Ok, this is a video I should have posted a couple months ago, but in case you haven't heard this song, you definitely should check it out. Its a really fun song and a cute video. Enjoy!
Monday, May 12, 2008
Kerli - Walking on Air
Here is the song that I have been digging the most in the past few days.
It's not actually a music video, but its the best I could do right now since the video for this song is not actually out right now.
This song reminds me a little bit of early Nelly Furtado, but with a healthy dose of Tim Burton thrown in for good measure. Kerli is an Estonian pop star who I think is set to take off in the US as well.
For a taste of her other stuff, follow this link to see the video for her song "Love is Dead."
It's not actually a music video, but its the best I could do right now since the video for this song is not actually out right now.
This song reminds me a little bit of early Nelly Furtado, but with a healthy dose of Tim Burton thrown in for good measure. Kerli is an Estonian pop star who I think is set to take off in the US as well.
For a taste of her other stuff, follow this link to see the video for her song "Love is Dead."
Goat Sausage Recipe
For anyone who has ever eaten goat meat, you know that balancing the flavor of the goat with the spices can be difficult task. Depending on the strength of the flavor of the meat, the level of spice must vary.
This recipe works well for moderately strong meat.
Ingredients:
12 lbs meat, well trimmed and close to freezing temperature.
3 tbsp salt
2 tbsp coarse ground black pepper
3 tbsp crushed red pepper
2 tbsp crushed oregano
1 tbsp crushed thyme
2 tbsp crushed fennel seeds
1 tbsp crushed caraway seeds
1 tbsp coriander
1 tsp cumin
1/2 tsp cloves
1/2 tsp cinnamon
15 cloves garlic - coarsely chopped
1 cup olive oil
Directions:
1. Blend dry spices together. I use whole seeds and leaves, and then grind them all together in a coffee grinder. This gives me fresh coarse ground spices that are well mixed. Set aside in bowl.
2. Cut meat into 1" cubes, removing all gristle and fat.
3. Mix all ingredients thoroughly in a large bowl.
4. Pass meat mixture slowly through meat grinder with coarse plate, making sure that spices and oil coat meat well.
5. This sausage can now be formed into patties and frozen, or can be ground more finely and packed into casings. I generally pass it through the coarse plate again and bulk package in packages of 2 lbs.
For a little less kick, use 1 1/2 tbsp red pepper.
Enjoy!
BBK
This recipe works well for moderately strong meat.
Ingredients:
12 lbs meat, well trimmed and close to freezing temperature.
3 tbsp salt
2 tbsp coarse ground black pepper
3 tbsp crushed red pepper
2 tbsp crushed oregano
1 tbsp crushed thyme
2 tbsp crushed fennel seeds
1 tbsp crushed caraway seeds
1 tbsp coriander
1 tsp cumin
1/2 tsp cloves
1/2 tsp cinnamon
15 cloves garlic - coarsely chopped
1 cup olive oil
Directions:
1. Blend dry spices together. I use whole seeds and leaves, and then grind them all together in a coffee grinder. This gives me fresh coarse ground spices that are well mixed. Set aside in bowl.
2. Cut meat into 1" cubes, removing all gristle and fat.
3. Mix all ingredients thoroughly in a large bowl.
4. Pass meat mixture slowly through meat grinder with coarse plate, making sure that spices and oil coat meat well.
5. This sausage can now be formed into patties and frozen, or can be ground more finely and packed into casings. I generally pass it through the coarse plate again and bulk package in packages of 2 lbs.
For a little less kick, use 1 1/2 tbsp red pepper.
Enjoy!
BBK
Tuesday, May 6, 2008
Back at it
What a long semester! Although I have mixed feelings after every semester, I am definitely glad to be done with school this semester. The house has sat nearly untouched since December, but I am hopeful that it will be moved in the next couple weeks.
The first priority is getting the hay up from the fields where the house will cross. This year the hay is in the best shape I have ever seen it, and we have already cut about half of all the hay we will cut this year. The baling will start today and will continue tomorrow.
I have a little more work to do to get the slab ready for the house to be placed on it. The ramp has to be smoothed out, and a couple poplars have to come down. I'll get some pictures up soon to illustrate the changes since I last posted.
I'll try to avoid these long absences in the future - as more gets done, I'll be excited to share, rather than depressed about having nothing to share and frustrated by the lack of progress!
-BBK
The first priority is getting the hay up from the fields where the house will cross. This year the hay is in the best shape I have ever seen it, and we have already cut about half of all the hay we will cut this year. The baling will start today and will continue tomorrow.
I have a little more work to do to get the slab ready for the house to be placed on it. The ramp has to be smoothed out, and a couple poplars have to come down. I'll get some pictures up soon to illustrate the changes since I last posted.
I'll try to avoid these long absences in the future - as more gets done, I'll be excited to share, rather than depressed about having nothing to share and frustrated by the lack of progress!
-BBK
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