My photos turn up in unexpected places when I search

One time I explored various tags of mine on the blog posts over the years.

For example        Dogs was one. Cats was another.

This evening I went to search “soup rutheh” to see some other images of soup that I’ve posted.  And there are a lot. Soup season in upon us.  I like to make soup.

But here is what else I found.  There were at least eight other websites/blogs using photographs I’ve taken without having asked permission and there’s no photo credit.  Over the past decade I have received requests from magazines, textbook authors, CD producers and  brochure creators and a television show, asking to use a photograph and  I’ve granted permission for them to do so.

It’s something to see an early morning school bus headlights and recognize the scene as one I captured being used on a site to illustrate “The Impact of School Start Times” .  One of the sites with my jar of jelly beans photographed in my former Photo Class is on a website that is No Longer Found but still, how can they just take it and use it without even asking?  Another site of What Do They Eat? has all of my minestrone ingredients with my Spode dish on my kitchen table.  I get the idea of the Pinterest pins in different categories and somehow the internet knows they are my photos even though they are showing up on other’s sites and posts because there they are coming up in my search. I know my grandson saw their family dog on someone else’s website about Airedales.  Taken from the blog.

I guess one puts a photograph out there into the world and others think it is just fine to snare it and use it.

For all the people who give photo credit and request permission, thank you.  It means a lot.

Here are a few of the photos that come up when I searched “soup rutheh” and were found on other sites

Minestrone Ingredients Still Life

FoggyMorningSchoolBusStop

 

Guess How Many Jelly Beans in a Glass Quart Jar

We’re Talking Trash Now      Why trash comes up with a “soup” search is beyond me.

 

Pot of English Breakfast Tea   On this one they did include my name


I knew this was my photo too, on another site  Essie’s Orginal Hot Dog Shop

Oh well, you get the idea. There were a few others.

 

It’s Official. Soup Season!

Time to ward off the chill. Make soup.

Today’s post a compendium of past blog posts featuring soup.  Photos will be familiar if you’ve followed since the blog started.

minestorne-ingredients-still-life

 

the rinds of cheese (see Soup Bones above) are key to this Minestrone.

From the BEST RECIPE COOKBOOK of by the editor’s of COOK’S ILLUSTRATED  Minestrone recipe

2 small leek washed thoroughly, white and light green sliced thin crosswise

2 medium carrots peeled and cut small dice

2 small onions peeled and small dice

2 medium celery stalks trimmed and cut small dice

1 medium russet potato peeled and medium dice

1 medium zucchini trimmed and medium dice

3 c stemmed spinach leaves cut in thin strips

1 can (28 oz)  whole tomatoes packed in juice, drained and chopped

1 Parmesan cheese rind about 5×2 inches

1 can cannellini beans drained and rinsed, added last 5 minutes

ground black pepper

at end add 1/4 c basil pesto or 1 T rosemary mixed with 1 teaspoon minced garlic and extra- virgin olive oil

Bring vegetables tomatoes and 8 cups of water, cheese rind and 1 teaspoon of salt to a boil in a big soup kettle or pot.

Reduce hear to medium low simmer uncovered, stir occasionally,until vegetables are tender but still hold their shape about an hour.

Add beans and cook just until heated through about 5 minutes.  Remove pot from heat.

Remove and discard cheese rind. Stir in pesto or Rosemary mixture if desired and adjust seasonings adding pepper or more salt if necessary. Ladle into bowls and serve immediately.

If you want to add pasta be sure to cook separately, drain and put in soup bowl, then ladle soup over it so it doesn’t suck up all the broth.

Do you have a favorite soup you make when the weather changes? Maybe you are firing up a pot of chili or stew.

Three More Days of the One-Woman Show, REMAINS, at the New Hazlett Theatre, North Side

My friend R sent me an article from the Pittsburgh Post- Gazette  by Sara Bauknecht, about “Remains”, a one-woman show  playing at The New Hazlett Theater on the North Side – Thought I might be interested in going. I read the part about going through boxes of memories and stuff from one’s parents and it piqued my interest.

You can read more about the star of the show, Beth Corning, at her blog

“This year’s offering is a one-woman show (starring Beth Corning ) made with Tony Award-winning choreographer/performer Dominique Serrand, co-artistic director of Minneapolis-based The Moving Company.”

and before you know it,  R went online and  bought us tickets.  I’m so glad she did.  It was excellent.  Powerful.  Graceful. Moving.  Evocative.

And it’s there for just 3 more days!!   If you live in Pittsburgh, you should make a plan to go this weekend.

We went to the performance Thursday night and stayed for the Talk-Back afterwards.

Beth Corning asked the audience if we might Tweet, Facebook and tell friends about “Remains” – (a Glue Factory Project) which is playing Friday June 7,

Sat June 8th and a Sunday Matinee at 2 (June 9th) when you pay what you can for admission.

