Winter Time Birds

Wintertime is very difficult for birds, especially the further north that they live because the weather gets considerably colder and harsher. The ground often freezes preventing them form accessing the nutritious worms. The insects are hibernating and most hedgerows and trees are dormant for the cold winter months. Birds can find it difficult to find enough food or even a drink, especially if the winter has brought snow.

Some of the UK�s bird population are becoming endangered, this means that their population numbers are falling. Organisations like the RSPB do valuable work to protect and monitor endangered breeds of bird. You could monitor the birds yourself during the winter months, spend an hour each day for a week recording all the birds that visit your garden or bird-table. Bird watching is also known as twitching.Jambalaya- There are two distinct versions of Jambalaya, Cajun and Creole. Creole jambalaya, as with most Creole dishes contains tomato, which is the primary distinction from Cajun jambalaya. As with many other traditional Cajun dishes, Jambalaya became a popular choice due to the availability of rice in Southern Louisiana. Coupled with the trinity and whatever meats were available at the time, (duck, deer, pork, chicken) jambalaya provided a quick easy dinner.It's just as important the water is left out as well as food. In the winter, water turns to ice and the birds do not have access to drinking water. Leave a dish with fresh water in it out in your garden for the birds, and check it on really cold mornings to make sure it hasn't turned to ice.Some six hours later, the welcome respite of our hotel in Jaipur and some lunch - Indian-style wraps containing spicy chicken.Tasso- a version of smoked pork made from the shoulder butt. This cut is typically fatty, though leaner cuts are often used and have a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 inches thick. These are dredged in a salt cure, which usually includes nitrates and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing Cayenne pepper and garlic, and hot-smoked until cooked through.Nutria- the meat from this rodent is lean and low in cholesterol. While there have been many attempts to establish markets for nutria meat, all documented cases have generally been unsuccessful.Po-Boy- the main distinction between a po�boy and hoagies, subs, and grinders would have to be the bread. Traditional po�boys are made using French bread, which tends to have a crispier crust while remaining nice and fluffy on the inside. Common ingredients in the sandwich include fried shrimp or oysters, sausage, ham, roast beef and usually dressed with lettuce, tomato, pickles, onion, and mayonnaise.With some trepidation, we ventured back to the courtyard of our arrival to find a transformation. The odd tables covered with pieces of hardboard now sported bright cloths, the place buzzed with people (a convention had arrived) and the stage was set for entertainment. The staff seemed rather more awake and soon we were seated with beer and poppadoms to watch the dancing of successive ladies in bright red, green and gold saris.Varying Spices- there are many people that believe cayenne pepper is the only spice that goes into Cajun food. This couldn�t be further from the truth.

Some birds on the list are endangered, so some of the birds are rarer than others; but you may be lucky enough to catch a glimpse of them. Maybe you could tempt them into your garden with a bit of tasty bird-cake.

Author: S. Roberts