A-MA-ZING!!

Can I say that one more time?

AMAZING!!

I’ve been talking about the experience all afternoon and evening! I simply can’t get over it! It’s always only me that sees it! I’ve joked with David that I must be ‘high’ on something! That quinoa last night must have been infected with mould, as this afternoon, after preparing my Sunday dinner, I looked out of the kitchen window to see if there was any bird activity at the feeders and there it was! A Sparrowhawk!

I wish I had my camera to hand as it’s just my word to say that it was in the garden, but there it was attacking whatever was sheltering in the Laurel Bush, probably a Sparrow or Starling!

I gasped in amazement and then it turned its orange eyes towards me before it spread its wings and flew off.

I have seen a Sparrowhawk in the area before, in 2012, the day of my father’s funeral. Today, one was in the garden looking for it’s lunch!

The whole incident happened so fast that I am writing this account so as to remember it!

I have no pictures myself of the Sparrowhawk, so I have had to borrow from Google/YouTube. The below footage is by Brian Ewen.


After some reading I have discovered that if a Sparrowhawk is in your garden then it is a sign of a healthy population of birds/prey. I like to see it as a healthy micro-system. I have put feeders in my garden to encourage small birds like the Blue Tit, Dunnock and Goldfinch. This in turn has encouraged Pigeons and Starlings to visit. This movement and frenzied activity has alerted the next stage of the chain. The predator, like the Sparrowhawk.

The system is very like that of my planting for bees, butterflies and moths. Their presence in the garden has brought the arrival of Swallows to feast on the abundance of insects. It certainly shows that we are all interconnected.

I have read that some people dislike Sparrowhawks being in their neighbourhood. I have to accept that even Sparrowhawks need to feed otherwise they will starve to death.

On the RSPB website it states that Sparrowhawk numbers were heavily in decline due to pesticides used in farming from the 1950’s onwards. Thankfully, numbers seem to be on the increase due to the banning of certain chemicals. The RSPB also states that the predation of Sparrowhawks on songbirds has ‘no or little impact on songbird populations.’ The Wildlife Trust produced a report on the predation of songbirds and concluded that songbird ‘numbers over the last few decades should not be blamed on predation by Sparrowhawks and Magpies.’

In my area there are not just Magpies, but other crows and Seagulls present. Recently, there seems to be a healthy balance of numbers from the smaller birds. I counted at one time, up to, if not exceeding 20 Goldfinches, 10 House Sparrows and over 20 Starlings, mostly fledglings. Pigeon numbers seem to be increasing steadily also.

The presence of predators therefore does seem to indicate that there are a healthy number of smaller birds. Chris Mead from Jacobi Jayne & Company states, ‘numbers of Sparrowhawks are controlled by the numbers of their prey.’ I like to think that since I have been encouraging Goldfinches, House Sparrows and Starlings to my garden that I am creating a healthy ecosystem where there is enough prey numbers for a predator to flourish. Time will tell if the Sparrowhawk will return.

I have been researching the presence of Sparrowhawks in Liverpool, and have come across a number of blogs from 2010 and 2012 stating Sparrowhawk sightings. It’s not uncommon for Sparrowhawks to predate in city gardens. However, I just find it amazing that one appeared in my inner city garden, though more like a yard than a garden!! I am feeling proud that I have made a little oasis in a rather built up area. 🙂


And in other news:

I seemed to have been on a health kick recently. I have been treadmilling, doing squats and abdominal workouts daily. I don’t know whether this is the fact that I have lost an inch around the chest and half an inch from the waist. Either way I think healthy eating has helped.

Lentils are a great source of protein and low in calories. They lower your cholesterol and help maintain blood sugar levels. So, today I made a Vegan, Spicy Lentil Soup. I got the recipe from Cookie and Kate. Though I changed a few quantities and added a potato and green beans.

Ingredients:

  • Splash of extra virgin olive oil
  • 1 medium white onion, chopped
  • 2 celery sticks chopped
  • 1 small potato, chopped
  • 4 garlic cloves, pressed or minced
  • Handful of green beans chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 400g can of diced tomatoes
  • 200g of green lentils
  • 1 litre of vegetable stock, reduced salt. I used two cubes
  •  ½ teaspoon cayenne pepper
  • Freshly ground black pepper

Method:

  1. Warm the olive oil in a large pan over medium heat.
  2. Once the oil is shimmering, add the chopped onion, celery and potato and cook, stirring often, until the onion has softened and is turning translucent, (about 5 minutes.)
  3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, (about 30 seconds.)
  4. Pour in the tomatoes, green beans and cook for a few more minutes, stirring often, in order to enhance their flavour.
  5. Pour in the lentils and stock. Add 1/2 a teaspoon of cayenne pepper. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
  6. Transfer 450ml of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pan and warm up.
  7. Remove the pan from heat.Taste and season with more salt, pepper. Serve immediately.
Spiced Vegan Lentil Soup

Spiced Vegan Lentil Soup

The soup turned out really well. Though it looked more brown than the original recipe. (It doesn’t look very appetising from the picture, but believe me it was very appetising and healthy). It made four bowls, so have enough for tomorrows dinner. 😀

Have a pleasant week ahead.

