I thought all the hubbub was a little silly. I lived through an eclipse before, no bigs. I thought it was adorable when I heard my General Manager Megan, was road tripping with her entire family to the perfect viewing site in Wyoming. Pretty cute.
And then it happened. Not where we are, but on the television. And, I admit it was very exciting, special even. The drop in temperature, the animal reactions, the darkness. My beekeeper friend in Oregon, said all the bees went back to the hive, the horses, back to the barn. I guess for two minutes, then they turned around and went back out!
I collected some powerful photos. Have a look see.
Michael Shainblum took this amazing snap, staged but unedited. Magnificent!
The two below are from NASA. I love when I feel small in the world.
Of course, there was an eclipse wedding, beautifully captured by Valerie & Co.
Megan’s review: TOTALITY WORTH IT!!
Keep looking up Megan!
I’ve been eating these a lot lately.
It’s going to be one of those recipes I talk through, because I haven’t been able to fine tune amounts. I only have a recipe for a crowd, but they are super simple and easy peasy lemon squeezy.
That bowl above is the complete recipe, ready to patty up.
This is how it happens.
Put about 2 cups cooked rice in a mixing bowl with a well cooked mirepoix of vegetables typically one carrot, one small onion, rib of celery seasoned with fresh herb, I like bay, thyme and fresh parsley. Make sure the carrots are soft.
Season it up with 1 teaspoon of salt and 1/2 a teaspoon of pepper, granulated onion and garlic, a pinch of dried thyme and mix it all together till evenly distributed.
Sprinkle on 1/4 cup of flour or ground oats and mix with your hand. Gradually add more until the batter sticks together when you give it a squeeze.
I like to add grated cheeze or sautéed mushrooms and green onion or chive, too.
I also squeeze in a little ketchup, my secret ingredient.
Press the batter firmly together into fritters of desired size and fry them up in a pan with olive oil or Earth Balance.
We like to serve them with this creamy mushroom gravy.
It’s a sturdy little nugget of goodness.
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