Every time I think about getting a new wallet – one that has more room to spread out, one that can hold change, one that can fit in my pocket – I see these guys and would miss them too much.
May 10, 2012
So, I’m sitting there, deep in thought, wrapping my brain around a copy issue, when I hear a wiener snort! and a humph! I turn around, and this is what I see. Indignant about the current amount of belly rubs he is receiving much?
On another note: welcome, new readers! Posts like these (with the date as the header) are from my ‘picture of the day’ series. Most are taken with my phone, lots are of the things right around me in the evening when it dawns on me: oh, crap! I need to take my picture!
This picture of the day business has been going on for 3 years now, and sometimes I even capture something great. Most days, like today, I just shoot something simple and close to home.
Spring at the Brooklyn Botanic Garden – 2
Yes, the Botanic Garden again. Spring is still on high rampage, and this place is amazing. We visited again last weekend, in part to get our memberships, in part to put the new camera through its paces, but mostly because spring is a bustin out and this place changes weekly. Daily, even. Don’t want to miss a thing.
And if you’re still not pictured-out, we have even more on our Flickr page.
May 9, 2012
You might have a problem if… your cameras far outnumber the people in your house. Not pictured: the point & shoot or 2 camera phones.
May 8, 2012
New project 2
May 7, 2012
New project
May 6, 2012
Desert blooms at the Brooklyn Botanic Garden
May 5, 2012
My love with his cute new hairdo.
Corn Salsa Pasta
This easy weeknight dinner combines all that is good about corn salsa with a nice gluten-free pasta for a no-fuss meal that is high in taste and low in drama.
Corn Salsa Pasta
2 ears corn, de-cobbed
1 orange bell pepper, chopped
1/2 onion, thinly sliced
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 pickled jalapeño, diced
3 Tbsp. salsa
3 Tbsp. crema
1/2 package (2 servings) corn pasta
Salt & pepper to taste
1 Tbsp. olive oil
Put a large pot of water on to boil. While your water is boiling, de-cob your corn kernels, chop your bell pepper, slice your onions, dice the jalapeño and gather the rest of your ingredients.
In a large pan over medium heat, bring the olive oil up to temperature. Add the onions and sautee until translucent. Add the corn and pepper and sautee, raising the temperature a bit if needed, until starting to brown around the edges. The goal is for the corn and peppers to get some nice browning (especially the corn), but to not burn the onions. This is a fine line to walk. When the pepper is soft and everything is browned to your liking, it is time to add the pasta. If the pasta is done, add it now. If not, knock the heat down to low to wait for the pasta.
When draining the pasta, reserve 1/2 a cup or so of the starchy water to help make a sauce.
Add the drained pasta to the pan, along with the jalapeño and salsa. Cook over medium heat, stirring to combine. When all is combined, add the crema and enough pasta water to create a sauce. Toss and serve.
Serves 2 for dinner + 1 for lunch.
May 4, 2012
Walking around near Prospect Park after striking out trying to get Avengers tix. Ah well. A (long) stroll with sausages from our favorite butcher at the end was just as satisfying.
Gastography 