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Old 08-18-2014, 08:26 AM   #20801
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(((Hugs CCL))) My condolences
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Old 08-18-2014, 02:39 PM   #20802
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Cat lady I am sorry for your loss.

Josie
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Old 08-18-2014, 03:47 PM   #20803
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Yes CCL, so sorry to hear of your loss.
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Old 08-18-2014, 03:51 PM   #20804
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My condolences, CCL.
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Old 08-18-2014, 04:50 PM   #20805
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Ehhh...crying. A family member, my last uncle passed, so I'm not feeling whatever...good night.
So sorry for your loss. My husbands last uncle just died last week, such a loss.
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Old 08-18-2014, 06:03 PM   #20806
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Again today I took two Vicodin and sure enough my innards were filled with excess energy. So I finished the job I started yesterday. (see post #22437) The only piece of furniture that didn't get moved was my craft cabinet. Rosie and Clunky really got a workout today. But I am happy with the end results. The whole room has been turned around. It is the way I wanted it in the first place. I now can sit and do my needlework in the proper light without having shadows on my work. It has been 1.5 years since my eye surgery and unless I have the proper lighting, I find it hard to do the things I enjoy doing.

So, now I am going to attempt to eat something. The Pirate is going to make baked pork chops with seasoned rice. No veggies tonight. I will be lucky to get one pork chop down. But I will try. The Pirate said that sometimes an opiate will affect your appetite. I don't know if this is true or not, but I will try to eat.
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Old 08-19-2014, 05:08 AM   #20807
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I revisited my usual restaurant, where quality is assured, the Cafe Rouge chain. Do you have them in US? French cooking.

I had my fav dish there - the duck confit with gratin dauphinois, al dente mangetout and a good cherry and port thick sauce. It was great to reassure myself that this is how duck confit should be (after my recent disastrous, oversalted, experience).

I did realise though that I think I prefer my recipe version of it. I have an excellent recipe where you marinade the legs in salt, garlic, bayleaves and thyme (or sage) overnight and slowly simmer the next day, with a little white wine, for 2 hours. It is one of the most tastiest dishes I have ever eaten. Looks plain but tastes divine.
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Old 08-19-2014, 05:20 AM   #20808
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DH #1 loved duck. I find it just too greasy. No matter how you cook it. But I will say, for the few times I have had home fries, (boiled and cut up potatoes) the best I ever had was when they were sautéed in duck fat. Done right, they were not greasy, and made my breakfast. Served with breakfast sausages and poached eggs on toast, what more can I say.
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Old 08-19-2014, 05:52 AM   #20809
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DH #1 loved duck. I find it just too greasy. No matter how you cook it. But I will say, for the few times I have had home fries, (boiled and cut up potatoes) the best I ever had was when they were sautéed in duck fat. Done right, they were not greasy, and made my breakfast. Served with breakfast sausages and poached eggs on toast, what more can I say.
Yes this sounds like duck confit.

Re. greasiness...have you tried/had duck where the skin was first pricked (with a fork)? Lets out the oils. Also if the whole duck is roasted on a rack, the fat drips away - great for roast potatoes.
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Old 08-19-2014, 08:53 AM   #20810
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Visiting Blowing Rock nc for a couple days. This town exudes charm, and being on top of a mountain there are stunning views!

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