to Daegu, South Korea!
Saturday, March 26, 2011
Wednesday, March 23, 2011
Tuesday, March 22, 2011
Doh!
Asher's hair was perfect. Then I went and paid someone to give him Dumb and Dumber bangs. I meant to take "after" pics the minute we got home, but put if off for a couple of weeks. Now I realize it's not so bad after all. Hallelujah.
Monday, March 21, 2011
Your Goose is Cooked
Actually mine is, but it sounds better the other way around. In case you were wondering, having a Chinese goose in the middle of the city is a terrible idea. It's like a fog horn blaring 24/7. Neighbors start asking questions.
We determined pretty quickly that Goosey Lucy had to go. Nate presented three options to me: 1- return her to the farmer we'd purchased her from, 2- let her loose in the woods, 3- eat her. The latter seemed most sensible.
Nate dressed her out in the driveway with the help of the kids. Lots of lessons learned. Her breast meat was so different from other poultry, Nate begged me to "take a picture of them on a white plate!" You know me, I aim to please.
Once you've slaughtered a goose, here's how to cook it up:
(Refridgerate the meat at least overnight before cooking it. We waited a week.)
2 large goose breasts
2-3 T olive oil
1 med red onion
3-4 cloves garlic
1/2 cup vegetable broth
1/4 cup white wine
course sea salt, pepper
Sauté onion and garlic together over med heat until onions become translucent (about 10 mins). Push onion and garlic mix to the sides of your pan and add both breasts to the center of your pan. Cover meat with some of the onions, pour in broth and wine. Generously salt and pepper. Cover pan and reduce heat to low. Let simmer until meat is cooked through.
Be careful not to over do it. Goose cooks more like beef than poultry. I oughta know. Make sure it's warm but leave it slightly pink in the middle.
It's so delicious Asher's been begging us to start a "goose farm," and Jensie has declared her favorite foods to be "pizza and goose!"
We determined pretty quickly that Goosey Lucy had to go. Nate presented three options to me: 1- return her to the farmer we'd purchased her from, 2- let her loose in the woods, 3- eat her. The latter seemed most sensible.
Nate dressed her out in the driveway with the help of the kids. Lots of lessons learned. Her breast meat was so different from other poultry, Nate begged me to "take a picture of them on a white plate!" You know me, I aim to please.
Once you've slaughtered a goose, here's how to cook it up:
(Refridgerate the meat at least overnight before cooking it. We waited a week.)
2 large goose breasts
2-3 T olive oil
1 med red onion
3-4 cloves garlic
1/2 cup vegetable broth
1/4 cup white wine
course sea salt, pepper
Sauté onion and garlic together over med heat until onions become translucent (about 10 mins). Push onion and garlic mix to the sides of your pan and add both breasts to the center of your pan. Cover meat with some of the onions, pour in broth and wine. Generously salt and pepper. Cover pan and reduce heat to low. Let simmer until meat is cooked through.
Be careful not to over do it. Goose cooks more like beef than poultry. I oughta know. Make sure it's warm but leave it slightly pink in the middle.
It's so delicious Asher's been begging us to start a "goose farm," and Jensie has declared her favorite foods to be "pizza and goose!"
Tuesday, March 15, 2011
Frankie Took a Nap
Maybe her fourth one ever. That is an exaggeration. As usual.
Naps make for wide awake babies at midnight, so I am perusing the sites. Heather tipped me off to Teacher Tom and I've been reading for an hour going "Uh-huh, You know that's right, Amen!" Check him out.
Bookmark these while you're at it.
SouleMama
Imagine Childhood
Pink and Green Childhood
The Perennial Plate
Oh, and in case you were wondering? Homeschool is hard. And even better than I'd hoped. Sometimes I worry that we don't play enough. Then I worry that we play too much and forget to do enough cursive and spelling. I am still working on balance. I decided that playing Horse-opoly counts as math. Jensie always buys out Percheron and Clydesdale (Boardwalk and Park Place) and bankrupts me with her barns. The other day we let Asher play after he promised to follow the rules and he killed us.
This concludes my most random post to date.
Goodnight.
Naps make for wide awake babies at midnight, so I am perusing the sites. Heather tipped me off to Teacher Tom and I've been reading for an hour going "Uh-huh, You know that's right, Amen!" Check him out.
Bookmark these while you're at it.
SouleMama
Imagine Childhood
Pink and Green Childhood
The Perennial Plate
Oh, and in case you were wondering? Homeschool is hard. And even better than I'd hoped. Sometimes I worry that we don't play enough. Then I worry that we play too much and forget to do enough cursive and spelling. I am still working on balance. I decided that playing Horse-opoly counts as math. Jensie always buys out Percheron and Clydesdale (Boardwalk and Park Place) and bankrupts me with her barns. The other day we let Asher play after he promised to follow the rules and he killed us.
This concludes my most random post to date.
Goodnight.
Cool
 |
| Nate wanted me to add that he was not in charge of the making of this sign. He does indeed know how to spell "company." |
Thursday, March 10, 2011
Overheard: Simple Machines
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| Asher's first proposed Water Purification System, age 5 |
Nate: What's the source? Where does the water come from?
Asher: From Africa dad. Does Africa have dirty water?
Nate: Yeah, some of the water's dirty.
Asher: And America?
Nate: Yeah, Africa and America.
This will clean the dirty water in Africa, but not just Africa. Dirty water everywhere!"
Friday, March 4, 2011
A. to the S. to the H. E. R.
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| My son- curled up in the fetal position and thoroughly stuck in a pillow case. |
Asher: Can you find me something super interesting to watch?
Me: Maybe, what'dya have in mind?
Asher: Find me a video about the four ventricles of the heart!
Asher's latest interest? Tachycardia. He'll either grow up to be a biologist or a total freak.
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