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Sent with Genius Scan for iPhone.
Sent from Bill Phelps' iPhone
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Sent with Genius Scan for iPhone.
Sent from Bill Phelps' iPhone
We always try to keep frogs(s) in our pond for their singing, and also to eat mosquito larvae. However we have been having trouble keeping the tadpoles alive, and suspect the culprit is the catfish. (See below.) Last year a friend gave us a tadpole that was a refugee from a science project. It went in the pond, and was never seen again. Low and behold, today when I pulled some of the plant containers out of the pond I saw a frog shaped blob underneath. My first thought was that it was a clay frog that had fallen in the pond, but no, it was an actual frog, and of respectable bullfrog size. Our assumption is that this is Konrad, the long lost tadpole. Of even greater interest was the capture of our catfish. Quite a number of years ago, I bought a small (like four inch long) catfish in the hope that it would eat some algae and help keep the pond clean. The catfish went in the pond, and we did not see it for several years. When we did see the catfish, it had grown considerably and was more like ten inches long. That was a couple of years ago. Now the catfish is a monster (relative to the size of the pond) over a foot long. During the summer when we feed the fish it hoovers up most of the fish food, and we suspect, any small fish we introduce to the pond. At least I know we loose a lot of fish and never see their cadavers. In catching the catfish, I relearned an important catfish anatomy lesson. They have a very sharp spike under their back fin. I was able to catch the fish and put it in bucket, but at the cost of a deep puncture would in the base of my right index finger. I am hoping catfish don't carry tetanus.
Via iPad
The first artist in the series this year is Cirque Mandinque - please check out the video here http://www.roundhouse.org.uk/whats-on/productions/cirque-mandingue-fote-fore
The video is great, but it does not do the show justice. One of the members of Cirque Mandingue is a contortionist who does things with his body that Gumby can't do. The power and control of the acrobats makes all of the gymnasts I have seen perform look physically weak in comparison. I truly could not believe my eyes at some of the moves.
As visually stunning as the show was, the music took it from being an athletic display to an artistic display. The drumming created urgency and anticipation, and seemed to urge on the performers.
Perhaps best of all, this was truly an all ages event. Our family aged 6 to 50 loved every minute. Via iPad
Whatever the size or scope of a market, it usually provides an opportunity to experience the food culture of a city in a way that is not possible just through restaurants or traditional grocery store food.
Borough Market in London (http://www.boroughmarket.org.uk/) is near the London Bridge Underground. It has a permanent location spanning several buildings, and is open Thursday - Saturday. While there are many farmers selling their produce, I would call Borough a food market more than a farm market. There is a great mix of artisans who sell food products they have made, specialist resellers of wine and other products, and of course lots of vendors of fresh produce, meat and fish. While Borough is not as big as Victoria Market in Melbourne, that is the market it reminds me of the most.
I visited on Saturday with Will, and did not spend as much time exploring as I would have liked. However, we really enjoyed the artisans, and have a variety of jams we are taking home. We also bought dinner for our last night in London, including caprese salad ingredient, delicious fresh sausage (spicy chorizo and venison with cranberries), and Jamon Iberico. The jamon came from the vendor Brindisa (http://www.brindisa.com/) and it was really special. I love pork, and if I could only eat one meat, it would win out. There are many great ways to eat pork, from pulled pork barbeque to artisan bacon to thick cut porkchops. However, in my opinion cured iberico ham, made from pigs fed on acorns and allowed to forage in the forest, is pork raised to its ultimate form. This is a relative of prosciutto and other cured (hung and air dried) hams, but it is drier than prosciutto and I think has a much richer and nuttier flavor. Brindisa has been importing Spanish food to England since 1988 and they had several varieties of Iberico ham. We bought 100g of a version that was aged for four years. It was lovingly cut by hand, and we happily devoured it at dinner last night. It was pricey at 15GBP for 100g ($108/lb) but that is probably less than it would be in the US. Of course, buying from a merchant so vested in the quality of their product is a great experience in itself.
