Of ducks and clucks
Sorry, kids, the lilacs are dead. This weekend, it’s all
about animals.
Intrigued by Spain’s
running of the bulls? Head to Fairport’s racing of the ducks. The Third Annual Fairport Rubber Duck Race happens
Saturday, June 10, sponsored by BirdCOR, the
nonprofit Bird Coalition of Rochester. At 11 a.m., see live birds of prey and
enjoy family-friendly games and activities in the pavilion on the north side of
the Erie Canal at the Box Factory, 6 North Main Street.
Shortly after noon, hundreds of rubber duckies,
each bearing a number, throw off the mantle of bathtub oppression as they’re
dropped off the lift bridge into the canal. The winning ticket holder snags a
$550 Starbucks gift basket. More than 100 prizes valued at $5,500 will be
awarded to race participants.
Admission is free. Race tickets are $5 each, six for $25,
with proceeds supporting BirdCOR’s programs
(www.birdcor.org or 223-8369).
Enjoy an annual Animal
Faire for the post-“Old MacDonald” generation at Cracker Box Palace Farm
Animal Haven on June 10 and 11, from 10 a.m. to 4 p.m. Sure,
kids can see farm animals. But they can search for fossils along a stream bed,
visit a Shaker farm museum, and see demonstrations by an animal communicator,
too. Adults and older kids will enjoy seminars on subjects such as equine
dental care and pet first aid.
The event also features more than 40 vendors, kids’ crafts,
hayrides, and farm tours. Visit booths sponsored by shelters, rescues, and
businesses benefiting animals. Food will be available. Admission is a donation
or item from the nonprofit farm’s online wish list.
Cracker Box Palace Farm Animal Haven is located at Alasa Farms, a 19th century Shaker community, in Alton, WayneCounty, about 20 minutes
east of Webster. Take 104 East to Route 14 North, then follow the signs
(www.crackerboxpalace.org or 315-483-2493/315-904-4005).
— Linda Kostin
When they cook, you don’t have to
Teaching your child to do anything is harder than just doing
it yourself, especially in the kitchen. For a decade I’ve watched eggs slide
down the cabinet doors, sugar cascade onto the floor, and sautéed vegetables go
flying against the wall.
It’s finally paying off. My kids can make simple meals
without totally destroying the kitchen. Watching them cook reminds me of when
my brother and I started making dinner weekly. At 10 years old I reveled in the
challenge, making smoked salmon quiche and saladeniçoise from the Silver Palate Cookbook. But the responsibility, and the frequency
of it, came a bit too early for my brother, who was only 8.
My father turned him on to a dish he’d eaten on his frequent
business trips to San Francisco:
Joe’s Special. A one-pan dish, it was easy to make and contained all the food
groups. It became my brother’s signature dish. Until turning vegetarian a
couple of years later, we ate Joe’s Special week in and week out. I never tired
of it. It’s now in my younger son’s repertoire.
Joe’s Special
1 tablespoon olive oil
1 pound lean ground beef (or ground turkey)
1 onion, chopped
1/2 teaspoon nutmeg
1/2 teaspoon oregano
Salt and pepper to taste
3/4 pound fresh or frozen spinach, chopped
5 eggs
Wash
and drain (or thaw) spinach. In a heavy skillet, over medium-high heat, brown
ground beef in olive oil, draining excess fat. Add onion, nutmeg, oregano,
salt, and pepper. When onion is soft, stir in spinach and cook until its liquid
evaporates. Beat eggs and add to meat mixture, stirring gently until eggs are
set. Adjust seasonings. Serve with salad and sourdough bread. Serves 4.
— Jennifer Loviglio
This article appears in Jun 7-13, 2006.
