The International Black & White Spider Awards were announced November 5th in a world-wide presentation online. Two of my photo’s were nominated.
11th Annual Jury members included captains of the industry from National Geographic, Washington DC; The Armory Show, New York; TBWA, Paris; Victoria Film Festival, Canada; Aeroplastics Contemporary, Brussels; Studio Hansa, London; Fratelli Alinari, Florence; Australian Centre for Photography; Young & Rubicam, Lima; and Anthem Worldwide/Marque Branding, Sydney who honored Spider Fellows with 627 coveted title awards in 31 categories.”It is an incredible achievement to be selected among the best from the 7,556 entries we received this year,” said Basil O’Brien, the awards Creative Director. ”
The Gelmersee Bridge
Located in Oberwald, Switzerland above the Grimsel Pass is Gelmersee (lake). The bridge is situated at the entrance of the Gelmerbahn mountain railway to the Gelmersee. It is a pedestrian bridge suspended over the Handeggfall with a spectacular view of the dramatic falls.
The Raymond & Maria Stata Center
The Raymond & Maria Stata Center was designed by Frank Gehry. Located at MIT in Cambridge, Massachusetts is the Electrical Engineering and Computer Science Departments as well as student dorms on the upper floors. The exterior tiles reflect the surrounding landscape and creates a visual picture of the activities of student life in the area.
Deep fog was not in my plans when I awoke at 5:30 AM to shoot the sunrise at Sunshine Meadows Equestrian Center in Delray, Florida. I thought this could be interesting anyway and drove to the stables. I could barely see the horses slightly visible through streaks of mist moving silently over the corals.
The atmosphere was mystical as I drove up to the racetrack.
I could see trainers leading their horses in and emerging out of the fog.
And then the sky started to turn pink, then bright gold, it looked like they were trotting to reach the rays of sunlight casting gold light on their coats with their mains floating in the air.
It was captivating watching this unfold and my plan to shoot the sunrise turned to capturing these beautiful animals and their trainers.
It became a passion and I returned many times.
I know nothing about harness racing except to have attended a few races in the vineyards not far from our home in Switzerland. I began to see personalities in the horses and the relationship between the horses and trainers.
The trainers even seemed to look at their young horses in amazement.
The power of their limbs and their gracefulness has lured me back many times.
The trainers, owners and staff are engaging and have accepted my presents, although sometimes wondering what I’m doing so early in the morning taking photos. As they leave to go up North for the summer, I will miss my visits to Sunshine Meadows and look forward to their return in October.
Spend a few moments with me and enjoy these beautiful animals and their trainers.
The day started with some rain and then the sky opened up with bright sunshine on Wynwood’s colorful wall art.
The international community has descended on the streets as artists and visitors alike speaking many languages open galleries and take paint brushes to the walls of buildings.
Connecting collectors and introducing new collectors with galleries and artists is in full swing.
It isn’t surprising that art fairs spread in satellite exhibitions around Miami with artsy Wynwood being one of the most popular.
The transformation of what was once a manufacturing district into an artist canvas with painters creating colorful images on everything from cars, buildings, walls and even garbage containers.
Photography, sculptures and experiential art have attracted an international community of artists and collectors.
Basel House and other pop up galleries displaying emerging artists draws tens of thousands of art lovers and opens up a world of “must see” art.
As the show begins and the parties start until the wee hours of the morning, I took to the streets to watch and join in the excitement.
What people are doing on the streets of Wynwood.
Division of Forestry and Johathan Dickinson State Park in Hobe Sound, Fl had a Fire Fest with a controlled burn. The focus is on fire safety and the importance of forest management.
The growth of community development close to wildlands and the growth of vegetation has made the management in these areas riskier and complex.
Tribal, federal, state, and local governments partner in the management of these areas and community preparedness strategies.
Inviting the public to talks given by the firefighters and a demonstration of an actual controlled burn is an effort to educate families to get involved in the use of the community wildlands and its wildlife.
Safty is of key importance as large numbers of families joined the fest for a day of activities.
Look for information on their website for the next Fire Fest. http://www.floridastateparks.org/jonathandickinson/
Each year Scott Kelby hosts a worldwide photo walk. Organizers from photo clubs around the world select a location in their area to highlight . This year PBC Photo Walkers, a group that I’m a member of, choose Green Cay in Boynton Beach, right in my back yard. I joined about 50 photographers to photograph the nature preserve at sunset. The park is about 1.5 miles of boardwalk with various plants and wildlife abundant and easily photographed. The challenge is that the selection is not the best location for a sun set meet and this isn’t the best time of year to photograph animals or birds, as the migration has not yet begun. But having said that, it is important to search of interesting shots and challenge your skills.
There is a contest by Scott Kelby that the photographers can participate in and the selected photo’s will be posted on his website.
Here are some of the images I shot.
The miracle and beauty of a leaf as it trembles in the breeze and soaks up its last rays of sun.
A dew drop balances on the tip of a dead leaf soon to tumble to the ground.
A leaf lives for a moment in time absorbing nutrients and sunlight creating oxygen.
A dead leaf falls from a plant but nourishes the earth so that new growth can be created.
A leaf has a purpose, a beauty in life but also in death.
Look closely at how its colors change from green to tones of rust, red and yellow.
A dead leaf forms, lines, curves and contortions that create wild and lovely shapes.
The Death of a Leaf.
Brickell has grown into a major cultural area with theaters, such as the Sanford and Dolores Ziff Ballet Opera House, the Carnival Studio Theater, Adrienne Arsht Theater and other Performing Arts centers. Also found in the area is the Perez Museum, under construction the Miami Museum of Science & Planetarium and nearby the Children’s Museum and many others. Creative and exciting architecture and public areas beautifully adorned with palms, flowers and parks provide leisure spaces for visitors.
Brickell Village is a small neighborhood in the middle of this beautiful area overlooking the sea where many restaurants and cafes cater to locals w ho enjoy evenings and weekends with friends. As a photographer what fascinates me is the way the contemporary architecture mingles with the “Miami Style,” as I call it, which is a combination of Spanish and Art Deco buildings.
Buildings of glass reflect architectures that seem to be alive with the flavor of the Latin music that is heard in the clubs and restaurants. The shapes, lines and colors dance to the rhythms of the culture of the area. Recently I have taken images of the buildings that show how these architectures reflect the style of the area.
My image “The French Countryside” will be exhibited at the Palm Beach International Airport from July 9th to October 8th. The photo won a Merit Award in B&W 2014 Portfolio Contest and is currently published in the June special issue.
It is very exciting for me to have the opportunity to participate in this exhibition and display a location that I have loved and enjoyed for many years. Please stop by and enjoy the exhibition.
For more photo’s of this beautiful countryside go to my blog post: http://turosdolci.pturo.com/the-french-countryside/
The first Miami Summer Music Festival began with a performance by young talented musicians from around the world selected to study in Miami. They are challenged to perform in symphony, opera, chamber concerts, piano recitals and competitions in order to develop their ability to adapt to the world stage.
The opening program under the direction of Conductor – Michael Rossi, and Stage Director – Robert Dundas was captivating. The program of Richard Strauss, Don Juan, tone poem for orchestra, Op.20, Franz List, Piano Concerto No. 1 in E-flat major and Giacomo Puccini, Sour Angelica was beautifully performed.
Ryo Kaneko, winner of Miami Summer Music Festival Piano Competition was commanding. And Suor Angelica performed by Marinel Cruz was captivating. Along with a cast of vocalist and young musicians, these students will take the stage in performances with world-renowned orchestras well prepared due to the dedication of music professionals and incubators such as the Miami Music Festival.
Last nights performance was at the New World Theater in Miami. Designed by Frank Gehry, the theater is a unique ultra modernistic design that embraces high tech acoustics and visual accessibility in the round.
Miami is a culturally rich and diverse city that embraces a dynamic artistic environment. This program started by Michael Rossi along with FIU and MSMF Opera Institute is worthy of the publics support.
http://www.miamisummermusicfestival.com
Some images of the theater.
(Stop the slideshow bymoving the cursor over the picture)
Two of my photo’s were accepted in the juried contest of Johathan Dickinson State Park in Hobe Sound Florida.
Exhibition
June 20th – July 21st
Entry Fee $5
If you enjoy outdoor sports, this is a wonderful park for biking, equestrian, hiking, water sports, fishing and camping. It has a very interesting history and some remnants of its roll in WWII are still evident.
There are wonderful photography opportunities of the train track and expansive views from the lookout tower.
http://www.floridastateparks.org/jonathandickinson/
Johathan Dickinson State Park
Kimbell Education Center
16450 SE Federal Hwy
Hobe Sound, FL 33455
561-745-5551
Grassy Waters Preserve is located in West Palm Beach, Florida offering 23 miles of wetland trails for nature seekers eager explore the wetlands.
The Cypress Board Walk, Hog Hammock Trail, Apoxee Trail and Owahee Trail are just a few trails I’ve hiked with my hiking group.
