Mademoiselle Baguette

I haven't been able to make bread in quite some time because it has been so hot!  No one wants to turn up the oven to 500 degrees Fahrenheit for an hour when it is over ninety degrees outside.  (False: I do because I'll stop at nothing to get my baking-fix...but for the comfort of the others in the house and to spare myself the protests, I resist.)  Finally, it cooled down, and I went right to work.  First I'd need a new  To the library!  I had previously made bagels following a recipe by Peter Reinhart, and after some research, it was clear to me that he was definitely an impressive authority on bread.  The books I found of his at the library were amazing - so many pictures and lots of detailed instructions.   I decided to attempt making baguettes following the recipe for Pain de Campagne (similar to the classic French bread recipe but with a little whole wheat flour for more flavor and rustic-ness).

So the recipe is too long to type here, but I'm putting up lots of pictures of the whole process...and hey, a picture is worth a thousand words, right?

Day 1.  The pre-ferment.

Plop.

After 8 minutes of kneading.  Bam - the day's workout done.  Into the fridge for the night.

Day 2.  The pre-ferment out of the fridge.

Additional ingredients for the dough.

Everybody in.

Note: I had to add the bowl shield...if only I had thought of this before I got covered in a poooof of flour and yeast.

Shagg-ay.

More kneading.  

Phew!  Cute little roundy.

Time to RISE for 2 hours.

It rose to double its size many three whole times...each time I had to de-gas it lest the yeast be over-gassed!

All ready for shaping.

First, divided into four.

Second, batard shape.

Finally, full baguette shape.

Things got so hectic around baking time (yes, it's very stressful) that I forgot to take a pre-bake picture.  The top two I cut into epi form.  The bottom two I just slashed as regular baguettes.  The baking process includes a steam pan and misting the inside of the oven three times in the first two minute of baking.

Golden brown and super crusty!

Epi!

Cool spikes. 

Baguette!  (C - doesn't this look like the 20 year old mini baguette that's in the doll house?)

Super crusty crust and soft, light inside!

My overnight bread keeper contraption.

Photo shoot in the sun the next day.

Don't these slices look like hearts?  I was so delighted to see this!

Mmm still so crusty and delicious the next day!

With jam, almond butter, avocado, banana (not all at once), this bread is fabulous.  The overnight pre-ferment really helps it to develop a rich taste and the steaming in the oven creates the most fabulous crust.

I need to work on my bread shaping a bit...I guess I'll just have to get back to work and make another batch!  Too bad we're in another heat wave...

Pesto Salmon Burgers

So a few days ago I made a very large batch of garlic scape pesto (garlic scapes, basil, parmesan cheese, lemon, toasted sunflower seeds, salt, pepper...I think that was all).  I had it on pasta a few times, and it was delicious, but I wanted another application for my pesto to spice things up a bit.  Luckily I stumbled upon "50 Ways to Use Pesto" on the Foodnetwork.com website!  One thing that caught my eye was Pesto Salmon Burgers.  I knew we had some canned salmon in the pantry, so this would be perfect to put together quickly for lunch.  Eaten with some farm fresh lettuce, homemade baguette (post to come), and some avocado - it was absolutely delicious!

Pesto Salmon Burgers
inspired by Foodnetwork.com

Ingredients:

• 1 6oz. can of salmon
• 2 heaping tbsp pesto
• 1 egg
• 2 tbsp bread crumbs
• 1/3 cup frozen corn kernels, defrosted
• 2 generous handfuls of fresh basil leaves, chopped
• lemon juice, to taste
• salt and pepper, to taste

Directions:

1. Drain the liquid from canned salmon and put the drained salmon in a medium bowl.
2. Add the rest of the ingredients and mix well with a fork.  Taste and make any adjustments necessary.
3. Use an ice cream scoop to measure out the patties - I got exactly four (it always makes me smile when things work out so evenly).  Make the patties about a 1/2 inch thick and press them firmly together.
4. At this point, I wasn't ready to cook the burgers, so I put them in the fridge for 2 hours.  I think this helped them firm up so they didn't break apart during the cooking process.
5. Coat the bottom of a pan with olive oil (not too much, but don't be too skimpy either because you don't want the burgers to stick).  Heat over medium-high heat.
6. Cook the patties for 4 minutes on each side.  Be gentle with them!
7. Serve warm or cold.

