I am setting my new year’s resolution early.  I am going to be a photographer full time in 2013 if it’s the last thing that I do.  No more of this “working for the man” business.  It gets you know where.  I have been with the same company for 5 years and where I am?  Sitting at a desk wishing I was successful and happy.

I know what I want and I am pretty sure I know how to get it.  With time and drive I will succeed.  I want to be an out side the box portrait photographer,  I want to work with small businesses to update their photos for their web sites and I want to shoot food for menus.

I love food photography.  I think I love food photography more than I love food.  All things that you photograph are a memory but photographing food is a delicious memory, a memory that will make your mouth water, you remember the smell and sometimes you can remember the person that served it to you.

This is where I will start.

Hello, my name is Michaela Soderlund and I am a professional (food) photographer.

Just you wait and see.

Day 26, 7.8, Piter-Moscow

I especially got up early to hitch-hike all the way to Moscow. At 8am I started…but at noon still nobody stopped. With the help of my host I sadly went back the train station in Piter and bought a ticket to Moscow for the evening.

Day 27, 8.8, Moscow

I arrived in the capital of Russia at 3.30am. Well what to do at this time? I gave my backpack to a nice MTS seller and went to Kremlin, along the Moskva. So it turned out to be great that I couldn’t find anyone to take me to Moskow.

The streets with 4 lanes each direction were empty, the Kremlin and St. Basil’s Church were lightened, which was a beautiful contrast to the dark sky. There were no tourists at Red Square, only people who cleaned the surrounding area. It was an awesome moment.

During sunrise I went back to the station to pick up my backpack and to take the first metro to my host’s flat.

I could sleep there for 30 minutes before I went to the city again, because she had to go to work.

This time I experienced Red Square during daytime and took a look inside St. Basil’s Church.

In the afternoon I took the metro to a quite unknown “sight”: a cemetery of former military air planes and helicopters on an old airfield.

Day 28, 9.8, Moscow

I had to change my host, but at first I left my backpack at my first host’s place. Then I was on the way to another special “sight”. This time it was a radio telescope which was told to be abandoned. One apparently was, but when I stepped through a whole in the wired, a car just passed 20m in front of me. So I rather hurried to get out of there, but still didn’t left the area and continued to another telescope.

This turned out to be still working and many people were around. Even the GPS of my mobile I used to get close was jammed nearby, so I left quickly  being glad nobody captured me for spying on possibly military property, hitch-hiked back to the metro station. The driver recommended to visit Tretyakov gallery which is the little brother of the Hermitage.

Later this afternoon I met with a friend of my new host. We went to the Cathedral of Christ the Saviour and then took the metro to Gorki Park. I collected my backpack and went back with her friends of to Red Square, where we drank whine by the Kremlin’s wall.

Day 29, 10.8, Moscow

I walked to a park of Russia’s cosmonauts and along ВДНХ (VDNK – all Russia exhibition centre).

In the evening we bought something to predrink. We met Tomasz, a guy from last evening, and his host in a bar, drank 4 shots of vodka each and changed the place. Unfortunately the doorman didn’t let me and one of my host’s friend in. So we went to another place, drank another vodka and a beer. On our way home, we lost Tomasz somewhere in Moscow. We searched for him some time, but decided that he would definitely find his way to his host’s place and arrived at home at 7.30am.

Day 30, 11.8, Moscow

I slept for 90min and then left for Kremlin, because on Saturday a military parade takes places.

After Kremlin I wanted to say hello to Lenin, but 10 seconds before I could enter nobody was let in any longer. Therefore I did like the Scorpions sang in Wind of Change and, in the rain, followed the Moskva down to Groki Park, passing the monument of Peter I^st and the Soviet Space Shuttle Buran.

In the evening back at my host’s place we drank vodka with her friends till we got drunk and played several round of the card game UNO.

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Why I  have not used it yet in cooking?  Maybe because it was so pretty and kept getting taller and never showed any signs of flowering.  If you have grown basil before you know you have to keep cutting it as it always wants to go to seed, but not this basil.  It has a very attractive columnar shape and would look great in any garden whether you used it in cooking or just for its shape and leaf color.

The leaves are small,  bigger than Spicy Globe Basil but not as big as Basil Genovese and perfect for salads or as a garnish.  When the leaves are crushed they have a distinct smell of basil with a hint of lemon, and they hold their color well when cooked.  It is deer and rabbit resistant but Japanese Beetles like this plant – this surprised me.  I have picked off a couple of those beetles already (I use gloves, pick them off and drop them in a little soap and water).

