Yep, you guessed it…the hubby’s out of town, so I had a mushroom/butter/cheese/egg-laden dinner 🙂
June 22, 2011
June 21, 2011

Yesterday was my big man’s 11th birthday. I can hardly believe my Nembutal has gotten that old. And, like any neglectful dog mother, I forgot to make him wear a silly hat. I also let his big day pass with little fanfare… just new good for him food, which my junkfood-loving dog is not terribly happy with just yet. If he could speak English, I’m sure he’d say the only reason he ate it at all is because he’s starving. to. death. and we never feed him. (totally not true–the boys are on a diet and for the first times in their lives, a feeding schedule)

This is the saddest looking dog I have ever known, especially in front of the camera.

I mean, really. C’mon. Would it kill him to at least look at the camera? (possibly. I’m of the firm opinion that he does little to encourage me) You’d think I was in the business of dog torture to look at him. And I’m not–he should know after 11 years that I’m going to take the damn picture whether he wants me to or not, and if he would just cooperate, I would be done quicker.
June 20, 2011
My order from custom fabric company Spoonflower came in and I see throw pillows in my future 🙂
June 19, 2011
June 18, 2011
Today was pretty great. Took the new lens to the Butterfly Garden, where my hubby caught some great shots — more on that later — and hit a kickass and unexpected farmer’s market in Pompano (at the Fiesta Flea Market), where we got a pineapple, cherries, 4 packages blackberries, broccolini, spinach, mushrooms, French green beans, asparagus and 20 mini peppers for $18. Exciting stuff!
June 17, 2011
Slow Dance, With Tomatoes

This is the kind of recipe that is not a recipe. More of a guideline. Serve slow-cooked tomatoes: crushed as a jam slathered on a burger or crostini; as-is as a finger food (my favorite!); chopped in a salad; tossed in with grains; or with a shot of good-quality olive oil as a pasta dressing.
Slow-Cooked Tomato Jam
Roma Tomatoes (as many as you have – I only happened to have 3 on this day)
3-5 cloves thick-sliced garlic
a sprinkling of ground cinnamon
a sprinkling of caraway seeds
Big pinch salt
Big pinch fresh cracked black pepper
Olive oil for drizzling
Preheat your oven to 250 degrees F. Quarter the tomatoes lengthwise and arrange cut sides up in a single layer on a foil-wrapped baking sheet.
Drizzle with olive oil and sprinkle with cinnamon, caraway, salt & pepper (or other herbs and/or spices if you are so inclined).
Roast for 2 hours until tomatoes collapse a little and are browning in spots. Flip over (skin side up) and roast an additional hour and a half until the skins are puckered and the tomatoes are falling apart.
If any should make it to a bowl, mash with a fork or potato masher to make jam or slice for salads and pasta.
If you’re like me, they may not make it that far.
Variations: You can make this jam with any tomato you have on hand–I have made with slicing tomatoes, cherry tomatoes, etc., though my favorite is the Roma tomato for this particular application. You can also add brown sugar to the mix, swap the cinnamon for nutmeg, etc. This can really be dressed a thousand different ways depending on what you happen to have on hand when you notice your tomatoes are almost past their shelf life.
June 16, 2011

It’s good to see that design still means something to a legacy brand that engenders generations of rabid fans.

We finally got the 105mm f/2.8G lens–I see much more macro in my future (and without macro filters!) and possibly more portrait work, since the clarity on this baby is frickin amazing. Maybe I’ll even break down and let my DH get me a ring flash. Eventually. (hold your horses, there, DH)
And here’s Darth Vader, taken from about 2 feet away (from sitting on the bed to looking at the nightstand). And yes, I see the alarming amount of dust on my nightstand, too.









