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

Poblano Gazpacho and Goals

I'm experienced a renewed sense of vigor with the mere identification of a goal.  It's wonderful.  Two basic things have been identified: Working all the damn time drains my creativity and makes me miserable (1).  I'm finally ready to go back to school to do my Masters (2).  Just identifying and recognizing these things has helped so much.

But what to do the Masters in?  This is a fun problem to have.  The original plan was music, but now the possibilities seem limitless, well almost limitless.  I'm really, seriously, pondering an MA in Photography.  Seriously.  Now the task is finding out just how qualified I actually am.

And as far as goals go, I've come up with a few more in my moments of inspiration.  I don't like to call them New Year's Resolutions because that seems so fleeting and boring.  And plus, I made them in December, so they are more like End of Year Resolutions, or maybe just Life Plan.  I'll stick with that.  They are really quite beautifully simple.

-Be more active!  Not go on a diet or lose weight or anything, just lead a more active lifestyle and enjoy nature a little more.

-Keep in touch!  Most of my friends live really far away, and we all lead such busy lives.  I miss them.  Let's fix that.

-Chase the Dream, whatever that may be! Seems cliche, I realize, but I have found myself settled lately.  I don't like it.  Who dreams of working in food service?  Though it has been a fabulous opportunity, I'm ready to get out and do something more meaningful.  It's time.

Oh yeah, about the soup . . .

Such a great fresh and smokey flavor is achieved from first roasting or sauteeing the vegetables.  It can be served hot or cold.

Poblano Gazpacho:


3 cups of poblano chili peppers, seeded, chopped
1 1/2 cups chopped onions
3 cloves of garlic (why not more?)
2 T unsalted butter
1 T flour
4 cups of chicken broth
3/4 t ground cumin


Sautee vegetables in a large pan (or roast in oven) until tender, about 8 min.  Stir in flour to thicken and cook 1 min longer.  Add chicken broth and cumin and bring to boil.  Reduce heat and simmer, covered, about 10 min.  Process soup in blender or immersion blender until smooth.  Season to taste with salt.  Feel free to garnish with a dollop of sour cream on top!