Sky Study, 2009
Monday, August 31, 2009
Sunday, August 30, 2009
Tuesday, August 25, 2009
Sunday, August 23, 2009
Thursday, August 20, 2009
Monday, August 17, 2009
Sunday, August 16, 2009
Suburban Study (Twilight), 2009
I almost didn't post this photo. I mentioned before that the short optical zoom on this camera might be a bit limiting & it is. This was taken with the digital boost which drastically reduces the resolution, producing a rather noisy image. I can live with it on this photo because I love the quality of the light on these hot, hazy August evenings.
Saturday, August 15, 2009
Wednesday, August 12, 2009
Tuesday, August 11, 2009
Monday, August 10, 2009
Saturday, August 8, 2009
Friday, August 7, 2009
Thursday, August 6, 2009
Wednesday, August 5, 2009
Tuesday, August 4, 2009
I love cornbread…
From the 1908 edition of The Boston Cooking School Cook Book by Fannie Merritt Farmer.
This cook book belonged to my Great Aunt Susanne, a domestic cook for a wealthy family in Manhattan. All her menu notes & favorite recipes are marked in the margins.
Rich Corn Cake
1 cup cornmeal
1 cup white flour
4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
7/8 cup milk
2 eggs
1/4 cup melted butter
Mix & sift together dry ingredients. Add milk, gradually, eggs well beaten, & melted butter. Bake in a buttered, shallow pan, in a hot oven.
OK, I whisked the dry ingredients together, substituting brown sugar for white. I also mixed the milk eggs & melted butter together before adding to the dry ingredients. This is how I've always made cornbread. At the urging of the massage therapist from my Mom's hospice program, I also added 3/4 cup of semi-sweet, mini-chocolate chips, mixed into the dry ingredients. (Thanks Fiamma!) I used a 9" round cake pan. What is a "hot" oven? 425°F. Bake for 20 ~25 minutes.
This is really simple & tasty. The chocolate chips were something I never would have thought of but how can you go wrong with chocolate.
This cook book belonged to my Great Aunt Susanne, a domestic cook for a wealthy family in Manhattan. All her menu notes & favorite recipes are marked in the margins.
Rich Corn Cake
1 cup cornmeal
1 cup white flour
4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
7/8 cup milk
2 eggs
1/4 cup melted butter
Mix & sift together dry ingredients. Add milk, gradually, eggs well beaten, & melted butter. Bake in a buttered, shallow pan, in a hot oven.
OK, I whisked the dry ingredients together, substituting brown sugar for white. I also mixed the milk eggs & melted butter together before adding to the dry ingredients. This is how I've always made cornbread. At the urging of the massage therapist from my Mom's hospice program, I also added 3/4 cup of semi-sweet, mini-chocolate chips, mixed into the dry ingredients. (Thanks Fiamma!) I used a 9" round cake pan. What is a "hot" oven? 425°F. Bake for 20 ~25 minutes.
This is really simple & tasty. The chocolate chips were something I never would have thought of but how can you go wrong with chocolate.
Monday, August 3, 2009
Summer…
This Is Just To Say
I have eaten
the plums
that were in
the icebox
and which
you were probably
saving
for breakfast.
Forgive me
they were delicious
so sweet
and so cold.
William Carlos Williams
Sunday, August 2, 2009
Saturday, August 1, 2009
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