Portrait of a Young Woman

Thanksgiving. Spur-of-the-moment. Grand-niece.
Star Student-Athlete. Wonderful person.

Sonya7R
35mm
f/4
1/160 sec.
ISO–1250
Window Light
Alienskin Software

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.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

Belonging

On Wednesday
I went
To the park
Down the street
From where we live
Mittineague Park
I went to photograph
The field
But there was a woman
Walking slowly
Across the field
And I waited
And I waited
I said my Mantra
And I waited
For her to move
Off the field
The leaves are gone
It is November
I am
Waiting no longer
Click Click Click
She is in the photograph
And when I arrive
Home I see
She belongs
There
Here
In this field
In this photograph

 

 

In Memory of My Father, Alfred Dernier Barone

Yesterday was my father’s birthday. He passed away in April 2006  and not a day goes by when I do not think of him.

This photo says so much about him. Out in the cold, smiling, helping me shovel snow one Christmas night.

When my father passed away my two children said to me, “He loved us so much.”

Love. This is our greatest gift.

When I spoke at my dad’s memorial service, I said:

“My sister Michelle spoke of The Perfect Child. I think in my father’s heart, in his soul and spirit, Michelle, Darlene, Dennis and I are all The Perfect Child as you, too, his family and friends are The Perfect People. Darlene spoke of The Lucky Ones. Yes, we four are lucky to have been blessed with a father filled with such unconditional love, a man who never spoke an ill word of anyone, his heart always filled with love for his neighbor. And Dennis spoke of our Dad as The Greatest and certainly he was for who could say what I want to say to you now; who could say this of their Dad–how many children could say that when they made a new friend, when I made a new friend, I always said to this friend, I can’t wait for you to meet my Dad, you are going to love him, and invariably, she or he did love him, and my Dad loved them and he would then always inquire about them, their day, their joys, their sorrows, their dreams.”

My father, Alfred, also know as Fred, and sometimes Freddy, and who Susan and I named our Labradoodle after–in his honor; Freddy.

My father was known as the epitome of a gentleman and his biggest joy came in life from loving his family and his grandchildren.

Here he is with his grandchild, Nina, in the kitchen, a place where he loved to be–to cook, to talk and to enjoy a glass of wine.

And here with his grandchild, Sara, looking at photos in an album, probably saying something like, “That was such a beautiful day.”

Love. This is our greatest gift.

“Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable – if anything is excellent or praiseworthy – think about such things.”

~Philippians 3:8 NIV

 

 

 

 

 

Pasta with Tuna, Capers, and Green Olives

A few nights ago Susan and I had dinner guests. Candy and her daughter, Remy. Candy and I went to the same elementary school, junior high school and church when we were growing up in Teaneck, New Jersey (This was a long time ago.) So I feel very blessed she and her daughter took time to visit with us.

Earlier in the week, Susan and I talked about what to cook and we thought this might be perfect. I had asked Candy if there was anything she didn’t like and she said “boudin.” But the thought crossed my mind “tuna, caper, green olives!” Need I say, they loved it.

SERVES: 4

When it comes to making quick, delicious pasta sauces, Italians hold canned tuna in high regard. We complement it with Provençal herbs and orange zest. If you’re a lemon-zest fan, try that instead of the orange.

Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried sage (I used 1/2)
  • 1/4 teaspoon dried rosemary (I used 1/2)
  • 3/4 teaspoon grated orange zest (from 1/2 orange)
  • 1 tablespoon drained chopped capers
  • 1/4 cup chopped green olives
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 2 6-ounce cans tuna packed in olive oil
  • 1/2 teaspoon wine vinegar
  • 3/4 pound linguine or tagliatelle
  • 2 tablespoons chopped fresh parsley
Directions
  1. In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown, 2 to 3 minutes. Stir in the orange zest, capers, olives, salt, pepper, and the tuna with its oil. Remove from the heat; stir in the vinegar.
  2. In a large pot of boiling, salted water, cook the pasta until just done (follow package directions) Drain the pasta and toss with the tuna sauce and parsley.

NOTE

Tuna Packed in Oil

Here we use tuna packed in olive oil, and we count on that oil as part of the sauce. If your tuna doesn’t have at least one-and-a-half tablespoons of oil per can, add a little more olive oil to make up the difference. Of course, you can use tuna packed in vegetable oil, too, but avoid water-packed tuna at all costs. The flavor, and most of the nutrients for that matter, leach out into the water.

