| new site design |

Everything old is new again | Steven Page | Stephen Duffy


There is a new site for Flavour! Click here to be redirected. 

I have to apologize for the lack of posts this week, but I’ve been working hard on getting the new website ready to show off to the world. I’ve decided to take a different approach on the whole blogging front, as we seem to be in a constantly ever-changing technological world. I thought I might as well try and keep up…even just a little. After spending the last 2 months blogging my way through new ingredients, recipes, wines, and restaurants, I’ve really started to get a proper feel for how I would like to continue on with my wonderful blogging experience. 

The style of my new blog site is intended to be more photo-gallery based as that is truly what I love presenting in each of my posts! Once in a post, click on one of the images to open in a set out window, then click forward to view the rest of the images. I’ve added a few photos in this post to show you. I’ve also tried to organise and group together categories through menu links at the top of the pages to ease your search and navigation. Please also note the | + | in the top righthand corner. This will open a sidebar similar to my last site, including a search bar, subscribe option, recent posts, social media feeds as well as special features.

I appreciate all comments and feedback as I work through all the kinks, should there be any. Bear with me as I may be playing around and trying my hand at some more design features on the site, but for now, please feel free to browse and explore some of your favourite posts thus far! I’ve added a few images to some posts, so don’t be shy in revisting those as well. New and exciting posts coming this week, I promise!

I also just want to throw a big thank you out there to all my fantastic friends, family, and followers for being so kind and so supportive . I do hope you all enjoy the new look and new site for Flavour!

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[ remembrance day ]

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I am a Canadian, free to speak without fear, free to worship in my own way, free to stand for what I think is right, free to oppose what I believe is wrong, or free to choose those who shall govern my country. This heritage of freedom I pledge to uphold for myself and all mankind | John Diefenbaker

My dear friends and readers, today is a very special day. Today is a day to stop. To stop, to think, and to remember those who have fought and who are still fighting for our wonderful country and our world as we know today. Without the courage of those brave men and women we would not have the freedoms that we often take for granted. Today, I am stopping. I am taking the time to appreciate all the sacrifices others have made so that I don’t have to. Please enjoy this day with your loved ones and appreciate everything that you have in your life.   

Lest we forget…

[ cranberry pumpkin drop cookies ]

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It was one of those perfect English autumnal days which occur more frequently in memory than in life – P.D. James

Today is a very special post, my dear friends and readers. Last week I was approached by a wonderfully creative and talented woman named Heather to write a guest post for her blog, WhipperBerry! As hers is one of the sites I admire greatly and follow daily, I was more than thrilled to take her up on her request. She has such a heart-warming and kind soul to her, how could I resist! And so, I found myself spending a lovely weekend afternoon in my kitchen “Whipping” up a recipe that is very dear to my heart to share with her and her “WhipperBerry” followers. I wholeheartedly suggest you all pay a visit to her beautiful and creative website that really does take the simple things in life and turn them in to something magical and ultra special. So I thank you, Heather, for asking me to contribute to your site. It is a truly an honour! 

Here’s my WhipperBerry post for Cranberry Pumpkin Drop Cookies:

As the days grow shorter, the winds get colder and the leaves fall from the trees, this is our surefire sign that autumn will officially be bidding us farewell very soon. But until the wonderful harvest from this bountiful season becomes scarce, I’m not giving up on autumn just yet. 

Not only do I want to share with you one of my most favourite cookie recipes, but some of my fondest childhood memories that accompany it.

Halloween has its own traditions filled with dressing up, bags full of sweets and spooky, scary parties. But if there’s one thing I remember as vividly as what my costumes were each year, it would have to be my mother’s super-fantastic-oh-so-soft-and-delicious-pumpkin-drop-cookie recipe!

