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Pumpkin Bars
2007-11-25 17:32:49
or My Favorite Thing My Wife Makes For Me That I Eat Too Much Of Too Quickly. But that title as too long, I thought. I do most of the cooking around hte house, but my wife does make a couple of things, and I let her. I’m not about to start making pumpkin bars and have her decide not to do them anymore… I’m a lot of things, but stupid isn’t one of them. The pumpkin bars themselves are from my wife’s grandmother, and they’re good, but my wife made them considerably better… by using butter! One truism I’ve discovered in life is that just about anything can be improved by adding one of two things: bacon and/or butter. Bacon in pumpkin bars wouldn’t quite fly, but these bars are right in the butter-improving zone. The original recipe called for vegetable oil, but we were out, so she substituted, wisely, melted butter instead. Yum! The old recipe was fine, this and a few other slight changes really made a difference. Before thi
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Food Photo 101 - Lesson 4 Results
2007-12-06 08:43:44
Lesson 4 starts pushing us down the path of thinking about the subject of our photos instead of how we’ve set up our things around the subject. Previous lessons were about settings on the camera and lighting, but this time I had to actually think about what was in front of the camera. Nika had us thinking about energy spirals. Here’s my first one, in light of the holiday coming up… I call this one my “Spiral o’ Bumbles”. Ok, maybe not a lot of energy, but it is the holiday season, and I’m willing to bet that anyone reading these posts will be subjected to at least one Rudolph related shot per week for the next couple of weeks, and no “Bah! Humbugs!” from the blogosphere! Ok, back the lesson… I have something of a confession to make; the reason I think I’m drawn to learn how to take better photos is that I have something of a background in fine arts and visual presentation. I started out in life thinking I was going
Read more: Photo

Food Photo 101 - Lesson 4
2007-12-04 10:03:00
This is getting to be a lot of fun. Nika’s lessons are building on each other, and I already notice improvements in my photos. This week’s topic is Composition, which should start helping those of us that don’t quite put the right stuff together (I know I’ve been guilty of that). So, again in Nika’s words: As we have been talking about technical and practical details in the first three lessons, I thought I would take us in an artistic direction with this week’s lesson on Composition.What is Composition?This is a fantastically huge topic that can not really be discussed in one post (how ever long). It is about nothing less than everything that fits inside your frame and all that is implied outside of the frame. The human sensibility for composition springs from various physiological modes of experiencing our world which have evolved across the eons. For example, we perceive “edge” very strongly and we subconsciously infer a continuation of that ed
Read more: Photo

Food Photo 101 - Lesson 3 Recap
2007-12-02 19:47:55
This is the review post of the third week of our Food Photo graphy 101 series, in Nika’s words. As was previously the case, several people contributed their results to the Food Photo 101 flickr pool. This week’s contributors were: Curt LaRecetteDuJour NJYar Big Mill BB As you remember from this last Tuesday’s post “FP101-3: Depth of Field”, we have been exploring Depth of Field (DOF). Once you get the hang of it, playing with the focal plane and DOF can be fun and it can lend a whole new dimension to your images, literally. It is used quite a lot in food photography, especially in cookbooks where food shots can be especially pornalicious and artistic. The shallow DOF can be used to focus the viewer’s attention on a particularly delicious morsel, boosting the appeal. It can also be used excessively in some cases and some people just plain do not like it. My mom, who is an artist herself, doesn’t respond well to those photos of mine which have a shallow DOF.
Read more: Recap

Egg Nog - It's What's For Tree Trimming
2007-12-13 12:05:41
I’m going to go on record to state that I find store-bought egg nog to be of the devil. It’s pure evil in a carton, the Beelzebub of beverages. The reason I know this to be true is that I know what real egg nog tastes like, and it is NOT that demon-concocted slime that pours out of festively decorated boxes of false promises each holiday season! The false promises are all about people being fooled, tempted, entrapped into thinking the contents won’t lead to hellish abuse of one’s tastebuds. Not only do I know the good side of egg nog, but I know how easy it is to make good egg nog. I only have it once a year, during tree trimming activities, but I enjoy it each year while decorating the tree in Rudolph ornaments. Honestly, I’ve had that glop that the stores sell, with over-pasteurized whitish liquid that’s over-spiced with nutmeg. The stuff has to be cooked in black cauldrons during animal sacrifices in order to make the eggs safe… but a
Read more: Trimming

menu for hope IV
2007-12-10 09:30:01
Chez Pim is again heading up efforts for Menu For Hope.   Please consider bidding on items to help raise money for a very worthy cause.  If you’d like to see what the items are, www.chezpim.com has the list! (From Chez Pim’s website): What is Menu for Hope?  Menu for Hope is an annual fundraising event in support of the UN World Food Programme.  Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born.  In 2006, Menu for Hope raised US$60,925.12 to help the UN World Food Programme feed the hungry. Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes.  For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice.  This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran Adrià, dining on a historic British meal