Confession: one patty fell apart a little as I was taking it out of the pan.  Needless to say, it was not worthy of this glamour shot...but it was worthy of a home in my belly!

Beetiful Ice Cream

One of my all time favorites: the beet.  Red, pink, striped, golden - I adore them all!  Beets are seriously addicting, and once I cook them, they don't stick around for long.  My favorite way to prepare beets is just cut into wedges, tossed in olive oil, salt, and pepper, roasted in the oven, and then drizzled with fresh orange juice.  I also always cook the beet greens because they are fabulous!

It's not just the taste of beets that makes them so fantastic; it's also their whimsical colors, especially the deep pinky-redness of the red beets.  People often think of beets in savory preparations, but they are also quite wonderful in desserts because of their natural sweetness.  My friend's mom once referred to the beet as nature's candy.  I agree!  So last summer I made beet cupcakes.  The cake and the frosting both had beet puree in them, so they came out in wonderful shades of pink!  I knew I wanted to go the dessert route with beets again...but in what direction exactly would I go?

I have long used The Perfect Scoop recipes for my ice cream creations, but I found a new book at the library a few months ago: Jeni's Splendid Ice Creams at Home.  I was intrigued by the unique ice cream flavor combinations as well as the composition of her ice cream base.  The previous batches of ice cream I had made usually contained milk, cream, and egg yolks.  These recipes, however, were based on milk, cream, mascarpone or cream cheese, cornstarch, and light corn syrup.  I was curious to see if the end product would be just as creamy and decadent as an ice cream made with egg yolks.

To my delight, Jeni had a recipe for Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds.  I eagerly went to work!  The end result was amazing.  The most gorgeous deep pink with an excellent orange taste - almost like an orange creamsicle - and a delightful little crunch from the poppy seeds.  You can't really taste the beets, but they do impart the unique color of this ice cream.  It was very smooth and easily scooped from the container, which is always a plus!

Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

Recipe (slightly adapted and halved) from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer

Ingredients:

• two small beets
• 1 tbsp sugar
• 1 cup whole milk
• 2 tsp cornstarch
• 1 oz mascarpone
• 1/4 tsp fine sea salt
• 1/2 cup plus 2 tbsp heavy cream
• 1/3 cup sugar
• 1 tbsp light corn syrup
• zest of half an orange, peeled in large strips using a veggie peeler (I used an organic Valencia orange, the zest of which has a very sweet flavor)
• 1 tbsp poppy seeds

Directions:

1. Roast your beets according to your favorite method: I wrapped them in tin foil and cooked them in the oven (while I had something else baking at 350 degrees Fahrenheit) for about an hour until they were soft when poked with a fork.
2. Cool the beets slightly then peel them.  Cut the beets into chunks and puree in a food processor (I used my mini prep!).  Force the puree through a sieve.
3. Measure out  a heaping 1/4 cup of warm beet puree and then mix this with the 1 tbsp of sugar.  Set aside to cool.
4. Mix 1 tbsp of the milk with the cornstarch in a small bowl to make a smooth slurry. 
5. Whisk the mascarpone, beet puree, and salt in a medium bowl until smooth.
6. Combine the remaining milk, cream, 1/3 cup sugar, corn syrup, and orange zest in a saucepan.  Bring to a boil over medium-high heat, stirring very often.  Boil for 4 minutes, stirring very often.
7. Remove from the heat and gradually whisk in the cornstarch slurry.
8. Bring mixture back to a boil over medium-high heat and cook, stirring with a spatula, until slightly thickened.  This should take about a minute.  You'll know you have the right thickness when you insert a wooden spoon into the mixture and the mixture coats the back of the spoon; if you run your finger down the spoon, the mixture should leave a definite path rather than flowing in.  Remove from the heat.
9. Gradually whisk the hot milk mixture into the mascarpone mixture until smooth.
10. Place the bowl into an ice bath (or if you have no ice, like me, into a cold water bath...you may just have to refresh the cold water once or twice after it absorbs heat from the mixture).  Let stand, stirring occasionally until cool. 
11. Place the mixture in the fridge for a few hours until it's super cold.
12. When ready to freeze, remove the orange zest and poor the ice cream into the frozen canister of your ice cream machine.  Add the poppy seeds and spin until thick (about 20 minutes for my machine).
13. Pack the ice cream into a freezer storage container (might I suggest a Frigoverre), press a sheet of parchment directly against the surface, put on the lip, and freeze until completely firm.
14. Enjoy!

