I Saw Godzilla This Morning..............
A few from this morning
A Blue Jay
A Squirrel
A Broken Home
Cat in the grass
And here is Godzilla
Spotted him from the road as I was passing by. It's a little lake by my house. I always knew there were iguanas there just never knew that one was this big
I sat and watched this monster for quite a while. Plenty of shots to go through so more to follow. Thanks for looking. See more photographs further below.......
Joe
A Blue Jay
A Squirrel
A Broken Home
Cat in the grass
And here is Godzilla
Spotted him from the road as I was passing by. It's a little lake by my house. I always knew there were iguanas there just never knew that one was this big
I sat and watched this monster for quite a while. Plenty of shots to go through so more to follow. Thanks for looking. See more photographs further below.......
Joe
0
Comments
Birds were ok with that thing being that close???
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Nikon D700 x2/D300
Nikon 70-200 2.8/50 1.8/85 1.8/14.24 2.8
Thanks for sharing,
Dick.
Thomas Fuller.
SmugMug account.
Website.
I've seen Iguanas, but never that big.
It's a good thing you included the birds in the shot as a point of reference.
The other shot are very good, but Godzilla stole the show
I doubt he'd be up for a measurement and I'm not sure that I'd even want to try . But I would guess 6 feet from head to tail
Also I don't believe that he has eaten any of the birds. He was chomping on grass while I sat and watched.
Some of his friends
Thanks for looking and commenting. Have a great night
Joe
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Three passions wildlife, golf and the STEELERS
Equipment
Nikon D4, D300
Sopi Di Yuwana (Iguana Soup)
1 Iguana
1 1/2 quarts of iguana broth (or chicken broth)
2 Chicken bouillon cubes
1 Clove of garlic
1 Leek
1 Tomato, coarsely chopped
1 Onion, studded with 3 cloves
1 Green Pepper, quartered
1/4 small Cabbage
1 tsp Cumin
1 dash Nutmeg
Salt and Pepper
2 oz Vermicelli
Kill, clean, skin and cut the Iguana into serving pieces.
Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside. Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush).
good eating y'all:eat
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How many photographers does it take to change a light bulb? 50. One to change the bulb, and forty-nine to say, "I could have done that better!"
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Laurie Bracewell Photography
Cobourg, Ontario, Canada
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Some Canon stuff