July 22, 2024
It’s all black and white now.
To see any warbler this time of year is unusual—the summer doldrums, the sweltering days between our bookend equinoxes of migration. Even the resident Lucy’s and black-throated grays make themselves scarce. Other summer visitors like yellow warblers hold to the lower riparian woods while Grace’s and red-faced warblers rarely venture away from the high, cool forests.
But here it is, a black-and white warbler, combing through the chokecherry green for insects. Finding Birds in Southeast Arizona says they’re “casual,”—recorded in at least three but less than nine of the last ten years. The Big Yard is on a roll. This is the second appearance of a black-and-white warbler in two months. And the second time in my life I’ve seen one. I may have to update “casual” to only “rare.”
The first was back in May, you might remember. I was attempting to reach an all-time goal of 100 birds in one month, and as the end of May approach I was stuck at 99. Then, miraculously, on the last day of the month, the bird materialized in the same chokecherry tree and scrambled for a drink and bath at the fountain.
And now, bird #177 for the yard and #476 for me has returned.
This week: A Convergence on the East Fork of the Black River. The family—the “Collective”—gathers at 8000 feet in the spruce and fir forests (Grace’s and red-faced warbler country) in Arizona’s White Mountains near Alpine for a week of tent camping and fishing. The wife and I, the daughters, sons-in-law, and the four grandchildren. There will be Hobbit breakfasts of trout and pancakes, Dutch-oven stew and pineapple upside-down cake. Smoky campfires with hand-cranked peach ice cream and banana boats and s’mores. Wild mushrooms and currants. Crayfish and worms and hooks. Maybe a bit of fly fishing.
And birds. But, unlike some warblers, I may not return.
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Love every bit of this post! Thanks for the help with identifying warblers. And oh thanks for the mention of homemade peach ice cream. It takes me back to a well-used cream separator in a garage and the smell in the kitchen of the cream recipe being heated and the peaches being peeled and sliced, followed by taking turns to churn the ice cream maker and the reward of the oh so delicious peach ice cream! Enjoy!!
Thanks Ken!
I owe you a camp recipe, I think I know just the one. Stay tuned…