The Old Folks Home

[drumstick diva]

Those eggs are gorgeous, but, you need a lot of patience, talent and steady hands. - that let's me out. I can just see me finishing up and knocking them all to the floor.

 

[perchie.girl]

Those eggs are beautiful!

Not my cousins but the same tools to do scrimshaw are used on those eggs.... Dental drills....

@perchie.girl yep, we once made our own turducken. Almost didn't eat that year, it takes FOREVER to cook, since it is so big and dense.

oops, forgot to say that those carved eggs are VERY impressive!

Again not my cousins but she did very intricate work similar to those.

What are these potato fingers deb?

Small white potatos that you would normally boil I nuke them in a plastic container with a loose lid till they smell done..... about ten minutes. When you pull them out of the Microwave dump them directly into a skillet.... Dont touch they are very hot. When in the skillet smash em down till they are about half an inch thick... some will keep together some will not.... No biggie. I tossed some fresh dill on top and squeezed some chopped garlic (comes in a squeeze bottle keeps for ever) On top.... you could do fresh too. Then I drizzled on some good olive oil making sure some gets into the pan. Salt and pepper and cook on high till the bottom browns.... then flip... wont be perfect but the idea is to brown the other side.... salt and pepper on that side as well... When they are done toss em into a bowl... you will have Roasted Fried potato chunks.... for want of a better description.... No butter or sour cream required.

Oh and I chose those potatoes because they are almost as thick as a country fry.. you could use anything you wanted...

Quote: I want to learn how to do this soo bad..... Here is one done on an EMU egg.

Just like chickens Emu eggs start out a creamy white then layer's of color are added ending up with an almost black green color. If you are careful This is what you can do.

Carved Emu Eggs



Once you break through that very dark layer the rest can be back lit with a very small LED lamp....

deb

 

[hennible]

Love the emu egg!

@Double Kindness soap in the water makes everything smell better... Not that that will help you sore fingers

 

[vehve]

hennible, how did you find out you were early? Was it awkward for your mom :/

deb, beautiful eggs.

And we eat cranberries here too, but usually raw or then as a less sweet jam. We picked some yesterday, but it's a bad year for them.

 

[Double Kindness]

Oh and here's some pictures of that beast of a mean rooster he dressed out at 7.3 lbs with no giblets

we plan on making coq au vin on Wednesday and have friends over.

The chicken vet is coming over in the morning to pick up 2 of my ayam cemani roos to decrow surgically & look over our caponizing equipment and walk us through on caponizing.

So I might have a surgically decrowed ayam cemani rooster from mike bean's non Smithsonian line for sale in a few months if both the roos get through the surgery well and recover. Then it will be the white bresse roosters turn, until I get my breeding stock all ready, then excess roos become capons. Everyone is happy including neighbors. If all goes well.

We went to harbor freight to get a duck pond, now I have lost my mind as I now have 10 muscovy ducks. And 15 roosters to caponize tomorrow or attempt to. With the chicken vet who hasn't caponized before, but does decrowing surgery. It should go better than my bf and I and another byc member looking at the caponizing thread and following along, which will result in much death I think vs the way it will happen tomorrow with calm help that does surgery on live chickens that live to tell about it. Vs my not having anything remotely like that in my skillset. Yet.

Yes stoned rambling, the medical mj and wine while waiting for chops to finish cooking. Obviously make me unable to complete whole thoughts or put context to anything. Yes, this is my normal.. laugh now I am.

 

[ozexpat]

We usually host the big dinners when in the USA as the Filipino side has no concept of serving a timed, all hot multi course feast. They do everything buffet style and often cold.

I start with a pasta as an appetizer. Normally ravioli with a putanesca sauce.

The main meal is roast turkey with stuffing, a leg of lamb and a ham. Vegtables are peas, roasted squash, carrots, potatoes and yams. We serve cranberry, mint sauce and a dark mushroom gravy.

Dessert is pie.

Cakebread Chardonnay, a reasonable McLaren Vale Shiraz and a sweet Riesling.

We learnt to embrace Thanksgiving when we moved over to USA.

I normally bring a turkey and ham from USA to the Phils these days.

 

[hennible]

hennible, how did you find out you were early? Was it awkward for your mom :/

deb, beautiful eggs.

And we eat cranberries here too, but usually raw or then as a less sweet jam. We picked some yesterday, but it's a bad year for them.

Absolutely no one was there no cars nobody was at the house.... It was my nieces fifth birthday.... Will be next week. We thought something must've happened. I asked my mom if it was supposed to be today, she said "yeah it's supposed to be Saturday the 25th" and I said "mom it's the 18th"...

I wouldn't have known the date if it wasn't for my cell phone...

 

[bamadude]

before

 

[bamadude]

After

 

[Peep_Show]

Nice catch!