Cows, Mallards and Megansers

 A highland cow retreats to a pole barn while the rest of the herd gorges on hay.

 

Some mallards gather in Winthrop to have their portraits taken.

Stiching a Leather Sheath

Farlin stiches up a sheath for his hatchet during the epic 2010 St. John River trip. Well done, Farlin.

Ching Ching and the Egret

The Grackle, or 'Ching Ching' as the Islanders called them, are found squawking all over the Cayman Islands.

Here is the winter migrant, the Egret. This one was fishing close to the shoreline with some success.

Kayaker

Kayaker Bev watches the sunset during late August on Maranacook Lake.

Ktaadn

A view of Mt. Katahdin in the early spring from a viewpoint in Patten, Maine.  Katahdin is located in one of my favorite places, Baxter State park.

St. John River 2011

 Night one: Nice, in-control fire. This is at the starting gate of our trip at Baker Lake.

 Day one: Matt, Seth, Myles. Third week of May the water remains pretty chilly.

 Day two: Sam stabilizing the canoe as the team almost takes water over the gunnel. Seth and I went swimming.

 Day two: Evolution of the fire. Rotted out pith and heartwood of the trunk makes for good fire.

 Day two a few hours later: In-control fire?

Day Three: Seth and Seeka

Day Four: Shementicook: Heading down Shementicook where we would could finally get a chance to swim in freezing cold class three rapids. (Photo courtesy of Dave Martinelli)
And that concludes a highly condensed three or four day trip down the St. John river.

Great Blue Heron

The head of a great blue heron peaks over the dock during a foggy morning on Cobbossee.

Screw Auger Falls

Screw Auger Falls is found in Grafton Notch State Park. Amazing what melting glacier water carrying sand and rock can do to granite.

Bald Eagle and the Fox

 A bald eagle takes flight from a pine tree near Cobbossee lake.

A fox wakes up from a nap in this dilapidated barn in Readfield.

Parrilla

In Buenos Aires, cooking over an open fire is a must. The gauchos of the pampas developed this method of Argentine barbeque.  Parrillas can be found all over the city. Some are more vigorously kept local than others. We arrived at one in particular that would not have served me if they heard my bad Spanish dialect. The result of standing back and having someone give the order was a perfect harmony of meat and bread. This particular picture comes from a much more upscale restaurant. It is closer to the 'a la vara' cooking method, which keeps the ingredients from making direct contact with the flames of the fire.