Tuesday, February 28, 2017

Antsy Antelope or is it Paranoid Pronghorn?


On a recent Sunday afternoon ride, Steve and I came across quite a few antelope. They don't like their picture taken because they are very shy and won't stand still for too long. But they're so fun to watch!


This hill is melting quickly from the sun. Antelope like hills because then they can see what's coming - an enemy, a car, a butterfly? eeeek


The locals all call these antelope, but technically they are pronghorn. And pronghorn do not like to jump fences. So when we come across them, we drive real slow so they can find that hole in the fence or an open gate. Otherwise, if they get real scared they will attempt to jump the fence, get caught in the barbed wire, and eventually die. We come across too many carcasses out here. You can see on the far left an antelope waiting for these two to join him.


They have real big eyes high on their head. They have a wide vision area. Many times I know I'm being closely watched though their eyes are not on me. And I guess they can see very far also.


And with their brown and white patched fur, they are pretty incognito this time of the year.

Class is over. You may go now with your vast amount of antelope/pronghorn knowledge.

Oh, and by the way, I shared an appetizer recipe on my food blog Cabin Cleaver  if you'd like to take a peek at yumminess.

    Anytime Roll Up Appetizers

By Debi VanDyke | Cabin Cleaver
in Appetizers

Web Page

Prep: 10 minutes                      Level: Easy
Refrigeration: 1 hour +             Makes: about 35 roll ups

Ingredients:
  • 2 – 8 oz. packages creme cheese, softened
  • 1 package ranch dressing mix
  • Ground Black Pepper
  • 5 flour tortillas
  • 1 cup finely diced bell pepper (see my note below)
  • 2 green onions, sliced fine
Directions:
Thoroughly mix the creme cheese, ranch dressing mix and the black pepper together until smooth.

Mix the peppers and green onions together.

Spread the creamy mixture on the tortillas, and then sprinkle over the creamy layer the vegetable mixture. Roll up tightly in plastic wrap and refrigerate at least an hour.

Before serving, slice the roll ups into small wheels and place on a serving platter. 

Note: You can get creative with your bell pepper colors. At Christmas time you can use red and green, in the spring or summer yellow and orange. So many possibilities and so yummy!

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