My artist friend J gave me a dozen stems of dried Allium from her garden.
J knew that they’d be great for pictures.
The kids enjoyed arranging them and taking photos of the outer space orbs.
After school I tried putting one into a glass globe my neighbors had given me (minus the crazy centerpiece, which has since been trashed).
The top flower had broken off from the stem but didn’t take away from the dried flower end.
The round glass globe creates some interesting effects in the images. I see that you need to plant bulbs if you want Allium in your garden next Spring.
I’d always wondered what they were when I saw the tall purple alien- looking flowers.
Some of the flowers were gigantic. The stems are called scapes.
And if you want a recipe for scapes, (which aren’t available now but you can plan ahead for next season) check out recipe from Bartolini Kitchens Chicago John’s calling for “6-9 garlic scapes“ or Rufus Food and Spirit Guide for Stir Fry with Chicken, Zucchini and Garlic Scapes
My food blogging friends know allium well. I just didn’t know what they were named. Shot with iPhone.
You’ve read their comments on my blogs. Flat Ruthie has been fortunate to have been hosted by all three bloggers.
I’ve posted links to their photographs and recipes for some wonderful dishes.
It’s summer vacation and I’ve a bit more time on my hands. Have a plan to try some new recipes and what better way than to experiment with fellow bloggers posts of beautiful and delicious dishes.
And my daughter-in-law’s kitchen makes me feel like I’m on a cooking show! Six burner stove and all.
When I forwarded her the recipe for Roasted Chicken Stuffed with Citrus she agreed it would be good for dinner and we had all the ingredients, including fresh tarragon from her garden. You can get the recipe at Rufus Food and Spirits Guide and see a great looking photo of Greg’s Roast Chicken. I am already behind as yesterday Katherine posted a Blue Crab Dip recipe and today it is stuffed zucchini. I can’t keep up!
And a nod to Chicago John as I attempted to make the garlic cloves fall onto my keyboard but was unsuccessful! (see his posts of berries and an earlier one of peas at his blog From the Bartolini Kitchens ) Watch for a future post as I make homemade pasta for the first time.
Food photography is a challenge unless I’m just shooting what I’m eating. When I try to set something up, think too much about it and what I am trying to accomplish, it’s stressful.
People as subjects seem easier than assembled ingredients.
By the way the aroma alone is worth the cooking effort for this recipe.
Divine! and delicious. The kids loved it! So thanks to Greg and Katherine and Chicago John.
After school on Wednesday, I went down to Annex Cookery and the Tin Front Cafe. I was in the market for a new espresso maker. I ordered a lunch portion of their four cheese macaroni and a mixed greens salad with balsamic and asiago cheese shavings on top. And what do you know? As I sat there, I saw the infused vodka on the glass shelf and thought of Blogger Rufus’ Food and Spirits Guide. (AKA Greg) and here is the wild part- his post today is about Pepper Infused VODKA!
Horseradish Vodka? (they use it for Bloody Marys) Ellie explained how they make it.
I knew he would not care for the Apple Raisin Infused Rum (he detests raisins as I’ve read his wife Katherine’s writings about that topic) but I just thought the line of glass bottles filled with colored spirits and the labels would be of special interest to him.
One of my favorite things is to receive a photo from someone. They saw it and thought of me and the blog or just saw it and thought it was something I would like to see too. Mary sent me this one and when I asked she said I could use it she said okay.
Just yesterday Rufus was writing about the last of the neighbor’s fresh tomatoes. He was concocting the great looking shrimp tacos. He mentioned being told about a mystery ingredient for their growing so well and his neighbor has horses. Hmmmmm. My sister sent this sign two days before. Seemed like a good link to a similar topic. Horse #@%*! In Pittsburgh there are signs about dog owners being responsible for picking up after their dogs and if not a $300 fine will be charged. I have never seen a ticket issued and I live across the street from the park.
But this is not about dogs and their irresponsible after they do their business. This is about the sign my sister found in New York City and photographed and sent to me. It is about wondering the size of bag/container one would need to do such a task. And wondering where they put the matter once it is cleaned up. And what the price of a fine might be in New York City if someone did not comply.
When I saw this recipe for Stuffed Eggplant on Rufus’ Food and Spirits Guide, I left a comment- something to the effect of oh, that looks sooo delicious and I am going to try it. I comment a lot on Greg and Katherine’s colorful and tasty blog and am inspired by their food photography and writing. So when Steve and I went to Aunt Linda’s to drop off Jackie’s dishes, Aunt Linda gave me a perfect eggplant from her garden along with some gorgeous fresh tomatoes. What better day could there be to make this recipe? This is what mine looked like before I baked it.
Yes, it was different from the photo on the blog but I baked it up as someone was in town and going to stop by at 6 to dine. Six came and six fifteen and then six thirty and I didn’t want to overbake the eggplant so took it out of the oven and it sat on top of the stove. I made a salad. I waited. Sliced some bread. I started a large pot of water. When it boiled, I threw in a box of DeCecco Penne and then I cut up the entire baked stuffed eggplant and added it to the cooked pasta. Still no sign of a guest! Almost seven. I put it in a huge skillet and tossed it around and the garlic and basil smell was amazing. Guest arrived. Finally we were able to dine and it was quite good served out of the white pasta bowls. I am going to make it again. Just today someone sent a message that they made it from the post I put up to the link on FB. YUM is all I can say. Thank Rufus’ Food and Spirits Guide blogfriends. That link will take you to the Zucchini Fritters recipe as well!
Keep or Pitch post back in business, too.