Birds of Spring

A Weekday Jaunt

An impromptu walk through the trails of Granby Park on a cold February afternoon.

Sausage and Cheese Grits

So, I meant to take pictures of this before the bowl was empty.

But it was so, so good.

Sausage and Cheese Grits:

1 cup Yellow Grits

3 cups Chicken Stock

1 can Condensed Cheddar Soup

1/5-3/4 lb of Spicy Sausage

1/2 cup Shredded Cheese of your choosing (Cheddar is great here!)




Boil grits and Chicken Stock in a medium pot until thick and creamy.  Add can of condensed soup, and sliced sausage.  Simmer for 5-10 min to let the flavors blend together.  When you are ready to eat, stir in the shredded cheese until completely incorporated.  This would be really awesome with bacon on top!




John and I have been playing with chocolate an awful lot lately.  Things to look forward to?  I think yes.

Newborn Photography

Just a little hint at what I've been working on.


This is Jacob.  He was born at the beginning of this year, and this is his first photoshoot.  You see he looks pretty skeptical . . .




This shoot was done without the use of any props or baskets, and even without any holiday garb.  Just an honest photoshoot with natural lighting.


Much patience was required from myself, Arielle, and baby Jacob.

A very special thanks to Arielle, for letting me into her home to photograph this sweet baby.  I think all the patience was worth it :)

Blueberry Lemon Jam

This is my first attempt at jams.  And though I was not entirely happy with my viscosity, I would definitely attempt this again.  It was delightfully easy to make.


And pretty good to eat.

Blueberry Lemon Jam:

8 cups fresh blueberries
5 1/2 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

• 
  

• 
  

• Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.

• Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

I found my first attempt to be a little too lemon-y, with too low of a viscosity.  I also found it too be too sugary.  I think those will base the adjustments I make to my next batch, which will be delicious.

Pieces of Trees

Photos taken in Ft. White, Florida, December 2011.  Special appearances by "The Big Tree."

Things Found in the Leaves

Taken in Ft. White, Florida, December 2011