Horan often finds portraiture to be quite mysterious. Is seeing a powerful portrait truly witnessing the unfolding of the inner self in front of a lens? Or do viewers also project their interpretations onto, and in this case, anthropomorphize, the images? After photographing so many sheep (and countless humans), he still doesn’t know.
Of course sheep have an “inner self”, Horan just needs to spend a little more time with his subjects.
Anyway, I’m surprised there’s no wardrobe or makeup credits!
William Furley and Victor Gysembergh bring together in a new edition the papyrus fragments of ancient Greek manuals of extispicy, that is, the inspection of animal entrails to predict the future. From art and literature we already know that the practice was important throughout the historical period in military and civic life, representing a widespread and respected way of taking the omens before embarking on any venture. Now, for the first time, the papyrological texts relating to this branch of the ancient mantic art have been collected, reedited and interpreted. The results show a refined and arcane art relating to the parts and appearance of the sheep’s liver expressed in a symbolic language all its own. In particular the authors examine the question of the degree to which this Greek pseudo-science derives from Mesopotamian extispicy, as has often been claimed.
An opera with sheep and a blimp… just wow. I was asked by the wrangler if I could rent them 100 sheep for the production. They’d stay in a “hotel” in NYC. Unfortunately, we’re way too small.
Here’s how I head about it:
I am from All-Tame Animals, an animal agency here in New York City that provides every sort of animal for use in film, theater, opera, photography, etc. Please check us out at www.alltameanimals.com. We are legit, long-established, and have great relationships with the ASPCA and NYC Dept. of Health.
We are currently scouting for 100 sheep to be used from March 19-30 for a performance of DeMetarie, an opera that was successfully performed last year in Germany.
In this episode we try out some typical street food from Turkey named kokoreç. It’s made with several kinds of lamb or goat organs, wrapped in the intestines. This may sound gross to some people and kokoreç is even forbidden to sell in the European Union, but it’s actually quite delicious.
This recipe for spit-roasted lamb on yumdom.com was submitted by Ted Christou, a Greek-American who has spit-roasted a whole lamb at Easter for more than 20 years. Together with his family, he has perfected the technique for tender-roasting a lamb stuffed with herbs and wine-soaked bread.
A fantastic way to prepare boneless lamb shoulder. This recipe was sent to us by one of our customers
One 2 Lb boneless lamb shoulder (tied or cut into large cubes)
1 Tbs Olive Oil
1/2 Tablespoon Tomato Paste
Salt and Pepper
1/2 Cup Red Wine
1 Onion Chopped
3 Sprigs Thyme
6 Garlic Cloves Minced
1 Sprig Rosemary
1 Carrot Chopped
1 Bay Leaf
2 Shallots Minced
5 Cups Chicken Broth
1 Celery Stalk Chopped
Preheat oven to 325° F
1) In a heavy ovenproof pot with a lid, heat the olive oil over medium high heat – season lamb with salt and pepper and add to the pot and brown well on all sides about15 minutes – transfer lamb to a platter.
2) Reduce heat to medium and add onions, garlic, shallots, carrots and celery to pot. cook the vegetables stirring occasionally until softened about 6 minutes. Stir in tomato paste and cook for a minute. Add the wine and stir, scraping bottom of the pot to loosen browned bits, and simmer until the wine is almost gone.
3) Return lamb to the pot along with juices and add the thyme, rosemary, bay leaf and enough broth to almost cover the meat. Bring to a simmer over high heat, cover the pot and transfer to the oven. Cook, turning once about halfway through until the lamb is very tender – about 2 to 2 1/2 hours.
4) Transfer meat to cutting board and pass liquids thru a fine mesh strainer into a wide saucepan, pushing down on the solids. Bring liquid to simmer and reduce until it has thickened – about 30 minutes.
This adorable, petite lamb was born on March 26. She was one of three.
Unfortunately, Mama Ewe forgot about her as she delivered her other two.
Rescued by us, she has been pampered for 14 days, is playful and strong. We’ve nicknamed her “The World’s Smallest Easter Lamb”.
We would love to see her adopted into a loving home, where she can double as a family pet and help with the gardening once the grass get growing.
Please let us know through our contact page if you are interested in fostering this sweet little lamb. We are about 2 hours South of Albany, NY.
Suggested retail price: $50. Shaun is scale, not for sale!
Garry at the Mountain Brook Inn selected our ground lamb for his superb Shepherd’s Pie dinner on February 22nd, 2014.
For this event, Annette & I made reservations. And so had the pleasure of not only sampling Garry’s cooking, but the amazing feeling of seeing a large dinning room full of people enjoying what we work so hard producing here on the farm.
Basque style slider-size lamb burgers from the book “Pintxos” by Gerald Hrigoyen. Our personal favorite ground lamb dinner from the grill.
1 pound ground lamb
1 tablespoon cumin seed
2 tablespoons Aioli or garlic mayonnaise
1/2 teaspoon coriander seed
1/2 teaspoon fennel seed
4 small brioche, bun, or pita bread
2 tablespoons oil
1 shallot, thinly sliced
1 small tomato
4 small lettuce leaves
3 cloves garlic (optional)
1) Grind cumin to fine powder. Transfer 1/2 teaspoon of cumin to a small bowl and add the Aioli, mix well and set aside.
2) Grind the coriander and fennel to fine powder. Mix in the remaining cumin. 3) Combine the spice mix with the ground lamb, and knead lightly. Divide the lamb into 4 patties. 4) Fry with oil, or grill the patties until brown, turn and brown the other side. 5) Lightly toast the brioche, spread the Aioli. Add a layer of shallot slices. Top with burger, tomato, and lettuce.
Summer is coming to a close, and it’s time to get the flock ready for winter. Everyone gets a haircut and the grazing paddocks change. During the fall and early winter the grass grows slowly, so the paddocks need to be much larger to supply enough food for the herd. Even after a few snow showers, there’s still some grazing to do…. but it won’t last too long.