Steven Reed, photographer

This gallery contains 31 photos.

Originally posted on From 1 Artist 2 Another:
“I seek the wonderful beautiful moments in time, in nature, and in life.” Steven Reed, Photographer – by James Aiken former featured artist The only known “selfie” of Steven Reed! As a photographic artist…

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San Juan Puerto Rico Travel – Wild Life Photos

It’s time to share a couple of photos from San Juan Puerto Rico.  The views were spectacular and it was a trip of a life time.  San Juan Puerto Rico old city is charming.

Here’s a little wild life from the fort and the town.

View from the Spanish Fort in San Juan Puerto Rico Copyright CKatt 2014

View from the Spanish Fort in San Juan Puerto Rico Copyright CKatt 2014

Very Large Lizard of the San Juan Spanish Fort Copyright CKatt 2014

Very Large Lizard of the San Juan Spanish Fort Copyright CKatt 2014

Antique Wagon at the Spanish Fort San Juan Puerto Rico Copyright CKatt 2014

Antique Wagon at the Spanish Fort San Juan Puerto Rico Copyright CKatt 2014

cat in a fountain

Cat In a Fountain San Juan Puerto Rico Copyright CKatt 2014

San Juan Spanish Fort Lizard  Copyright CKatt 2014

San Juan Spanish Fort Lizard Copyright CKatt 2014

San Juan Fort Tower Copyright CKatt 2014

San Juan Spanish Fort Tower Copyright CKatt 2014

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Homemade Ketchup!

kunstkitchen:

A nice fresh ketchup recipe from south of the border- from Iowa – that is. Tomato lovers will like this one.

Originally posted on Our View From Iowa:

Last week we made ketchup. Why, when the basic bottle of Heinz tastes so familiar? Three reasons. First, we ran out and needed a replacement. Second, we had garden tomatoes from last year to finish, as this year’s are beginning to ripen. And third, we continue to choose less processed foods when reasonable to do.

This seemed reasonable.

ketchup

We had three sandwich-sized freezer bags with tomatoes left over. When those were thawed, the excess liquid was drained off. Here is the basic recipe.

Chop fine one medium onion and saute in vegetable oil until soft. Add a clove of chopped garlic and continue on heat. Add the tomatoes. (Ours were processed for the freezer, skins and most of the seeds removed, and in big chunks. In addition we added about 10 frozen oven-roasted tomatoes to deepen the flavor. These had skin on, which was pulled out as they softened and…

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Second Annual Potluck Recipes = Bye Bye July 2014

The Second Annual Potluck is over!  Everybody cooked up their special recipes and chowed down heartily.  Special Thanks to Richard who shared his wild rice dish and vegetable terrine to try the recipes out on us for his upcoming wild rice cookbook for the Minnesota Historical Society and was the major force in helping me with my share of the menu and Alicia for the Chocolate Cake baking adventure. Everyone else who supplied the delicious eats – I certainly enjoyed the menu. Stuffed! Many thanks for this special day to one and all!

Fiesta Friday

Fiesta Friday

 

Late again!

Fiesta Friday started with out me.  This installment features recipes from several of the Fiesta Friday contributors, whose recipes are each linked on this post.

 

Asparagus and Cheese Tart Recipe – Alicia from the foodnetwork – yes! Definitely a winner.

http://www.foodnetwork.com/recipes/food-network-kitchens/asparagus-and-cheese-tart-recipe.html

Asparagus & Cheese Tart

Asparagus & Cheese Tart

Red Curry Chicken Wings – Richard made these. Shout out to Oceanviewkitchen for this recipe from Fiesta Friday. Fabulous.

http://oceanviewkitchen.com/2014/07/16/cambodian-red-curry-chicken-wings/

Cambodian Chicken Wings

Red Curry Chicken Wings

Spicy Chicken Enchiladas – Helena – Great hot stuff! via

http://allrecipes.com/recipe/chicken-enchiladas-i/

Helena says: I did make a lot of adjustments. I used jalapenos instead of green bell peppers, no water, salsa instead of tomato sauce, green enchilada sauce instead of taco sauce, and corn tortillas instead of flour. I also pan cooked the chicken in a little bit of olive oil with garlic, salt, and black pepper and then shredded it before mixing in the rest of the ingredients.

I say: Great taste for all of us to share!

Spicy Chicken Enchiladas Hot!

Spicy Chicken Enchiladas Hot!

Coconut Curry Chicken – Me via

http://foodieonboard.com/2014/07/04/coconut-curry-chicken-in-lettuce-cups/ Shout out to Foodieonboard from Fiesta Friday for this special taste of Asian food. Incredible.

