pen rainbow

Sunday, August 31, 2014

Sunday—Happy Labor Day Weekend 2014

This year's harvest from our tree in BC

The juice from white poms is so sweet that it can be drunk with no added sweetener.  Our tree was planted by my grandma Pearle in 1981.  Picking poms is one of my favorite end-of-summer activities!

Have a great week!

Friday, August 29, 2014

Friday—The Replichrome Film Preset LR Gallery

A new set of LR film presets from Totally Rad!  

Click HERE >>> for the free Replichrome 400cn Film Preset from Totally Rad

This set includes 27 presets from Totally Rad's Lightroom Replichrome I: Icon and Replichrome II: Slide packs, in both color and B&W, including the classic and beautiful film Fuji 400H™ and Fuji slide film, Astia™.

Here are two pix from this week using Glorious Grunge textures from FrenchKiss Collections by Leslie Nicole (40% off through 4 September).  

From the Rose of Sharon bush in my back yard,
post-processed in Photoshop CC & LR5
Rose of Sharon post-processed in PSCC & LR5
with Replichrome I presets from the TR free pack

Thursday, August 28, 2014

Thursday Mini-Post: Car Music

Squares BY Jonathan Kluth

You'll want to turn up the volume for this...It is divine.

I could mambo to this!

Sunday, August 24, 2014

Sunday—Rock & Roll Week

At 3:20 am...A 6.1 mag wake-up call from the West Napa fault

Cowabunga, dude.  

How we roll in NoCal.

A most excellent photo by Jeremy Carroll_post-processed by dsmp

Friday, August 22, 2014

Friday—Vintage Frame for a Vintage Photo

Post-processing in Lightroom5 & Photoshop CC

Cool vintage frame set by Leslie Nicole_FrenchKiss Collections_Vintage Frames No.1_11

That's me on the left in front of an unknown cousin.  My uncle Mark in the middle;
his brother Cal; my sister Heidi on Cal's shoulders; my sister Brooke
June 1968 ~ Las Vegas, Nevada

Tuesday, August 5, 2014

Tuesday's Cupboard—Blue Cheese Polenta with Sautéed Onions

Summertime comfort food

Creamy milled polenta topped with sweet summer
onions & chives

Hands-On Prep:  10 mins
Cook:  20-30 minutes
Serves:  6

Adapted from Weight Watchers cookbook, IN NO TIME ©2006_p. 158 Hearty Vegetarian Main Dishes

The adaptation I made used regular polenta, not instant as called for in the original recipe.  Cook instant polenta according to package directions, about 5 minutes (until thickened).

Blue Cheese Polenta with Sautéed Onions

  • 1 T. sweet butter
  • 2-3 large sweet onions, sliced (Vidalia, Maui, or any sweet variety)
  • 1 T. sugar
  • 1 tsp. kosher salt
  • dash of cayenne pepper

  • 3 c. low-fat (1%) milk
  • 2 c. water
  • 1/4 tsp. freshly ground black pepper
  • 1 c. polenta
  • 3/4 c. crumbled blue cheese (Danish or Maytag blues are lovely with this)
  • 2 ounces Neufchâtel cream cheese
  • black or rainbow peppercorns
  • chopped fresh chives (or a sprinkle of dried chives)

Make It!

1.   Melt the butter in a large nonstick skillet over high heat.  Add the sliced onions, sugar, 1/4 tsp. kosher salt and cayenne.  Stir occasionally until lightly golden, about 10 minutes.

These are DIVINE!
2.  Meanwhile, combine the milk, water,  3/4 tsp. kosher salt (to taste), and freshly ground pepper in a medium saucepan over high heat.  Bring to a boil & whisk in the polenta in a slow, steady stream.

3.  Cook whisking constantly to prevent burning.  Reduce heat slightly when polenta begins to thicken & cook another 10-15 minutes until polenta is a thick porridge (thicker than a sauce, like grits).  Continue stirring to avoid sticking, but not constantly to allow the polenta to thicken.  

4.  Remove from heat and stir in the blue and Neufchâtel cheeses until melted and smooth.  Season with more ground pepper and kosher salt to taste.  

5.  Serve in shallow bowls topped with warm seasoned onions & chopped fresh (or dried) chives.

Our favorite fancy polenta from the Bale Grist Mill
State Historic Park in Napa_Thank you, Noel!
blue cheese crumbles from Whole Foods
Use a nonstick or enameled cast iron pot for the polenta
Add the blue cheese, cream cheese & ground rainbow peppercorns
Season to taste with kosher salt

Wine pairing:  Late-harvest Riesling 
or French Sauternes