An array of nesting birds and other wild life such as alligators, deer and turtles etc. can be seen in the wild. Flowers, wetland hammock, cypress swamps, pine flatwoods and vast views of beautiful landscape sometimes with herds of deer off in the distance can be seen.
The reflections of a variety of trees are a photographers dream.
School programs, hiking, canoeing, kayaking with one of the naturalists is available through the nature center. Trail maps and any information you might need can be obtained through one of the staff members.
I advise checking in with the center if you are not an experienced hiker. Even for vacationers, hiking through Florida’s wetlands is not only a learning experience, but seeing Florida and all its natural beauty.
Grassy Waters Preserve 8264 Northlake Blvd. West Palm Beach, Florida 33412 (561) 804-4985
You might think that finding the color red would not be much of a challenge. I searched for a subject in a flea market, set-up a still life, went to the theater, shopping area and finally walked the length of Atlantic Ave in Delray, Florida before finding my subject. In February there are plenty of hearts, roses and a variety of other red items for Valentine’s Day but that was not what I wanted to shoot. I found my subject next to a railroad track where a group of Harley Davidson motorcycles were parked.
Wakodahatchee is considered one of the best sites to view birds in South Florida. Located in Delray, it has ample parking and a ¾ mile boardwalk that takes you over the top of wetlands where you can view alligators, turtles, fish and many different species of plant and bird life.
Saturday morning I joined my photography group to photograph birds. I’m not an early morning person and getting to the reserve at 7AM was an effort. When I arrived, I was very surprised to see that the parking lot was almost full, who else but a bunch of avid photographers would get up so early in the morning. I soon found out that the mornings are magic.
My group was already set up with huge lenses and having a great time enjoying each other and sharing technical information on how to shoot the birds. The sunrise was spectacular and the birds were active building their nests.
This is one of our favorite walks in the evening, but I am now a convert to morning walks.
Enjoy some of the birds of Wakodahatchee.
http://www.pbcgov.com/waterutilities/wakodahatchee/what_is_wakodahatchee.htm
Florida has thousands of parks and reserves that offer magnificent opportunities to view wildlife and enjoy sport activities. Riverbend is located in Jupiter, (Palm Beach County), and is 680 acres of subtropical terrain, waterways and miles of trails.
The park offers wonderful hiking, bicycling, horseback riding as well as water sports like canoeing and kayaking. Riverbend is a unique blend of outdoor activity opportunities lending itself to both young and seniors.
The self-guided trails are easy to follow and you will want to stop along the way to take in the beautiful views and reflections along the Loxahatchee River and the bird life that make it their home.
There are Chickee huts with picnic tables and grills available for your picnic outings. The park is open everyday from sunrise to sunset and has a visitors center equipped with trail maps and equipment.
If you are a visitor or longtime resident of Florida, visiting Riverbend Park is a wonderful blend of nature and sporting activities.
www.pbcparks.com
On my usual evening walk in Green Cay Wetlands, I stopped to look at a Anhinga bird. The birds are common in South Florida and swim underwater to capture fish. They are comical as they sit on a stump or tree spreading their wings in the air to dry. I noticed the beautiful pattern on its wings against its black body and thought this might be my close-up shot.
http://www.pbcgov.com/parks/locations/greencay.htm#.Ut0o1nn0BFQ
Starting this week I will participate in the Shoot Miami 52 Week Photo Challenge. Each week a theme will be posted on the website and the participants will post their photo’s. Each week a photo will be selected and at the end of the year there will be an exhibit.
This weeks challenge these is “Self Portrait”
Miami, FL
3,508 Photographers
Scary, crazy and tons of fun, Lincoln Road put on their Halloween Party that was a wild and fun evening. From infants to seniors and pets, the costumes were innovative and crazy. The crowds had a wild time interacting with each other and photographing the craziest of them all.
Some photo’s I managed to take surrounded by crowds of goblins, witches and really way out creative homemade and wird outfits and characters.
BLACK AND WHITE SPIDER AWARDS HONORS PHOTOGRAPHER Patricia Durr-Turo FROM The USA.
LONDON October 28, 2013 – Amateur photographer Patricia Durr-Turo of the USA was presented with the 8th Annual Black and White Spider Awards Nominee in two categories, Photojournalism and Silhouette at a prestigious Nomination & Winners Photo Show. The live online ceremony webcast Saturday, October 19, 2013 was attended by photography fans in 75 countries that logged on to see the climax of the industry’s most important event for black and white photography.
The awards international Jury included captains of the industry from the Tate in London, Heffel Fine Art, FoMu Fotomuseum, FTM Advisory, Camera Work, Art Stage Singapore, Aeroplastics Contemporary, Galerie Baudoin Lebon in Paris, to Fratelli Alinari in Florence who honored Spider Fellows with 246 coveted title awards and 938 nominees in 14 categories.
“It is an incredible achievement to be selected among the best from the 9,456 entries we received this year,” said Basil O’Brien, the awards Creative Director. Patricia Durr-Turo’s “Umbrellas,”an exceptional image entered in the Silhouette category and “The State Fair Lady”entered in the Portraits, represents black and white photography at its finest, and we’re pleased to present her with the title of “Nominee.”Portraits
BLACK AND WHITE SPIDER AWARDS is the leading international award honoring excellence in black and white photography. This celebrated event shines a spotlight on the best professional and amateur photographers worldwide and honors the finest images with the highest achievements in black and white photography.
Contact: Patricia Durr-Turo
Email: pturo@pturo.com
Website: http://pturo.com
Category: Portraits
Category: Silhouette “Umbrellas”
Website Link: thespiderawards.com/pre-party.html
Yesterday some hundred photographers participated in the Scott Kelby World Wide Photo Walk. These walks were scattered around South Florida but The Scott Kelby World Wide Photo Walk is organized every year at locations around the world. I choose to go to one of my favorite places in Miami, Wynwood Art District. Several models arrived with outfits from th 80’s, the theme for the event. Our models did a great job modeling for this group in the sun until late in the afternoon. It is always difficult to take photo’s with such a large group, but meeting photographers from around Florida and dinner at one of the local restaurants makes it worth the effort.
There is one woman that I have photographed before who arrive with an unexpected guest. She managed to make being pregnant look wonderful and sexy. She is colorful and full of fun, so forgive me if I added a few more photo’s of her then anyone else.
I’m always looking for the perfect Latin look.
And there always has to be Black & White.
This little guy just could’t wait until it was over.
As we flew over Iowa and I looked down at the patchwork of cornfields, I wondered what would keep our interest on our drive back to Atlanta.
The harvest was a few weeks away so the farms were devoid of activity and people as is often the case in farm regions I have been in. I had my ITunes ready for a long drive with my favorite music.
We picked up some fruit, fresh bread and pastries at a wonderful and very large farmers market in Des Moines and purchased cold cuts and drinks at a local market for a picnic lunch. We might not find a restaurant on the way back and we thought we would find a nice area to stop for lunch. As it turned out we drove down a small country road and enjoyed our lunch along side a corn filed. Well how appropriate was that.
Surprisingly, it wasn’t as dull as I had expected. The beauty of the barns, silo’s and movement in the sky was mesmerizing. As in other trips where we encountered farmland or vineyards, it is quite, peaceful and farmers have meticulous respect for the land. The clean shiny silos and white barns provided breaks of interest as well as the human element that sometimes gets lost in long distances of endless landscape.
The striking difference from the farmland I’m use to seeing in Switzerland, France, Germany and even Italy was the flat the terrain. Yet the deep green corn reaching for the sun, white barns with silver metal roofs glistening in the sunlight, and round metal silos created unique images.
Life seems timeless, as if nothing had changed.
Yet we know that these farms are hi-tech and provide food around the world. Iowa produces more corn than most countries and corn can be found in many products such as animal feed, starches, oils, sweeteners and even ethanol (Iowa Corn Growers Association).
I have found that if you look hard enough, you often find beauty in unexpected places.
My print was selected In an international juried contest conducted by Ocean Wave Gallery in Ft. Lauderdale. Fifteen hundred photographs were submitted and 45 were selected. It will be exhibited at Artist Haven Gallery in the same location and then moved to Ocean Wave Gallery until November 1st. If you are in the area, stop in and visit this exciting exhibition.
Ocean Wave Gallery/Art Haven Gallery
2755 East Oakland Park Blvd. Ft. Lauderdale, Florida
www.oceanwavegallery.com
Floating above the earth in the early morning feeling the cool air blowing against your face and blasts heat as the fire fills the balloon. For just a short time you escape from the world and your body and mind take in the wonders of the earth.
Devils Garden is about 17 miles southeast of Escalante, Utah. Formations of sandstone worn down by the ages are called hoodoos. They create an unreal landscape in tones of red and terra cotta surrounded by white cliffs.
We stayed at a bed and breakfast in the small town of Escalante that was very nice and well-appointed. The owner provided us with hand drawn maps and suggestions of where to go, what time to be there and what we would see. We may have missed this wondrous sight if it were not for him.
