Fear Not When; Fear Not Why
I finally get it.
There is a genuine love and appreciation for this town. I'm quite certain it is unparalleled. There is a level of pride found within its inhabitants. I admittedly never really understood. But I am beginning to see; as I explore neighborhoods, interact with the locals, and begin to find my place. The energy -- the life beat and sensory overload. It makes everywhere else seem to stand still. The overwhelming abundance of choice, opportunity, and possibility. The millions of people who inhabit it. It's making sense.
I'll manage anywhere thanks to my life experiences, but I never truly fit in DC. That has become significantly more apparent and prevalent as I teeter on the border of my 30s. DC has a mold and it's a mold that I quite simply do not fit. It's not that I can relate to each and every person on the New York City streets. Lord knows the majority here are the yin to my yang in every way conceivable. But here that's okay. There is a comfort in being different and I appreciate that.
This place is a people watcher's dream - history, struggle, culture, diversity. Stimuli -- some good, some bad. There is variety, oddness, acceptance, and style. DC inhabitants seem to have stemmed from the same stencil. We work the same jobs, dress in the same dull, unimaginative fashion, and share similar interests. I work for "the State Department" (or as some prefer, Treasury). I work on "The Hill" for Congressman/woman so-and-so. I work f...
Ocean World, Dolphin Swim
Few have seen the videos from our last family trip to the Dominican Republic. This is the first of several -- our dolphin swim at Ocean World.
Awww, you called me moonpie.
I'm sure the footage has a strong bias towards the more moronic Palin supporters, that some of the supporters could actually hold their weight in a political discussion in support of Palin, and that equally as many misinformed Obama supporters exists, but nevertheless...this is horrifying.
Some times you feel like a Schmazendorf...
Of course the best weekend of Fall (with regard to the weather) and I'm down for the count battling the tail end of a thankfully mild cold.
Mmmm, duck. It's absolutely delicious and one of my favorite meats to cook and serve. My objective in cooking duck is a moist, juicy piece of meat with a thin (and I mean thin) layer of fat topped by an amazingly crisp skin. Here are the tips and techniques I learned while cooking professionally, adapted to the home kitchen.
- Muscovy. It's simply my preference. Many also enjoy Pekin, but I generally reserve these for whole duck cookery as their meat to fat ratio is a bit higher. I also confit Moulard duck for their thick, meaty legs.
- Brine. I brine all of my poultry. Water + salt (think a pleasant ocean-like salinity) + seasonings (sugar, herbs, spices). ~2-4hrs for pieces, ~8-12hrs for whole. Bypassing the science behind it, brining allows us to season a meat uniformly while also helping to maintain juiciness. Time in brine will vary based on your seasoning preferences and the amount of salt used.
- Dry. Wet skin won't crisp, so dry thoroughly with paper towels or leave your duck skin side up in the refrigerator for a few hours post brine. I prefer a combined approach.
- Warm. Remove the chill from a piece of meat and it is less of a shock to a hot pan (not relevant in this case, as you'll see next) and will cook more e...
Eric, this video reminds me of the great memories we shared as a family in the Dominican Republic. The "Eagle's Nest Villa", the great meals, the dune buggy mud baths, and the tour of the rum factory, etc., are all great memories. We have so much to be thankful for as a family!
by Robert on Ocean World, Dolphin Swim