Birding, Conserving, Learning & Growing
How ‘bout’ searching high and low for birds and the places they inhabit? Our “Pet Project” is Burrowing Owls. We searched them out last year and this year we’re all about protecting them where they live in Marion County. We need your help to do this.
How ‘bout’ being all around Marion County this year? On October 29th join us at the Halpata-Tastanaki Preserve in west Marion County and then on March 24th slip into spring at the Silver River State Park in the east. Exploring these special places with Marion Audubon Society will get you connected with nature through expert and exceptional Learning & Growing as Birders.
How ‘bout’ learning to identify the best foods and habitats for our birds? Last year we rallied with Doug Tallamy about Bringing Nature Home. This year we will bring more birds into our own landscapes with native plants. We invite you to continue this journey with us.
So, that is 2011 – 2012 in a nutshell. I almost forgot, we need your local membership of $10. Marion Audubon Local Membership is a Big Bonus for Birders. Why? Think Globally – Act Locally. Membership in Marion Audubon Society = Act Locally
On behalf of my fellow Officers and Directors, we’ll be looking for you at a program or fieldtrip real soon.
Judy Greenberg, President
All MAS members are requested to email their email addresses to Vicki Stapp to receive the MAS newsletter and notices of coming events by email. Vicki's email address is: peteandlucy@cox.net.
Please let Lucy know if you did not receive the newsletter.
1 cup crunchy peanut butter (2 c or 16 oz., 4 c or 32 oz)
1 cup lard (vegtable lard, nextto the cooking oil)
(2 c or 16 oz., 4 c or 32 oz)
2 cups "quick cook" oatmeal (4 c or 32 oz., 8 c or 64 oz)
2 cups cornmeal (4 c or 32 oz., 8 c or 64 oz)
1 cup white flour (2 c or 16 oz., 4 c or 32 oz)
1/3 cup sugar (2/3 c or 5 oz., 1-1/3 c or 10.5 oz)
Put lard and peanut butter in good sized pot over medium heat, mix until melted. Add dry ingredients, mixing one at a time, and lower heat to warm. Be careful not to burn.
Remove from heat and spoon into 8 oz containers. Let cool on countertop, then move to freezer overnight.
Next morning, remove suet from containers and put in plastic bags (ziplock is best). Take your dirty containers, put them all in a grocery bag, and stick them on the back shelf of your extra fridge. No need to even wash them !
Note that the amounts can be doubled, or quadrupuled easly, and your supply won't run out nearly so quickly. And you won't mess up nearly so many utensils. (Clean up can be a chore) Think... 1 cup = 8 oz., 4 cups = 32oz jar., or 2 -16 oz blocks of lard (on the grocery shelf next to the Wesson oil, olive oil, vinegar). If you have saved any suet containers from previous purchases, you can use those, otherwise you can collect them. Publix makes a great "savory chicken breast salad" and puts in it an 8 oz container that is perfect for molding suet.
Thanks to Jane Pope for forwarding this recipe to MAS
natural history courses being offered.
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Let it be known that we
advocate personal responsibility to protect and restore natural habitat; that we Exist as a clearing house for environmental information; Administer nature based education and recreational programs; and Defend our wildlife... So that our rich,
natural heritage sustains our future. |
Whooping Cranes over Dunnellon, FL Airport by Ron Broman  For a larger photo of the cranes and a story of the "Operation Migration" project by Ron Broman, click on the CONSERVATION link. |