Promptly baked the week following all Halloween festivities, the aroma of cinnamon and pumpkin filled the house…and our lunch bags. Oh, there are so many reasons why these just happen to be the best cookies…ever! They are as light as a feather and as delicious as you can imagine. I almost don’t want to call them cookies as they really do taste like small pieces of sweet pumpkin bread. Since they are dropped on the cookie sheet rather than rolled into a ball before baking, each and every cookie has their own shape, size, and truly their own personality. And although my mother’s recipe called for raisins, I hope she won’t mind me updating our tradition with some bright and colourful cranberries. Either way, they tasted just like they did many many moons ago. One bite from my first batch, and I’m instantly transported back to my childhood. I am so very happy to be sharing this recipe, as well as my memories, with you today. 

The Recipe…

Cranberry Pumpkin Drop Cookies

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 cup freshly cooked pumpkin, pureed
  • 1 vanilla pod, seeded
  • 1 cup cranberries

Start by soaking the cranberries in very very hot water to plump them up [and so they won’t sink to the bottom of the dough mixture]. Drain and set aside.

Stir together flour, baking powder, cinnamon, baking soda and nutmeg. In mixer bowl, beat butter on medium for 30 seconds, then add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla seeds and beat well again.

Add dry ingredients to beaten mixture and beat until well blended, then stir in cranberries. Dough will be soft, unlike other cookie doughs. Drop heaping teaspoons-full onto parchment lined baking sheets and bake at 375° for 10 minutes or until done.

Cool on wire rack and enjoy!


[ green zebra tomatoes ]

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Green Zebra was bred by Tom Wagner of Everett, Washington, and introduced in his Tater-Mater Seed Catalog in 1983. It is not an heirloom tomato, despite often being mistakenly designated as one.

This past summer and autumn, when not spending my weekends at the lake, I was happy to wander the St-Norbert Farmers Market on Saturday mornings, filled with stalls of several local producers from all over our province. Two weeks ago, sadly, it was the last showing of the season. I woke up early, grabbed my mittens and headed to the market with a friend with spiced chai latte in hand! It was chilly, but definitely worth it. Piles of autumn and winter squash lined the pathways between vendors, while the scent of apple cider and baked goods filled the crisp, morning air!

At one of the smaller tables, I found a multitude of wonderful ingredients; Baby Savoy Cabbages, Jerusalem Artichokes, and yes, you guessed it…Green Zebra Tomatoes! Oh I have to say, I was probably more in love with the way these looked than anything else. That is until I sunk my teeth into one of these juicy, sweet and tangy little gems! So delicious and fresh…what could be better?!

Green Zebra Tomatoes are named so for their obvious stripy colours of green and yellow, although some variations of the fruit include blueish-brown-red in tones when ripe as well. Often mistaken as an heirloom tomato, these green babies are actually a tomato cultivar bred by some chap named Tom Wagner in the early 1980s.

There are so many uses for this little tiny tomato, but I decided to keep it simple. Toasted crostini with a drizzle of olive oil, sea salt, soft cheese and slices of these curious striped fruit! With the few I had leftover, I tossed the rest in our weekend nachos for movie night and they truly added to the colourful ingredients in our treat! If you get a chance to pick these up at your local market, I truly suggest you give them a try! If anything, they’ll instantly brighten up your dish. Enjoy!

[ gourmet club ~ autumn harvest ]

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Delicious autumn!  My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns – George Eliot

Gourmet Club Theme #2 [ Autumn Harvest ] ~ The first official “meal” of our gourmet club was beyond a success. I could only describe it as a harmonious gathering of the culinary autumnal season. Honestly, all three couples came together a couple of weeks ago with four different courses to create a gourmet feast which left all of us in a unspeakable state of satisfaction. Our theme, which was chosen at the last gourmet evening, was Autumn Harvest, meant to showcase and experiment with all the wonderful ingredients that are born from this wonderful season. I’ve posted the menu below and the recipes at the bottom of the page. Here’s what we had:

| Spiced Squash, Lentil & Goat Cheese Salad  |
| Autumn Ravioli & Pinot Mushrooms |
| Thai Peanut Roast Pork Tenderloin with Coconut Rice |
| Green Beens with Sage & Pancetta |
| Pears Two Ways – Wine Poached & Amaretti Baked | 

