In some sense, what I was doing was perverse, for I was drawn to photograph in places where I didn’t particularly like to be. I would say ‘I love these places,’ and I didn’t really, at least not in the sense my audience probably thought. I was secretly afraid that the discrepancy indicated some irremediable bad faith at the heart of my enterprise, but I didn’t know what I could do about it since I didn’t want to do anything else. It took some time for me to understand that my discomfort was a sign that I was where I needed to be.
Checked out the Dragon Boat Festival on Saturday and took some photos around False Creek. The sun came out and reminded us why it’s great to be a Vancouverite.
This looks like a drawing (I mean, “architectural rendering” ;-)) to me. Anyone else?
Here’s the Slideshow.
And then I made Chicken Satay (which, heh, I guess is kind of a theme, albeit unintentional):
Check out that presentation. Bed of lettuce! Grill marks!
I used this recipe from Rasa Malaysia for the marinade, and it was delicious.
To be honest, I made a few substitutions because I just used what I had on hand. Regardless, it still tasted fantastic. But I think I’ll stock up on the missing ingredients for next time (and there will be a next time).
- dried lemongrass (in lieu of fresh)
- scallions (in lieu of shallots)
- molasses (in lieu of kecap manis)
- fish sauce (in lieu of oyster sauce)
I’d like to thank the interwebs for the suggestion of molasses. I do think it was the molasses (sweet, thick) / fish sauce (salty) combination that made the subs work here.
There’s something about the creative exercise of putting images together that helps my brain work; to notice relationships, make connections, think about composition or mood, invent a narrative perhaps, and hopefully gain new ideas.
Cream ½ cup margarine with 1 cup sugar. Blend in 2 eggs, and beat until light and fluffy.
Combine juice of ½ lemon with enough milk to make ½ cup of liquid.
Add dry ingredients to creamed mixture alternately with milk & lemon juice (3 dry additions, 2 liquid additions).
Bake in greased loaf pan for 60-70 minutes at 350°F. Cool 5 minutes. Drizzle with ¼ cup sugar combined with juice of ½ lemon. Cool completely, then remove from pan.
(Recipe adapted from the Purity All Purpose Flour Cook Book, the Quick Breads section of which is disintegrating. The rest of the book, not so much. Quick Frank Supper, anyone? 😉 )
One of my new favorite blogs is 101 Cookbooks. I had a leftover half a cabbage in my fridge that I was wondering what to do with when I saw this recipe for rustic cabbage soup. And lo and behold! I had all the ingredients on hand. It was like fate or something. 😉 The only change I made was using Asiago (instead of Parmesan), because I had a wedge of that I’ve been trying to use up as well. Oh, and I ground some pepper on top. Perfecto! It was delicious—pan-frying the potatoes to start was a most excellent touch—and I shall have more for lunch.
Cranberry-Apple Crumble. Possibly the best crumble I’ve ever made. The sweet/sour mix was just right. Macintoshes essentially melted into applesauce. Mmm.
Veggie chili. How can you tell it’s fall? Urge to cook warm & spicy stew-type things. No biscuits this time, though. Must find excuse to make biscuits. That reminds me: I ran across a discussion on a food blog one day about how the biscuit-in-a-can killed the real biscuit. Is this true? If so, I guess I’m a rebel. My biscuits are real… and spectacular!
Okay, so one day last week I wanted California rolls. They used to have them in the deli at the grocery store, but not any more. Thought about venturing further afield to find some. Then thought, well how hard can they be to make? Googled for recipes. Did not look difficult. Headed to store for ingredients. Cooked rice, rolled ’em up. Did not have bamboo mat, so used aluminum foil (this worked fine). Seriously no harder to make than a sandwich. Verdict: yum! (And also: pretty!)
One of my Flickr photos was picked for the 3rd edition of the Schmap Vancouver Guide (they emailed a couple of weeks ago saying it was shortlisted, and requesting my permission to use it if chosen, then last week I got another email saying it had been picked).
This is the photo:
And here it is in the Schmap guide.
There’s also a widget, but we all know how WordPress feels about third party widgets 😦
What’s funny is that before Schmap looked at the photo, it had zero views. Heh. Now it has a whopping three!