Friday (09-April-2021) — New Jersey

Springtime Backyard Nature in New Jersey.

Morning visitors to the backyard and patio birdfeeder: Chipping Sparrow, Brown-headed Cowbird. Squirrels kept busy in the Daffodil planters and birdfeeder.


Daily backyard visitors. Individual images in the slideshow are available in my PhotoShelter Gallery.


Daily backyard visitors. Individual images in the slideshow are available in my PhotoShelter Gallery.

Daily Electric Energy Used (43.4 kWh) from Sense. Daily Solar Electric Energy Produced (39.2 kWh) from Sense and SolSystems. Cloudy. A surplus of 28.5 kWh.

Thursday (01-April-2021) — New Jersey

Springtime Backyard Nature in New Jersey.

Morning visitors to the patio birdfeeder: Turkey Vulture, Black-capped Chickadee, Tufted Titmouse, House Finch, White-throated Sparrow, Brown-headed Cowbird, Northern Cardinal.

Turkey Vulture Yawning. (David J Mathre)
Turkey Vulture (Cathartes aura). Image taken with a Nikon D850 camera and 500 mm f/4 VR lens. (David J Mathre)


Daily backyard visitors. Individual images in the slideshow are available in my PhotoShelter Gallery.

The Turkey Vulture was up on the patio, just under the birdfeeder. At one point it tried to eat a rotten apple.


Turkey Vulture, portrait images. Individual images in the slideshow are available in my PhotoShelter Gallery.


Turkey Vulture, landscape images. Individual images in the slideshow are available in my PhotoShelter Gallery.

Daily Electric Energy Used (43.1 kWh) from Sense. Daily Solar Electric Energy Produced (50.5 kWh) from Sense and SolSystems. Sunny in the afternoon. Geothermal HVAC system was off. A surplus of 7.4 kWh.

Tuesday (23-February-2021) — New Jersey

Winter Nighttime Backyard Nature in New Jersey.

A doe got up onto the patio and ate my hibernating strawberry plants during the night.

Daily Electric Energy Used (77.8 kWh) from Sense. Daily Solar Electric Energy Produced (7.8 kWh) from Sense and SolSystems. The solar panels partially covered with snow. Geothermal HVAC system on. A deficit of 70.0 kWh.

Five-Years Ago (01-December-2015) — New Jersey

Late Autumn Nature in New Jersey.

While driving home from the grocery store I spotted a red fox at the side of the road helping itself to a venison meal (road kill). I was lucky to have a camera with a telephoto lens in the car with me to capture this shot. There were several turkey vultures wait their turn.  It is good to see the foxes returning, as they were almost completely killed off by rabies twenty years ago (along with the raccoon, opossum, and skunk).

Red fox on the side of the road with a road-killed deer. Late Autumn Nature in New Jersey. Image taken with a Nikon D810a camera and 80-400 mm VRII lens (ISO 1000, 400 mm, f/5.6, 1/400 sec). (David J Mathre)
Red fox on the side of the road with a road-killed deer. Late Autumn Nature in New Jersey. Image taken with a Nikon D810a camera and 80-400 mm VRII lens (ISO 1000, 400 mm, f/5.6, 1/400 sec). (David J Mathre)

Daily Electric Energy Used (46.8 kWh) from Sense. Daily Solar Electric Energy Produced (14.4 kWh) from Sense and SolSystems. Cloudy, not much sun. Geothermal HVAC system on. A deficit of 32.4 kWh.

Wednesday (25-November-2020) — New Jersey

Cooking for Thanksgiving

I cooked a Habanero Brined Turkey a day early. The recipe was adapted from one I found online. My modifications include using ten air-dried Habanero chilies and six ounces of peeled garlic. Both were ground up using an immersion blender in the brine solution. The ten pound turkey was brined for 48 hours in the refrigerator. The turkey was removed from the brine solution and allowed to dry overnight in the refrigerator. The cavity of the turkey was stuffed with two stalks celery, two onions, six ounces of peeled garlic, and five dried habanero chilies (all chopped in a food processor). A basting solution was prepared from eight ounces of duck fat and four dried habanero chilies (ground up in the duck fat using an immersion blender). Part of the habanero infused duck fat was used to coat the turkey, part injected into the turkey, and the remainder saved to baste the turkey while it was cooking. The turkey was covered with aluminum foil and placed in a pre-heated 400°F oven. After 45 minutes the aluminum foil was removed, and the turkey basted with the habanero infused duck fat every 30 minutes. The turkey was removed from the oven when the internal temperature was 165°F and allowed to rest covered for one hour.

Thanksgiving Habanero Brined Turkey. (David J Mathre)
Habanero Brined Turkey. Image taken with a Leica SL2 camera and 50 mm f/1.4 lens lens. (David J Mathre)

Daily Electric Energy Used (54.7 kWh) from Sense. Daily Solar Electric Energy Produced (20.1 kWh) from Sense and SolSystems. Cloudy. Geothermal HVAC system on. A deficit of 34.6 kWh.