After we warmed up from 26º and had sunshine....
Peafowl is a common name for two bird species in the genera Pavo and Afropavo within the tribe Pavonini of the family Phasianidae (the pheasants and their allies). Male peafowl are referred to as peacocks, and female peafowl are referred to as peahens.
The two Asiatic species are the blue or Indian peafowl originally from the Indian subcontinent, and the green peafowl from Southeast Asia. The Congo peafowl, native only to the Congo Basin, is not a true peafowl. Male peafowl are known for their piercing calls and their extravagant plumage. The latter is especially prominent in the Asiatic species, which have an eye-spotted "tail" or "train" of covert feathers, which they display as part of a courtship ritual.
The functions of the elaborate iridescent colorization and large "train" of peacocks have been the subject of extensive scientific debate. Charles Darwin suggested that they served to attract females, and the showy features of the males had evolved by sexual selection. More recently, Amotz Zahavi proposed in his handicap principle that these features acted as honest signals of the males' fitness, since less-fit males would be disadvantaged by the difficulty of surviving with such large and conspicuous structures.
A group of peacocks is called an "ostentation" or a "muster".
If you want to read a whole lot more, go here: https://en.wikipedia.org/wiki/Peafowl
- SERVES
- 4
- COOK TIME
- 25 Min
You'll love this sheet pan dinner 'cause it's so easy to make and clean. The whole family will love it 'cause it's so tasty! Our Pork Chop Sheet Pan Dinner is an all-in-one, no-fuss meal that's fit for a hungry family. Hearty pork chops, potatoes, and carrots are seasoned with yummy ranch dressing, which makes for a flavorful meal. You'll definitely want to add this sheet pan dinner to your weeknight dinner line-up.
- 1/2 pound small potatoes, cut into quarters
- 8 ounces petite carrots
- 3 tablespoons olive oil, divided
- 1 (1-ounce) package dry ranch dressing and seasoning mix, divided
- 4 bone-in center cut pork chops, about 1/2-inch thick
- Heat oven to 375º. Coat a baking sheet with cooking spray.
- In a bowl, combine potatoes, carrots, and 2 tablespoons oil; toss with 2 tablespoons dry ranch dressing mix until evenly coated. Place on baking sheet.
- Brush pork chops with remaining 1 tablespoon oil and sprinkle evenly with remaining dressing mix. Arrange pork chops between potatoes and carrots on baking sheet.
- Bake 25 minutes or until pork is no longer pink in center and vegetables are tender, turning pork halfway through cooking.
