GOLDEN SPIRAL

GOLDEN SPIRAL EXAMPLES
for the intermediate photography class

HAPPY BIRTHDAY, JULIA!

We all owe you a huge debt for your pioneering spirit and culinary vision. You continue to inspire me daily in the kitchen and make me realize that I just have to try, and sometimes try again, to perfect any recipe. You showed us all that it is all achievable and for that I thank you.

"Reposted from Epicurious.com"

Julia's Kitchen Wisdom: Essential Techniques and Recipes From a Lifetime of Cooking was Julia Child's final cookbook, published just four years before her passing in 2004. She called it "a mini aide-mémoire for general home cookery," and based the slim volume on her own "loose-leaf kitchen reference guide gradually compiled from my own trials, remedies, and errors—corrected as I've cooked my way through the years."

The pages are filled with classic recipes, including roast chicken, boeuf Bourguignon, scalloped potatoes, and chocolate mousse, and yet it is hardly a book for novice cooks. In fact, in the introduction, Child very clearly addresses her audience as "those who are tolerably familiar with culinary language; whose kitchens are normally well equipped with such staples as jelly-roll pans, a food processor, a decent rolling pin; and who know their way around the stove reasonably well."

Yet regardless of whether or not you own—or could even identify—a jelly roll pan, we think just about anyone can benefit from Julia's expertise. The book is filled with just the type of practical kitchen know-how we all so often need at our fingertips. We gathered 10 of Child's signature tips, including how to clean a burn-blackened pan, which wine is best to use when cooking, and tricks for disguising canned chicken broth.

BAKING POWDER in an opened can loses its strength after about 6 months, so always test it by stirring a teaspoonful into 1/2 cup of hot water. If it doesn't bubble up in a lively way, throw it out. Before you use baking powder, be sure to smooth out any lumps.

TO CLEAN A BURN-BLACKENED PAN. Fill the pan with water, adding 2 Tbs baking soda per quart. Simmer 10 minutes, cover, and let soak off heat for several hours or overnight. The black residue should scrub off easily with a stiff brush.

TO PROOF YEAST. It's always wise to make sure your yeast is really active. Stir a tablespoon of active dry yeast in a cup with 3 tablespoons of tepid water and a pinch of sugar. In 5 minutes it should begin to bubble. It's alive!

BUYING AND STORING EGGS. It behooves us to choose eggs carefully and to treat them right. Because at room temperature they make a warm and comfortable home for evil bacteria, always buy refrigerated eggs, never buy cracked or dirty eggs, always bring your eggs home in a refrigerated container, and keep eggs chilled until the moment you are to use them.

CLARIFIED BUTTER—FOR SAUTÉING. The simple system: melt the butter and pour the clear yellow liquid off the milky residue. The professional, long-keeping method: bring the butter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigerator or freezer.

FOLDING. Folding egg whites or flour or whipped cream or anything else into anything like a cake batter is an essential part of soufflé and cake making. You have to incorporate the one into the other without deflating the puff of the one or the other. To do so, plunge a large rubber spatula like a knife down into the center of the mixture, and draw it to the side of the bowl and up to the surface in a rapid scoop, bringing some of the bottom up over the top. Rotate the bowl slightly, and continue rapidly and gently for several scoops, until the elements are blended—but do not overdo it and deflate the puff.

GARLIC FACTOIDS. To separate the cloves from the head of garlic, cut off the top, then bang down on the head with your fist or the flat of a knife. To peel whole garlic cloves, drop them into a pan of boiling water and boil exactly 30 seconds; the peels will slip off easily. To mince garlic, smash a whole garlic clove on your work surface, peel off and discard the skin, then mince with your big knife. To purée, sprinkle a big pinch of salt on the minced garlic, then press and rub the garlic back and forth on your work surface with the flat of your knife, or pound with a mortar and pestle.

To remove garlic smell from your hands, wash in cold water, rub with salt, wash in soap and warm water; repeat if necessary.

WHEN IS IT DONE? Test rapidly and often, since meat can overcook very quickly. Press it with your finger. If it feels squashy, like raw meat, it is very rare. As it cooks it becomes springy—when lightly springy it is medium, and if there is no spring it is well done.

USING CANNED BROTHS AND BOUILLONS. To disguise your use of the can, simmer the broth for 15 to 20 minutes with a handful of minced carrots, onions, and celery and perhaps a bit of dry white wine or dry white French vermouth.

