Column from April 1, 2010

Cranes probably don’t make a good meal

I saw a lot of familiar faces at the Othello Sandhill Crane Festival last weekend – both local and out-of-town.

There were also many new folks this year, which is always nice to see.

I’ve been attending the festival since 2001. Most of the time, it was to cover the event for the paper. But I’ve always taken some time out to enjoy myself, too.

The last few weeks, we’ve been wandering the area to find where the cranes are hanging out. We’ve seen a few, but it seems like many of the corn fields where they typically found have already been plowed up this year.

That’s too bad. It makes it more difficult for the visitors to our area to get the opportunity to watch these unique birds.

It’s one of the disadvantages of having an early spring. I do understand, though, why the farmers need to get started on their growing season. After all, we do depend on that ag economy for Othello to exist.

However, a road trip around our area in the early spring to look for cranes is never a complete loss as we do see lots of other wildlife, including ducks, geese, pheasants and hawks. One thing about the Columbia Basin, there is never any lack of wildlife for folks who enjoy birdwatching.

Here in Washington, the sandhill cranes are protected by law. In Alaska, where they go once they leave the Othello area, there is a hunting season. The birds are voracious eaters and can make quick work of an alfalfa field.

I’ve heard they taste a lot like turkey and you can cook them the same way. Personally, I’m not much for wild game (or turkey, for that matter), so I don’t think I’d enjoy a meal of sandhill crane as the main dish.

Now chicken, that’s a different story. In fact, I eat a lot more chicken that I used to. My grandmother made the best authentic Hungarian chicken paprikas. She was a wonderful cook and it was always a treat when she came to spend a weekend because she would do most of the cooking.

One time, my sister was fixing dinner and Grandma kept trying to stick her hand into the preparations. Diana – a teenager at the time – would scoot her out of the kitchen, but it wasn’t long before she would be back.

Finally, she took a couple chairs and used them to block the doorway. Grandma finally got the hint!

So, here is a copy of my grandmother’s recipe. It’s pretty easy to make and you can’t beat the taste.

Chicken paprikas (Csirkepaprikas)

2 onions, chopped

4 tablespoons shortening

3 tablespoons Hungarian paprika

1/8 teaspoon black pepper

2 teaspoons salt

4 to 5 pounds chicken parts (legs and thighs work best)

1-1/2 cups water

1 cup sour cream

Brown onions in shortening. Add seasonings and chicken, brown 10 minutes.

Add water, cover and simmer slowly until tender.

Remove chicken. Add sour cream to drippings in pan and mix well. Return chicken to pan and heat through, but don’t boil

Serve over hot buttered noodles.