Driving to Devils Garden in itself is an experience. The road winds down steep cliffs with hairpin turns without guard rail protection down to flat plains. Having lived in Switzerland for a long time, you might think I would be use to traveling on roads like this, but I was holding my breath all the way.
We left before sunrise after it had rained with dark clouds hovering over white cliffs. I was already getting anxious at what we might find. The drive was harrowing until we came to a long gravel road. We stopped and got out of the car to take in the view before us. Dark clouds hung over a very desolate but unique landscape. We came upon a small parking lot, and just behind it, stretched out before us was an amazing sight. We were in Devils Garden, looking out at hoodoos in varying shapes and sizes.
The rain had left the earth smooth and glistening. The clouds opened up and closed from time to time looking very threatening and the landscape stretched out as far as the eye could see. According to Wikipedia the gardens are estimated to be about 166 to 174 million years old. Dinosaurs fossils and tracks have been discovered and you can imagine them roaming around this surreal scene. It looked like the creation of visual effects artists.
At first we stood motionless in amazement, feeling like we were on sacred ground. It was so quite, we were alone, and it took a few minutes to acclimate ourselves to this strange sight. We began to walk around the arches and stone formations. They are shaped by erosion and wind sandblasting the surface creating smooth rounded shapes. As we walked, we felt as if we were on another planet and our lonely foot prints were the first to travel this ground. Our landlord for the evening had given us good advice to arrive very early in the morning to see the sunrise, except maybe we were even luckier to have arrived after a rainfall.
Photography Miami had a photo shoot at the Little Havana Festival, which is held the last Friday night of each month. I thought, well we will go for about an hour and then go to dinner somewhere, a good excuse to go into Miami. We arrived at 5:30 PM and left at 10:30 PM and probably would have stayed longer if it were not for an hour ride home.
Typical of the Latin culture, it was electric with music and dancing in the streets. As we have found in the past on our excursions to Little Havana the people are great and ambassadors for their neighborhood. Take time to talk to the locals, artists and vendors displaying their work on the streets and visit the galleries.
Around 8PM 1,000 bikers came rolling down Calle Ocho some wearing costumes, music blasting from their bikes, hooting and waving all the way. It was an amazing site and for a minute I thought I was in Beijing again.
We went to a Cuban restaurant with our group who helped us select a typical Cuban dish, with the waiter chiming in to help us make our selection. Later we were back out on the street listening to the Latin beat and watching people dancing.
The crowds got larger towards the evening, so I suggest getting the full flavor, go about 7PM and be sure to visit one of the many restaurants and galleries for a memorable evening in Little Havana
Some Street Photography
I felt like Paparazzi clustered in with a hundred photographers clamoring to photograph models in Wynwood. The Meet up Group “Shoot Miami “ arranged the shoot for their members. As word got out young and aspiring models arrived. It was a win, win for everyone. The models were offered the photos to create their portfolios and we worked on our skills shooting them.
The challenge for us was to work around the colorful art covered walls to set the scene for the models that worked along with the photographers to create interesting shots.
The models can view and select the photographs on the website and hopefully it will help to promote their career. Business cards were passed out, which gave both models and photographers the opportunity to make contacts for further shoots.
http://www.meetup.com/shootmiami/photos/14153432/
Wynwood, the art district of Miami was a perfect location as galleries line the streets, the coffee shop and restaurants were buzzing and music added to the colorful atmosphere.
Authentic French cuisine prepared by chef owner Madame Caroline Poussardin in the style of Aix-en-Provence is a sweet find. The food is beautifully presented and an evening at Côté Gourmet is as if you are sitting in a lovely little village in the Provence. It is a family owned establishment where her husband runs the front of the restaurant making people feel as though they are in their dinning room. Côté Gourmet is a little bit of France in Miami Shores. As in many small restaurants in France, the chef and her husband enjoy talking to guests and making their dinning experience memorable. If you speak French, a big smile will come over their face and they will be delighted to communicate with you in their native language.
Fresh ingredients of the season are prepared by Chef Caroline in typically French country style with specials prepared such as crêpes on Wednesday evening and a special soirée dinner on Thursday. Serving lunch and if you should show up early in the morning and would like breakfast, she will accommodate you. A small menu is complimented with with daily specials and is a nice selection. When I tasted the polenta soup with shrimp, I was in France. The soup was seasoned perfectly, smooth and light, amazing for polenta. The lamb chops were prepared exactly as I had requested, rosé with chèvre sauce. And I couldn’t resist dessert; a warm pear tart with chocolate sauce, vanilla ice cream on a beautiful flaky crust was a perfect ending. The wine selections compliments the menu and you can enjoy it by the bottle or glass. I almost never order a three-course meal, as it is often too much food. But I made an exception in this case.
Madame et Monsieur ran two restaurants in Aix-en-Provance before moving to Miami to start a restaurant with their daughter. They have been serving their guests for 5 years in a very small local in a neighborhood adorned with interesting restaurants in Miami Shores. The atmosphere is typical of many small restaurants found all over the French countryside. Space for about 30 guests, it is decorated with white crisp tablecloths, white napkins tied with a large golden ribbon, fresh flowers and candles burning, creating a warm romantic atmosphere. When you walk into Côté Gourmet, you walk into France for an evening and you walk out feeling you have returned to your favorite little neighborhood place.
Having lived in Europe for many years, I must admit that finding a good French restaurant that doesn’t compromise itself and is unmistakably French was not easy to find. When it comes to maintaining the meaning of Provence French cuisine, Madame Caroline delivers exactly what you expect.
Côté Gourmet French Restaurant
9999 NE 2nd Avenue
Miami Shores
305-754-9012
Look for them on Facebook
The “Village by the Sea” showed how big it was yesterday when thousands of people created a sea of green along Atlantic Ave for the St. Patrick Day Parade.
People waited for hours securing their places along the street complete with picnics and well-stocked coolers.
Dressed in costumes and adorned with green beads adults and kids cheered as the parade marched by.
The police, military, fire department, business community, and local bands as well as invited guest groups handed out hats, beads and candy to children scrambling to catch them.
The expressions on the kids faces and the families and friends who gathered for the event to enjoy the day together made it the most fun for me.
And of course the beer flowed well into the evening.
They came for a celebration and Delray presented a display well worth waiting for.
Photo’s of the people who joined in the celebration.
Living in Florida is as if you are living in a wildlife sanctuary as you are surrounded with a variety of birds and animals.
Each evening as I walk through one of 3 wildlife preserves that are close to my home, I’m accompanied by a variety of colorful birds that linger on branches, fly though the air with effortless grace and fill the landscape with beauty.
The sounds of tropical birds create exotic music as I walk along the paths and cannels. They come and go during migration and you wonder where they are spending the winter and watch them return to nest to bring into the world their new born.
They become familiar and you look forward to seeing the flurry of activity that always seems to be in motion.
Meet some of these beautiful species that live in my neighborhood.
pturo.com
The orchid show season has begun in Florida with many exquisite specimens on display.
Growers from Florida as well as from all over the world show elegant blooms and sell them giving you the opportunity to adorn your home or garden with rare and exquisite varieties.
Orchid societies and vendors also offer workshops, classes and everything essential needed to provide orchard lovers with the necessary products to keep them healthy and blooming year after year.
The lines, forms and colors sometimes create a ghostly effect with pointed pedals and spider web type flowers bursting out of vines. Some small add exotic interest in a pot on a table.
Some are large and royal, others tall and layered with blooms adding full color to an otherwise green area.
The photos were taken at the Orchid Affair sponsored by the Fort Lauderdale Orchid Society.
View my website at http://pturo.com
Paris Metro Seats is on exhibit at the Ocean Wave Gallery in Ft. Lauderdale. The opening reception is January 12, 2013 from 6PM to 8PM.
Please join us and view the work of wonderful photographers.
This intimate little zoo is perfect for families with small children. Big enough to see some real menacing cats, bears and all sorts of spirited monkeys, it is just enough for those little ones. The friendly staff keeps the zoo very clean and is well informed and ready to answer your questions. A restaurant with outdoor dinning with a fun picnic feel overlooking a tropical pond, allows the kids to run around and enjoy the atmosphere.
Enjoy some of the photo’s from the zoo.
LillieEvenings as I walk along the paths and boardwalks of the water preserves in South Florida, I am struck by the array of plants, weeds and water lilies. They create a canvas of color and design in living beauty. It is ever changing from season to season when heavy rains cover them with droplets of water or the hot sun leaves them thirsty.
I stop along the way to photograph the beauty of their graceful lines as they somehow survive the constant changing conditions. They never cease to amaze me and never become ordinary.
Photograph of the week.
Henry Flagler is an example that not everyone has to take the traditional route in life to be successful. We see it again and again that some people defy the norm and do great things. Having left home at the age of 14 he pursued his fortune in the grain industry, salt mining and production business. After joining JD Rockefeller and Samuel Andrews who founded the Standard Oil Company, He helped to establish the business trust, which made it possible to conduct business in many states from a single corporate office. Flagler started the Flagler Florida East Coast Railway and was a key figure in the establishment of agriculture and tourism in Florida. Henry Flagler’s name takes a prominent place in Florida’s history.