A robust French rosé from the southern Rhône appellation of Tavel will serve these Mediterranean ingredients well. Earthy and full of roasted raspberry flavor, Tavels are among the most full-bodied of rosés. If you’d rather stick to the Italian theme, look for the wonderful Sicilian rosé from Regaleali.
The first time I made this recipe I used Linguine:

~Food & Wine

Curried Cauliflower with Dahl

I don’t often cook with cauliflower. It’s not that I don’t want to, I like eating cauliflower, but cauliflower seems to turn brown if you don’t use it the day you buy it.

However,  here are two cauliflower meals I have made and both were delicious:

Roasted Cauliflower with Pomegranate, Mint and Tahini

Seared Scallops with Cauliflower, Capers and Raisins

And I have often substituted it for broccoli in pasta dishes.

A few  days ago I saw orange and purple-colored cauliflowers at the grocery store and I actually had a hard time choosing between the two colors. But, the orange cauliflower called out to me as a big ball of sunshine in the produce aisle. When I got home, Susan said “You bought cauliflower! I love cauliflower. What are you going to make?”

Quoting from the book (beautiful and informative book):  Produce, A Fruit and Vegetable Lover’s Guide:

“Cauliflower is hardly the most glamorous of vegetables but, like its siblings, the cabbages, it has been enjoyed through the ages. The ancient Romans doted on it, and then it fell victim to the barbarian scourge, disappearing for centuries. The Renaissance brought a reflowering of many things, the cabbage flower but one. And if we needed evidence that it finally arrived, a bit of culinary flattery would do it—and eighteenth -century French chef created a dish, probably a puree, that would forever link cauliflower with Louis XV’s Madame du Barry.

“Mark Twain called it ‘nothing but cabbage with a college education’ and he was reasonably accurate. Cauliflower is simply a cabbage that has been trained to produce firm bunches of flowers, and some modern varieties have even been educated to shelter the curd (the technical name) from sunlight by wrapping leaves around it. Less precocious varieties have been tied to effect the necessary blanching that produces a pale, delicately flavored result.”

Okay. Enough history and science. There will be no quiz. Let’s get on with the recipe!

This is really a recipe of curried vegetables from a great cookbook, Moosewood Restaurant Cooks at Home.

Ingredients:

1 1/2 cups red lentils or yellow split peas (I used red lentils.)
4 or 5 cups water (I used my homemade chicken stock.)
1 onion, chopped (about 1 cup)
1 fresh green chile, minced (I used a jalapeno, seeded, from my garden.)
3 tablespoons vegetable oil or ghee (clarified butter)
2 sweet potatoes, peeled and diced (about 4 cups)
1 tablespoon mild curry powder (I used 2 tablespoons.)
1 teaspoon ground cumin (I used a heaping teaspoon!)
2 tablespoons grated fresh ginger root
2 cups water
1 head cauliflower (about 4 cups florets)
2 green or red bell peppers, chopped (about 2 cups)
10 ounces fresh spinach
2-3 tablespoons fresh lemon juice
Salt to taste

Directions:

Rinse the lentils or split peas. Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils, 5 cups of water for split peas. In a covered saucepan, bring the water and lentils or peas to a boil. reduce heat, uncover, and simmer for about 30 minutes, until tender.
In a large soup pot, saute the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to saute for 2 to 3 minutes, stirring often. Pour in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the spinach. Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2 to 3 minutes to make a smooth dahl. (I didn’t do this as the lentils were very much broken down.) When the cauliflower is tender, stir in the spinach, the dahl and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and serve immediately.

4 to 6 servings

 

Roasted Pasta Primavera

My wife and I were having lunch and she asked me “What’s for dinner?”

“I don’t know,” I said.

“Why not make some past primavera? And be sure to add some squash. My mom always stir-fried squash for me; sometimes with scrambled eggs.”

And I did. So delicious.

Ingredients
Vegetables
  • 1¼ lbs. (about 6 cups) fresh vegetables cut into strips or diced (I used corn, squash, zucchini, red and green pepper—all from a local farm. And Japanese Eggplant, Jalapeno Peppers, and tomatoes—all from my garden. And some spinach.)
  • 3 Tbsp. olive oil
  • 2 tsp. Italian seasoning
  • salt and pepper, to taste
Pasta + Sauce
  • One package of fresh Rana linguine
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes
  • 1 cup chicken stock
  • 3 Tbsp. butter
  • ¼ cup fresh chopped parsley
  • ¼ cup grated Parmesan cheese
  • salt and pepper, to taste
Instructions
Vegetables
  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.
  3. Roast for 20 minutes or until the vegetables are tender and lightly golden brown.
Pasta + Sauce
  1. Cook pasta according to package directions. Drain.
  2. In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.
  3. Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.
  4. Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.
  5. Add the hot pasta to the sauce, stirring to combine. Then gently stir in the vegetables and Parmesan cheese. Taste for salt and pepper, and serve.

