Baron Rufflerump, “Pudddles”. He’s still a scraggly teenager!
Coho is our sweet Salmon Faverolles hen. She likes being pet very much. She likes being sleepy very much. (yes, that is a ‘purr’, she is very content!)
Das the cockatiel likes beeping in the background of my videos very much.
There is a MAGNIFICENT BOOK OUT THERE ABOUT GRYPHONS AND TALKING ANIMALS AND NORSE INSPIRED AMAZINGNESS and right now it is FREE.
Some delightful winter reading (southern hemisphere friends, some summer reading!) for you and it’s FREEEEEEEE but only this weekend so download that shit quick hurry.
I did the cover art but honestly I’d promote this book even if not because it is a really fun read for nerds like me. I am a fantasy nerd. It’s okay.
If you don’t have a Kindle, hey I hear you. You can still read it in other ways, though. I will provide.
I know it’s not the same as an e-reader, but… it is free.
(thank you for the link, wkjonesnet)
cluckyeschickens.tumblr.com + nambroth.tumblr.com?
Ok by me Tumblr.
Tumblr you are magical.
Skyfire (The Summer King Chronicles) - Kindle edition by Jess E. Owen, Joshua Essoe, Jennifer Miller.
Skyfire is out on the Kindle! This is book two. The first one is Song of the Summer King. The hardcover will be out this winter, too. NEAT!
Seriously though I love you guys.
(help I can’t stop laughing what is wrong with me what is my face even doing)
On a chicken forum I’m part of, I sketched some chickens for their owners! I wrote the name on the sketch for the chickens I know the names of.
RIP, Henrietta and Clint, as they both passed away recently. I am told that Clint, a Crele rooster, was 9 years old. What a nice old fellow.
Hello My Tubmlees!
Er.. Tumbler..ers. Tumbles.
Hello my Tumbles.
I am a small business, as small as they come. If you do not count my chickens as workers, at least…
Therefore, I am running sale this weekend, and offering 10% off everything except my jewelry (the jewelry is mighty expensive in materials, you see). Use the code FEATHERFLUFF and get a discount until December 3rd!
If you shop for gifts this season— and, nothing wrong if you don’t (make something, that’s cool!!) — but if you DO, please consider shopping at least once with a small business, even if it’s not me. When you support the little guy, your support goes directly to that person’s living expenses. Also, if that person does spend any of the money, it’s far more likely to go to other small and local businesses. It’s a happy cycle.
ALSO IF YOU USE THE FACEBOOKS… be sure not to miss my free free FREE pendant giveaway…
So, holiday season approacheth for many of my readers.
Some of you may be vegetarian for vegan. To you I tip my hat; you will probably not get much from my post. All my best to you!
For everyone else, it’s possible that yourself or someone in your family or friends circles will be cooking an animal carcass (or part of one) as the main part of a holiday dish. Or three. Or fifteen. I don’t know how big your family is.
Sadly, the most common reaction after cooking a beast and eating of its flesh is to scavenge some leftovers and drop the rest of the bones or carcass in the trash. Congratulate everyone on a good meal, or get in a fight with your uncle, or get drunk, or eat too much pie. Whatever, it’s all good.
WAIT, NO. STOP.
What are you doing? STOP THROWING AWAY THE BONES AND/OR WONDERFUL CARCASS.
That animal still has so much to give you and your family/friends! We all talk about not wanting to waste, and many of us actually think silly things such as honoring the critter that gave its delicious life for us by not throwing it away. You’d probably be appalled if someone tossed an entire turkey breast in the trash. The carcass can be just as useful, and it’s not hard to use. Because, ladies and gents, the next step is to MAKE SOME DELICIOUS AND HEALTHY STOCK/BROTH.
And it is amazingly easy.
(TL;DR - Add carcass/bones, celery, carrot, onion, optional spices, to a pot… cover with water, simmer gently for 6-10 hours, strain. DONE)
After the big holiday meal, offer to help with leftovers. When anyone approaches the bones/carcass of the critter in question (for many this will be a turkey, this week…), hiss like a vulture and tuck it into your shirt. Or, you know, put it in a bag. Take it home and either make stock or you can freeze the carcass until you have some time.
On a day that you will be home for at least 6-8 hours, MAKE SOME STOCK DAMNIT
Take your carcass and bones. You cooked them already, right? You ate of the meats? Yesss. Good.
Remove any pure fat blobs, and do what you will with them. I’m not here to judge.
Toss the bones/carcass in a stock pot. I know some of you are sighing and saying, “darnit, I live in a tiny apartment. I don’t have a stock pot!” Well, that’s okay. Get the biggest pot(s) you own, and distribute the bones between them. If you have an entire turkey carcass, it’s okay to pull it apart.
