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This is our Christmas Goose! Yes, I realize that we are cooking/eating this a bit late, but because Will's folks are visiting and celebrating mini-Christmas with us, we thought it would be a good idea. We have never eaten goose before today (at least not Will, his mom, and I). However, we receive a meat CSA from some friends who own a farm (Grass is Greener Meats and Produce). If you don't know what a CSA is, it stands for Community Supported Agriculture, and basically you buy a "share" in a local farm. For this particular CSA, we receive farm-fresh meat (poultry, beef, and pork) on a monthly basis. For the December CSA, we also got a goose for Christmas. My father-in-law was kind enough to cook this today while we were working. Why my father-in-law? Well, he's a great cook, and he's the only one of the four of us who has actually eaten goose before. At any rate, we came home today to an amazing-smelling house!! As far as what goose tastes like, it's a bit hard to describe - kind of like a cross between duck and the dark meat of turkey. All goose meat is dark meat. All I can tell you is that this was mild, flavorful, and just really good!
How he prepared the goose (about 8.5 lbs):
First, he brined it for about 1.5 hrs in a 1/2 c. salt/1 gallon of water solution. Then, he scored just the skin only on the breast in a little chevron pattern (can be seen in the pic) to help render the fat. He made a mixture of 1 Gala apple (chopped), 1/2 c. raisins, 1 tsp. cinnamon, 1 Tbsp lemon juice, and stuffed it in the goose with about 10 sprigs of thyme. The only other spice was liberal salt on the breast side only. He then put it in a roasting pan (breast side up) with 2 cups of water, and tightly covered the pan with foil. He roasted it in the oven at 350F for 2 hrs., uncovered it, and cooked it for an additional 15 min. to brown/crisp the skin. It was delicious!
Estado de espírito.
[#091]
[06/01/2012]
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State of mind.
[#091]
[01/06/2012]
Day 349
I held my camera inside the broken window of the old house today. This is what I saw. The calendar on the wall was from 1992. Every time I go to the house I see something different. I just love this house.
My mom is visiting, and she has requested socks :) I've been meaning to make some for her forever (and even had this yarn picked out for them). She looked through my sock knitting books and picked out these ("Sam" from Cookie A's Sock Innovation for those who are wondering). Will be a fun project!!
New yarn!! I need more sock yarn like I need a hole in my head, but I just couldn't resist these gorgeous colors. These are from Fireweed Dyeworks (out of Anchorage, Alaska), and they are both self-striping. Because William and I love Alaska so much, that makes me love this yarn all that much more. Perhaps I'll knit up a couple pairs of socks to wear the next time we're in AK! Did I mention that colorful yarn is super fun to photograph? :)
antsy most of the day.
birthday celebrations at work, though.
the evening to myself:
voyager, don't starve, contrast.
Purchased in Winder. I usually find a couple of things to buy in this store and stop by at least once or twice a month (it's about 20 miles from my house).
Paid a little over $5.00 for all three pieces.
Info
Taken By D90
Lens: 18-105mm vr f/3.5-5.6 (at 18mm)
Shutter Speed: 1/1,600
Aperture: 3.5
ISO: 100
Processing: Photoshop CS3
Desaturation
Soft light
Signature
23/ 366 - Ride in the park. Way overdressed! TWC claimed it was 38 but "felt" like 28. I ended up unzipping my coat and taking off my gloves halfway through. Definitely much warmer!! I rode with +Doc Billingsley to campus and we picked up Worlds Fair donuts for later ;) Then came home through the park. Very quiet-- saw two other bikers, a handful of runners, and one guy belting out "I Believe I can Fly" way off-key :)
Playing around with my new lens (i.e. the Lensbaby Spark tilt-shift lens). I'm still getting the hang of it, but I totally love the effect it gives me on pics!
Also, roasted asparagus=yum. Easiest veggie ever to make:
-Pre-heat oven to 400F
-Snap off the non-floret looking end (don't worry, it will naturally snap where the asparagus goes from tender to woody)
-Line asparagus on a baking sheet
-Drizzle olive oil, and sprinkle salt and pepper on asparagus
-Roast for 10 minutes.
That's it!
Day 663- This leaf blew against my window yesterday during the rain and winds. Today while the sun was out I decided to get a picture of it before it blew away once again. I think it was a Walnut leaf.
The single most important thing in life is to believe in yourself regardless of what everyone else says.
- Hikaru Nakamura
Day 187 of 365.
Four-fruit combination!
Quincy taught my mom how to play Fruit Ninja.
187/365 #365project
Info
Taken By D90
Lens: 24-70mm f/2.8 (at 40mm)
Shutter Speed: 1/1,600
Aperture: 2.8
ISO: 100
Processing: Photoshop CS5
Signature
Info
Taken By D90
Lens: 50mm f/1.8
Shutter Speed: 1/125
Aperture: 2.2
ISO: 100
Processing: Photoshop CS3
Adding My Name
Lighting
SB-900 Reflected On Roof