Posted on 05/12/2023 12:19:54 PM PDT by Red Badger
In a rare and hilarious sighting, a giant snapping turtle was caught on video in the Chicago River.
This video is going viral and for good reason!
This isn't your average snapping turtle. This big boy has been dubbed "Chonkosaurus," and the guy who caught it on camera just made my day.
Joey Santore was kayaking with his friend last weekend when they spotted the turtle sunbathing on some rusty chains and rotting logs – in pure bliss and relaxation.
Santore was stunned, so he started filming, and his commentary was just perfect.
Look at this guy. We got a picture of this most beautiful sight. Look at the size of that [Flowerbedding] thing... Look at that beast. Hey, how ya doing guy? You look good. You're healthy.
Check it out:
VIDEO AT LINK.................. (Language warning! He was just so excited.)
You look good! I'm really proud of ya.
He's thick but strong!
The jumpy, fun, and excitable commentary is the cherry on top, but what makes the sighing so rare is the apparent size of the turtle.
Chief wildlife biologist with Forest Preserves of Cook County, Chris Anchor, told WMAQ-TV that the turtle is quite rare considering its size calling it "a very large individual" and that it's unusual for the reptiles to be seen basking along rivers.
Anchor believes the turtle recently emerged from hibernation and was enjoying some fresh air and sunshine. He also took a little stab at the reptile for not being a picky eater.
So my guess is that this animal had crawled out of the river to try and gather as much heat as it could in the sunshine.
Turtles this big will consume anything they can get their mouth around.
Enjoy it. Leave it alone.
They are snapping turtles, and if they live long enough, they can get this big. I’ve seen the things big enough to be traffic hazards. I’ve seen city folks wanting to help turtles, but they don’t need or want help- they have a long neck tucked away in there, and can strike like a snake. Larger ones can (and will) take off a human finger.
That bugger is probably 300 years old. Some people call them alligator turtles. They’re not to be trifled with.
Looks like he might have porked up during Covid.
I will steer clear of any snapping turtles I may happen to come across, for sure!
This is just a common snapping turtle, not an alligator snapping turtle, which is an entirely different species that can get far bigger and looks quite different.
At our first house we lived on a small acreage and the neighbor was doing dirt work in a ditch. It drove out a snapper. I laid a yard stick next to him and stretched out it was 32” (if I recall correctly). His head was the size of my fist. Sent the data to the university and they estimated it was 40-50 years old.
For those wondering:
Sweet, risen, rich fry bread filled with whipped cream
Recipe: Kneecaps (fried dough filled with whipped cream)
Makes 3 dozen
2 packages (1/4 ounce each) dry yeast
1/4 cup warm (110 to 115 degrees) water
1/2 cup solid vegetable shortening
1/2 cup sugar
3/4 teaspoon salt
2 eggs
2 cups milk
6 1/2 cups sifted flour
Vegetable oil for frying
Powdered sugar for garnish
Whipped cream for garnish
Stir yeast into warm water in large bowl; let stand until it bubbles.
In another bowl, cream shortening, sugar and salt; add eggs and milk.Stir into yeast mixture. Stir in flour. Turn out onto floured surface and knead dough about 5 minutes or until smooth.
Place dough in greased bowl, turning dough over to grease top, and let rise in warm place until doubled in bulk, about 1 1/2 hours.
Punch dough down. On floured surface, roll dough out to 1/2-inch thickness. Cut into rounds with 2-inch, well-floured cookie cutter. Press scraps together and cut remaining dough into 2-inch rounds. Cover and let rise 30 minutes.
When ready to fry, heat oil in deep-fryer to 375 degrees. With index and middle finger, press in center of each “cap.” Drop kneecaps, indented side down, into hot oil. Fry until golden brown on both sides, 2 to 3 minutes total, turning once.
Remove from oil, drain on paper toweling and let cool. When cool, dust with powdered sugar. Fill holes with whipped cream.
Notes:
For tender cakes, have all ingredients at about 70 degrees so dough can be mixed quickly.
Keep dough just firm enough to be easily handled. Chill dough slightly to shape it before cutting so the board won’t have to be so heavily floured.
Click here to view: https://www.recipelink.com/msgbrd/board_1/2004/APR/5050.html
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