Beauty

I went looking for beauty and I found it in my garden.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful 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.

My Cup Runneth Over

One of the first things I do every morning is read from The Daily Word, and I often return to it throughout the day, reflecting on the message.

The message on Friday, August 2:

Prosperity
I happily share my abundance with others.

Created as a reflection of God, I already have everything I need. Like an overflowing cup of tea, I am filled with more than enough. I am prosperous because I am one with God, the infinite source of all that is. When I align my mind with this truth, I feel abundant and find joy in sharing with others.

In order to ensure that I have plenty to give, I replenish my cup by taking care of my physical, mental, and spiritual needs. That way, I am not depleted and am able and eager to share from my abundance. I nurture the gifts that God has given me so they can grow. My cup runneth over, and I have plenty to share with others.

You prepare a table before me in the presence of my enemies; you anoint my head with oil; my cup overflows.—Psalm 23:5

The highlighted a reminder to myself to continue with my spiritual reading, walking, yoga, healthy living.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful 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.

Garden of My Summer Dreams

August one
Wondering
If creating
The garden
Of my summer dreams
Is worth the work
The wait and the weeding
I know
My garden
Tells a story
Waiting all winter
January, February
March, April
To plant
In May
The tomatoes
Jalapenos
Basil
Eggplant
Lettuce and celery
Parsley, sage, rosemary and thyme
Hundreds of zinnias
Dill and cilantro
Then one day this

And on another day

Last night
Celery for our corn crab cakes

Dill, parsley and chives for our cucumber soup with walnuts

And this morning
A place to practice
My yoga

Namaste

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A Gift

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A Hummingbird in My Garden

Friday. Mid-afternoon. Susan and Freddy were napping. I was sitting at my desk. I should have been editing photos of the baby I photographed on Sunday, Princess Rosey, but I was getting ready to go on a walk. I was putting a band aide on my heel, still sore from that first walk a few months ago. And then, out of the corner of my eye, my left eye, I saw a flash in the garden. A hummingbird.

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Dill

I love dill. I used it in salads, on salmon, and with pickles.

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Goya Four Bean Salad

I made this to bring to an Independence Day Party. Simple. Delicious.

Ingredients

1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
1 can (15.5 oz.) GOYA® Cannellini Beans, drained and rinsed
1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz) GOYA® Pinto Beans, drained and rinsed
1 medium red onion, finely chopped (about 2/3 cup)
1 medium tomato, cored, seeded and finely chopped (about 1/2 cup)
2 tbsp. finely chopped fresh cilantro
2 tsp. GOYA® Minced Garlic

For the dressing:

3 tbsp. GOYA® Red Wine Vinegar
1 tsp. sugar
1/2 tsp. GOYA® Crushed Red Pepper
1/2 cup GOYA® Extra Virgin Olive Oil
Salt and Pepper

Directions

  1. Combine all ingredients in a large bowl and serve!

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Happy Independence Day!

If you are looking for beautiful 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.

Happy Independence Day!

If you are looking for beautiful 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.

 

Sweet Potatoes with Tahini Butter

What is so special and delicious about last night’s dinner (pictured here) is not the baked beans, nor the grilled bison burger on a roll slathered with Tahini Butter, nor the freshly made dill pickles from yours truly, but it is the Steamed Sweet Potato with Tahini Butter and Toasted Sesame Seeds—a recipe from the NYTimes magazine. YUM!

A few weeks ago, Susan handed me the magazine section and said “This sweet potato recipe looks delicious. Would you make it for me? For us?”

And I did and I can’t wait to make it again.

Quoting Samin Nosrat (writing in The New York Times Magazine):

Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. “I don’t understand why people are constantly roasting them,” she says. “Roasting just makes them more fibrous and leathery, and they never, ever really get crispy.” Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does — the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it — every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.”

Ingredients

  • 2 ½ pounds sweet potatoes of any color (about 4 medium), washed
  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • ¼ cup well-stirred tahini
  • 2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, finely grated or pounded smooth with a pinch of salt
  • Salt and freshly ground black pepper
  • 2 tablespoons white sesame seeds
  • Flaky sea salt, for serving

Preparation

  1. Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
  2. Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will — just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
  3. Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They’ll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
  4. When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

 

If you are looking for beautiful 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.