Category: Food

Valentines’ Day:

Sophia called me to say, “Happy Valentine’s Day.” And invited me to a grandparent’s breakfast, at her school, in April.

Tanya and Sophia had already attended a parent/teacher’s conference and next planned to see the dentist around 11:30. I asked for a ride  to run an errand and was granted my request. On the way to my bank Tanya and I talked a lot about bread; as Sophia read recipes from the Tassajara Bread Book which I’d just returned to Tanya. With our errands completed we enjoyed a delightful “surprise” lunch at A.J.Bombers to celebrate Sophia’s exemplary parent teacher’s conference report.

We ate lots of peanuts. Threw the shells on the floor. Sophia wrote on the graffiti covered walls while waiting for our burgers and grilled cheese sandwiches. I contemplated how quickly our children grow into young women (or men).

(click photographs for larger view)

Leica M8, 50 mm Summilux Asph

When I returned home I made a chocolate cake (and cupcakes) for Ann;
to accompany her home roasted coffee beans from Bali;
and some thoughts on paper.

Leica R8/DMR, 60 mm Macro Elmarit

A Creative Encounter Lunch

Yesterday my dear friend, David White, invited me to a birthday lunch at City Market in Shorewood, WI. Always a delight to spend time with a poet, singer, and a specialist in gratitude and happiness. The food was okay and the conversation superb. When the coffee grinder became unpleasantly loud we moved to the outdoor patio. When the dog did not bark for its owner to return we focused our conversation on the marketing potential of social media, customer service, public relations, and how story telling may serve those community interests; as well as how audio files may enhance the presentation of poetry on line; and may be preferable to video files.

I also found my attention attracted to a young woman who arrived carrying a good deal of style in a pin stripe pants suit. When she decided to leave the patio I let her know that I appreciated her style and we then met Ananda Walker, a life coach, musician, audio specialist and poet. Within moments David and Ananda were sharing poems in front of my lens

like birds in a woods
singing here
in this moment
we experience raw sharing
of  Creative Spirits
in a Creative Encounter.
As good as life can be
connected to the Source
of Creativity
and one another
as if
I’ve known you
intimately
forever.

(click photograph for larger view)

Ananda Shared her Poem, A Lovely Soul

i am on the edge of my seat

waiting for what you will say

curious where these words will take us

excited by the rush

resting in the satisfaction of your attention

dancing in the energy of this engagement

playing with fire

playing with the feelings

have i told you how much i appreciate you?

how i cherish every moment that i spend with you?

you are so interesting

i could spend all eternity just finding out more about you

every new thing i learn makes me want to know more

no attachment to what will happen

i am simply grateful to be able to witness you

you are a sweet gift from the divine

a gift that i love unwrapping

– © ananda walker 04/11/13

and David shared his poem, Almost All the Greek

Yasu, Christo ..
Tikanis?
Kala.
Scata, Afaristo. SaGaPo
Spanakotiropita

Hi. Chris. How are you?
Fine. Shit. Thanks. I love you.
Spinach Pie.

That’s almost all the Greek I speak.

Occasionally I will mention that lovely appetizer buffet-on-a-platter Loukanikomeze and Roditys, a semi-dry red wine

I can say Baklava too but it’s very sweet. I save it for special occasions like this.

as well as his poem, Prince Frog

Some there are princes
and some there are frogs
yet to be a prince
is to sit on a log
is to know yr not far
from being a frog

@DoHappyBetter
© David L. White

Leica M8, 28 mm Summicron Asph

A wonderful dining experience… lunch with Tanya…

What more could one ask for? Warm sunlight… the company of one’s daughter… and Cafe Corazon serving delightfully fresh and flavorful food, wonderful service and and great value in a remarkable environment.

This working class neighborhood also contains many memories… from my living in “Riverwest” as a student… and this being the neighborhood where my parents actually spent their childhood, adolescence and teens. An amazing old neighborhood where you’ll find residences, with small factory buildings and storefronts, with living quarters above, sprinkled throughout; making it easy to imagine the era when one could walk to work and pickup dinner on the way home; back in the day when neighborhoods were designed to work and “worked” very well.

The neighborhood was first settled in the 1850’s with luxury summer homes on the west bank of the Milwaukee River. As the “working” population grew and spread, from 1900 – 1920s, the neighborhood became more working class with smaller homes; much more densely populated; sprinkled with factories, bars and storefronts. Dad’s family lived in “rented flats” in or near this neighborhood from the 1920s well into the 50s. Dad’s parents were first generation immigrants (Dad was  born in 1922, the youngest, with three older sisters who survived birth and childhood).

In my university student days (1964 – 72), the rents were low; yet located close enough to the University of Wisconsin – Milwaukee campus for walking and biking. The storefronts made great art studios. My first studio was about 4 blocks south of this restaurant. My first student/shared apartment about 8 blocks south.

(click photograph for larger view)

Leica M8, 28 mm Summicron Asph

Kitchen replaces darkroom as lab

The kitchen has replaced the darkroom as the laboratory where things get tested on the basis of chemistry, time and temperature. Things “develop” and through development become beautiful objects. I guess in the case of sourdough we’re really talking about biology too – feeding the starter seems a study unto itself.

This little object came out of a “test” to “learn” the effects of hydration in proportion to sourdough starter in relation to rise time. So simple. Yet so many variables at play. 100 gr flour : 50 gr water : 30 gr starter. One 2.5 hour rise. 20 min in preheated, covered cast iron at 450?F, 20 min at 375?F uncovered — looks like this:

(click photograph for larger view)

Leica R8/DMR, 100 mm Apo Macro Elmarit

What to put on this, warm, lovely 152 gram bun? Black bean, rice, mushroom, egg white vege burger, spiced with cumin and chile, bottomed with garden tomato and topped with onion and salsa.

Leica M8, 50 mm Summilux Asph