Pig Candy - A Great Christmas Appetizer
2007-12-18 14:22:42
Christmas brings a lot of opportunities to socialize and throw parties. Whether throwing a party of just going to one, I like to have a few things that I can cook pretty easily in case I need to host people or just take something along with me to a party. (obligatory Christmas/Rudolph photo) I made something the other day that’s nothing new, but I hadn’t made it in a while. It’s not a good item for the Hanukkah events that friends may be throwing, but it’s good for just about any Christmas party. I have tasted pork heaven, and its name is Pig Candy . So what is Pig Candy? It’s actually one of the easiest things to make, but oh-so-addictive and tasty. The ingredients are simple: Bacon. Not thick sliced or peppered Dark brown sugar. If only light is available, adding a bit of molasses helps Ground chiles. I like cayenne, chipotle and/or ancho. Ancho isn’t as hot, but is helped with a touch of cayenne. For amounts, I start with about 2 c
Read more: Great , Christmas

Pitbeef
2008-03-10 14:03:13
I had grandiose plans to cook 3 briskets, 3 Boston butts and some ribs over the weekend. Instead, Friday brought us snow, and that snow continued well into Saturday. We got snow from about 8 am Friday with few breaks until 5 pm Saturday, bringing our snow up to about a foot. That’s a lot of snow for southwestern Ohio in March! Fortunately, we have a great neighbor that plowed us out so we had no trouble on Monday morning. Being snowed in isn’t all bad, when you have a great wife like I do, and a couple of cats that are fun, especially a 4 1/2 month old kitten that’s already well over 6 lbs! Last weekend, I smoked a couple of chickens, along with some beef… I hear that Maryland, especially around Baltimore, has a sandwich called Pitbeef. I’ve not been th


Any Can Chicken
2008-03-03 09:21:51
The weather was good this past weekend, and I had a little (very little) time, so I figured it was time to actually put some food on the smoker for a change! For those of you that have never used a smoker, it’s one of those things that can be almost therapeutic. When I first think about it, I almost don’t want to get started, but, once I do, I’m glad I’m in the process. Depending on what I’m cooking, it can take a couple of hours up to 15 or more hours to finish something on a smoker. The hard part, as with many things, is just getting started. I only had a few hours, but I needed to cook something I could take for a dinner on Friday night. While I was doing that, I figured I might as well also cook a couple of beer can chickens. I call them “any c
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February Catch Up
2008-02-25 13:04:42
I’ve got to say that I think I officially have the February blahs this year. Unfortunately, there’s no shot for that, though I probably wouldn’t get it because I avoid needles every chance I get. So instead of doing much cooking, I mostly don’t cook anything. It’s been a hectic couple of weeks, which included the loss of my mom’s lab, Wings. I brought Wings home when Woody, the Best Dog in the World, was about 2 1/2, and Wings was 2. The first day, she sniffed everywhere and wanted nothing to do with Woody, but the changed overnight when she greeted him coming downstairs from my apartment, tail wagging (hers, not mine). They got along great from then on, but, more importantly, she fell in love with my mom, who in turn fell in love with Wings. Wing
Read more: Catch

An Historical Food Blogging Find!
2008-02-18 12:59:21
My wife and I were out over the weekend and decided to go to the Dayton Art Institute in Dayton, Ohio. While there, I found an early example of how foodies captured food images before digital cameras: I have to say, I’m thankful for my dslr! I already have enough trouble finding time to post. If I had to use this format, I’d get 2-3 posts up a year!
Read more: Historical , Blogging

Valentine’s Day Risotto
2008-02-17 22:17:06
I have to say that I’m a really lucky man. Not only did my wife want to fix dinner for me, but her gift got to my office after I’d had to leave for the day. She could have been furious with me; instead, her response was, “I get to have Valentine ’s Day two days in a row!” How many women out there would respond that way? For the gifts, though, she made me this: Psalm 37:4 has special meaning to us, and she had a friend help her emboss it onto paper, then fit it to the frame. And she got, finally, this (not a great pic, but I was in a hurry: As it turns out, we each made part of dinner. I made her something she requested… bacon wrapped shrimp with peppers and cheese. I made something similar a few weeks ago, and she wanted it again. The only real d
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Valentine’s Day Suggestions
2008-02-12 09:57:42
I was going to come up with some great meal to fix for Valentine ’s Day this year and show how I made it, what ingredients I used, why it’s so great, etc., but I decided against it. For ideas on what to fix, though, here are some past posts: Cedar Planked Salmon Foie Gras Shish Kabob And maybe end with chocolate pot with burnt caramel and sea salt sauce And let her pick the wine; if she prefers a white to a big red, but you like red, have a white instead, and don’t complain about it. Instead of something new to cook, I’m going to talk about what means more than cooking a great, romantic meal one day a year… Getting to know your significant other. One day a year seems to be set aside to force men to think romantically. If it’s forcing them to do so,