If there are large hunks of meat left, maybe take those off and eat them with your hands. Let the juice dribble down your chin. (Or, set them aside and make a kickass soup later in the day)
Small bits of meat left on there are just fine.
Now, again, this was already a cooked animal, right? That’s great. You don’t have to worry about ‘boiling off the scum’. You can still do this step if you want, but it’s not necessary.
Pour water over the bones so that they are just covered. Turn on your burner and let it heat while you do this next step.
Now, this part is optional. It will make your stock/broth much more deep and complex and delicious but if you are sitting there sadly with nary a vegetable to be found in your fridge, that’s okay. We forgive you.
It really is best this way though.
Cut up some celery, onion, and carrots. However many you want. I use two stalks of celery, half a medium onion, and two carrots for a medium stock pot, but no one is going to scream at you if you use less or more. You can cut them into pretty huge hunks. They are there to bleed all of their flavor into the stock for you, not to be in bite-size portions.
Toss that in the pot with your bones. If necessary, add some more water to cover everything.
You can also add some delicious herbs if you want to. I like to cut up a few garlic cloves, two bay leaves, and a bit of basil and throw them in. You can make an herb sachet or just throw it in or whatever. Seriously this is the easiest thing because you just huck stuff in a pot. If you need a recipe or ideas, google ” (ANIMAL) stock recipe” and you will find everything you ever dreamed of.
This is gonna make your house smell amazing.
Bring the whole mess to a simmer. Don’t boil this nonsense. That’s bad news. Just a nice gentle simmer. Check it every so often (I check mine about ever hour or so) to make sure nothing bad is happening. Simmer, simmer.
The longer you simmer, the more flavor and deliciousness you coax from the bones. There are amazing complex things happening with the protein and gelatin and science. I’d suggest at least 6 hours. I often do mine for 8 or 10. If necessary, add a bit more water to keep the carcass covered up.
But! WHAT ABOUT SKIMMING?
Okay, honestly, I am just too lazy for that. Skimming, I ain’t got time for that. If you are simmering a very, very fatty creature, you might want to. Skimming is the act of taking a spoon or other instrument and scooping any thick scum or fats that rise to the surface of the stock. I’m on a diet that includes a lot of healthy fats but perhaps you are not. In any case, the fat of a happy, pastured animal is going to be much healthier than the fat of a commercially raised feedlot animal, so it might be worthwhile to know where the meat came from.
Alternatively, if you chill your finished stock when you are done, the fat will rise to the top and you can peel it off later!
Once you are DONE WITH ALL THE SIMMERING, strain the solids (bones, veggie goo, etc) from the broth. You can use cheesecloth but I hate single use stuff so I just use a metal sieve. Whatever works for you.
You can pick the meaty bits out and use them for some great soup (or just eat them, eat them now). The veggies are probably pretty soggy and bland. They have given up all of their delicious lifejuices into the stock for you. Now is the best time to feed them to your chickens. You don’t have chickens? WHATS WRONG WITH YOU I mean, you can also compost them too, or if they aren’t gross, you can make some soup with them.
This is all that is left of an entire turkey carcass ^
Taste and add salt as necessary at this point. Don’t add salt until you’re done as it’s hard to tell how concentrated it will be until now. Freeze the stock, put it in the fridge, or use immediately. This stock is good for everything, cheaper than what you buy at the store, and by golly is not full of the junk they put in commercial stock. BE PROUD AND NEXT TIME YOU SEE SOMEONE THROWING AWAY THE TURKEY CARCASS, JUST START SCREAMING AS IF YOU WERE AN ELEMENTAL FIRE DEMON
Make soup with it, or freeze, or use it in any recipe.
Baron Rufflerump (“Puddles”), at 4 months old, encounters snow for the first time.
"What.. what IS THIS"
"ARE YOU EVEN SERIOUS RIGHT NOW MOM WHAT IS THIS"
Made some more sparklies!
From top to bottom, left to right:
Three labradorites, two moonstones, another labradorite, an amethyst, and two pieces of sea glass (found by myself, yay!).
All wrapped in Argentium silver by hand, except two that are wrapped in 14k gold-filled.
If you have A MIGHTY NEED please feel most welcome to mosey on over to my shop: http://featherdust.storenvy.com/collections/7480-hand-made-pendants
Oh gosh, thank you!! I hope you are able to get one someday! I also hope to make more! ALL the chicken shirts!!
Four recent paintings;
"Distant Thought - Amur Tiger" 8x10
"Evening Weather - Cinnamon Teal" 9x12
"Purple Finch" 5x7
"Ring-Billed Gull" 5x7
All are acrylic on board.
If you covet any or want to get someone a mighty fine gift, I do sell my paintings here!