 

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Autumn Light.

For the past few weeks now I have noticed a change in the light.

Afternoon autumn sun flooding the dining room

Afternoon autumn sun flooding the dining room

The shadows have become longer. The sunlight during the day has become more stark, almost piercing. The seasons are changing without us hardly knowing! Autumn is arriving, creeping silently into summer. The days are becoming shorter. Soon it will be night by 4pm! For now, I am valuing every minute of light. Savouring the last bloom of flowers and the remaining buzz of bees before nature slows down for winter.

Part of me wants to mourn the loss of the light, but autumn brings its own pleasures. Like the frenzied activity at the bird feeders and the Sedum finally flowering after budding for so long!

Bird feeder

Bird feeder

Sedum and Honey Bee

Sedum and Honey Bee

 

 

 

 

 

 

 

 

Today I have been making ready the house for autumn and the coming winter. The windows got a good clean and the voiles have all been washed. I have also changed the bedroom curtains from the sky blue to the teal in preparation for the darker evenings to come.

Picture from 2013

Picture taken 2013

Come the evening, I was busy in the kitchen making a, Peruvian Quinoa Stew(serves 3 people).

Ingredients:

  • 15og of quinoa, rinsed well
  • 200 – 250 ml of water
  • 1 onion (white) diced
  • 2 cloves of garlic sliced
  • Olive oil for frying (I use lower fat olive oil)
  • 1 celery rib chopped
  • 1 carrot sliced
  • 1 bell pepper (any colour)
  • Handful of green beans, chopped. You can use any variety of vegetables
  • 200ml of vegetable stock (I used reduced salt)
  • 400g of chopped tomatoes
  • 2 teaspoons of ground cumin
  • 1 teaspoon of chilli powder (I used medium)
  • 1 teaspoon of ground coriander
  • half a teaspoon of cayenne pepper (put more in if you like heat)
  • 1 teaspoon of dried oregano
  • Fresh, chopped coriander for garnish, if preferred. (I left out)

Method:

  1. I rinsed the quinoa. Placed it in a small pan with the 200ml – 250ml of water and cooked, over a medium heat, for about 15 minutes or until soft. Then I set aside with a lid on the pot to absorb the remaining water.
  2. While the quinoa cooked, I had a second pan on the hob. I chopped and sautéed the onions, then added the garlic in a little olive oil for about 5 minutes over a low to medium heat. It may have taken a little longer for me as I was busy chopping the other vegetables while the onion cooked.
  3. Then I peeled and sliced the carrot. Washed and chopped the celery. I added both to the cooking onion and garlic and cooked for a further 5 minutes, stirring often so nothing stuck or burnt to the pan. It took longer as I had the hob on a lower heat.
  4. After chopping the bell pepper and green beans, I added them to the pan with the other vegetables and then added the tin of tomatoes, along with the spices (cumin, chilli powder, coriander, cayenne and oregano). I let them blend together for just a few minutes and then poured in the stock. I covered the pan and let simmer for about 15-20 minutes, maybe longer, until the vegetables were tender
  5. After everything had cooked I stirred in the cooked quinoa, warmed it up again, and adjusted the salt to taste.
  6. Add chopped coriander if needed. (I left out)

While the quinoa had cooked and the vegetables were simmering in their covered pan. I stood by the sink and washed the knives and measuring jugs used in the preparation. I gazed out of the window and cherished the bird antics going on before my eyes.

I counted up to 17 Goldfinches at the sunflower and nyger seed feeders. Amongst them were still some babies flapping their wings, begging! Pigeons pecked at the off-casts the Goldfinches threw out and the visiting Dunnock hopped among the vines of the climbing Passion Flower snatching at insects!

I am happy to report that the Sparrows are still visiting in numbers. There were at least five on the feeders and I watched on as three Sparrows had discovered my ground cage feeder and were happily guzzling the dried meal-worms I had left out for the Dunnock. A Sparrow and Starling fought for the right to feast on the fat block sitting in the Laurel bush. The Sparrow won!

The meal finally came together. I must say the spices were rather muted, maybe some more or an added chilli could have helped? It was however a filling and healthy meal, though my mum disliked the quinoa ‘tails’!

Peruvian Quinoa Stew

Peruvian Quinoa Stew

And also:

I have done some more research on quinoa and its ‘tails.’ The seed is from South America and was the staple diet of the Incas. The tails are not tails at all, actually they are the endosperm of the seed. The nutrition or power house for the growing seed, much like the albumin of an egg. According to BBC Good Food, quinoa, is a complete protein, meaning it has all nine amino acids. It is a fantastic wheat free choice and is highly digestible. It has twice the protein content of rice and barley and is also a good source of calcium, magnesium, vitamin E and dietary fibre.

The health benefits speak for itself. I think I’ll be cooking with this little seed a lot more in the future! 🙂

Have you eaten any good meals with quinoa? I would love to know your thoughts on this super seed!

Christine xx