Superbowl Foods
2008-02-04 13:38:53
Okay, first things first. I do happen to know the Superbowl is over. And I apologize for not posting any foods prior to the Superbowl, for those looking for ideas. But I did fix some stuff, and I had some thoughts on Superbowl foods. Here are my thoughts: Food should never be fixed for the Superbowl if someome could categorize it as ‘gourmet’. That’s it. Everything else is fair game. ‘Gourmet’ foods don’t mix with the NFL. Fatties and pulled pork and wings and ribs fit pretty well. I can’t imagine a bunch of people sitting around watching the game while eating foie gras with blackberry balsamic glaze, or fish eggs on toast (sorry, caviar on toast points, forgive me!). Football food is meant to be stuff that you can chomp on and enjoy withou
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Free BBQ Sauce
2008-02-02 09:35:13
A fellow barbecuer, Eric, is starting a blog called the Home of BBQ .  To start off, he’s doing a sauce give away as he’s getting going.  He’s got some good barbecue info, and it’s worth a visit. Check out the contest; you might get some new stuff to try out!


Food Photo 101 - Lesson 5 Results
2008-01-29 07:00:07
Finally, I have my results from Lesson 5 of Food Photo 101! I have to first say that having weekend time makes a big difference, and I hope others following along took advantage of having natural light. This time of year means I leave either in the dark or just after dark, and I get home after dark, so the only light I get is the good old plug-it-in kind. I have a window that gets great afternoon light right onto my dining room table, and I really liked how it worked out. Just a note about a bit of a difference I had with this lesson… I looked through a lot of my old photos along with the shots for this lesson, and I found that, even when I thought I was taking shots using the thirds, I’m off a bit. Of course, a bit here and there isn’t noticeable unless the grid is ov


Variations on a theme around the ‘net
2008-01-28 13:25:52
I usually take a few minutes at lunch to catch up with several blogs, not all of which are food blogs.  I do read some stuff that might not be typical for food bloggers… Ok, there are plenty of football fans, but how about gun blogs?  I also read some Christian blogs, many of which are unfortunately pure garbage. So at lunch today, I pulled up my Google Reader, and I noticed that my food blogs may be themed a bit narrowly (nothing against any of them, of course).  I read several food blogs for a few reasons: The person that writes it has a good style in their blog The photos are really great, and I hope to learn something from them I’ve corresponded with the person and found them to be very nice, which tends to show in their blogs, too. So what’s the problem today? 
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Dayton’s Wine Gallery & Cafe
2008-03-13 16:02:20
I realized something recently… I’m kind of tired of going out to dinner are the restaurants around me. They’re the same old thing over and over again for the most part. Go in, maybe order an appetizer to share, get an entree, and go home having eaten too much of the same old same old. About a week and a half ago, I found out that Dayton, Ohio, offers an alternative… A real wine bar! Ok, Brian, the owner and proprieter of the Wine Gallery & Cafe (WG&C), has a chef that cooks, too, but I have to be honest; the food isn’t the real reason to be there. Don’t get me wrong… The food is good. The au gratin potatoes, in fact, are great! But what sets WG&C apart is the treatment of wine. It’s nice to have a local place that has a g


Food Photo 101 - Lesson 6
2008-03-25 08:00:36
Food Photo 101 is back! Here is Nika’s next lesson, near and dear to my stomach… (Dark and delicious BBQ’d and smoked pork butt) I am sorry that the next class in this series has taken so long to produce.Today I am going to step away form technical and aesthetic foci and be a bit less formal and try to tackle some of the challenges of shooting BBQ’d foods and scenes for your blog.Some of you, like Curt, may have a preference (or obsession) for BBQ so many of your images are going to have similar BBQ related needs. (Whole trout with asparagus, key limes, and grapefruit) When I think of BBQ I think of my backyard and mostly grilling, which is not BBQing at all. (Charcoal for grilled fish) Grilling is, I think, much easier to shoot because the grill can be better