COOKING WITH OR WITHOUT WINE. For red wine, use a young, full wine such as a zinfandel or a Chianti. White wines should be dry and full-bodied, such as a sauvignon, but because many of the whites are too acid, I prefer to use a dry white French vermouth. In addition to its strength and quality, it keeps nicely. Port, Madeiras, and sherries must be dry. If you do not wish to cook with wine, simply omit it, or add stock or more herbs.

Photo: Jim Scherer

Excerpted from Julia's Kitchen Wisdom by Julia Child. Copyright © 2000 by Julia Child. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Read More http://www.epicurious.com/articlesguides/chefsexperts/celebrity-chefs/julia-child-kitchen-tips#ixzz23eUELkvs

Treasury of the Week: #1472 by MadebySunflower

I just love this treasury. It's full of mystery and gorgeous contrast!

I feel the end of summer approaching...
There are no longer white peaches at the farmer's market.
The freestone peaches are no longer barely ripe but verging on EAT now ripeness
The strawberries are once again coming from a plane somewhere else in the world.
The first halloween costume catalog arrived yesterday
The Retail Summer Sales/Back to School sales have started
My parents are asking about what our holiday plans are this year!


Now if it would just cool off a bit, I would believe it!

Summer Peach

www.clementseye.etsy.com

Happy July!

old glory, 2012

I love the Americana of the 4th of July. The BBQ (the verb and the noun), the grilling, the sparklers, the fireflies (we're in NC), the day at the pool, the patriotic songs, and it always makes me take a second and think about America. I know schmaltzy, but true. Everything has felt so tumultuous in our country lately. The politics, the economy, the weather (we hit 106F this weekend)the rest of the world too. I think it's important to think about what we love and appreciate and if you feel strongly enough, maybe write a letter. One that doesn't fuss and fume over what's wrong but express what we feel is or could be or SHOULD be right in a positive way. 


Have a beautiful 4th of July and teach your kids the words to a couple of patriotic songs. I realized last year that they don't learn them in school anymore... that's a whole different session.


For those of you who NEED more patriotism in  your world... visit the FLAG SITE!!! Yep, the flag site. Everything you wanted to know but were afraid to ask about OLD GLORY!

http://www.usa-flag-site.org/songs.shtml

Passionate Pointe

2012

Harris YMCA School of Dance

Spring Recital

"Save a Place for Me"

The latest inspiration came from right in my own backyard.

Yard Inspirations No. 1

White Oak Leaf Hydrangea Series

St Francis Surrounded by Hydrangeas

 

Sir Ken Robinson visited my daughters school yesterday. I've been a big fan for a very long time but thought I'd share what started my groupie worship. He creates such a compelling argument for what's wrong with our education system and does it so logically and eloquently it needs to be heard.
Thank you Sir Ken for taking the time out of his busy day to squeeze in a visit to our school. It made a huge impression on many minds, both young and not so young.

 Sir Ken Robinson and some of the Future Montessori Mafia at Park Road Montessori to visit his tree that was dedicated in his honor on Peace Day in April 2012.

Sir Ken Robinson's Tree

No. 3 Depth of Field

A Day at the Derby (Party)...

I love working with depth of field. B was so excited to get to play Mom horseshoes as she calls it. This was a great composition to define a really wonderful day. Dirty fingernails and all!

AND I won the derby pool!!!

No 3 entry for the Photo Challenge from 
http://www.inspiredbyfamilymag.com and http://www.thehollierogue.com/
wish me luck!

Photo Challenge #9 Rule of Thirds

Photo Challenge No. 9 Rule of Thirds

Our summers are spent as we like it...as all summers should be.


No 9 entry for the Photo Challenge from 
http://www.inspiredbyfamilymag.com and http://www.thehollierogue.com/
wish me luck!

Salvidor Dali interview (first half) with Mike Wallace

click here for the second half

I stumbled across this very early in the morning and was fascinated. I can't figure out if Dali is a genius or a narcissistic crack pot? The paintings are genius but was he?

Photo Challenge #3

Happy 9 3/4 Birthday!

This year my daughter will be 10! It's not until August. Summer birthdays are wonderful and horrible all at the same time. I know, I have one. You never get to have cupcakes at school,most of your school friends are off on vacation and the weather is less than desirable. SO... we had a Harry Potter themed 9 3/4 birthday party and painted the Hogwarts Express at a studio here in town. Since the train is accessed through Platform 9 3/4 we felt it was an appropriate time to celebrate being ALMOST 10!

Challenge Photo #2

Photo a Day Challenge #2

This time of the year is all about the Spring Recital. With two ballerinas in the house, we are at the dance studio alot!

Photo a Day Challenge

OK, I may be coming to the party a little bit late but I look great and ready to go! There is a great photo challenge going on right now at  Inspired by Family Magazine and co-hosted by The Hollie Rogue!

