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Spring Light 2
© SEFA
(copyright information)
Uploaded: 04/05/08 6:22 PM GMT
Spring Light 2
Views: 675
Dlds: 127
Status: active
Dlds: 127
Status: active
Gallery:
Photography->Nature
As I was standing there enjoying the view and trying to get some photos, theese two Canada Geese arrived. This was the closest I could get without scaring them away.
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.tickingspider
04/05/08 6:39 PM GMT
Two cracking shots Susanne and what a flavour of the impending Spring they give. The Geese look like they've just arrived and are sizing up the place for a little R&R, maybe a nest even? Beauty. Tommy
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I may not have gone where I intended to go, but I think I have ended up where I needed to be.
- Douglas Adams
I think this is slightly better than the first as I am a sucker for geese and ducks. I also like those trees and the outline of their trunks against the waters. The reflections also I think always add that certain something. Well done!
Ann
Ann
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Nice again! Good to get those geese in there. Glad you never scared them.
Ian :)
Ian :)
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Save the Cheerleader......Save the World!
Ians gallery
I think I prefer this one of the two. The foreground branches and the geese add interest, but the sky reflection was better in the other. Both very good pictures.
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Life can only be understood backwards; but it must be lived forwards.
Soren Kierkegaard (1813 - 1855)
Crysophilax's Gallery and Web Page
I too like your picture and for the reasons already expressed. I also like the giant rock as it anchors the left side of the the photo.
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If you have some extra time, please visit my gallery
Even better! I like the rich shadows of the trees and the goose. Wonderful image Susanne.
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For prints, cards and t-shirts of my paintings and fractals, please go here .
Supper!! Sa-weet!!
Roast Port Glazed Goose with Tawny Port Gravy
credit: Emeril Lagasse, 2001
1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Tawny Port Gravy, recipe follows
Goose Fat-Roasted Potatoes, recipe follows
Preheat oven to 400 degrees F.
Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
Port Gravy:
2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water
In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups
Goose Fat Roasted Potatoes
2 pounds fingerling potatoes
1 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup goose fat, or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish
Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
Preheat oven to 400 degrees F.
Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs. Yield: 4 servings.
8~O
I'm soooo BAD!!
Mmmmmmm, goose me!!
Roast Port Glazed Goose with Tawny Port Gravy
credit: Emeril Lagasse, 2001
1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Tawny Port Gravy, recipe follows
Goose Fat-Roasted Potatoes, recipe follows
Preheat oven to 400 degrees F.
Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
Port Gravy:
2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water
In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups
Goose Fat Roasted Potatoes
2 pounds fingerling potatoes
1 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup goose fat, or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish
Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
Preheat oven to 400 degrees F.
Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs. Yield: 4 servings.
8~O
I'm soooo BAD!!
Mmmmmmm, goose me!!
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Why do the pictures come out square when the lens is round?? Picture Purrrfect .
Excellent work Susanne! Lovely wildlife capture. +fav'd
Joanie
Joanie
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Life is the pits sometimes, but God and your friends are always there to help you through it.
Another excellent photo Susanne. I'm glad I didn't have to choose between them. I can admire them both. You had a good day shooting. Congratulatiions.
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I'll meet you at the edge of the sunlight, just behind the shadows. The Ghost
Wonderful Susanne. Very well done, and geese are the final touch.
♫ :)sandi ♪
♫ :)sandi ♪
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Nature in all her glory is my uplift on life.
Let me know when the dinner is ready. Is this what I will see when looking out your dining room window? You got another beauty, here. I love the whole scene, and the geese look like they will taste just great.
Jim
Jim
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I'd rather be here, than where I'm at
~ My favorite one Susanne...great capture!
:)
:)
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~Seek the wonder of every day~ *****
My Gallery
Looks like they are about ready to set up housekeeping. Great capture.
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"Any society that would give up a little liberty to gain a little security will deserve neither and lose both." -- Benjamin Franklin
Another gorgeous Spring image:) Well done!
Deborah
Deborah
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" I' ve seen the sunrise in a thousand ways, I' ve seen the wonder of a summer storm, I' ve seen a mountain that touched the sky...... " Chris De Burgh
Very nice view,colors and geese view,very good and pleasant nature photo.
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Very nice, I like the strong straight verticals of the trees and the geese to the right of the frame.
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"The tree which moves some to tears of joy is in the eyes of others merely a green thing which stands in the way." William Blake
Another lovely scene with the trees in a row - You seem to have a lot of green already.
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If practice makes perfect and nobody is perfect, then why practice?
Now Randy has really got me hungry with recipes. Excellent capture Susanne ... I love how you composed the natural framing of the scene with the tree branches.
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Life is not measured by the number of breaths we take, but by the moments that take our breath away ~ George Carlin
great perspective.... great recipe,but i think i like them on the image better...less calories:)
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Another beautiful capture. I like the geese - I'm glad you included them. Very nice.
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Pretty!
Michael.
Btw- dont cook Geese- they may cook you instead....(regards to recipe above)
Michael.
Btw- dont cook Geese- they may cook you instead....(regards to recipe above)
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How do I get back to Toon Land?
Well, you do not scare me SEFA! *lol* You can take a photo of me anytime if you make me as pretty as this one!
/Helena
/Helena
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Tiddelipom