Sunday was just the beginning of this heat, but it didn’t get in the way of my time with the S family. I and B here are a few more from Sunday. Can’t wait for you to see all the shots.
Pure cuteness 
Archive for September, 2010
Sunday Morning continued…
28
Sep
Apparently summer came late this year. Here we are on the verge of October, and experiencing a heat wave. Where is an air conditioner when you need one?
Family Sunday
26
Sep
Today I had the pleasure of photographing a great family. I and I discussed doing this, literally for months. Finally, after various postponements we were able to get together with I, B and cute little A for a family shoot. A is about 16 months old, and cute as a button. As promised, I, here is a sneak peak from this morning.
Mission Not So Impossible – Salmon with Soba Noodles
19
Sep
A few weeks ago my husband mentioned that we don’t have enough fish in our diet. Being the dutiful wife that I am, I of course assured him that I would make sure that we’d have fish for our next dinner.
Next dinner fell on a Monday night, and I had to keep to my promise. Not an impossible mission, but definitely a difficult one. I had about an hour and half to prepare dinner, so the dinner had to be tasty and fast to make. On the way home from work I stopped at the local Ranch 99 Market, and picked up some salmon fillets and honey garlic sauce.
To prepare the meal, I placed one salmon fillet on the baking sheet, seasoned it with some salt , black pepper, lemon zest, as well as freshly squeezed lemon juice from half of a lemon. I baked the salmon fillet for about 25 minutes at 375 degrees.
In the mean time I cooked soba noodles per the packet directions. Once cooked, I drained the noodles and tossed them with soy sauce and honey and garlic sauce.
I placed the soba noodles on a plate and topped with half of the baked salmon fillet. Viola…
…dinner is served. Dinner turned out to be a success, and the mission…very much possible.
Plum Clafoutis
14
Sep
In the recent past plums have been everywhere. While my husband was on a business trip, my parents, concerned for my nutrient intake, shared an overly generous amount of plums with me. I put a very conscious effort into eating all the plums. I took two with me to work every day, and yet the supply didn’t seem to diminish at all. That seemingly small, brown lunch bag felt like a bottomless pit of plums.
Realizing that it would be virtually impossible for me to eat all these plums before they spoil, I decided to put them to good use. While unsuccessfully searching for a recipe of an upside down plum cake, which I distinctly remember seeing in my overstuffed drawer of recipes, (I of course found it after the fact), I came across a very appetizing raspberry clafoutis recipes in one of my Food and Wine magazines. Being that the purposes of baking that day was to use up the plums that were haunting me, I made the executive decision to substitute the raspberries with plums.
I followed the recipe (mentioned above) completely, other than substituting raspberries with plums, and confession, forgetting to butter the baking dish. In my opinion the clafoutis turned out very tasty, and I believe others that tasted it agreed with my opinion (hope they weren’t just being nice 
).
Bottom line…here is the final result
If you make this clafoutis, please do leave a comment here to let me know how it turned out. And of course, remember to butter the baking dish!
Farfalle Casserole with Turkey and Mushrooms
02
Sep
So how does a woman occupy herself when her husband is away on a business trip? Well, I don’t know about everyone else, but I keep myself busy by cooking. It really makes the time fly by. I guess it’s true what they say…”time flies when you are having fun”.
I decided to experiment. There was defrosted ground turkey in the fridge, waiting to be included in a tasty dish. I looked around the kitchen and threw a few ingredients together, hoping they would come together into a delicious meal. Well, I have to say, the experiment was a success. It’s true, I am the only one that has tasted it so far, but there is plenty leftover for my husband to taste and confirm my opinion.
At this point I am sure you’re all wondering…”what did she end up doing with the turkey?” Let me start with what ingredients I scrounged up in my kitchen and threw into this dish.
Ingredients:
Ground turkey
Farfalle pasta
Mushrooms
Shallots
Fresh garlic
Marinara sauce
Dried basil
Dried parsley
Salt
Freshly ground black pepper
Vegetable oil
In terms of proportions, I pretty much eyeballed them all (I am sure you hate when I say that ).
Heat the oil in a frying pan. Cook the pasta based on standard pasta cooking instructions, until it is tender, drain and set aside. Slice the mushrooms and add them to the frying pan. Dice the shallots and garlic and add these ingredients to the mushrooms, mix well. Add ground turkey to the mushroom mix. Break up the meat and cook on medium heat until the meat is fully cooked through (no longer pink). Add marinara sauce to the turkey and mushrooms and mix well. Cook until the sauce is hot. Add the cooked pasta and combine all ingredients. Add basil, parsley, salt and pepper. Mix all ingredients together, cook until all ingredients are hot. Add fresh parsley and serve immediately.
So what does all this mixing look like? Well, feast your eyes on this…
I call this Farfalle Casserole with Turkey and Mushrooms. Just in case you need another look, here is a closer view
Farfalle Casserole With Turkey and Mushrooms
