Sunday, February 20, 2022
Saturday, January 15, 2022
January 15 2022 - No new snow since the New Year
Had a very peaceful ski tour just out the back door. The neighbor's sledders long gone, I had hundreds of acres to myself. For maximum enjoyment pleasure be sure to watch this 3 minute movie in high def.
Sunday, December 19, 2021
Saturday, December 18, 2021
Sunday, November 14, 2021
Thursday, October 28, 2021
Saturday, October 23, 2021
Monday, October 18, 2021
New Snow arrives at Coyote Bluff on Oct 18th
New Snow on October 18th - Winter has begun. With over 10" received on Donner Summit, and just 3" here at the house I am driven to change out the implements on the tractor from logging/milling mode to snow removal mode. We're all buttoned up, with 4 cords of firewood, dry and stacked, and all construction projects on the property completed.
New Movies for Summer and Fall of 2021
Welcome back to my Blog. After taking a large chunk of time off from posting here and relying primarily on Facebook to stay in touch with friends and family I have decided to stop posting on Facebook except for musical event announcements. I will forward a notice to people on my distribution list when new content has been published here. I welcome your comments and suggestions and hope that these postings are enjoyable to consume.
You can find other movies on my YouTube Channel: https://www.youtube.com/user/dgalson/videos
Eastern Sierra Tour Oct 2021
Sonoran Desert Spring 2021
Anza Borega - Spring 2021
You can find other movies on my YouTube Channel: https://www.youtube.com/user/dgalson/videos
Eastern Sierra Tour Oct 2021
Sonoran Desert Spring 2021
Anza Borega - Spring 2021
Monday, March 29, 2021
Saturday, December 28, 2019
Scallop, Bacon and Corn Chowder - One Pot Meal
I recently was exploring my cookbook entitled "Real Simple - Meals made Easy" by Renee Schettler and rediscovered this great chowder - good for a crowd or for a more intimate cold night with your sweety. This is about 25 minutes of hands-on time for a total prep time of 1 hour.
This recipe is for 4 people.
Ingredients:
5 slices of thick-cut bacon with pepper on edges
1 1/2 pounds big ski scallops (about 16)
3/4 teaspoons sea salt
1/4 tsp black pepper
1 small yellow onion, thickly sliced into half-moons
1/2 pound Yukon gold potatoes, cut into 1/2" pieces - peel if you like or wash the potato well and leave the peel on
1/2 cup dry white wine
1 cup low sodium chicken broth
1/2 cup half and half or heavy cream
4 TBSP sour cream (optional)
1 cup corn kernels, frozen or fresh (from 2 ears)
1/4 cup finely chopped fresh flat-leaf parsley
Optional Ingredients:
Super crusty country bread
Directions:
in a large, deep skillet, fry up the bacon. Don't do this part in the microwave - the key here is to gather up the bacon fat from the cooking. Don' t cook the bacon so hot that ethe fatr begins to burn, but crisp up the thick strips and set aside on some paper towel when cooked, leaving the fat in the pan.
While the bacon is cooking chop up the onion, wash and chop up the potato. prepare the corn - no need to defrost if frozen. measure out the wine, have a sip.
Rinse the scallops and pat dry with paper towel. Season with salt and pepper.
Once the bacon strips are out of the pan, drop the scallops in - careful not to spatter your dress-up clothes. Don't crowd the scallops. do in batches if need be. Cook until both flat sides are golden brown, about 2-4 minutes per side. No need to worry about cooking all the way through. Transfer the cooked scallops to a plate using a slotted spoon or tongs. Leave the liquid in the pan.
Now, drop the prepared onion into the pan full of remaining bacon drippings and scallop juice. Cook on lower heat until softened. turn as required for even cooking.
Now, add in the potatoes, wine, chicken broth, and creams. stir until sauce is smooth. Bring it to a simmer. Cover partially, and continue to simmer until potatoes are tender - about 20 minutes.
Now, add in the corn and the scallops and continue to cook for about 4 minutes. For this last cooking, segment warm the bowls over the woodstove, or fill them with boiling water. Before serving drain hot water out of the bowls.
To Serve:
Ladle into warmed bowls, and sprinkle with the crumbled bacon and chopped parsley. Place some sliced bread on a plate next to each bowl.
This recipe is for 4 people.
Ingredients:
5 slices of thick-cut bacon with pepper on edges
1 1/2 pounds big ski scallops (about 16)
3/4 teaspoons sea salt
1/4 tsp black pepper
1 small yellow onion, thickly sliced into half-moons
1/2 pound Yukon gold potatoes, cut into 1/2" pieces - peel if you like or wash the potato well and leave the peel on
1/2 cup dry white wine
1 cup low sodium chicken broth
1/2 cup half and half or heavy cream
4 TBSP sour cream (optional)
1 cup corn kernels, frozen or fresh (from 2 ears)
1/4 cup finely chopped fresh flat-leaf parsley
Optional Ingredients:
Super crusty country bread
Directions:
in a large, deep skillet, fry up the bacon. Don't do this part in the microwave - the key here is to gather up the bacon fat from the cooking. Don' t cook the bacon so hot that ethe fatr begins to burn, but crisp up the thick strips and set aside on some paper towel when cooked, leaving the fat in the pan.
While the bacon is cooking chop up the onion, wash and chop up the potato. prepare the corn - no need to defrost if frozen. measure out the wine, have a sip.
Rinse the scallops and pat dry with paper towel. Season with salt and pepper.
Once the bacon strips are out of the pan, drop the scallops in - careful not to spatter your dress-up clothes. Don't crowd the scallops. do in batches if need be. Cook until both flat sides are golden brown, about 2-4 minutes per side. No need to worry about cooking all the way through. Transfer the cooked scallops to a plate using a slotted spoon or tongs. Leave the liquid in the pan.
Now, drop the prepared onion into the pan full of remaining bacon drippings and scallop juice. Cook on lower heat until softened. turn as required for even cooking.
Now, add in the potatoes, wine, chicken broth, and creams. stir until sauce is smooth. Bring it to a simmer. Cover partially, and continue to simmer until potatoes are tender - about 20 minutes.
Now, add in the corn and the scallops and continue to cook for about 4 minutes. For this last cooking, segment warm the bowls over the woodstove, or fill them with boiling water. Before serving drain hot water out of the bowls.
To Serve:
Ladle into warmed bowls, and sprinkle with the crumbled bacon and chopped parsley. Place some sliced bread on a plate next to each bowl.
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