I was worried one day when I heard a repeated knocking noise coming from the back of the house. I thought there was a burglar! A turkey burglar is what it turned out to be. What a relief! I'm not sure what the turkey sees or is thinking, but it has come by more than once and done the same thing. The Rolling Stones' song "Can't you hear me knocking?" would have been my music track for this but I don't want to violate any copyright law, so if it is possible to hum that it in your head while you watch this video that would be sweet. Happy Thanksgiving! One of the most eye-catching elements outside of the Minnesota State Capitol is the Quadriga, a golden statue featuring horses, a chariot and several people. It is positioned close to the very top of the building but slightly below the central dome structure. The Capitol is made of an off-white marble and granite, so the golden-ness of the statue really makes it stand out. When gazing at the building it seems like only a matter of seconds before the eyes are drawn up to the Quadriga. The Quadriga is formally called "The Progress of the State" and was created by Daniel French and Edward Potter. It is covered with 23 1/2 karat gold leaf and was restored in 1994-5 having been originally installed in 1906. It's actually copper and steel underneath. The statue consists of 2 women, 1 man and 4 horses. The horses represent nature's four elements, namely, earth, wind, fire and water. The man symbolizes prosperity while together the women stand for civilization, but separately industry and agriculture. The word quadriga is actually latin for four (quadri) and yoke (iugum) and has a long history in classical mythology as well as Roman chariot racing and the ancient Olympiad games. The quadriga in Minnesota is not the only one in the world. There are more than 10 still standing around the globe with the oldest one dating back to 1793 in Berlin. The Minnesota Historical Society offers regular tours to an exterior platform providing close-up access to the statue - from the rear. So while it's not the best view of the structure, it does give one nice views of the city of Saint Paul and the Cathedral. Have a look at several images I made of this golden icon, some on the ground and some from the tour platform. And most importantly, to all those celebrating it, have a wonderful Thanksgiving and Happy Hanukkah! There is something about the first few sips of a cocktail after, or maybe even before, the relatives/guests arrive that really puts the fun into the holiday and takes the edge off the pre-party stress. Now that Black Friday actually starts on Thursday night, it's even more important to have the cocktails well before the time comes to head out in the car, if you indulge at all in the post-holiday madness. I came across this recipe a few years back and it has become part of my annual Thanksgiving menu/tradition. I've even made and delivered it to some neighbors who also love it. This recipe hails from Gramercy Tavern in New York City and was published in Bon Appetit way back in 2004. Here is a step-by-step guide with pictures on how to make this. It can easily be prepared Tuesday or Wednesday so the only thing actually requiring time on the holiday itself is pouring it into a fancy glass. Cranberry Daiquiri Recipe (Single Batch: 6 Drinks) 1/2 c. sugar 1 cinnamon stick 1/2 t. grated orange peel 1/2 c. cranberries 1/2 c. + 6 T. light rum 6 T. dark rum 6 T. cranberry juice 6 T. lemon juice I highly recommend doubling the recipe, might as well since you are going to the trouble to make it. Cranberry Daiquiri Recipe (Double Batch: 12 Drinks) 1 c. sugar 2 cinnamon sticks 1 t. grated orange peel 1 c. cranberries 1 c. + 12 T. light rum* 12 T. dark rum* 12 T. cranberry juice* 12 T. lemon juice* *I've measured this several times to find that 12 T. is about equal to 2/3 c. and is faster to pour than measuring by Tablespoons. Here's the recipe in order without pictures in case you would like to print it, and then below will be a step-by-step with photos. First, dissolve the sugar in an equal amount of water in a medium saucepan by cooking it over medium heat. Once dissolved, add the cinnamon stick(s) and the grated orange peel and bring it to a boil. Now, mix in the cranberries and cook until they start to pop. Be careful looking in the pan in case one might pop you in the eye. Seriously! Turn off the heat and let the mixture cool. Then discard the cinnamon stick(s). Pour into a container that has room for more liquid. Now add the first