Life's A Beach
I've lived close to an ocean almost all my life, but I think I've always taken it for granted. The ocean here is a bit different, too. It's not the warm, sultry, sunkissed ocean you might find further south or even further west. No, ours is a bit forbidding, rather windswept, and it's not the kind of water you ordinarily want to stick more than your toes in, and even those, not for long.
Yesterday I made it to the beach for about half an hour after some coffee with a new friend. I went expecting to spend only five minutes, kind a 'hi beach! bye beach!' interaction, but I ended up staying longer. To tell the truth, I was just completely captivated with the soft, gorgeous slightly foggy light. Everything seemed slightly blurry, and usually that's not a term you associate with good photography, but it was working for me.
I hadn't planned on taking out my camera, but as usual it was in the bag, and so out it came. And there was something wonderful about the clean, cold, rushing air, and the solitude. I remembered, as I seldom do, that I was standing at the edge of a huge continent facing an almost boundless ocean.
Next stop, Hawaii. Till then, just waves, wind, and wilderness.
These images bring back that feeling for me, the calm, the peace, the cold purity of the beach.
A flock of pelicans flew by, and I regretted not having a longer lens.
And the whimsy of a sand dollar sitting there waiting for me. I left it for someone else to find later.
What about you? Is there a place you feel at peace? Somewhere that just overwhelms you in a good way? I'd love to hear about it.
Yesterday I made it to the beach for about half an hour after some coffee with a new friend. I went expecting to spend only five minutes, kind a 'hi beach! bye beach!' interaction, but I ended up staying longer. To tell the truth, I was just completely captivated with the soft, gorgeous slightly foggy light. Everything seemed slightly blurry, and usually that's not a term you associate with good photography, but it was working for me.
I hadn't planned on taking out my camera, but as usual it was in the bag, and so out it came. And there was something wonderful about the clean, cold, rushing air, and the solitude. I remembered, as I seldom do, that I was standing at the edge of a huge continent facing an almost boundless ocean.
Next stop, Hawaii. Till then, just waves, wind, and wilderness.
These images bring back that feeling for me, the calm, the peace, the cold purity of the beach.
A flock of pelicans flew by, and I regretted not having a longer lens.
And the whimsy of a sand dollar sitting there waiting for me. I left it for someone else to find later.
What about you? Is there a place you feel at peace? Somewhere that just overwhelms you in a good way? I'd love to hear about it.
Food Week Reprise - Peach Butter
I know I promised to blog this recipe last week, but I lost my cat, and I decided blogging wasn't at the top of my list of priorities that day.
Fortunately, we found the cat, so I can share this deliciousness with you. Honestly, it's pretty phenomenal stuff. And the recipe is so simple, it's a bit unbelievable. I was inspired by this post on Smitten Kitchen, you can check out the original for more in-depth analysis of the peach butter phenomenon, and probably also better directions as well. If you're interested, here's a peach and lemongrass butter that also sounds intriguing.
Ingredients: peaches, the best you can find (optional: sugar and lemon juice, but I used neither). Pretty simple, right? Just fruit, nothing else.
Cut your peaches into eighths, and put them in a big pot.
Add a little water (about a cup, maybe a little less). Cover the peaches and cook over medium low heat for about ten minutes, until the peaches soften up and start to release some of their own juices.
Then uncover your pot, and cook the peaches down for a while. Depending on your stove, and how ripe the peaches were when you started, this could be anywhere from 15 minutes to half an hour.
I probably cooked my peaches down a bit too far this time, but I don't think it made a huge difference in the finished product.
Then either puree the peaches in a blender, use an immersion blender, or put them through a food mill. (I used a food mill. This one, if you're interested.) Once the peaches are blended, return them to the pot and continue to simmer them on medium low heat, stirring frequently. Your goal is to get rid of as much water as possible from the peaches so you're left with only pure peach essence.
Your peach butter is done once it gets thick and sticky, and a spoonful of it on a cold plate doesn't form a ring of water around it. If you're making a small batch over higher heat, this might happen fairly quickly (30 minutes or so). If you're making a larger batch or cooking over lower heat, it could take a while. A couple of hours, maybe. Be prepared to wait it out, because trust me, it's worth it.
Once it's done, you can can it by boiling it in a hot water bath for ten minutes and then setting the cans on the counter for 24 hours. Or you can just put it into a container and make sure you eat it quickly. Or you could freeze it. It's up to you. Make sure to test the seals if you can it. Also know that since there's no added sugar it's probably only shelf stable for a few months instead of the year that most other jam products can last.
Then enjoy! It's great stirred into yogurt or spread on top of a biscuit. And it's divine on waffles. I think it would also make a very gourmet pb&j.
Peach season is almost over, but this is perfect for very ripe fruit. Let me know if you try it!
