Archive for July, 2007

Mallugirl’s Summer Express ~ Spinach Soup with Tofu and Idly Croutons

spinach soup
spinach soup with tofu and idly croutons

I’ve been lazy about blogging for a couple of weeks now, busy with company, kids’ activities, getting ready for daughter’s summer camp and vacation. Of course I’m cooking, so there are lots of things sitting here in draft mode, waiting for me to turn them into something resembling a post. One was this soup.

Every Sunday night I make a soup for the work week. Usually they’re boring, just seasoning and frozen veggies or whatever I have laying about in the fridge. Occasionally they turn out special, and this was the case with last week’s concoction. I had some tofu which I threw in, and some leftover idlies which I toasted into croutons. It was nutritious, tasty, and quite possibly the easiest soup I have ever made — so I saved it to post later.

Then I chanced upon Mallugirl’s Summer Express. Hooray, the spinach soup was perfect! It has everything the Summer Express asks for: “It should be a balanced meal, having a bit of the different food groups: vegetables/fruits, grains or carbs, and animal or vegetable protein.” It can be made in 30 minutes or less, *including* clean up!

Spinach Soup with Tofu and Idly Croutons
complete meal in under 30 minutes

Heat 1 tsp oil in a small saucepan (or spray it with Pam). Add 1/2 tsp each cumin and mustard seed, few curry leaves, and a dried red chile. When they sizzle and pop, add 1/2 lb fresh spinach — baby leaves can be left whole, or tear larger leaves. Sprinkle water and stir well for 1-2 min until wilted. Add 1/2 tsp turmeric and 1 TB of your favorite spice blend. I don’t have to tell you which I used 😉

Stir to blend, then add some diced tofu (I used Nasoya Firm Lite) and a cup of water. Add salt to taste and let it simmer just 5-10 minutes to blend flavors.

For idly croutons:

While soup is simmering, spray a nonstick pan with Pam and heat on med-high. Slice a few leftover idlies lenghwise, lay in the pan with a weight of some sort (lid from a smaller pan works well) and brown until nearly dry. Crumble and sprinkle over hot soup.

~~~

This is my dream breakfast — hot flavorful soup with a little something crunchy on top. Use any veggie you like in place of spinach. For the crunchy topping, any leftover bread, toasted in the oven or browned on the stove would work too. It’s a recipe for the imagination — sky’s the limit!

Thanks for the neat idea, Shaheen — I’m looking forward to reading the round up!

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Dragonfly

Caution — Warning — Danger Danger Danger!

If you don’t like dragonflies, don’t scroll down 🙂

If you DO scroll down, please click on the photos for full-size 😉

poised for takeoff  —  a blue-tailed dragonfly

blue-tailed dragofly perched atop my tomato stake — lying in wait, so to speak

bluetailed dragonfly on lilac
here he is from behind — he can still see me taking his pic with those amazing eyes!

For you, mm 🙂

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Nupur’s A-Z of Indian Vegetables ~ Y is for Yellow Squash Saute

yellow squash with ISG’s sambhar powder
sliced yellow squash dusted with ISG’s magic sambhar powder

Well, we’re down to the “Y-er” for lovely Nupur’s A-Z of Indian Vegetables!

I was disappointed when I had to miss “X”. Time gets away between working and kids. You moms with little ones, just wait till they’re in High School — Asha knows! 😉

All week long I thought, “I will spend some time THIS week. Drama camp is over. The play has ended. Surely I can spend some time this weekend, to find an awesome “Y” dish”.

Alas, it wasn’t to be. Never mind looking up veggie names in four or five different languages (I have fun with the challenge of translation!) — I didn’t even get to the Indian store!

I thought I would have to miss out again. Then this evening, staring blankly at my kitchen counter, searching for a charm, I caught sight of the treat my mom brought me on Thursday.

It was a summer squash, so perfect and sweet, fresh from her own backyard garden. What better way to celebrate A-Z than with a beautiful veggie like that!
It even begins with “Y” if I stretch it — yellow squash.

yellow squash, aka summer or crookneck squash
fresh yellow squash ~ a summer delight!

Simple and pure, seasoned with a fresh and unusual spice blend —
I couldn’t think of a better tribute to Nupur’s quest to showcase Indian veggies
(even if Yellow Squash isn’t strictly Indian). 😉