addition of light rum (the 1/2 or 1 c. amount, depending on your batch size) and chill. Once chilled, strain into a pitcher setting aside the cranberries for later use. Add the dark rum and the second addition of light rum (the 6 or 12 T. amount, again depending on single or doubling the recipe), as well as all the cranberry and lemon juices. Chill again until it's really cold. Serve in martini or other festive glasses over crushed ice. Add reserved cranberry garnish and enjoy. Cheers! Here is 1 c. of water, 1 c. of sugar, and 2 cinnamon sticks (for a double batch). First, dissolve the sugar in an equal amount of water in a medium saucepan by cooking it over medium heat. Now the sugar has dissolved and the syrup is clear. Once dissolved, add the cinnamon stick(s) and the grated orange peel (I used a microplane for a really fine zest) and bring it to a boil. I scored these cranberries at the Farmer's Market in St. Paul from an exclusive cranberry grower for $5. Now, mix in the cranberries and cook until they start to pop. Be careful looking in the pan in case one might pop you in the eye. Seriously! Besides hearing the pop you will notice the cranberries start to crack open. Turn off the heat and let the mixture cool. Then discard the cinnamon stick(s). Pour into a container that has room for more liquid. I used this very large, 4 c. measuring cup. Now add the first addition of light rum (the 1/2 or 1 c. amount, depending on your batch size) and chill. Once chilled, strain into a pitcher (or similar large measuring cup) setting aside the cranberries for later use. Here is the dark rum and the light rum. Add the dark rum (I decided to use a 2 cup measuring cup for this task, since I will be assembling 3 portions of 2/3 c. liquids) and the second addition of light rum (the 6 or 12 T. amount, again depending on single or doubling the recipe), as well as all the cranberry and lemon juices. Oops, I forgot about the lemon juice...so I put it in a separate cup. Next year, use the 3 cup measuring cup. Here's the lemon juice, on it's way to 2/3 of a cup. Pour the rum and juice mixture into the reserved cranberry liquid mixture (the one that was cooked in the pan and that you previously strained out the cranberries and zest). Chill again until it's really cold. Here's the whole concoction. So a double batch makes about 4 cups of daiquiri. A little goes a long way though. One and you are feeling good. Two might be the cut-off point, depending on the relative. Serve in martini or other festive glasses over crushed ice. Add reserved cranberry garnish and enjoy. Cheers!
Fall Farmer's Markets offer a variety of vegetables different from any other time of the year. Two recent trips to the St. Paul's Farmer's Market provided opportunities to hunt for gourmet food items and more. It's a great way to support local farmers while also saving a few dollars compared to shopping at the grocery store. Did you know that the St. Paul Farmer's Market was voted #5 out of 101 Best Farmer's Markets in the United States by The Daily Meal? http://www.thedailymeal.com/101-best-farmers-markets-in-america It is a small market, less than one city block and therefore one can get in and out in less than 30 minutes. At this time of year, it is easy to fill your arms and bags for less than $40 and come home with a lot of good, fresh food. Since Thanksgiving is right around the corner, it is possible to get down there this week or next and check off some items from your list as many root vegetables will keep in a cool location until the holiday. Another favorite is Bob Otis and his free-range, happy farm animals. They are seriously the best eggs around and it is not too late to pre-order a holiday turkey. He also has a great selection of pork, lamb, chicken and beef and the long line at check-out attests to the popularity of his products. Here is a link for more information:
http://www.stpaulfarmersmarket.com/ It says the market will have special hours the day before Thanksgiving to pick up turkeys and other items. Happy shopping wherever you are. Here is a collection of light-hearted pictures I've taken over the last year or two. Occasionally they are taken on my cellphone because I encounter them in my daily travels and don't have any gear with me. In other words, they might not be the best quality. I do hope they contribute a laugh to your day. |
AuthorI am a photographer who lives in Minnesota. I blog about Minnesota, photography, music, food and miscellaneous topics. Archives
November 2016
Categor
All
|