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Posts Tagged ‘food’

Amazing how these photos do collect over the years.  Whenever I review such shots, I am reminded of how lucky I have been in my experiences, to have seen and sometimes tasted such beauty in the world.  Wherever you are in the world as evening falls where I live, be well.  More posts next week. 😉

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The blood orange.  A bit tangy but delicious. 😉

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I’ve written about this bread before (please see here).  This time I managed to photograph the end result before consuming all the crumbs.

I’ve been asked for his recipe.  He says that he simply plays with the basic Cheese Bread recipe found on page 749 of The Joy of Cooking (1997 ed.).  He never uses the same selection of cheese or herbs twice.  Mostly it all depends on what’s in the refrigerator or around the kitchen on a given day.  This particular holiday loaf had a lot of Parmesan, black pepper and rosemary.  Maybe some Cheddar and Gruyere?   Well, at least, he keeps track of his culinary revisions on an increasingly smudgy index card.

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and had deep thoughts about serious subjects …

and aren’t there so many such subjects …

but I just felt like posting something a little different. 😉

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Straight honey I’ve slowly come to enjoy as an adult.  A honey bear can last me quite a while.  I use a bit on hot toast or a warm biscuit.  Such a breakfast I had this chill morning.  And you know what happened? But, of course, the sun came around the corner on her chariot and lit the little creature up.

 

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Olives scooped out of a jar.  Oregano leaves pulled from little stems.  Everything tossed haphazardly onto salad greens.  A drizzle of olive oil.  Black pepper and salt.  A hunk of bread on the side.  An abstract, if tasty, lunch for sure.

 

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That was my intention when I walked out of the Brazilian grocery store with the bag of dried rose petals.  To mix rice and roses.  Perhaps sprinkle the petals on top of steamed black rice.  Or photograph them as they fell upon a bit of mochi ice cream.  But so far I’ve just let them sit in a small bowl in the kitchen, catching that light, their pinks and golds stirring my imagination.  I did find this really cool recipe for rice with rose petals.  The ingredients of the recipe read like a poem. I’m not into pomegranate and I don’t think I can afford saffron.  We’ll see what variation on a theme unfolds in my kitchen this winter.

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“It’s rather dreamy,” is how I described the corn to Steve this morning, the 4 cobs lying snug as you know what in a rug in the refrigerator crisper.  I pointed out the soft light from the various sources, the opaqueness of the crisper drawer …He looked at me, shook his head and went back to his coffee.  Of course, after he left, I pulled out my camera.

Only a few golden kernels were visible in one of the cobs.

The rest had the husks still tightly wrapped, until I started to unwrap them.

I haven’t told Steve yet, but I know what we’re having for dinner.

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Why “ethereal” as a title?  Well, I recently chanced upon a very short video of ballerina Janie Taylor dancing in designer Chloé’s “dance-inspired spring/summer 2011 collection.”  The dance was set to Philip Glass’s “String Quartet No. 3, ‘Mishima’: IV. 1962: Body Building.”  I enjoy much of what Philip Glass composes.  I have not been able to get the dance or the music out of my head.  On this windy day, I went for a walk in hopes that the movement and music would inspire me to photograph something sweeping, cascading, flowing, etc. In the end …

… nothing.  Not a single “sweeping” thing caught my attention.  I put away the camera and headed home, pausing just long enough at a market to purchase a few pieces of fruit.  At home, I placed the items on a side table figuring I’d put them away later.  Back at the computer, I hit play and repeat on that darn video, and began to outline a writing project.  But the wind kept rustling the plastic bag the fruit sat upon.  Frustrated, I got up and went to the table. With Philip Glass blaring in the background, I looked down and thought, “That’s it! That’s the shot.”  Anyway, that’s my story of this image and I’m sticking to it.  If you’re curious, click here for link to the video.

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