Indianapolis Zoo: Walrus Exibit

On our trip to the Brookfield Zoo Kelly won free passes to a behind the scenes tour at the Indianpolis Zoo. Kelly, Jo, Sue, Greg, Joe and I all went and it was a hoot!

-click the arrow to start/restart the video- For pictures see Kelly’s blog: Into Kelly’s World….

For all our pictures from many trips to the Indianapolis Zoo see Indianapolis Zoo link in the Video & Slide Show Library in the sidebar.

Me & Brutus (Left to Right)

Brookfield Zoo [Chicago Zoological Society]:

Kelly, Jo, Craig, Latone and I went with the Indianapolis Zoo volunteers on a bus trip to the Brookfield Zoo [Chicago].  It was a great trip and the Brookfield Zoo is pretty cool. I would have to say I think the Indianapolis Zoo has it beat in many ways but Brookfield has some pretty cool attributes such as the way the Primate exhibits are laid out and it is a much more spacious zoo. One of the coolest things were the bathrooms.   ???   They had full functioning mini-toilettes for tots!  It was totally cuuute.  Its a wonder I didn’t get arrested for taking pictures in there.

I’ve got everyones pictures, except maybe Craig’s.

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People & Pets:

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Glenn’s Greenie Beanies:

GREEN BEANS

• 1 lb Bacon (works fine w/turkey bacon)
• 1 onion (sliced and rings halved)
• 1 bag frozen Green Beans (32oz)
• 1 can Rotel (mild) drained

1. Brown bacon & Saute onions
2. Mix with Rotel
3. Pour over unthawed green beans and mix lightly
4. Pour into Slow Cooker and cook on high 3-4 hours or low 6-8 hours.

In The News:

Thought Of The Week:

 

The Life Cycle:

Don’t Do This At Home:

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Glenn's Salsa:

Ingredient List: 2 large garlic cloves 1 med cut onion (8 pieces) 2-4 jalapeno peppers, quartered ½ cup cilantro leaves* ½ - 1 teaspoons sugar 2 cans (15oz) whole drained tomatoes (Diced/Petite Cut Delmonte) 1 tablespoon lime juice Salt to taste Tortilla chips	Instructions: Put all except chips in blender, pulse 2 times (?).** *I never have success with blenders (just turns things into mush) so I just chop everything up. *Don't use dried or bottled cilantro leaves, buy them fresh and chop them yourself.  Cutting your own tomatoes is also a big plus.

How About Them Colts?

I told myself I wasn’t going to listen to the local post games sports-talks shows after Colts games this season for two reasons:

1. Besides the typical hyperbole there is always a doomsday sentiment running amongst professional sports fans in iNDY.
2. Even the sports talk shows in iNDY can find away to make a ‘liberal’ feel unwelcome without even trying.

In regards to point one, the doomsday sentiment, I’m sure that the defense is being raked over the coals, maybe with love, but certainly with fear of the impending failure to deliver when it counts.  What continually gets overlooked is that in spite of its statistical failures and its supposed let downs when Bob Sanders is out the Colts defense usually, at some point in a a game comes up big. In addition it performs the same feat at some point in the season, coming up with a surprise performance. Yes, its nerve racking but just buckle up.  The reason is because on a given day no matter how bad they may be tackling, how sloppy they may be, how long they may be on the field, how small they are, how young they are, how injured they are… they never stop playing, they never give up, and they are always there in the fourth quarter!

The team in general has proven over the years that it can win big, it can win close games, it can win ugly games, it can hold’em, it can come back, it can produce a running game when the passing game slips, and last but not least it can produce the miracle finish, because they never give up. That's why they have been one of the best teams this decade. So buckle up for the ride.

Glenn’s Chicken Salad:

 

Ingredients: 2 cups cooked, diced chicken 3/4 cup Lay’s Creamy Ranch Dip 1/2 cup chopped walnuts 1/4 cup finely diced red bell peppers 1/4 cup finely diced sweet onion 1/4 cup finely diced celery 1/4 teaspoon onion powder salt & pepper to taste

Instructions: In large bowl mix chicken, walnuts & dip. Toss mixture with peppers, onion & celery. Season with onion powder, salt & pepper. Chill until serving [on lettuce leaves].

The original recipe called for 3/4 cup mayo, 1/2 cup artichoke hearts [which are out of my league…a man must know his limitations] and 1 tablespoon lemon juice.  I substituted Ranch dip, red bell peppers and onions for those.  Unbelievably the ranch dip nutrition label makes the mayo nutrition label look deadly…glenndl