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A hard-working osprey has been flying back and forth over my house this summer. I hear his mate chirp when he delivers a fish to her and their three chicksânow nearly as big as he isâin their nest on a power pole a short walk away. We are not the only neighborhood to have resident ospreys. Falmouthâalong with Marthaâs Vineyard and the Westport Rivers across Buzzards Bayâhas osprey densities as high as anywhere on Earth. But our neighborhood osprey is different. Heâs a bit of a rock star. I learned earlier this month that our osprey is Belle. ....
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This recipe originally appeared on Food52. Fizzy wine has undergone a transformation of late. It’s becoming more popular and being made in new ways. Plus, such bottles are more often popped outside the confines of the “celebrations” that traditionally call for sparkling wine (specifically Champagne). And while we would never write off proper French Champagne (in fact, one of us aged spirits correspondents celebrated a milestone birthday last week with a bottle of Moussé Fils Blanc de Noirs, which has taste and refinement a person can only ever hope to have), another sparkling wine we’ve loved lately was not so formal: a bubbly rosé from Lieb Cellars. Barely blush in color, tasting of stone fruit and mushrooms, it couldn’t have been more different than Champagne. Unexpected, crisp, subtle, and truly special, it would’ve been just as welcome at a celebration dinner as it was to day-drink on a pleasant afternoon. ....