There are no secrets to success. It is the result of preparation, hard work, learning from failure. Colin Powell

Success never comes without hard work and preparation and most likely a few downs in the plans.  There is usually a hiccup in every plan.  Work through it and keep going ~ don't let it get you down.  Take a few chances.  Never underestimate yourself.  Count the cost and forge forward.  Yesterday and today, we are going out on photo shoots.  A lot of fun but patience is everything sometimes.  We also did our part to save a duck that was stuck in the mud.  It was so drenched and I'm sure it would have died had we not come along and been paying attention ( and trying to take his picture).

I had my Canon EOS Rebel T2i and Robert had his Nikon D5000 and we just went all over.  He got pictures of a partridge and a cottontail and I got geese and ducks.  There were also several Herons and Cranes at the lake.  It was cool.  Here are a few pics from yesterday.  We will be offering these prints for sale on our website shortly.  They are beautiful.  And yes, his head was blue : ) and not green!

The bottom picture is a black headed night heron.  We had to look him up to see what he was.  He was just sitting on the wall of the water watching us with his one red eye staring us down and standing on one leg.  We are off again in a few minutes to go do another day of wildlife.  In a few months, we are going to Show Low and Sedona to take pictures -- should have some bald eagles and beautiful scenery.  We want to do the trip when the trees and flowers are blooming.  In the meantime, we are having fun with our cameras and Photoshop. 

Happy Friday ! !  Enjoy your weekend : )

Charlene



Pork Carnitas
1 onion, sliced
2 tablespoons chopped chipotles in adobo or2 fresh jalapeño chiles, seeded and sliced
2 to 3 lb. boned pork butt or shoulder
4 cloves garlic, slivered
Salt and pepper
1 tablespoon vegetable oil
1 (14 oz.) package 6-inch corn tortillas

Place onion, chipotles and 1/4 cup water in slow cooker. Stir to combine. Using a knife, make incisions all over pork and insert garlic. Season roast with salt and pepper.
Heat a large pan over medium-high heat and add oil. Put roast in pan and brown on all sides, about 8 minutes. Transfer roast to slow cooker. Pour 1/2 cup water into pan and stir over low heat, using a wooden spoon to scrape up browned bits. Pour liquid into slow cooker. Cover and cook on high for 6 hours.
Remove roast from slow cooker and let cool. Shred pork, using two forks to pull meat apart. Return pulled pork to slow cooker and stir to combine with onions, chipotles and juices.
Serve pork with warm tortillas and toppings of your choice