Regular basil on the left and the new Perpetuo Pesto on the right along with a second sprouting of dill plants surrounding the basil – dill reseeds like crazy…

I used my Weight Watcher’s recipe to make some pesto with this beautiful basil.  Honestly, I am not sure yet as there is a hint of lemon in the pesto, and I am not sure lemon fits.  I froze it and will try it in recipes later.   Possibly the leaves would be better in a salad or with fish – I will have to look into it for next years garden…

Weight Watcher’s Pesto:

• 2 tbsp. pine nuts, toasted
• 2 cups basil leaves, packed
• 1/2 cup reduced sodium chicken broth
• 1/4 cup Parmesan, grated
• 1 tbsp. olive oil
• 2 medium garlic cloves, peeled
• 1/4 tsp. salt

Toast the pine nuts in a small skillet for a couple of minutes, stirring every now and then to prevent burning.  Remove and cool.

In a food processor or blender, combine all ingredients (I do not add the salt) and process until smooth.

Toasted pine nuts…                                                                Pesto!

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Wow, the first one was great and the only things I would change is not to add the salt and I might add less chicken broth as the sauce was a little thin.

The second one I did not care for and I have included it to show you the ingredients and to give my opinion.  It did taste like a green leafy paste – I did not care for the parsley.   I even added 2 additional tbsp. of broth to help it come together better but found I would need to do much more adjusting.   Sometimes recipes just are not good…

Anyways, the first recipe is worth trying and if you like pesto and are watching your calories by all means make Pesto Sauce I.  It is delicious…

Pesto Sauce I:

• 2 tbsp. pine nuts
• 2 cups basil leaves, packed
• 1/2 cup reduced sodium chicken broth (a little less)
• 1/4 cup Parmesan, grated
• 1 tbsp. olive oil
• 2 medium garlic cloves, peeled
• 1/2 tsp. salt (optional – next time I will not add)

Toast pine nuts in a small skillet for a couple of minutes, shaking pan frequently to prevent burning.  Remove and cool.

In a blender or food processor, combine nuts, basil, broth cheese, oil, garlic and process until smooth.

Weight Watcher’s points of 2 per 1/4 cup using the Old System

Pesto Sauce II:

• 2 cups basil leaves, packed
• 1/2 cup parsley, packed
• 2 tbsp. Parmesan, grated
• 1 tbsp. reduced sodium chicken broth
• 1 garlic clove, quartered
• pepper to taste (did not add)
• 4 tsp. olive oil
• 1/2 lb. capellini

Combine the basil, parsley, cheese, broth, garlic and pepper (optional) in a food processor or blender; pulse until  finely chopped.  Slowly drizzle in the oil and process until the mixture forms a coarse paste.

Serve over capellini or angel hair pasta worth 7 points per serving (includes pasta) 

Pesto Sauce I on right and Pesto Sauce II on left…

• 4 to 5 cups fresh basil leaves, firmly packed
• 1 cup Parmesan cheese, grated (use the good stuff)
• 4 large cloves of garlic or to taste, peeled and chopped
• 1 cup pine nuts or walnuts or a combination of the two (see comment below)
• 1/4 tsp. salt
• 5 tbsp. olive oil (more or less)

Combine all of the ingredients except for the oil in a food processor and process until finely chopped.  I have an 11 cup food processor and it is perfect for this recipe.  Drizzle in the olive oil with the machine running.  If you want a thicker pesto, do not add so much oil; thinner pesto add more oil.

Such a pretty shade of green…

You can cover the surface with saran wrap and refrigerate until you  are ready to use it,  or you can freeze it.

I chose to make it into a sauce over pasta.  Cook  1 pound of spaghetti following package directions; drain and save 1/2 to 1 cup of the pasta water.  Place the spaghetti in a large bowl and add all of the pesto from above; add enough hot pasta water to give the pesto a creamy texture and mix well.

Comment:  Pine nuts at Kroger’s were $28.99/lb. and on sale at Meijer’s for $17.99.  It does pay to shop around!

You can make pesto many different ways;   you can use spinach,  different nuts, Romano or cream cheese as well as Parmesan cheese, a local restaurant even adds butter to their pesto.  It does depend on what you want to do with it.

