A poem from Mary Oliver:

The Summer Day

Who made the world?
Who made the swan, and the black bear?
Who made the grasshopper?
This grasshopper, I mean-
the one who has flung herself out of the grass,
the one who is eating sugar out of my hand,
who is moving her jaws back and forth instead of up and down-
who is gazing around with her enormous and complicated eyes.
Now she lifts her pale forearms and thoroughly washes her face.
Now she snaps her wings open, and floats away.
I don’t know exactly what a prayer is.
I do know how to pay attention, how to fall down
into the grass, how to kneel in the grass,
how to be idle and blessed, how to stroll through the fields,
which is what I have been doing all day.
Tell me, what else should I have done?
Doesn’t everything die at last, and too soon?
Tell me, what is it you plan to do
With your one wild and precious life?

Yes–tell me, please.

 If you would like to fill your home with beautiful photographs, or need a portrait, or if you are an interior designer and need photographs of your projects, contact me for a consultation.

Drawing on that degree in Art History, a passion for telling stories, and years working as a portrait and documentary photographer (And owning an Art Gallery) helps me bring a heightened sensitivity to my photography. Let’s make the world a more beautiful place!

Tomato-Orange Salsa (Based on a recipe from Moosewood)
1 large ripe tomato, diced
1 green jalapeno, seeded and minced
2 teaspoons grated orange peel
1 orange sectioned and seeded, each section cut in quarters
2 tablespoons fresh orange juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and pepper to taste

Combine all of the ingredients in a bowl, and let sit for 10-15 minutes to allow flavors to blend. Covered and refrigerated, this salsa will keep 2-3 days.

Green Pigeon Peas and Rice Salad (Based on a recipe from Moosewood)
1 can Goya Green Pigeon Peas, drained and rinsed
1 cup cooked Basmati rice
2 celery stalks, finely chopped
1/4 cup sliced Spanish olives
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 cup chopped Vidalia onion
1/2 cup fresh orange juice
1 1/2 tablespoons cider vinegar
3 tablespoons olive oil
2 tablespoons grated orange peel
2 tablespoons fresh parsley

In a mixing bowl, combine the beans with the rice, celery, and Spanish olives. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the beans and rice mixture, and stir thoroughly.

1 1/2 pounds Salmon (Coho, King or Sockeye) Grilled or Baked at 450 for 8–12 minutes. When I grill salmon, I put it on aluminum foil, close grill, and I do not turn salmon over. I used the leftover salmon for salmon cakes (recipe to follow).

I also served the salmon with braised and barely blackened carrots with fresh rosemary, based on a recipe from Patricia Wells.