Via iPad
Apparently the UK government warned of petrol shortages. A pub in Camden Town spoofed the recent run on petrol stations.
Via iPad
Apparently the UK government warned of petrol shortages. A pub in Camden Town spoofed the recent run on petrol stations.
Via iPad
The Imperial War Museum has an exhibit dedicated to Field Marshall Bernard Montgomery, who in addition to being the greatest British Army Officer of the 20th century, was clearly outspoken. I second his opinion here.
Via iPad
The Imperial War Museum has an exhibit dedicated to Field Marshall Bernard Montgomery, who in addition to being the greatest British Army Officer of the 20th century, was clearly outspoken. I second his opinion here.
Via iPad
Lyra (6) started using my old Canon G10 on this trip. I was not expecting much, but she has shown a surprising eye for interesting photos. Still quite a few deletes, but then that is true for me as well. She did a great job Monday at Stonehenge, Avebury and Salisbury Cathedral.
Via iPad
Lyra (6) started using my old Canon G10 on this trip. I was not expecting much, but she has shown a surprising eye for interesting photos. Still quite a few deletes, but then that is true for me as well. She did a great job Monday at Stonehenge, Avebury and Salisbury Cathedral.
Via iPad
This is the best playground we have ever visited. There is a large pirate ship, slides, teepees, sandbox, tunnels, and wonderful plants and flowers. Only open to adults who are escorted by children 12 or under.
Via iPad
This is the best playground we have ever visited. There is a large pirate ship, slides, teepees, sandbox, tunnels, and wonderful plants and flowers. Only open to adults who are escorted by children 12 or under.
Via iPad
Lyra loves to sit on the little ledge above the luggage spot on the tube.
Via iPad
Lyra loves to sit on the little ledge above the luggage spot on the tube.
Via iPad
Via iPad
Via iPad
For Christmas this year we somehow decided it would be good to try goose. I have cooked duck, and love it, but had not tried a goose.
I inquired with Wagshal's Market in DC (the best butcher by far that I have found in metro DC) and Pam assured me she could get me a goose and I would not have to club one at the park. Pam said for eleven people we would need two geese. We ended up cooking one, and saving one to smoke, but she was largely correct (more later).
As usual when I am cooking something new, I read a variety of recipes and looked for common elements. Most recipes called for steaming or scalding the goose before roasting to start the process of rendering the fat. I ended up using many of the technique elements in this recipe from December 2011 Saveur http://www.saveur.com/article/Recipes/Red-Lion-Christmas-Goose-with-Stuffing but modified it heavily.
Geese and ducks swim in cold water, so they have a think layer of fat to protect themselves from the cold. This fat needs to be rendered during cooking so the meat is not greasy. The process of steaming the goose for an hour, then slow roasting it worked very well. I collected almost 2 lbs of rendered goose fat. The good news is that goose fat is an awesome cooking ingredient. I will be making a variety of roast potatoes and vegetables cooked in the leftover fat.
Due to nut allergies, I made totally different stuffing than the one in the Saveur article. I modified the recipe I use for turkey, and it worked well.
4 cups cornbread
4 cups rustic bread
The bread should be stale, cubed and any tough crusts removed.
1/2 lb loose bfast sausage
2 C minced celery
1 C minced leek
8 T butter (1 stick)
1 C Chicken Broth
1/4 lb dried cherries
1 1/2 t dried thyme
1/2 t dried sage
1 large tart apple, peeled and diced
All the stuffing recipes I saw made about 8-9 cups, but this is way more than required to stuff the goose. We cooked half of it in a pan and it was good, but if you only want enough to stuff the goose, cut the recipe in half. I considered adding the goose liver to the stuffing, and decided against it but I think it would be worth trying.
I generally followed the Saveur recipe for gravy and it was great. It would have been better if I had waited until the very end and deglazed the pan, but it was still delicious using reduced broth from simmering the neck.
The meat and stuffing from the goose were excellent. In my opinion better than turkey. The meat is rich, but seemed to go with other food (and wine) more naturally.