I like to freeze pesto in ice cube trays and then just pop out some when I need it.  Once frozen place in freezer bags.

Canning is not recommended as pesto is too low in acid and then also usually contains olive oil and that is a no-no for canning.

Pesto does have a tendency to turn brown (taste is good but you lose that vibrant color of green).  Some ideas I have collected over the years to help prevent browning are:  l) add lemon juice to the pasta water or the pesto itself; 2) chill your olive oil before adding to the pesto; 3) add a pinch of a crushed vitamin C tablet to help keep the color bright; 4) add some spinach and 5) use right away or refrigerate or freeze.  If you refrigerate or freeze basil put it in a container, place a piece of saran wrap right on top of it and cover tightly with a lid.  You can float a thin layer of oil on top as well.

See also my recipe Weight Watcher’s Pesto Two Ways.

Chili Corn and Red Capsicum Soup

Ingeredients

• 2 Red Capsicum (bell pepper) ,dice
• 4 corn on a cob or 2 cups of frozen corn
• 2 tablespoon fresh cilantro, finely chopped  or 2 dash of dried cilantro
• 1/2 cup heavy cream
• 2 cups vegetables stock
• 2 cups water
• 1 small onion finely chopped
• 1 small red chili, finely chopped or
• 2 oz of butter
• 1 cup of shredded mozzarella (optional)
• 1 tablespoon flour

Preparations:

1. Cut the kernels off the corn cobs.
2. Heat the butter in a large saucepan over medium heat. Add the corn kernels, red capsicum, onion and chili and stir to coat the vegetables in the butter.
3. Cook covered over low heat, stirring occasionally, for 10 minutes or until the vegetables are soft.
4. Increase the heat to medium and add the  cilantro. Cook , stirring, for 30 seconds or until fragrant.
5. Sprinkle with the flour and stir for a further minute.
6. Remove from the heat and gradually add the vegetable stock, stirring together.
7. Add the water and return to the heat.
8. Bring to the boil, reduce the heat to low and simmered covered for 10-15 minutes or until.
9. Cool slightly.
10. Ladle about 2 cups of the soup into the blender and puree until smooth.
11. Return the puree to the soup in the saucepan, pour in the cream and gently heat until warmed through.
12. Poured the shredded mozzarella.
13. Season to taste with salt and pepper.
14. Sprinkle with cilantro leaves to serve.
15. Serve with grilled cheese or pitta bread.

                                                    

I’ve been writing this blog since the other day. And I finally finished it! I’ve been out doing some grocery shopping for the last 2 days. I’m trying to stock up on some essentials items that my family need! With the price of gas going up, I don’t need to go to the store more often than I should!

Have a great day everyone!

$600.00 each unfortunately!

http://basilsbar.com/basic.asp?title=furniture

Ratatouille

Ingredients:

• 3 tablespoons olive oil, divided
• 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
• 1 medium onion, cut into small dice (about 1 1/2 cups)
• 2 cloves minced garlic (about 2 teaspoons)
• 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
• 1 (14.5-ounce) can Del Monte Diced Tomato with Green Chile (just to add a little kick to it) or you can use no-salt added Diced Tomato!
• 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
• 3/4 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil leaves, plus more for garnish
• 4 Cod Loins
• 2 teaspoons lemon juice
• 2 teaspoons rosemary (or other herb) infused olive oil, optional

Directions

Just a sampling of the schedule

We started on Monday with a Labor Day BBQ with both families, which turned into an all-nighter that didn’t end until 2:00 the next morning.  Way to start things off with a bang.

The following day consisted of a surprise dinner brought on by the bride.  Over 25 people, both my family and Marc’s from out of town, showed up at the Buelow Farm for a dinner party.  We feasted on a delicious Indian inspired chicken dish, chicken compliments of the farm.  I was flattered to hear my step-mom skipped the added Sodium to the meal in honor of me.  Look at me affecting giant dinner parties, I’ve come a long way from harassing individuals in that parkway cafe.

Wednesday was our “day off,” but Laura, Pat and I ventured up to Blaine to visit Andy for taco night.  Andy and I frequent this restaurant for this affordable affair once or twice a month, but this was by far the best visit.  Andy realized he didn’t have his ID but wanted to order a beer.  I was confident there was a way around this issue, so I tackled it when the waitress approached us.

