I have photographed the Hawaiian daytime octopus on multiple occasions and have never seen anything like this. I was lucky enough to intercept this one as it was shooting across the shallows from one patch of reef to another. although it did not ink, after a quick dart to its left, it halted and took flower shape. I can only assume this was in attempts to intimidate me. the interaction only lasted a couple of seconds before it went to blend in with the reef, leaving me amazed.
They communicate via color change and also use it to imitate other creatures to for example look more threatening to a potential predator.
All octopi are beautiful. They're probably the closest things we have to aliens living in our biosphere. They have 3 hearts (2 for their gills and one for the rest of the body), over 200 suction cups in each limb, a ring-shaped main brain, and blue blood. Also, each of their 8 arms have a little bit of brain in them so they can explore independently from each other, and even function if they're separated!
They're also fiercely intelligent, can jet-propel themselves, and change the color and texture of their body to seamlessly integrate into their environment!
Nothing beats seeing an octopus up close, whether in an aquarium or in the wild, and being able to witness their otherworldly movements, appearance, and behaviors!
Wednesday, December 13, 2017
Tuesday, December 12, 2017
Sunday, December 10, 2017
I did a baked onion search and often people like to add a little white or brown sugar if they find the baked onions too pungent.
I did not add any sugar. (Lower calorie and fairly healthy). I think a little sugar can remain an option if desired.
BAREFOOT CONTESSA'S BALSAMIC ONIONS
3 small red onions
1/4 cup + 2 TB Good Balsamic Vinegar...........(add The Last 2 TB after Baking)
1/4 cup good olive oil
1 teaspoons kosher salt
1 /2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Cut the onions in 1/2 and slice 1/4-inch thick, toss with:
1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Place on a baking sheet.
Bake for 12 to 15 minutes, until the onions are tender.
Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature
Thursday, December 7, 2017
I had a friend who lived in little Italy in the city. She said her 76 year old neighbor*, can give a commentary on every house on the street and every vehicle that's never been there before and ones that were parked in front of the home once, 4 months ago. Nothing gets past her.
* she use to make some excellent Italian cookies!
Posted by Linda at Thursday, December 07, 2017
Monday, December 4, 2017
Sunday, December 3, 2017
8-10 c. fresh spinach
1 c. fresh or canned (drained) bean sprouts
1 (8oz.)can water chestnuts, drained and sliced (optional)
1 c. fresh sliced mushrooms
1/2 c. shredded cheddar cheese
3 hard cooked eggs, sliced
1/4 c. cooking oil
1/4 c. ketchup
1/4 c. vinegar
1/4 c. finely chopped onion
2 Tbl. barbecue sauce
2 Tbl. sugar
1 Tbl. steak sauce
1 Tbl. Worchestershire sauce
1/4 tsp. Tabasco sauce
6 strips bacon
Tear spinach into bite size pieces, add bean sprouts, water chestnuts, mushrooms,cheese and eggs. Cover and refrigerate. Combine, oil, ketchup, vinegar, onion, barbecue sauce, sugar, steak sauce, Worcestershire sauce and Tabasco sauce in glass jar, cover and shake well. Refrigerate.
Cook bacon in skillet until crisp. Remove and drain on paper towels. Pour off all but 2 Tbl. Bacon drippings. Stir in dressing mixture and cook over medium heat until mixture simmers.
Add bacon to salad. Pour dressing over salad and toss lightly, but well.