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The Meaning Behind the Geese in P. Buckley Moss Art
There is something deeply moving about the Canada geese in P. Buckley Moss artwork. In her visual language, they are more than part of the landscape. They become symbols of loyalty, love, providence, and quiet watchfulness. Some feel romantic. Some feel peaceful. Some feel like home.
In this collection, each piece offers a different emotional note, from enduring partnership and gentle companionship to stillness, protection, and the calm beauty of a room shaped around meaningful art. As you look through them, notice which one speaks to you first and what feeling it brings with it.
Forever Love
A devoted pair of geese stands together in a warm glowing landscape, turning this piece into a beautiful expression of lifelong partnership and enduring love. There is a quiet steadiness here that feels grounded and lasting, the kind of bond that does not need fanfare to be felt.
What relationship in your life does this kind of steady devotion remind you of?
Goose On Shore Painting
A solitary goose stands at the water’s edge in a scene that feels peaceful, reflective, and quietly strong. This piece carries the kind of stillness that invites you to slow down and breathe. It feels self-possessed, calm, and untroubled by noise.
Does this piece speak to you more as a symbol of peace, independence, or inner calm?
Geese Pair Painting
Set against a glowing autumn landscape, this graceful pair brings warmth, companionship, and the beauty of moving through life together. It feels rich with shared history, the kind of connection shaped over time and held through changing seasons.
What do you feel first when you look at this piece: love, comfort, or shared history?
Gloria
A young girl stands between two geese in a scene filled with harmony, balance, and gentle companionship. There is innocence here, but also reassurance. The geese feel almost like quiet guardians, shaping the scene with tenderness rather than force.
Does this artwork make you think of innocence, protection, or the quiet comfort of connection?
Evening Patrol
Two geese stand vigil in a snowy landscape, giving this piece a feeling of guardianship, loyalty, and calm at day’s end. It is a quiet kind of strength, not flashy, not loud, just present. The feeling is one of protection and companionship in the fading light.
Do you see this piece as watchful, protective, or reassuring?
Room Decor Spotlight: A Snowy Morning in the Valley Space
This serene living space shows how one panoramic artwork can become the calm focal point of a room, surrounded by soft neutrals, clean lines, and a restful sense of balance. It is a reminder that meaningful art does more than fill a wall. It changes the atmosphere of the room around it.
Could one meaningful piece like this change the entire mood of a room in your home?
What Do Geese Mean to You?
In P. Buckley Moss artwork, Canada geese seem to carry more than form and movement. They carry memory, partnership, stillness, and the comfort of being watched over. That is part of what makes them so lasting. They do not simply fill the scene. They hold it.
When you see geese in art, what feeling comes first for you: love, loyalty, home, peace, or protection?
Quick, easy, and family-friendly, our first recipe of 2021 is from the Food Network Comfort Food Collection! This surprisingly simple and delicious cauliflower alfredo sauce with pasta and shrimp is perfect for a quiet, comforting meal at home. It might even be a fun way to get everyone into the kitchen and away from their computers. Bon appétit
Ingredients
- Sea salt and coarsely ground black pepper
- 2 cups cauliflower florets
- 1 pound fettuccine noodles
- 1 cup 2 percent milk
- 3 tablespoons unsalted butter
- 1 clove garlic, lightly smashed
- 1 1/2 cups grated Parmesan
- Olive oil, for searing the shrimp
- 15 to 20 peeled medium shrimp
- Chopped fresh parsley, for garnish
Directions
- Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
- Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
- Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
- In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
- Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
- Use tongs to remove the pasta from the water and transfer it to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.
