I recently bought an intervalometer for My dslr. The device allows You to take pictures automatically at regular intervals. Since I was hanging out at a friends house the day it arrived, I set things up on His deck and let it rip until the sun went down. I suppose the best thing to do is make a video with these images, but .gif’s display in much higher quality, take up less storage space and require no external websites to host them. As such, this is an animiated .gif of 820 pictures taken seven seconds apart. The down-side is that such a massive .gif loads pretty slowly, so give it a few seconds!
The next day, I woke up and set My camera to shoot out of the window in My attic and went to My brother’s for the day. Again, every seven seconds was what I set the intervalometer to do. I got home five or six hours later and it was still snapping away. Due to file limitations, I had to make a video out of this set. Which required Me to create an account on Vimeo and link it back to here. It’s a bit of a hassle just for simple time lapse photography, but My traditional .gif methods just aren’t capable of handling so many images. YouTube and Vimeo both have a thirty frame per second limit and only Vimeo allows high definition video clips. Here is two minutes aimed at the southern sky, featuring My roof, chimney and birch tree, dancing to a classic trance song by God’s Groove, called Prayer 3, circa 1993. Maybe I will discover a .gif automator that can handle the amount of files needed for these longer image strings. We shall see, but for now, I will have to get use to making videos… Shooting at more interesting locations will be the name of the game, something had to be done as a test run though! I am learning as I go.
July 28, 2014 | Categories: Photography, Videos | Tags: 720p, 853p, all day, animated, animation, atmospheric, blue, chimney, clip, clips, cloud, clouds, condensation, darkness, day, daylight, edit, editing, editting, embed, embeded, fade, first time for everything, flower, flowers, formation, garage, gif, hd, images, img, in motion, lapse, limited, link, long, motion, over head, passing, photo, photographs, photography, photos, pictures, pots, potted, roof, sky, stream, streaming, sun set, sunset, time, timelapse, tree, trees, vid, video, videos, view, vimeo, windy | Leave a comment
I am in love with this soup! Layers of porky flavor make it a delight to devour. I originally intended to make a bacon and bak choi soup, but instead I used what was in My freezer. Thus stumbling upon this lovely combination. Baby lima beans add a great texture and are perfect for reducing the spicy impact on Your taste buds. Obviously, bacon adds to almost any meal, but by cooking it in different ways, bacon can take things to the next level. I have been playing with different methods of cooking it for quite some time. Treating a pack of standard, sliced bacon as a single piece of meat is the key to this dish.
Soup takes time to make. It is very easy, since You can ignore it most of the time, but it’s a long process. 3 hours of simmering on the stove seems to be the minimum for getting all of the flavor and nutrients out of the ingredients. Simmering for 4 to 6 hours before reducing has yielded the best soup stock for Me. Be sure not to reduce too far, the general rule is that You want to cook it down by half. You don’t want to end up with soup concentrate. Making this soup is a two part recipe. First, one must make the stock that provides the base flavors. Then, You fry Your bacon and finish the soup with spices. I tend to make stock half, to three quarters of a gallon at a time, since the largest pot in My kitchen is 8 quarts. Storing any that is not being used right away in the freezer for later. It will last about a month in the freezer, so You can save time and make the stock well before the day You intend actually to serve the soup.
Supplies Needed: TWO 8 quart stock pots(the second is for straining), a decent sized strainer and a skillet for frying.
~For the Stock~
2lbs Ham Shanks, or the bone of a mostly eaten ham
3 large Carrots, cut in half, or thirds
2 large Onions, halved
half a bushel of Celery
half a bulb of Garlic
2 Bay Leaves
1.5 to 2 gallons of Water(as much as can be fit into the pot with the other ingredients)
Put all the above ingredients in a stock pot, adding as much water as possible(1.5 to 2 inches from the top of the pot). You don’t want to boil it, set the burner to whatever setting You need to keep it simmering. Continue simmering for 4 or more hours. Then, strain the ingredients from the liquid, pressing as much of the broth out of them as possible. Discard the solids(eat the meat, if there is any) and return the liquid to the stove. Now You want to bring it to a boil and continue until the soup has been reduced to about half of the post-straining quantity. You don’t want a full rolling boil, with a foamy top. A ‘low boiling’ is ideal, constant large bubbling is what You want to see. Once reduced, let cool and place in the fridge over night. When it’s nice and cold, remove the fat that has solidified on the top. Now proceed to the next part of the recipe, or put it in containers and freeze.
~Finishing the Soup~
1 tbsp Cajun Spice blend
A 1.5 to 2 inch wide slice of the Bacon slab and half a cup or more of Baby Lima Beans per person
1 tsp freshly ground Peppercorns(multi-color medley is best for this)
Salt to taste
Over medium-low, or even low heat, start frying the bacon, spreading the pepper evenly on the top and bottom. It is best to slow cook, flipping every 5 to 10 minutes. You want to keep the temperature low, so You don’t burn the outsides before the center has been cooked. This should take 45 minutes to an hour. You may also have a hard time keeping the bacon from splitting apart, I suggest using a tongs for flipping, so You can hold each piece together as You maneuver them around. Once the bacon is ALMOST cooked through, heat Your soup stock on high. Once the soup starts to boil, add the baby lima beans, cajun spice and salt and reduce to medium heat, stirring occasionally. At the same time, turn the burner for the bacon to medium-high and fry until the outer edges are nice and crispy(burnt is ok too), then remove from the pan, placing on a towel to pull out the excess grease. Make sure the beans are cooked to Your liking and turn off the burner. Ladle the soup and beans into bowls and place a chunk of bacon on top. Serve hot!
