MJ's Moderation

It's all happening at the zoo...

...I do believe it's true. - Paul Simon.

Our company picnic was held at the Milwaukee County Zoo this summer.  It had been a while since we were there, so I took a few pictures to share.  The peacock (above left) suddenly popped his head out of a wooded display area while we were strolling about.  Some of them are so used to people that they have no fear, and often follow visitors around hoping for a piece of dropped popcorn or other snack.

Zoo personnel have posted signs warning visitors to not feed the animals. Being out of their natural habitat, it's important that their food intake is monitored for their long term health.  However, on this hot day, the brown bear (above right) appeared more interested in basking in the shade than eating.

The Dall sheep (bottom left) were also resting - so still they almost looked plastic. The giraffe (bottom right) was really the only animal we saw eating.  There were three of them outdoors and they took turns, each bowing away gracefully as the next would come up to the hay trough. Such good manners!

Looks easier than it is...

The barge "Gladiator" is pushing several cars of payload up the Mississipi River, just past Riverside Park in La Crosse, Wisconsin. While it isn't evident from this angle, the captain has to make a sharp left turn on the main channel ahead and steer the barge under a railroad bridge (see far left of image) and up through Lock & Dam #7.  The red crane is actually on the first two sections, which have already turned the corner. Takes a bit of confidence and skill!

The bluffs in the distance are on the Minnesota side of the river.

Bubblin' Crude

...Not oil, but algae.  The stagnant, warm water of the La Crosse River flowage surrounding Myrick Park is a perfect breeding ground for several types of green algae.  This decaying tree stump is submerged in about 4 feet of water covered with a layer of pond "scum."

Microscopic algae comprise most of the life forms in fresh water, and they are the most productive. This aquatic "green slime" generates approximately 70% of the oxygen in Earth's atmosphere!

While algae are a normal and essential part of a healthy river ecosystem, sometimes large masses are considered a kind of pollution. When there is too much phosphorus in the river, the algae proliferate excessively, and thereby place disproportionate pressure on the ecosystem. After algae die they decompose while floating on the surface. Even large clusters do not harm plants or animals (humans included), however, they return little benefit to the river and interfere with some recreation activities.

In extreme cases, the decomposition of the algae causes anoxia, which is an insufficiency of dissolved oxygen in the water. This phenomenon, which is fatal to sensitive species (such as those species of fish that happen to be sportfish), can occur in several areas of the river.

To reduce algae masses, phosphorus levels need to be decreased. Ways to do this include monitoring chemical/fertilizer run-off, conservation of natural plant species on the shore line, and safe boating practices.

Another "Fun Guy"

This dinner-plate sized toadstool mushroom sprouted out of a tree stump along Lindsay Road in Pewaukee  after our recent rainy weather.  It's creamy white with chocolate brown spots. Very pretty and almost delicious looking, except it's probably poisonous, so we'll leave it there.

In my image searches, some possible Latin names that pop up are Agaricus, Lepiota, & Procerus, but I have not yet narrowed down the genus/species of this fungus.  In any event, a beautiful specimen.

Blue Dancers

Located just outside the Pump House Regional Arts Center in La Crosse, Wisconsin, this blue metal sculpture provides some artistic interest to an otherwise mundane asphalt parking lot. The building visible in the background is Piggy's Restaurant.

Hydrangea

This beautiful blue hydrangea bloom was on a small shrub in front of the Pump House in La Crosse, Wisconsin.  They say if you bury a few copper pennies around the base of the shrub to raise the pH level of the soil, it will alter the flower color to pink or lavender. Apparently this is not true, because today's pennies have only a fraction of real copper in their outer coating, and are mainly zinc inside.

For accurate information on changing the color of your hydrangeas (from blue to pink, or from pink to blue) check this informative link.

It is interesting to note that white or cream-colored hydrangeas cannot be forced to turn any other color.

Grilled Tuna Steaks

Firm and flaky in texture, Ahi Tuna is great for a summer BBQ.  Its mild flavor allows the brightness of the marinade to shine through. The cucumber slaw provides a cool and crisp accompaniment.

Asian Cucumber Slaw
2 cucumbers, peeled & thinly sliced (removing seeds is optional.)
1/4 cup thinly sliced red onion
1/2 cup julienned red pepper
1 thinly sliced stalk of celery
1/2 tsp. toasted sesame seeds

Dressing:
Whisk together the following ingredients:
1/3 cup rice wine vinegar
1 Tbsp. olive oil
1 Tbsp. sesame oil
2  tsp. sugar
1/4 tsp. red pepper flakes
salt & pepper to taste

Place vegetables in a medium bowl & toss with dressing until evenly coated.
Let marinate at least 20 minutes.  Sprinkle with sesame seeds just before serving. (A slotted serving spoon helps eliminate extra dressing.)

Grilled Tuna Steaks:
4 medium sized, 1" thick Ahi Tuna steaks, set in a shallow baking pan. Here in the midwest, your best bet is to buy frozen tuna steaks, which are flash frozen right on the boat as they are caught.  Defrost in the refrigerator the night before. You can also use fresh if your market has an impeccable reputation for high quality.

Marinade:
1/4 cup soy sauce
1Tbsp. honey
1Tbsp. brown sugar
1 tsp. freshly grated ginger
1 clove of minced garlic
1 tsp. sesame oil
1/4 cup olive oil
juice of two freshly squeezed limes
Black ground pepper to taste.  (No need to add extra salt, as soy sauce is usually salty enough.)

Whisk together marinade ingredients & pour over tuna steaks. 
Cover with plastic wrap and refrigerate for 30 minutes, turning halfway through.

Oil grate of charcoal or gas grill & place tuna steaks over medium heat, 4 minutes on each side, flipping only once.  This should yield a light pink center.  For a rarer steak, reduce grilling time.  For a well done steak, open a can of tuna instead. :-)

Serve with lime wedges over a bed of brown rice, laced with lemon thyme butter: 1/2 stick of salted butter, 1/4 tsp. powdered garlic, 1 tsp. lemon juice, 1 Tbsp. fresh chopped lemon thyme leaves (or 1/4 tsp. dried thyme).  Blend well, store in small container until needed.

Pairs well with fresh mint iced tea, an un-oaked Chardonnay, or your beverage of choice.

Satellite Puff-ball

I have no idea what kind of plant this is, but the flower is just adorable.  It grows along the Myrick Park Eco-Trail in La Crosse, WI. In the fall, the spent blooms look like little spiky, black drumsticks.

Sunset Bridge

The Mississippi River bridge was outside our hotel room door during our stay in La Crosse last weekend. Surprisingly, the mosquitoes were not nearly as bad there as they are here in Pewaukee this year, so we were able to sit on the patio and sip a tall, cool one while watching the sun go down.

"Summertime, and the livin' is easy..."

Tree Hugger

Bill hugs a giant cottonwood tree along the Myrick Park Eco-trails and wetlands preserve in La Crosse, Wisconsin. The park is bordered on the north by the La Crosse River flowage. In recent years, the city has built up wonderful groomed trails that criss-cross the marsh. This old tree is located about halfway through, in a naturally elevated spot. The area is filled with wildlife, including herons, hawks, turtles, frogs, garter snakes, muskrats, and a wide variety of flora. Such a beautiful and peaceful spot.