Wednesday, March 15, 2017

Niagara Falls USA

If you have never been to Niagara Falls USA, whatever you think you know about it is probably wrong.  I know, I was wrong.  I knew Niagara Falls USA from my Grandparents, they went there on their honeymoon.  It was old school, it was tired, I was way off the mark.  My first visit to Niagara Falls USA wasn't anything I expected.  

Niagara Falls USA is iconic, it is the Falls, it is stories of dare devils and you can see the wonder from the Maid of the Mist, which I did. Niagara Falls USA is also kayaking. Just take a peak at my article from a couple years ago Hobies on the Niagara.  It's about slowing down and enjoying your family and the outdoors.  $608 Million dollars come into the Niagara Falls USA community every year through tourism. 

I can't say enough good things about Niagara Falls USA, mainly because it was surprising.  Surprising in a good way is so rare.  We are all so connected that nothing is new, nothing is surprising.  What I found in Niagara Falls USA were, unique outdoor experiences, I fished on Lake Erie and on Lake Ontario.  I saw what dedication to reclamation of water can do for the rust belt. I saw what removal of dams has done for native species in the Great Lakes. I saw our nation's history at a fort and wondered if my relatives stood there on those same shores wondering if we would ever be a free nation. I saw nesting gulls. I saw the Ramone's memorabilia in the Hard Rock. I ate some of the best chicken wings of my life in Lewiston, New York! 

When I say I love New York, I don't mean that other part of New York. I mean this part of New York.  I mean a place where the people are friendly, the food is great, the music is good, nature is out the back door, there is only one New York that calls to me, Niagara Falls USA

Tuesday, March 14, 2017


I was taking photos randomly in the ocean.  Jelly fish were swimming all around the docks but it was difficult to get them captured as a usable image.  It can be really peaceful watch the different types of Jelly fish pulse through the water and I find myself getting lost in the ebb and flow of their movements

Monday, March 13, 2017

Canvas Prints on Etsy

I have taken many photos that I love.  I am in the process of turning them into canvas prints for my own walls.  Then I thought, why not offer them for sale to others as well? I opened an Etsy shop with some of my photos available for purchase on canvas.  If you would like larger sizes I can get pricing for those also.

I will add other photos as I edit them.

Wednesday, March 1, 2017

Wild Turkey Paella

Half a breast cut into strips

Wild Turkey Paella
1/2 of a (depending on size of turkey) wild turkey breast cut into strips about 1 inch long by 1/2 inch
1 pound of Chorizo removed from casing, crumbled
1 pound shrimp, deveined
1 quart chicken stock, plus a bit more
1 whole sweet onion, chopped
1 whole red pepper, chopped
1 bay leaf
1 bunch of parsley, chopped
1 tablespoon smoked Spanish Paprika
2 teaspoons dried oregano
2 teaspoons of crushed garlic
2 pinches of saffron
1 teaspoon crushed red pepper
salt and pepper to taste
2 lemons, zested
2 cups of rice-I like basmati
olive oil

In a bowl combine at least two tablespoons of olive oil with the paprika, oregano, and salt and pepper, coat the turkey.  Cover and refrigerate while you make the other portions of the recipe.  In a large cast
iron pan or a paella pan heat two tablespoons of olive oil, add rice to coat in oil, add crushed red pepper.  Cook for at least two minutes be careful not to burn rice.  Add bay leaf, lemon zest, chicken stock and parsley.  Bring to a boil.  Reduce heat, cover,  and simmer until rice is tender.  Be careful to make sure that the rice doesn't stick to the bottom of the pan.  If rice begins to stick add more stock until it finishes cooking.
Finished Paella
While the rice is cooking heat two tablespoons of olive oil in a large pot or dutch oven add onions and begin to cook, add wild turkey strips.  Cook about four minutes or until onions are transparent, add chorizo and red bell pepper and cover.  Cook another four minutes, the turkey should have become firm and the onions should all be transparent, the chorizo will have made the mixture a nice red color.  Add the shrimp stirring into mixture, cover.  Cook until the shrimp are pink and done through.
Check rice to make sure that it is done through.  Serve meat on top of fragrant rice.