We had eleven people for dinner, six adults and five children, including my 13 year old son who eats more than most adults. Everyone got some goose and with all the sides no one went hungry. However, this group probably could have eaten half the second goose. Next time I would probably cook both geese - though I am looking forward to trying one smoked.
The Finished Product
Via iPad
For Christmas this year we somehow decided it would be good to try goose. I have cooked duck, and love it, but had not tried a goose.
I inquired with Wagshal's Market in DC (the best butcher by far that I have found in metro DC) and Pam assured me she could get me a goose and I would not have to club one at the park. Pam said for eleven people we would need two geese. We ended up cooking one, and saving one to smoke, but she was largely correct (more later).
As usual when I am cooking something new, I read a variety of recipes and looked for common elements. Most recipes called for steaming or scalding the goose before roasting to start the process of rendering the fat. I ended up using many of the technique elements in this recipe from December 2011 Saveur http://www.saveur.com/article/Recipes/Red-Lion-Christmas-Goose-with-Stuffing but modified it heavily.
Geese and ducks swim in cold water, so they have a think layer of fat to protect themselves from the cold. This fat needs to be rendered during cooking so the meat is not greasy. The process of steaming the goose for an hour, then slow roasting it worked very well. I collected almost 2 lbs of rendered goose fat. The good news is that goose fat is an awesome cooking ingredient. I will be making a variety of roast potatoes and vegetables cooked in the leftover fat.
Due to nut allergies, I made totally different stuffing than the one in the Saveur article. I modified the recipe I use for turkey, and it worked well.
4 cups cornbread
4 cups rustic bread
The bread should be stale, cubed and any tough crusts removed.
1/2 lb loose bfast sausage
2 C minced celery
1 C minced leek
8 T butter (1 stick)
1 C Chicken Broth
1/4 lb dried cherries
1 1/2 t dried thyme
1/2 t dried sage
1 large tart apple, peeled and diced
All the stuffing recipes I saw made about 8-9 cups, but this is way more than required to stuff the goose. We cooked half of it in a pan and it was good, but if you only want enough to stuff the goose, cut the recipe in half. I considered adding the goose liver to the stuffing, and decided against it but I think it would be worth trying.
I generally followed the Saveur recipe for gravy and it was great. It would have been better if I had waited until the very end and deglazed the pan, but it was still delicious using reduced broth from simmering the neck.
The meat and stuffing from the goose were excellent. In my opinion better than turkey. The meat is rich, but seemed to go with other food (and wine) more naturally.
We had eleven people for dinner, six adults and five children, including my 13 year old son who eats more than most adults. Everyone got some goose and with all the sides no one went hungry. However, this group probably could have eaten half the second goose. Next time I would probably cook both geese - though I am looking forward to trying one smoked.
The Finished Product
Via iPad
Thankfully my kids follow my wife's lead on fitness, not mine.
Via iPad
Thankfully my kids follow my wife's lead on fitness, not mine.
Via iPad
Heading from Logan to downtown Boston.
Sent from Bill Phelps' iPhone
Heading from Logan to downtown Boston.
Sent from Bill Phelps' iPhone
Via iPad
Via iPad
These are always greeted with raves and requests for the recipe. They smell great and taste great. --
Sent with Genius Scan for iPhone.
Sent from Bill Phelps' iPhone
These are always greeted with raves and requests for the recipe. They smell great and taste great. --
Sent with Genius Scan for iPhone.
Sent from Bill Phelps' iPhone
Via iPad
Via iPad
I am a technologist, foodie, photographer, gardener, music lover and political junkie. I have always saved ticket stubs, old business cards, doodles and other ephemera in shoe boxes, scrapbooks or desk drawers. Some things get saved and some are lost over time. I travel a lot, take many photos and try to keep notes of my experiences, whether interesting meals, great bottles of wine, or cool articles I have read. This site is my latest attempt to consolidate this content for the entertainment of my friends and family.