The photo below from The Warbler Guide is of a female Black-and-white Warbler in the fall, snapped by none other than Scott Whittle himself. And don’t worry, we promise the bird is upside down, not your computer!
For guys like Scott Whittle and Tom Stephenson, authors of The Warbler Guide, spotting a warbler and snapping a picture is an exciting moment, and for those of us who stepped on a twig and scared that bird off long before we got out our iPhone, we’re just glad someone else is able to get the job done.
The photo below from The Warbler Guide is of a male Common Yellowthroat in the fall.
Have you spotted any interesting birds this migration season? Let us know in the comments below!
Looking for something to do with all those fall apples? We recommend Senegalese Soup from Cooking for Crowds
Senegalese soup is a smooth cream of chicken with curry. A classic French adaptation of Oriental tastes, this soup is elegant and smooth, and acceptable as a beginning to any meal.
|celery stalks, chopped||2||4||6||10|
|apples, peeled and chopped||2||4||7||10|
|butter||3 tbs||6 tbs||10 tbs||3 sticks|
|curry powder||2 tbs||4 tbs||8 tbs||¾ c|
|all-purpose flour||¼ c||½ c||¾ c||2 c|
|chicken stock or broth||4 c||8 c||4 qts||8 qts|
|salt (to taste)|
|chili powder (to taste)|
|cayenne (to taste)|
|heavy cream||2 c||4 c||5½ c||10 c|
fresh parsley, chopped
avocado, peeled and chopped
In a large saucepan (or two kettles) sauté the onions, celery, and apples in the butter until the mixture is soft but not browned. Add the curry powder and sauté for 2 minutes more, then add the flour, stirring well. Cook, stirring, for a minute or so more. Gradually stir in the chicken stock or broth and cook the soup until it thickens. Add the salt, chili powder, and cayenne to taste.
Puree the mixture in a blender or put through a food mill, a few cups at a time, until smooth. Chill the soup, if serving it cold. Just before serving, stir in the cream and garnish each portion with parsley (hot) or avocado (cold).
note: While the soup can be served hot or cold, it is best (and easiest for a crowd) if served cold.
This recipe is taken from Cooking for Crowds by Merry “Corky” White. We are publishing a 40th edition of this classic cookbook in December.