Cambodian Curry Chicken

Cambodian Curry Chicken

Creamy Baked Chicken Taquitos – Richard and me via Food.com

http://www.food.com/recipe/baked-chicken-taquitos-470913

taquitos

Creamy Baked Chicken Taquitos Super Recipe

Fresh Balsamic Green Bean Salad – Me via a taste of home

http://www.tasteofhome.com/recipes/balsamic-green-bean-salad

Balsamic Green Bean Salad - Easy

Balsamic Green Bean Salad – Easy

Mexican Cornbread with Organic Beef – Richard Supervised – Me/ shout out to Arl’s World of Fiesta Friday for this really fun and easy recipe.

http://arlsworld.net/2014/07/18/mexican-cornbread/

Mexican Cornbread on the right

Mexican Cornbread on the right

Risotto with Beets and Goat cheese – Alicia via ourstudiokitchen – beautful and yummy!

http://ourstudiokitchen.com/2013/12/03/beet-risotto/

Beet and Goat Cheese Risotto

Beet and Goat Cheese Risotto

Ruthless Black Bean Salsa recipe made by me from another Fiesta Friday recipe from rubbercowgirl

http://www.rubbercowgirl.com/2014/07/ruthless-black-bean-and-corn-salsa.html

Ruthless Black Bean Salsa

Ruthless Black Bean Salsa

Turkey Mole – Chris  and Crissy – Excellent

Turkey Mole on the left

Turkey Mole on the left

Wild Rice with Sun Chokes – Richard – To be available in his up coming wild rice cookbook

Wild Rice with Sun Chokes - Crisp and Healthy

Wild Rice with Sun Chokes – Crisp and Healthy

Vegetable Terrine – Richard TBA

Vegetable Terrine in Aspic

Vegetable Terrine in Aspic

 Desserts

Chai Cupcakes – Judee – “They came together”

Chai Cupcake

Chai Cupcake

Cheesecake with Cherry Sauce – Rich and rich! Brian with the cherry sauce via

http://addapinch.com/cooking/fresh-cherry-sauce-recipe-add-a-pinch/

Chocolate Cake – Alicia – via goodhousekeeping – Oh yeah.

http://www.goodhousekeeping.com/_mobile/recipes/desserts/chocolate-cake-recipe

Serious Chocolate Cake

Serious Chocolate Cake

Have a Happy August! Y’all get together! Hear!

Posted in Desserts, Poultry, Slow food and art in the kitchen, Vegetables | Tagged , , , , , , , , , , , , , , | 8 Comments

Chocolate Cake = The Pirate Mistress Burlesque Cake

I am late for Fiesta Friday! But I am joining the party! The party is hosted by Prudy at (Drum roll, please.) http://butterbasilandbreadcrumbs.com/ and Angie at http://thenovicegardener.wordpress.com so link up and enjoy the feasting and share the fun from all over the world.

fiesta-friday-badge-button-i-party

Day 4: Preparations are ramping up for the Second Annual Potluck Everybody Cooks! on Saturday. The Framily is getting together for an international food share. Today the lovely Alicia is joining me to teach me about cake baking. (A lesson I could really use.)  This three tiered chocolate cake recipe looks rich and unbelievable.  Chocolate Cake is an American favorite recipe and a staple at any party.  This one uses buttermilk. Alicia found this gem on Good Housekeeping’s site.  This Chocolate cake recipe first appeared in 1927 and continues to be used since – “countless” times.  This is an updated version using both cocoa powder and semisweet chocolate in the frosting.

During the ingredient-shopping spree, Alicia chose to use Ghirardelli semisweet for the frosting chocolate. (My suggestion) We went to several stores to accomplish our mad design.  It’s a birthday cake for someone who is a devotee of the Burlesque, which is seeing an upsurge in the entertainment world (Who knew?) So will there be sparkles and glitter? You betcha’.  The frosting has a more intense flavor because of the addition of the semisweet chocolate to the frosting recipe. But when combined with this fluffy light cake, seriously, this is a chocolate cake for a celebration.

Here it is, adapted from Good Housekeeping online:

“The Best Chocolate Layer Cake You’ll Ever Have” Or how to make a chocolate cake that is scrumptious and sexy!