“Oh my gosh, you’ve been our server so many times!” I lied.

“Yeah, I totally think I recognize you,” she replied.  “What can I get you to drink?”

“Dos Equis,” Andy replied.

A smile, a nod, a beer.  Set that one up just for you, buddy.

Really though, the highlight of the evening was Laura finding a twist tie baked into her enchilada.  No harm done and we ended our night feasting on a free serving of fried ice cream.

Thursday night we headed to the farm for the Meet & Greet, where my stubborn diet kicked in and left me gorging on bread and Chris’ homemade garden salsa.  New people began to pop up as the week went by, each day confusing me more on whether or not I had actually met that particular person the previous night.  Thursday night was filled with a garden nothing less of a vision, good company, rowdy children excited over the chickens and luminaries that jarred particular memories of a similar light I once saw on that windy, dirt road.  The night was an appetizer for the hunger that was our anticipation for that weekend.

Out-of-Towners fascinated with the Model A

Friday was a hectic and chore-filled day.  I was already behind schedule in the morning and still had to be packed for the weekend and at the Marquette for lunch at noon.  I was late, but so were the bride and groom.  We satisfied our morning bellies with a delicious spread of Greek food to represent their upcoming honeymoon.  I was famished from the morning and was not up for another vegetarian meal.  I knew it was going to be a long day and needed a little protein (random, I know).  The meat was lamb.  I decided to be adventurous, and it wasn’t half bad.

I spent the remainder of the afternoon fulfilling my MOH duties and shopping for underwear on Nicollet Mall.  I really shouldn’t pack in such haste.

We headed over to the Minneapolis Sculpture Garden for the rehearsal where I was shockingly amused at how difficult it was for 30 people to grasp the concept of walking down the aisle.  It still confuses me when I think of it now.  Perhaps it was just the circus show of a bridal party.  I guess it takes more than 25 minutes to train a circus.

After the rehearsal we headed to Basil’s for the dinner.  I was enthralled by the speeches, each of them just as hilarious and touching as the next.  In conjunction with that was a delicious meal.   And even more so, delicious wine.

"Your family drinks a lot of wine," the bartender told me. "Uh, Yeah."

After dinner, and nearly being kicked out by the staff, we headed down to the hotel bar where we shared over-priced cocktails and touching stories of where we all found ourselves as 9.11 unfolded.  I wish I had recorded that conversation.  All I think of is writing.

The next day I woke early and headed back to the Executive suite that I gave up for my niece and nephew.  I couldn’t wait to see my sister.  She was on the verge and heading out for a run so I took Izzy and Ethan upstairs for breakfast.

The morning unfolded as quickly as the bridal suite filled with beautiful women, hair stylists, make-up artists and photographers.  It was a bit of madness, there were so many darn ladies coming and going from that room.

Lookin' good.

The moment crept up on us like a Minnesota winter as we headed to the limo bus to make our way to the sculpture garden.  I slipped into my four inch heels and crossed my fingers that they wouldn’t be the death of me.  They were.  I used to be a heel whore but quit wearing them years ago.  Let’s just say I was cursing in my head by the time I reached the lobby, it was going to be a long day.

We made it to the garden where we met Jane, who rode in on the Model A with my Dad, and had a photo session that seemed to last forever.  I get awkward during organized photo shoots, I always just have this pained look on my face.  Hopefully I didn’t ruin them the way I did the family photos of ’98.

We headed back to the Walker cafe where I spent $7 on sparkling water and eased my poor feet.  That is, until a Walker volunteer demanded I put my shoes back on.  She told me it was illegal.  I wasn’t in the mood to argue with her but I’d like to return on a sting operation, without my shoes, providing her with valid, legal documents that state it is not illegal to be barefoot anywhere in the State of Minnesota.  Yes, this has happened before.

The four o’clock hour quickly approached as we all headed out to the ceremony.  I made my way down the aisle, trying to both watch my steps through the grass and smile for the cameras.  I was standing in front of over two hundred people for no more that five minutes before I felt a wave of nausea rush over me.  “Don’t lock your knees,” Gemma told me before we headed down the grassy path.

I locked my knees.  And I was hot.  And my feet were killing me in ways I had never experienced before.  Was I the only one suffering or am I just a complete baby?  Either way, the feeling you feel before you faint is all too familiar to me, and I felt it during that ceremony.  My only option was to remove my shoes.  So I did.  I stood barefoot for the remainder of the ceremony until it was my turn to exit the garden.

