Green Things

 

Green things.

It’s been a fun week of colorful collages.

Once I got started it was hard to stop.

A lot of response was generated by the different colors and it’s made me see the trend in my photography, color wise, what I’m drawn to….besides the human element.  The clothes we choose, our dishes, the bed linens and artwork which surround us in our lives. Many have commented on which color is their favorite.

Right now everywhere I look it is green green green   We’ve had a lot of rain.

 

 

 

Cranberries, Granny Smiths and Navel Oranges

I made fresh cranberry relish for Thanksgiving in New York City then realized I wanted to eat it again.  This recipe makes about 6 cups.

A pound of cranberries,rinsed and drained

two Granny Smiths, quartered and cored

two navel oranges cut up

1 cup of sugar

pulse ingredients, one at a time  not to mush or purée  -chopped up, coarsely

mix together in large bowl.  Add sugar

chill

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Wildflour Bakery Anchorage, Alaska- Guest Blog

My wish is you get to Anchorage Alaska and taste Wildflour Bakery pies. Although I am back in the lower 48 today I have some more Alaska posts.

When visiting friends in Homer Alaska, we met some very nice people in their interesting home that our host had helped build.

The first thing they did was offer us pie and coffee.  Who could resist?

Three types of apple pie.  As we sampled a sliver of each type, we talked about the excellent flavor and crust (one gluten- free) and then I learned about the pie creator, Wildflour Bakery Owner Olivia Allen of Anchorage.  Although I took a few photos of the pie (see below) I wanted to know more.

Meet bakery owner Olivia Allen- photograph by Julia Bevins, I  asked Julia if she would like to be guest blogger! What a great photo.

Then I called Olivia. She returned my call just as we were entering our departing flight but emailed me more photos and information about Wildflour Bakery.  Here is her blog link Look into the World  See Olivia’s watercolor illustrations and follow her on Instagram Wildflour Bakery Handcrafted pies and galettes made with foraged wild berries, organic ingredients and lots of love 🌸

Olivia writes-

Wildflour Bakery uses locally sourced and foraged wild berries, herbs, flowers and backyard honey to craft beautiful and sweet treats with creative flair.

Each pie or galette is handcrafted with the intention of highlighting the Alaskan spirit of our wild spaces, near and far.

imageBeautifully photographed by Julia Bevins.

Gallery of photos below , sent to me by Olivia

Here are my pie photos so you see why I needed Olivia to send me some more.

And here is her artwork. I love the part about “serve generous slices.”  Yes!!

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We fairly well decimated the pies! You can see why I needed more photos to create this blog post as you look at my three photos I took at the kitchen table.

A few years ago I featured friend and pie judge Rob Bard.on National Pie Day.   I know he would have enjoyed the pies.

Apples Wait to be Pressed into Cider- October 2009

This is a reblog- originally posted October 2009.

Sand Hill Berry Farm Cider Press- Bushels of Apples- October Sunday-Mt. Pleasant, PA

Red Currants and Red Raspberries their specialty, not to mention the gooseberries to make jam. Raspberry pies, and free raspberry sundaes. We roasted hot dogs over a fire, and marshmallows to make s’mores.  

Autumn color in the Laurel Highlands of Pennsylvania is hard to beat. The barn was filled with the smell of apples.

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Original four comments.  Zero likes .    My friend Dorothy passed in 2010.  A Memorial Poetry Reading is being planned for this November 13, 2015.  

Ruth, what a wonderful angle to take your picture to include indoors, outdoors and I can almost smell the apples.
Dorothy

 

  • Marlene  
    Great picture!
    Toni
    Great seeing you there in the beautiful countryside with your family. What a picture perfect day!! Those sundaes were really good! Love the photo!!

    Donna      

     How beautiful the colors came out!! Always the photographer

 

A Variety of Reds in my Kitchen, Photographed with a New Mirrorless

reds in the kitchen

Red Still Life in the Kitchen Photographed with Mirrorless Camera

Portable, lightweignt. Able to fit in a small bag instead of a huge one.  Not so bulky.

Interchangeable lenses. A postive review all around.

You don’t always want to lug heavy DSLRs and weighty (but wonderful) glass around your neck.

A phone camera isn’t sufficient as an alternative.

AND there was the bonus of a hefty instant rebate at time of purchase.

I’d been looking and thinking about mirrorless cameras for awhile.

Reading reviews, I thought it would be a Fuji but the SONY a5000 had an affordable 20.1 Megapixel price that seemed fortuitous.

I’m satisfied with the results so far.   Will keep experimenting.

Looked Like Art to Me

Steve received a gift box of apples from a former colleague.  When he opened the box and placed it on the kitchen table, it looked like art to me. Found art?

Idared, Empire, Golden Delcious, and Winesap.  An orchard from New York.

(my knitted scarf at the bottom, I’d just come home late from school due to my photographing the Winter Concert.)

apples

When it bakes, you smell autumn

One of the good things about fall.

It’s a simple dessert. The time of year when the apples are perfect, so fresh

A sign of fall.  Apple Crisp.

If you want to be inspired with Apples Galore, stop by Rufus’ Food and Spirit Guide blog.

I peeled a lot of apples(10), sliced and chopped and put them into a buttered 9×13 glass dish.

Cut a stick of butter into 2 cups of oats (we skip the flour) some salt and about 1/2 cup of brown sugar. Just hint of cinnamon, not to overpower the apples.

Crumble the buttery oatmeal crumbs over the apples.  Bake about 50 minutes.

Marlene adds a cup of cranberries to her apples and that makes it nice and tart with the contrast of sweet.

(and a little salty caramel or vanilla ice cream on the side- or even mint, eh Maura?)

Golden Delicious Apples

apples on the cutting board

Oh no, I didn’t photograph the fragrant apple crisp as it cooled or when it was dished up on plates with the ice cream.

We just ate it!

One of the Fancy Apples

A welcome gift.  Fancy fresh fruit. Perishable, DO NOT FREEZE the boxes state.

Tonight as I cut up a couple of perfectly ripe pieces for the family to share,  I remembered another fancy apple I ‘d cut with the apple sectioner at home in Pittsburgh.  Steve’s former colleague had shipped them and his former boss sent some succulent red grapefruit.

Our cracker selection a bit pedestrian but paired well with the cheese and fruit.

Each apple wrapped in green tissue, cradled in a partitioned box,  accompanied by a handwritten map telling which type of apple was in each space.  Refrigerate upon receipt.  

Here in Ohio there were juicy pears in gold foil papers, sheets of green foam cushioning their journey from Oregon.

A box of oranges are in the garage keeping cool.

Doesn’t fruit always taste better when someone else cuts it up and places it on a plate?

You might remember a similar photo of a  cut pear from a 2012  Weekly Photo Challenge: Surprise post 

fancy apple