~~~

Yellow Squash Saute
all measurements approximate ~ adjust to taste

1 fresh yellow squash (summer or crookneck squash)

ghee (yes, ghee. please don’t use oil for this one — indulge!)

about 1 tsp ISG’s magic sambhar powder
5-6 cloves
generous pinch kala jeera
small pinch hing
salt to taste

~~~

Grow, buy, beg borrow or steal a fresh yellow squash.

Wash it carefully and dry it well. Slice it to 1/2 inch rounds.
Sprinkle with ISG’s magic sambhar powder.
Let it sit 10-15 minutes to absorb the magic.

In small batches, proceed as follows:

Heat ghee and a couple of cloves in a medium frying pan. I used about 1/2 tsp ghee for each batch. When hot, lay in some spiced yellow squash slices — just enough so they all lay flat. Fry 2-3 minutes, then sprinkle with kala jeera and hing. Fry another 2-3 minutes — they should begin to brown now.

Reduce heat and turn the yellow squash over. Fry another 2-3 minutes till browned on the other side.
Sprinkle with salt, and turn out onto a warm plate.

Serve hot or at room temperature — alone, with yogurt and warm chapati for a snack, or as a simple side dish for a fancy meal.

simple and satisfying ~ yellow squash saute
simple and satisfying ~ yellow squash saute

I would like to take this opportunity to say thanks a million to you, Nupur, for allowing me to take part in your most enlightening and enjoyable series!
I have learned so much and had lots of fun along the way!

I hope this will not be the end of your endeavors;
somehow I feel it won’t be! 😉

I’ll miss out on the final installment, as I’ll be on vacation — but I look forward as I always do, to your write-up and round-up of the last “A-Z” 🙂

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High Hopes, Continued…

The backyard garden on a drizzly morning…

hard at work
good morning sunshine

cinderella’s dream vine
little pumpkin patch

squash blossoms
bright yellow squash blossoms

high hopes…
hopeful little green guys

michigan blueberries
not in my yard, but dreaming of vacation and upper peninsula blueberries!

Comments (30)

Sourdough Idlis with Cherry-Peanut Chutney

garden cometh
ichiban eggplant and yellow squash in morning sun

cherry-peanut chutney ingredients
beautiful dried michigan cherries ~ you can bring some of these beauties home in case you miss the National Cherry Festival in July. Did you know that the airport in Traverse City, MI, is called Cherry Capitol Airport? I just love that. 🙂

I made ‘white salad’ for the “W” of Nupur’s A-Z of Indian Vegetables. White salad? Where was my mind?? What kind of nonsense was that!?? It was desperation, that’s what it was. It did taste good, but today I felt the need to redeem myself in the kitchen. I put urad dal to soak last night, and I tried an experiment: idlis with sourdough leaven. They came out better than I hoped!

The chutney was a surprise success as well. The rich, dark, not-too-sweet taste of dried cherries, mellowed by soaking, combined with fresh salty and slightly-sweet taste of boiled peanuts is delightful. Nothing else is necessary, but a simple seasoning brings out the best of flavors.

Sourdough Idlis
makes about 20 idlis

1/2 c whole washed urad dal (soak overnight, drain, reserve soaking water)
1 c idli rava
1 tsp methi seeds (soak overnight)
1 tsp salt
1 heaping TB active sourdough starter

~~~

Grind (I used food processor with metal blade) the dal and methi to a smooth paste, adding reserved soaking water as necessary to make a medium-thick batter. Add the idli rava and the salt and grind further, adding more soaking water as necessary. I have only made idlis once before this, so I was working on instinct for the consistency of the batter. Finally add the sourdough starter, mix another minute, and turn the batter into a large bowl to ferment.

Let this ferment outdoors (was near 90 today) covered, for awhile. Or you can put it into the oven which had been heated to 100F and then turned off. When the batter is about double in size (4-6 hrs depending on your weather!), it’s time to make idlis.

Steam the idlis as usual. Meanwihle, make the chutney.

