Well, I said I would and so I am.
Here are today's hastily snapped photos, so that I could at least say I did it.

These red berries are very plentiful around my area of the world. I just love 'em!



My time spent looking at this is plentiful.


That's all I've got folks!

Monday is (not) photo day

I took a bunch of photos yesterday.
So many of them were so blurred, or boring...they just didn't make the cut.

Late in the day I twisted my ankle pretty badly trying to make a quick dash up my stairs so I didn't get this jewel posted until this morning.
It is yesterday's photo, I am still not off the hook for today!


This wasn't even an intentional subject matter decision.
I was just messing with a new button and clicked to check a setting.

Such a visual feast!!
You're welcome!!

Decadent Soup

I had a sleepover party last Friday night!!!
My best buddy and I were hosting one of our dear friends this weekend who was in town for a visit.
We decided it would be fun to have a yummy dinner then play Wii and Xbox or watch a movie, or just hang out and chat.
And drink coffee!
We managed to accomplish all of those things and more!

I wanted to cook something that I would never get away with fixing for my family, but would feel decadent to my food loving buddies and I.
A good starting place was to choose a vegetable.
And what my friends, is possibly the worst vegetable on the planet (besides spinach) to children and husbands everywhere???

Now mind you I did very limited research on this topic.
As in...I never left my own dinner table!!!

Nope, its not broccoli.
I have 2 here who really dig broccoli.
And, cauliflower doesn't count either, just because I say it doesn't.
And no one really likes brussel sprouts until they learn how to cook 'em right, so those don't count either.
And lima beans aren't allowed in my house so that is not the answer!!
Hmmmm let's see what does that leave us with??
Beets and mushrooms.
I will give you a hint, it is not beets!
Can I just say ewwww.
I mean I like beets, but can't imagine a meal based around beets.
Although, there are probably plenty of you out there thinking the same thing about mushrooms!!

Well, I love mushrooms and fortunately so do both of my friends, so I decided to do a cream of Portobello mushroom soup!!
I proudly announced this intention to my family the evening before and after a long dramatic pause the whole family said...."ewwwwwwwwwwwwwww" and also remarked on how glad they were that they were gonna be out of town!!!
Ahhhh ha ha ha, evil chef Jen strikes again!

I am going to link to this recipe Cream of Portobello Mushroom Soup , not because I really used it, but because it is a good starting place for those of you who need specifics.
I didn't really have much intention about blogging this recipe, though I did take pictures as I went along with the intention of having pictures at least, taken for the day.

However, both of my friends said..."You are gonna write this out aren't you???"
I have a feeling one of them might actually cook it and the other will suggest that I need to cook it again!!
Ha ha, either way it will be nice to have a record of what I did for future reference.

So, once again here is a "no recipe" recipe for Cream of Portobello mushroom soup!!

I began with 4 hearty mushrooms.


I like to scrape out the "gills" from the underside and peel off the skin from the top.
It is fun to see how big of a chunk of gills you can get to come out at once.
Ok, fun to me! Fun is sooooooo relative, is it not??

Scraping the gills is a must. Peeling, I do believe is a preference!
Here they are ready for chopping.

I did a medium chop on them so the saute time wouldn't be too very long.

I then went outside to see what was still green in my poor frost bitten herb garden and was not surprised to find a willing shoot of rosemary! I snipped off a piece about 4 inches long to add to the mix.
Our other participating ingredients...

chicken stock, garlic, and a touch of white wine.

Oh, and I almost forgot....LEEKS!!

That's right folks I said it. Leeks!!
Both of my buddies outvoted me on this one and brought these to the house to add to the soup.

I must say I was a willing participant but ONLY because I had recently had a soup prepared by a friend which called for leeks that I happened to have purchased for her because I knew she was searching for them and I was at the store and saw them knowing she had been unsuccessful in her search, and the soup did not carry an "onion" flavor....it was just good!!! Real good.

There is just nothing like a nice long run on sentence, don't you agree!!!

And leeks are so pretty.
And I knew in the end I was going to use my immersion blender to puree this soup, so I knew I wouldn't get a random "bite" of leeky onion yuckness.

There is just nothing like made up words to describe certain things in life, don't you agree?!

My girl and I barely made it through the unfamiliar smell while we were chopping, but suffered through for the greater good.
So into the pot went a swirl of grapeseed oil and one and a half leeks to saute til clear-ish.
I was using a fancy garlic pepper today, but if I had been using fresh garlic it would have gone in here as well.
Then I added the mushrooms and cooked them down a bit too.


