By August, elk antlers are full grown and have shed their "velvet". During the hot summer months, male elk roll in mud wallows to keep cool and avoid insect pests. In late-spring, elk shed their winter coats and start growing sleek, copper-colored, one-layer summer coats. (It is illegal to remove antlers from the national park.) After they have shed their antlers, elk immediately begin growing new ones. The antlers, which are rich in calcium, are quickly eaten by rodents and other animals. In early-spring-usually March-most elk shed their antlers. Females are ready to breed in the second autumn of their lives. Newborns weigh about 35 pounds and can stand within minutes of birth and calf. Cows usually give birth to only one calf per year.Elk are vegetarian and eat grasses, forbs, and acorns, as well as the bark, leaves, and buds from shrubs and trees.Gray wolves and mountain lions, both of which have been extirpated from the Great Smoky Mountains, are successful predators of elk elsewhere. Coyotes, bobcats, and black bears may kill young, sick, or injured elk, but adult elk are generally safe from predators in the park.Elk have an acute sense of smell and excellent eyesight to protect them from predators.Adult males have antlers that may reach a width of five feet. Adults are 7-10 feet long from nose to tail and stand 4.5-5 feet tall at the shoulder.Female elk are called "cows" and average 500 pounds. Adult male elk are known as "bulls" and weigh an average of 600-700 pounds.Male elk use their antlers to spar with other bulls.
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Available Friday – Sunday while supplies last. Prime Rib* seasoned with our signature rub, this USDA cut is slow-roasted for six hours and hand-carved to order. Garlic Butter, Brewski Onions ®, Crispy Onions, Creamy Spinach Sauce, Sautéed Mushroomsġ3 oz. Served with two sides (unless otherwise noted). We use only butcher-selected, grain-fed beef, and grill our steaks over an open flame with real mesquite wood for a flavor you won’t find anywhere else. Here at the roadhouse, we take pride in our steaks. The main thing to know about the Nassau Inn is that it's the only game in town: if you're coming to an event at Princeton and you want to stay somewhere that you can park the car and get around by walking, this is pretty much your only option. Don't need this kind of negativity in my life. It was just frustrating to get my day ruined. I didn't even reciprocate their rudeness. I don't know if it was color of my skin, my accent or what ticked them. The one we had were rude and squished the macaroons before packing. When we went back to the counter to order some macaroons to go, unfortunately we landed with the same person. Only then they went back to change the sandwich and brought out a cold one. I even showed the receipt that had my sandwich name on it. They came back 3 times saying that no this is your order. I kept saying it is not what I ordered, mine has mushrooms as I am vegan. Then they got us the wrong order, something with fish. They seemed uninterested to take the order (which is 100% okay as we all have those days). The staff is awful (may be not all of them, but definitely the the one who took our order and served us). The star is only for the delicious food and the ambiance. I'd love to come back next time to try my own set. This place also has afternoon tea! I saw that some people had a small tower of mini desserts and they looked so delicious. The cake is both beautiful to look at and delicious in flavor! Cake and mousse parts complimented each other. mango mousse cake- light and distinct mango flavor. The macaron on top had a good sharp orange flavor lemon Blueberry cake- light and tangy flavor! I enjoyed the different textures of this cake: creamy ness from the mousse layer and fluffiness from the cake layer. I really appreciate one staff member speaking Chinese to my dad so that he could be a part of the decision process when choosing out his desserts. The staff was very friendly and patient in explaining what each item they had were. This bakery is such a cute spot in downtown Princeton! I stopped by this place with my parents to get some desserts for my dad's birthday. If you LOVE baked goods more than the average person- save your calories for a place worth taking the extra trip to the gym. Its supposed to be a flaky-buttery case with a rich filling- it was none of this. When biting into the pastry it was super crunchy (not in a good way) and bland. It looked like the sugar was trying to hide the "oops we burned it" marks all over. I was highly disappointed when I saw 5 obviously burned pastries with sprinkled powder sugar ontop. We did not get the chance to see look at it in the store as the box was closed and taped down. We arrived closer to closing time, but had called ahead to reserve our pastries and asked for them to warm them up. We had high expectations based on the popularity seen in reviews and the idea that this place was authentic Italian place. My Husband picked this location specifically for sfogliatelle (Italian pastry typically filled with semolina “pudding” and ricotta cheese) sometimes referred to as "Lobster claw or tail" based on its appearance. I used to go there frequently and enjoyed my experiences, but the last few visits just seem to be getting worse and worse. I can deal with the fact that we've gone from ordering and someone bringing you your food, to now having to wait to hear your name called and pick it up yourself. The soda fountain looks dirty and in need of maintenance. Things spilled everywhere that no one had cleaned. In addition, everything around the soda machine was gross. Stuff everywhere like there wasn't a broom or a mop to be found in this place. I'm used to having to clean my own table in this place from the last few times I was there, but the floor had me really grossed out. The floors were disgusting, trash overflowing, and I think we found the one table in the place that wasn't dirty. The restaurant was filthy! We were there around 4pm on a Saturday afternoon. Only giving 2 stars because the food wasn't horrible, otherwise it would be 1 star. What's going on with this place? The last 3 visits have left me disappointed, and this last one was the final straw. |
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