I took advantage of my new camera's super zoom to catch these exotic creatures in their native habitat. Flamingos in Oregon; who knew? The vulture, I assume, is a leftover from Hallowe'en; if not, I wonder about the folks in that house.
Speaking of avian leftovers, Chef Jerub tried a new chicken recipe a couple of nights ago. It turned out to be an exciting evening at Casa Jereva. You stuff herbs under the skin and roast the bird at a very high temperature in a preheated pan. Our smoke alarms went crazy, the oven was coated with charred grease, and our enameled roasting pan will never be the same.
The recipe is an adaptation of a Zuni Cafe dish, and would be far less disruptive to prepare in a restaurant kitchen. If you'd like to trash your house, or perhaps have an industrial-strength exhaust fan in your kitchen, it was published in The Oregonian food section on October 9th, 2oo7 (the link will only work for six months from pub date) and in Judy Rodgers' Zuni Cafe Cookbook. We annotated the clipping with the appropriate warnings, and probably won't risk making it again, at least not in our house, which still smells like hot chicken fat. It was delicious, though. And heating up the leftovers won't be nearly as traumatic.