Whitehall, his winter home was built in 1902 and designed by John Carrére and Thomas Hastings in the Beaux Arts Style. The home, located on Cocoanut Row and Whitehall Way in Palm Beach is open to tourists. There is also a Café des Beau-Arts that serves lunch Tuesday through Sunday.
Complete information on the tours and the estate can be seen on the website http://www.flaglermuseum.us.
The slide show is a sneak preview of Whitehall.
The allure of West Palm Beach and its famous and luxurious Worth Ave is world acclaimed. Its palm lined streets, quaint allies, lovely courtyards and lanes lined with orchards and statues are charming and intimate. It is well known that the Rich & Famous from Hollywood to international socialites and business people make West Palm Beach their second home. It is where Old Money meets New, and where the Who’s Who in this special social network live and party. Beach life comes alive during the winter months and Worth Ave provides everything that is needed to cater to its famous residents.
The Latin beat, aromas and vivid colors greeted our arrival in Little Havana. My friend Joan and I were invited by Miami Culinary Tours to join one of their walks in Little Havana led by Mirka Harris.
You can not pass a coffee bar without taking in the warm aroma of sweet cafecito and chatting with the locals. Venture into a cigar shop to watch the able hands of an experienced cigar maker, stretching, layering and rolling the deep brown subtle tobacco leaves and comfortable seating areas where cigar smoke fills the air as locals relax with their favorite brand. The sound of dominoes being tossed onto the table draws you to Domino Park as people play this game with intensity and friends stand around anxiously watching and playing along with their eyes as each move is made. The atmosphere is electric and game after game continues all afternoon. Little Havana is colorful from the murals painted on buildings, the vibrant works in art galleries to the Cuban culture and friendly people who are always willing to have their photo taken.
We started at the gallery of Midlrey Guillot, who was there to greet us and give us a little story of her life and how she came to paint mostly women and what they are passionate about. She says “after all it is what I know best as I am a woman”.
We visited several restaurants where we sampled Cuban food as our guide Mirka explained the traditional way it is prepared and eaten. We moved on to bakeries and markets, discovering the beautiful colors of the ingredients used to prepare these famous Cuban dishes. Like many Latin cultures food is what brings families and friends together from happy occasions to sad. It is about the deep sense of life and connections between them that make up their social world.
We tasted a cold sweet drink made with sugar cane, flaky pastries filled with guava fruit, typical Cuban sandwiches and plantain cups filed with chicken and beef. The final stop was Azurcar, the famous ice cream shop where we had the dilemma of selecting one of their many flavors. A very good way to end a culinary tour after walking around Little Havana on a sunny afternoon.
Yesterday was my birthday and he and I decided to have dinner at our favorite French restaurant in Miami only to find out it was closed on Tuesdays. So we headed to Wynwood, an district between NW 1st Ave and I95 and NW 20th and 36th Street. A friend had told me about the painted walls and galleries near the Design District where I had once considered opening a studio. I knew of the artist activity there even then, which is now about 10 years ago, but didn’t realize how far it had advanced.
It is growing and developing every day as artists set up studios and galleries and restaurants attract visitors.The shear complexity and variety of art is invigorating and the huge brightly painted scenes on the sides of buildings attack your senses simulating every part of your being. My feelings were dancing around in amazement as I found the work, sometimes confused and comical and others romantic and sensual. As I viewed each painting depicting its story in bright colors, I felt myself trying to absorb the intensity of the work. As we roamed the streets talking to artists and locals excited to tell us their life experiences we knew that we this district would be a continuing part of our visits to Miami.
The area is not all fully developed, in fact parts of Wynwood are still somewhat depressed, typical of most areas that artists are attracted to. The incompleteness and struggling sections blends in as artists move into these districts because they to are struggling to find ways to do their art and live inexpensively. This melding is what makes this neighborhood interesting. And where artists thrive, so does everyone else, a phenomenon that is both wonderful and at the same time is what causes them to move on eventually. For now this growing neighborhood is bound to be an attraction for a long time to come.
We found some of the friendliest people in the cafes, bakeries, coffee houses and shops where mingling is part of the lifestyle here. I talked to an artist who was painting the side of a building and he told me that painting is all he wants to do in life. Working on the side to pay the bills and earning small amounts of money painting whole sides of buildings is his life. He loves it, lives it and wouldn’t want to be doing anything else. This is the passion of Wynwood.
The owners of these buildings collaborate with the artists about the theme of the work and are happy to promote the artist to whoever comes by. The second Saturday of the month is “Art and Gallery Walk” when all the galleries and shops are open and live music welcomes thousands of art lovers.
Art Basel stimulated this neighborhood to give itself over to the art world and the neighborhood responded and is reaping its benefits growing into an attraction of its own. Some of the photographs I took roaming the district will give you a small impression of the scope of the work. It is now up to you to discover it as I did.
Wynwood: http://www.wynwoodmiami.com/
I’m always searching for markets where I can find unusual items we like to have from time to time but are not available in your neighborhood markets. As I mentioned in previous posts, there are times when we have our special TV dinners such as when watching a special sports event or concert especially during the Olympics. I try to make these dinners interesting and when possible a small, easy to prepare meal, such as caviar with chopped egg white, egg yolk, onions, toast and a glass of champagne. Always helps when watching Federer, who sometimes keeps me on the edge of my chair a little easier. Or maybe it is a duck terrine magret, saucisson de canard (duck sausages), or foire gras with a light salad and a glass of Sauterne. For dessert I might prepare Vermicelles mit rham (pureed chestnut with cream) or on a scope of vanilla ice cream or meringue. In Switzerland you can buy Vermicelles in a tube and when squeezed out it looks like spaghetti. One of our favorites is a selection of French cheese with fresh fruit, a nice crisp baguette and a bottle of Bordeaux. Sounds a little extravagant, but on occasion having these foods at home is far less expensive then in a restaurant and actually very easy to prepare.
For your special guests you might want to include bit of exquisite to your dish and add shavings of truffles, black or white from Italy or France over a dish of freshly made pasta. And I love risotto nero made with squid ink. So where to get these items became an obsession as soon as I arrived in Florida. I was sure that with such a large population of Europeans, I would find what I was looking for. Although I’m far away from these foods that I use to enjoy in Europe, I have at least found a supplier that will make it possible to bring back some of those wonderful dinner memories and hopefully add a few more to the list.
Marky’s specializes in French, Spanish, Russian, Italian and other International foods in a warm and inviting environment with service that is accommodating and knowledgeable. They will not only answer your questions but will also pack you up with your selections and a bag of ice. If you can’t get to Miami, you can place an ordered on their website and have it delivered. A side benefit to visiting the store however is that the Marky’s location is in an area that has many small ethnic restaurants. These small family owned establishments look so interesting that going into Miami late in the afternoon once-in-a-while and discovering some delicious place to eat after shopping is an added adventure.
I was thrilled when I found Marky’s – International Food Emporium, which has a Russian connection in Miami. You can read more about Marky’s on their website and if you visit the market, try out some of the small restaurants in the neighborhood. I will write about them as I also discover them.
Marky’s 687 NW 79th St, Miami, FL 33150
http://www.markys.com/
There is nothing like a hardy soup or stew to watch a football game especially if you are in a cold snowy part of the country. The best part is that you can prepare it in advance and then let everyone help themselves during the game without any additional effort from you. You can actually enjoy the game along with your guests. The casual atmosphere keeps things light and fun for everyone.
White Navy Beans with Ham is a Southern recipe given to me many years ago by a friend from Arkansas, and I have been making it ever since. It is filling, very flavorful and feeds a large number of people. You can make it ahead of time, even the day before.
I make a cheese bread to serve with it that compliments the stew. When I made this for my friend she couldn’t believe that she had been eating this for many years without the cheese bread. The bread is very easy to make especially if you can buy the bread dough from your local market. Stuffed with an assortment of cheese of your choice, it is oozing with melted cheese when you cut it and adds warmth and flavor to the beans and ham.
White Navy Beans with Ham
Recipe Summary
Prep Time: 15 minutes
Cook Time: 1 hr. 30 minutes
Yield: 6 servings
Ingredients
1 lb. dried white beans
1 large green pepper, chopped
1 onion, medium, chopped
2 celery small stocks, chopped
6 tablespoons olive oil
2 bay leaves
1 3/4 Pork Shoulder Daisy Ham (precooked)
3 cups water
PREPARATION
In a large bowl put the beans and cover them with water and let them to stand overnight in the water.
In a large saucepan sauté the onions and celery and green pepper in olive oil until they are translucent.
Drained beans and put them in the pan cover them with about 2 1/2 cups water (you may have to add more water as the beans cook and increase in size).
COOKING
Drained beans and put them in the pan cover them with about 2 1/2 cups water (you may have to add more water as the beans cook and increase in size).
