The Animal Kingdom: 30

You’ve now reached Installment #30 from my blog thread describing what to call groups of animals. We’re not even close to the end! See how many you can guess. Answers listed at the bottom of the page.

  1. The fixture fixed itself firmly to the fixture.
  2. The boil boiled in the sky, falling fast towards the earth.
  3. A bevy of bevies is one fleet fleet.
  4. The trip tripped along the shore line. (1)
  5. The consortium consorted, while the moggies kept to themselves. (2)
  6. This devil has imps!
Fixture, Lamru National Park, Khao Lak, Thailand
Consulting for the consortium, Lamru National Park, Khao Lak, Thailand
Consortium, Lamru National Park, Khao Lak, Thailand

Answers:

  1. Fixture of barnacles [1]
  2. Boil of hawks [2]
  3. Bevy of deer [3]
  4. Trip of dotterel [4]
  5. Consortium of crabs
  6. Tasmanian devil babies [5]
Dotterel dottering by a consortium, Lamru National Park, Khao Lak, Thailand

NOTES: [1] I completely forgot about barnacles. Marilyn Albright over at alaskamexicoandbeyond.wordpress.com/ alerted me to this one. Thanks, Marilyn! [2] A boil specifically designates two or more hawks spiraling in flight (3). [3] Bevy refers to roe deer only. sciencebasedlife.wordpress.com/  [4] I had to look it up. A dotterel is a plover, related to sandpipers (1). [5] Tasmanian devils are solitary and fierce: there is no term for a group of Tasmanian devils. But devil babies are called imps, which more than qualified them for my lists. The devil is endangered. greentumble.com

Moggie, but you may call me Your Highness

NOTES on NOTES: (1) Someone stop me! I can’t resist. A dotterel is also a slang term in Britain for someone easily duped. www.yourdictionary.com (2) I couldn’t resist this fact either. Yet another definition for cats! I have to sneak in moggy: “Moggy (also moggie) is used in Scottish and English dialects in senses that are colloquial or rare or obsolete, e.g., “a young girl or young woman”; “a scarecrow”; “a calf or cow.” Perhaps its only common use is as a term for an ordinary house cat. Moggy may possibly be a derivative of Mog, a nickname for Margaret. Moggy in its sense “girl, young woman” entered English in the 17th century; in its sense “calf or cow,” in the 19th century; in its sense “scarecrow,” in the late 19th century; and in its sense “house cat,” in the early 20th century.” wordoftheday Go to my earlier posts for more on cats: The Animal Kingdom: A Clowder and Installments 19 and 22. (3) Let’s repeat NOTE #3 again: A boil specifically designates two or more hawks spiraling in flight. Two or MORE? Seriously? © Jadi Campbell 2017. All photos © Uwe Hartmann. To see more of Uwe’s animal photos and pics from our trips go to viewpics.de.  Fun animal names from www.writers-free-reference.com, Mother Nature Network and www.reference.com.

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The Art of Food

Two weeks ago, I posted about crispy fried big black hairy spiders. I admit it…. I had fun thinking about grossing you out.

Believe me, when I saw the size of those buggers that day at the rest stop, I wasn’t just grossed out. I was really, really happy that they were behind glass.

I felt bad (okay, only slightly) for scaring the small children and grown men in my reading audience. So this week, I’m bringing you another food post, but in the opposite direction: Food as Art.

Uwe and I just made our first trip to two of the Baltic states. We spent a couple days each exploring Riga, Latvia and Tallinn, Estonia. Along with sparking a brand-new curiosity in the Hanseatic League [1], these cities introduced me to the northern European food scene.

Oh. My. God. We ate incredible meals every night. What made those meals so special is an insistence on local products and a reverence for tradition, but with a modern spin. The chefs did delicious things with grains like kasha, and groats and millet, and barley. For years I have firmly insisted that German bread is the best on the planet, closely followed by breads baked fresh in India [2]. Now there’s a new guy on the (bread) block: the pumpernickel and dark breads of the Baltics.

A starter with local smoked salmon

We ordered dishes with elk, deer, fresh and smoked fish,

A different restaurant’s smoked salmon with trout cavier, accompanied by rolled slices of cucumber
… and a third restaurant’s smoked salmon appetizer. Art on a plate
Traditional beet borscht soup, updated with yellow lentils and pieces of elk meat that melted in my mouth

local cheeses and beers. For the first time in my life I ate (and loved!) kippered herrings. Everything was decorated with edible flowers and herbs, and served up with intense purees of once uninteresting and now fascinating root vegetables. Everything was presented as a work of art. This is food to die for….

First course of wild mushrooms sauteéd and served in spinach blini purses

Without further ado, here are some of the plates from our feasts. Every night we forgot to photograph at least one course. We were too busy enjoying our food!

Lamb marinated in juniper berries served with yellow beetroot cream, cranberries and barley
Fresh fish with beet root puree and kale (out of all the meals we ate, the kale was the one item that was not perfect)
Venison stew with roasted onion halves
Beef with sweet pepper-eggplant-onion millet squares, oyster mushrooms, water cress and johnny-jump-ups

A shout out to the amazing restaurants Von Krahi Aed and Rataskaevu 16 in Tallinn, as well as Peter Gailis and Melna Bite in Riga. Labu apetīti and jätku leiba! [3]

Hibiscus poached pear, pumpkin seeds in apple syrup, and raspberry sorbet

NOTES: [1] The Hanseatic League controlled all shipping and commerce across the Baltic Sea and northern Europe to Russia. Riga and Tallinn (then known as Reval) were member cities. [2] Go to my earlier post My Mother-in-Law’s Cookies for more on bread. [3] Latvian and Estonian for bon appetít. As always, I receive no favors for mentioning these establishments. © Jadi Campbell 2017. All photos © Uwe Hartmann 2017. To see more of Uwe’s photos and pics from our trips go to viewpics.de.

Click here for my author page to learn more about my books and me.