Dried Cherry-Peanut Chutney
makes about 2/3 c

1 tsp canola oil
1/2 c fresh boiled peanuts with skins on
3-4 green chiles, chopped (I seeded mine)
2-3 garlic cloves, minced
1/2 c onion, chopped
1/4 c dried cherries, soaked 1/4 c warm water
1 tsp cumin seeds (roast if you like, but not necessary)
salt to taste (only if the peanuts were boiled without salt)

~~~

Heat the oil in a small saucepan and add the garlic and chiles. Cook over medium heat about 2-3 minutes, till fragrant. Add the chopped onion and fry, stirring, until browned. Add boiled peanuts and cook, stirring, long enough to warm the peanuts — a minute or two should do it.
Switch off the heat and allow to cool.

Grind peanut/onion mixture together with the soaked cherries and as much of their soaking water as necessary to get the consistency you prefer.

Voila, redemption!

sourdough idlis with cherry-peanut chutney

Comments (23)

Nupur’s A-Z of Indian Vegetables ~ W is for What to Make!? Warm White Salad

It’s Back To School for Nupur’s A-Z of Indian Vegetables!

Ordinarily I am around the house on Saturdays, but today I ended up out all day. No chance to go shopping for any of the Wonderful Ws I had Wrested from my mind (and cookbooks, the ‘net, etc!).

Winter Melon

Water Chestnut

Watercress

White Radish

White Goosefoot (lamb’s quarters)

Winged beans (asparagus bean — psophocarpus tetrogonolobus)

Wood apples (bel, elephant apple, aegletree)

~~~

That is how I usually begin my A-Z dishes — checking out which veggies fit, and if no veggies fit, I check the cooking terms. I keep a running list and usually, eventually, I manage to buy something from it and make my little alphabetical contribution.

But today, I couldn’t get to the store, so here is a warm white salad for your consideration. Not only is it full of “white” foods, it’s healthy and tasty too. And Nupur, if you accept this as a “w” — I Will be grateful! 🙂

Warm White Salad
serves one Wonderful person 😉

3/4 c White yogurt
1 tsp chaat masala (ok, this isn’t exactly white…)
1/2 tsp White sugar or Splenda
Water as necessary

1/2 c White potatoes, boiled and sliced
1/2 c White beans, cooked and drained (or canned as I used)
1/2 c White mushrooms, sliced
1/4 c White flesh of cucumber, grated

Tadka:

1/2 tsp each White urad dal, White cumin (as opposed to black!), and a few curry leaves, a slit chile, and 1/2 tsp mustard seed.

