Not Just Cats Anymore

Yes, I have been away for a few months. Five to be exact.
 
During that busy time I have embarked on another venture, this one sort of involving cats. That of hatching eggs, raising my own chicks, building turkey hutches and insulated chicken coups. Yet another venture of purchasing day old meat chicks. Quite an experience that has been so far.
 
So I figure I have all but lost my readers as a consequence. Well, maybe they will find their way back and/or I will be lucky enough to attract new readers.
 
Over the next few days I will be writing some blogs recounting my experiences so far in this new venture. In the meantime, here are some appetizers. These were all taken in April of this year.



Amber, turkey chick

Amber and Rue, my turkey chicks from New Brunswick. Rue, the little brown one, has since died. I have no idea why she started to sicken or what make her ill but I lost her and that was a small tragedy for us. She was the cuddler and loved nothing more than cuddling under your chin.

 A close up of Rue

The chicks I hatched from eggs I got from a nearby farm who had Roos running with the Hens.

Close up of Amber, she may be a he, don't know yet... Rue is sleeping beside her.

My cats, at least one of them. A cats on every available chair and surface around here.

 

 

Catspaw

 

 

 

RESOLUTIONS

Online Thesaurus.com says that the word Resolutions belongs in Category 1 and means Acts of Volition or determination and strong will. There are a few other words that I will take for my own this year: boldness, constancy, courage, fixed purpose, fortitude, mettle, moxie, resolve, spirit, tenacity, willpower and decisiveness. 

 

Dictionary.com has this to say about the word,

1. Noun: a formal expression of opinion or intention made, usually after voting, by a formal organization; a legislature, a club, or other group. Compare concurrent resolution, joint resolution.

2. A resolve or determination: to make a firm resolution to do something.

3. The act of resolving or determining upon an action or course of action, method, procedure, etc.

4. The mental state or quality of being resolved or resolute; firmness of purpose.

5. The act or process of resolving or separating into constituent or elementary parts.

 

Being the first day of the New Year everyone will welcome it with the usual round of resolutions, the promises we make and break to ourselves, our loved ones and possibly the Lord too. I've always considered it to be a silly tradition because tradition is what it has become. Instead, may I suggest making a choice of a few words that have a meaning or power to you and setting your will on them. Its just too easy to go back on our word and the resolution that seemed so powerful and life-changing at first, is suddenly drained dry when we really don't feel like following through on it anymore, which will inevitably happen. 

 

Why make promises when a single word can carry more power and purpose in it, especially if you have certain goals to meet this year. Mine are simple because simple is easier to achieve...

 

1.   Save $2,080 by the end of 2013 (I already have $240). Seems small, doesn't it; but when you have obligations to meet and a budget to plan, working this in is HUGE.

2.   Read my Bible daily. (I finished Isaiah last November). I start 2013 with Jeremiah. 

3.   Work on a few personal goals.

4.   Start writing my stories again and get them finished by the end of the year in manuscript form. 

Well, so far so good... its only day 1.

Catspaw

   

 

 

THE VERY LAST 24 HOURS OF 2012! HOW WILL YOU SPEND IT?

Its 8:30 in the morning here on Prince Edward Island. We've had a dump of snow over the weekend and have a few feet now. The island is under a wind warning with winds coming from the west at 21 mph; a change from 7 am this morning from, northwest 19 mph. To step outside is to get blown off your feet by a cold, snowy blast!

My lonely little mailbox is out there ~ somewhere ~ in that vast expanse of newly dumped snow

In less than 24 hours, this day and the year of 2012, will become extinct! You will retire to bed in one year and wake in the next. What will you remember about this passing year? I have kept personal diaries for years and its fascinating to look back, years ago, on what was happening in my life on this date. 

What earth-shattering, life changing events will you perform on this last day of 2012...

Mine are humble and in preparation for 2013. Inventory all groceries in the house and rearrange my cupboards to make them more 'user-friendly', order a tank of oil and clean the house; after that its cleaning out the fridge and putting the washing away. Course the biggest thing will be taking down the tree and storing all that stuff for the end of the new year, in about 365 days. 

Putting things in order and planning for January; working on my budget... seems like a sensible way to spend the last day of this year.

Catspaw   


  

TO CONSOMME OR NOT TO CONSOMME ~ WHAT'S A CONSOMME?

Consommé with Vegetables

Now you have to admit, this - looks - good! 

Consommé is not stock or bouillon, rather it is made from stock and bouillon.

Consommé is created by the proper clarification of a high quality stock by adding a mixture of finely ground meats with mirepoix, a combination of carrots, celery and onions, along with tomatoes and egg whites into either a bouillon or a stock. To make a high quality consommé the secret is simmering; the act of simmering combined with frequent stirring starts the process of  bringing impurities to the surface of the liquid, which are further drawn out because of the presence of acid in the tomatoes. 

After a while solids will begin congealing at the surface of the liquid forming a 'raft' which is created by proteins, including albumins, mucoproteins and globulins, in the egg whites. Once the 'raft' begins to form reduce the heat and do not stir but carefully poke a hole in the raft so the stock can work its way around it. The stock is simmered  at a lower heat until it reaches the desired flavor and all the impurities come out of it, this takes anywhere from 45 minutes to over an hour. The result is a clear and very flavorful liquid that will have a rich amber color for beef or veal, or a very pale yellow color for poultry consommé. 

Poultry Consommé

Carefully lift out the raft and pour the consommé through a filter to ensure its purity. If visible fat remains it can be skimmed from the surface with a paper towel. For complete purification, refrigerate the consommé to draw out any remaining fat that can be easily removed with a piece of cheesecloth. Another method involves pouring the consommé into a large bowl, cutting wide strips of parchment paper to carefully drag over the surface of the consommé, any tiny amounts of fat that are left will adhere to the parchment leaving you're consommé perfectly degreased. When mixing the mirepoix, the cartilage and tendons in the meats you use should be left on the meat because of the gelatin they contain, this greatly enhances the mouth-feel of the soup you are creating. When using beef or veal to create the part of the raft, shin meat is ideal; apart from being very low in fat, its also very high in gristle. This is essential for the flavor of a good consommé. The meat should be ground very fine.

Consommés are served piping hot because they are a thinner variety of soup so they lack the ability to retain their heat and cool down far more quickly than other soups, forming a gel in place of soup. More often than not, they served with garnishes that vary in complexity from a splash of Sherry or egg yolk to cut veggies, or they can be shaped into savory custards. In the 1700s they were made and used in cooking to enhance the flavor of other, daily-served dishes. Stock, Bouillon and Consomme's were always on hand and at the ready for cooking almost any dish. Along with prepared stock, consommé was used to create a beverage similar to what we know today as coffee.

Latte, as we know coffee today

It takes a large quantity of meat, bones and vegetables to create a high quality stock that will be used to yield only a small amount of consommé. When making the stock do not add any spices or flavorings, that will come after the consommé is made; if high quality meat, bones and fresh vegetables are used in the stock you may not need to add anything as the flavor of these will be enough.

Catspaw