Hey Guys, if you have time, check out the Facebook page for Gallery 4 and see two of my feathered friends, Squeak and Beau, being extra cute and feathery.
So I can hear all you guys thinking, do I normally bring my bring my birds to art galleries? The answer is no but I was actually invited to bring my boys. A few weeks ago, my friend, Steph and I, were wondering around downtown after lunch. We ended up a Gallery 4 just looking around. There was an exhibit called For The Birds, which really spoke to me, of course.
I got to talking with the lady sitting at the front desk and discovered she was the artist who did all the bird pictures. I showed her pictures of Squeak and Beau. The artist said she always wanted to draw Cockatiels. I jokingly said if she needed live models, I would gladly bring them to the gallery. I didn’t expect to get so excited about it and say sure bring them.
So this morning, I loaded Squeak and Beau into their carry box and headed for the bus. I always love watching people’s reactions to seeing my birds. People are always are always so surprised and delighted to see them. Like there aren’t birds flying around everyday. I’ll admit my birds are exceptionally cute and feathery but not all that unusual.
I was a little worried about how they would behave in a strange environment around so many strange people after an unusual, for them, bus ride. Squeak and Beau amazed me, as usual. Once my friend, Steph, arrived and they got out of their travel box, they were exemplary gentlemen. Squeak even let Marcy, the artist, take pictures and he hate cameras and phones with a mad passion.
Squeak and Beau enjoyed waddling around the gallery and looking at the pictures with me and Steph. They enjoyed the attention, not only from Marcy, but from every person we came across who realized I had birds in that box. It was quite the enjoyable way to spend the afternoon.
adapted from I Heart Umami
1 1/2 lb chicken thighs with skin on
salt and pepper, taste
Toasted white sesame seeds, optional
Chopped scallions, optional
1 1/2 tsp ghee
3 1/2 TBS coconut aminos
1 TBS fish sauce
2 TBS apple cider vinegar
1 tsp fresh grated ginger
1 tsp grate fresh garlic
Pat and dry the thighs and remove the bone. Lightly season the chicken skin with salt. Heat the 1 1/2 teaspoons ghee over medium-high heat. Add the chicken skin side down. Fry until the skin is crispy about 10 minutes. Flip the chicken thighs and fry until cooked through. Set the chicken aside and wipe out the pan .
To make the sauce, add the coconut aminos, fish sauce, apple cider vinegar, ginger and garlic to the pan. Heat the sauce over medium to medium-low heat. When the sauce starts to get thick, add the chicken back to the pan. Coat the chicken with the sauce.
Wait 5 minutes before slicing the chicken. Sprinkle with sesame seeds and chopped scallions, if you want.