The recipes…

[ Alicia ]
Spiced Pumpkin, Lentil, and Goat Cheese Salad (recipe by Epicurious.com)

  • 3/4 cup French green lentils*
  • 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika**
  • 1/2 teaspoon sea salt
  • 4 cups baby arugula
  • 1 cup soft goat cheese, crumbled
  • 1/4 cup thinly sliced mint leaves
  • 1 tablespoon red wine vinegar

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

[ Elaina ]
Autumn Ravioli & Pinot Mushrooms (click to see recipe on previous blog post)

[ Patrick & Shayla ]
Thai Peanut Roast Pork Tenderloin 

  • 4lbs pork tenderloin
  • 1/2 cup soy sauce
  • 3/4 cup honey
  • 3 tbsp brown sugar
  • 1 1/2 tbsp ground coriander
  • 1 1/2 tsp ground cumin
  • 2 tsp ground cumin
  • 1/2 tsp cayenne
  • 1 tsp pepper 

 Peanut Sauce 

  • 1/2 cup peanut butter
  • 1 cup pineapple juice
  • 1/3 cup soy sauce
  • 1 1/2 tbsp each: blood orange juice, orange rind, brown sugar
  • 1/4 tsp cayenne pepper
  • 2 tsp chopped parsely
  • 1/2 tbsp chopped shallots
  • 1 cup whipping cream

Combine all the ingredients and let tenderloin marinate, covered and refrigerated for one hour. Remove pork from marinade and place in shallow pan. Place marinade in saucepan, bring to boil & reduce by half. Cover & keep warm.

Place pork in 375° oven & roast uncovered for 25-30 minutes, basting once with reduced marinade. Keep some marinade for drizzling on cooked meat.

To serve: Slice tenderloins into thin, diagonal slices; arrange on serving platter. Drizzle with some of the reserved marinade. Serve with warm Peanut Sauce. 

In a small sauce pan, combing all the ingredients for the Peanut Sauce, except the cream. Heat gently until combined & creamy. Just prior to serving heat cream and stir into sauce. 

[ Patrick & Shayla ]
Coconut Rice

  • 2 cups coconut milk
  • 3 cups water
  • 2 tsp salt
  • 1 1/2 tsp sugar
  • 2 cup basmati rice
  • 6 tbsp chopped red pepper

In a saucepan, combine coconut milk, water, salt, and sugar. Bring to a boil. Add rice, stir well and reduce heat to medium-low. Cover and simmer undisturbed until liquid is absorbed and rice is fluffy, about 20 minutes. Remove from heat and let sit. Fluff with a fork and add red pepper. Adjust seasoning to taste. 

[ Chad ]
Green Beans with Sage and Pancetta (recipe by Epicurious.com)

  • 2 1/2 pounds green beans, trimmed
  • 8 ounces thinly sliced pancetta, coarsely chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons coarsely chopped fresh sage
  • Fleur de sel* or other medium-grain sea salt for serving (optional)

Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. 

Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate.

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.

[ Geoff ]
Amaretti Baked Pears Served with Gelati (recipe by friend Mel the Baker)

  •  6 ripe but firm pears
  • 1 1/2 cups crushed Amaretti cookies
  • 6 tbsp sugar
  • 2 egg yolks
  • 2 tsp vanilla
  • 2 tbsp butter
  • 1 tbsp softened butter
  • Gelati to serve

Heat oven to 375 degrees.

Working over a bowl to catch the juices, halve and seed the pears.Use a small spoon to scoop out some pulp from each half to enlarge the cavity left by the seeds.Add the pulp to the bowl with the pear juices.Add 1 cup amoretti crumbs to the bowl along with the sugar, yolks, and vanilla. Mix well to form a wet paste. Mound the filling into the cavity of each pear half and compact the filling with your fingers until smooth.