Put in 2-3 bay leaves, add freshly ground pepper and let it come to a boil. Reduce the heat to low and let it cook for about 1hour. Remove the cover from the pan and cook for another 30 minutes, the beans should not be mushy but hold their shape; the final dish should have a little juice. Remove the bay leaves and taste for seasoning. Be careful in salting the beans as the ham will most likely be already salted. Allow the beans to cool down and remove any fat from the top.
Reheat the beans and ham. Remove the ham and slice it-serve the slices with the beans.
Cheese Bread
Recipe Summary
Prep Time: 10 minutes
Cook Time: 25 minutes @ 450ºF
Yield: 6 –8 Slices
Preheat
Preheat the oven to 450ºF.
DOUGH
2 lbs bread dough bought from you local market bakery department.
Note: Gruyère, Roquefort, Chève, etc. are excellent strong flavorful cheese that I like to use in this bread.
FILLING
Note: A cheese selection of your choice (Gruyère, Roquefort, Chève, etc. are excellent strong flavorful cheese).
Take a selection of cheese, cut them into pieces. Oil the bottom of a pizza pan and spread the dough out into the pan. Fill the center of the dough with the cheeses of your choice. Take one length edge and fold it over the top. Do the same with the other. You can brush the loaf with olive oil, but this is not necessary. Be sure that the end edges are folded in or crimped.
Cooking the bread on a pizza stone would give it a nice crusty bottom. In this case, rub down the your surface lightly with flour. Begin to spread the dough out stretching it in a circle. Once it has started to stretch you can hold it with your hands and begin stretching it with your knuckles. Keep stretching it by pulling it around in a circular motion. Rub your wood pallet with flour, corn meal or semolina and place your dough on the board. Make sure that it moves on the board easily. Follow the directions as above and shake it off the palette onto the stone.
Cook in a 450º F oven for about 25 minutes. After about 20 minutes check the bread to see if the bottom and top are turning brown. If done, remove from the oven and allow it to stand for about 10 minutes letting the cheese to settle before cutting. If not the cheese will flow out of the bread when you cut it.
NOTE: Any selection of cheese can be chosen for this bread. I always use all the small pieces of leftover cheese in my refrigerator. Everything from goat cheese, blue cheeses, cheddar etc. will make wonderful bread.
The following is a previous post for Super Bowl Sunday Soup.
Super Bowl Sunday Soup – Sausage with Rosemary & Ditalini
http://turosdolci.pturo.com/super-bowl-sunda…osemary-ditalini/
As my 2 month visit to Cape Cod comes to an end, I can’t help feeling sorry that it is over. I have spent most of my summers here as a child and even had lived here on and off over the years. But coming back just to visit has made me see the Cape not at as part-time resident but with new eyes as a visitor. I will always love it here and consider it as a place I call home.
Since becoming interested in photography, I’ve seen the Cape through the eyes of a camera and have seen sights I took for granted and never really saw although they had always been there. I would like to share with you some of the wonderful sites of the Cape from Falmouth to Providence Town and one of its specialties.
I don’t know of anywhere else in the world where you can find steamers. Steamers are a soft shell clam particular to New England. They grow in mucky sand and we used a plunger, pumping it against the sand to bring them to the surface. Because of this it is very important to make sure that they are thoroughly cleaned or you will be eating sand along with the clams.
When buying steamers or any clam, be sure that they are closed. If not, do not accept them, usually the fishmonger will remove them. If you plan to keep them for a day, soak paper towels with water and cover the clams with the towels storing them in the refrigerator.
Steam Clams cooked in beer
5 lbs New England steamers
1 bottle beer
1 bay leaf
1 stick sweet butter
Water
Sea salt to taste
Cleaning them requires that you put them into cold water along with some cornmeal and change it several times. As the clams circulate the water into the shell, the cornmeal helps to remove the sand.
When steaming the clams use one bottle of beer and about a cup of water in a deep pot. For 2 servings as a main course I buy about 5 lbs. of clams. Cover the pot and cook on medium heat until the clams completely open. Any clams that remain closed discard.
Remove the clams from the beer and put them into a dish. The remaining liquid pour into cups for each person. This liquid is used to dunk the clams after removing them from the shell again cleaning off any remaining sand. Give each person a cup of melted butter, which is used to dunk the clams before eating.
There is a black skin on the neck of the clam that must be removed before eating them. The skin is easily removed by using your thumb to scrap it off the neck.
We once saw a woman eating the clams with this skin on and she was finding the clams very difficult to eat or enjoy. I believe restaurants should inform their guests who might not be familiar with eating steamers.
Steamers are the same clam used to make fried clams.
We always have a tray of biscotti as part of our Thanksgiving desserts. We add a little of our Italian heritage to each course of our dinner. I use an orange lemon biscotti recipe of my grandmothers and add chopped dried cranberries to keep the biscotti in the Thanksgiving tradition.
I picked up a bag of dried cranberries at a market here on Cape Cod where they are grown. They were beautifully moist and added lovely color to the biscotti. Most of the time the dried cranberries are a little hard. Use a good quality brand with supple cranberries.
There are a lot of eggs in this recipe and you will find that the biscotti are not hard even after double baking.
Cranberry Orange Biscotti
Recipe Summary
Prep Time: 30 minutes
Cook Time: 15 minutes @350º F
Yield: 12 Dozen
Dry Ingredients
10 cups flour
2 cups sugar
3 tablespoons baking powder
1 cup walnuts, chopped
2 cups dried cranberries, chopped
Wet Ingredients
12 eggs, beaten
1 lb. melted butter
1 zest and juice of a large lemon
1 zest and juice of a large orange
Frosting
1 cup confectionary sugar
3 1/2 tablespoons milk
2 drops of lemon juice
2 drops of extract (of your choice)
1 tablespoon orange juice
Zest of the orange
DOUGH
Mix the flour with the baking powder. Beat the sugar and eggs and butter together and mix well. Slowly mix in the flour mixture. Fold in the orange and lemon zest and the chopped walnuts. Wrap the dough in plastic wrap and refrigerate it for one hour.
ASSEMBLY
Form loaves about 1 1/2” x 12”. Place them on a parchment paper covered cookie sheet.
BAKE
Bake in the oven until they turn brown at the bottom approximately 15 minutes. Remove from the oven and allow them to cool on a rack. Slice on the diagonal and return them to the oven, toasting them for 3 minutes on one side. This will harden them but not toast them.
Do not cut them if you are freezing them, but freeze the loaves whole.
FROSTING
Frost when they are cool. Use Orange and lemon zest in the frosting and replace the milk with orange juice.
NOTE: Add 1 1/2 cups dried cranberries and drizzle with melted chocolate for a different variation.
NOTE: When making them for myself, I do not frost them but slice them thinly so that you can see the cranberries on the inside. They are very flavorful without frosting.
FROSTING
Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will all drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.
APPLYING THE FROSTING
If you are freezing them, do not cut on the diagonal, but freeze the loaves whole.
Put the loaves on wax paper and frost and allow them to dry. Cut them on the diagonal. You can cut them first and then drizzle the frosting over the top letting the frosting drip a little down the side. Of drizzle a little melted chocolate over the top.
NOTE: This recipe will frost approximately 3 dozen cookies.
During the summers on Cape Cod we went clamming twice a week. This was a ritual and at that time the beach in front of our house was a minefield of clams. There were three of us; my brother Mike, my cousin Mary Lou and myself. It took us no time to collect a large bucket of beautiful little necks. We enjoyed clamming so much that we just hated it when we had filled our quota. We dug with our hands and left big holes in the sand. As the tide came in we watched the waves rolling up the beach washing away our path of holes.
We had huge trays of clams on the half shell and the rest we use to make Spaghetti alle Vongole. To us it was not a specialty dish, just one of the pasta dishes our family always prepared and loved.
As I spend some time revisiting Cape Cod, the first thing I did was to go to the fishmonger where I bought fresh little necks. I couldn’t wait to make this dish for my husband who isn’t fond of pasta with fish. He would never even try it so I always made it just for myself. This time however I got him to join me and he was immediately convinced that he had missed something special all these years.
By the way, this has to be one of the easiest pasta dishes you can make, that is, if you can get fresh clams. Do not use canned clams, as they really don’t come close to the flavor you want to achieve.
Spaghetti Alle Vongole
Spaghetti with Clams
Recipe Summary
Prep Time: 10
Cook Time: 20
Yield: 4 Servings
Ingredients
3 lbs fresh clams (little necks preferably)
1/4 cup extra virgin olive oil
3 garlic cloves, whole
1 fresh pepperoncino (chili pepper or sprinkle a few pepper flakes, optional)
1/2 cup dry white wine
1 cup clam liquid (more if needed)
2 tablespoons Italian parsley, chopped
1 lemon
1 lb. spaghetti
Let the clams sit in cold water for at least one half hour to allow the sand to come out. Scrub the shells with a brush. Clams that are opened are not fresh and must be discarded. Cook the clams in about 1 cup of water allowing the clams to steam open. Remove them from the water and discard any clams that do not open. Reduce the water by boiling it for about 2-3 minutes to condense the flavor of the clam liquid. Strain the liquid to make sure there is no remaining sand and put it aside.
