Gridskipper used one of my San Francisco pictures for a review on Bix. I’m tickled they used this shot. Good times in San Francisco with Susan and Tom. Sometimes I’ve toyed with the idea of doing some freelance photography for newspapers and magazines. Then I would have to invest in a decent camera, at least 7 megapixels, and make an effort at shooting from a reporter’s prespective. I’d have to find scenes, objects and compositions that tell a story. A good one. That could kill the joy in snapping pictures of moments I want to remember. We bought our Canon Elph for our Eurotrip and I’ve used it in a free-form fashion. I try to take a good picture, without shaking and paying attention to lighting. But beyond those concerns, photography is more subconscious thing for me.
For now, I’m happy when my pictures get picked up for online publications. Someday, I’ll re-consider plunging into freelance photography for pay.
This is a good example of taking a picture to capture a moment. This is my take on an ediets recipe for Cuban beans and rice. I’ve added smoked sausages to this dish….because I was in a meaty mood. It’s quite filling and it makes great leftovers. I first used this picture for a group I joined at work. Each of us dumped $20.00 into a pot and the person who lost those most weight by next Feb 2007, takes home all of the cash. We started up a group web site with motivational quotes, goals and healthy recipes. This dish is pretty healthy, as long as you don’t add the meat.
Cuban Rice and Beans
(modified from ediets.com)
1 onion, small (chopped up)
1 cup of canned beans
1 clove of garlic (chopped up)
2 tsp of olive oil
1 tsp of cumin
1 bell pepper (sliced up)
2 cups of rice
3 cups of Vegetable Broth
A pinch of fresh cilantro
Smoked sausages (optional. I like adding 6 tiny smoked sausages, chopped up. However, you could go veggie on this meal and leave out the sausages.)
In a large pan, heat up 1 tsp of olive oil. Add the rice, garlic and onion and saute until golden.
Then add one cup of broth, slowly – expect some major steaming action here. Cook until liquid is reduced by half.
Rinse and drain beans.
Add bell pepper, beans, cumin and the rest of the broth. Bring it up to a boil.
Once it hits the boiling point, cover and reduce heat to a simmmer for 15 minutes.
Add the smoke sausage and simmer for another 10 minutes.
It’s finished when most of the broth has been reduced.
When you’re ready to serve it, sprinkle fresh cilantro on top.