July 27, 2010
Here's a little time-lapse of the weather moving across Volcan Toliman  from our house on the shores of Lake Atitlan.

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July 17, 2010
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Erin, we thought you'd love a bright pink one so we got her for you as a thank you for all your hard work while we're away enjoying the highlands of Central America!

Seriously though, Guatemala is an amazing, beautiful, and complicated country and we'll have a lot more to write when we're back but for now, here's a picture from the market in Xela.

(no, we didn't buy one)
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July 14, 2010
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[July 15, 2010] Sinead said:
Um, okay yes, I am VERY jealous. Lake Atitlan! Absolutely stunning.
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June 24, 2010
I've always loved the Pentax 67 and a few weeks back, while visiting my favorite camera store Camera Exposure, I noticed the most mint condition Pentax 67 II combination kit with a 100mm Macro Lens one could ever imagine.  As always, their pricing was hard to resist so, with the most intense loving eyes I could muster...Jaime felt it was a sensible business decision to go ahead with the purchase.  The camera has an adapter that gives it true 1:1 micro capabilities which I haven't used yet but so far, so great!  

The Pentax is photographed using our other new recent acquisition, a complete Nikon Camera/Lens/Flash system!  The shot was made with the ridiculously amazing 45mm f/2.8 PC on our D700.

The other photos represent an extremely random collection of testing the first few rolls through the camera around the house and at Lake Powell, UT.

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May 10, 2010
I could blame a lot of things for not having a recipe on time this week (family overload, Jaime battling walking Pneumonia, Jicama and Watermelon salad not really that exciting, travelling to shoot a wedding, Mother's day, etc...) but I saw a sign today that read "no excuse is better than a bad excuse" so do not pity me.

Here's something I made for my sick and deserving wife (for holiday purposes, we'll call her my baby-momma) for Mother's Day yesterday.  Happy belated Mother's Day to all the overworked, underappreciated mother's of the world;  I wish I could've made you all chocolate pudding...

P.S...when I get the formula for this pudding perfect (currently close but room for improvement), I promise to post it!

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April 28, 2010
Many people have been asking for photos of Alex... I didn't know he was such a big hit! Here are some photos of his adventures over the past couple of weeks! 

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[May 14, 2010] Dandelion & Grey said:
Oh my goodness, SO cute!!!!
[April 29, 2010] Kathy Joor said:
I love having a beautiful grandson!
[April 28, 2010] Kiki said:
Too cute. My favorites are the one at my house and with Lana I think it's her.
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Although it may seem to my friends and family that I never sit still (true most of the time), I do fully relax when the sun goes down and I have a delicious beer and some nice music in my listening lounge.  Here I am hard at work, relaxing.  Notice the dazzling unicorn hanging in the corner, an amazing find from artist Tara Knutson while visiting a cozy little wine bar in San Francisco last year.  More on the Unicorn soon...

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[April 19, 2010] Jason C said:
Nice Unicorn.
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So for the first installment of our new weekly personal culinary challenge, I took a difficult item, something I've never made before just to keep it real.  I decided to make oven roasted Cornish game hens in a woodsy, European style.  Being this was my first effort, I'll be candid in admitting that it was challenging and I probably should've chosen something a bit more within my comfort zone for the initial endeavor... but it did pass the independent taste test of some friends and family keen to join the party. 

We decided to use several of the suggested ingredients - thanks so much for the suggestions, hope you enjoy the postcards (and the recipe)!

Justin - Currants
Anonymous (please identify yourself!) - Morels 
Brian - Sage


Wild Northern Woods Cornish Hens with Herb Morel Stuffing

Serves 4

HERB MOREL STUFFING:
4 Tbsp extra virgin olive oil
5-6 slices of hearty, whole wheat bread chopped into small cubes
16-20 cloves of garlic
1 small yellow onion
2 small celery stalks, diced
1 small carrot, diced
1 Tbsp chopped sage
1 Tbsp chopped thyme
1/2 cup currants
1 apple, peeled and diced
1/2 cup (if you're Portuguese), 1/4 cup (if you're non-Portuguese), diced, pre-cooked chourico (chorizo)
1/2 cup morel mushrooms (either fresh or re-hydrated)
2/3 cup toasted pine-nuts
1 1/2 cups chicken stock
Sea salt and ground pepper to taste


