365 Project, Day 245
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“Photography takes an instant out of time, altering life by holding it still.” ~ Dorothea Lange
365 Project, Day 211
Lumix DMC-FZ28, ISO 1600, 18.0mm, f/4.5, 1/400 sec
Given the choice between grilling and yard work, not many of us would prefer According to statistics, there can be a viagra online consultation woman who suffers a lot from heavy menstrual bleeding in every five women, for most of the patients, their life is influenced seriously by long term fatigue, anemia, unexpected embarrassment, inconvenience of movement and sexual life. American or Wisconsin ginseng has many Continue to store cost low viagra positive effects; helping treat ED is one of them. With the production of too offscriptband.com cialis samples much of white blood cells, the swollen and inflamed joints experience a burning sensation. Traditional home remedies used for ED treatment Buying online can sometimes canadian generic viagra be a tricky business. yard work. With his trusty kettle grill by his side decided that digging and raking should be secondary to placing food above high heat and inducing some smokey flavor into it.
365 Project, Day 186
Nikon D800, ISO1250, 85.0mm, f/2.0, 1/60 sec
The other night I had a weird dream that I was on the Food Network show, “Chopped”.
If you’re not familiar with the show, up to four chefs are given a basket of several mystery items that they must use to create a beautiful, delicious dish. The chef that has the least liked dish is “chopped” from the show and the remaining chefs continue to compete until there is only one winner.
Usually, a lot of men use buy cialis online to increase their sexual desire. cialis is of little use because it has no effect on desire. A Woman plays various roles in her life and this becomes the reason of several try this link generico cialis on line health related problems. Pit reporters will be Dave Burns, Jamie cheap cialis 20mg Little, Dr. But, it’s not so easy to cialis 20mg no prescription http://niksautosalon.com/viagra-3253 buy kamagra online. In my basket there was turkey breast, potato and cheese pierogies, ginger root and garam masala, easy right?
What you see above is my pierogies served on a bed of butter sauteed onions and peppers, with grilled turkey in a tikki masala sauce and a minced cilantro garnish.
For those who might be wondering, in my dream I ended up as the “Chopped” champion.
365 Project, Day 185
Nikon D7000, ISO100, 85.0mm, f/2.8, 1/1500 sec
HAPPY 4th OF JULY!
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The 4th is more than just fireworks, don’t forget about the wonderful cookouts and good friends!
365 Project, Day 173
Nikon D800, ISO800, 75.0mm, f/3.5, 1/250 sec
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365 Project, Day 169
Nikon D800, ISO1000, 75.0mm, f/4.0, 1/80 sec
Years ago as a young pup I have the privilege and opportunity to visit Taranto, Italy, located in the arch of the Italian boot. Of course I had all the tourist ideas of visiting the cathedrals and the piazzas in the port city as well as eating real Italian food! My friends and I were sitting at a street cafe for cappuccino and day planning meeting when I saw that familiar word that I knew meant ‘good’, CASSADA. To make a long story short, what I got was nothing like my hometown sweet treat like shown above.
What I didn’t know then or understand until later is that the Cassada Cake I grew up with is such a unique creation it should really have its own name. A delicate sponge cake with an italian custard and fruit filling between each layer, covered with a real, sweeten whipped cream is a Cleveland, OH invention according to wikpedia and other sources on the internet.
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365 Project, Day159
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There is something about a home roasted pepper that brings out the flavor and sweetness of red pepper.
Brian Doyle
One of the overlooked bounties of living, working or visiting Cleveland, Ohio is its wide cultural diversity. In the early 20th century African-Americans, Chinese, Czechs, Germans, Hungarians, Italians, Irish, Poles and Slovaks came to the shores of Lake Erie bringing their hopes and dreams of a better life. Packed along with their few and precious belongings, they brought their language and heritage, often in the form of food. Perogies, falafel, cavatelli and wiener schnitzel are exotic-sounding dishes in many parts of the country but to Clevelanders, these delights are separated by only a few city blocks. As far away as Central Pennsylvania, Cleveland’s cultural and food diversity looks like paradise. It’s that mixing and blending of flavors that brought Chef Brian Doyle to Cleveland in 1996 to further his culinary career.
The list of fantasy careers that a seven-year old will share with others is vast and long, ranging from Astronaut to Policeman, with the occasional Lion-Tamer thrown in for good measure. Brian Doyle’s love of food and all things related, made his career choice clear, he wanted to be a Chef. With the loss of his mother at an early age, Brian sought what brought him comfort and joy in his life, gardening and cooking with his family.
“On my mother’s side of the family, they, [my grandparents] were from the south and they had a huge garden… I would say about an acre. So I helped plant, I helped harvest and I helped cook too, so my appreciation for food came from that. On my dad’s side of the family, my grandmother was from Sicily and my grandfather was from Ireland and they had a huge garden also. So between both families, I was always gardening, fishing and cooking.”
Brian’s family tradition and influence about cooking with fresh, wholesome food was further inspired by the cooking shows of his youth. Long before the Food Network came into existence, there were the classic cooking shows of PBS. Together with his father, Brian would enjoy Julia Child, Justin Wilson – Cajun Cookin’ and the now infamous, Jeff Smith – Frugal Gourmet, instead of the traditional Saturday morning cartoons. However, it was the opera singing chef from Toronto, Canada, Pasquale Carpino and his show Pasquale’s Kitchen Express that thrilled and excited Brian about professional cooking with his showmanship.
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Now Brian’s focus is his own food business, Sōwfood and becoming another piece of Cleveland’s community legacy.
“Sōwfood is the umbrella name of this concept of food access, food education and food life. We’ve become a culture of convenience products, prepared packaged goods and we’ve lost a part of ourselves in that. We’ve lost an intimate relationship that we’re suppose to have with food; it’s biological. I’m interested in everyone coming back to food in a more real way.”
Sōwfood all starts with an urban farm producing wholesome, fresh produce, just like what was available from Brian’s grandparents’ gardens. The riches from the farm also are used to further food education for Cleveland’s next generation. In cooperation with the Urban Community School, Brian helps widen the food exposure to young people and provides options to the fast food that permeates many of the children’s communities. Sōwfood strives to be self-supporting through traditional catering and a unique offering that allow subscribers to receive weekly prepared meals using locally produced food from local urban farms, including their own.
Brian’s roots are in the gardens of his grandparents, in the cooking shows of his youth and the world of experience he’s gained by cooking professionally for years. Now Brian’s roots are planted and growing deep in Cleveland’s fertile food culture and community. Like those early immigrants to Cleveland shores decades ago, Brian works not only to provide for his own family but works to make his adopted community better.