November 26th, 2010 § § permalink
Zocca, Montalbano. By far our favourite place in Italy.
In the early morning, a gondolier walks through the back streets of Venice.
Strawberry custard in Rome.
Bathers at Cinque Terre.
Venice in the morning.
Good conversation, great food and wine.
Ham (prosciutto) in Parma. It’s true! They keep all the good ham for themselves. It was like salty silk.
And if you need more food porn, have a look at the pictures of dessert I shot at Caffe Sicilia.
November 25th, 2010 § § permalink
I don’t mean to be in competition with my seven year old niece, but I am envious at the way she pops up into wheel pose fifteen times in a row ever so casually. It took me three months of consistent attempts to get into my first wheel.
Perhaps it’s a hint to throw myself into things with reckless abandon more often.
November 12th, 2010 § § permalink
In Sydney, I’ve been cooking dinner for six to nine people, yeah, I know, big family. And, after cooking for only two people in D.C, I have been getting royally fucked i.e. cooking for two hours minimum per day. This was not helped by the fact that what I thought was the “on” function on the oven, was actually the “defrost” button so my pizzas took an hour to cook, not 20 minutes. Note to self: Do not take younger sister’s word.
Yesterday, I was making veg stir fry and while I normally chop and drop everything into the wok, because there was so many people, I cooked everything seperately and chucked it into a big bowl to toss like a salad at the end. And it was AMAZING! Everything was perfectly cooked. The carrots had bite, the bok choy was soft but still had that crunch and zucchini was nicely browned, which you just know, is optimal for soaking up marinade.
Previous to this, it’s been a game of juggling all the veg to cook at the same time and some would get burnt while others get undercooked. And at that point, it’s not a stir fry, it’s a steam bath. This is a great work around and I’m going to cook stir frys this way even if it’s for one person.
The vegetables I used was cooked in the following batches:
- Sliced Zucchini: until browned and transferred to a bowl with absorbent paper.
- Baby bok choy leaves: just before the thickest part become transparent.
- Sliced Carrots and Capsicum: until they glisten.
- Sliced Radish: Wasn’t such a great idea, I’ll omit this next time.
- Sliced Mushrooms: until how you like them. I like them burnt.
- Sliced Scallions: 20 second stir fry to get rid of the bite.
- Shelled Peanuts: until they slightly brown. Watch carefully. These can burn easily.
The marinade was:
- 3 tb Soy Sauce
- 2 tb Sesame oil
- 2 tb Oyster Sauce
- 3 tb Hoisin Sauce
- 2 tb Honey
Whisk with a fork until mixed through. I’d add garlic and ginger to the marinade as well, if you really want to knock socks off.
Remove the absorbent paper from the big bowl of stir fry love. Pour the marinade over the cooked ingredients, mix in the big bowl, wait a minute then serve with chopped coriander and steamed rice.
You can thank me later.
November 9th, 2010 § § permalink
I love that man.
November 8th, 2010 § § permalink
I was going through my “photography talks and lectures” notebook today and found notes I jotted when ASMP D.C hosted Julieanne Kost from Adobe. She talked about all the cool features Photoshop CS5 has and I was more than amazed at the demonstrations.