Grease a shallow baking dish with the softened butter.Arrange the pears cut side up in dish. Cut the remaining butter in to 8 pieces and dot each pear with one piece of butter.  Sprinkle the remaining 1/2 cup of cookie crumbs over the fruit.

Bake 40 minutes, until pears are soft and filling begins to brown. Remove and cool slightly.  Serve warm with vanilla gelati.

[ Geoff ]
Poached Pears with Spiced Red Wine (recipe by BBC Good Food)

  •  vanilla pod
  • 1 bottle red wine
  • 225g caster sugar
  • 1 cinnamon stick , halved
  • fresh thyme sprig , plus sprigs to serve
  • pears , peeled, but kept whole with stalk intact

Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.

Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.

Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Gourmet Club Theme #3 [ Parisian Christmas ] ~ Stay tuned next month! 

[ prickly pears ]

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Prickly Pear – Also commonly known as the Cactus Fig, Indian Fig, Chumbo Fig or even the French Fig. 

If you really look at the shape of this fruit, it really does resemble a fig, one of my favourite fruits! So you can imagine my excitement and intrigue when I discovered that the Prickly Pear can also be known the Cactus Fig or Indian Fig. I’ve heard so much about the prickly pear and am always thrilled when a chef on my “cooking show du jour” pulls it out and whips up a fabulous dish with it. 

Admittedly, I have never tasted a prickly pear myself so when I stumbled upon it at the market, there was no question about bringing some home. Not only are they sitting pretty with their multitude of neon colours, but their texture, their form, and their “almost-prickliness” are just begging to be gawked at and photographed. 

It’s interesting to note that this fruit is grown right on the “beavertail-like” paddles of the Opuntia Cactus. These pads are the flat, fleshy “leaves” of the cactus, called Nopales and are actually edible too! Harvesting the fruit and the pads can pose a challenge due to all the little spines or thorns that cover its skin. Luckily the market where I bought them has kindly stocked the prickly-free kind. Thank you! I’m pretty sure that getting some of them lodged in my skin or having them scrape down my throat is something I’m not interested is trying. Ha! 

What to make with this exotic fruit?!

Unfortunately, I’m not in possession of the Nopales, but I do have this wonderful bowlful of the fruit and can’t wait to eat them! Now, I bet you’re wondering what the prickly pears taste like? Well, I would have to say it’s sort of a flavour combination between watermelon and sweet berries. And so many ideas have been stirring in my head about how to present them in a dish. For some reason, a sexy cocktail comes to mind! Up until this point, my blog has focused on wine in the beverage department but now that I’m in possession of this wonderfully, exotic fruit, I do believe I might have to pull out the blender and dust off the martini glasses… 


[ old book pages ]

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You know you’ve read a good book when you turn the last page and feel a little as if you have lost a friend – Paul Sweeney

In a world that has become fully involved in the online and digital world, I am glad to say that having a proper book in my hands still makes me giddy. In fact, the feeling of old library books, with their weathered, beat-up pages tell such a story and hold such a history that I almost get lost. I get lost in a world which transports me to a more solemn place than any other media ever could.

When I was photographing my Oyster Mushrooms for a previous ingredient post, I was drawn to their gills. They were perfect and imperfect all at the same time. Being moved from place to place since their harvest before making their way to my kitchen, the gills were slightly torn and scuffed, just as I would picture pages from an old book. And so I moved in closer and closer until I got lost in their own “old book pages”. 

More to come in the Food Art Photographs collection…

[ magic wishing apples ]

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And since you’ve been so good to poor old Granny, I’ll share a secret with you. This is no ordinary apple. It’s a magic wishing apple….Take one bite and all your dreams will come true – Queen in Snow White

Something mystical has happened this weekend, my City Crab Apples have transformed into “poisonous” magic wishing apples! Ok, well perhaps not so mystical and definitely not so poisonous…but I did make Candy Apples! As I debated a few weeks ago with what to make with my tiny little crab apples, the thought of Halloween obviously popped into my head…

“Halloween Apples”, we cried out loud at the doorstep of our neighbours. I have to say I’m a pretty big fan of Halloween, but I do believe when I was a child it was mainly due to the pillowcases full of sweets although dressing up was pretty fun too. It just seems to be a fun time of year to dress up and transform yourself into something magical, mysterious or sometimes just plain funny!