A cone does wonders to one's ice cream just as stilettos do wonders to one's legs!

Savoring every...

...last bite.

Uh oh!  All gone!

Arug-ooh-la-la

Is there anything more unique than the taste of arugula?  I can't find anything to compare it to.  People call it spicy or peppery, and yes, I suppose that gets to some of its subtleties...but still, I can't find a way to fully describe its taste.  Just trust me, arugula is the perfect spring or summertime green to add pizzaz to your meal!

Now, I love a good pesto, but I'm always hesitant to make classic basil pesto because it basically requires me to decimate the two basil plants we have growing on the deck.  I can't bear to do it!  Adding arugula to pesto gives it excellent body and a yummy, extra refreshing taste.

Here is the result of my arugula pesto adventure.  I apologize that all the following measurements are rather approximate.  This was a "throw-together" dish - that turned out amazingly well - so I didn't take careful measurements.  The beauty about pesto, however, is that it's all about you and what you like.  No pesto recipe fits everyone perfectly.  Start out with a recipe or ingredient ideas, taste and add as you go, and eventually you will have the besto pesto for you!

Arugula Basil Pesto

Ingredients:

• 5-6 cups arugula (leaves and stems)
• 1-2 cups basil leaves
• 1/4 cup sunflower seeds, toasted
• 2 tbsp feta (I had previously marinated mine in olive oil, garlic, balsamic vinegar, and marjoram)
• 1/4 cup parmesan cheese, grated
• zest of half a lemon
• juice of half a lemon
• 1-2 tbsp olive oil
• 1/4 tsp balsamic vinegar
• salt and pepper to taste

Directions:

1. Put arugula, basil, and toasted sunflower seeds in a food processor (I used my beloved mini-prep!).  Chop until fine.
2. Add in the feta and parmesan.  Chop for another few seconds.
3. Add the lemon zest and lemon juice.  Chop for another few seconds.
4. Through the feed tube, with the processor on, drizzle in the olive oil.
5. Add the balsamic vinegar.  Chop a few times.
6. Taste and then add any necessary salt and pepper.
7. Make any final touches you may need to...bit of this, bit of that.  Perhaps more oil?  Perhaps more cheese (yes, always!)?  Perhaps more chopping?

I chose to toss the pesto with some pasta and bite-size pieces of roast chicken, finishing with a garnish of chopped dried figs.  Finally, I grated some extra parmesan cheese on top and drizzled a little more fresh lemon juice.  It was the perfect, refreshing meal to enjoy on the deck in the lovely sunlight!

These pasta are like long spaghetti with a hole through the middle...heehee they look like worms.

Previously, arugula was something I just tolerated - I never really liked it.  Now, however, I can't get enough!  Arugula on pasta, on pizza, on salad, give me more!  Sadly, I used the last of our arugula in this pesto...and I had leftovers, but then C and a friend came over 30 min later and gobbled it up, so leftovers no more.  Hopefully this week's CSA brings another bunch (or two please) of arugula!

A bread or a sandwich?

It's amazing how rarely I make recipes by chefs on the Food Network given the number of hours I spend in front of the TV watching them.  However, the other day, I was watching The Best Thing I Ever Made (Sandwiches), and I was inspired by Scott Conant's Scarpetta Stromboli.  It looks like a bread on the outside but qualifies as a sandwich as it has a swirl of salami, mozzarella, and herbs on the inside.  It just looked so delicious I knew I had to try making it.  ...and of course, it was an excuse for another trip to Formaggio Kitchen.  (p.s. This bread was meant to be: one of the cheeses being sampled at Formaggio Kitchen was smoked mozzarella!  In fact, the few pieces they had were the last in the whole store, and I got one!)

