u/EngineeringSeveral63

I was gifted this beautiful pelican, and I would love to learn more about it. There are no markings on it. I did an AI search and it told me it might be made by an artist named Koopy. I see that most of Koppy’s pelicans were 21 inches high and had glass eyes. I also read that he did previous larger pieces for Disney that were usually signed Disney. It’s an unusually large piece to have for a home. It seems more like a commercial piece made for somewhere like a museum or amusement park. But this is mostly speculation and AI searches. If anybody can help me with identification or recommend somewhere else to look, I would really appreciate it.

I was recently gifted this beautiful pelican. There are no markings on it anywhere. I do know that it is over 20 years old. I’m guessing it’s at least 1070’s or earlier. AI searches said that it could be made by an artist named Koppy. Although it does resemble a Koppy, it does not have glass eyes, and it is bigger than most of his carvings. If anyone can help me find more information on this so I can establish a value I would appreciate it.

I want to share our experience to help out others who are apprehensive to go with quartz countertops. We did our kitchen in citrine Della Terra quartz from Arizona tile and we couldn’t be happier. At first, I was a little worried because I’d read a lot about how quartz can stain easily. I decided to purchase an extra piece so that I could test it. I tried everything I could think of but was not able to stain this countertop (Turmeric left a slight stain that was super easy to get out). It’s super durable. We can stand on it when needed and it doesn’t crack. I can’t speak to all courts manufacturers, but this Delterra from Arizona tile is a terrific product.

I removed the seashell, it was making the picture seem crooked. Trying to decide if the picture should be hung a little lower.

I need help choosing between these two different colors of Flooring. My sofa is gray my walls have a little grey in them. The pictures in the kitchen are both the lighter flooring. It’s just different angles.

I had so much fun finally making lumpia. I used pork, carrot, cabbage, red onion, garlic, ginger, green onion, oyster sauce, soy sauce, sesame oil, salt, and white pepper, flour, eggs. I cooked the filling first and let it cool so that my paper stayed nice and crispy. I wish I would’ve tried these years ago. I can’t wait to experiment with different versions. I served them with lettuce, mint cilantro, carrot, and cucumber along with a vinegar sauce and an oyster sauce.

The tag said it was a Mini Cristal orchid. Has anyone ever had success at raising a mini Phalaenopsis like this? I just love it and I hope to keep it alive.

Korean meatballs were absolutely delicious. The sauce was especially yummy. I will be finding new uses for it. I served it with fried cabbage and cucumber salad. I served the sauce on the side in case it was too spicy for some people. I also used half pork and half beef and cooked them in vegetable oil.
Recipe:

Korean Meatballs

Ingredients
500g (1.1 lbs) beef mince (I used half pork half beef)
3 spring onions, finely sliced
3 cloves garlic, finely grated
2.5cm (1in) piece fresh ginger, finely grated
1 egg, lightly beaten
1 tbsp brown sugar
35g (⅓ cup) dried breadcrumbs
20ml (1 tbsp) soy sauce
1 tbsp Gochujang
Sea salt and black pepper, to season
1 tbsp peanut oil (I used vegetable oil)
Sliced spring onions, toasted sesame seeds, steamed rice, to serve

Sauce
4 cloves garlic, finely grated
60ml (¼ cup) Gochujang
80ml (⅓ cup) Soy sauce
125ml (½ cup) beef stock
75g (⅓ cup) brown sugar
40ml (2 tbsp) rice vinegar
2 tsp cornflour (cornstarch)
20ml (1 tbsp) water
Sea salt, to season

Method
Step 1: Prep the meatballs
combine mince, onions, garlic, ginger, egg, sugar, breadcrumbs, soy sauce and Gochujang in a large bowl. Season with salt and pepper and mix until just combined.
Form mixture into tablespoon sized meatballs.
Step 2: Cook the meatballs
Heat oil in a large frying pan over medium heat.
Cook meatballs for 8-10 minutes, turning to brown all over. Transfer to a large plate.
Step 3: Cook the sauce
Add the garlic to the pan and cook for 30 seconds. Then add Gochujang, soy, stock, sugar and vinegar. Bring to a simmer, stirring occasionally.
Make a slurry with the cornflour and water, then stir this into the sauce and cook, until sauce thickens.
Step 4: Finish and serve
Return the meatballs to the pan, tossing to coat well, and cook for 1-2 minutes until warmed through.
Serve meatballs on steamed rice, sprinkled with extra spring onions and sesame seeds.
I served it with some stirfry, cabbage, and cucumber salad as well.