Portrait of Shirley

She was our waitress
at the surprise birthday party
for my brother-in-law.
She has the same name as my mother.
Shirley.
I asked her if I could photograph her.
If you are looking for distinctive portrait,
nature, or documentary photography,
or someone you know is looking
for photography that helps to create
a more artful and beautiful life,
please contact me.

Roasted Green Bean, Roasted Red Potato, Red Onion, Kalamata Olive with Rosemary Vinaigrette

I made this for Memorial Day. It was delicious!

Ingredients:

  • 3 pounds red boiling potatoes
  • 2/3 cup olive oil
  • 1 garlic clove
  • 1/4 cup red-wine vinegar
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
  • 1 red onion, halved lengthwise and sliced thin lengthwise
  • 2 pounds green beans, trimmed and cut into 1-inch pieces
  • 24 Kalamata or Niçoise olives, pitted and halved
Preparation:
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry (NOTE: I roasted the green beans with potatoes for about 10–15 minutes!). In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature. 
 
~Gourmet Weekends. A great cookbook!

Roasted Green Bean, Roasted Red Potato, Red Onion, Kalamata Olive with Rosemary Vinaigrette

I made this for Memorial Day. It was delicious!

Ingredients:

  • 3 pounds red boiling potatoes
  • 2/3 cup olive oil
  • 1 garlic clove
  • 1/4 cup red-wine vinegar
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
  • 1 red onion, halved lengthwise and sliced thin lengthwise
  • 2 pounds green beans, trimmed and cut into 1-inch pieces
  • 24 Kalamata or Niçoise olives, pitted and halved
Preparation:
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry (NOTE: I roasted the green beans with potatoes for about 10–15 minutes!). In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.
~Gourmet Weekends. A great cookbook!

Roasted-Beet Salad With Goat Cheese and Walnuts from Mark Bittman

DELICIOUS!!!!!!!!!

Ingredients

  • 3 large or 6 medium beets
  • 3/4 cup walnuts
  • 6 cups torn greens, one type or an assortment
  • 1/3 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper
  • 4 ounces goat cheese 

Preparation

1.
Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
2.
Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
3.
Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
4.
Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.
YIELD
4 servings

Roasted-Beet Salad With Goat Cheese and Walnuts from Mark Bittman

DELICIOUS!!!!!!!!!

Ingredients

  • 3 large or 6 medium beets
  • 3/4 cup walnuts
  • 6 cups torn greens, one type or an assortment
  • 1/3 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper
  • 4 ounces goat cheese

Preparation

1.
Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
2.
Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
3.
Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
4.
Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.
YIELD
4 servings