Yesterday morning I heard a loud raucous noise in the front yard and looked out front to discover a flock of boat-tailed grackles chattering away. When they saw me in the door they all flew up but they didn’t go far. They landed in the tree across the street and on the neighbor’s roof.

Last night I made crepes for dinner after seeing Dave’s version. I used a basic crepe recipe from Joy of Cooking and added a pinch of cayenne to the batter. As Jennifer and I agreed on the phone last night, everything’s better with a bit of cayenne.  For the filling I diced everything up very small, about 3/8-inch dice. I used leftover roast chicken, about 1 1/2 cups diced, 1 large carrot, several fresh green beans, a green bell pepper, 3 green onions, and about a cup of mushrooms. I heated a large saute pan with some olive oil and butter and tossed in the onions and mushrooms first, cooking those until their liquid was exuded and evaporated. Then I added the carrots and beans and lastly the remaining ingredients. Add salt, freshly ground pepper and thyme to taste and just at the end of cooking splash in about 1/4 cup heavy cream and 2 tablespoons dry sherry. I think leftover brown rice would also make a nice addition but I didn’t have any of that on hand. We added a nice green salad to complete the meal.