I have only served this when also making other dishes. I’ve never tried it as a stand alone meal, it’s a great fit for multi-course dinners.
Cooking sliced bacon in this manor provides a unique texture, similar to tender un-sliced meat. Half pound slabs cook up quite well, but are hard to slice afterwords without breaking it all apart. I prefer Corn King brand bacon. You may laugh, or turn Your nose to the sky, but the brine and smoking process they use produces a superior tasting grease. I use bacon grease instead of cooking oil in most of My cooking, so such things matter to Me. Yes, I am telling You that a mass produced product of Iowan factory-made bacon is better than bacon from a quality butcher shop!
Baby lima beans are really tender inside. If You are substituting regular lima beans, You will want to boil/steam them with water and add to the soup when plating. Otherwise they will be tough and meaty in texture.
This soup is very barbecue friendly. I saved 15 bones from pork spare ribs that I had smoked, added them, burnt edges, sauce and all, instead of the ham. It was delicious! I was unsure about how the charred ends and the messy, sweet remnants of bbq sauce would affect the flavor, but it came out really good. The only burnt parts were maybe half an inch at the tip of each bone. The soup lacked the hammy flavor and aroma, but was instead smelling like a barbequed bowl of goodness. I admit to also using one head of bak choi in place of the carrots that time too. The spice blend really helps this soup fit in to a barbecue menu as well. The spiciness just invites one to eat more sweet, savory, saucy ribs.
I have also found the broth, which is the soup after straining, but before reducing, is very good for sauces. 1 cup of broth, 2 tbsp soy sauce, 3 tbsp minced fresh ginger, some garlic and a splash of chili powder made for a delicious thick sauced stir-fry.
June 5, 2014 | Categories: Pork, Recipes, Soup | Tags: andor, andorius, aroma, baby, bacon, barbecue friendly, barbeque friendly, basic, bay, bay leaf, bbq friendly, bean, beans, blend, boil, boiled, boiling, bone, bones, bowl, bowls, broth, brown, bulb, cajun, carrot, carrots, celery, chill, chunk, clove, cloves, cook, cooking, cool, course, crispy, crunchy, delicious, dinner, easy, eat, eating, fat, flavor, flavors, fried, fry, frying, garlic, goes with barbeque, goes with bbq, good, good with barbecue, good with bbq, gooey, great, ham, heat, hot, how to, ideal, ingredient, ingredients, leaf, leaves, lima, lunch, meal, meaty, mix, nice, onion, onions, original, pan, pepper, peppercorns, peppered, peppery, photo, photos, picture, pictures, pleasant, pork, porky, pot, pots, prep, preparation, recipe, recipes, reduce, reduced, reduction, salt, salty, savor, savory, separate, shanks, simmer, simmering, simple, slow, smoked, soft, soup, soups, soupstock, spice, spices, spicy, starter, stock, stove, strain, strained, supper, swine, tasty, tender, texture, water, winner, yummy | Leave a comment
I have expanded the ‘tropical Minnesotan attic jungle’ again. I bought six new dwarf citrus trees from Four Winds Growers out in California. I probably shouldn’t have ordered them during the hottest time of the year thus far. The two younger trees arrived looking good. Some of the others seem to have suffered from the heat of being trapped in an unventilated box, inside a baking semi trailer for two and a half days. The little ones are a Valencia orange and a new Kieffer lime to replace My old one that had an unbeatable scale infestation. I aquired a second Improved Meyer lemon tree as well.
Due to many favorable reviews around the web, I also opted to get an Oroblanco grapefruit tree. They don’t get pink/red, but are said to be very pot friendly and unlike most citrus, doesn’t need a lot of summer heat to sweeten the fruit. Sounds like a no brianer to Me.
Then there is the Gold Nugget mandarin orange tree. Which is very bushy and compact, but has been in a state of perpetual drooping since it got here. It doesn’t appear to be dying, but has yet to show Me any signs of changing it’s current mood.
Rounding out the order is a Mexican Sweet lime tree, which does not look the greatest either. All of the most recently grown leaves are curled up really tightly. I am assuming for now that it was heat during shipping that caused these little trees to look so glum. They have been here for 10 days now and none of them look like they are going to die. Maybe they will bounce back after this 90+ degree weather passes. Hopefully I can take better care of these trees than I have with some of My older ones. Having ordered trees from the same grower a couple of years ago and gaining My own growing experience over the last few years, I believe that things should be ok. So long as I can keep the scale away from them.
September 8, 2013 | Categories: Photography, Random Thoughts | Tags: #tropicalminnesotanatticjungle, Citrus, city, curled, drooping, droopy, dwarf, fruit, garden, gold nugget, grafted, grapefruit, growing, improved, indoor, keifer, kieffer, leaf, leaves, Lemon, lime, mandarin, mexican, meyer, minnesota, orange, oroblanco, pots, potted, sweet, tree, trees, tropical minnesotan attic jungle, valencia, young | 2 Comments