A couple of the ingredients for the soup I made my daughter-in-law last weekend.
dThat cabbage cost one dollar.
Seriously. 
Carrots, celery, onion, garlic from Okanogan WA from my brother. Peeled off a couple of the outer leaves.
( iPhone 5 photographs. Wondering if I need the 6)
It was Steve’s idea that we should try the new Japanese Restaurant. He brought home a menu that said Grand Opening.
Turns out it opened at least a year ago, but they had a lot of menus printed up with that on the front.
So we headed over for dinner on Saturday night. A clear soup, salad, Steak Hibachi with vegetables and rice added up to $13-
The food was fresh, nicely prepared and delicious.
The server told us there was a bad review on YELP but I checked it out and they are mostly favorable, especially about their Sushi.
Lunchtime meals are about 6 bucks. Really reasonable.
It ‘s a BYOB but we had no B to bring tonight. We are planning a return trip to explore the menu. It’s in the Italian section of the city, Bloomfield.
iPhone shots of the exterior and my dinner below.
Accompanied by ginger snaps!
This is the dessert my friend V served at a lovely home cooked dinner last Saturday. It was delicious. A generous helping, too.
A nice finish to a simply perfect meal. Walleye caught by Cousins Jeff and Jeffrey, a baked sweet potato and salad with whisked lemon juice and olive oil dressing. Found this in my phone tonight and was thinking about how everything was so good. She said she was following the same idea my mother used to profess- Buy the best food you can and do as little to it as possible. Good advice.
The Pamela’s Ginger Mini Snapz are gluten free and quite tasty. Hope you have a good day Saturday. HBTY!
Mine is a single photograph today…..For a beautiful and informative post on the Chinese New Year be sure to click here
Practice stop-motion shots. Anticipate the action.
Try to feel the timing.
Press the shutter at the right time, once, instead of fifty times. Hopeful.
Improve.
Sometimes the stop-motion looks frozen to me, perhaps too still. Wonder if it needs a little blur to show the movement.
As you read about my shooting where you are, these are examples of how you can be on vacation and work on your skills, simultaneously.
Have fun doing it, too!
Chef at the next table- House of Japan
Jack trying to beat the ball to first base.
And jumping off the board into the pool. Looks like a cut-and-paste figure.
What I discovered is I shoot a lot of red.
I blurred my eyes to spot purple in the archives.
Yes, I made the rainbow jello to photograph. It took 5 hours. I got the recipe from my daughter Laura who found it on the web here
The one pictured is not spiked and no one ate it either. It is still in my freezer to slice and photograph with light coming through the jello like stained glass.
Purple views, white balance setting askew but it works for the challenge.
A compendium of purple.
Fellow bloggers links are at the Daily Post at WordPress. (Thanks to Jo I know how to get on the list now.)
and the cake is by Aubrey’s Bakery in Steubenville Ohio for Justin and Vicky’s wedding
My DIL and I went to lunch while the kids were at two different day camps today.
I photographed the food with my iPhone. Used available light.
We started with these delicious Parmesan Crusted Baked Onions. So soft and the tang and salt of the Parmesan offset the sweetness.
Regular white onions. I asked. Baked four times.
Erika was able to order from their gluten free menu. I ate the Goat Cheese Ravioli with Cabbage, Pancetta and Mushrooms on top.
On the right is the Chopped House Salad.
Oh yes, the restaurant? Marcella’s in Polaris. They have another location in Short North.
My mother was into homemade whole wheat bread with wheat germ added. She’d scald milk, boil water, crumble a cake of yeast. Knead and knead, place it in an oiled bowl, cover with a tea towel, let rise, punch it down, rest – then shape the loaves.
Let them rise again. this time in battered aluminum bread pans covered lightly with waxed paper.
The aroma filled the house and after it was baked we’d eat a slice with butter and honey when it was still warm.
What I would give to have my mother make a couple of loaves again, turn them out of the greased bread pans. Saw off a slice with a serrated edge.
But when I was a kid, I saw a big white truck with red and yellow and bright blue balloons all over it. WONDER BREAD. I wanted my mother to buy WONDER BREAD. I’d eaten it somewhere and was fascinated you could roll it into a ball! Hard to believe but true. I begged my mother to buy WONDER BREAD. Oh how I longed for the colorful balloons on the wrapper.
Embarrassing to admit, but true.
She never did.
I saw this sign by the abandoned Wonder Bread Bakery in Columbus OH. ( click to read about construction of Wonder Bread LOFTS that started four days ago)
Shot last week -Spring Break in NYC. My sister walked us by and it was open.
They couldn’t be nicer. People behind counters are captive. I ask for permission after a bit of conversation. Sometimes you get “I’d rather not.” but here I got a “Sure!”.
Thanks, Rose.
If you want to read more about Joe’s Dairy on Sullivan Street click here. Everyone talks about their smoked mozzarella!
(And if you want to make your own cheese go here and click on the Cheesy Stuff page)
At the 6th Annual Farm to Table Conference I was fascinated by the Shitake Logs Display. Quiet Creek Herb Farm and School of Country Living was doing a brisk business with just one Shitake Log left to sell. There were quite a few with SOLD tags on the logs, propped up against a table. I was shooting unobserved and then noticed and that is how the pose came to be. Got a good laugh and was granted to permission to blog it anyway. He said, “You didn’t get that did you?” and I said “Yes, I did.” He didn’t think I was that quick.
And here is the explanation how to to choose a log, choose spawn,inoculate,soak and thump(thumping triggers fruiting), stack, incubate, and harvest. I will count on Rufus- Shitake and Garlic Scapes and Chicago John’s Dad’s Puffballs (not Shitake) to tell you how best to use them in recipes. Shitake – Lentinula edodes- are originally from Japan.
*(Obviously I don’t really know how to explain Shitake Logs but the kind people at quiet creek(at)windstream(dot)net know everything about the process and will be happy to assist you with all your Shitake questions in addition to herbs, soaps, salves and bags of Worm Wonder for all your worm composting needs.
