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Thursday, October 8, 2015

RIP Paul Prudhomme

I'm sure I've mentioned him before on the blog. Dude was a massive influence on the way I cook - he was a big proponent of high heat / letting things stick / deglazing. My folks had 'Seasoned America" on their cookbook shelf and it, along with Moosewood/Enchanted Broccoli Forest and Sonia Uvezian's the Cuisine of Armenia were my faves. Blackened anything......

Recent Food Pics

 fried green tomatoes and wild sockeye
 typical crappy photo. california mexican - catfish dredged in cornmeal and sauteed. leftovers warmed back up with salsa and cheese.
friend Steph makes kimchi. yum

Wednesday, September 30, 2015

Cascadia Earthquake, or NWC art + science!

Cool article about earthquakes in the pacific NW and indigenous peoples. Tim Paul, who did the second print in the article, did another one about earthquakes that I own. It's also sweet.

Wednesday, September 16, 2015

Lizzy Girl Action

 Lizzy is a piece of work. She likes to be petted, but she has a limit, at which point the claws come out. At which point the catnip mouse comes out for her to burn off the crazy.

particularly wild eyes

calm again, 1 min later

Heirloom French Melon

melons are hard to grow in our climate. this was the only one i got. it was worth it.

Sunday, September 6, 2015

Colorful Food Pics

 summer dinner: pesto, avo, cuke (dragon's egg)
what i call tomato molasses - boiled down tomato juice & seeds from squeezing tomatoes

Banana Maple Froyo

Banana pancakes were the inspiration. Frozen bananas, cinnamon, maple syrup, "cinnamon whiskey" for the booze anti-freeze properties. Kinda funny, for Sara's going away party our friend Nicole got a pinata and filled it with all manner of things, including those little airplane-sized bottles of booze.

2c yogurt
1/2 c maple syrup
3 frozen bananas
~1T cinnamon whiskey

stickblend freeze stickblend

Sauer Collards

Took me a while to get on the vegetable fermentation bandwagon, but i'm good to go, now. also, we have ~10 collard green plants, so even with giving some away i'm drowning in them. The basic proportions are 5 lbs veg, 3T salt. I simply cut the collards crosswise and stirred in the salt in a big bowl, added some caraway and celery seeds, then stuffed in a 1 gallon jar. Make a brine that is 1.5T salt in 1Q water, and pour in the jar so the liquid covers the veg. add either some yogurt whey or some liquid from the previous batch (add active cultures). put the remaining brine in a ziploc bag and put on top of the collards so they are kept below the surface. Put the jar in a tray, it will overflow. I aged for a month. I love the collard stems. the leaves are healthy ;) Yet another amazing food pic..

Thursday, August 20, 2015


I've had some extra yogurt laying around lately so did some experimenting with frozen yogurt. This seems to be a good place to start. The basic proportions are: 1Q yogurt, 1 c sugar, pinch salt; a little booze 1-2 T helps it freeze less hard so is good. You treat yogurt as a liquid, the gel property of yogurt disappears with freezing, so if you do 2c yogurt + 2 c fruit juice it's the same amount of sugar. Maple frozen yogurt is 1Q yogurt, 3/4 c maple syrup, pinch salt. I liked it, but think I made it in the wrong season. Plus I made the mango one below and that is freaking awesome. Here are five fruit recipes, the three most interesting ones to me are mango (2c pulpy mango juice, 2c yogurt, 1c brown sugar, salt, zest/juice 2 limes, rum), orange creamsicle (Laura H made, delish, 1/2 c brown sugar instead of 3/4c white, 2T triple sec), and blackberry. If you don't have an icecream maker a pyrex pan and a fork to stir works, though pyrex + a stick blender is much better.


Tuesday, June 23, 2015

David Lebovitz at Le Creuset

this is just awesome. lots of great pics, here is one.

Thursday, June 18, 2015

Hummingbird Nest #2, June 15 - June 18

June 15. one long sequence

June 16. Love the feather details on the back
June 17
wonderful colors

 eye, plus feathers on lower back look amazing

 testing out it's wings
 testing, testing
 testing out it's tongue
 amazing sequence, eh?

 June 18. last evening of shooting, the baby flew the morning of the 19th.  beginning, middle, end of the last mother/child interaction i got pics of. i saw them a day or 2 later, sitting on a tomato cage; sometimes it's nice to watch without worrying about getting 'the shot'.