February 12th, 2013


Kitsnaps: Snowy Owl

Snowy Owl at Dublin Zoo
Snowy Owl at Dublin Zoo

Snowy Owl at Dublin Zoo

People might get the impression I like birds. I really have no particular fondness or interest in them that I’m aware of, except I really like taking pictures of them. No idea why, honestly.

This is a good picture in color (I’ll post it if people want to see it), but I think it’s fantastic in black and white. It’s the eyes, so clear and sharp. The patterns in the feathers are also much more distinct in black and white, and the sunlight hitting its breast and casting its head into a little more shadow…I just think it turned out really well. :)

(x-posted from The Essential Kit)



Carol Berg doesn’t write bad books, but the Collegia Magica is in the running for my favorite of her series. (I’d have to re-read BREATH & BONE to decide for sure.) There was a bit in this one that made me laugh out loud, when our unassuming heroine’s activities are related as viewed by an outside opinion. Not so unassuming after all, perhaps.

A thing I expected came to pass within these pages, which was good (I really wanted it to happen), but considerably more I didn’t also happened, which is of course even better. Also: I SEE WHAT YOU DID THERE WITH THE TITLE, CAROL!

Ahem. The writing is impossibly gorgeous, as usual. I stagger in awe at Carol’s skill. Seriously, and I think about writing epic fantasy? Pfft. I am too awed by the company I keep.

Now I must not start THE DAEMON PRISM, because I have a book of my own to write and I will not work on it until I’ve finished the next book. So I shouldn’t start.

*eyes it covetously*

(x-posted from The Essential Kit)


Chicken Stewp

chicken_stewp I had a chicken carcass, and I thought making a big pot of chicken stewp sounded like a good idea. I was right. :)

The recipe as follows:

1 roast chicken carcass, steamed & stripped
all attendant juices & fat from both roasting & steaming (or chicken stock), up to 4 cups
1/3 c flour
1 c onion, chopped
1-2 c carrots, chopped
2 (or whatever) c chicken
1 tsp each of:
- sage
- garlic
- basil
- parsley
- salt
1 c sweetcorn
3 c chopped potatoes
1 c brown mushrooms, sliced
1/2 c celery, chopped

Heat your chicken fat in a large saucepan. Slowly whisk in the flour until a thin gravy has formed. Add stock/juice slowly, continuing to whisk until all stock has been incorporated. Add everything but the mushrooms and celery. Bring to a boil, then allow to simmer a while, stirring often enough that it doesn’t all stick to the bottom of the pan. Five minutes before you want to serve it, add the mushrooms and celery.

Serve with biscuits or fresh bread.

(x-posted from The Essential Kit)