Remove the clams from the shells leaving about 5 per person in the shells for garnish. Chop the remaining clams and set them aside. This step is optional, as in Italy they never remove them from the shell.
Sauté the garlic and pepperoncino over medium heat. Add the wine and clam liquid into the pan. If you need more liquid, add more clam juice. Cook the sauce for several minutes and add the clams back into the sauce at the end.
Boil a large pot of salted water and cook the spaghetti until al dente. Put the cooked spaghetti into the sauce and toss the spaghetti with the sauce until it has absorbed some of the flavorful liquid. If you choose to not add the pepper flakes, serve a dish of red pepper flakes on the side. Sprinkle the chopped parsley and squeeze fresh lemon over the top.
Note: For a red sauce, add about 1 1/2 lbs. of tomatoes, skinned, seeded and cubed or cheery tomatoes cut in half or quarters. Add the tomatoes with the wine and clam liquid. Fresh tomatoes need only a few minutes to cook if you want them to remain whole. Do not use tomato sauce as this is a very different sauce and the flavor of the clams will be lost in the heavy flavor of the tomato sauce.
Over the last few weeks we have had the pleasure of takeing our granddaughter on a college tour in Massachusetts and New Hampshire. As grandparents the experience was nostalgic and wonderful to have shared this important time and decision with her. Our base was North Andover, Massachusetts where we also cared for our younger grandchildren and enjoyed a day of apple picking at Smolak Farm. Of course the evening brought apple pie and later in the week apple crisp. One of their favorites is apple pie cake, a recipe I found in my aunt Rosette’s hand written cookbook. It has become an autumn tradition after apple picking and brings back memories of this lovely woman. I always like to associate the family member with my recipes because I think it is important to have our children know people in our family that we have loved and who’s recipes we still enjoy.
Apples such as Macintosh, Courtland and Red Delicious are mainly grown at the farm and are the varieties we have always used in our apple desserts.
I grew up west of Boston and for many years lived in Concord and Boston Massachusetts where I lived among the roads and buildings that played such an important roll in the history of our country. This is home no matter where I am in the world. I always try to visit my family in the Boston area during this time of year – there is nowhere else in the world that is more beautiful in the fall. The colors driving up to New Hampshire were just awesome. The small brooks and rivers with stonewalls rambling alongside of barns I never tire of seeing. The lovely little towns and harbors along the ocean and the beautiful white church steeples and commons centered in every town seem to have been standing there since the beginning of time.
After driving through this beautiful country we sat down to apple pie cake made with the apples we picked ourselves. What could be homier and New England then a house filled with the aroma of apples, cinnamon and cake baking in the oven.
Apple Pie Cake
Recipe Summary
Prep Time: 20 minutes
Cook Time: 45 minutes at 350ºF
Yield: 8 servings
Dry Ingredients
1 cup all purpose flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon baking powder
1/2 cup walnuts, chopped
Wet Ingredients
2 1/2 cups chopped apples
1/4 cup butter
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons hot water
Topping
Confectionary sugar
Other Things Needed
8” x 8” square baking dish
BATTER
Cream the sugar, butter, and egg in a mixer until smooth. Stir in the flour a little at a time, then add the spices and baking powder and blend well. Add the water and vanilla and thoroughly blend. Fold in the apples and nuts by hand. Make sure they are well coated with the batter.
BAKING
Grease and flour an 8” x 8” square baking dish. Pour in the batter and spread the evenly. Bake at 350ºF for about 45 minutes.
TOPPING
Sprinkle the top with confectionary sugar.
SERVING
This cake can be served at room temperature, warm or with ice cream.
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Blueberry picking is a tradition in our family. Everyone joined in, my grandfather, kids and friends packed a lunch and spent a day at the farm picking blueberries.
Since they freeze so well we pick enough to last all winter. Then the fun part begins making pies, cakes, muffins, breads and scones. We have blueberry pies right up to Christmas and the last pie is on Christmas Eve bringing back the fun memories of our summer blueberry picking trip.
Blueberries are packed with health benefits and eating a small cup of frozen berries is a satisfying and healthy snack alternative. They can be mixed with salads, we have even mixed them into lobster salad. Use them in maple syrup for pancakes and in pancakes. I make blueberry syrup and dribble it over my blueberry loaf, which gives it an even more fresh blueberry flavor.
Blueberry Loaf
Recipe Summary
Prep time: 20 minutes
Cook time: 1 hour @ 350ºF
Yield: 8 slices
Dry Ingredients
2 cup all purpose flour
1 tablespoon flour, for dusting the blueberries
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Wet Ingredients
2 large eggs
1/2 stick butter softened, plus 1 tablespoon for greasing the pan
3/4 cup milk
1 teaspoon lemon zest
1 cup blueberries
Other things needed
9” x 3” loaf pan
Parchment paper
BATTER
Combine the sugar and butter until it is light yellow. Add the eggs and blend. Mix the flour, baking powder, salt and zest together. Add them into the sugar mixture a little at a time alternating with the milk.
Toss the blueberries with a tablespoon of flour and fold them into the batter.
BAKE
Rub a little shortening at the bottom of a loaf pan. Cut a piece of parchment paper the size of the bottom of the pan and line the pan with the parchment paper. Pour the batter into the pan and bake it at 350ºF for an hour or until a tester comes out dry. Allow it to cool on a rack before cutting it.
Make blueberry syrup by mixing sugar and blueberries and maybe a strip of lemon skin and boiling them down to light syrup. The amount of sugar is dependant on the sweetness of the blueberries, add the sugar accordingly. When the syrup is thick enough, strain it through a fine strainer and allow it to cool to room temperature.
Note: This loaf can be made with cranberries.
We have spent our summers on Cape Cod ever since we were kids and we loved to fish. Our family always thought that we should have the talent to be geat fishermen because my grandparents came from Gargano on the south of the Adriatic Cost of Italy, and my grandfather was a fisherman (pescatore). We stayed in a big house with my aunts and cousins and my father and uncles alternated days off during the week to join us. My family was in the food and restaurant business and the markets and restaurants were open 7 days a week at that time. We waited for them to arrive and prepared for our fishing trips to the Cape Cod Canal. We would come home from these trips sleepy, smelling of bait, no fish and disappointed but not deterred. After all, our grandfather was a fisherman; we must have inherited this passion from him.
We went to every bait store searching for the right bait. We talked to anyone who could give us fishing secrets or lures that were a sure thing. We paid attention to the tides and set our alarm clocks so that we were at the suggested fishing spots at the exact time the fish were running, and we caught no fish. Later when we older we bought a sailboat and continued the same routine, maybe this was the answer. We had tried fishing off the canal docks, off the rocks, on the beach and we bought all kinds of fishing poles and gear. We would see all the other boats pulling in the fish, the fish leaping out of the water all around us and still no fish. Then my brother decided the sailboat wasn’t the right boat and bought a Boston Whaler. This was surly the answer and the ritual went on and still no fish. I remember he caught a flounder and a bluefish once and this was a great occasion with photo’s and excitement and a grand fish dinner. I have to say that we had lobster traps and were much more successful catching more lobster then we could eat so not all was lost. There were summers when we decided we would catch everything we ate during a weekend. We were great at clamming and carried home buckets of steamers, little necks and mussels. We made calms on the half shell, chowder, pasta with clam sauce, calms casino, stuffed mussels, grilled, boiled, baked, stuffed lobster and pasta with lobster sauce, but no fresh grilled fish. We just couldn’t understand it, what was the problem after all we must have the gene; our grandfather was a fisherman in Italy how could we miss.
The next generation continued this search for the answer and was about to give up. My brother-in-law Peter and my nephew Nick experiencing the same curse went fishing one day and met up with a man who had caught several huge stripped bass. As usual they befriended him and he told them how to make his special lure. As we all laughed at them and said, “Oh here we go again” out they went searching for all the components and proceeded to make this new, magic lure. With trepidation mixed with a lot of hope they headed out to Nantucket Sound. They not only tackled the curse, they have been catching huge blue’s and stripped bass ever since, they broke the curse!
As all this was happening I went to Vieste, Italy searching for information about our grandparents. I was in a state of shock when I noticed his profession in the documents I found. He was not a fisherman but a shepherd (pastore). We should have been raising cattle not fishing. This just goes to show you how the translation of a word can effect your whole life. Our family being mostly 1st & 2nd generation Italian-American never learned to speak Italian and translated the word incorrectly. Well so goes the fishing talent that we thought we should have inherited.
We had a great time in our search for the big fish, and thinking our grandfather was with us, probably he was laughing at us. The most wonderful stories, laughs and memories of our efforts might not have been the same fun. It is like being told that Santa doesn’t exist and not being upset. Being together as a family on Cape Cod in the summer was the best part.