Let us know if you cook up this delicious meal by sharing your food pics in the comment section below. #CGGcrave-worthy
Source: https://www.foodnetwork.com/recipes/katie-lee/cauliflower-alfredo-sauce-3278457
Christmas Light Sugar Cookies + Frosty Family Christmas
Let Art Inspire
Christmas Cookie + Ornament Countdown: November 27th
By Canada Goose Gallery
INGREDIENTS
3 c. all-purpose flour, spooned and leveled, plus more for surface
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 oz. cream cheese, at room temperature
1 c. sugar
1 large egg
1 tsp. pure almond extract
1/2 tsp. pure vanilla extract
1/2 recipe White Vanilla Frosting
Candy: Blue, white, and green candy balls; crushed blue starlight mints; silver and white dragées; mint M&M’s; white sanding sugar; blue and green Sixlets; crushed green and blue rock candy; white nonpareils; shoestring licorice
This ingredient shopping module is created and maintained by a third party and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Whisk together flour and salt. Beat butter, cream cheese, and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg and extracts. Gradually beat in flour mixture until combined. Divide dough in half, flatten into disks and wrap in plastic wrap. Chill at least 1 hour.
- Heat oven to 325 degrees F. Line two baking sheets with parchment paper. On a floured surface, roll one disk of dough to 1/4″ thick. Cut cookies with a 3″ light bulb–shaped cookie cutter. Make a hole in the top of each cookie with a skewer.
- Bake until edges are golden brown, 11 to 12 minutes. Cool on pan for 5 minutes; remove to a wire rack to cool completely. Repeat with the remaining dough. Re-roll and cut scraps once.
- Spread a thin layer of frosting on each cookie. Decorate with candy. Thread licorice through holes for the wire.
Melt-In-Your-Mouth Pumpkin Cookies Recipe
At home this Thanksgiving we can bake these melt-in-your-mouth pumpkin cookies!
prep time 30 MINUTES
cook time 10 MINUTES
Ingredients
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 15-ounce can pumpkin
- 4 cups all-purpose flour
Frosting
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 3 to 4 cups powdered sugar (add until desired consistency/firmness)
- ground cinnamon sprinkled on top (optional)
Instructions
Instructions- Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds.
- Add granulated sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
- Beat until combined.
- Beat in the eggs and 2 teaspoons of vanilla until combined.
- Beat in pumpkin. Beat in as much of the flour as you can with the mixer.
- Stir in the remaining flour with a wooden spoon.
- Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes or until tops is set.
- Transfer to wire racks to cool.
For frosting:
- In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth.
- Transfer to a medium bowl.
- Stir in milk and 1 teaspoon of vanilla.
- Beat in powdered sugar until smooth.
- Spread frosting on cookies.
- Sprinkle with additional cinnamon if desired.
INGREDIENTS
- 1 bottle red wine
- 1 c. apple cider
- 1 c. cranberry juice
- 1/3 c. sugar
- 1 c. fresh cranberries
- 2 oranges, peels, and juice
- 2 whole cinnamon sticks
- 1 tbsp. whole cloves
- 1 tbsp. star anise
DIRECTIONS
- Combine wine, cider, cranberry juice, sugar, cranberries, the peel from 1 orange, the juice of 1 orange, cranberries, cinnamon sticks, cloves, and star anise in a slow cooker.
- Stir to combine.
- Cook on high until warm, about 30 minutes.
- Serve warm and garnish each glass with a piece of orange peel.
INGREDIENTS
- 1 bottle red wine
- 1 c. apple cider
- 1 c. cranberry juice
- 1/3 c. sugar
- 1 c. fresh cranberries
- 2 oranges, peels and juice
- 2 whole cinnamon sticks
- 1 tbsp. whole cloves
- 1 tbsp. star anise
Cookie of the Week: Cinnamon-spiced sugar cookies with browned butter frosting
Keyword: fall cookies, pumpkin cookies
Super cute pumpkin-shaped sugar cookies…soft, sweet, loaded with cinnamon flavor, so delicious and so easy! Because it’s basically October…and time for all things pumpkin!
prep time 20 minutes
cook time 15 minutes
total time 35 minutes
servings 60 cookies
calories 123 kcal
INGREDIENTS
3 sticks (1 1/2 cups) unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
2 eggs, at room temperature
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
BROWNED BUTTER FROSTING
1 stick (1/2 cup) salted butter
2 cups confectioners sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
cinnamon sugar, for sprinkling
INSTRUCTIONS
1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.