Next up was flour for thickening. I had read plenty of recipes and felt that 1 Tablespoon per mushroom was a good ratio.
The flour goes in and the whole thing starts to look like a train wreck. It had very disturbing clumping action which I just pressed on through, again knowing the blender would take out any remaining culprits.
Distressing as it may seem you must fight the clumpness and let the flour cook a bit before adding the chicken stock and wine and herbs and spices including salt, pepper, parsley and garlic.
(For this pot of soup I used one box of my favorite stock and about a cup of white wine. It fed the three of us nicely and we did share with my girl too who managed to choke down a few bites, really wanting to be a big girl and enjoy it!!)
I wanted the flavor of the rosemary without the fuss of it so I left the sprig intact to take out of the pot before whirling with the blender.
This concoction simmered for as long as I could stand to wait.
Oh, about 20 minutes or so.
I then gave it a mighty dose of immersion blending...removing all clumps and bumps and lumps. It was not a smooth soup, but it also wasn't clumpy, bumpy or lumpy either. I could have strained it, but wanted a bit of substance in my bowl.
Then I poured in what was left in the carton of the heavy cream; you know what was left after making and devouring two whipped cream topped chocolate pies this last week. (While I have the capability to personally eat 2 full chocolate pies in a week, I did share them with my family and guests!!)
Ohhhh, let's say about a half a cup.
Yeah, that sounds good! More or less would be just fine dependent upon your taste buds and waistline requirements!!! ha ha ha

At this point I stopped taking photos cause let's face it...mushroom soup is just not pretty!!!

I just let it gently simmer for a few more excruciating minutes and then gave up and served.
I was very hungry!!!
I think that about covers it.
My decadent soup mission was a success!!

When it comes to living life...
...it just doesn't get much better than sharing delicious food with best buddies.
Trust me, we didn't stop there!
It was just the beginning of a weekend of delicious bites and memory making activities!
I love you Tara and Je$$!!! Now go make some soup!

We have had a steady stream of spitting rain here today, so I went out between spurts to shoot a few wet things.

Tiny weed grass growing in my tomato plant pot.


My bare wisteria vine.


My wet fish, who did come up to eat today.
He is just about to slurp in that piece of food.

I need to figure out the right time of day to shoot my fish. The camera wants to focus on the top of the water instead of what is in the water.

Sigh...so much to learn!!!

And...here is Storm!

He isn't outside, nor is he wet, but he is in his appropriate container.
Poised at his food bowl, ready for a treat.

Happy Sunday!

Exploring the market

No, I cannot remember what these are, but aren't they gorgeous.
I lost all "public shyness with my camera" today as I strolled through the Hubbel and Hudson Market.
So many gorgeous things to behold.

These I do remember were radishes.

Long carrot-like pink radishes!


And these... more radishes!

Easter egg radishes. I have never heard of such a thing.
It is nice to get out and explore!

A smorgasbord for the eyes at every turn!


These were tiny little apples which caught my eye. I could hold all three in one hand and still had room for more.

Take a close look at that stem...it looks like a little snake head! ha ha ha!
It isn't I promise.
Digging the picture taking thing today!!!

It is a good thing I stayed up late posting too.
My faithful ever close by Shelby dog, kept raising her head from her blanket.
She was hearing something.
I went to explore what the sound was.
Oh, no worries...it was only the hamster who had gotten out of his cage because sister fed him (while brother is away this weekend) and left the lid off.
He was happily exploring, but took kindly to me putting him away.
Emergency averted!

123 Pizza Dough Tutorial

I spent the first 38 years of my life under the misconception that I could not possibly make pizza dough.
It was one of the great mysteries of life.
I even had a private tutorial from my cooking buddy and still didn't really get it.
I think I had psyched myself out before even arriving there. Ha!

Well, I have made successful dough for about a year now and finally have the confidence to share this recipe. I urge you to give it a try!! Accolades...remember those!
You to must find the courage to face the great yeast demon and conquer this imponderable quest!

I do not have a brain for numbers or remembering things. In fact for example...I have made the same chocolate cake for about 20 years now and have not committed it to memory.
My brain doesn't work that way...unless you make remembering catchy in some way.
One morning when I was awake at 3 a.m. it occurred to me that this recipe can fall into that catchy arena and I put myself to work remembering.

