A HUGE thank you to Kelle at The Never Done Farm for her gift of a camera she wasn't using. Trust me, Kelle, it will be used here and used often.Edited to add: WRONG KELLE! I meant to thank Kellie...I am soooo sorry Kellie! Sleep deprivation and 4 different Kelle's Kellie's, Kelly's on my blog list and my friends lists and I get confused easily...byt the way, Kelles blog mentioned above is a good'un. KELLIE (the camera gifter) has a blog at Kaijafons Herbal Mutterings, another at Kaijafons Tidbits and yet another at Kaijafons Stories (good stories, too!)
Of course, I am not a tech whiz, so there's a bit of a learning curve here, but I am catching on!
A few pictures for your viewing enjoyment...
I am still learning the operations of the camera...and it does videos, too. Haven't quite figured that out, but I hope to today!
In other news...I made sour cream last night! I skimmed the cream off of one the freshest jar of goat milk, put it in a sour cream container that had just a smidge of sour cream left in the bottom, stirred it together, added just the tiniest bit of a rennet tablet (about an eighth of a tablet) and let it set overnight, covered and on the counter. This morning it had gelled just enough, I stirred it up really, really well and then tasted. YUM!
We are having a Greek Feast this weekend, so today I start making Greek yogurt and some fresh herbed goat cheese. I'll make pita bread on Friday, so Saturday, I'll have everything but the meat prepped or made.
I love pre-planning a meal like that! Tonight I am making a Korean duck soup.
The Darlin' Man splurged and bought a duck for me to fix for Mothers Day. (He knows I ADORE duck!) So, since he had to work Sunday, I fixed it Monday. Plenty of meat, and more importantly, skin left!
So, yesterday I boiled the duck carcass (AFTER carefully removing all the skin!) with carrots, onions and celery. When the duck was falling completely apart, I strained it (saving all the broth). I put the broth in the fridge and picked all the meat out of the boiled carcass. The boiled veggies went to the chickens.
Everything (broth, skin, duck meat) sat in the fridge overnight.
This morning, I removed the (now solidified) duck fat from the broth (I put it in a jar, more about that later).
I diced up the duck meat and put it in the broth. Sliced up celery, onions and carrots and put them in broth. Added 2 tablespoons of bean paste for flavor. Also diced up 2 cloves of garlic and put that in broth, along with 1 teaspoon of ground ginger (out of fresh ginger...darnit). That pot is sitting in the fridge, I'll bring it to a boil and then simmer it for about 1/2 hour before serving. Right before serving, I place about around 3/4 of a cup of fresh shredded spinach in the simmering broth....just long enough for the spinach to wilt
I will put the duck skin on a baking sheet and crisp it up about 1/2 hour before serving. (In oven, 350 degrees)
To pull the whole dish together, I will boil up some soba noodles, cool them, place them in bowls and ladle over them the hot duck soup. For a finishing touch, I'll place a few slices of crisp duck skin on top and scatter some sliced green onions on top.
I fixed this soup after our Christmas duck feast and everyone loved it. It is one of my very favorite dishes, I just don't get to fix it very often. It sounds like a lot of work, but it really isn't if you break down the steps and space them out. It makes my heart happy when-ever I cook it because it is so good and I know it is healthy and everyone loves it so much!