So at home as we started to clear the yard and prepare for the cold, winter months ahead…I gathered loads of branches for my pending candy apples. Then I tried my hand at making “candy”. It was simple, so simple in fact that once I candied the apples, all I wanted to do was find whatever I could and drape it in this red, hardening shell! Of course, I would save this for another time. Christmas IS just around the corner and perhaps rock candy will make an appearance on the blog…think of all the strange and wonderful flavours I could come up with!

Today is Halloween day and I’ve made these Magic Wishing Apples for my nieces & nephews (officially related and not) for their treats…. I had such fun making these that I can’t wait to play with different versions next time. I also considered making Red Wine Caramel Apples, but I think I’ll try and find a Christmas twist for those…

Happy Halloween Friends!

Magic Wishing Apples [ Candy Apples ] – adapted by Just A Taste’s recipe

  • 24-30 small crab apples, stem removed
  • 24-30 wooden branches, snapped to length
  • 1 tbsp white vinegar
  • 3 cups white sugar
  • 1 cup water
  • 1/2 light corn syrup
  • 1/2 tsp red food colouring
  • candy thermometer
To prep the apples, remove the stems and stick a branch into each core. Boil a pot of water with a tablespoon of white vinegar and dip each apple in for 5 seconds to remove any sort of wax coating [otherwise the candy won’t stick]. Pat dry each apple to remove any residue. Prepare 2 baking sheets covered in greased parchment paper, I brushed butter so that the candied apples wouldn’t stick to the paper. 

In a medium saucepan, combine the sugar, water and corn syrup and cook over medium heat. Continue to boil until the temperature reaches 300ºF on the candy thermometer. Do not stir. Once you’ve hit the desired temperature, remove from heat and stir in the food colouring. Be careful as it may spatter a little when you do. Stir gently. Then dip each apple into the mixture and place on greased parchment sheet. Let cool until the candy has completely hardened and enjoy! 

[ autumn ravioli & pinot mushrooms ]

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God made Cabernet Sauvignon whereas the devil made Pinot noir – ANDRÉ TCHELISTCHEFF 
If I remember only one thing about the wine classes that I’m taking at Banville & Jones, it will be that Pinot Noir & mushrooms are a match made in heaven! Flavia, one of the sommeliers teaching my classes is so passionate about this delectable fact! And never have I believe it more until I made my a duo of ravioli, filled with sweet potato & butternut squash covered in a Pinot Noir mushroom sauce. I prepared this dish last Saturday for my Gourmet Club‘s Autumn Harvest Dinner. [Full review to be posted shortly]
Inspired by three different recipes, I pulled together the elements from each that really spoke to me, and I created a cohesive autumnal dish. For the ravioli, I looked to recipes from Saveur as well as Williams Sonoma. I couldn’t decide whether I wanted to make sweet potato or butternut squash filled ravioli, so I made both! I opted for the wonton wrapper version of ravioli instead of fresh pasta, although I can promise you, there will be homemade pasta found on my blog at some point in time. But for this recipe, the wonton wrappers were ideal as it let me focus on the flavours of the fillings. So I took my time slow roasting the squash and the potatoes in the oven, then mixing the purées together with the chosen seasonings. And then one by one I carefully filled each of the wrappers to create a perfect little ravioli. And since I made far too much filling for the dish that evening, the next day I ended up filling and wrapping 6 dozen more and freezing them for future use.