Ramblings of an absent food blogger
2008-04-16 13:29:14
No excuses other than just being busy. I haven’t posted in about 3 weeks, so here is a bit of this and that. First, I’ll be off to Kennebunkport, ME, later this month with my wife to celebrate our 5th anniversary. I’ll be eating lots o’ lobstah and reporting back on food from a new-to-me area. I just haven’t been cooking much, but my wife did make some snickerdoodles a while ago; I’ll be getting the recipe and posting it in the next few days. They are fantastic, as anyone that likes cinnamon cookies can attest. Here’s a sample shot of the cookies… I also made more chocolate chip cookies! I had a bit more fun with the camera this time, and even took some chocolate chip macro shots… And last for now, I’m currently working


Kennebunkport, Maine and the Lobstah Roll
2008-05-02 06:17:58
It’s good to be back home now, but not completely. My wife and I just spent a few days in the great state of Maine , specifically in the Kennebunkport area. No, we didn’t dine with the Bush family, but we did drive by George Sr’s compound. The town was gorgeous, and nearby Goose Rocks beach provided some great sunrise photos. I never thought about Maine and food much, but there are a few things that I will always connect with Maine now… The most obvious is, of course, lobstah! Along with lobstah, and, yes, I’m going to spell it that way throughout this blog entry, is the Lobstah Roll, a sandwich I quickly came to love. Also, Maine produces more blueberries than any other state. The first question I’ve been asked is - Why would you go to Maine in Ap


Lobstah Passengers
2008-05-05 10:11:26
When my wife and I were coming back from Maine last Monday, we found out that we could buy live lobsters and check them as luggage on the plane… So we did! Pre-sunrise, Kennebunkport, ME Roger at the Portland Lobster Pound was more than happy to help us out, so we got a couple 1 1/2 pounders in a box to go. We were told that these bugs would be fine for about 24 hours in the box… So off to the airport, a couple of hours early for our flight, since it was starting to rain anyway. We get up to check our lobsters and luggage only to find out that weather between Portland and Dayton has caused cancellations, and that we’d been moved to a morning flight out. After checking for something sooner, we asked what our options were… And there was a 7:10 flight that wou
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Leftover Flat Iron Steak
2008-05-08 10:31:49
We’re finally used to being back home from vacation in Maine. We were only gone a few days, but we really fell in love with Maine in general and Kennebunkport in particular! But now we’re back in the country, replacing sights of the Atlantic with sights of farmers. We had some people over the other night, and I was going to fix flank steak, but I saw this flat iron steak at the market. They were giving out samples, and it was pretty good, so i thought I’d try it. Flat iron steak was developed by researchers at the University of Florida and the University of Nebraska, and it’s part of the top blade roast. The name comes from the steak’s shape looking like an iron, and it comes from one of the two most tender muscles on a steer. It’s a top blade st
Read more: Leftover , Steak

My new big green egg
2008-05-12 09:35:28
We had some really nice weather last week, ending with a gorgeous May Saturday, highs around 70, lots of sun, so it was a perfect time to try out my new toy. A lot of you reading this will know what a Big Green Egg is, though a lot of you may not. It’s pretty simple; a Big Green Egg is a green ceramic cooker. I can’t call it a grill or a smoker because it’s great at doing both


Memorial Day Weekend on the Big Green Egg
2008-05-27 10:32:26
We’re just past Memorial Day weekend. I have to say that I’m a bit saddened that Memorial Day isn’t really observed for what it’s meant to honor, which is fallen U.S. soldiers. I don’t go out of my way to do a lot for the day, but I do think about the sacrifices made by others. Unfortunately, I saw a lot of other celebrations going on, too, that had nothing to do w
Read more: Weekend , Green

Grilled Meal - Pork Chops and Caprese Salad
2008-06-09 15:37:14
I wanted to do some stuff on my Big Green Egg last week, so I got some really thick pork chops and the makings of caprese salad (what I understand to be tomatoes, fresh mozzarella cheese and basil), along with some ciabatta bread. The set up was easy; get some coals going on the egg and get it heating up. While doing that, I opened a bottle of wine to breathe, which I thought was perfect for the
Read more: Grilled , Salad

A pretty good bbq
2008-06-13 10:22:09
The church I attend, the Dayton Vineyard, has grown over the past 12 or so years I’ve been there. It’s gone from about 300 people back then to well over 2500 people on a given weekend. On top of that growth, the church was recently given a new location just north of downtown Dayton, Ohio. The new spot started having services last fall, and it’s gone from about 30 people to 150


Annual Strawberry Shortcake
2008-07-01 07:17:43
With June, strawberry season comes into full swing in Ohio. I love this… As with most produce, locally grown is so much better than shipped in, as the produce can ripen before being picked. Plus, I like that I can talk to the farmer that actually grew the food. I got strawberries on the way home from work this year, at a farm north of Xenia, Ohio, from Doug Anderson of Anderson Farms. I
Read more: Annual , Strawberry

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