This can be scary. It can be scary in my personal life, where achieving comfort is seemingly the ultimate goal, and in my work, as it’s easy to believe that staying in my comfort zone ensures at least an ok product.

What happens when I do this, though, is an incomplete and less desirable outcome. I’m recreating what’s already been done, gaining no new ground. Instead, I must venture into the unknown. What gets me through isn’t the knowledge that the solution I’m pursuing has already been done, but the confidence in my ability and skills to think of a better solution. What gets me through is the knowledge that I can take what I’m given and make something great. I may pull my hair out along the way, but that’s the point; I need to be pushed into an uncomfortable state to allow the process of succeeding to push me back out.

That’s what makes a great design. That’s what makes a great idea come to fruition. That’s what makes a fulfilling life. When I can accept the fact that I need to be uncomfortable, great things follow.

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Slumgullion

Eating with mom and Dad

On The Boat

Mom and Dad sailing Alva on the Chesapeake

Mom and Dad sailing Alva on the Chesapeake

It has been over half a century since I ate one of dad’s dinners. He passed away due to the ravages of Leukemia. But I still remember a couple of his creations in the kitchen, or at times I should call it the galley. He loved sailing on the Chesapeake Bay, his favorite boat was Alva It was about 30′ with only a two burner Primus stove to cook meals for a family of 6. On the boat we used a Kerosene version. I remember one of the meals that mom and dad fixed quite often in those cramped quarters with a limited supply of pots and pans. Dad called it “Slumgullion”. I still like it, but have never duplicated the taste I remember from the days of my youth.

4-slumgullion_3212A google search for Slumgullion brings up many recipes, too many to even suggest a few. They all have similarities, but all are different. The recipe guideline is simple. The basics of it are browned hamburger, macaroni, and tomato. Some versions use tomato sauce, others tomato paste, while others include tomato, stewed, or fresh. My brother, sisters and I would top a plate of that with Catsup – as all youngsters would do in the 40′s and 50′s. Well, it did take two burners on the Primus stove. One burner was used to cook the Macaroni, the other to brown the hamburger (and onions). When the meat was cooked the rest of the ingredients were mixed with the meat in the large cast iron frying pan to warm up and to serve from.

Special Meals at home

Most of the time Mom cooked but on special occasions Dad would step in with his specialities Sirloin Steak about 1-1/4″ thick, remember this was in the 40′s and 50′s when meat like that was still good for your health. With French Fries and Cole Slaw it was a feast, Dad would be the steak chef, and on extra special times he’s chop some garlic cloves into small slivers, and with surgical precision he would cut small incisions in the steak and insert some of the garlic. Then put it in the broiler of over hot charcoal. The ‘men’ in the family liked their steak about medium-rare, while the girls liked it done a bit more toward medium. One of Dad’s sayings about how a steak should be cooked “It should be about 5 degrees warmer than a cow in heat!”

When we had garlic in house for steak, mom would take a little of it for the Cole Slaw. I don’t have any recollection of how she made the dressing for the slaw, but it was a basic slaw, just chopped cabbage.

A Splendid Table

This was sort of a challenge by Lynne Rossetto Kasper’s podcast from American Public Media “The Splendid Table” Eating With Dad

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What’cha looking at?

On a recent walk around Wilde Lake, this one gosling stood still long enough for its portrait, there were 13 in the whole brood.

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Camera model : NIKON D7000
Date/Time : 2014:05:12 20:01:17 UT
Focal length : 400.0mm (35mm equivalent: 600mm)
Exposure time: 0.0010 s (1/1000)
Aperture : f/5.6
ISO equiv. : 640

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