White salt to taste

~~~~

About 15 minutes before serving, Whisk yogurt and chaat masala together With sugar and a little Water until creamy.

Mix White potatoes, White beans, White mushrooms, and White cucumber in a serving bowl. Heat in the microwave about one minute, a little longer if the veggies came from the fridge.

Remove veggies from micro, add yogurt dressing and stir Well.
Make the tadka and allow it to sit off the heat a few minutes to intensify flavors. Pour over the salad, add salt to taste and serve Warm.

warm white salad
warm white salad

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MemeMeal and RCI Punjab

I’m late to the game for this one, I know. Thank you Bee, for tagging me.
You were right — it’s not easy!

This is eight random things, which may have begun as seven random things,
about oneself. I am so far behind reading that I’m not sure who has already
done this. I’ll tag ISG, SudhaV, and MT when she gets back.
Please don’t feel obliged — play along only if you want. 🙂
Anyone else who would like to join in, come ahead!

paneer-vegetable butter masala
paneer-vegetable butter masala (see item #8)

Eight Random Things

1. Aside from a very few tricks at my mother’s and grandmother’s sleeve,
I learned nothing about cooking while growing up. When I left home at 19,
I bought a copy of James Beard’s Theory and Practice of Good Cooking
a book I can highly recommend, incidentally, to anyone who wants to learn the basics in a no-nonsense fashion.
I learned to cook with that book — read until it literally fell apart.
I still keep it carefully in a paper bag to hold it all in one place, and I do refer to it now and again.

2. (maybe obvious!) I am slightly obsessed with food. Some people read the classics — I read cookbooks. Most of mine are about the cuisine of a particular country, or region, rather than “soups” or “salads” etc. I like cookbooks that tell a story and I enjoy learning about culture and people through traditional cuisine. India is the third stop on my culinary tour through Asia; I prior years I have delved into China and Japan. I can also manage a few Thai and Korean dishes, though my foray into others has not yet been as extensive.
My favorite Chinese cookbook is The Taste of China by Ken Hom (ebay listing provided solely for photograph of this out-of-print edition – I am not affiliated in any way) and my favorite Japanese cookbook is Japanese Cooking: A Simple Art
by Shizuo Tsuji.

Interestingly, it is Indian food that I adopted as my own before I realised it. I am sure that has something to do with fate (sub-random thing: I believe in fate!) and something to do with people I have come to know here and the warmth and encouragement I have been fortunate to receive. My favorite Indian cookbooks so far are Cooking At Home With Pedatha, by Jigyasa Giri and Pratibha Jain, and Bapsi Nariman’s A Gourmet’s Handbook of Parsi Cuisine. Of course there are many others on my wish list.

3. I don’t live in Michigan (although I talk about it alot!). I was born there and left while I was too young to remember. I first went back about four years ago, and fell in love with my home state. I hope to relocate permanently in a few years.
Some of the best things about northern Michigan, in no particular order:

No Traffic! Well, at times they do have what could be called traffic, but that’s nothing compared to Cape Cod on a summer weekend 😉

The Upper Peninsula, where you can find sandhill cranes, Lake Superior, and agates. Lake Superior agates are considered the oldest agates in the world.
I also think they are the most beautiful.

Ore carriers. Watching these giant freighters is unbelievably fun!

Loons 🙂

4. I am an avid birdwatcher. That is one thing I can say I got from my parents; both are birdwatchers as well, and I kick myself when I think back to all the great opportunities I scoffed at as an ‘uninterested teenager’.
At least I finally came around; it is a joy to share with them now.

5. I am a chronic worrier. I don’t want to pass that trait on to my kids, so I am constantly working to overcome it. Sometimes that takes all my energy!

6. I enjoy most music — from country to folk, rock to classical, and everything in between. Song Of The Lakes is my current favorite.
Turn up the Sonific console in the sidebar ———- >
for a sample, or visit their website. Great stuff!

7. I still love to watch my kids while they’re sleeping. There’s nothing like a houseful of contented kiddies and kitties!

8. My *big dream* is to own my own business. I would love to have a little specialty shop/takeaway type place where I could sell homemade, small-batch foods.

One idea I’ve considered for such a venture concerns Indian food. Now that I cook and eat it regularly, I realise that most ready-meals, even frozen entrees available in Indian groceries and elsewhere are higher in fat than I can afford. Ditto for most restaurants.

I am convinced there is a market for healthy, homestyle Indian food that you can’t get through most outlets. I think a line of fresh, conveniently packaged homemade Indian dishes that are low in fat and high in taste would be a huge hit in New England. Thanks again, Bee, for inviting me to play. Here’s my chance to display a prototype meal. 😉

~~~

Paneer-Vegetable Butter Masala

I found this delicious, low-fat paneer at Spiceland
(Arjuna, are you still out there? 🙂 ). I imagine it could be browned in Pam before adding to the curry — I tried it without browning.

I don’t get lowfat Indian yogurt here, and I can’t stand Dannon and the like.
I use Fage. All varieties are excellent and taste delicious — even the nonfat.

Almost any vegetable you like could be used here. I like the rich flavor that roasted eggplant brings. With the addition of yogurt, I don’t miss the extra butter or nuts.

~~~

Pam spray

1 small potato, roughly diced
1 long asian eggplant or 3-4 babies, diced (1 1/2 – 2 cups raw)
1/2 c button mushrooms, cleaned

2 oz fresh lowfat paneer, cubed

1 tsp butter

1 large onion, blanched and pureed
1 tsp fresh grated ginger
1 tsp fresh minced garlic
2-3 TB tomato paste

1 TB cumin-coriander powder
1 tsp kashmiri chile powder
1/2 tsp turmeric

1 tsp cornstarch
1/4 c lowfat yogurt

additional water as needed
salt to taste

garam masala to finish (optional)

~~~

Coat a non-stick skillet with Pam and heat over med-high heat. Add potatoes and brown, shaking the pan, for about 2-3 minutes. Add eggplant and mushrooms. Continue cooking, shaking the pan to keep the veggies from sticking, another 5 minutes or until well browned. Add a couple tablespoons water, lower the heat to medium, and cook until potatoes are tender and all the liquid is absorbed — another 5 minutes or so. Hold the cooked veggies aside while preparing the curry.