Sara later told me she was impressed, saying it made me a real individual to do what I did.  I actually felt like a bit of an ass but she made me a little less worried that everyone else would have agreed with me.

After another photo session we headed to the top of the IDS tower for the reception.  The reception was awesome.  I wish I could have cloned myself so I could have been in a dozen places at once, there were so many people I wanted to visit and get silly with.

I also had to give a speech, being the MOH and all.  I felt a little nervous, more so because I had already had several cocktails before I had reached the stage and was afraid I was going to slur my words.  I didn’t and my speech came out with shocking fluidity.  Keep in mind that I am not the best public speaker.  I am a writer, so I spend a lot of time alone inside my head, which means there is a small side of me that is a bit socially awkward.  I’m not afraid to admit it.

Marc and Janie’s wedding was the most beautiful affair that I have ever attended.  The company was not only top notch, but they had traveled from all over the states, and even Europe, to be here to celebrate this occasion.  It was really amazing to watch our friends and these two families come together.  It was so much fun getting to know people I met and spend time with those I rarely see.

I know that times like these with these people will be few and far between, but if they do arise again, I know I will cherish them with an even greater love than I did last weekend.

My favortie silly couple

Biggest love to Snugs and Marc.

It was my children’s First Mastery Test in school so I wanted to give them a treat once they get home. I thought of this recipe, they might like it. No herbs… and they liked it!

Ingredients:

500 grams thin spaghetti (prepared based on the package instructions)

250 grams Vigan Longaniza (sliced into small pieces)

Virgin Olive Oil

250 grams Tomato Sauce

2 tbsp Tomato Paste

2 tbsp fresg basil leaves (minced)

1/2 cup dry white wine

salt and pepper to taste

Instructions:

1. Heat the pan in medium heat put the olive oil and the Vigan Longaniza. Let it cook for about 5 minutes stirring constantly.

2.  Add the tomato paste and tomato sauce, keep stirring to avoid the meat to stick in the pan. Let it simmer for 3 minutes.

3. Add the dry white wine, let it simmer for another 3 minutes. Stir occasionally. Do not cover the pan. 

4. Add the fresh basils and the pasta to the sauce and toss gently. Serve.

Jimmy’s family hails from Tripoli (in the Peloponnese, central Greece, and even though he grew up on the North Shore of Chicago, he spent his summers as a kid every year in his family’s homeland, where he learned to speak Greek and where he mastered authentic Greek cuisine. Here are some highlights from his menu.

The thirty-something Jimmy has worked in the restaurant industry for more than 20 years. “I’ve always loved the pace of the business and the customer contact. There’s a certain energy that the restaurant industry gives you,” said Jimmy.

One of the things that sets Basil’s apart, said Jimmy, is presentation. “We’re very proud of our plate presentation at the restaurant,” he told us. See exhibit’s A and B, above and below….

Even something like the classic Greek Village Salad at Basil’s has that “special flair” that Jimmy looks for.

The name Basil (vasilikos in Greek) was inspired by the herb that “you find in every Greek home,” said Jimmy. “It’s the secret ingredient of Greek cuisine.”

When in Naperville, be sure to try Basil’s housemade Gyros and tell Jimmy that we sent you.

Basil’s currently features 5 Boutari wines by the glass.

Basils Greek Dining
4000 Fox Valley Center Drive
Aurora, IL 60504
(630) 692-1300

Cheeseburger at In & Out Burger, Phoenix, AZ
By far my favorite cheeseburger!!

Looking for a place to take an out-of-towner for dinner, but don’t want a chain restaurant.  Jackson, Mississippi has an unusually high number of good restaurants for dinner.  Below is the list of restaurants in no particular order that I frequent often, take out of town guests to and have no problem recommending.  All are locally owned.  (This is not to be confused with a list of Best Restaurants in Jackson.)

Basil’s in Belhaven
Bon Ami
Bravo’s
Char
Eslava’s Grille (Urban Spoon site)
Julep
Nick’s
Walker’s

Happy dining!

UPDATE – Comment from Liz:

These are great pics for restaurants in Jackson. Another incentive for budget conscious consumers is to be able to brown bag wine. Aladdin, the Mayflower, BonAmi, Basil and the Thai House are a few that allow you to “take your own”.