Storks are large, long-legged, long-necked wading birds with long, stout bills. They belong to the family called Ciconiidae, and make up the order Ciconiiformes . Ciconiiformes previously included a number of other families, such as herons and ibises, but those families have been moved to other orders.
Storks dwell in many regions and tend to live in drier habitats than the closely related herons, spoonbills and ibises; they also lack the powder down that those groups use to clean off fish slime. Bill-clattering is an important mode of communication at the nest. Many species are migratory. Most storks eat frogs, fish, insects, earthworms, small birds and small mammals. There are 20 living species of storks in six genera.
Various terms are used to refer to groups of storks, two frequently used ones being a muster of storks and a phalanx of storks.
Storks tend to use soaring, gliding flight, which conserves energy. Soaring requires thermal air currents. Ottomar Anschütz's famous 1884 album of photographs of storks inspired the design of Otto Lilienthal's experimental gliders of the late nineteenth century. Storks are heavy, with wide wingspans: the marabou stork, with a wingspan of 10 ft 6 in and weight up to 18 lb, joins the Andean condor in having the widest wingspan of all living land birds.
Their nests are often very large and may be used for many years. Some nests have been known to grow to over 6 ft 7 in in diameter and about 9.8 ft in depth. All storks were once thought to be monogamous, but this is only partially true. Some species may change mates after migrations, and may migrate without a mate.
Storks' large size, serial monogamy, and faithfulness to an established nesting site contribute to their prominence in mythology and culture.
All 20 stork species have been assessed by the IUCN and carry a confident Red List status. However, this assessment appears to be based on incorrect assumptions and a general absence of sound information on stork habits, suggesting that basic studies on many storks are needed.
Etymology
The word "stork" was first used in its current sense by at least the 12th century in Middle English. It is derived from the Old English word "storc", which itself comes from the hypothesised Proto-Germanic *stork and ultimately the Proto-Indo-European *sr̥ǵos. The name refers to the rigid posture of storks, a meaning reflected in the related word stark, which is derived from the Old English "stearc". Several species of storks are known by other common names. The jabiru is named after the Tupí-Guarani words meaning "that which has" and "swollen", referring to its thickset neck. The marabou stork is named after the Arabic word for holy man, murābiṭ, due to the perceived holy nature of the species. The adjutants are named after the military rank, referring to their stiff, military-like gait.
If you want to read a lot more:go here: https://en.wikipedia.org/wiki/Stork
- SERVES
- 4
- COOK TIME
- 25 Min
Turn ordinary chicken breasts into a favorite main dish by stuffing them with our creamy, flavorful filling and rolling them in a crunchy homemade breading. Stuffed Chicken Rollups are easy for weeknights, and are a company-favorite too!
- 4 boneless, skinless chicken breast, pounded to 1/2-inch thickness
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 ounces cream cheese, softened
- 1/4 cup prepared pesto sauce
- 1/2 cup chopped roasted red peppers, drained
- 3/4 cup crushed cornflakes cereal
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon paprika
- Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Sprinkle chicken evenly with salt and pepper.
- In a medium bowl, combine cream cheese, pesto, and red peppers; mix well. Spread cheese mixture over chicken, roll up jellyroll-style, and secure with wooden toothpicks.
- In a shallow dish, combine cereal, Parmesan cheese, and paprika. Place chicken rolls in cereal mixture, coating completely.
- Place chicken in prepared baking dish and bake for 25 to 30 minutes, or until no pink remains and juices run clear. Remove toothpicks, and serve.
Flapjacks were a staple of pioneers pursuing new lives on the frontier. Packed with nutrients and energy, flapjacks provided the fuel they needed to withstand the often arduous trails.
Stacked high, flapjacks remind us of mornings in grandma’s kitchen when the coffee was fresh. We topped them with fresh blueberries and real maple syrup. Maybe today you add pecans or walnuts, thick-sliced bananas, and your favorite nut butter. Fresh whipped cream always makes flapjacks seem extra special, too.
No matter where you go, the flavor and aroma of hot off-the-griddle flapjacks never go wrong. They’ll fuel you up for a day of hiking, playing, exploring, and celebrating, too!
HOW TO OBSERVE
- Mix up a batch of flapjacks and invite the family to add their favorite toppings.
- Share your most enjoyable memories and the best ways to serve them up, too!
- Take a photo of your flapjack meal. Do you add chocolate chips or peaches? How tall is your stack – three, four, maybe five high?
NATIONAL FLAPJACK DAY HISTORY
Kodiak Cakes
founded National Flapjack Day in 2020 to celebrate the celebrate a healthier flapjack to fuel our consumers’ daily frontier, whatever and wherever that may be.
Everyone loves flapjacks, they’re filling and delicious, but now there’s an even better reason to eat them all day long. This March 7th, join Kodiak Cakes in celebrating National Flapjack Day — but it’s not just a celebration of all things syrup, butter, and breakfast. It’s an excellent excuse to indulge in a staple food that’s been an important part of adventures of any size since the days of the frontier.
Before over-processed ingredients and nutrient-deprived grains, meals needed to be balanced, hearty, and full of ingredients that could keep folks going. That’s the legacy Kodiak Cakes is dedicated to preserving through our flapjack mix, a mix that began with our founder Joel Clark and a small red wagon.
Back then, he took to the neighborhood streets to sell brown bags of his mother’s heirloom recipe. Today, Kodiak Cakes has taken that same dedication to the national spotlight. So, grab a stack, split a few silver dollars, or fill a plate with your favorite flavor – Happy National Flapjack Day.
No comments:
Post a Comment