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an everlasting spring in the magazine Celebrate Home
It was a delight to receive an email from graphic design artist and photographer Cindy Dyer earlier this year. I had “liked” a post on her beautiful blog and she had visited mine in response. She...
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dinner and the parts that made up the whole
The Menu First Course – Smoked Salmon Salad A bed of fresh spinach greens topped with sliced cherry tomatoes and radishes, chopped red onions and smoked salmon. Liberally season with black pepper and...
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steve’s cheese bread, revisited
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...
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mustard green dishes
I mostly remember leafy greens on Sunday. My mother, with a few helping hands on occasion, would pick the leaves, rinse them to remove any grit, and then place them in a big pot with some ham. Much...
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more food images from the week
An impromptu dinner salad: two tomatoes sliced, topped with chopped red onion and fresh basil leaves, drizzled with olive oil and balsamic vinegar. Filling for a 3-egg omelet: chopped smoked salmon,...
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a winter harvest layered
nasturtium leaves upland cress and spicy mix sprouts one tomato and a little red onion finish off with a drizzle of olive oil, sprinkle of black pepper and whatever else your heart desires ;)
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one can of sardines
One can of sardines, drained, placed on a small plate, topped with fresh cut onions and herbs, a drizzle of olive oil, and a sprinkle of black pepper. That’s all. Okay, okay … there was some homemade...
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raspberry black walnut sauce
This is what happened when raspberries accidentally got crushed in my house. They’d bounced around a bit too much in their packaging on the way home. Steve took a look at them, rubbed his chin and...
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colors and textures
I pulled together the salad based on colors and textures. The gold and soft crunch of the baby corn. The sweet juicy ripeness of the chopped red tomatoes. The cubed creaminess of the Fontina cheese....
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black and white
Mushrooms from the local farmer’s market. In the end, they were chopped, sauteed in butter with red onions, and served up on toast. Yum.
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