FOR THE HENS:
2/3 Cup black-currant preserve/jam
2 Tbsp fine sugar
3 Tbsp fresh kumquat (or orange or meyer's lemon) juice
1 Tbsp orange liqueur
2 Tbsp chicken stock
1 Tbsp of grapefruit (or orange) zest
Pinch of coarse ground black pepper
Salt
4 20-26 oz. thawed Rock Cornish game hens
Herb morel stuffing 
1 Large onion
2 Tbsp salted butter


STUFFING PREPARATION:
Preheat oven to 400ºF.  Spread bread cubes out onto a baking sheet and drizzle with extra virgin olive oil and sprinkle with a pinch of salt and pepper.  Bake for 15 minutes or until slightly brown on the edges.  Remove and set aside.

Place garlic cloves in an oven safe bowl just large enough to hold them and almost cover with olive oil.  Roast for approximately 20 minutes or until light brown.  Remove from oven and drain excess oil into heavy skillet over medium heat.  Add onion, celery stalks, carrot and chopped herbs and stir until onion becomes translucent and then add currants and apple.  Transfer to a bowl.  

Add a bit or olive oil to the skillet and add chourico and mushrooms with pinch of salt and pepper.  Sauté for 3-4 minutes then pour this mixture over the vegetable and herb mixture and mix together well.  Let stand.

Add this mixture to the bread cubes, mix well and slowly add chicken stock allowing it to evenly coat mixture.  Cover and set aside.

HEN PREPARATION:

For blackcurrant reduction sauce:  Over low heat, combine blackcurrant preserve, sugar, kumquat juice, orange liqueur, and chicken stock, stirring constantly.  When sauce begins to bubble, add zest and pepper and set aside.

For hens: With oven still at 400ºF, rinse hens inside and out with cold water and pat dry with paper towels.  Remove any excess fat from around the body cavity and neck.  Salt cavities of the hens and stuff gently with mix.  Tie legs together and tuck wings underneath.

Slice onion into thin rings and line the bottom of a large roasting pan.

Place hens on top of onion rings.

Melt butter in a saucepan over low heat and brush hens before placing into the oven. Place roasting pan on the center rack of the oven and roast for 20 minutes.  Reduce temperature to 375º and add enough chicken stock to just touch the bottom of the hens.  Roast for another 55 minutes, basting every 10-15 minutes with blackcurrant reduction.  

Transfer hens to a platter, untie legs, cover with foil and let rest for at least 10 minutes.  If you have any blackcurrant sauce left, you can add remaining juices from the roasting pan and reduce over low heat in a saucepan for 5-10 minutes while hens are resting.  

Drizzle remaining sauce over hens once they've been plated.  At this point, you can serve hens whole or cut down the middle and serve halved.

Whew!  I served with fingerling potatoes and a light arugula salad but you can get creative.  It's a pretty earthy dish and would suit an earthy pinot noir if you're looking for a wine pairing.


Next week's dish may just be a corndog!

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[April 24, 2010] dre and jimbo said:
YUM, jimbo's up for cooking tonight might have inspired him a little, although he's been talking getting a goat, hmmm...... whats for dessert?
[April 20, 2010] Scotty Blenkarn said:
Morels was US! =) Steph and Scotty Blenkarn (www.stephandscotty.com). We said morels and pork shoulder, not sure why our info isn't coming up. FYI, your plating looks beautiful! Well done!
[April 17, 2010] Sinead said:
Woah, they look amazing! Love the shot of the hen's bums casting a shadow.
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March 29, 2010
I took this photo several years ago on a road trip across America.  I was almost to the Ohio border, in a very rural part of the state of Pennsylvania and the weather was so gloomy.  Pennsylvania is a deceptively long state to drive through and I was getting a bit of highway hypnosis when I decided to adventure a bit off the main road to wake myself up.  It wasn't long before I found this great big barn, broke out the Widelux and took this photo.  Only 10 hours left until my final destination for the night...Chicago!

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March 24, 2010
I've been going through the archives over the past few days, desperately trying to make some sense of the mass quantity of files, slides, negatives in our files and now believe what Jaime's told me all along...we take a LOT of photos.

So in efforts to knock the dust off the ol' blog, we'll start pulling random images every day or so with little or no text just to get them out there.

Schoolboys. Levuka, Fiji

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