The sun is shining. There are two ice fishing huts set up at the marina within view of where I am sitting now. Between here and Peche Island are rafts of Common Goldeneye, Canada Geese and Mallards. In the protected areas of the marina and close to the island are a dozen or more Mute Swans.
The flocks of hundreds of Ring-billed Gulls have mostly dissipated, but those few that remain seem still to be catching small fish with dependable success.
A funk that settled over me two days ago in connection with my hormonal cycles has finally begun to lift. Funny, when I’m in the middle of the blues, it feels as if my life is over and I may as well just resign from the planet. It’s such a relief when the energy begins to flow back to me once again and my perspective undergoes that subtle but essential shift from “why?” to “why not?”
I am surrounded by stacks of cards and letters to be answered (a six-month accumulation), blank cards and stationery, my pens, stamps and address book. After such a long absence from snail mail world, I’m finding it a bit difficult to resume the practice.
In my kitchen is the third of three pecan pies. I finally got the crust right on the third one. The first two were consumed on the 25th by Sylvain’s close and extended family. A big batch of broccoli cheddar potato soup is in the fridge. Tonight I’m making a mushroom and spinach quiche. This time I will try the vodka trick for a flaky crust since we found a quarter of a bottle in Sylvain’s cold storage room.
Though I initially did not know what to do with a 16-day break from work, it’s been nice having time to cook and bake.
Very shortly I will head over to the next town for my weekly hospice respite visit.
How are you?
Common Goldeneye
Mute Swans and Canada Goose
Ice Fishers at Marina
Swans and Common Goldeneyes at Peche Island
Waaaaaawwwww !! No pictures of the birdies. :cry:
Does the vodka trick (whatever that is) work with the pastry for apple turnovers ?
Just got back from a marathon shopping spree at a large Chinese Cash & Carry in Glasgow. As it was Amanda’s first visit there you can guess how broke I am now…. ( more :cry: )
Tom, your wish is my command. Or rather, Sylvain’s command. He has the only working camera between us right now, so I solicited his services. By the time we got down by the docks, the ice fishing tents were no longer there, but there were a few hundred Goldeneye and at least fifty swans. You can barely make out the fellows sitting on the thin ice between piers. Maybe later this week we can get better shots when the sun is at a good angle. K
Thank you, K. :)
We’ll never know, but I might get a picture of some of the same Goldeneye and Canada Geese if they happen to be stopping off at Vane Farm in Scotland on their travels next year.
“Oh, look, there’s Eric !” ;)
didnt realize you were having a long break from work. sounds like you are having fun. snail mail, which i used to do so much of, has definitely fallen by the wayside. I must say though, I do love to receive a nice hand written note. I did wrote nice personal notes with some of my Christmas Cards. short though. Have a happy new year. we are in a blizzard right now and the wind is howling.
Yes, Suki, they closed the school for two weeks this year instead of one. It’s a nice break, but I also don’t get paid. Happy New Year to you, too. Stay safe in that blizzard.
I am attempting to begin to catch up :-). Sounds like you are making good use of your time. I make a perfect crust, the trick is cold butter, keep it cold and just mix it enough to get it mixed, but don’t let the butter melt, also ice water. I never heard about the vodka trick. xoxo
Annie, Yes, I was chilling my butter, tools, etc. and using ice water, but I think I was over-handling the dough. “Don’t let the butter melt” is the part they forgot to tell me. See, for me to do anything right, I have to understand WHY I am doing it that way. Otherwise, I think I am following the instructions, but I am really only following them part of the way. Now I understand the science behind WHY you use cold shortening and why you can’t let the butter melt. It helps to pop the whole thing back in the fridge for 15 minutes before baking, too. Adding an acid to the mix will help make the crust more tender, too. Some use a bit of vinegar or lemon juice. Cold Vodka works (along with the ice water) because ethanol doesn’t activate the gluten in the flour and it evaporates during baking. K
I love to cook and bake but I get territorial. My wife wants to help. I want to kick her out of the kitchen. Otherwise I am not a jerk. Really.
I confess I have thought nothing about the chemical reactions of my ingredients. I feel somehow inadequate – see, I am also silly. I guess that makes me versatile.
Thank you for this K’s-eye view.
Tom, I think many if not most chefs prefer to cook or bake without a helper. Sylvain’s job is to keep everyone else out of the kitchen while I work. ;) K
hmmm….this whole “cold ingredients and tools” & “chemical reaction” thing for pie crust is very interesting. I have had success with mine for years and everything is always at room temperature…. I do use vinegar though…
p.s. love the pic of the goldeneye! AND your pEcan pie was fantastic! :)
KikiP
Interesting Blog! Thanks for linking to my blog KikiP. :-)
Birding is a great hobby eh? So few people do it though!
Dwayne