It is so simple; I am a little embarrassed that I hadn't thought of it till now. But I will fight the shame and share with you anyway, to save you the trouble.
We are going to call it 123 Pizza Dough, or if you like it can be 246, or 468.
Here let me explain.
The main components are
Water: 1 cup
Yeast: 2tsp.
Flour: 3 cups
Ahhhhh, do you see that???
1 2 3!!!
There are only 2 other ingredients: 3/4 Tbs. Sea salt and 1 1/2 Tbs oil.
(***see note at end of post about salt!!)
If you can remember one then the other can fall into place by either doubling or dividing in two.
Do you see it??
One and a half is twice of three quarters or three quarters is half one and one half.
I know I am a little over excited about this, but it is such a break through in the remembering department.
Just think of all the people I will be able to WOW, when I can just rattle off this recipe with ease.

Here I am gonna do it again without even looking AND I am gonna convert it to the 2 crust amount.
Deep breath and here we go...
2 cups water
4 tsp. yeast
6 cups flour
1 1/2 Tbs. salt
3 Tbs. oil
I had a little panic attack there for a bit trying to remember which was the greater number with the salt and oil...and I guessed right.
Whew, stressful.

Alright let's get on to the making it portion of this recipe.
When photographing I was making the 3 crust portion therefore you see 3 cups of water in this first photo!!

That means how much yeast??? Were you paying attention?

Remember yeast likes a soothing bath water type temperature!
If your hand is comfortable in it then the yeast will be too.


Shake your yeast across the top of the water and walk away.
Really walk away.
Go do another chore or check your email or something.
The yeast needs to prove its worth and this takes a little time.
When most of the yeast has either sunk, or bubbled or gotten moist then it is time to move to the next step in the process. (Different yeasts have different personalities. Get to know your yeast!)
Something to note here. A little rectangular package of yeast is equal to 2 1/4 tsp. I scaled the number back from 2 1/4 to simply 2... for it to fit my 123 idea because I buy a bulk package of yeast instead of the little threesome packets.

Next up: the oil and salt.



Or salt and oil...however you want to remember it.
Toss both of those into the yeasty water, then dump your flour right on top of the swamp like concoction.
I use half all purpose white flour and half whole wheat flour.
For this time around, I was playing to a crowd of 10 year old boys who aren't used to my food nazi ways, so I scaled back the wheat flour by quite a bit!

I really do mean dump everything into the mixer. I have always done it this way and the dough always turns out great!!
Put the dough hook attachment on and turn the mixer to a medium low setting.

Whoa, that photo makes me a little dizzy!

You are going to find this a bit unbelievable, but it is true.
The dough hook does all the mixing for you. It manages to get every little bit of flour mixed right up into the dough without any help from you at all.
It amazes me every time!! I have never actually made a single crust version of this recipe, so I am not sure if that will hold true there...just a little disclaimer.

Let the dough hook do its work and then let it work a little more until the dough is held together and running around the bowl in a huge lump, seemingly climbing up the hook to get out.
Strange description, I know...but you will see, that is what happens.

Pull the hook out and cover the dough with plastic wrap and walk away again.

(TIP...You may find that you need to hit your plastic wrap with a bit of non stick spray.)

My foodie friend let me know that you don't really have to let this dough rise for long, but I like how it turns out when I do. I usually have the dough to this stage at 3:30 and am putting the pizza in the oven at 5:30.

This next picture may seem a bit random, but it has purpose.

I have just moved the dough from the mixer bowl, to a bowl for rising. I wanted you to see how clean the mixer bowl is! I don't usually move the dough, but needed to get some frosting whipped up this day.

Alrighty then...the dough has spent some time rising while you have been busy doing other things. If you are anything like me...it was LOTS of other things, especially this time of day.
Your next step is to stretch/roll your dough out into an appropriate shape for baking.

I am blessed to have these smoooooooth counter tops for rolling on! I don't even dust with flour cause this dough doesn't stick to my counter. You may experiment with this part of the process to find if this is the case for you. I roll, forcing the dough into the shape I need. I get kindof pushy with it, but if feeling too much resistance I let it rest for a few minutes and go back to push it around again. Now that I think about it...this has only happened with a shorter rise time!!
Don't be real worried about how even your shape is...this is homemade, wonky is just fine!

Heat your oven to 425-450 degrees. I know that is quite a variation in temperature, but my oven is different than yours, is different from hers, is different from his. You are gonna have to mess with what works best.

Once you get the dough into submission place it on your baking sheet. I am an ex-pampered chef representative, so I have my stones from back in the day.
I have only baked pizza on these so I can't speak for other alternatives.
(I guess I should have told you to get a mixer and pizza stones. ha!)
The dough will stick if your pizza stone is not well seasoned, so take measures to counteract this. You may have a non stick pan, or silpat, or non stick foil, or parchment paper...these are all viable solutions.
Next up...dock the dough!

Just quickly go over the whole crust punching holes in it. This keeps the big bubble syndrome at bay!