In a medium saucepan, melt the butter over medium heat and add the onion puree. Fry the onion, stirring frequently, until the moisture is gone and onion is starting to stick a little. Raise the heat to med-high and add ginger and garlic. Continue cooking, watching carefully, until the mixture catches a little — the idea is to carmelize it slightly. Don’t worry if there is a small amount that appears too brown — this will dissolve into the sauce when water is added. At this point, reduce heat back to medium and add 2-3 TB water. Scrape up all the browned bits from the bottom of the pan. Add the tomato paste and spice powders, along with 1 cup water. Adjust the heat so the mixture is just simmering, cover and allow to cook 5-10 minutes.

Meanwhile, dissolve the cornstarch in a small amount of water, then add to the yogurt. Stir thoroughly and add to the simmering curry. Cook a few minutes to thicken, still stirring, adding water as necessary to reach the consistency you prefer. Finally, fold in the vegetables and paneer cubes and heat through.
Check the seasoning and add salt to taste, garam masala if desired.

Serve hot with rice, rotis, or for a dieter’s alternative, serve with pan-roasted cauliflower in place of starch. The bland taste and firm texture of cauliflower makes a great substitute. I have no self-control when it comes to starch, so I often make this switch. It’s a great way to cut some calories from a meal without sacrificing taste.

paneer-vegetable butter masala with accompaniments

a light yet filling meal, counter-clockwise from top: paneer-vegetable butter masala, pan-roasted cauliflower, Manisha’s no-oil lime pickle (with garlic), cold boiled peanuts, low-fat yogurt, fresh radishes, and crispy papad

So what do you think? Theoretically, would a person buy something like that? Please don’t hesitate to offer an honest opinion; I am genuinely interested.

And now, paneer-vegetable butter masala is going to dear Richa, appropriately of As Dear As Salt, for her RCI Punjab. Thanks, Richa!

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Dum Aloo and Assorted Weekend Variouses

I found a heap of bargain veggies — price drastically reduced.
When these are offered I scan carefully for often they are in perfect shape,
only in need of quick cooking before they spoil.

I bought the tomatoes I used for chutney and…

these poblano peppers…

poblano peppers
gorgeous green poblanos

and these little baby potatoes.
For all they are labor intensive, I love baby potatoes!

bargain bin baby potatoes
baby potatoes… too tender to peel

I’ve wanted to make dum aloo for some time. I have seen it with and without nuts, cream, yogurt, etc. I have seen boiled ‘taters and deep-fried. I wanted something a little rich but not so high-calorie. So I tried my own version, no grinding because I was feeling lazy 🙂

Some of the delicious dum aloo recipes I checked out and took inspiration from:

Anthony’s

Indira’s

Sra’s

Swapna’s

Thanks to you all and mostly to Seema for her easy tasty version which I followed pretty closely — thank you Seema!

Dum Aloo, Rustic-style

12 baby potatoes
1 TB ghee

1 TB ginger/garlic paste
1 c chopped onion
2-3 small tomatoes, chopped

2-3 bay leaves
1 small cinnamon stick

1/2 tsp chile powder
1/2 tsp turmeric
1 TB cumin/coriander powder
2 TB charoli nuts — or nuts/seeds of your choice

Salt to taste

tomato chutney (optional)

~~~

Scrub the potatoes well. The choice to peel or not to peel is yours.
I have seen recipes going either way. I like to leave the peel because it’s full of vitamins. To be sure the potatoes soaked up the spices, I made sure to prick them extra well.

Boil the potatoes until almost tender. Remove and run under cool water to stop the cooking. Drain and cool to room temperature.

Over medium heat, melt the ghee in a saucepan and add the potatoes. Saute on all sides about 10-15 minutes, until golden brown. Remove and keep aside. In the ghee remaining, cook the ginger-garlic paste a few minutes, then add the onions. Fry until golden, then add the bay leaves, cinnamon stick, spice powders, and the nuts. Fry another minute before adding the tomatoes and one cup water. Mix well and simmer about 10 minutes.
At this point if you want a smoother sauce, you can use the hand blender to break up some of the veggies. Add the browned potatoes. Stir to blend, cover, and cook 20-30 minutes on low heat, until sauce thickens and potatoes are infused with flavor. Add salt to taste and serve hot or room temperature.

I stirred in the leftover tomato chutney (about 1/4 cup) and it gave the dish an extra kick.

Tasted *much* better the next day.

dum aloo
dum aloo with a rustic, chunky masala

~~~~~

So what happened to the peppers?

