The bears are very active this summer. The videos below show them enjoying themselves around 10 pm, playing in the rain, and searching for food. The mother bear is training her cubs to be independent. The cubs are exploring by themselves and are on a quest for some adventure! They will begin hibernating in late fall and will remain in their dens until Spring. So, it’s time to party-hardy before the summer is over!
“Grizzly bears and black bears generally do not eat, drink, defecate, or urinate during hibernation. Bears live off of a layer of fat built up during the summer and fall months before hibernation.” —Yellowstone, NPS
To read more on bear hibernating information click here.
Which do you like better, coyote or raven? Please let us know. Both have the same instincts of survival and behavioral patterns. Read more from fellow blogger Jane Kessler, on Coyote Yipps website click here.
“Except for feather, fur, size, beak, teeth—well, almost everything important—there are similarities between these two very disparate critters.” —Jane Kessler
Here are trail camera videos of the coyote and raven.
During this heat wave, I have been looking for a yummy way to add a little more pizzaz to my salads. Cornbread croutons were the missing ingredient! They are sweet and flavorful and easy to make. Plus, they go well with any soup or by themselves as a crunchy snack. You can store the leftovers in an airtight container and reheat in the oven for 5 mins.
For this recipe, I took a shortcut and purchased a pre-mix box from King Arthur. Of course, you can make it from scratch as well.
Preheat oven to 375° degrees. Line baking sheet with parchment paper.
Cut corn bread into cubes. Note: If using fresh cornbread let it cool for 10 mins. before prepping.
In a large bowl, add the cornbread pieces. Add olive oil, salt, and pepper. Gently mix until all the ingredients are combined.
Place the coated pieces of cornbread onto the baking sheet.
Bake for 20 mins. or until golden.
Store the croutons in an airtight container. Tips: Reheat for 5 mins. in the oven the next day for extra crispiness. Cornbread croutons last for 1 week in the refrigerator.
Keyword cornbread, croutons, gluten free