The weather is set to warm up and the bird feeder is alive with activity. I have mourning doves, wrens, starlings, blue jays and squirrels. I have always enjoyed watching birds and I think the doves are my favorite. They just seem so peaceful and never cause a ruckus under the feeder.
We have a brick walkway here at work and the doves are the only birds that will come to that and eat the salt we spread to melt the ice. I never really thought about birds needing salt in their diet, but I guess some do enjoy a bite.
We have a small flock of pigeons in town and I asked the “Sister” today just what do they eat. You never see them on the streets and never at the bird feeders around town. Momma Said, “Maybe they live on love.” They wheel around town all the time, but I never see them sitting on monuments or tops of buildings like in big cities. They just hang out around the town bridge, just small town birds I guess.
This month has been a mixture of bitter cold, near record high temps, rain, snow, and sleet. I hope as it comes to an end, that spring is just around the corner. It is hard to believe that this is the last paper for the month of February already. Momma Said, “Time flies when you are having fun, so I must be having a ball as fast as it is going.” All I can say is “Come on spring!”
Loaded Baked Potato
and Chicken Casserole
3 – 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Heat oven to 350 degrees F. Lightly grease a 9” x 9” baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.