Watermelon Chaat

Cool salad for a hot summer’s day. So refreshing!

I found this recipe in the New York Times. The reporter writes:

“This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what’s in season, whether it’s stone fruit, berries or cubed apple and pear. It’s an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.”

Ingredients

  • 2 pounds watermelon, cut into 1-inch cubes
  • ¾ teaspoon whole cumin seeds
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon finely ground black pepper
  • ¼ teaspoon amchur powder (dried green mango) (I didn’t use this.)
  • Pinch of cayenne pepper (a generous pinch if you like heat)
  • ¼ teaspoon fine sea salt
  • 1 orange, clementine or mandarin, juiced to make approximately 1/3 cup juice
  • ½ teaspoon finely chopped jalapeño pepper
  • 3 to 4 fresh mint leaves, thinly sliced (I used Chocolate mint.)
  • 1 small cucumber, halved, seeded, thinly sliced (My addition.)
  • 5 pieces of dried mango, thinly sliced (My addition.)

Preparation

  1. Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.
  2. In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)
  3. Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.

 

A Sunday Sermon: A Recipe for Self-Improvement

I read the following a few days ago and I found it inspiring. Food for thought, if you will. Susan gave me the magazine last week. She had been talking about reading spiritual books with an older man in the parking lot of a nearby shopping center. He had said to her that was what he was doing. And he gave her a few copies of Turning Points Magazine & Devotional.

For if these things are yours and abound, you will be neither barren nor unfruitful.
2 Peter 1:8

Recommended Reading: 2 Peter 1:3-8

Aldous Huxley, the twentieth-century British author, said, “There is only one corner of the universe you can be certain of improving, and that’s your own self.”

What area of your life do you want to improve? Just take a moment and think about that. In what area would you most like to grow? With God’s help, you can improve your one corner of the universe. What it really takes is the power of God in our lives, and there is a passage of Scripture on this very subject.

The apostle Peter wrote, “His divine power has given us everything we need for a godly life through our knowledge of him who called us by his own glory and goodness…. For this very reason, make every effort to add to your faith goodness… knowledge… self-control… perseverance… godliness… mutual affection… love. For if you possess these qualities in increasing measure, they will keep you from being ineffective and unproductive” (2 Peter 1:3-8, NIV).

God will do His part (“His divine power has given us”), but we must also do our part and “make every effort.” Find an area of your life to improve, and start right now.

~From Turning Points Magazine & Devotional

OLYMPUS DIGITAL CAMERA

ROOTS

I had my DNA analyzed.
I analyzed my DNA.
I had expectorated into a test tube
and sent it off to Ancestry months earlier.
I was hoping for a surprise.
I was hoping to learn 
I had ancestors
From a country I did not know
About. But there was
No surprise.
Italy.
Great Britain.
Scandinavia. 
Maybe there was a surprise.
I see Scotland.
So maybe, just maybe
The following story is true:
Mary Queen of Scots
 
It is rumored from whom
 
I am descended, it says here
 
Questa famiglia originaria della Scoizia
 
E nobilissima in molte citta,
 
Ed e divisa in molti rami
 
The Barone family, my family
 
Originated from Scotland
 
Mary’s son King James VI of Scotland
 
Became King James I of England
 
King James great grand daughter married
 
The King of Itlay
 
It is noble in many cities and
 
Is divided into many branches it
 
Had many fiefs and illustrious men in court
 
In the magistrature, in the army
 
And in the church it was
 
Conferred high chivalrous honors and
 
Was vested with the holy orders
 
Of Malta from the 15th Century
 
It includes, as branches, the Counts
 
Of Casola and the Marchesi di Liveri
 
The title was granted in 1710
 
To the celebrated literary figure Domenico
 
Director, San Carlo Opera, Naples
 
Praised even by Giambattista Vico
 
In an assembly of praise of him
 
Made by the Academitrician in 1735
 
The family is listed in the Registry of Neopolitan
 
Feudal families and numbered among
 
The patricians of the Republic of Marino
 
The Republic was represented in Lisbon
 
By the Court of Casola and Marchese di Liveri
 
By Napoleon Barone son of Marchese Pasquale
 
Who had as his grandmother Maria Filomarina
 
Of the Principality of Bocca
 
Title to Alfrede Domenico Barone
 
Held from 1869-1952 also as the Count
 
Of Casoli in the Registry of Nobility
 
Melchizadek descendant of Pasquale
 
And likewise Alfred my father
 
Or so the story goes there is
 
A castle and a title
 
Or at the very least a story
 
That belongs to me in Italy
 
I write to know