R and I went to the lobby and then I wondered out loud how to blog about it and R suggested I ask to take a photo of Beth.  So we turned around and went back and I took a photo with my iPhone.

A nice man, Alex showed me how to take a panorama with my new iPhone  in the theater lobby and showed me where to stand in the corner.  A bit dark but fun. Thanks Alex

We headed to Market Square to La Cucina Flegrea where the kitchen had closed but served us each a bowl of delicious minestrone and some bread.

And if you don’t live in Pittsburgh, you could invite Beth and Dominique to come to your city. Maybe they will consider a tour!  The show’s theme is personal and universal simultaneously.

 

The New Hazlett Theater

Formerly the Carnegie Library  Now the New Hazlett Theater

Beth Corning

Beth Corning after the performance.

Remains PosterPoster in the Lobby

The lobby at the New Hazlett Theater

The Lobby of the New Hazlett Theater

Market Square

Market Square Scene

Minestrone

A bowl of minestrone at La Cucina Flegrea in Market Square, after the show.

Minestrone Ingredients Still Life

One time Laura sent me tips on how to photograph food. I should have read it more carefully. It is not easy to make it look tasty and inviting. I am at a point in my life where I lay out all the ingredients for a recipe before I start making it. You want to know you aren’t missing something crucial. The phone rings, you’re listening to the radio, you lose count. At least with it all spread out and ready you can doublecheck you added everything. Today was soup making day. I made a double batch but did each one in a single soup pot as I never think doubling in one pot works the best. The key to this Best Recipe is the addition of the Parmigiano Cheese Rind to boil up with the vegetables. It really makes the broth delicious. This recipe is total veg and I don’t add the pasta in the soup pot as it soaks up all the liquid. You can make ditalini and put it in the soup bowl and ladle the hot soup on top. I followed the recipe to the letter, slicing the leeks just so. And there is no such thing as inexpensive Parmesan. I cut the rind in half. The cannellini beans go in the last 5 minutes and I used canned. The recipe is from The Best Recipe cookbook(1999 edition) by the Editors of the Cooks Illustrated Magazine (page 28) or click here for their recipe for Hearty Minestrone. There are charts of other vegetables to use but broccoli is considered too strong for the soup and overpowering. And the reason it is called the Best Recipe is because they test all the recipes for a single dish and make it 100 different ways- with vegetable broth, chicken broth and the water with the wonderful soup rind- and they describe the pros and cons of each method and or addition. It’s good reading, about how and why they conclude they have found the BEST recipe! And I see there is a NEW Best Recipe out now. Yum!

Went to the Giant Eagle early this morning

A Bowl of Minestrone

A chill in the air, the leaves start to turn. October 4th is a good day.  My DIL was born.  She would rather eat a bowl of soup than a piece of cake. Happy Birthday Erika !  I watched  my friend Roberta make this pot of minestrone Friday night. Fragrant, nourishing, delicious. We all ate a bowl and had some Hearth Bread from Whole Foods and it was a great kickoff for the beginning of soup season.   I photographed it on my kitchen table in one of my mother’s bowls. The recipe is from The Best Recipe Cookbook by the editors of COOK’S ILLUSTRATED.  Follow the recipe to the letter and you will be surprised. It is a different method and has no garlic unless you add it in the pesto or Rosemary mixture at the end. The key to the recipe success is the real Parmesan Cheese Rind.

Feeds the soul, not just the stomach.
To DIL- Happy Birthday Erika. Soup Season has Begun! I will make some when I visit. Love you, MIL

2 small leek washed thoroughly, white and light green sliced thin crosswise

2 medium carrots peeled and cut small dice

2 small onions peeled and small dice

2 medium celery stalks trimmed and cut small dice

1 medium russet potato peeled and medium dice

1 medium zucchini trimmed and medium dice

3 c stemmed spinach leaves cut in thin strips

1 can (28 oz)  whole tomatoes packed in juice, drained and chopped

1 Parmesan cheese rind about 5×2 inches

1 can cannellini beans drained and rinsed, added last 5 minutes

ground black pepper

at end add 1/4 c basil pesto or 1 T rosemary mixed with 1 teaspoon minced garlic and extra- virgin olive oil

Bring vegetables tomatoes and 8 cups of water, cheese rind and 1 teaspoon of salt to a boil in a big soup kettle or pot.

Reduce hear to medium low simmer uncovered, stir occasionally,until vegetables are tender but still hold their shape about an hour.

Add beans and cook just until heated through about 5 minutes.  Remove pot from heat.

Remove and discard cheese rind. Stir in pesto or Rosemary mixture if desired and adjust seasonings adding pepper or more salt if necessary. Ladle into bowls and serve immediately.

If you want to add pasta be sure to cook separately, drain and put in soup bowl, then ladle soup over it so it doesn’t suck up all the broth.