A good friend brought a quart of vegetable soup and some homemade bread for tonight’s supper.
Especially welcome as I just got home after being in Ohio for the Thanksgiving break and no chance to go to the store yet.
Simmered the soup and sliced the bread and enjoyed the delicious meal. Thought of how fortunate I am to have good friends.
My friend J in Omaha trades a quart of homemade soup each week with her friend A.
I won’t return the mason jar empty!
I was going down to the Strip to work on an ongoing photography project I started.
Seemed like a good day to go as I was in town, no school on Sunday and the weather was perfect.
As soon as I neared the Strip, I saw an incredible amount of traffic backed up and some tent tops. Parked immediately instead of trying to get closer and walked the rest of the way. Here’s what I saw
Strip District World Festival- A Community Event
I ate a delicious Baklava from Taverna 19, a new place with Greek food and dancing at night. (Right across from Primanti’s) I had already eaten lunch at home. Who knew?
Manuela the Caricaturist
Dance to the Music
Steel Dragon Kung Fu members dance the Lion Dance
This note from Chris at Steel Dragon the dance is actually a LION DANCE
I would like to mention that actually we did a lion dance today. The MC confused the name of what we were doing. Our name (as you know) is Steel Dragon (or Gong Lung in Chinese). What we did was a lion dance. The actual name of the one we did today is “Eight Immortals Carry the Mountain to Fill the Eastern Sea”, which is a story from a classic novel called the Eight Immortals Cross the Sea.
Incidentally, Dragons have many more people than lions (7-100 people vs 2 in a lion) and when you see the head, you can tell their different. If you want, you can check out the video we just posted which has clips from lion and dragons dances on it (plus I just edited so I love when people look at it :-) ) The link is on our website under videos. (see link)
Look behind you!
Alex and Ben were the Lion with Steeler Colors
Two Pound Pepperoni Roll and Mr. Sunseri
Schorin’s has everything
Mr. Bennett Price
Thank you for all of your thoughtful comments and emails of sympathy in response to yesterday’s tribute for Theresa.
Sharing your kind, caring words and blessings meant a lot to the whole family at this difficult time. Thank you.
The Weekly Photo Challenge
The theme this week seemed the most cryptic to me to decipher. I looked at the excellent example by Christopher Martin and read about how to go deeper into the scene. What to do when you are actually photographing. How to go “beyond the obvious”.
I didn’t go out and shoot specifically for the challenge but looked at what I had in my archives and tried to look into the photograph to see a whole new photograph within the image. Showing both photographs seemed the way to go so as to compare but I have decided to try to go with the challenge as intended, instead of justifying my edits.
One thing I learned- I photograph the obvious and need to consider the photograph hidden within the one that presents itself. We’ll see how it goes in the weeks to come. Intentional lost in the details photographs instead of edited ones I have already taken. I will look for the picture within the picture as I shoot.
My theme might have ended up being “Crop in the Details” as I try to not crop my images. Once I read about not cropping in an article Henri Cartier-Bresson.
So by looking for the “lost” part of the challenge I definitely “found” some new photographs.
Viewers can judge if the choices I made for the challenge are successful or not.
Tuesday afternoon I met a friend for dinner. We used to teach in the same school but are in different schools across the city now. It was good to catch up. When we walked into the restaurant,La Tavola Italiana, I could not believe what I saw in front of me! A St. Joseph Feast spread from the day before. Later Carmela came out to speak with us about how we were enjoying our dinners and she was taking photos with her iPad to send to her family. She uses the iPad to keep the restaurant calendar for parties and other aspects of her business.
I asked if she made the St. Joseph Cavazunes filled with the chick peas and she said, “NO, they are Calabrese.” She is Sicilian and she makes Zeppoles.
I said that I’d photographed all the bread and would send her the photos but would she like to pose with all her handiwork and she did! I didn’t notice she put the iPad down onto the cloth in front until I saw it on the computer. She was gracious to allow me to photograph her. NEXT year we have to go to actual feast! It sounded like a terrific party.
And speaking of party? Click to hear Chicago John’s Italian Song Selection
There was a time when we lived in Kentucky and the kids were young, I used this Kitchen-Aid stand mixer almost everyday. It still works perfectly. I wanted this mixer so badly when we returned after living in Germany for 3 years. I don’t remember any color choice except white or off-white/almond? A couple of years ago I asked for a new beater as the old one’s coating had started to peel. The dough hook, the whisk like beater beats egg whites to stand in peaks in short order. All so useful and good. Laura was just turning three when he got it and now she’ll be 27 in a couple of months. I used to ask each child what kind of cake they wanted for their birthday. That year Laura asked for a “Piggy Cake” although I am not sure why. Mark asked for a State of Kentucky cake and Matthew a GI-Joe cake. Good thing my friend J and I took a class in Cake Decorating in Grafenwoehr!
I was thinking about what to post for Father’s Day this year to remember my dad. This gift from him has mixed a lot of cake batter and bread dough in our house. Last year I posted a slideshow of my dad’s life in a minute. This year I’m posting a photo of his generous present that’s been well used and appreciated.
He’s been gone almost nine years. Missing him everyday, not just today. What special things remind you of your father?
Peek under the dishtowel. Watch bread dough climb the walls of the white interior. A yellow Pyrex bowl. Glass sounds different if you thump it when it’s full.
Poke a navel. Let it rest. Turn out onto a floured board. Knead. Shape. Let rise again. Bake. Slice a warm loaf. Butter the slice. Inhale. Remember. (rutheh.wordpress.com)
My friend Dorothy baked bread last week. She sliced some, added her homegrown lettuce and Early Girl tomatoes from her garden. On top a piece of Muenster cheese. Into the toaster oven to “top brown” the cheese. Each part of the sandwich enhanced the other. But the key was the warm, freshly baked bread. I had to photograph the loaves. Delicious.