Cha-cha-chunk…there’s a whole lot of chonky bears going around. Their tummies are filled with many goodies as they sneak around looking for something yummy to eat, or they just simply feast on ants and bugs on days when they are feeling lazy.
Wow, there was a lot of activity on the trail camera this month! Here’s a unique assortment of wildlife that our trail camera captured. It seems that mid to late November was the busiest yet. On the trail cam, you will see a one-horn buck, a wild sow and much more! Plus, the bears have not gone to sleep and are still looking for food.
The deer in South Carolina are enjoying the nightlife in the woods. We can hear the rustling leaves as they walk past the cabin and see them from our window. Here are ten delightful deer trail cam videos.
I like bear butts and I cannot lie! Lately, we have been getting bear butts on our trail camera. I have to admit they have the cutest round butts. But enough of this nonsense…enjoy the trail cam videos.
Ravens are playful, fun-loving, and smart. They work as a pair to acquire food and can eat anything they want. Here are nine trail cam videos of adorable ravens. To read more about the raven click here. And here.
Please, pass the stuffing! Here is a quick and easy gluten-free recipe for Thanksgiving that will be a crowd-pleaser for all your guests and loved ones. All the ingredients are packed with savory flavors that will leave everyone asking for seconds.
1boxALEIA'S box plain stuffingOptional: Use gluten-free bread, toast the bread, and cut the toast into cubes.
1cup dried sweetened tart cherries or raisins
salt and pepper to taste
1large egg, whisked with 1 tablespoon of water
Preheat oven to 350° degrees F.
Cut the Italian sausage into small slices. Heat the olive oil in a large non stick pan over medium heat. Add the sliced sausage for 10 minutes. Lower the heat and add garlic, sage, parsley flakes, and thyme.
Cook for another 5 minutes. Season with salt and pepper.
Combine the gluten-free bread cubes, dried sweetened tart cherries, and sausage in a large bowl.
In a separate bowl, whisk together chicken stock and apple cider. Then add the chicken stock and apple cider mixture to the bread and sausage mixture. Mix well to combine.
Grease a 9 inch baking pan with butter. Add the stuffing mixture to the pan. Pour the egg wash over the stuffing.
Bake for about 40 minutes until the top is crispy and browned.
November has been an interesting month. So far, we have been experiencing a warmer autumn than usual. The critters seem to be enjoying the warm autumn and are still very active! So, sit back and relax…grab a cup of tea or coffee and enjoy the bears, coyotes, ravens, and deer videos.