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Gorgeous Goslings and a Parmesan Souffle

If you paid a visit to our farm this week and happened to stroll by the plum orchard, you might be greeted by fierce hissing and serious stink eye from this chap, one of our Embden ganders. Bear has named him Goofy because he’s so feisty, attacking ankles, boots, shorts, anything within reach, until he gets used to you, then he morphs into your dearest friend, following you around while you work, chatting away in incomprehensible goose babble.

But this week he remains fierce, no matter what, because he’s got five of these gorgeous little yellow babies to protect.

It is rather difficult to get work done with this much cuteness only a stone’s throw away. We keep thinking up reasons to wander over there: bring some feed, fill the water troughs, check on the orchard. Any excuse will do.

It does not matter how crazy of a day you’re having, a few minutes with these waddling fluff balls of adorableness will set the world to rights.

I think this dreamy little one is my favorite, lost in thought, enraptured by sunshine glistening on waving grasses.

And lest you swoon from entirely too much darlingness, let me introduce one of the craziest looking chicks I’ve ever seen: a naked neck. They’re so marvelously ugly that you can’t help but adore them.

naked neck chick

Even with all these chicks, goslings, and soon to be ducklings toddling about, we’re still getting heaps of eggs for the kitchen to go with our current garden produce. Breakfast these days is nearly always an array of freshly picked veggies roasted with oil and sea salt, accompanied by a souffle. Last week we had fresh dill souffles, then spinach and cheddar, and this morning it was parsley and Parmesan. Scrumptious.

What is a welcome distraction in your life this week? xo

Parmesan Souffle


2 large eggs
2 Tbsp cream
1 Tbsp fresh parsley, chopped
1-2 Tbsp freshly grated Parmesan
salt and pepper to taste
drizzle of green chili sauce
2 tsp butter, separated


1. Preheat oven to 375 F (200 C).
2. In small bowl, whisk together all ingredients except butter.
3. Put one tsp of butter in the bottom of two ramekins.
4. Divide batter evenly between ramekins.
5. Place in oven and bake 20 minutes until souffles have puffed up and are golden brown on top.
6. Serve immediately.

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JamieS - I don’t know if I love the ugly one or the cute ones more. But that top portrait photo of pops is fabulous! I am so taken by your different soufflés! Lunch this week!!

Jeanne Horak - Awww, I want a gosling! Although I think it might not be a good idea with my kitties… :o) Beautiful soufflés, and I love the roasted radishes alongside them! Envious that you are heading into Spring as we are saying goodbye to summer…

Tracy A. - He looks fierce indeed! Looking at his babies though, I can see why. Such wonderful pictures, and thanks for the recipe – I will be sure to try it!

Karen (Back Road Journal) - They truly dare little fluff balls…so cute. What a delicious way to start the day, a soufflé sounds perfect.

Krista - Isn’t he a bizarre little creature, @OrgasmicChef:disqus ? Craziest looking chicken I’ve ever seen. 🙂

Krista - Awww, I love it, @disqus_o9c9vkchcC:disqus 🙂 It makes me happy to picture all of you swooning over our little bubs. 🙂 XO

Krista - I love them too, @GourmetGetaway:disqus 🙂 You can’t help but smile when you see them. 🙂

Krista - Yep, they’re lovelies, aren’t they, @lizstrayedtable:disqus 🙂

Krista - It is odd, @budgetjan:disqus 🙂 Isn’t the naked neck hilarious?! Oh they make me laugh. They have no idea how bizarre they look. 🙂

Krista - Alas, they turn into ugly chickens, @disqus_xRgkTDNCQJ:disqus 🙂 They’re called Naked Necks and you can see why. A friend gave us some baby chicks when she had too many, and we discovered the naked necks when we got home. Quite the surprise! 🙂

Krista - Oh that made me laugh, @disqus_QCzCj9yJes:disqus 🙂 Grabbing him by the beak is an excellent solution – those wings are fierce!! How fun to be decorating already. 🙂 That makes me smile. 🙂

Krista - I will try to get out there again today and take some more pics for you, Charlie. 🙂

Krista - I think the goslings stay cute longer, @lizstrayedtable:disqus 🙂 The chooks are darling, but turn awkward pretty quick. These beauties have been cute for over a week!

Krista - We keep them for their eggs and as meat birds when they get big. I also hope to make foie gras, but not through force-feeding. I’ll just do it the natural way in smaller batches. 🙂 I would like to use the down for pillows one day, but it’s one job too many at the moment. Hopefully in a year or two. 🙂

Krista - Aww, that makes me smile, @joanneeatswellwithothers:disqus 🙂 I’m so glad I can share them with you. 🙂

Gourmet Getaways - Love ’em goslings! Love their bright colours and faces! The parmesan soufflé matches them pretty well. Love everything here, Krista!

Gourmet Getaways

Anna Johnston - As I read this post, I was saying out loud. Arghhhh, soooooo cute, I want one! Awwwh… Adorable. Little. Babies… Ahhhh! My colleagues all crowded around my computer and the oooing and ahhhhing was magnified. What a gorgeous post. Give them tiny cuddles from me please. A welcome distraction in my life this week… Hmmm, the list is way too long. But right now, your blog. #best Hope you are well gorgeous lady. Hugs! xo

Maureen | OrgasmicChef - The goosies are really cute but I must be honest, that chicken looks weird. 🙂

Liz Posmyk - Wow!

budgetjan - It is odd that goslings and ducklings are golden yellow then turn into a blinding white. They are so cute and the naked neck looks so whacky!

Nancy - What’s with the ugly chicks? Do they turn into beautiful chickens? Great looking breakfast though – what a way to start the day x

liz @ Strayed Table - Those goslings are so cute and fluffy. I thought chooks were cute, um almost as much as those guys. Great looking breakfast.

Hotly Spiced - More gorgeous gosling photos please. They are so cute. I can just imagine what little work I would be getting done if I had some of those in my backyard. They are so adorable – unlike the ugly ducklings! Lovely looking breakfast xx

Beth Hill - Ohhhh, so lovely! We raised some Emdens when I was growing up and I was smitten with the goslings. Thanks for sharing! I can almost touch that fluff and hear their sleepy little warbles. Our gander was fierce and many times I had to grab him by the beak and hold him at arms’ length to keep out of the way of those beating wings. He could pack a punch. Friends also gave us a turken, which made me laugh every time.

My welcome distraction has been my boys’ on Fall Break from school and decorating for Halloween!

mlleparadis - little puffballs of sunshine! and i mean the goslings too! everyone had geese in the haute savoie too. i asked if they were for foie gras and they said no, so i’m wondering, are you all keeping them just for their eggs? or will you use/sell the feathers and down at some point? lovely post!


Joanne (eats well with others) - What adorable little chickies!! I am happy just looking at your photos, so I can’t imagine how I would feel in real life.

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