Tuesday; A Day in a Life

Woke to new snow:

Got caught up on all my ironing:

Then I made myself a BLT:

 Went with Susan to Bridal Dress store to help her choose a dress for my daughter\’s wedding:

We particularly loved the dresses from Dessy:
\”What do you think, Bruce?\” Susan said:

 Susan found a dress. Susan bought a dress. Susan was happy. We were both happy. Are happy (So sorry, no pictures until the wedding day–June 25, 2011):

Then we stopped to buy an important ingredient for dinner and the evening conversation:
Our last stop was the town library where I renewed a few books:
And I had time having fun developing some new strategies for my wedding photography:
This is what I did and documented today?
What did you do!

If you want events in your life documented or are looking for distinctive nature or portrait photography–photography with soul that inspires you
to live a more artful and beautiful life,

Tuesday; A Day in a Life

Woke to new snow:

Got caught up on all my ironing:

Then I made myself a BLT:

 Went with Susan to Bridal Dress store to help her choose a dress for my daughter’s wedding:

We particularly loved the dresses from Dessy:
“What do you think, Bruce?” Susan said:

 Susan found a dress. Susan bought a dress. Susan was happy. We were both happy. Are happy (So sorry, no pictures until the wedding day–June 25, 2011):

Then we stopped to buy an important ingredient for dinner and the evening conversation:
Our last stop was the town library where I renewed a few books:
And I had time having fun developing some new strategies for my wedding photography:
This is what I did and documented today?
What did you do!

If you want events in your life documented or are looking for distinctive nature or portrait photography–photography with soul that inspires you
to live a more artful and beautiful life,

Monday To-Do List

Self Portrait. Monday, January 24, 2011.

Pick up framed photograph out on loan:

Linea. Photo by Bruce Barone.

Buy cat food for Nadine:

Nadine. Photo by Bruce Barone.

Change color photo of Victorian Purple fence to black & white:

Snow, Fence, and Shadows. Photo by Bruce Barone.

Edit photo from photography conference for new index photo:

Portrait of Becky. Photo by Bruce Barone.

Send greeting cards to Blogger friends:

Angel Card. Photo by Bruce Barone.

Make sure I have all ingredients to make Mushroom Lasagna:

Mushroom Lasagna. Assembled and Ready to Cook. Photo by Bruce Barone.
You can find the recipe for Mushroom Lasagna at Bruce\’s Kitchen.
Do you write to-do lists?
I would love to hear from you!
Especially if you would like me to mail you a card.

If you want distinctive nature, documentary or portrait photography–photography with soul that inspires you to live a more artful and beautiful life, please contact me.

Mushroom Lasagna

I said to Susan, \”Who makes mushroom lasagna on a Monday.\”

I do!

Quoting Florence Fabricant (New York Times, January 17, 2011; \”Pairings\”):

\”Like pinot noir, mushrooms are Oregon’s pride, another gift of terroir. The complex flavors in those wines and their bright acidity make them a dandy foil for a sumptuous lasagna. I used an assortment, wild chanterelles if available, cultivated but exotic customers like oyster if possible. Some chestnuts intensify the earthy notes. There is even a tempting option to slip in a whisper of black truffle.\”

Mushroom Lasagna. Ready to go into the oven.

Time: 1 hour 45 minutes

Ingredients

1/4 pound pancetta, sliced thin and slivered
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, slivered
1 pound mixed mushrooms, sliced (shiitake, cremini, oyster, chanterelle, porcini, etc.)
12 chestnuts, roasted, peeled and quartered (fresh, jarred or frozen)
12 sage leaves, slivered
Salt and pepper
2 1/4 cups milk
6 1/2 tablespoons unsalted butter or black truffle butter
1/2 cup flour
1/2 pound pasta for lasagna, preferably fresh, parboiled if dry
3 ounces grana padano, grated.

Directions

1. Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
2. Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
3. Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
4. Bake 40 to 45 minutes, until the top is lightly browned.
Yield: About 8 servings as a first course, 4 to 6 as a main course.

Let\’s eat!
 Have you ever made Mushroom Lasagna?
I would love to hear from you!

If you want distinctive nature, documentary or portrait photography–photography with soul that inspires you to live a more artful and beautiful life, please contact me.

Monday To-Do List

Self Portrait. Monday, January 24, 2011.

Pick up framed photograph out on loan:

Linea. Photo by Bruce Barone.

Buy cat food for Nadine:

Nadine. Photo by Bruce Barone.

Change color photo of Victorian Purple fence to black & white:

Snow, Fence, and Shadows. Photo by Bruce Barone.

Edit photo from photography conference for new index photo:

Portrait of Becky. Photo by Bruce Barone.

Send greeting cards to Blogger friends:

Angel Card. Photo by Bruce Barone.

Make sure I have all ingredients to make Mushroom Lasagna:

Mushroom Lasagna. Assembled and Ready to Cook. Photo by Bruce Barone.
You can find the recipe for Mushroom Lasagna at Bruce’s Kitchen.
Do you write to-do lists?
I would love to hear from you!
Especially if you would like me to mail you a card.

If you want distinctive nature, documentary or portrait photography–photography with soul that inspires you to live a more artful and beautiful life, please contact me.

Mushroom Lasagna

I said to Susan, “Who makes mushroom lasagna on a Monday.”

I do!

Quoting Florence Fabricant (New York Times, January 17, 2011; “Pairings”):

“Like pinot noir, mushrooms are Oregon’s pride, another gift of terroir. The complex flavors in those wines and their bright acidity make them a dandy foil for a sumptuous lasagna. I used an assortment, wild chanterelles if available, cultivated but exotic customers like oyster if possible. Some chestnuts intensify the earthy notes. There is even a tempting option to slip in a whisper of black truffle.”

Mushroom Lasagna. Ready to go into the oven.

Time: 1 hour 45 minutes

Ingredients

1/4 pound pancetta, sliced thin and slivered
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, slivered
1 pound mixed mushrooms, sliced (shiitake, cremini, oyster, chanterelle, porcini, etc.)
12 chestnuts, roasted, peeled and quartered (fresh, jarred or frozen)
12 sage leaves, slivered
Salt and pepper
2 1/4 cups milk
6 1/2 tablespoons unsalted butter or black truffle butter
1/2 cup flour
1/2 pound pasta for lasagna, preferably fresh, parboiled if dry
3 ounces grana padano, grated.

Directions

1. Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
2. Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
3. Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
4. Bake 40 to 45 minutes, until the top is lightly browned.
Yield: About 8 servings as a first course, 4 to 6 as a main course.

Let’s eat!
 Have you ever made Mushroom Lasagna?
I would love to hear from you!

If you want distinctive nature, documentary or portrait photography–photography with soul that inspires you to live a more artful and beautiful life, please contact me.