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Posts Tagged ‘food’

With the chill in the air, I stayed inside and played with my food.

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First up, Japan!  As mentioned in last month’s update, I had the unique opportunity to travel to Japan where I spent three days in Kobe and three days in Kyoto.  View images here. Food was a highlight.  While there, I was indeed introduced to takoyaki, also known as Octopus Balls.  While I admired the satisfied looks on peoples’ faces as they popped the delicacies into their mouths, I decided to abstain until my next trip.

I did indulge in some of the best and freshest sushi I have ever eaten.  Just before departing Japan, I saw a Michelin man dancing in front of a bookstore.  Here’s why. My favorite food discovery was the art of preparing food for display.

An unexpected visual treat was to stumble upon the Festival of Ages, and to trek to Kurama outside of Kyoto to attend the annual Fire Festival. More pictures forthcoming.

Special thanks to recent guest contributors, friends and family who shared their images, including Lorraine’s Rainbow, Keith’s Sunrise and Frank’s Rose (below).

Publication Updates

  • A Boston-based nonprofit serving the homeless has selected one of my photos for its walls, Harbor Rocks.
  • Steve’s Kitchen Window appears in the November/December issue of Orion Magazine, in bookstores now.
  • Monday, November 1st, visit the Evolving Critic for a guest blog about my photographic adventures along the Charles River.

 

Upcoming

  • Inspired by his years of traveling in Japan, guest contributor Steve will write about sake.
  • Photos of New England in autumn.
  • Updates on winter sales events, silent auction participation, and other upcoming exhibits before year’s end.

And that’s the scoop, folks.  Thanks for reading!

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What can you do with one can of tuna, leftover bread, a few veggies and basic condiments?  This is what Steve creates.

Open 1 can of tuna.  Drain, rinse, then place in bowl.  Add 1/2 cup of finely chopped carrots.  Toss in 2 tablespoons of capers, 1 tablespoon of spicy brown or Dijon mustard, 1 tablespoon of Worcestershire sauce, 1/4 cup of olive oil and two cloves of garlic that have been coarsely chopped with sea salt.  Mix all of these ingredients together.  Meanwhile, thinly slice bread then sautee in olive oil until crusty.  Rub with fresh garlic.  Provide the following sides on the table as people prepare their own mini-sandwiches:   finely chopped red onion, fresh basil and thinly sliced tomatoes.  Chilled white wine makes a great accompaniment.

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Ingredients

6 medium strawberries

1/2 teaspoon of sugar, plus extra pinch

splash of red wine

1 tablespoon lemon and/or lime basil leaves, chopped

Hull strawberries.  Slice in half.  Place in medium sized bowl.  Add 1/2 teaspoon of sugar and splash of red wine.  Gently toss until strawberries are well covered.  Place in shallow bowl or in center of a plate.  Sprinkle with basil leaves and the pinch of additional sugar.  Enjoy morning, noon or night.

Recipe and images by Cynthia Staples.

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Blue Food ;)

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tomatoes with oregano

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Cucumber in Soy SauceOrange

Go to http://photosbycynthia.smugmug.com/gallery/7416504_vRkYr#581611806_Go2Uo

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