Nesting Loons and Sweet Mexican Corn Cakes

Now this was an exciting photo op. I was able to capture a loon nesting. 

If you look closely at photo below you can see the loon's nest is man-made. Several years ago my husband was involved in a project where some lake owners got together to make loon nests and distribute them around the lake.  

There are five species of loons in the world but the common loon is the only species that nests in the United States. Loons return to their nesting lakes as soon as the ice disappears. Last year was a very late 'ice out' so we weren't even sure how many babies would be born. Turns out the number came in average for this lake. 
Egg laying begins in May or early June. Loons need a safe, secluded site to nest. Because they need to swim to the nest, it is typically at the water's edge, only inches above the water level. The site is often an island or small peninsula with quick access to deep water for a diving escape. 
An average clutch contains two eggs. Some only have one. A day or two separates the laying of each egg, the result being a day or two between the hatching of each chick.
Both adults take turns sitting on the eggs. Incubation lasts on an average 29 days. 
The chicks leave the nest within 12 to 24 hours of hatching, often soon as their down is dry. They may not touch land again until they nest as adults several years later.
Will keep you updated with another photo when I see the baby chicks riding on their mother's back.  Now that is quite the sight! 

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Perhaps  you have noted a bit of a Mexican theme on recently posted recipes. I am helping out for my niece's backyard wedding rehearsal dinner and trying some recipes that have a Mexican flair. 

The Kahlua Chocolate Sauce over ice cream was great and easy to put together.
Cook's notes: Mexican Corn Cake was made from a recipe in the Better Homes and Gardens Special Edition Mexican 2013. The corn in the cake makes you wonder how sweet of a dessert this is or if it’s more or a savory cornbread.  But after a taste it's definitely a dessert! And, oh so gooooooooooood!

Mexican Corn Cake
Ingredients:

• 2 cups fresh corn kernels cut from the cob (or frozen corn, thawed)
• 1-14-ounce can sweetened condensed milk
• 1 stick butter, softened
• 1/2 cup granulated sugar
• 4 eggs
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 tsp. cinnamon or Saigon cinnamon
• Cinnamon or vanilla ice cream, optional honey or ground cinnamon 

Directions:

• Preheat oven to 350 degrees F . Spray with PAM a 9 x 9–inch cake pan and set aside. 
• In a blender, combine corn and sweetened condensed milk. Cover and blend to partially chop the corn up, but leave some small pieces in the mixture. 
• With an electric mixer beat 1/2 cup butter and sugar on medium speed for about 2 minutes, or until light and fluffy. 
• Add the eggs, one at a time, beating well after each addition. Beat in the corn mixture. 
• In a separate bowl combine flour, baking powder and salt. Add the flour mixture to the corn mixture, beating just long enough to combine. 
• Pour the batter into the prepared cake pan. 
• Sprinkle top with cinnamon and swirl into the batter. 
• Bake for 30 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and cool to room temperature. 
• Serve with ice cream or a drizzle of honey. This cake has a beautiful golden brown light crust.