Oh, lisa11310, that's exasperating! I had my usual feeder birds plus turkeys, with a surprise appearance of two Common Grackles and a Northern Mockingbird on Friday. They must have been migrating through because I haven't seen them since. I submitted those feeder counts but also made a few forays to local watery spots to see what was around. This is the fifth year in a row I've reported Green-winged Teal in the Ellisville Harbor State Park. It's near the upper limit of their winter range and I've learned where and when to find them slurping mud on the mudflats. Eighteen teal this year. My other main project was seeing if I could find a large flock of Common Eiders that might be floating with the current on the Cape Cod Canal. On my second stop along the Canal (at the Rail Road Bridge) I found a few Common Eiders, Red-breasted Mergansers and Common Loons. Common Eiders Red-breasted Merganser Common Loon I hit the jackpot on my third stop at the Mass Maritime Academy where there were around 250 Common Eiders floating around. There may have been a few other species of birds in there but I didn't see any. I couldn't really photograph the scene but I tried. Believe me, there were a lot of Common Eiders there - maybe that's why they're named "common". Today is my usual Project FeederWatch count so I'll submit those counts to GBBC too. I'm still hoping for the first Red-winged Blackbirds to arrive, but time is running out. Claire

These are sooooo yummy! Love to serve this! Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli chips) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I serve mine in the ramekins!

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joann - just wanted to say thanks for posting the 'craft of the day'. Quite a few simple, quick ideas.