Stromboli
Adapted slightly from Scott Conant via the Food Network

Ingredients:

-Dough-

• 1 1/2 tsp active dry yeast
• 1 cup cold water
• fruity olive oil (you won't need the whole bottle, but you'll be using it several times, so it's just easier to put the separate measurements in the directions below)
• 2 1/4 cups bread flour (I used King Arthur Organic)
• 1 tsp kosher salt

-Filling-

• 1 cup smoked mozarella, grated
• 1/4 cup fresh basil, chopped
• salt
• ground black pepper
• 2 oz Genoa salami, sliced thin

-Topping-

• fruity olive oil
• 1 1/2 tsp fresh rosemary, chopped
• salt
• handful of grape tomatoes, halved

Directions:

1. Dough: whisk together water, yeast, and 2 1/4 tsp olive oil.  Put in a stand mixer with the dough hook attached.  Mix on low speed for 5 minutes.  Add the flour and mix for another 5 minutes.  Turn the speed up to speed 2 and mix for another 5 minutes, adding the salt halfway through.  You may need to add more flour or water based on your specific ingredients and kitchen environment.  When all the mixing is done, drizzle 1 1/2 tsp olive oil over the dough but don't mix it in.
2. Transfer the dough to a large bowl greased with olive oil.  Wrap the bowl with plastic wrap and then put it in a warm, draft-free place (I just put mine in the oven) for about 1 1/2 hours or until the dough is doubled in size.
3. After the dough has finished rising, preheat the oven to 375 degrees fahrenheit.
4. Generously oil a baking sheet.  Roughly form the risen dough into a log and place it on the oiled baking sheet.  Cover with plastic wrap and let rest for 10 minutes.
5. After 10 minutes, use your palms to spread out the dough into a large rectangle.  The dough should be about 1/4 inch thick.  You want it to be even in terms of thickness all around, even the edges.
6. Have the long side of the rectangle facing you.  On the bottom 2/3 of the dough, sprinkle the mozzarella and basil.  Add a little salt and lots of black pepper on top.  Then, add the salami on top of that.  Roll the bottom 1/3 over the middle 1/3, fold in the edges slightly, then roll the now bottom 1/2 over the top 1/2 (the non-filling part).  Position the roll seam-side-down on the baking sheet.
7. Brush the top of the dough with olive oil, sprinkle with rosemary and salt, and press the tomato halves (exposed inside up) into the dough.
8. Cover the tray with plastic wrap and let sit for 15 minutes.
9. 5 minutes before ready to bake, place a pan in the bottom of the oven and fill with cold water.  Close the oven door and allow steam to build up in the oven for 5 minutes.
10. If there is still a lot of water in the pan, remove the pan from the oven.  If not, and if the pan is not in the way, you can just leave it there while the bread bakes. 
11. Place the baking tray in the oven for a total of 45 minutes.  After the first 20 minutes, turn the tray 180 degrees.  After the next 20 minutes, turn the tray again 180 degrees.
12. Allow the bread to cool on a wire rack briefly.  Slice and serve!

The risen dough.

The log.

The flattened dough.

Cheeese and basil yumm.

Salami for more yummm.

All rolled up, the yummy fillings safe and sound inside.

It has spots!

Out of the oven, golden brown and delicious...

...unfortunately lots of tomato casualties 

I stuck some of the tomatoes back on.  It's allowed.

Cutting open the bread and seeing the inside for the first time is so exciting!

Beautiful swirl of amazing amazing flavor!

This bread was everything Scott Conant promised!  Perhaps one of the more flavor-packed breads I have ever tasted.  I served it with some mascarpone mixed with thyme, rosemary, and orange zest for an extra burst of flavor.  Yummy yummy, and now I'm going to go sample the leftovers for lunch.  I will also try to freeze a piece to see if it fares well...

Some creative fridge cleaning

In an effort to free some room in the fridge before receiving our weekly CSA share, I decided to make a very large quantity of yummy roasted vegetables.  I didn't want to just roast them in salt, pepper, and olive oil like I normally do regardless of how delicious and simple it is.  Luckily, I stumbled upon a recipe for Moroccan Roasted Vegetables in a Moosewood cookbook.  Just the pizzaz I was looking for!  The spices are warm and full of flavor without being overwhelmingly strong.  The different textures of the vegetables I put together worked wonderfully.  What's great about this recipe is that you can really use any oven-hearty veggies you have on hand - the vegetables I had were somewhat different from those in the original recipe.