2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
3. preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.
4. To make the frosting. Add the butter to a medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool for 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to thin the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle but think enough to hold it’s shape.
5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin “leaves”. Sprinkle lightly with cinnamon sugar. Keep cookies covered in an airtight container for up to 4 days.
Let’s Celebrate Thanksgiving with ideas and recipes to comfort and inspire us!
INGREDIENTS for SKILLET CORNBREAD
For the Honey Butter
1/2 c. (1 stick) unsalted butter, at room temperature, plus more for pan
2 tbsp. pure honey
Kosher salt
For the Cornbread
1 c. fine cornmeal
1 c. all-purpose flour spooned and leveled
1/4 c. sugar
1 tbsp. baking powder
1 tsp. kosher salt
1 c. whole milk
2 large eggs
6 tbsp. (3/4 stick) unsalted butter, melted
DIRECTIONS
1. Make honey butter: Use a fork to smash and stir together butter, honey, and salt in a bowl until well combined. Cover and refrigerate at least 30 minutes.
2. Make cornbread: Preheat oven to 425°F. Grease a 10-inch cast-iron skillet or 8-inch square baking dish. Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. In a second bowl, whisk together milk, eggs, and butter. Add wet ingredients to dry ingredients and stir just until combined. Transfer batter to prepared pan.
3. Bake until top is lightly golden and a toothpick inserted in center comes out clean, 15 to 17 minutes. Cool in pan 10 minutes. Serve warm with honey butter alongside.
Please share your finished cornbread on Facebook here
Thanksgiving Cookie Countdown has begun!!
This week’s newsletter started off our Cookie Countdown Season!
We hope you enjoy this delicious recipe. Let me know how they come out.
Post a pic on Facebook: https://www.facebook.com/pg/CanadaGooseGallery/
Here is the Recipe: Pumpkin Spice Cut-Out Cookies
prep
- cook
- inactive
- total
- yield 2 dozen cookies
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice
- 1 cup Crisco® all-vegetable shortening (1 baking stick)
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
For the Thin Icing:
- 2 cups confectioners’ sugar, sifted
- 2 tablespoons warm water, more if needed
- 1/8 teaspoon salt
- Food coloring, optional (see post for more on how I decorated these cookies)
- For the Thick Icing:
- 2 teaspoons lemon juice
- 2 egg whites
- 4 cups confectioners’ sugar, sifted
- Food coloring, optional
Instructions
For the Cookies:
- Preheat oven to 350 degrees (F). In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin spice until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the shortening and sugar and beat on high speed until light and fluffy, about 3 to 5 minutes, scraping down the sides of the bowl as needed. Beat in the egg, milk, and vanilla. Reduce the mixer speed to low and gradually beat in the flour, mixing just until combined.
- Using lightly floured hands, divide the dough in half. It will be a little crumbly, but will easily come together when pressed. On a lightly floured work surface, roll each half to a 1/4-inch thickness for crispy cookies or 3/8-inch thickness for softer cookies.
- Cut with 3-inch candy corn and pumpkin shaped cookie cutters. Carefully place cookies 2 inches apart on prepared sheets.
- Bake, one sheet at a time, for 10 to 11 minutes, or until the cookies have puffed up and are golden brown at the edges. Allow cookies to cool for 2 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
For the Thin Icing:
- In a medium bowl, combine the confectioners’ sugar, water, salt, and food coloring (if using); whisk well. If the icing appears too thin to hold its shape, add a little more confectioners’ sugar; if the icing appears a little too thick to easily pipe, add a little more water. You can play around here until you reach your preferred consistency.
- Pour the icing into a piping bottle and decorate cookies as desired.
For the Thick Icing:
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat together the lemon juice and egg whites on low speed until just combined.
- Gradually add in the confectioners’ sugar, about a 1/2 cup at a time, beating well after each addition.
- Divide the frosting in several bowls, and color as needed.
Notes
Recipe by Baker by Nature at https://bakerbynature.com/pumpkin-spice-cut-cookies/