The family walk
Life 05/10/2003 |The other day at work, I’d wandered up to the 7-11 up the block to grab something more than what our vending machines can offer us for food. On the way back, I passed a family walking down the street that had two of the cutest kids, and so I grabbed a quick picture for the site.
Enjoy!
[See also: Mom Visits! | Adventures on the Metro | 32 cents | Flaming down Broadway | Turn down the heat! ]
4 Responses to “The family walk”
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schinji
dang
Cheryl
Bertamum
Michael Hanscom
May 10th, 2003 at 12:34 pm
So many of my memories of you when you were very little deal with scenes such as this. Three come immediately to mind:
When you were about 1 1/2, and I got orders to Alaska, I was sent to Fairchild AFB in Spokane to go to “Special Survival School.” You and Berta came with me, and, as things happen, the World’s Fair was going on. We spent every free minuite at the fair. You have always liked to dance. We were on the Spokane Riverwalk, then brand new, and it became obvious you were so happy you had to dance. You would take two steps forward, one step back, then thrust your tiny buttocks backwards twice, then repeat this over and over again. We asked if your dance had a name, and you replied “Boom Boom!” So, ever since, Berta and I often do the “Boom Boom Dance.”
We were in Yosemite, walking around int the great beauty. You were just learning to talk, and one of the words you knew was “Tree.” You wanted to communicate, but, with the limited vocabulary of a young child, you had few words, so, you decided to point out to us the trees. Have you any idea how many trees there are in Yosemite!
Finally, when Kevin was very little, we would go for walks at Eielson. The two of you tired easily, so we pulled a wagon along. You would be in the back with your legs spread, and Kevin would be leaning against you as Berta and I pulled the two of you around.
There are so many others.
I was proud of you then and I am proud of you now.
Love
Dad
May 10th, 2003 at 1:18 pm
Pate de Foie Gras
1 goose liver, about 1 lb. 2 oz. 1 tsp. salt pinch of sugar 1/4 cup or Sauternes wine (can substitute other sweet white dessert wine) or Cognac salt and white pepper to taste Sauternes-onion Marmalade (optional, for serving) (see recipe that follows)
Season the foie gras (goose liver) with salt, pepper and sugar. Line a shallow bowl with plastic wrap, drizzle half of the Cognac or Sauternes in the bowl, add the goose liver and drizzle over the remaining Cognac or Sauternes. Refrigerate overnight.
Remove the goose liver from the oven and let stand at room temperature for 15 - 20 minutes. Pack the foie gras into the terrine mold, pressing well to make sure there are no air pockets. Wrap the entire mold in two layers of plastic rap and place in a larger baking dish. Fill the dish with warm water that will come two-thirds up the side of the terrine. Cook the terrine in an oven that has been preheated to 275 degrees Fahrenheit until the internal temperature reaches 10 degrees (30 - 40 minutes).
Remove the plastic wrap from the terrine andcarefully pour off the fat from the top of the terrine, reserving the fat in a separate container. Cut a piece of cardboard that will fit exactly into the inside of the mold. Wrap the cardboard in plastic wrap and place it on top of the terrine pressing gently to remove all of the air bubbles. Discard the wrapped cardboard and set a heavy wood black, a second terrine or even a brick on top of the terrine to weigh down the liver. Pour off any excess fat and then pour some of the reserved fat over the terrine, using just enough to seal the foie gras so that no liver is exposed to the air. Let stand under the weight, refrigerated, for 24 - 48 hours before serving.
To serve, soice the terrine into six or twelve slices, place one or two slices in the center of each of six plates. Place a spoonful of sauternes-orange marmelade of cranberry jam (only of the highest quality) Alongside the terrine. Optionally, one can also sprinkle the slices over with small amounts of toasted, peeled and finely chopped hazelnuts and finely chopped chives.
I’m sorry, once a cook always a cook. Not that I would harm these lovely creatures in any way, but to be honest. It was the first thing that popped in my mind.
May 11th, 2003 at 1:51 am
tim, you are such a ray of sunshine, i tell ya…
i love the goslings! they are in perfect step together (and the parents are perfectly in the opposite step).
i also love the story about the boom boom dance. i’ll have to try that one at the club…
May 11th, 2003 at 2:32 am
That is such an adorable picture, and your Dad’s memories brought a big smile to my face. As for the fois gras recipe, all I can think of is how nasty that shit looks while they prepare it on Iron Chef!
Kirsten, looks like Hotstuff was shaking his “BabyCakes” even back then!