Grilled Whole Fish In Foil
Recipe Summary
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8 servings
Ingredients
1 18 lb. Fresh whole bluefish, striped bass, cleaned and gutted
1 large orange, skin and segments
2 fennels with stems
Salt & pepper to taste
Other things needed
2 large pieces of foil or parchment paper
PREPARATION
Scale and gut the fish and wash it inside and out. Salt and pepper the inside and outside of the fish.
Lay out enough foil or parchment paper large enough to place the fish and eventually covering it with another piece of foil to form an envelope. Lay the fish on the foil.
Remove the skin of the orange and separate the orange segments. Cut the fennels into thick slices including the stocks and leaves.
Salt & pepper the fish outside and inside the cavity. Stuff cavity with the fennels, orange segments and orange rind.
Place another piece of foil over the top and crimp the edges of the foil to form an envelope.
BAKING/GRILLING
Place the fish on a hot grill or in the oven. If grilling the fish turn it over after 10-15 minutes. And grill it for another 10-15 minutes. The time depends on the size of the fish. Puncture the fish in the thickest part with a knife, if it is done it should go through easily. Don’t over cook as it will dry out.
Remove it from the grill and carefully open the envelope. Remove all the fennel and oranges.
SERVE
Remove the head and tail and fins on the top and bottom of the fish. With a sharp knife remove the skin on one side pulling it gently away from the flesh. Make a cut down the center and cut the fish into segments removing them with specula. If the fish is done the flesh will come off the bone easily. Turn the fish over and do the same to the other side.
Serve the fish with fennel and orange salad. Make a simple dressing of extra virgin olive oil and fresh lemon juice.
NOTE: Other fish can be prepared in this manner such as salmon, trout etc.
Your hobby gives you the space you need that is all your own. It becomes part of your life and love of life. It is your place to go when the stresses of everyday life begins to weigh you down. It keeps you centered and you are good at it. People around you are drawn to the excitement and pride you project. Or maybe its your family heritage that you want to pass down as I did. Whatever drives you to pursue this, friends and family recognize the enjoyment you get out of it. It is a passion that everyone around you shares and suddenly people are saying, “ You know you should start a business”. What could be better then making money at something you love to do.
The ideas begins to keep you awake at night and you can hardly do anything else but think about how you can make your hobby a paying business where you can work on your own time, stay at home, do what you love and even make money.
Starting a business must start with a detailed business plan and a clear description of what your goals are. For me making Italian biscotti was not the goal, but the means to keep family traditions and recipes alive. We talked and joked about it for many years, Each time someone told us that we should sell our biscotti because no one makes them like we do anymore, the desire became more of a passion. Then one day, out of the blue my sister got laid off from her job and in this devastating moment, we said why not, lets do it.
We started down the path of making our dream become reality. Creating a business plan, baking every cookie that was in our family’s hand written cookbooks and pricing out the ingredients, timing each step along the way. When we made them for family events we didn’t consider the cost at all. The first decision we had to make when we realized how expensive they were was what compromises were we willing to make. Do we go for trying to make them less expensive or do we say this is what they cost and we are not going to compromise quality. We put everything down in an excel workbook, set our prices and took a shot.
First were the permits, licenses, packaging and administration as we started our business at home our overhead was less costly but not zero. The costs began to mount and we began to look again at ways to make our product price friendly. We wanted to keep our product authentic, the way our family made and packaged biscotti. We found a packaging manufacturer (Italian packaging), who was willing to sell directly to us eliminating the middleman and sell at lower volumes. Many of these companies sell huge volumns that most small business can’t afford or keep in inventory. Searching out wholesale prices, sales and discounts became an obsession. We buy items we need after the holidays when they go on sale for example. We now kept awake at night worrying about costs; quality was first and foremost so we had to diligently work at cost control, the key to any business success. Since my sister and I have had careers in business, we were already aware of the pitfalls and the things we had to consider from a business perspective. Our family has been in the food and restaurant business ever since our grandparents immergrated from Italy in 1912. We grew up in the business and know how difficult it is.
One other important finding was that all those people that pushed us to turn our hobby into a business were there for us in the beginning. We quickly found out however, that you can’t depend on your friends and family to be your main support and customers. People love the biscotti and buy them, but you can’t sustain a business with friends and family alone. You have to move this business into the market place. This means advertising, sales, insurance, administration, bookkeeping etc. Cost control becomes harder and harder as you enter the world of business and your pride and joy hobby begins to take on more pressure. Your dream hobby job is another reality.
It became clear that we needed something to help us keep costs in check. The excel workbook worked fine for a while but became cumbersome as we began to increase product varieties and production. We needed something easier and faster to make quick quotes, print labels, keep track of our customers, send invoices out and make bookkeeping easier. Reality kept creeping in.
My husband who has a software business offered to write a program for us based on the very detailed excel sheets we had developed over a two year period and the experience we had gained. He had prepared the basis of our excel program that led us in the right direction considering all aspects and factors that had to be considered, always allowing us to know every cost factor and what our profit margin was with every order.
As I began to communicate with others and read articles of people wanting to turn their hobby into a business, I realized that we had some experience that would help others and maybe prevent them from making costly mistakes. The program he developed is the cornerstone of our business and we decided to offer it to home and small to medium size businesses – an inexpensive program that was easy to use and affordable. The Bakers Pricing Software is the result of this effort and we hope it will help others like us reach their dream of bringing their hobby to the market place successfully.
We are currently developing an accounting program that will be integrated with the Bakers Pricing Software.
THE BAKERS PRICING SYSTEM
The Baker’s Pricing Software is a system that stores all essential data to price a product in a database. The most basic data is raw material information. It stores the name, description, vendor and price information and raw material properties such as whether it is perishable, the density if available in order to accommodate volume and weight input for recipes. The system allows quick updates to take care of changes be it price or vendor. Other key information needed for price calculation is stored in the Preferences: Labor cost, energy cost, overhead percentages, material loss percentage and last but not least the profit targets for retail and wholesale. These cost items and the raw material are the foundation for all subsequent calculations and it is extremely important that this data is not only entered carefully but also maintained on a continuous basis as most of the prices fluctuate!
The next step in the process after establishing the basic cost factors is entering the recipes for your products. You select from the list of raw materials available, add quantity and dimension for each ingredient, the amount of labor and the energy used. The cost for individual item wrapping is also added. You will also be asked whether the product can be used on a tray (the basic building blocks of an order) or not. For example a recipe for frosting would not be available for trays but could be entered as raw material and be available for other recipes. The last information to be entered about recipes are the yields, i.e. the number of items you get per recipe and per pound.
Trays of one or multiple recipe items are the building blocks to fill orders. Trays may be actual trays, but also boxes or more generic, sets of items that can be used for different orders. You can assemble trays by units or by weight (if you sell a pound of a recipe item for example). You can add packaging and transportation cost to the trays. The system will then calculate the retail and wholesale price you should charge to meet your profit objectives. You then fill orders using trays. An order is a customer-oriented record. You not only enter a unique identification and the client’s name but also the delivery date, the actual sales price and any additional delivery costs. The system then provides you with a sales and a reimbursement summary for the different expenses incurred. Last but not the least are the cumbersome health permit labeling requirements. The Bakers Pricing Software automatically creates labels for individual products or summary labels for trays.
Page examples and downloads can be found at http://www.pturo.com/
A friend asked me for a soup recipe for a Super Bowl Sunday party. Since she lives in New England and expects that it will be snowy, she wanted to make a big pot of hot soup for everyone to enjoy by the fire watching the game. I wanted to give her a really hearty soup that would satisfy everyone and yet be different.
While I was studying Italian in Bologna Italy, I took a course in cooking in the evenings. Monica was a child physiologist and taught the class with her husband who was an antiquities architect. They were serious food lovers and their kitchen had one small stove and refrigerator, with a huge country kitchen table in the middle where we rolled out dough to almost half the size of the table. It was tight trying to move between large credenzas on each side of the table and in the corner was a small table with a large basket filled with squash, artichokes and other assorted vegetables. Their home was filled with art bought at the art market held each Sunday in Bologna. We cooked and had long conversations in Italian late into the evening. I walked two miles back to my apartment after these evenings under the beautiful arched walkways of Bologna hoping to wear off the large meals that we consumed with complete satisfaction. This soup was one of the recipes we made and I have passed and have gotten rave reviews from all my friends. If you also want something warm for your guests, enjoy this recipe.
Zuppa di salsiccia e pomodoro e rosmarino con ditalini
Monica di Bologna, Italia
Recipe Summary
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 4 servings
Ingredients
4 Italian sweet sausages cut into 1/2” sections
1/4 cup extra virgin olive oil
1 cup pureed tomatoes (Passata di Pomodoro)
2 tablespoons butter
2-3 sprigs fresh rosemary
6 cups of vegetable or chicken broth
1 cup of white wine
3 whole cloves garlic
1/2 lb. of Ditalini pasta or other small pasta
Sauté the garlic in olive oil. Sauté the sausage and rosemary for 10 minutes in the olive oil and butter. Add the wine, passata (pureed tomatoes) and the broth and cook for 45 minutes.
