8:30am is clearly Turkey Time at Long Ridge this time of year -- the preserve was positively infested with them this morning when I went mountain biking. I don't know how to hunt them, and the preserves are off-limits for that sort of aggression anyway, but every time I came around a corner, there they were, gobbling away and making me hungry.
It's also acorn season. I finally got around to collecting some this year, after seeing a talk by Jolie Egert of Go Wild over at Hidden Villa. Right now, they are drying in the oven, filling the house with a sweet, nutty aroma. It'll be interesting to see what comes out of it all -- the first batch is some crummy small live oak acorns, which will probably be a pain in the butt to shell, but I have another batch of bigger ones too. I got to taste acorns in various stages of processing at the workshop, so am at least not flying totally blind on this one.
Please note that these acorns were collected along side the local roads, and not in the preserves, where collecting anything at all is forbidden. I probably looked like a complete goofball picking up orts from the side of the road in my bike helmet, with the bike leaned over against the bushes, but what else is new?
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