Thanks to the above turkey hen, I've learned that the red 'skin tags' are called caruncles, L.caruncula, meaning little piece of flesh. Looks like maybe her feathers are in red curlers. Anyway, the red wing blackbirds arrived yesterday - first I've seen this year despite 'the winter that wasn't'. Jane

Oh, Sped, what a beautiful picture! She is special! You never know, we had Sara, a gray cat (with a red personality), for 22.5 years, so your pretty gal may have a few summers to go. Like us, you must run a good cat house, lol. PM2 - I WISH I lived near a conserved area. 'Fraid the closest we come is living near a right-wing Lutheran organist, but there are horses across and up the street. Fortunately, Ivy pretty much ignores the birds and has not killed one yet. She favors 4 legged things and the random slithering thing...yuck. Claire? Today I noticed a Blue Jay mimicking a Broad Winged Hawk. Darn thing got me to dash into the house for my camera thinking 'Oh, boy, BW hawk in flight" only to find this B Jay clearing out the bird feeder area with his mimicking. It is effective! Have you had a mimicking Blue Jay? The Broad Winged hawks fly overhead around noon time and shortly thereafter, this Blue Jay mimicks them. Jane

That's a wonderful photo of the sapsucker, Jane! I've never seen one here. I haven't had that much experience with a free-hanging single cake suet feeder, so I'm not sure if the tail-prop feeder is much better. The bigger birds certainly look more comfortable and even the titmouse was feeding using its tail for support. The best suet arrangement I had was when I hung a single suet cage in the wisteria standard just outside my window. The birds could perch on the wisteria in many different positions (I'm watching a titmouse on the feeder again using the tail prop). Unfortunately, the squirrels not only climbed the wisteria for the suet, they discovered the wisteria flower buds in the spring and ate those for dessert. That's why I moved to a free-hanging suet feeder. I also had good results with a double suet cake feeder, i.e., rectangular and longer. Claire

Thanksgiving is the only day we eat turkey. The rest of the time, give me a roast capon or a duck prepared almost any way at all. DH and I are just not turkey lovers. My niece makes a very fine brined and roasted turkey, but once a year is enough for us. We're sauce and gravy people. Stews, braises, casseroles - we love them. I do a fair amount of cooking and a lot of dining out, and we hold that a fine sauce is a work of art. Even though we eat a lot of steaks and roasts, a great sauce is always to be admired. There are too many bad ones around to not acknowledge when something is done correctly. One of our favorite restaurants does a great poached monkfish. This is the fish known as "the poor man's lobster" for both its taste and texture. It's a great little fish, with wonderful flavor. But nap it with Amoricaine sauce, and it rises to a whole 'nother level. This is a Bretonnese classic, and for good reason. Red wine and marrow Bordelaise on a rib-eye? Absolutely! Black truffle cream sauce on a filet? Yum! Mop that goodness up with a well made starch - roasted fingerling potatoes, barley risotto, fresh pasta, freshly baked bread rolls. Gravy and sauce was the way to extend meat to feed a lot of people. Most of the world still loves sauced dishes as treasured childhood memories. Like soup, they are warmth and comfort, soothing and homey. Chicken strips that are velveted and steamed with lop cheong sausage (classic Chinese technique) are stunningly tender, almost as soft as sous vide but we like the flavor and texture better. Perfect with a roasted garlic-oyster sauce gravy over lots of rice! Far better than stir-frying or roasting. As Charles Phan of The Slanted Door restaurant in SF points out in today's WSJournal, steaming is considered the ultimate test of a professional chef in Asia. Getting back to the NY Times' and Pepin's suggestions for steaming, one of the greatest dishes in Chinese cuisine is steamed sliced chicken breast with thin slices of Hunan ham. My mother introduced me to this dish (she took classes from one of the leading Chinese restaurateurs in San Francisco) and it still ranks with DH and me as one of the three finest poultry dishes we've had in our 45 yrs of dining. A glaze should always be light. Heavy-handedness is the mark of a bad cook. Peking Duck would not be the same without the glaze applied, for example.