Posts Tagged ‘photos’
I traveled to Turkey with my mom, aunt, uncle and a couple of their friends in May 2001 for a tour/sailboat trip. It’s one of my favorite places to visit.
While in Istanbul, we had a guided tour of the city and one of the places we saw was the gorgeous mosque, Hagia Sophia. I took this photo through the doorway to a small library off the main space. The Byzantine mosaics and woodwork in Turkey are amazingly beautiful. I brought home a few ceramic pieces I bought in town as a reminder.
Not long ago, Dan and I were coming home from dinner and guess who was peeking out the window? Bella, our adorable tortoiseshell kitty. We adopted her from a PetSmart rescue animal event. She was born in Elizabeth City, NC, but seems to be quite happy in her home in P’town.
Several years ago, Dan and I, along with my good friend Barbara, took a trip to the Grand Canyon. I took this photo at the South Rim of a group of tourists with a guide. It’s really hard to portray the Grand Canyon in photos. It’s so majestic and almost seems to surround you, even when you’re standing on the rim, that it’s easy to understand why it’s one of the Seven Natural Wonders of the World.
Heh, I almost forgot I had a blog I take a lot of pictures, of food and other stuff, and then I don’t get around to posting them here. Going to try to change that.
So here’s my contribution to the Photo Friday photo challenge for this week – Curvature. I took this photo in Pisa, Italy, during our 25th-anniversary trip there in 2009. This is the arch over the main entry door to the Pisa Baptistery, with a statue of the Madonna and child.
Last week, Dan and I prepared a Mexican feast for 26 teachers during the annual capstone event for the graduate professional development class he teaches along with colleagues Dan B. and Richard.
I was so busy making sure everything was done and we hadn’t forgotten anything that I forgot to take pictures of everything when we were done with each dish. But here are a few to accompany the recipes we used.
Appetizers, all by Rick Bayless, served with toasted sliced baguette and tortilla chips
Prep for Fire-Roasted Tomato Salsa
- Classic Red Mole, used in Lacquered Chicken, by Rick Bayless
- Lacquered Chicken, by Rick Bayless
- Easy Corn Tamales, by Marcela Valladolid
- Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese (but I forgot to bring the cheese), by Bobby Flay
- Classic Mexican White Rice with Sweet Plantains, by Rick Bayless
Corn tamales stuffed with chicken (left) or cheese right)
Dessert was a trifle layered with cubed angel-food cake, lemon pudding and fresh strawberries, blackberries and raspberries. I tried making a tres leches cake for this, but it was flat and heavy, so I went with store-bought angel food.
- When making tamales, test the batter by checking to see whether a handful sticks to itself; if not, it’s too wet, so add a bit more corn flour
- I need a Kitchen Aid mixer if I’m going to try a tres leches cake; I didn’t fluff up the butter enough, so the cake was short and heavy rather than tall and light
- When I’m cooking for a crowd, delegate the camera work to someone else!
Have I told you I’m on the board of the League of Women Voters of South Hampton Roads? Yesterday was our annual program planning/general membership/holiday party meeting, and traditionally, board members, and sometimes others, bring brunch-type goodies to have during the meeting.
I got up early to make scones and realized I was out of whipping cream. So I used what I had – I substituted a few tbsp. of low-fat cream cheese and a half cup of skim milk for the whipping cream. I’ve made these scones for this event for several years now, and I got more compliments than ever, so I guess low-fat is the way to go.
1 3/4 cups all-purpose flour
1 tbsp. granulated sugar, plus extra for sprinkling
2 tsp. baking powder
1/2 tsp. salt
1/4 cup (1/2 stick) firm unsalted butter
1/2 cup whipping cream
1 egg, lightly beaten
1 cup sweetened dried cranberries (such as Craisins)
2 tsp. grated orange peel
1/4 tsp. orange extract
Optional: Instead of whipping cream, cut 3 tbsp. low-fat cream cheese into flour with the butter and add 1/2 cup skim milk with the liquid ingredients.
Optional: Sprinkle with candy sprinkles – I used fall colors with leaves.
Preheat oven to 425°F. Lightly grease a cookie sheet or spray with cooking spray.
Whisk together flour, sugar, baking powder and salt in a large mixing bowl. Using a pastry blender or fork, mix butter, and optional cream cheese, into dry ingredients until mixture is the size of small peas. Add remaining ingredients, mixing just until the dry ingredients are moist.
Using a small spoon, scoop out golf-ball size pieces of dough, put on the baking sheet, and pat down lightly, or you can turn the dough onto a lightly floured surface and pat into a circle 3/4-inch thick, then cut dough into 8 to 10 wedges. I like a more rustic look, so I spoon it out.
Place on cookie sheet. Sprinkle with sugar and optional candy sprinkles. Bake 12 minutes or until golden brown. Makes about 20 scones.