Easier than ever to get to the wildlife of Baja from UK!
British Airways will begin a non-stop route between London and San Diego on June 1, 2011: http://www.signonsandiego.com/news/2011/apr/15/british-airways-flight-just-ticket-san-diego-touri/
Memorial Day Wildlife Weekend!
The spring is shaping up for wildlife! Join us for a holiday weekend May 28-30 to get offshore for fin, humpback and blue whales, and loads of seabirds.
Email us today about reservations!
San Diegans!
Come learn more about the very endangered “gulf of california” porpoise, called the vaquita, on Sunday April 10 at 6 p.m. We’ll be showing the 40-minute film about conservation efforts and the outlook for this species–only 250 of them survive. Email me for all the details. Event is free, though a $5 donation to ProPeninsula is suggested.
Record gray whale counts for 2011!
133 mother and calf pairs and 16 singles = 282 whales on 28 March!
Spring whalewatching trips
Sightings offshore San Diego are looking great for spring whalewatching: northbound gray whales, fin, humpback, and blue whales are all expected.
We have trips to take you there! May 30-June 3 (5 days) and May 28-30. Email me for more!
March 20 census Laguna San Ignacio
There are 103 cow/calf pairs and 53 single gray whales in the lagoon.
Chocolate lava cake, anyone?
Steve “Wrong Way” Lamb (aka Lamp Chop) shares a decadent dessert recipe, as served aboard Searcher Natural History Tours.
Lamb Chop in his native habitat!
Chocolate Lava Cakes
Yield: 6 Servings
Ingredients:
1-1/2 60% Cacao Bittersweet Chocolate Baking Bar (Ghirardelli)
2 eggs
1/4 cup(s) heavy cream
8 tablespoon(s) (1 stick) unsalted butter
2 egg yolks
1/3 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1/4 cup(s) cake flour
Directions
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F.
Spray six 4-ounce ramekins or custard cups with cooking spray.
Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light.
Fold melted chocolate mixture and flour into egg mixture just until combined.
Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin.
Garnish with raspberries and a dollop of whipped cream.
Laguna San Ignacio census March 15
There are 80 mother/calf pairs and 89 singles, for a total of 249 gray whales. Thanks to Chef Charles for the spyhopping gray whale photo taken in the lagoon!
Wild & Scenic Film Festival in San Diego!
Sunday, April 10th @ 6:00-8:30PM – Sunday Film Night Social at El Take it Easy Restaurant
Feature Film: Vaquita – Last Chance for the Desert Porpoise, by Chris Johnson
– Sponsored by Searcher Natural History Tours
El Take it Easy (EZ) is a social club with excellent food, and this year’s Restaurant Sponsor of the Wild & Scenic Environmental Film Festival.
Join us for a special night to learn about the endangered porpoise, Vaquita, and to contribute to its conservation.
$5 Recommended donation upon entry. We hope to see you there!
Space is limited. To reserve a table please call: 619 291 1859
El Take It Easy is located at 3926 30th Street at University
Tsumani news
Dear friends:
Searcher and her passengers (group from Footloose Forays) are safe and in deep-water, away from effects of the tsunami generated by the Japanese earthquake. Thank you all for your concern, emails, and prayers. Our thoughts are with those in Japan at this time.
Best, celia