Cook the Ditalini pasta in salted boiling water. Drain and add the pasta to the soup. I like to put a scoop of pasta in the bowl and add the soup over it. Not mixing it in the soup will keep the pasta from getting too soft.
Serve with grated Parmesan Cheese sprinkled over the top and bruschetta on the side.
Bruschetta
Garlic Bread
Yield: 4 Servings
Ingredients
8 slices of good quality Italian or French bread
2 large cloves of garlic
Extra virgin olive oil
Toast the bread and when still hot rub it thoroughly with the garlic which you have cut in half. Sprinkle olive oil over the top.
Cranberries are native to North America and it is known that Indians served cranberries at the first Thanksgiving dinner and served them with venison. They are an amazing fruit growing under sand and wetlands. European settlers actually gave them their name even though the Indians were eating them long before they came to North America. Massachusetts and Wisconsin are the largest producers of Cranberries in the world.
I spent my summers on Cape Cod where there were cranberry bogs in our back yard. After the harvest was over there were many berries lying on top of the bog that got left behind. We would collect them and make muffins and mix them with apple pie – they add a little tartness to the pie that I really like. They are only available in Switzerland in November for a few weeks and to my surprise I am able to buy Ocean Spray cranberries. I buy several bags and freeze them for the year. The European varieties don’t have the same flavor and are much smaller. For more information on cranberries log onto the Ocean Spray Cranberries Inc. web site. http://oceanspray.com/
We tend to think about cranberries only during Thanksgiving and Christmas, but I freeze them and use them as a salsa for meats, in apple pie and crumble, and cranberry bread. I dry them in the oven and toss them in my homemade granola, muffins, biscotti and scones. I make cranberry sauce year round serving it with venison, chicken and pork. Cranberries are a good source of vitamin C and are also full of antioxidants.
Cranberry Walnut Bread
Recipe Summary
Prep Time: 15 minutes
Cook Time: 1 hour @ 350º F
Yield: 12 slices
Dry Ingredients
1 cup sugar
2 1/2 cups all purpose flour
2 tablespoons all purpose flour, for dusting the berries
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts, coarsely broken, save 3 for decoration
Wet Ingredients
1/2 cup butter, softened
2 large eggs
1 cup sour cream
2 tablespoons orange zest or
2 tablespoon lemon zest
1/2 cup orange juice
1 1/2 cups cranberries
1 teaspoons pure vanilla extract
Other things needed
Parchment paper, cut the size of the bottom of your loaf pan
BATTER
Cream the butter, sugar and eggs until they are fluffy. Add the sour cream, orange zest, and orange juice.
Mix the flour, baking powder, baking soda and salt. Add the dry ingredients with the wet ingredients a little at a time. Using the 2 tablespoons of flour – toss the cranberries into the flour coating them. Fold in the berries and walnuts by hand. Place the parchment paper at the bottom of the load pan. Pour the batter into a greased loaf pan with parchment paper at the bottom and three place whole walnuts on the top of the batter. Drop the pan onto the countertop a few times so that the batter settles evenly.
BAKE
Bake in the oven for 1 hour at 350ºF. Test with a toothpick; it should come out dry when done. Remove it from the oven to a rack and allow it to cool before removing from the loaf pan.
The early settlers brought Apple seeds to Massachusetts from Europe. A farmer named John Chapman, from Leominster Massachusetts was known as “Johnny Appleseed”. He distributed apple seeds all over North America and became a part of American folklore.
Apples, Apples, Apples and homemade Apple pie | The News is NowPublic.com.
Smolak Farm is surrounded by preservation land in a country setting in North Andover, Massachusetts. A distinct seasonal personality of New England set in a green valley surrounded with vivid warm autumn foliage.
As you drive down this quite country road you are drawn to this lovely farm framed with stonewalls and fruit orchards. Driving closer your pallet begins to salivate as you are pulled towards the sent of cinnamon, sugar, apple cider and the aromas of homemade doughnuts, pie’s and muffins. Without even noticing it you are standing in front of the counter trying to decide which of these desserts you will enjoy. It is impossible to resist. I select some cinnamon sugar doughnuts to take home for breakfast in the morning and look forward to making a warm apple pie for dessert this evening.
Apple picking is a family tradition and we are off to the apple orchards with rows of trees all marked by the variety of apples grown; this is what we came for. As usual we select the largest bag and fill it with several varieties especially good for baking apple pies, apple crisp and apple muffins. Our eyes are bigger then our stomach and we think what are we going to do with all of these apples.
Within a few days they will all be smothered with spices and baked into apple dumplings, pies and crumble and shared with friends and family. Then we head for the pumpkin patch. It is a treasure trove of gourds. We select several for carving and some for baking pumpkin pie. This is New England and the joy of filling our home with autumn scents is a tradition we look forward to.
The passion of the New England farm is alive and well throughout the region.
Apple Pie
Recipe Summary
Cook Time: 60 minutes – 15 minutes @ 425ºF, 45 minutes @ 350ºF
Yield: 8 servings
2 3/4 cups flour
1/2 cup cold vegetable shortening (one cup of shortening if you eliminate the butter)
1/2 cup cold unsalted butter (the butter makes the crust flaky)
2/3 cup ice-cold water
Pinch salt
USING A MIXER OR PROCESSER
Mix the flour, shortening, and salt until it looks like a crumb mixture. Add the butter to the crumb mixture. The mixer or processor does a good job of crumbing the mixture. The butter should only be pulsated a few times to assure it isn’t over processed. The original recipe calls for a total of 1 cup of shortening; you can use a mixture of butter and shortening. Remove it from the mixer or processor and mix 2/3 cup of ice-cold water a little at a time until the dough forms. You may not need the entire amount of water. DO NOT OVER PROCESS OR OVERWORK THE DOUGH. Once you have brought all the ingredients together, cut it in half and form a disk shape by patting it with your hands and put it in plastic bags. Refrigerate them for at least 1/2 hour.
BY HAND
If you are mixing the dough by hand, place the flour in a bowl and add a pinch of salt. Cut the shortening into small pieces and crumble it either with you hands or with a fork. Cut the butter in, but in larger chunks. Add the ice-cold water and bring it together into a ball, the same as the directions above.
Roll half of the dough out and place it into your pie plate. Fill your pie with whatever filling you are using (follow the directions according to the recipe you are using in the Pie Section). Roll the second piece of dough out and place it on top of your filling. Evenly cut the dough around the edges and crimp the dough according to the directions in the recipe. Return the pie to the refrigerator for 15 minutes to 1/2 hour to cool down before baking. The crust should be kept cold. This will make the crust flaky.
FILLING
12 large apples (mixed varieties, see apple varieties list)
1 cup sugar (the sugar quantity depends on the sweetness of the apples)
4 tablespoons butter, cut in quarters
2 tablespoons all purpose flour
1/4 cup cinnamon
Zest of 1 lemon
EGG WASH
I egg
2 tablespoons water
PIE CRUST
Prepare the dough and cut it in half. Cover it with plastic wrap and refrigerate it until you are ready to use it.
Retrieve 1/2 of the pie dough from the refrigerator. Roll out the dough to fit a 9” pie plate. The dough should overlap the plate.
FILLING
Peel, core and cut into sections all the apples and put them into a bowl. Add the flour, cinnamon, sugar and lemon zest and toss the apples until they are completely covered with the ingredients. Put the apple mixture into the prepared cold pie crust and return it to the refrigerator.
TOP PIE CRUST
Retrieve the remaining dough out of the refrigerator and roll it out. Retrieve the pie from the refrigerator. Cut the butter into cubes, dotting the top of the apples in different places. Cover the apples with the second pie crust. Cut around the edges evenly so that it falls uniformly below the rim of the plate; about 1 inch. Roll the dough under all around the rim by hand and crimp the edges. Brush the top with the egg wash and cut the top crust with a sharp knife in decorative cuts. This allows the steam to exit. You can make some decorations with the dough, for example in the shape of leaves etc. and put them on the top before you put the egg wash on. Sprinkle with a little sugar and place the pie in the freezer for 10-15 minutes to cool down the ingredients before baking.
BAKE
Bake in a very hot oven at 425º F for 15 minutes. This will set the crust. Turn down the oven to 350º F for 45 minutes or until done. You can put a skewer into the slit in the piecrust to test if the apples are soft. Remove it from the oven and allow it to cool on a rack to room temperature.
Apple pie is best served warm. A scoop of vanilla ice cream or a slice of good cheddar cheese compliments the pie.
EXAMPLES OF APPLES GOOD FOR PIES
Cortland: Mild, tender
Red Delicious: sweet, crunchy
Jonathan: Tart, juicy, crisp
McIntosh: Slightly tart, tender, juicy
Rhode Island Greening: Tart, firm
Yellow Delicious: Transparent, tart, soft
Granny Smith: Green, tart, crisp
NOTE: You can add raisins, or walnuts and also some fresh ginger or a shot glass of Calvados (Apple Brandy) for an exotic flavor.