Archive for November, 2009

Chichester in the Fall

Mallard Pairs on the East Pond

Mallard Pairs on the East Pond



Late Afternoon Glow

Late Afternoon Glow



Wild Rose Hips

Wild Rose Hips



Snowberry

Snowberry



Permanent Resident

Permanent Resident - This female Canada Goose will not be heading south this winter - thanks to some idiot humans who broke her wing



Green-winged Teal Ducks stopping in on their way south

Green-winged Teal Ducks stopping in on their way south



Autumn Splendor

Autumn Splendor - The Centre Pond



Mallard Drake

Mallard Drake



Mountain Ash (Rowan) berries

Mountain Ash (Rowan) berries

Leucistic Canada Goose and Friends

I stopped in at Munson Pond today and found this leucistic Canada goose there amongst all the other geese, ducks and what-have-you at this time of year.

white-goose2009-11-10-DSC_1

2009-11-10-DSC_1668

At the other end of the pond, I found some Bufflehead Ducks and Redhead Ducks in with a herd of Mallards. I’ve never seen so many Buffleheads in one place before and the Redheads are a new bird for my list – am up to 118 now, I think.

Redheads, Buffleheads and Mallards

Redheads, Buffleheads and Mallards



Redheads, Buffleheads and Mallards

Redheads, Buffleheads and Mallards

Mammatus Clouds

This morning I was sitting here at the computer and just happened to look up at the right moment. Funny how that works, isn’t it? One has to wonder why that specific moment in time?

Mammatus clouds are a rarity, but this is the second time I have been fortunate enough to catch them with the camera here in Kelowna this year.

Mammatus Clouds

Mammatus Clouds

Mammatus Clouds

Mammatus Clouds

Mammatus Clouds

Mammatus Clouds

Corn and Chicken Chowder

CORN AND CHICKEN CHOWDER

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INGREDIENTS

1 lb bacon – diced into 1/4″ slices- optional
Cooked chicken – diced into bite-sized pieces (I nuked a large package of drumsticks then removed the bones and skin and cut the meat up)
2 medium cooking onions
2 cans niblet corn
2 cans cream corn
about a cup of diced celery
1 can sliced mushrooms – optional

Butter, flour and milk for the white cream sauce base.

METHOD

1. Fry the bacon bits until transparent and remove from pan and put on paper towel to soak up the fat
2. In bacon fat in fry pan, cook the onions and celery until slightly browned
3. Add the mushrooms to the onion and celery and brown them, too.

Remove from heat and drain well. Set aside.

Make a white sauce in another big heavy pot – big enough to hold the whole soup mixture.

I am not sure if I know how to tell you how to make a white sauce because I do it by feel and have been making it for years without a recipe. But it basically goes like this:

In your big pot, melt 1 cup (1/2 #) of butter (or marg)

When it starts to sizzle, add a little bit of white flour – maybe a quarter cup. Stir it in. I use a whisk.

Add a little more flour, stir it in.

Add a little more flour, stir it in.

Keep doing that until it gets very thick and looks really dry, but don’t let it burn! Stir constantly!

When it gets really thick, add a bit of milk (I used whole milk but 2% is okay) – maybe a quarter cup. Stir it in.

Add a little more milk, stir it in.

Add a little more milk, stir it in.

Keep slowly adding milk and stirring constantly until it looks like thick cream.

Then dump the cans of corn into the cream sauce, add the onion mixture and the bacon bits and the chopped chicken and mix it all together.

If it is too thick, add more milk or add water. I like it thick like gumbo

Adjust the salt and pepper and serve it up.

Extras go in the freezer for another meal later …

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I am a huge fan of cooking and freezing because I don’t want to cook a full meal for myself every night. This way I get decent, home-cooked food without a whole lot of everyday drudgery and effort.

Hope this strikes your fancy

Cheers,
Sue