Moroccan Roasted Vegetables
Adapted from Moosewood Restaurant New Classics

Ingredients:

• 1 medium onion, cut into 1/4 inch half-moons
• 2 large zucchini, cut into 1/4 inch slices
• 5 medium carrots, cut into 1/4 inch slices
• 10 cherry tomatoes
• 1/2 cup cooked split chickpeas
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 1/2 tsp cumin
• 3/4 tsp turmeric
• 3/4 tsp cinnamon
• 3/4 tsp paprika
• pinch of cayenne (or to taste)
• 1 tsp salt
• pepper (I'm certainly generous with my pepper)

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Mix together all the ingredients in a very very large bowl.
3. Spread the seasoned vegetables onto an ungreased baking tray.
4. Bake for 20 minutes.  Remove from the oven and stir well.  Bake for another 20 minutes until the vegetables are tender.

I served these as a side (well on my plate, the pile of veggies looked more like the main dish) with some paprika buttermilk roast chicken (courtesy of Smitten Kitchen).  Yumm!

Beautiful colors - the more colors, the more vitamins (or at least that's what I've been told throughout my life...)

Then, the next day I made some quinoa (cooked in chicken broth and with a few tsp lemon juice, inspired by Giada) and mixed in the leftover veggies as well as some golden raisins.  Topped with a few toasted cashews, it was the perfect leftover re-think!  I wish I had a picture...alas, I gobbled it up too quickly.


Now, for dessert.  In my last post, I mentioned that the tart dough recipe made enough dough for two tart crusts.  Hmm, what would I do with the second potential crust?  With veggie tart leftovers already in the fridge, I decided to go in the sweet direction.  I was craving tarte au riz, a classic Belgian dessert (or afternoon snack!...or breakfast, for me at least).  It's basically rice pudding baked in a pie crust.  However, the crust is never a flaky, buttery pate brisee, but rather it is more of the bready-yeasty variety, similar to the tart dough recipe I posted.  What could be better?  It's one of the things I look forward to most when we go to Belgium!  Although I will never be able to replicate the real thing 100%, this was pretty close and scrumptious as well.

Tarte au Riz
Adapted from http://www.food.com/recipe/belgian-rice-tart-tarte-au-riz-454401

Ingredients:

• other half of the batch of tart dough (See previous post about gruyere spinach tart.  I left the second batch of dough in the fridge overnight, and it was absolutely fine the next day!  I'm guessing it could even stay in the fridge an extra day without too much harm.)
• 4 1/2 oz arborio rice
• 2 1/2 cups whole milk
• 3 1/2 oz sugar
• 1 egg, separated
• 1 tsp vanilla

Directions:

1. Put the rice, milk, and sugar in a saucepan.  Bring to a boil, reduce to a simmer, cover, and then let simmer for 30 minutes until it looks rice-pudding-like (i.e. creamy with the rice cooked through).  You may need to add more milk if it looks too dry or if the rice is not yet cooked.  
2. Remove the rice from the heat and let cool.  
3. Preheat the oven to 430 degrees Fahrenheit.
4. Roll out your tart dough, line a 9-inch tart pan, and trim off the excess dough*.
5. Using a pastry brush, brush some of the egg yolk onto the dough.  Put the crust into the oven for 5 minutes.  Remove and set aside.
6. Fold the rest of the egg yolk into the cooked rice.
7. Whip the egg white until you have stiff peaks.  Fold the egg white into the cooked rice.
8. Pour the rice mixture into the prepared crust.
9. Bake the tart for 25-30 minutes or until browned on top and set in the center.  The tart may brown faster than you desire - mine got dark brown after just 15 or so minutes.  If this happens, just drape some aluminum foil over the top and problem solved!
10. Remove from the oven and let cool.

*Note: to get even more out of your tart dough scraps, drizzle them with olive, sprinkle with salt, and throw them in the oven for some yummy "pita" chips.

Pretty pretty.  I love the simple beauty of this tart.

And into my belly it went.

Let the greens begin!

Exciting news: our summer CSA has finally started!

Better news: the first share was completely GREEN!  ...bok choy, green onions, sugar snap peas, lettuces galore, and my personal favorite - two whole bunches of spinach!

