The birds, Murphy and Melvin are currently hormonal. Birds go through this phase
once a year. They become completely sex starved and are consumed with the thought of mating. Their horny state makes
them really angry. Right now, the bird room reminds me of a Mexican soap opera with the constant screaming and
high drama. One morning, when I worked full time, I had
an early board meeting to attend. The
birds were in this hormonal state at the time and I let them out of their cages
while I showered for work. When I got
out, I walked by the cage and made a kissing sound at Melvin. He flew at my face and bit my lip. It was hilariously scary. It was almost like getting your face pulled
off by an angry monkey, only my face was fine and Melvin is a Dusky Pionus
Parrot. Anyway, I attended that meeting
with a fat lip and bird bite wound that sort of resembled a herpetic fever
blister. Ever since then, I keep my
distance when the birds are in this state.
I like to try different variations of
dip recipes. I just made this Buffalo
Chicken Dip recipe. It was quite
good. As much as I wanted Fritos Scoops
with the dip, I was good and used cucumber slices instead.
Frank’s Red Hot Buffalo Chicken Dip
Ingredients
8 oz package cream cheese, softened
½ cup blue cheese or ranch salad
dressing
½ cup Frank’s Red Hot Buffalo Wing
Sauce
½ cup crumbled blue cheese or shredded
mozzarella cheese
2 can (12.5 oz each) White Premium
Chunk Chicken Breast in water, drained or cut up half of a rotisserie chicken
Preparation
Heat oven to 350 degrees. In a bowl, cut up cream cheese and stir until
smooth. Mix in salad dressing, Frank’s
Red Hot Sauce and cheese. Stir in
chicken. Put in baking dish and bake for
20 or 30 minutes until mixture is heated through; stir. Garnish with crackers, vegetables or chips.
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