Adapted July 25, 2014

Serves: 16
Total Time: 1 hr 15 min

Sifted Dry Ingredients for Triple Layer Chocolate Cake © CKatt

Sifted Dry Ingredients for Triple Layer Chocolate Cake © CKatt

Ingredients:
3 Cake Layers

2 cups all-purpose flour
1 cup unsweetened cocoa
1 ½ teaspoon(s) baking soda
¼ teaspoon(s) salt

3/4 cup (1 ½ sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar

Brown & White Sugars Creamed with Butter © CKatt

Brown & White Sugars Creamed with Butter © CKatt


3 large eggs
2 teaspoons vanilla extract
1 1/2 cup low-fat buttermilk

Alicia combines the Chocolate Cake Ingrdients © CKatt

Alicia combines the Chocolate Cake Ingredients © CKatt

 

 

 

 

 

 

 

 

Luscious Chocolate Cake Batter © CKatt

Luscious Chocolate Cake Batter © CKatt

 

 

Frosting
1/3 cup boiling water
1/3 cup unsweetened cocoa
1 cup (2 sticks) butter or margarine, softened
2 tablespoons confectioners’ sugar
12 ounces semisweet chocolate, melted and cooled

The Method

(Watch Alicia make this cake and document steps. That’d be me.)
Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.” My contribution.
On another sheet of waxed paper, combine the flour, cocoa, baking soda, and salt. Set aside.

In a large bowl, with mixer at low speed, beat butter and brown sugar together with granulated sugar until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula.

Reduce speed to medium-low to add eggs – 1 at a time, beat well with each addition. Add vanilla beat until blended. Next add the flour mixture alternately with buttermilk, “beginning and ending with flour mixture; beat just until batter is smooth. Occasionally scrape bowl with rubber spatula to incorporate.”

Spoon batter evenly among prepared pans. Bake with staggered pans on 2 oven racks. place 2 pans on upper rack and 1 on the lower rack. The result: top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. (Set your timer, friends.)

Cool in pans on wire racks 10 minutes. (Without the wire racks this takes longer. Be patient.) With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. “If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.”

Meanwhile, prepare frosting: In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, mix at medium-high speed butter and confectioners’ sugar about 5 minutes or until fluffy.  Melt the semi-sweet chocolate in a bain marie or double boiler.

Cocoa mixed with boiling water © CKatt

Cocoa mixed with boiling water © CKatt

 

Reduce speed to medium-low. Then add melted chocolate, then cocoa mixture, beat until smooth – occasionally scraping bowl with rubber spatula. “If frosting is too runny, refrigerate until just stiff enough to spread.”

Alicia melts the chocolate for the frosting © CKatt

Alicia melts the chocolate for the frosting © CKatt

melting the chocolate in a bain Marie

Ghiradelli Semi-Sweet chocolate © CKatt

The question that comes to mind while watching Alicia make this chocolate cake recipe is: Is there ever enough chocolate?    

 

 

 

Obviously, the answer is, There is never enough chocolate.       

Whipped Chocolate Frosting © CKatt

Whipped Chocolate Frosting © CKatt

 

When Alicia finished whipping the frosting together, she dutifully thrust a beater full of chocolate frosting at me and said “Here”

“What?” I replied.

“Eat this,” she laughed.

I laughed and tasted a bit of frosting with my finger, “Boy that’s strong,” I remarked, “Do we need to sweeten that up?”

Alicia’s answer was a definitive “No. It’ll work.

How to put the cake together:

The Chocolate Cake Is Baked © CKatt

The Chocolate Cake Is Baked © CKatt

(Remember the directions to flour the pans! Then they will come out more easily. That’d be me who missed that important point.)

 

Chocolate Cake © CKatt

Chocolate Cake © CKatt

“Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting.

Frosting the Triple Layer Chocolate Cake © CKatt

Frosting the Triple Layer Chocolate Cake © CKatt

 

Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.”

© CKatt

© CKatt

 

 

Alicia used toothpicks to keep the layers from slipping.

 

© CKatt

© CKatt

Next Steps:

Alicia did a beautiful job and used such a delicate touch to frost this cake.

 

Alicia Frosting the Chocolate Cake © CKatt

Alicia Frosting the Chocolate Cake © CKatt

 

♦ Oh wait, the cake had to be decorated. This is where we diverged from the norm. Yes, Alicia bought fancy stuff to put the ribbons along the bottom of the cake, while I tore black fondant into a costume for a half of a doll. (Huh?) Fondant is a little tricky, but you can cut it into decorative shapes. Let me say that this is a surprise cake for a birthday. It was an opportunity to be creative.

The wedding doll parts and the edible fondant were available at the craft store in cakes – aisle 3 – where the cake becomes the wedding dress.  Sparkles and icing gel found at the local grocery were added.  This was one step beyond.  I created “ The Pirate Mistress” – sort of a romance cake gone burlesque.

Alicia approved the ideas, as I dressed the doll for her part in the cake. E-hem, Seeing is believing! The doll was the star of the cake.

The Result:

The Pirate Mistress of Burlesque

Finished Chocolate Cake "The Pirate Mistress" © CKatt

Finished Chocolate Cake “The Pirate Mistress” © CKatt

All in Good Fun!

Posted in Art and Architecture, Cake, Desserts, Slow food and art in the kitchen | Tagged , , , , , , , | 7 Comments