It's called The Photo-a-Day Mommy Moments Challenge and it challenges you to capture different moments in your day leading up to Mother's Day. There are themed prompts for each day if you'd like a guideline. Best part is that you could win TONS of STUFF, an even better part it will stretch your creativity and get you "shooting". Prizes will be given out at the end of the period.


They are looking for creativity and originality ladies! You don't have to be a professional, cell phones and point-and-shoots are perfectly acceptable!

You'll need to post your photo submissions to your blog and then link up to the photo challenge linky. All the details can be found here. The challenge and linky officially goes from April 16th - May 11th. 

I'll be posting my entries here in the next couple of weeks. Make sure to let me know if you participate so that I can keep an eye on my competition!



Have fun!

The Soul of an Artist

Does everyone have the ability to be creative they just haven't allowed themselves to find that part of them? OR are some people born with OR without the ability to be creative? I just came from one of those drink and paint places for my daughter's birthday (we drank izzies). They sketch the basics of the painting for you and then an instructor takes you through step by step how to paint whatever painting you may be trying to create. Most of the girls were 10ish and had a pretty good grasp of what was going on.  I watched my 4 (and 3/4 - she made me put that) year old tackling the Hogwarts Express Painting (not a beginner piece). She was doing amazing. Following the guide and following directions. Then I took my eyes away for a second and she had gone nuts! She followed some inner-voice and her Hogwarts Express became this unique abstract of a train. It's amazing and it got me wondering about creativity. 

I've always believed that everyone can be creative. You may need to practice a bit and figure out how to allow yourself to be creative, but everyone can be creative in  their own unique way. Watching my daughter made me realize, YES everyone can be creative but there are those innately talented people that are creative in spite of themselves. They can't help it. My daughter held it in as long as she could and then she HAD to let it out. I wish all parents would give their kids, or themselves for that matter, the chance to let it out, some really incredible things seem to happen when you do.

A Blog that Brightens my Day....

I stumbled across this blog. I don't even remember how. It is so clever and never fails to make me giggle  a little bit more during the day. Today was no exception.

http://girlonthecontrary.com/2012/04/20/i-can-never-order-pizza-again/

If you've ever had the question run across your mind... "Am I ordering too much take out?!" this will make you laugh out loud.

Life's Roadmap

I also wanted to brag a little bit. I'm currently in an art show and I sold my first piece yesterday. I'm excited. Artists put a little piece of themselves in everything they create. It's hard to put yourself out there on display. I am pretty excited. If you want to see the other amazing artists in the show here they are...

WHat would you be like if you were 15 years old today?

Gargoyle Series

Happy St Patrick's Day!

This is from a great blog theKitchn.com
I have been making this cake for a few years now. It's amazing and simple and complex and beautiful all at the same time. It's a one pot wonder! Enjoy it with a lovely pint of Guiness and toast the lovely Irish and all that they represent on this special day! Erin Go Bragh!

Recipe: Nigella Lawson's Chocolate Guinness Cake

As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate St. Patrick's Day—not in a pint glass, but in Nigella Lawson’s dark, moist Chocolate Guinness Cake.

This cake couldn’t be easier to make—it’s a single layer with a crown of fluffy frosting, and you toss it all together on the stove top. The results are always delicious, moist but not overly dense, with that complex undertone of beery flavor. I make it every year on St. Paddy’s Day.

Chocolate Guinness Cake

From Feast by Nigella Lawson (reprinted in the New York Times on 12/8/04)
Yield: One 9-inch cake (12 servings)

For the cake:

Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar (I have used regular granulated sugar with no ill effects)
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

For the topping:

1 1/4 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/2 cup heavy cream

For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

In a word... Spring!

A glimpse of Spring in Charlotte, NC

Photography 101 week 8:Negative Space

I have been teaching a photography class at my local YMCA in Charlotte, NC for the past 9 weeks! I have been SO amazed at the progress and creativity that has come out of it. They've agreed to let me show off some of their work each week.


So every Monday I'll be posting their work that had been selected as their best the previous week. Enjoy!


Assignment: Negative Space

Jack's Negative Space

Kristin's Negative Space

Terri's Negative Space

This is terrifying and fascinating.... You make the choice daily as long as you are informed. How many cubes do you consume in a day?

I get to be a guest blogger today!

My friend Melissa is vacationing in Mexico and I got to guest blog for her bubbyandbean.com

It's a great blog I know you all will love it.

A Photography Teacher's Lesson Learned // Guest Post by Heather Liebler