When your oven is hot, place the docked pizza crust in the lower third of the oven. Let it bake for 6-8 minutes. We are just trying to get the bottom foundation set, and the dough cooked almost through.
I rotate my crusts through this process and those steps that follow. For example...when I take the first crust out, I put the next one in on the bottom. It bakes to set, while I am putting toppings on the first. The second comes out and I put the first one back on the bottom to bake while I top the second. The first gets moved to the upper rack when the second topped one goes back in. The second gets moved up when the cheese is melty and slighty browned and the first comes out. All of that doesn't have to make a lot of sense to you right now, it is just the process I have worked out which works best for me.

I make my own sauce which consists of one can of tomato puree and one can of tomato paste which I add italian seasonings to. This makes enough to sauce both of these pizzas and enough to freeze for the next pizza night. Just put the leftovers in a ziploc bag, flatten it and freeze it. When it comes to the next time, just cut a bottom corner off of the baggie and squeeze the sauce onto the prepped crust.
I really like the thickness and texture of this sauce, you may like yours thinner or less tomato-ish...whatever works for you is what is best for you. Store bought pizza sauce is just fine...I suppose.
I guess if you must use it, I won't judge you.

Ohhhhhh boy, this is feeling so very wordy.
I hope you are sticking with me.
I do not have enough time in my day to shred my own cheese, so store bought it is. Choose Italian style and/or Pizza cheese. Mozzarella is a good choice too, but needs others mixed in with it.
My whole life has been spent avoiding pepperoni. It has a way of completely ruining my existence.
Thank you Hormel for creating a pepperoni with no nitrates, phosphates or msg.
My family thanks you, my existence thanks you!!

Layer your sauce, cheese and toppings.
Old school pizza prep says veggies go below the cheese and meats go above.
I do not subscribe to this and put stuff where I want to!
You do the same now...ya hear!

Like I said in the long winded statement above...let this cook in the bottom 2/3 of the oven for about 5 minutes (I don't really ever set a timer, just play it by eye), then move it up to the top 2/3 for cheese finishing. Maybe another 3-5 minutes.
Ahhhhh, I am sorry that I can't be more specific about that. It is kindof a no brainer though!

Mmmmmm....PIZZA!!!


I imagine some part of this is bound to be confusing for someone out there! Send me a message and we will work our way through your struggles!
I just bet if you do all the dumping as I have said, in a rather large bowl, then work in the flour until incorporated, then knead the dough for a bit, you can still get a great result.
I have a feeling when I am at my sister in laws house next week I will be putting that statement to the test... Unless she gets a mixer before then?!?

***I am coming back two days later to put in a very important point!!
I use sea salt in my cooking, which has a much coarser grind on it and therefore requires more to get the same salty taste in my cooking.
Please decrease the amount of salt called for by even as much as half, if you are using table salt. Maybe starting with 1 tsp. and working up as your palate calls for more.

Friday Photos

Negative space is important!
Oh, this made me think of something one of my art professors once said.
"Shadows are non existent realities"
That one statement made quite an impact on me...seeing as how I remember it some 20 years later.
When creating artwork, or photos for that matter, one must take into account those shadows and negative space as well.
Negative space is the space in and around the object itself.
It must be balanced in someway or your photo will be wonky!
The 2/3 rule is a great one to follow with design work.
Your object, or your negative space needs to take up 2/3 of the image.

The bottom third of this picture, (though it has the twisted piece of metal) is our negative space.
I should have saved my un-cropped picture so that this would make more sense.

Another good design tool is eye lines.
And I am not referring to wrinkles.
Our eyes follow a natural flow when looking at an image. We can choose to force the seer into where we want their eye to go. Does this sound like crazy talk??

Let's see if I can explain using this photo below.

See that one stalk at the bottom which curves over and meets the stalk running up?
This guides your eye to go there. It then runs up that stalk, over to the vein of the leaf in focus, all the way down that vein to the bottom of the picture and then back to the curve again. Your eye may jump around a bit too, but overall it will do what I am choosing to control you to do. If that stalk were not there, your eye would tend to just drop right off of the bottom of the page, instead of cycling back around, making you uncomfortable instead of at ease with the picture.

Hello...
...is anyone getting this?

Okay, moving on!

My son had just finished his breakfast downstairs in our home.
Yes, my children eat their breakfast in their parka type coats.
(Our bottom floor tends to run a good 12 degrees cooler than upstairs!!!)

He had just arrived upstairs to relax with a bit of television time, snuggled in his coat! I am not sure how he crammed his whole self in there, but it was pretty cute.

More photos tomorrow!! Pizza tutorial coming up later today!