Thursday (25-November-2021) — New Jersey

Happy Thanksgiving.

Birds of the day viewed at the birdfeeder and in the backyard: Blue Jay, Tufted Titmouse.

Birds of the day. Individual images in the slideshow are available in my PhotoShelter Gallery.

Continuing to learn how to use the Labpano Pilot EE 360 camera. This time I set it up to record me cooking a duck for my Thanksgiving Dinner. The time-lapse was set for 20x (0.6 seconds/frame) @ 4K (3840 x 1920). The battery ran out at ~99 minutes, even though I had the USB-C connected to an external battery. When I checked online, it appears that the USB-C power source needs to be a USB-PD fast charger. The 4K equirectangular video was processed using Premiere Pro with the GoPro FX Reframe plugin for the rotating Little Planet video. Since the time-lapse video stopped recording before I finished cooking, I’ve provided a still image of the Thanksgiving Roasted Duck Dinner for One. Beets and Onions from Clifford Family Farm, Duck and Mushrooms from Zell’s Farm, Brussel Sprouts from Whole Foods, Wild Rice from Minnesota.

Thanksgiving Duck Dinner. (David J Mathre)
Thanksgiving Dinner. Image taken with a Leica SL2 camera and 24-90 mm lens (ISO 400, 24 mm, f/2.8, 1/40 sec). (David J Mathre)

Daily Electric Energy Used (65.9 kWh) from Sense. Daily Solar Electric Energy Produced (25.9 kWh) from Sense and SolSystems. Sunny, some clouds, but cold. Geothermal HVAC heating the house. Deficit of 40.0 kWh.

Wednesday (25-November-2020) — New Jersey

Cooking for Thanksgiving

I cooked a Habanero Brined Turkey a day early. The recipe was adapted from one I found online. My modifications include using ten air-dried Habanero chilies and six ounces of peeled garlic. Both were ground up using an immersion blender in the brine solution. The ten pound turkey was brined for 48 hours in the refrigerator. The turkey was removed from the brine solution and allowed to dry overnight in the refrigerator. The cavity of the turkey was stuffed with two stalks celery, two onions, six ounces of peeled garlic, and five dried habanero chilies (all chopped in a food processor). A basting solution was prepared from eight ounces of duck fat and four dried habanero chilies (ground up in the duck fat using an immersion blender). Part of the habanero infused duck fat was used to coat the turkey, part injected into the turkey, and the remainder saved to baste the turkey while it was cooking. The turkey was covered with aluminum foil and placed in a pre-heated 400°F oven. After 45 minutes the aluminum foil was removed, and the turkey basted with the habanero infused duck fat every 30 minutes. The turkey was removed from the oven when the internal temperature was 165°F and allowed to rest covered for one hour.

Thanksgiving Habanero Brined Turkey. (David J Mathre)
Habanero Brined Turkey. Image taken with a Leica SL2 camera and 50 mm f/1.4 lens lens. (David J Mathre)

Daily Electric Energy Used (54.7 kWh) from Sense. Daily Solar Electric Energy Produced (20.1 kWh) from Sense and SolSystems. Cloudy. Geothermal HVAC system on. A deficit of 34.6 kWh.

Thursday (22-November-2018) — New Jersey

Backyard Autumn Nature and Thanksgiving in New Jersey.

Blue Jay, Water Droplets, and Thanksgiving Dinner.

Thursday (27-November-2014) — Florida

Gone to See Florida 2014. Day 3: St. Petersburg & Fort De Soto Park.

Sunshine Skyway Bridge at Dawn from the East Beach at Fort De Soto Park. Image taken with a Leica T camera and 18-56 mm lens (ISO 400, 56 mm, f/7.9, 1/250 sec). Raw image processed with Capture One Pro 8, Focus Magic, and Photoshop CC 2014.

alt_title. (David J Mathre)
Sunshine Skyway at Dawn on Thanksgiving from Fort Desoto Park in St. Petersburg, Florida. (David J Mathre)