The life and times of a true knucklehead – No photos to be used without permission
Last night we ventured into Livermore to see Jon & Jon perform at the Bankhead. It was quite entertaining to watch the contrast of the two Jon’s. Prior to the performance we ate dinner at Uncle Yu’s. When we got home I started to scan the material for the blog. That’s when I noticed the 15% off on the back of the tickets, doh! Sorry Arlene.
Today Mr Mailman delivered my new Canon S90, WooHoo! This will be my everyday kick around cam. I love my G11 but even at that size it’s a bit too big. Pepe seems to be excited too, but I won’t let him use it much. He takes lame pictures.
Made a quick trip to Reno and the only photo I took was at the stupid airport gift shop of a stuffed Coyote. Hmmm it looks like Baker. Wait is that a wolf?
I love overcast days vs. those hot sunny ones. I set my white balance to tungsten to get the blue sky. In reality it was truly grey.
It got a nice orange glow as the sun set below the horizon.
I can’t seem to keep em out of our yard, but these are fighting words!
I crossed the bridge today at approximately 10:00AM. What a relief after 5 days of being closed. If you look closely you can see the fix on the left.
This morning Sandy made Banana Nut & Pumpkin Ginger Muffins. Later that night she made Pumpkin Ice Cream.
Finally got around to stitching the Embarcadero Cupid Arrow pano.
My BIL Alex enlightened me with his Smoked Pork recipe. So I thought I would return the favor by sharing my duck cooking method. While I don’t do it enough to have it perfected, we do enjoy the fowl when we can get our hands on one.
Cut the duck into four main pieces, the breast and the leg/thigh. Score the breast skin so the fat has escape channels.
The remaining pieces go into the pot to make stock. I throw in some mustard seeds, peppercorn, salt, bay leaf and thyme. Cook that slowly, do not let it boil. Fish out the duck parts and throw ’em into the trash. Next lay the two leg/thigh pieces in the stock, adjust your flame to low and walk away for 90 mins.
Remove the leg/thigh pieces and throw them under the broiler to crisp up the skin. Brown yours evenly, not like mine.
Season and cook the breasts in an iron skillet. After the skin is crisp, flip em over and throw em into the oven to finish off. Cook to medium, just like red meat. I cooked mine a bit too well as you can see below. Have all of this ready by 6:30 when the princess arrives and it’s a guaranteed back-rub in the evening.
Traditionally, the legs are cooked in duck fat but I’m too lazy to thaw my big tub-o-fat.
Happy Birthday Jen. We celebrated at Rick & Jen’s, enjoyed bacon wrapped filets & blew off some steam with Beatles Rock Band. Unfortunately I never got a good shot of Jen.