Fortunately, we found the cat, so I can share this deliciousness with you. Honestly, it's pretty phenomenal stuff. And the recipe is so simple, it's a bit unbelievable. I was inspired by this post on Smitten Kitchen, you can check out the original for more in-depth analysis of the peach butter phenomenon, and probably also better directions as well. If you're interested, here's a peach and lemongrass butter that also sounds intriguing.
Ingredients: peaches, the best you can find (optional: sugar and lemon juice, but I used neither). Pretty simple, right? Just fruit, nothing else.
 |
| Mmmm, delicious window light. |
Cut your peaches into eighths, and put them in a big pot.
 |
| These are not eighths, these are halves. I trust you to know the difference. |
Add a little water (about a cup, maybe a little less). Cover the peaches and cook over medium low heat for about ten minutes, until the peaches soften up and start to release some of their own juices.
Then uncover your pot, and cook the peaches down for a while. Depending on your stove, and how ripe the peaches were when you started, this could be anywhere from 15 minutes to half an hour.
 |
| After a few minutes. |
 |
| After about half an hour. |
I probably cooked my peaches down a bit too far this time, but I don't think it made a huge difference in the finished product.
Then either puree the peaches in a blender, use an immersion blender, or put them through a food mill. (I used a food mill. This one, if you're interested.) Once the peaches are blended, return them to the pot and continue to simmer them on medium low heat, stirring frequently. Your goal is to get rid of as much water as possible from the peaches so you're left with only pure peach essence.
Your peach butter is done once it gets thick and sticky, and a spoonful of it on a cold plate doesn't form a ring of water around it. If you're making a small batch over higher heat, this might happen fairly quickly (30 minutes or so). If you're making a larger batch or cooking over lower heat, it could take a while. A couple of hours, maybe. Be prepared to wait it out, because trust me, it's worth it.
Once it's done, you can can it by boiling it in a hot water bath for ten minutes and then setting the cans on the counter for 24 hours. Or you can just put it into a container and make sure you eat it quickly. Or you could freeze it. It's up to you. Make sure to test the seals if you can it. Also know that since there's no added sugar it's probably only shelf stable for a few months instead of the year that most other jam products can last.
 |
| Then put some cute stickers on the jars. This is an essential step. |
Then enjoy! It's great stirred into yogurt or spread on top of a biscuit. And it's divine on waffles. I think it would also make a very gourmet pb&j.
Peach season is almost over, but this is perfect for very ripe fruit. Let me know if you try it!
Lost and Found
Yesterday we lost Mouse for about ten hours, and I would be lying if I didn't say it was some of the worst hours of my life. I couldn't even begin to imagine life without my little mischievous ragamuffin.
Fortunately she found her way home around 11:30 last night, as I was sitting on the stairs outside our apartment, pondering whether I should sit up all night and wait for her.
Fortunately we have an abundance of pictures of her. Here are some of the shots we considered in making lost cat posters.
Welcome back home, Mouse. And don't you ever do that again!
-Jessica, resident cat caregiver and failed door monitor
Fortunately we have an abundance of pictures of her. Here are some of the shots we considered in making lost cat posters.
 |
| This is how she attempts to recreate the heat of Thailand. |
 |
| Those eyes! |
 |
| Not only is Mouse cute, but she's also very well read. |
Welcome back home, Mouse. And don't you ever do that again!
-Jessica, resident cat caregiver and failed door monitor
Delicious (Food Week Day 6)
Oh, oops, skipped day five. It's been a busy week. And today's a short post - just a delicious sandwich. Can't get better than fresh mozzarella, some basil, a little hummus, and a toasted pita. Oh, and a little balsamic sprinkled on top.
I really will tell you all about the peaches tomorrow, I swear!
August Flame (Food Week, Day 4)
Today I went from this . . . .
. . . . to this . . .
. . . . to this.
August Flame is the name of these peaches. I think it's appropriate. Aren't they gorgeous? As you know, I have a love affair with peaches, as I have proved a couple times before. Come back tomorrow to hear the full story of the latest installment. (Hmm, that seems like an oxymoron. The latest installment of the full story?)
***
I'm trying something new. This is food week on the blog. Every day I'll post a photo of food and then either a story or a recipe. Want to join in? Join the flickr group and post your food photos!
. . . . to this . . .
. . . . to this.
August Flame is the name of these peaches. I think it's appropriate. Aren't they gorgeous? As you know, I have a love affair with peaches, as I have proved a couple times before. Come back tomorrow to hear the full story of the latest installment. (Hmm, that seems like an oxymoron. The latest installment of the full story?)
***
I'm trying something new. This is food week on the blog. Every day I'll post a photo of food and then either a story or a recipe. Want to join in? Join the flickr group and post your food photos!
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