I often bookmark recipes and finally try them months later. With the peppers, I made ISG’s Mixed Beans and Poblano Peppers, only inside-out.
Where ISG mixed her peppers in the beans, I roasted then stuffed the peppers *with* the beans.
Other than that I followed her recipe and it was easy and delicious, thanks ISG!

stuffed poblanos a la ISG
clockwise from upper left: poblanos ready to cook, roasted black and mellow, beans masala cooking, the beans in measuring cup, and finally the lunch packed for work: beans masala in roasted poblano, with radish stirfry (yoo hoo, bee and jai — it’s quite good! 😉 )

So that was the end of the breakdown lane veggie fest.
In the past couple of weeks I’ve also made:

vani’s gobi bhaji
flower chi bhaji from Vani’s Mysoorean, rich with goda masala

With kitties and babies and delicious recipes, Vani is always busy with good things — thank you Vani! 🙂

And…

isg’s roasted chora
ISG’s roasted chora dal, or arisim paruppusatham

I didn’t have the proper dal to start, but used what I did have and roasted it. Came out great, a keeper for sure.

Thanks again, ISG! 🙂

Last but not least, a picture of something dear to my heart. I can’t begin to say why every time I have started a garden, I have somehow run into disaster. This year I am so thrilled to have a few… nope, won’t even say it now! 🙂

babies…
I don’t dare name them for fear of jinxing them… but oooh!! 🙂

and thanks to you mm… for sharing the garden venture! 🙂

Comments (19)

Fourth of July Roasted Tomato Chutney

fresh tomatoes
fresh summery tomatoes in early american pattern glass

I was enamoured of Indira’s cumin and chiles post of a few days back — wanted to taste this but did not have the green brinjals to make her curry. What I did have was a huge windfall of tomatoes from the ‘breakdown lane’ in the grocery store. All these lovely tomatoes for 49 cents, and not a thing wrong with one of them!
I can only hope I’ll have a few from my own plants soon…

I had been thinking about tomato chutney so all the tomatoes were perfect excuse to make some. Then I saw RP’s recent post for JFI — with the lovely photo of roasted eggplant. The holiday was also a perfect excuse — to light the grill.
I thought of roasting the tomatoes. Since the roasting gave them a smoky flavor,
I used smoky black cardamom in the chutney masala.
It turned out great!

Roasted Tomato Chutney

5-6 big ripe tomatoes

1 tsp canola oil
6 big cloves garlic, roughly chopped

For masala:

2-3 dried red chiles
1 tsp cumin seeds
12 peppercorns
3-4 black cardamom
4-5 cloves
1 small stick cinnamon

1 lump jaggery
1 tsp salt or to taste

~~~

On the charcoal grill, roast the tomatoes on all sides, about 10-15 minutes total, until skins are blackened. When cooled, peel the skins off and set aside. Reserve any juice that accumulates on the plate.

roasted tomatoes
fire-roasted tomatoes

Meanwhile, dry roast the masala ingredients. When cool, grind to a powder and keep aside.

Heat the oil in a large saucepan over medium heat. Add the garlic and saute a few minutes, being careful not to burn.

Take the roasted tomatoes and squeeze them by hand into the pan. They should break up easily and the harder stem end will be left to discard.
Cook the tomatoes down, stirring occasionally, about 10 minutes. Add the dry masala, stir well, and lower the heat to medium low. Continue to cook another 30 min, or until most of the liquid has evaporated and the chutney has thickened.

Add jaggery and salt to taste, mix it up well and serve warm or at room temperature.

roasted tomato chutney
spicy-rich roasted tomato chutney — fireworks for the palate!

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Foxtale

Tawas Point is a small peninsula jutting out into Lake Huron.
There you can find a beautiful lighthouse, and for wildlife fanciers, a network of sandy trails leading around the point, teeming with birds and other creatures…

tawas point light
lighthouse at Tawas Point State Park, Lake Huron coast

furry friend
a little fox was hurrying along a path…

furry follower
another fellow came scurrying along behind…

disappearing
they disappeared around the corner…

playing
a little ways off the path they were playing like kittens — the fox on the right is a youngster in a fresh coat, and the fox on the left likely the mama…

young fox coming closer
the young fox was curious and came slowly back out toward the main trail…

foxes scoping out the scene
and waited…

watching their backs
only a little wary…

young fox in a shiny coat
before emerging for a closer look…

sitting in the sun
young fox in the sunshine

Comments (10)

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