Being a green-veggie-lover and with a constant desire to increase my iron intake, you can imagine how delighted I was with our farm bounty.  I was ready to start cooking indeed.

Along with our vegetable CSA, we get an additional egg share.  So in addition to being blessed with lots of greens this week, I also received a dozen beautiful speckled eggs.  Hmm...what to do with these lovely ingredients?  Why make an eggy veggie tart!

I was browsing the NYTimes cooking for health section and stumbled upon this recipe.  I was happy to see that the crust of the tart was made with whole wheat flour and olive oil rather than butter (don't take me wrong, I do love a buttery pastry, but sometimes you've just got to shake it up).  Plus, the recipe called for gruyere cheese, a block of which I had on hand...a delicious delicious cheese from Formaggio Kitchen (perhaps one of my new favorite places).

Spinach Gruyere Tart

Adapted from NYTimes "Dandelion Tart" by Martha Rose Shulman

Ingredients:

- For the Crust - (You only need half this recipe for the tart!  Use the other half the same or next day for a pizza or a dessert tart or something.  You can keep the dough in the fridge for the night.)

• 2 tsp active dry yeast
• 1/2 cup lukewarm water
• 1/4 tsp sugar
• 1 large egg at room temperature, beaten lightly
• 1/4 cup olive oil
• 1 cupe whole wheat flour
• 1 cup all purpose flour (plus extra as needed)
• 3/4 tsp kosher salt

- For the Filling - 

• olive oil
• 1 small onion, chopped
• 2 cloves garlic, minched
• 1 large bunch spinach, chopped
• 4 large eggs
• 3/4 cup whole milk
• 3/4 cup gruyere cheese, shredded (use the best gruyere you can find - it's worth it!)
• salt and pepper, to taste

Directions:

1. For the crust.  In your stand mixer fitter with the paddle attachment, mix together the yeast, water, and sugar.  Let sit for five minutes until the mixture is creamy/foamy.
2. Then, beat in the egg and olive oil.
3. Add the flours and salt.  Work the dough until it comes together into a mass, adding flour (one tablespoon at a time) if the dough is too wet.
4. Turn the dough onto a lightly floured surface and knead gently for a few minutes until the dough is smooth.  Don't overwork it!
5. Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free spot until doubled in size (approximately one hour).
6. While your crust is doing its lovely rising, work on the green.  Saute the onion in olive oil until translucent and just starting to brown, stirring often.
7. Add in the garlic and cook for 1 minute, stirring constantly.
8. Add in the spinach and cook until just wilted...not more!  Season with salt and pepper.
9. Beat the eggs in a large bowl.
10. Now back to the crust briefly.  Preheat the oven to 375 degrees Fahrenheit.  Lightly grease, with olive oil, a 9-inch tart pan.  After the dough has risen, turn the dough out onto a lightly floured surface and gently knead it a few times.  Cut it into two equal pieces.  Use one piece for the tart; do something else with the other piece.
11. Shape the piece into a ball and then cover loosely with plastic wrap.  Let it rest for five minutes.
12. Then, roll the ball into a very thin round, making it big enough to fit into your tart pan.  Line your tart pan, being careful not to stretch the dough.  Cut off the extra, overhanging dough, using your favorite method (I like to take a rolling pin around the edge).
13. Brush some of your beaten eggs onto the dough and place the crust into the preheated oven for 5 minutes.  Remove after 5 minutes and set aside.
14. Whisk the milk into the eggs along with 1/2 tsp salt and lots of freshly ground pepper.
15. Stir in the cooked spinach and the cheese.
16. Pour the egg spinach mixture into the crust
17. Bake for 35 to 40 minutes until the middle is set in the top is lightly browned.
18. Allow the tart to sit for 15 minutes before serving...if you can resist.

Mmm tarts make for a beautiful presentation of vegetables indeed!

First piece...to be followed by many more.

This tart also makes for a looovely and nutritious breakfast the following day!  Definitely a success on multiple levels.

In other news, we have a new series of pets: wild turkeys!  It appears that a turkey family has settled into the area.  We have already had several visits...one brave turkey dude even ventured to the deck this afternoon!

Helllo gobble gobble.

There are three here!  One is partially hidden by the bushes.  This was the only day when I saw all three...otherwise it's been just the one brave turkey dude.