Pigeons: Winged Rats or Gourmet Treat?

"Accept that some days you are the pigeon and some days the statue." ~ Dilbert [Scott Adams] ~

For as long as there have been people, there have been pigeons.

They are found in almost every corner of the earth, from rock cliffs to city sidewalks.

The Rock Pigeon (Columba livia), which we probably see most often is a monogamous bird, and both parents share in the raising of the typical two- squabs-per-brood.

The little feathered squab in the picture is about 22 days old and is considered a gourmet delicacy that is sent to slaughter after its first month of life.

Yes, domestically raised pigeons are considered a main course treat.

One can buy farm-raised squab from places such as Marx Foods, and get an 18-pound box of 24 (11 to 12 ounce birds) for $243.40, which includes overnight FEDEX shipping. (I don’t know about you, but for everyday dinners that kind of blows my weekly grocery budget.)

However, if you should be so lucky as to find a smaller quantity of squab from your local butcher, Chef Emeril Lagasse has a superb recipe for Pan Seared Squab with a Dried Cherry Reduction Sauce.

If baby pigeons are considered a delicacy, why is it the adult bird is considered such a nuisance?

Pigeon guano is part of the problem, as the birds indiscriminately litter everything from statues to human heads, and there is an ever-so-slight slight risk that their droppings contribute to such diseases as psittacosis, , cryptococcosis and histoplasmosis. They also contract the West Nile Virus but do not spread it to humans, but are potential carriers for avian influenza, however, not the deadly H1N1 variety.

Also, adult pigeons are literally murder to statues and historic facades as they love to peck away at marble and other soft stone, gathering calcium carbonate, which they need for their egg laying.

To understand how serious the problem is for some cities, one needs to know that feeding pigeons in places such as St. Mark’s Square in Venice, Italy is no longer allowed in hopes of quelling the burgeoning bird population.

If you want to find out more about pigeons, there is a terrific website that offers “21 Amazing Facts You Didn’t Know About Pigeons” and is brought to you by deterapigeon - “The Pigeon Deterrent People.” At deterapigeon’s site, you will find answers to such need-to-know questions as, “Why do pigeons bob their head?” and “Are pigeons intelligent?” (The answer to the latter question is a big YES.)

The video below also proves that pigeons are really smart critters – they know how to take public transportation and not pay at the turnstile.

Sure beats winding up on the dinner table.

Here Comes Peter…

Happy Easter everyone, whether you celebrate for secular or non-secular reasons it is another day on the calendar that brings families together and that’s a very good thing!

There are only three major holidays (that I can think of) that demand chocolate: Valentine’s Day; Halloween, and Easter!

We all know about the health benefits of chocolate – don’t we? It actually should be relegated to the base of the food pyramid (IMHO).

If you didn’t get your supply of Cadbury chocolate eggs this year, here is a great recipe to make your own (any time of year):

Bunny’s Favorite –

Cream-Filled Chocolate Easter Eggs

• 2 sticks (1 cup) softened unsalted butter

• 1 teaspoon salt

• 1 tablespoon vanilla extract

• 14-ounces of sweetened condensed milk

• 3 pounds powdered sugar, plus some for dusting

• Gel-style yellow food coloring

• 2 pounds chocolate morsels for melting

Combine butter, salt and vanilla using an electric mixer on medium speed. Mix until light and fluffy - approximately 2 minutes. Add condensed milk; clean off sides of bowl and continue to mix completely.

Switch to low speed and add the powdered sugar, 1 cup at a time. Mix until forming a stiff dough. Dust a clean counter or baker’s board with powdered sugar and transfer the mixed batter, kneading until smooth for 2-4 minutes.

Separate one quarter of the kneaded mixture and slowly add drops of yellow food coloring (gel-type) to the one quarter batch and knead it in well, distributing the color until the coloration mimics that of an egg yolk.

Using a teaspoon seperate the yellow-colored mixture and divide into approximately 20 small pieces. Roll each of the pieces forming approximately 20 small balls. Place the balls on a wax paper covered cookie sheet and refrigerate until totally firm.

Take the remaining (un-colored) white dough and roll into larger egg-shaped balls, the same number as the yellow-shaped pieces. Make an indentation with your thumb into the center of each plain white egg-shaped ball and then gently press one of the smaller yellow balls into it.

Continue to work the white egg-shaped ball around the smaller yellow ball – enrobing the yellow ball completely. Carefully shape each enrobed piece into an oval. Set aside on a cookie sheet and chill again.

Place the chocolate morsels in a microwave-safe bowl and microwave on high in short 20-second bursts, stirring between each burst, until melted and smooth.

Using tongs, dunk each egg into the chocolate to coat it completely, and then set on parchment or wax paper to set in the refrigerator until eaten.

Yield – approximately 20 eggs.

Don’t you dare ask about calories per serving or any nutritional information – on Easter morning it doesn’t matter! Just ENJOY!!!

Celebrate with a Cup-o-Cake

If you are still reeling and giddy over yesterday’s inauguration but didn’t have an opportunity to properly celebrate with a piece of ‘event cake’, don’t despair.

A few days ago, I was forwarded the recipe that is listed below, and if you are a dessert lover, and particularly a bona fide ‘Chocoholic’ you are going to love this.

Wish I knew who originally created this gem as I would like to give them the proper attribution because – it is the most dangerous cake recipe ever – I think even Julia Child (IMHO - the most recognized culinary diva of the last 100 years) would have approved! “Bon appetite!”

FIVE-MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using, which I would recommend) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high – although microwave temperatures can vary). The cake will rise over the top of the mug, but don't be alarmed! Allow cooling a little, and tipping out onto a plate if desired, or partake straight from the cup.

ENJOY! (This can serve two if you want to feel slightly more virtuous). And, why is this “the most dangerous cake recipe” in the world? Because now we are all only five minutes away from chocolate cake at any time of the day or night!