As for the sauce, I adapted Chef Tyler Florence‘s recipe for Red Wine and Wild Mushroom Sauce, substituting the Cabernet Sauvignon for the famed Pinot Noir to dance with my oyster mushrooms. The only words I have are “Oh My God”! Or should I say “Oh My Devil”? One of my most favourite aromas that can waft through a kitchen is the moment when you splash wine into your pan of sautéed butter, onions & mushrooms and all the intoxicating flavours escape and embrace your sense of smell. As mentioned in a previous post this week, the oyster mushrooms were to make quite the appearance in this recipe. They paired so perfectly well with the Santa Barbara Pinot Noir from California that it truly felt like a symphony on my palate. It just felt right. It was like these two ingredients were destined for courtship. Don’t believe me, try it for yourself…I promise you, they won’t disappoint. I hope you get the chance to try this combination of balanced and harmonious autumn inspired ingredients and flavours. 

The Recipe…

Autumn Ravioli & Pinot Mushrooms

Sweet Potato & Butternut Squash Fillings 

  • 1 large butternut squash
  • 2 medium sweet potatoes
  • extra-virgin olive oil
  • 1/2 tsp ground cinnamon, for each mixture
  • 1/2 tsp ground nutmeg, for each mixture
  • 1 tsp sea salt, for each mixture
  • cracked black pepper to taste
  • 30-60 large wonton wrappers
  • 1 egg, lightly beated 

Preheat the oven to 400 degrees. Carefully cut the butternut squash in half lengthwise, drizzle with olive oil and place face down on a baking sheet. Pierce the sweet potatoes several times and place on baking sheet next to squash. Bake for 50-60 minutes, then remove the butternut squash and set aside to cool to touch. If the potatoes are still firm when poking through, continue baking until tender. Then remove as well and cool to touch. Remove each fillings from their shells, puree through a food mill and place in respective bowls. Seasong with cinnamon, nutmeg, salt and pepper with the same amount for each mixture. Place a dollop of filling onto each wonton wrapper, brush lightly with the egg wash along the edges then fold and press to close. Voila, ravioli! 

Pinot Noir Mushroom Sauce

  • 1 tablespoon unsalted butter
  • extra-virgin olive oil
  • 2 shallots, minced
  • 1 pound of oyster & cremini mushrooms, trimmed and sliced
  • leaves from 2 fresh thyme sprigs
  • sea salt and freshly ground black pepper
  • 1/2 cup Pinot Noir [I used the Santa Barbara Pinot Noir]
  • 1/4 cup reserved beef broth 
  • 1/4 cup heavy cream
  • 1 tablespoon minced fresh chives

Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper. 

Place 4-6 ravioli in a pot of salted boiling water and cook for about 2 minutes, then remove with a slotted spoon to drain. Plate 4-6 raviolis per plate and cover with the pinot mushroom sauce. Garnish with fresh chives and enjoy!

[ the nemean prowler ]

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The remains of the Bowl of Tears turned black, shriveled up, and started evaporating, just the way that the Nemean prowler outside the library had when Logan had killed it – Touch of Frost by Jennifer Estep

I am a writer. I write a story in my mind every time I create a photograph. And the creation of this photograph & story starts well before I even pick up the camera. I see things.

As Gertrude Stein once told an artist “Don’t paint what is there, paint what you see.” I feel nothing better expresses my passion for photography than this quote right here. My photographs are canvases painted with light of all my stories. I am often not the most eloquent when it comes to putting my thoughts into words, but I can assure you that my narratives can get easily translated into photographic form.   

So as I gazed into my into my dark & moody glass of red wine the other night, I began to think of where it came from. This was no ordinary wine for me as it was a Greek wine I had recently purchased on a whim to experience Grecian varietals. As usual, I researched the grape, the vineyard and of course the region. Nemea. Not only an ancient city playing a large part of Greek Mythology, but also famous as an appellation in the Peloponnese wine region specializing in the growth of the indigenous Agiorgitiko grapes…praised for their deep, rich red colour with dark purple hues and finishing with a complex velvet on the palate.

Dark. Rich. Soft. Mysterious.

Like a prowler in the night. This is what I saw. This is what I photographed.